10

GB

The  top  heating  element  and  the  rotisserie  spit  (where 

present)  are  activated  and  the  fan  begins  to  operate. 

During part of the cycle the circular heating element is 

also activated. This combination of features increases the 

effectiveness of the unidirectional thermal radiation provided 

by the heating elements through the forced circulation of 

the air throughout the oven. 

This helps prevent food from burning on the surface and 

allows the heat to penetrate right into the food. Always 

cook in this mode with the oven door closed (see “Practical 

cooking advice”).

LOW TEMPERATURE

 modes

This type of cooking can be used for proving, defrosting, 

preparing yoghurt, heating dishes at the required speed and 

slow cooking at low temperatures. The temperature options 

are: 40, 65 and 90°C.

PIZZA

 modes

The top and circular heating elements switch on and the fan 

begins to operate. This combination heats the oven rapidly. 

If you use more than one rack at a time, switch the position 

of the dishes halfway through the cooking process.

BAKING

 mode

The rear heating element and the fan are switched on, thus 

guaranteeing the distribution of heat in a delicate and uniform 

manner throughout the entire oven. This mode is ideal for baking 

temperature sensitive foods (such as cakes, which need to rise).

ECO

 mode

The rear heating element and the fan are switched on, 

thus guaranteeing the distribution of heat in a delicate and 

uniform manner throughout the entire oven.This energy 

saving mode is recommended for small dishes, ideal for 

heating foods and finishing off cooking.

Rotisserie spit* 

To operate the rotisserie function (see diagram) proceed as 

follows:

1. Place the dripping pan in 

position 1.

2. Place the rotisserie 

support in position 3 and 

insert the spit in the hole 

provided on the back panel 

of the oven.

3. Start the rotisserie 

function by selecting the 

 or 

 modes;

!

 When 

 mode is on, the rotisserie will stop if the door 

is opened.

Automatic cooking modes

!

 The 

temperature

 and 

cooking duration

 are 

pre-set values

, 

guaranteeing a perfect result every time - automatically. These 

values are set using the 

C.O.P.® (Programmed Optimal 

Cooking

) system. The cooking cycle stops automatically and 

the oven indicates when the dish is cooked. You may start 

cooking whether the oven has been 

preheated

 or 

not

. 

The cooking duration can be customised according to 

personal taste by modifying the relevant value - before 

cooking  begins  -  by  ±5/20  minutes  depending  on  the 

selected programme. The duration can however be modified 

even  once  cooking  has  begun.  If  the  value  is  modified 

before the programme begins, it is stored in the memory 

and suggested again by the appliance when the programme 

is next used. If the temperature inside the oven is higher 

than the suggested value for the selected mode, the text 

“Hot” appears on the TEMPERATURE display and it will 

not be possible to begin cooking; wait for the oven to cool.

!

 When the cooking stage has been reached, the oven 

buzzer sounds.

!

 Do not open the oven door as this will disrupt the cooking 

time and temperature.

BEEF

 mode

Use this function to cook beef, pork and lamb. Place the 

food inside the oven while it is still cold. The dish may also 

be placed in a preheated oven.

FISH FILLETS

 mode

This function is ideal for cooking small-medium fillets. Place 

the food inside the oven while it is still cold.

BREAD

 mode

Use this function to bake bread. To obtain the best results, we 

recommend that you carefully observe the instructions below:

•  follow the recipe;

•  do not exceed the 

maximum weight

 of the dripping pan;

• 

remember to pour 50 g (0,5 dl) of cold water into the 

baking tray in position 5

.

•  The dough must be left to rise at room temperature for 

1 – 1 ½ hours (depending on the room temperature) or 

until the dough has doubled in size.

Recipe for BREAD:

1 Dripping pan holding 1000 g Max, lower level

2 Dripping pans each holding 1000 g Max, medium and 

lower levels

Recipe for 1000 g of dough: 600 g flour, 360 g water, 11g 

salt, 25 g fresh yeast (or 2 sachets of powder yeast)

Method:

•  Mix the flour and salt in a large bowl.

•  Dilute the yeast in lukewarm water (approximately 35 

degrees).

•  Make a small well in the mound of flour.

•  Pour in the water and yeast mixture.

•  Knead the dough by stretching and folding it over itself 

with the palm of your hand for 10 minutes until it has a 

uniform consistency and is not too sticky.

•  Form the dough into a ball shape, place it in a large bowl 

and cover it with transparent plastic wrap to prevent the 

surface of the dough from drying out. Select the manual 

LOW TEMPERATURE function on the oven and set the 

*

 Only available in certain models.