Fulgor f7sp24s1 Installation Instructions - Download

F7SP24S1

F7SM24S1

ELECTRONIC OVENS

FOURS ELECTRONIQUES

HORNOS ELECTRÓNICOS

EN INSTALLATION INSTRUCTIONS

FR INSTRUCTIONS D’INSTALLATION

ES INSTRUCCIONES PARA LA INSTALACIÓN

EN

TABLE OF CONTENTS PAGE

1 - Safety Precautions 2

2 - Safety Instructions 3

Safety for the Oven 3
Safety for the Self-Cleaning Oven 3

3 - Cooking with the Convection Oven 4

Advantages of Convection Cooking

4 - Getting to know your Oven 5

Cooling Fan 6
Convection Fan 6
Oven air intakes and vents 6

5 - The Control Panels 7

Keypad 7

6 - Oven Modes 8

7 - General Oven Information 9

Error codes 9
Beeps 9
Door Lock 9
Locking the keyboard 9
Power Failure 9
Default Settings 9
F Failure Number Codes 9
Preheat and Fast Preheat 9

8 - General Oven Tips 10

Oven Racks 10
Oven Telescopic Racks 11

9 - Getting Started 12

Instructions for initial switch-on 12

10 - User Settings 13

Language 13
Temperature & Weight 13
Time 13
Date 14
Brightenss 14
Beeper 14

TABLE OF CONTENTS PAGE

13 - Time Oven Mode Operation 19

Cooking Time 19
Stop Time 19

14 - Setting the Meat Probe 20

15 - Understanding the Various Oven Modes 21

4

Roast Tips and Techniques 21
True Convection Tips and Techniques 21
Convection Roast Tips and Techniques 22
Convection Broil Tips and Techniques 22
Broil Tips and Techniques 23
Dehydrate Tips and Techniques 24
Dehydrate Chart 24

16 - Recipes 25

17 - Classic Pizza (On Some Models) 27

Tips For A Good Pizza: 28

18 - Sabbath Mode Instructions (On Some Models) 29

19 - Oven Care and Cleaning 30

Self-Cleaning the Oven 30
Preparing the Oven for Self-Clean 30

20 - Setting The Self Cleaning Mode 31

To Set the Self-Clean Mode 31
To Change the Cleaning Time 31
To Delay the Start of Cleaning 31

21 - General Oven Care 32

How to Use the Oven Cleaning Chart 32
Cleaning Chart 32

22 - Oven Finishes / Cleaning Methods 33

23 -

Do-it-Yourself Maintenance Oven Door Removal

To Remove Door 34
To Replace Door 34

24 - Replacing an Oven Light 35

To Replace a Light Bulb 35

25 - Solving Baking Problems 36

34

11 - System setting 15

Event Log 15
Main Supply 15
Demo 15

12 - Starting your Oven 16

Switching the oven on and off 16
Selecting the cooking mode 16
Changing the cooking mode 16
Changing temperature 17
Cooking mode table 17
Pre-heating phase 18
Fast Preheat 18
Using Oven Lights 18

26 - Solving Operational Problems 37

27 - Assistance or Service 37

Service Data Record 37

1

EN

1 - Safety Precautions

IMPORTANT INSTRUCTION

Please read all instructions before using this appliance.

WARNING

When properly cared for, your new oven has been designed
to be a safe, reliable appliance. Read all instructions carefully

before using this oven. These precautions will reduce the risk of
burns, electric shock, fire, and injury to persons. When using
kitchen appliances, basic safety precautions must be followed,
including the following:

This appliance must be properly installed and grounded by
a qualified technician. Connect only to properly grounded
outlet. See “Grounding Instructions” found in the Installation
Instructions.

• This appliance should be serviced only by a qualified service
technician. Contact the nearest authorized service center for
examination, repair or adjustment.

• Do not repair or replace any part of the oven unless
specifically recommended. Refer service to an authorized
servicer.

• Do not operate this appliance if it is not working properly
or if it has been damaged, until an authorized servicer has
examined it.

• Install or locate this appliance only in accordance with the
Installation Instructions.

• Use this oven only as intended by the manufacturer. If you
have any questions, contact the manufacturer.

• Do not cover or block any openings on this appliance.

• Use this appliance only for its intended use as described
in this manual. Do not use corrosive chemicals, vapors, or
nonfood products in this appliance. This type of oven is
specifically designed to heat or cook. It is not designed for
industrial or laboratory use. The use of corrosive chemicals
in heating or cleaning will damage the appliance.

• In the event that personal clothing or hair catches fire, DROP
AND ROLL IMMEDIATELY to extinguish flames.

• Do not allow children to use this appliance unless closely
supervised by an adult. Children and pets should not be left
alone or unattended in the area where the appliance is in
use. Never allow children to sit or stand on any part of the
oven.

CAUTION

Do not store items of interest to children above the oven.
If children should climb onto the appliance to reach these
items, they could be seriously injured.

To reduce the risk of fire in the oven cavity:

1. Do not store flammable materials in or near the oven.

2. Do not use water on a grease fire. Smother fire or use a
dry chemical or foam-type extinguisher.

3. It is highly recommended that a fire extinguisher be
readily available and highly visible next to any cooking
appliance.

4. Do not overcook food. Carefully attend oven if paper,
plastic or other combustible materials are placed inside
the oven.

5. Do not use the cavity for storage purposes. Do not leave
paper products, cooking utensils or food in the cavity
when not being used.

