Drija EUROPA 60 Electrico Gebruikershandleiding - Pagina 3

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User manual

ELECTRIC IN BUILT OVEN | EUROPA 60 ELÉCTRICO

HOW TO USE YOUR OVEN

This multi-function oven combines the advantages of traditional convection ovens

with those modern fan assisted models in a single device. It is an extremely versatile

appliance that allows you to choose easily and carefully between different cooking

modes. The different features that the furnaces are selected by the selection button

"B" and thermostat "C" located in the control panel.

Pressure-Inside Control button (Only available on certain models) the control

button can be pressed in, and you. You can press the button slightly to release it or

close it.

Note: The first time you use your appliance we recommend that you set the

thermostat to the highest setting and leave the oven on for about half an hour with

nothing in it, with the oven door closed. After this open the oven door and let the

room air to circulate inside. The odor that is frequently detected during this initial use

is due to evaporation of the substances used to protect the oven during storage until

it is installed.

Note: Place the dripping pan provided on the bottom shelf of the oven to prevent

any sauce and / or grease from spilling over the bottom of the oven only when

grilling food or when using the rotisserie (only available on certain models). For all

other types of cooking never use the bottom shelf and never put anything to the

bottom of the oven when in operation because this could damage the enamel. Place

your cookware (dishes, aluminum foil, etc.) on the grill provided and move them

according to the guidelines of the oven.

Note: To use the oven in manual mode (not using the programmer final cooking

time): the symbol

it must be aligned with the reference marked on the control

panel.

Convection mode 2100-2540W Position of thermostat knob: between 60 ℃ and

Max. In this setting the electric heaters of the top and bottom light. This is the

classic, traditional type of oven which has been perfected, with heat distribution and

reduced energy consumption. The convection oven is unmatched when it comes to

cooking dishes with ingredients such as ribs with cabbage; I cod Spanish style,

Ancona style cod, veal strips with rice, etc. Excellent results are achieved calf

preparing dishes as beef (braised meats, stew, stew Hungarian style, pets, ham,

etc.) which need to be cooked slowly, basting or adding liquid. It is the best system

for cooking cakes, as well as fruits and dishes covered pans for baking. When

cooking in convection mode uses only one dripping pan or cooking rack at a time,

otherwise the heat distribution will be uneven. Using different heights available shelf

you. You can balance the amount of heat between the top and bottom of the oven.

Select several shelf heights depending on whether the dish needs more or less heat

from above.