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•  For example: it is 9:00 a.m. and a time of 1 hour and 

15 minutes is programmed. The programme will stop 

automatically at 10:15 a.m.

Setting the end time for a cooking mode

!

 A cooking duration must be set before the cooking end 

time can be scheduled.

1. Follow steps 1 to 3 to set the duration as detailed above.

2. Next, press the   button until the   icon and the four 

digits on the DISPLAY begin to flash.

3. use the “

” and “ ” buttons to adjust the cooking end 

time; if you press and hold either button, the display will 

scroll through the values more quickly, making it quicker 

and easier to set the desired value.

4.  Wait  for  10  seconds  or  press  the 

 button again to 

finalise the setting.

5. When the set time has elapsed, the text END appears 

on the DISPLAY, the oven will stop cooking and a buzzer 

sounds.

Press any button to stop it.

Programming has been set when the   and   buttons 

are illuminated. The DISPLAY shows the cooking end time 

and the cooking duration alternately.

•  For example: It is 9:00 a.m. and a duration of 1 hour has 

been programmed. 12:30 is scheduled as the end time. 

The programme will start automatically at 11:30 a.m.

Cancelling a programme

To cancel a programme:

•  press the 

 button until the icon corresponding to the 

setting you wish to cancel and the digits on the display 

are no longer flashing. Press the “ ” button until the digits 

00:00 appear on the display.

•  Press and hold the “ ” and “ ” buttons; this will cancel all 

the settings selected previously, including timer settings.

Modes

!

 A temperature value can be set for all cooking modes 

between 60°C and Max, except for

•  BARBECUE  (recommended:  set  only  to  MAX  power 

level);

•  GRATIN (recommended: do not exceed 200°C).

LEAVENING 

mode

The oven reaches and maintains a temperature of 40°C 

irrespective of the position of the THERMOSTAT knob. This 

mode is ideal for leavening dough made with yeast.

TRADITIONAL OVEN 

mode

Both the top and bottom heating elements will come on. 

With this traditional cooking mode, it is best to use one 

cooking rack only; if more than one rack is used, the heat 

will be distributed unevenly.

BAKING 

mode

The rear heating element and the fan come on, guaranteeing 

the distribution of heat delicately and uniformly throughout 

the oven. This mode is ideal for baking and cooking 

temperature sensitive foods such as cakes that need to rise 

and to prepare certain tartlets on 3 shelves simultaneously.

FAST COOKING 

mode

The heating elements and the fan come on, guaranteeing 

the distribution of heat consistently and uniformly throughout 

the oven.

Pre-heating is not necessary for this cooking mode. This 

mode is especially recommended for cooking pre-packed 

food quickly (frozen or pre-cooked). The best results are 

obtained if you use one cooking rack only.

MULTI-COOKING 

mode

All the heating elements (top and bottom), as well as the fan, 

will come on. Since the heat remains constant throughout 

the oven, the air cooks and browns food uniformly. A 

maximum of two racks may be used at the same time.

PIZZA 

mode

The  heating  elements  (bottom  and  circular)  and  the  fan 

come on. This combination heats the oven rapidly by 

producing a considerable amount of heat, particularly 

from the bottom element. If you use more than one rack 

simultaneously, switch the position of the dishes halfway 

through the cooking process.

BARBECUE 

mode

The top heating element comes on. The extremely high and 

direct temperature of the grill makes it possible to brown 

the surface of meats and roasts while locking in the juices 

to keep them tender. The grill is also highly recommended 

for dishes that require a high temperature on the surface: 

such  as  beef  steaks,  veal,  rib  steak,  filets,  hamburgers 

etc...

Some grilling examples are included in the “Practical 

Cooking Advice” paragraph. Always cook in this mode with 

the oven door closed.

GRATIN 

mode

The top heating element, as well as the fan, will come on. 

This combination of features increases the effectiveness of 

the unidirectional thermal radiation of the heating elements 

through forced circulation of the air throughout the oven. 

This helps prevent food from burning on the surface, 

allowing the heat to penetrate right into the food. Always 

cook in this mode with the oven door closed.