6. If materials inside the oven should ignite, keep oven door
closed. Turn oven off and disconnect the circuit at the
circuit breaker box.

7. Do not block any vent openings.

8. Be sure the blower fan runs whenever the oven is in
operation. If the fan does not operate, do not use the oven.
Call an authorized service center.

9. Never use the oven to warm or heat a room. This can
damage the oven parts.

10. For personal safety, wear proper clothing. Loose fitting
or garments with hanging sleeves should never be worn
while using this appliance.

2

2 - Safety Instructions

EN

Safety for the Oven

• Tie long hair so t

• Do not touch heating elements or interior surfaces of oven.

• The heating elements may be hot even though they are dark
in color. Interior surfaces of an oven become hot enough to
cause burns.

• During and after use, do not touch or let clothing or other
flammable materials contact the heating elements or the
interior surfaces of the oven until they have had sufficient
time to cool. Other surfaces of the appliance may become
hot enough to cause burns - among these surfaces are
(identification of surfaces - for example, oven vent openings
and surfaces near these openings, oven doors, and
windows of oven doors).

• The trim on the top and sides of the oven door may become
hot enough to cause burns.

• Use care when opening the door. Open the door slightly
to let hot air or steam escape before removing or replacing
food.

• Do not heat unopened food containers.

• Build-up of pressure may cause the container to burst and
cause injury.

• Always place oven racks in desired location while oven is
cool. If a rack must be moved while oven is hot, do not let
pot holder contact the hot heating elements.

• Use only dry pot holders. Moist or damp pot holders on hot
surfaces may result in burns from steam. Do not let pot holder
touch hot heating elements. Do not use a towel or other bulky
cloth.

hat it doesn’t hang loose.

Safety for the Self-Cleaning Oven

• Confirm that the door locks and will not open once both
selectors are in CLEAN position and the door lock icon
appears. If the door does not lock, turn the cook mode
selector to OFF and do not run Self-Clean. Phone for Service.

• Do not clean the door gasket. It is essential for a good seal.
Care should be taken not to rub, damage, move or remove
the door gasket.

• Do not use commercial oven cleaners or oven liner protective
coatings of any kind in or around any part of the oven.

• Clean only oven parts listed in this manual.

• Before self-cleaning the oven, remove the broiler pan, oven
racks (only when not made of porcelain), other utensils and
excess soft spillage.

WARNING

The California Safe Drinking Water and Toxic Enforcement Act
requires businesses to warn customers of potential exposure
to substances which are known by the State of California to
cause cancer or reproductive harm.

The elimination of soil during self-cleaning generates some by­products which are on this list of substances.

To minimize exposure to these substances, always operate this
oven according to the instructions in this manual and provide
good ventilation to the room during and immediately after
self-cleaning the oven.

• Do not allow aluminum foil or meat probe to contact heating

elements.

3

EN

3 - Cooking with the Convection Oven

Advantages of Convection Cooking

In a conventional oven, the heat sources cycle on and off to
maintain an average temperature in the oven cavity.
As the temperature gradually rises and falls, gentle air currents
are produced within the oven. This natural convection tends
to be inefficient because the currents are irregular and slow.
In this convection system, the heat is “conveyed” by a fan that
provides continuous circulation of the hot air.
This European Convection system provides state-of-the-art
engineering and advanced design to create the finest convection
oven. In standard convection ovens, a fan simply circulates the
hot air around the food. The system is characterized by the
combination of an additional heating element located around
the convection fan and the venting panel that distributes heated
air in three dimensions: along the sides, the top and the full
depth of the oven cavity. This European Convection system
aids in maintaining a more even oven temperature throughout
the oven cavity.
The circulating air aids in speeding up the baking process
and cooks the food more evenly. By controlling the movement
of heated air, convection cooking produces evenly browned
foods that are crispy on the outside yet moist inside. Convection
cooking works best for breads and pastries as well as meats
and poultry. Air-leavened foods like angel food cakes, soufflés
and cream puffs rise higher than in a conventional oven. Meats
stay juicy and tender while the outside is flavourful and crisp.
By using European Convection, foods can be cooked at a
lower temperature and cooking times can be shorter.
When using this mode, the standard oven temperature should
be lowered by 25°F (15°C).
Foods requiring less cooking time should be checked slightly
earlier than normal. For best results, foods should be cooked
uncovered, in low-sided pans to take advantage of the forced
air circulation.

• Even baking, browning and crisping are achieved.

• During roasting, juices and flavors are sealed in while the
exterior is crisp.

• Yeast breads are lighter, more evenly textured, more golden
and crustier.

• Air-leavened foods such as cream puffs, soufflés and
meringues are higher and lighter.

• Baking on multiple racks at the same time is possible with
even results.

• Multiple-rack baking saves time.

• Prepare whole meals at once with no flavor transfer.

• Dehydrates herbs, fruits and vegetables.

• Requires no specialized bake ware.

• Saves time and energy.

• Convection broiling allows for extraordinary grilling with
thicker cuts of food.

4

4 - Getting to know your Oven

The illustration shows the double oven which also represents the single oven.

