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EN
18. DOOR DEVICE
The device stops oven operations (stops the cooking cycle) whenever the door is opened. The cooking cycle
resumes where it left off when the door is closed.
19. BLACK  OUT
When power returns after a black-out, the oven automatically resumes operations and the cooking cycle
resumes from where it left off.
20. OVEN COOKING
Cooking techniques
There are two different cooking techniques with this oven: convection and convection + humidifi cation.
Convection cooking
Heat is transferred to the foods by pre-heated air,
forced to circulate by in the cooking chamber. The
heat quickly and uniformly reaches all parts of the
chamber, enabling simultaneous cooking of dif-
ferent types of food (providing they have the same
cooking temperature), placed on the shelves with-
out mixing tastes and smells. Convection cooking
is particularly convenient for rapid de-freezing, and
for sterilising preserves and drying mushrooms
and fruit.
Cooking Convection + humidification
The fact of using a hot-moist climate inside the
cooking chamber with variable temperature and
moisture levels, is the most convenient and effi -
cient way of cooking: cooking times are reduced,
the surface of the foods remains soft and does not
form a crust, there is little weight loss and the fatty
mass is reduced.
21. ROUTINE CLEANING AND MAINTENANCE
(WARNING: Cut power to the appliance before every operation)
General cleaning
Clean the oven when it is cold. Wash enamelled
parts with lukewarm water and soap, do not use
abrasive products, steel wool, or acids, which
could ruin them. To clean the steel parts, do not
use products containing chlorine (sodium hy-
pochlorite, hydrochloric acid, etc) even if diluted.
Use specifi c off-the-shelf products or a little hot
vinegar. Rinse thoroughly with water and dry with
a soft cloth. Clean the glass door of the oven with
hot water only, and do not use rough cloths. Do not
allow foods (especially acid foods such as salt, vin-
egar, lemon, etc) to stagnate on the stainless steel
parts, because they could deteriorate. Do not wash
the appliance with direct jets of water, because if
water enters, this could limit the appliance’s safety.
Do not use corrosive substances (e.g. hydrochloric
acid) to clean the oven’s support bench.
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