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Preheating

If the oven must be preheated (generally this is the case

when cooking leavened foods) the

can be used to reach the desired temperaure as quickly

as possible in order to save on energy.

Once the food has been placed in the oven, the most

appropriate cooking mode can then be selected.

Using the Grill

The Multifunction oven offers you three different grilling

modes (see page 4).

Use the

"Grill" setting for grilling in perfect mode small

portions like toasted sandwiches, hotdogs, etc., to

perfection.

The

"Maxigrill" Position is the best for grilling foods

rapidly. For a better distribuction of heat, not only to brown

the surface but olso to cook the botton part,

select

"Ventilated Maxigrill" function.

This mode can also be used for browning foods at the end

of the cooking process.

Important: always use the grill with the oven door

closed. This will allow you both to attain excellent results

and to save energy (10% circa).

When using any of the three grilling modes, it is

recommended that the thermostat knob be turned to the

175°C, as it is the most efficient way to use the grill (which

utilizes infrared rays).

If necessary, however, the thermostat can be set to lower

temperatures by simply turning the knob to the desired

setting.

When utilizing the grill, place the rack at the lower levels

(see cooking table). To catch grease or fat and prevent

smoke, place a dripping-pan at the bottom rack level.

Practical Cooking Advice

Baking Pastries

When baking pastries, always place them in the oven after

"Ventilation mode"

it has been preheated. Make sure you wait until the oven

has been preheated thoroughly (the red "E" light will turn

off). Do not open the door while the pastry is cooking in

order to prevent it from dropping.

Batters must not be too runny, as this will result in

prolonged cooking times. In general:

Pastry is too dry

Increase the temperature by 10°C and reduce the

cooking time.

Pastry dropped

Use less liquid or lower the the temperature by 10°C.

Pastry is too dark on top

Place it on a lower rack, lower the temperature, and

increase the cooking time.

Cooked well on the inside but sticky on the outside

Use less liquid, lower the temperature, and increase the

cooking time.

The pastry sticks to the pan

Grease the pan well and sprinkle it with a dusting of

flour.