FEATURES

G

C
N

D

EN

H

M

B

E

F

F

H

C
N

I - L

M
B

6
5
4

H

O

3
2
1

F

F

I - L

H

A

B

C

D

E

F

G

H

I - L

M

N

O

Control panel
Grill element
Cooling vents
Door seal
Meat probe
Compartment lights
Data labels
Lower element (not shown)
Convection fan and Circular Element (not shown)
Door lock
Door sensor
Grill positioning guides (1 to 6 Levels)

5

EN

4 - Getting to know your Oven

Cooling Fan

The cooling system starts operating automatically in all cooking
modes when the temperature at oven centre reaches approx.
120°C. The fan may continue operating for a certain period of
time even when the oven has been switched off.

Convection Fan

The convection fan is located behind the cover on the rear wall
of the oven chamber. The air escapes from the side of the fan
cover to uniformly distribute the heat during multi-level cooking.
The convection fan also operates during fast Preheating and
the Self-Cleaning cycle

When the oven is operating in the convection mode, the fan will
turn off automatically when the door is opened.

ACCESSORIES

DESCRIPTION

Oven air intakes and vents

The oven air intake is located in the bottom part of the door,
while the hot air vent is located above the door itself. Hot air is
released during and after cooking and it is normal for steam to
come out of the openings. What is more, a certain amount of
condensation could build up in these areas. This area could be
hot when the oven is working, above all during the cleaning
cycle.

IMPORTANT

Never block the vents in any way, as these are important for
air circulation.

CHROMED RACKS

TELESCOPIC CHROMED RACK
(if fitted)

ENAMELED ROASTING PAN AND ENAMELED ROASTING PAN GRATE

MEAT PROBE
(if fitted)

MANUALS

6

Your appliance could vary slightly with respect to the illustrations.

5 - The Control Panels

EN

A

Numerical Keypad

B

Display Screen

C

Cooking Mode Menu

CONTROL PANEL – SINGLE OVEN

TIMER

COOK

TIME

STOP
TIME

12

5

4

7

89

A

LOCK

3

KEYS

LOCK

6

DOOR

0

FRIDAY 11/20/2015

PM

04:26

B

LIGHT

ON/OFF

START
PAUSE

RECIPES

SETTING

BAKE

BACK
HOME

BROIL

CLASSIC

PIZZA

FAST

PREHEAT

CONVECT

KEEP
WARM

SELF

CLEAN

C

CONTROL PANEL – DOUBLE OVEN

UPPER

TIMER

COOK

TIME

STOP

TIME

12

5

4

7

89

LOCK

3

KEYS

LOCK

6

DOOR

OVEN

LIGHT

LOWER

0

OVEN

FRIDAY 11/20/2015

PM

04:26

UPPER
ON/OFF

LOWER
ON/OFF

START
PAUSE

RECIPES

SETTING

BAKE

BACK
HOME

BROIL

CLASSIC

PIZZA

FAST

PREHEAT

CONVECT

KEEP
WARM

SELF

CLEAN

A

B C

Keypad

Simply press the key lightly to start it. The keypad will not work if several keys are pressed at the same time.

TIMER
COOK TIME

STOP TIME

LOCK KEYS
LOCK DOOR
UPPER OVEN
LOWER OVEN
LIGHT
ON/OFF

START/PAUSE

RECIPES
SET
BACK/HOME
FAST PREHEAT

To set the timer.
To set cooking times. After cooking, the oven switches off automatically.
For delayed starts, when a cooking time is set. When the “Stop Time“ is set, the control automatically calculates

the start time.
Permits blocking the keypad. If the keypad is blocked with the oven working, the “OFF” key remains enabled.
To manually activate door locking and unlocking.
In double oven only. Press to select the upper oven.
In double oven only. Press to select the lower oven.
To switch the light inside the oven on and off. The light cannot be switched on during the self-cleaning cycle.
Switches the oven on and off.
Confirms settings and starts cooking. If pressed during cooking, it places the function in standby. Press again

to re-start the function.
To enter the recipe menu.
To enter the oven setting menu.
Return to previous display page. Keep pressed to return to Home Page
To start the rapid preheat function

To enable the ON/OFF function keys

7

EN

6 - Oven Modes

The following illustrations give an overview of what happens in the oven with each mode setting. The arrows represent the location
of the heat sources during specific modes. The lower element is concealed under the oven floor.

CAVITY STYLES

Thermal Cavity Convection Cavity Double Convection Cavity

True Convection

Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)

(preset 325 °F (165 °C)

Convection Bake cooks with heat from a
ring element behind the back wall of the
oven. The heat is circulated throughout
the oven by the convection fan.

Convection grill

Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)

(preset 450°F (230°C)

Convection Broil combines the intense
heat from the upper element with the
heat circulated by the convection fan.

Roast

Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)

(preset 350 °F (175 °C)

Is cooking with heated air. Both the
upper and lower elements cycle to
maintain the oven temperature.

Broil

Set temperature:
from L1 to L5

(preset L3)

Broiling uses intense heat radiated from
the upper element.

Dehydrate

Set temperature:
from 120 °F (50 °C) to 160 °F (70 °C)

(preset 140 °F (60 °C)

Dehydrating is similar to convection
cooking but holds an optimum low
temperature while circulating the heated
air to remove moisture slowly for food
preservation.

Pizza

Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)

(preset 325 °F (165 °C)

CLASSIC PIZZA (if present)

Recipe:

(preset 590 °F (310 °C)

Is a special cooking mode with heated
air. The lower elements cycle to cook
Pizza.

Convection Roast Convection Broil Wa rm Defrost

Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)

(preset 325 °F (165 °C)

Convection Roast uses the upper and
lower elements and convection fan.

