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Burners Pan diameter Fig. 13 Auxiliary 12 . 14 cm Semi-rapid 16 . 24 cm Rapid 24 . 26 cm Triple-ring 26 . 28 cm Wok max 36 cm do not use pans with concave or convex bases Saucepans with handles which are excessively heavy, in relationship to the weight of the pan, are safer as they are less likely to tip. Pans which are positioned centrally on burners are more stable than those which are offset. It is far safer to position the pan handles in such a way that they cannot be accidentally knocked. When deep fat frying fill the pan only one third full of oil. DO NOT cover the pan with a lid and DO NOT leave the pan unattended. In the unfortunate event of a fire, leave the pan where it is and turn off all controls. Place a damp cloth or correct fitting lid over the pan to smother the flames. DO NOT use water on the fire. Leave the pan to cool for at least 30 minutes. Correct use of triple-ring burner The flat-bottomed pans are to be placed directly onto the pan-support. To use the WOK you need to place the proper stand in order to avoid any faulty operation of the triple-ring burner (Fig. 14a - 14b). IMPORTANT: The wok pan stand (fig. 14b) MUST BE PLACED ONLY over the pan-rest for the triple- ring burner. Fig. 14a WRONG Fig. 14b CORRECT How to use the Multifunction main oven How to use the Multifunction main oven General features As its name indicates, this is an oven that presents particular features from an opera tional point of view. In fact, it is possible to insert 7 different programs to satisfy every cooking need. The 7 positions, thermostatically controlled, are obtained by 4 heating elements which are: – Bottom element – Top element – Grill element – Circular element 1400 W 1000 W 2000 W 2500 W Note: Upon first use, it is advisable to operate the oven for 30 minutes in the position and for another 30 minutes at the maximum temperature (thermostat knob on position 250) in the positions and , to eliminate possible traces of grease on the heating elements. Clean the oven and accessories with warm water and washing-up liquid. WARNING: ATTENTION - MOST IMPORTANT The door is hot, use the handle. Pay special attention not to touch the hot heating element inside the oven cavity. Operating principles Heating and cooking in the MULTI-FUNCTION oven are obtained in the following ways: a. by normal convection The heat is produced by the upper and lower heating elements. b. by forced convection A fan sucks in the air contained in the oven muffle, which sends it through the circular heating element and then sends it back through the muffle. Before the hot air is sucked back again by the fan to repeat the described cycle, it envelops the food in the oven, provoking a complete and rapid cooking. It is possible to cook several dishes simultaneously. c. by semi-forced convection The heat produced by the upper and lower heating elements is distributed throughout the oven by the fan. d. by radiation The heat is radiated by the infra red grill element. e. by radiation and ventilation The irradiated heat from the infra red grill element is distributed throughout the oven by the fan. f. by ventilation The food is defrosted by using the fan only function without heat. Fig. 15 Fig. 16 Fig. 15 Fig. 16 Thermostat knob (Fig. 15) This only sets the cooking temperature and does not switch the oven on. Rotate clockwise until the required temperature is reached (from 50 to 250°C). The light between the thermostat and the function selector will illuminate when the oven is switched on and turns off when the oven reaches the correct temperature. The light will cycle on and off during cooking in line with the oven temperature. Function selector knob (Fig. 16) Rotate the knob clockwise to set the oven for one of the following functions. Oven light By setting the knob to this position, only the oven light comes on. It remains on in all the cooking modes. Traditional convection cooking The upper and lower heating elements come on. The heat is dispersed by natural convection and the temperature must be set to between 50° and 250°C via the thermostat knob. The oven must be preheated before cooking. Recommended for: Food that requires the same degree of cooking both inside and out, for example roasts, spare pork ribs, meringues etc. Grilling The infrared grill element comes on. The heat is dispersed by radiation. Use with the oven door closed and the thermostat knob to position 225°C for max 15 minutes, then to position 175°C. For cooking hints, see the chapter “USE OF THE GRILL”. Recommended for: Intense grilling, browning, cooking au gratin and toasting etc. It is recommended that you do not grill for longer than 30 minutes at any one time. Caution: the oven door becomes very hot during operation. Keep children well out of reach. Defrosting frozen foods Only the oven fan comes on. Use with the thermostat knob set to “.” - other positions have no effect. The food is thawed by ventilation without heating. Recommended for: Quick thawing of frozen ...