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: "Pizza" The heating elements (bottom and circular) are turned on to heat the oven up quickly. Your pizzas and tarts will benefit from a greater amount of heat from below, thus guaranteeing the rapid baking of the dough during cooking. As for the fan, the latter browns the surface as necessary, making the food even more appetising. Use the dripping pan as a dish support and place it on the 1st rack from the oven bottom. We recommend you pre-heat the oven before placing your dishes in it. : "Grill" The top heating element comes on: the grill goes red and emits infrared rays just like those contained in sunlight. In fact, this cooking mode does not essentially intend to heat up the air inside the oven, but rather to expose the food directly to these rays. Use this cooking mode with the oven door closed. We recommend you start with the oven cold. The amount of heat radiated is adjustable on the temperature selector. Place the dripping pan on the first rack from the bottom in order to catch any fat or juices that may drip from the dish and place the grid on one of the top racks depending on the size of the meat. : "Gratin" Only the top heating element comes on, with the emission of infrared rays. The forced circulation of air caused by the fan at the back of the oven ensures the uniform distribution of heat throughout the latter, and all foods thus benefit from the following at the same time: • the infrared rays that guarantee the perfect cooking of the food surface, thus sealing in the tenderness and juices in the case of meat, • the hot air that also allows for the food to be cooked thoroughly via conduction. This cooking mode is recommended when cooking roasts (red or white meats), and for poultry. Place the grid on the 2nd rack from the oven bottom as a support for the meat and the dripping pan on the 1st rack from the bottom to catch any dripping fat or juices. Always place your food in the oven when it is cold. If your furnace is equipped with a rotisserie, you can use it with the functions grill and gratin. Always keep the oven door shut when using the rotisserie and start with the oven cold in order to avoid scalding yourselves when positioning the spit. Place the dripping pan on the 1st oven rack from the bottom to catch any dripping fat or juices and position the rotisserie on the 3rd rack from the oven bottom (please see the next paragraph for instructions on positioning the rotisserie). When using the "grill" or "gratin" modes, remember to keep children away from the accessible parts of the appliance as they become very hot. : fast clean This process cleans the oven fully. For further details on the oven's fast clean properties, please see page 31. 29 The accessories Your oven offers you many differing cooking modes. These can only be achieved thanks to a certain number of accessories which we have chosen for you. These accessories slide in and out of the different oven racks inside your oven and can thus be positioned in accordance with the individual cooking requirements of differing foods and dishes. For each cooking mode and each example suggested, we specify the oven rack to use (from the oven bottom up). Rung n° 5 Rung n° 4 Rung n° 3 Rung n° 2 Rung n° 1 Trammels The dripping pan Use it: • as a dish support for all dishes when cooking on one rack only and in Bain Marie cooking, • as a support for food (mini cup cakes, etc.), • as a dripping pan to catch juices and fat dripping from food situated on the large grid. We advise against using the dripping pan on the 4th and 5th racks from the oven bottom. The large grid Always use the large grid with the edges upwards and together with the dripping pan. • When it is positioned on the 2nd rack from the oven bottom, it acts as a meat support, with the dripping pan placed on the 1st rack from the bottom to catch any dripping fat or juices. • When it is positioned on the top rack (depending on the size of the foodstuff) for grilled food, the dripping pan is to be placed on the 1st rack from the oven bottom to catch any dripping fat or juices. • When it is positioned on the top rack for cooking on more than one rack. We advise against placing meat directly onto the dripping pan when using the "gratin" mode as the fat and juices heated from below in this particular cooking mode could in fact char and splash onto the oven inside panels and create smoke. The rotisserie Wing screw Spit cradle Spit Prong Spit handle This specific accessory is ideal for roasting meats, as the latter rotate slowly and are browned uniformly until cooking is done. It is comprised of the following: • a support situated on the 3rd oven rack from the oven bottom so the rotisserie fits into the hollow shaft of the rotisserie motor located at the back of the oven, behind the perforated oven back panel. • a spit that passes through the roast, which is kept firmly in place on both ends by two adjustable sliding forks each fastened onto the spit by means of a wing nut. Warning: when pos...

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