8

Set temperature:
from 80 °F (25 °C) to 120 °F (50 °C)

(preset 100 °F (40 °C)
Warm Plus

Set temperature:
from 130 °F (55 °C) to 210 °F (100 °C)
(preset 170 °F (75 °C)

Bake

Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)

(preset 350 °F (175 °C)

Bake, Warm and Warm Plus use the
lower elements to keep foods warm.

Does not used any heating element,
only the convection fan is used to defrost
foods.

7 - General Oven Information

Power Failure

EN

Before using your oven for the first time remove all packing and
foreign materials from the oven(s). Any material of this sort left
inside may melt or burn when the appliance is used.
Heat the empty appliance to the maximum temperature in
order to remove any manufacturing residues which could affect
the food with unpleasant odors.

Error codes

This code appears in the event of the electronic control
indicating a fault. When the error appears, the current function
is blocked. If the type of error is related to a safety function,
the oven becomes unusable and every time a start attempt is
made, the same error appears (in which case call in the after­sales service), while if the error relates to a minor fault, after
being restarted the oven can be used for the functions that do
not involve the faulty part (e.g., a heating element).
These codes are displayed when the electronic control detects
a problem in the oven or in the electronics.
The error code is recorded in the Error Log in the Setup menu.
This error can be communicated to the service technician so
he/she can understand the possible cause of the problem in
advance.

Beeps

Confirms that the command has been received after a key has
been pressed.
It also indicates that a time function has been completed (e.g.
Timer or Timed Cooking). During the execution of a recipe,
an acoustic signal warns the user that the oven is waiting for
operation by the user (e.g., insert the dish or turn it over).
Beeps also signal an oven fault.

After the power returns to the oven, the door lock mechanism
perform a test run then the clock time and date are displayed .

Default Settings

The cooking modes automatically select a suitable temperature
when the cooking mode is selected, these can be changed
when a different one is needed.
It’s also possible to set a user option in order to save the last
used temperature per every cooking mode.

Preheat and Fast Preheat

Whenever a cooking mode is set and the oven is heating,
the preheating starts, during this period, the instantaneous
temperature is displayed together with the thermometer icon.
As soon as the 100% is reached, the control sounds an “end of
preheat” tone and the current temperature value disappears.
When it’s necessary to heat up the oven rapidly, a Fast
Preheat mode is available: it uses the heating elements and the
convection fan in a special way, in order to reduce the heating
time as long as possible.
After having set one of the cooking functions for which the
fast preheat is available and set the desired temperature value
touch the

START

As soon as the set-point temperature is reached, the control
sounds a and both “Fast Preheat Icon” and “current
temperature” disappear. The oven switches automatically to
the desired cooking mode that was previously set: put the food
inside now.

FAST PREHEAT

wait for a few seconds waiting that it starts automatically.

key, the symbol is shown then press

Door Lock

It’s displayed steadily when the door is locked. The symbol
flashes when the latch is moving in order to lock
or unlock the door. Do not attempt to open the door at this time.
Door can be opened when the symbol no longer appears. A
padlock appears when the door has been locked automatically
due to self-clean mode or when the door has been locked
manually by the user, for example to prevent children from
having free access to the oven cavity.
Hold the
door. Repeat the same operation to
unlock.

LOCK DOOR

key for 3 seconds, the latch will lock the

Locking the keyboard

Hold the
locked and a “Key icon” will be displayed.
Repeat the same operation for 3 seconds to unlock the
keyboard.

NOTE: The power off operation is always available.

LOCK KEYS

key for 3 seconds. Commands are now

9

EN

8 - General Oven Tips

Preheating the Oven

• Preheat the oven when using the Bake, Convection Bake and
Convection Roast modes.

• Use Fast Preheat mode when a shorter time is desired to
preheat the oven.

• Selecting a higher temperature does not shorten the preheat
time.

• Preheating is necessary for good results when baking cakes,
cookies, pastry and breads.

• Preheating will help to sear roasts and seal in meat juices.

• Place oven racks in their proper position before preheating.

• During preheating, the selected cooking temperature is
always displayed.

• A beep will confirm that the oven is preheated and the
“detected temperature” will turn off.

Operational Suggestions

• Use the cooking charts as a guide.

• Do not set pans on the open oven door.

• Use the interior oven lights to view the food through the oven
door window rather than opening the door frequently.

Utensils

• Glass baking dishes absorb heat. Reduce oven temperature
25°F (15°C) when baking in glass.

• Use pans that give the desired browning. The type of finish
on the pan will help determine the amount of browning that
will occur.

• Shiny, smooth metal or light non-stick / anodized pans reflect
heat, resulting in lighter, more delicate browning. Cakes and
cookies require this type of utensil.

• Dark, rough or dull pans will absorb heat resulting in a
browner, crisper crust. Use this type for pies.

• For brown, crisp crusts, use dark non-stick / anodized or
dark, dull metal utensils or glass bake ware. Insulated baking
pans may increase the length of cooking time.

• Do not cook with the empty broiler pan in the oven, as this
could change cooking performance.

• Store the broil pan outside of the oven.

120/240 vs. 120/208 Volt Connection

• Most oven installations will have a 120/240 voltage
connection.

• If your oven is installed with 120/208 voltage, the preheat
time may be slightly longer than with 120/240 voltage.

