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GENERAL FEATURES
The conventional oven has 3 heating
elements which are:
• Top element
• Bottom element
• Grill element
NOTE:
Upon rst use, it is advisable to operate
the oven at the maximum temperature
(thermostat knob on position 250) for 60
minutes in the position
and for another
15 minutes in the position to eliminate
possible traces of grease on the heating
elements.
OPERATING PRINCIPLES
Heating and cooking in the
CONVENTIONAL oven are obtained in the
following ways:
a. by normal convection
The heat is produced by the upper and
lower heating elements.
b. by radiation
The heat is radiated by the infra red
grill element.
Attention: the oven door becomes
very hot during operation.
Keep children away.
5 - CONVENTIONAL SMALL OVEN
Smells and fumes produced during this
burn o process are not a cause of alarm.
Adequate ventilation should however be
provided in the room where the appliance
is installed, e.g. by opening a window.
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the oven
and introduce it together with the food,
when the oven has reached the desired
temperature.
Check the cooking time and turn o the
oven 5 minutes before the theoretical time
to recuperate the stored heat.
WARNING:
The door is hot, use the handle.
During use the appliance becomes hot. Care should be taken to avoid touching
heating elements inside the oven.
Do not line the oven walls or base with aluminium foil. Do not place baking trays
or the drip tray on the base of the oven chamber.
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