diLUSSO OV607SSL Installations- und Betriebshandbuch - Seite 9

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Practical hints to save energy

The oven can be switched off several minutes before cooking end; the residual temperature is enough to

complete cooking. Open the oven door only when it is absolutely necessary; to check the cooking phase, look

through the glass door (the inner cavity light is always on).

Pieces of general advice

The oven offers various kind of heating:

1. The conventional heating for the cooking of special roasts

2. The fan forced heating for the cooking of cakes, biscuits and similar.

If the fan heating is chosen, it is recommended to take advantage of it by cooking on more levels to prepare a

complete menu, to save time and energy.

Fan heating

By this function a continuous circulation of warm air is created, suitable for the cooking on multiple levels. The

oven will reach the preset temperature in a very short time.

Conventional heating (the upper and lower heating element operate)

It is especially suitable for the cooking of game and as well as for the cooking of bread and sponge cakes.

It is advisable to place food into the oven after preheating it.

Grill Cooking (the two upper heating elements works)

To cook with the grill, pre-heat the oven for about 5 minutes. During grill operation the heat comes from above;

and its suitable for thin cuts meat and for toasts. The table shows some examples of cooking times and shelf

positions. The cooking times vary according to the type of food, its homogeneity and volume.

Cooking Of Pastry

The air circulation of the oven assures an instantaneous and uniform heat distribution. More trays can be

inserted into the oven together with the pastries, taking care not to use the top level. Together with the pastry,

other foods can be cooked at the same time (fish, meat, etc.), provided they can be cooked at the same

temperature.

GRATINATING (use either the inner upper element or both inner outer upper elements)

"Gnocchi alla romana", polenta pasticciata, rice, lasagnas, noodles and vegetables dressed with béchamel are

typical preparation for this type of cooking.

Pizza or Focaccia

Use a light aluminium tray with a maximum diameter of 30cm, placing it on top of the rack supplied. If the pizza

has a lot of toppings, it is recommended to add the mozzarella cheese on top of the pizza halfway through the

cooking process.

Page 8

Version 1.1

Dec 2016