• The oven is designed to assure the same clean time at 208V.

Oven Racks

• The oven has rack guides at six levels as shown in the
illustration on Page 5.

• Rack positions are numbered from the bottom rack guide
(#1) to the top (#6).

• Check cooking charts for best rack positions to use when
cooking.

• Each level guide consists of paired supports formed in the
walls on each side of the oven cavity.

• Always be sure to position the oven racks before turning on
the oven. Make sure that the racks are level once they are
in position.

Please refer to illustration on Page 5 if there is any question
as to which side is the front of the rack.

• The racks are designed to stop when pulled forward to their
limit.

CAUTION

Never use aluminum foil to cover the oven racks or to line
the oven. It can cause damage to the oven liner if heat is
trapped under the foil.

CAUTION

Make sure you do not force it to avoid damage to the
enamel.

Oven Condensation and Temperature

• It is normal for a certain amount of moisture to evaporate
from the food during any cooking process. The amount
depends on the moisture content of the food. The moisture
may condense on any surface cooler than the inside of the
oven, such as the control panel.

• Your new oven has an electronic temperature sensor that allows
maintaining an accurate temperature. Your previous oven may
have had a mechanical thermostat that drifted gradually over
time to a higher temperature. It is normal that you may need
to adjust your favorite recipes when cooking in a new oven.

High Altitude Baking

• When cooking at high altitude, recipes and cooking time
will vary from the standard.

10

To remove oven rack from the oven:

1. Pull rack forward

8 - General Oven Tips

To remove extendable rack from the oven:

EN

2. Lift rack up at front and then remove it

To replace an oven rack:

1. Place rear of rack between rack level guides

2. While lifting front of rack, slide rack in all the way while
lowering the front

1. Lift of rack slightly and push it towards the back of the oven
until the stop releases.

2. Raise back of rack until frame and stop clear rack guide

3. Pull rack down and out

Oven Telescopic Racks

• The extendable rack allows for easier access to cooking
foods. It extends beyond the standard flat rack bringing the
food closer to the user.

CAUTION

When the rack is outside of the oven, slide arms do not
lock. They could unexpectedly extend if the rack is carried
incorrectly. Extending slide arms could cause injury. Rack

should only be held or carried by grasping the sides.

NOTE: Always remove the extendable rack before self-

cleaning the oven.

CAUTION

To avoid burns, pull rack all the way out and lift pan above
handle when transferring food to and from oven.

Please refer to illustration on Page 5 if there is any question
as to which side is the front of the rack.

To replace an extendable rack:

1. Grasp rack firmly on both sides. Place rack (including
frame) above desired rack guide

2. Push all the way in until the back of the rack drops into place

3. Pull both sections forward until stops activate. Rack should
be straight and flat, not crooked

11

EN

9 - Getting Started

Instructions for initial switch-on

Once the oven has been connected to the power supply for
the first time, the control automatically prepares for setting a
number of user settings, which remain stored in case of any
subsequent switch-on.

NOTE: both at the first and subsequent connections to the

power supply, the door lock mechanism performs a
calibration run – in this phase, always keep the door

closed.

• Language

• Temperature & Weight

• Time

• Date

Refer to the USER SETTING paragraph for setting instructions.

After making the user settings, the control moves automatically
to the “Standby” display page.

12

Temperature & Weight

10 - User Settings

EN

key.

SETTING

to access the setting

With the oven on, press the key
menu. This menu permits personalizing the settings of your
oven. To make access, no active cooking or any set time
functions must be in progress.

NOTE: The Setting menù can never be set if any time function

is already set: first delete all the active time functions.

1. Press the keys
means of the

2. Use this menu to change the following settings:

Press the keys or to select the setting or change

a sub menu from among the six available ones and confirm
by means of the

to select the sub menu and confirm by

START

key.

START

Press the arrow key and to select one of the two
temperature options “°C/°F” or weight options Kg/ib and
confirm with the key.

Time

Press the arrow key to select the time format between the

START

START

key.

key.

options “12h AM/PM or 24h” and confirm with the
Subsequently, set the time by means of the numerical keypad
or using the arrows

and confirm with the

Abc

Language

Press the arrow key to select a language from among
those available, and confirm with the

START

Abc

key.

13

EN

10 - User Settings

Date

Press the arrow key to select the date format from among
the options “D.M.Y. – Y.M.D. – M.D.Y.” and confirm with the

START

key. Subsequently set the date by means of the numerical
keypad or using the arrows
key.

and confirm with the

START

Brightenss

Press the arrow key to choose which luminosity setting
to change between ON or STAND-BY, then by means of the
arrows select the required degree of luminosity and
confirm with the

START

key.

Beeper

Press the arrow key to select the required beep level and
confirm by means of the key

START

.

14

Main Voltage

11 - System setting

EN

key.

SET

key to access the SYSTEM

With the oven on, press the
menu. This menu permits setting of parameters or special
functions. It also permits accessing the error events list.

1. Press the keys to select the sub menu and confirm with

START

the

2. Use this menu to change the following settings:
Press the keys to select the item to be set or to be

displayed from among the three available ones and
confirm with the

key.

START

The purpose of this option is to set the type of appliance power
supply during installation. Press the keys to select 240V
or 208V according to the mains supply in your home and then

START

confirm with the
To avoid accidentally changing these settings, a double
confirmation is required.

key.

