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14
OPERATING PRINCIPLES
Heating and cooking in the conventional
oven are obtained in the following ways:
a. by normal convection
The heat is produced by the upper and
lower heating elements.
b. by radiation
The heat is radiated by the infra red
grill element.
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the oven
and introduce it together with the food,
when the oven has reached the desired
temperature.
Check the cooking time and turn off the
oven 5 minutes before the theoretical time
to recuperate the stored heat.
WARNING:
The door is hot, use the handle.
ATTENTION - MOST IMPORTANT
Pay special attention not to touch the
hot heating element inside the oven
cavity.
GENERAL FEATURES
2 different thermostatic control functions
are available to satisfy all cooking
requirements, provided by 3 heating
elements:
• Top element 700 W
• Bottom element 1100 W
• Grill element 2100 W
NOTE: When using for the first time, you
are advised to run the oven at maximum
temperature (temperature knob set to
250°C) for approximately one hour in
the
mode and for another 15 minutes
in the
mode in order to eliminate any
traces of grease from the heating elements.
Smells and fumes produced during this
burn off process are not a cause of alarm.
Adequate ventilation should however be
provided in the room where the appliance
is installed, e.g. by opening a window.
Attention: the oven door becomes
very hot during operation.
Keep children away.
4 - TOP CONVENTIONAL ELECTRIC OVEN
Fig. 4.1 Fig. 4.2
14


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