Demo

The purpose of this function is to set the DEMO mode, which
makes the oven useless for cooking but automatically performs
a demonstration of functions.

Event Log

The menu permits checking any recorded errors. These codes
can be notified to the after-sales service.

1. Press the keys

2. Confirm with the

3. Press the

After about 30 seconds, the oven starts to operate in this mode.
To temporarily stop the DEMO function, simply keep any key
pressed for a few seconds until the oven switches to standby.
To start it again, press the
To disable the function, enter the DEMO display page and set
OFF. Confirm using the

NOTE: Once set, the function remains enabled even if the

oven is disconnected from the power mains.

to select the item ON.

START

key.

ON/OFF

key

START

ON/OFF

key.

key.

15

EN

12 - Starting your Oven

Switching the oven on and off

IMPORTANT

START/PAUSE

• The

• After switching off the oven, the cooling fan could continue
to operate until the inner parts of the oven have cooled
down.

Press
Press

to enable the oven ON/OFF keys

ON/OFF

it off. The oven returns to standby mode.

NOTE: The double oven features an

selection key for each compartment.

BAKE

BROIL BROIL

key does not stop the function.

to switch the oven on and press again to switch

ON/OFF

key and a

STANDARD MODEL CLASSIC PIZZA MODEL

Selecting the cooking mode

IMPORTANT

• Do not leave the door open for a long time during cooking.

BROIL

• The door must be kept closed during the

1. Position the grill or grills on an appropriate level.

2. In case of double oven, select the required oven by means
of the

UPPER OVEN

LOWER OVEN

or

keys.

3. The cooking modes are split into groups as shown below.
Within these groups select the appropriate cooking mode
according to the type of food to be cooked and press the

START

key.

BAKE

functions.

CONVECTION

PIZZA PIZZA

KEEP WARM

4. The display screen shows the preview of the selected
mode. On this display page, it is still possible to change
the cooking mode of the selected group by using the
keys.

5. If the proposed temperature is correct, confirm with the

START

key to start cooking, otherwise, if the

START

key is not
pressed within 10 seconds, the oven switches to automatic
mode and the cooking mode icon becomes animated.

CONVECTION

RECIPES

KEEP WARM

Changing the cooking mode

1. During untimed cooking, a cooking pause can be set by
pressing the
cooking operation remain stored and can be reactivated
by pressing the same key again.

2. To change the cooking mode while the oven is working,
press the
point, another cooking mode can be selected from among
those available in the group by means of the arrows .

PAUSE

PAUSE

key and then the

key. All the settings of the suspended

BACK-HOME

key. At this

16

3. To start a cooking mode belonging to another group, the
cooking operation under way will have to be interrupted
and the required group will have to be selected from the
main display page.

Changing temperature

12 - Starting your Oven

EN

IMPORTANT

BROIL

• The
can be set because this works at fixed cycles according to
the set level from L1 to L5.

• The maximum temperature of the
according to the set level.

• In all the cooking modes where the temperature is fixed,
this is not shown on the screen.

• At the end of a function, the display screen shows the
residual compartment heat temperature from the standby
page.

function operates at levels. No temperature

BROIL

function is limited

Cooking mode table

COOKING MODE ICON

DEFROST

DEHYDRATE

FAS T

PREHEAT

PROBE

MEAT

1. From the cooking mode preview display page, the
temperature can be changed by means of the numerical
keypad or the arrows
means of the

2. Once cooking has started, the temperature can in any case
be changed, at any time, by means of the arrows

Min. Preset Max.

120°F (50°C) 140°F ( 60°C) 160°F ( 70°C)

80°F (30°C) 100°F ( 40°C) 120°F ( 50°C)

START

, subsequently confirming by

key.

.

TEMPERATURE

WARM

WARM PLUS

BAKE

ROAST

TRUE CONVECTION

PIZZA

CONVECTION ROAST

CONVECTION GRILL

CONVECTION BAKE

CONVECTION BROIL

BROIL L1
BROIL L2 450°F (230°C)
BROIL L3 490°F (255°C)
BROIL L4 520°F (270°C)
BROIL L5 550°F (290°C)

130°F (55°C) 170°F ( 75°C) 210°F (100°C)

130°F (55°C) 170°F ( 75°C) 210°F (100°C)

170°F (75°C) 350°F (175°C) 550°F (290°C)

170°F (75°C) 350°F (175°C) 550°F (290°C)

170°F (75°C) 325°F (165°C) 550°F (290°C)

170°F (75°C) 325°F (165°C) 550°F (290°C)

170°F (75°C) 325°F (165°C) 550°F (290°C)

170°F (75°C) 325°F (165°C) 550°F (290°C)

170°F (75°C) 450°F (230°C) 550°F (290°C)

170°F (75°C) 450°F (230°C) 550°F (290°C)

400°F (205°C)

CLASSIC PIZZA (if present)

SABBATH (if present)

SELF CLEAN

590°F (310°C)

120°F (50°C) 140°F (60°C) 550°F (290°C)

860°F (460°C)

17

EN

12 - Starting your Oven

Pre-heating phase

While the oven is in pre-heating phase, the instantaneous
temperature is displayed underneath the cooking mode icon.

Just as soon as the set temperature is reached, an acoustic
signal is heard and the instantaneous temperature indication
disappears.

Fast Preheat

FAST PREHEAT

The
temperature quicker compared to standard preheating. The
function can be enabled for all the cooking modes in the
(except the Sabbath),

To select

FAST PREHEAT

1. Select the cooking mode as previously indicated and press

START

the

key to display the cooking mode preview display

page.

2. Press the

FAST PREHEAT

The symbol

page.

function permits reaching the desired

BAKE

CONVEC T

and

PIZZA

groups.

:

key.

appears in the lower part of the display

3. Press the

START

key again to run the function.

The display page shows the icon of the active functions

until the set temperature has been reached. Afterwards, the
function switches to automatic in the selected cooking mode.

Using Oven Lights

A single light key activates the lights in either oven. In case of
double oven touch
desired cavity.

• Touch

LIGHT

UPPER OVEN

to turn lights on or off .

• Oven lights turn on automatically when the door is opened.

• When an oven is in use, oven lights turn on automatically
when a mode is started.

• Oven lights will turn off automatically when the oven mode
is cancelled.

NOTE: The lights do not operate in the Self-Clean mode.

NOTE: Once switched on, the lights go off automatically after

3 minutes. To switch them back on, press the key or
open the door.

LOWER OVEN

or

to select the

18

NOTE: If

the lights ON, lights in both the upper and lower oven
will turn OFF simultaneously .

LIGHT

key is touched when both ovens are off with

13 - Time Oven Mode Operation

EN

• In double oven models, both ovens can be set independently
to operate a timed mode.

• Be sure that the time-of-day clock is displaying the correct
time.

• The timed mode turns off the oven at the end of the cook
time.

CAUTION

Never leave food in the oven for more than one hour before
and after cooking. This could deteriorate the properties of
the food itself.

NOTE

• The time functions cannot be used if the meat probe is on.

• The maximum cooking time that can be set is 12 h.

Cooking Time

Use the “Cook Time” function to operate the oven for a
determinate period of time. The oven starts immediately and
switches off automatically once the time has expired.

To Set a Timed Mode

1. Select the cooking mode and temperature.

5 After cooking, the oven switches off and an acoustic signal

warns that cooking has terminated.

To change the cooking time when the oven is already operating,
simply press the
time before pressing the

COOK TIME

START

key and enter the new cooking

key again.

Stop Time

Use the “Stop Time” function to delay the start of timed
cooking. Enter the cooking stop time and the oven will
automatically calculate the start time. The oven switches on
and off automatically.

To Delay the Start of a Timed Mode

1 First of all set the required timed cooking as indicated in the

“COOK TIME” paragraph.

2 Press the

STOP TIME

3 Set the cooking stop time by means of the numerical keypad

or the arrows

4 After pressing the

and the postponed cooking details are shown on the screen.

• Cooking mode

• Temperature

• Cooking stop time

• Cooking start time

key to set the stop time.

and confirm by means of the

START

key, the function positions in standby

START

key.

2. There are two ways to set the function.
a) Press the
b) Press the

COOK TIME

STOP TIME

key to set cook time.

key to set stop time.

3. After selecting one of the two above options, set the time by
means of the alphanumeric keypad or the arrows
confirm with the

4. After pressing the

START

START

key.

key, cooking starts and the time

and

cooking information is shown on the display page.

• Cooking mode

• Temperature

• Cooking time

• End of cooking time

• After cooking, the oven switches off and an acoustic signal
warns that cooking has terminated.

To change the cooking time or the stop time when the oven is
already operating, simply press the

COOK TIME

key and enter the new cooking time and press the

or

STOP TIME

START

key

again.

19

EN

14 - Setting the Meat Probe

When roasts, steaks or poultry are being cooked, this is the
best way to tell when the food is correctly cooked.

This oven is optionally provided with the meat probe feature to
sense the temperature inside meat and stop cooking as soon
as the set value is reached. In a double oven it’s available only
in the upper cavity.

When the probe is used, the oven automatically checks the
cooking time.

WARNING

• To avoid burns, use a kitchen glove to fit and remove the
meat probe when the oven is hot.

• Always remove the probe using the grip. If it is removed
by pulling the cable, it could suffer damage.

• Make sure the food is completely de-frozen when the
probe is fitted. Otherwise it could suffer damage.

1. Set the required probe temperature by means of the numerical
keypad or by means of the arrows and confirm with the

START

key.

NOTE

• The meat probe is not enabled for the functions in the
“Dehydrate, Warm, Sabbath, and Self Clean” groups
(meat probe function not available also for Recipes). If it
is fitted during one of these functions, a probe removal
message appears on the screen.

• If the meat probe is accidentally removed during operation,
a warning message appears on the screen.

• The temperature of the probe can be set between 104°F
and 212°F (40°C - 100°C).

• The oven stores the last temperature set by the user.

Insert the tip of the probe in the central and thickest part of the
meat.
Make sure the probe is not in contact with the fat, bone, oven
parts or dishes.

The meat probe is automatically recognised when it is inserted
and the icon

When a cooking mode is started with the probe inserted, the
display page for setting the function appears automatically.

appears on the screen.

2. After pressing the
cooking details appear on the screen.

• Cooking mode

• Oven temperature

• Set probe temperature

• Instantaneous probe temperature

Once the set probe temperature is reached, the oven switches
off and an acoustic signal warns that cooking has terminated.

NOTE: After cooking has started, the oven temperature can

in any case be changed at any time by means of the
arrows

To change the probe temperature, press the
and then the
key again.

START

.

BACK/HO ME

key, cooking starts and all probe

START/PAUSE

key and finally, the

START/PAUSE

key

20

15 - Understanding the Various Oven Modes

EN

Roast Tips and Techniques

Roasting is cooking with heated air. Both upper and lower
elements in the oven are used to heat the air but no fan is used
to circulate the heat.
Follow the recipe or convenience food directions for baking
temperature, time and rack position. Baking time will vary with
the temperature of ingredients and the size, shape and finish
of the baking utensil.

General Guidelines

• For best results, bake food on a single rack with at least 1”

- 1 ½” (2,5 - 3cm) space between utensils and oven walls.

• Use one rack when selecting the bake mode.

• Check for doneness at the minimum time.

• Use metal bake ware (with or without a non stick finish),
heatproof glass, glass-ceramic, pottery or other utensils
suitable for the oven.

• When using heatproof glass, reduce temperature by 25°F
(15°C) from recommended temperature.

• Use baking sheets with or without sides or jelly roll pans.

• Dark metal pans or nonstick coatings will cook faster with
more browning. Insulated bake ware will slightly lengthen
the cooking time for most foods.

• Do not use aluminum foil or disposable aluminum trays to line
any part of the oven. Foil is an excellent heat insulator and
heat will be trapped beneath it. This will alter the cooking
performance and can damage the finish of the oven.

• Avoid using the opened door as a shelf to place pans.

• Tips for Solving Baking Problems are found on Page 36.

True Convection Tips and Techniques

Reduce recipe baking temperatures by 25°F (15°C).

• For best results, foods should be cooked uncovered, in low­sided pans to take advantage of the forced air circulation.
Use shiny aluminum pans for best results unless otherwise
specified.

• Heatproof glass or ceramic can be used. Reduce temperature
by another 25°F (15°C) when using heatproof glass dishes
for a total reduction of 50°F (30°C).

• Dark metal pans may be used. Note that food may brown
faster when using dark metal bake ware.

• The number of racks used is determined by the height of the
food to be cooked.

• Baked items, for the most part, cook extremely well in
convection. Don’t try to convert recipes such as custards,
quiches, pumpkin pie , or cheesecakes, which do not benefit
from the convection-heating process. Use the regular Bake
mode for these foods.

• Multiple rack cooking for oven meals is done on rack
positions 1, 2, 3 , 4 and 5. All five racks can be used for
cookies, biscuits and appetizers.

- 2 Rack baking: Use positions 1 and 3.

- 3 rack baking: Use positions 2, 3 and 4 or 1, 3 and 5.

- When baking four cake layers at the same time, stagger pans
so that one pan is not directly above another. For best results,
place cakes on front of upper rack and back of lower rack
(See graphic at right). Allow 1” - 1 ½” (2,5 - 3cm).air space
around pans.

• Converting your own recipe can be easy. Choose a recipe
that will work well in convection.

• Reduce the temperature and cooking time if necessary. It
may take some trial and error to achieve a perfect result.
Keep track of your technique for the next time you want to
prepare the recipe using convection.

• Tips for Solving Baking Problems are found on Page 36.

Foods recommended for Convection Bake mode:

Appetizers Biscuits Coffee Cakes
Cookies (2 to 4 racks) Yeast Breads
Cream Puffs
Popovers
Casseroles and One-Dish Entreés
Oven Meals (rack positions 1, 2, 3)
Air Leavened Foods (Soufflés, Meringue, Meringue-

Topped Desserts, Angel Food Cakes, Chiffon Cakes)

21

EN

15 - Understanding the Various Oven Modes

Convection Roast Tips and Techniques

RACK POSITION

6

5

4

3

2

1

MULTIPLE RACK PAN PLACEMENT

Rack 3

• Do not preheat for Convection Roast.

• Roast in a low-sided, uncovered pan.

• When roasting whole chickens or turkey, tuck wings behind
back and loosely tie legs with kitchen string.

• Use the 2-piece broil pan for roasting uncovered.

• Use the probe or a meat thermometer to determine the
internal doneness on “END” temperature.

• Double-check the internal temperature of meat or poultry by
inserting meat thermometer into another position.

• Large birds may also need to be covered with foil (and pan
roasted) during a portion of the roasting time to prevent over­browning.

Quick and easy recipe tips

Converting from standard BAKE to CONVECTION
ROAST:

• Temperature does not have to be lowered.

• Roasts, large cuts of meat and poultry generally take 10-

20% less cooking time. Check doneness early.

• Casseroles or pot roasts that are baked covered in

CONVECTION ROAST will cook in about the same
amount of time.

Rack 1

Quick and easy recipe tips

Converting from standard

• Reduce the temperature by 25°F (15°C).

• Use the same baking time as Bake mode if under 10 to
15 minutes.

• Foods with a baking time of less than 30 minutes should
be checked for doneness 5 minutes earlier than in
standard bake recipes.

• If food is baked for more than 40 to 45 minutes, bake
time should be reduced by 25%.

to CONVECTION BAKE:

BAKE

• The minimum safe temperature for stuffing in poultry is 165ºF
(75ºC).

• After removing the item from the oven, cover loosely with foil
for 10 to 15 minutes before carving if necessary to increase
the final foodstuff temperature by 5° to 10°F (3° to 6° C).

Cooking times are indicative and also depend on the thickness
and the starting temperature of the meat before cooking.

Convection Broil Tips and Techniques

• Place rack in the required position needed before turning
on the oven.

• Use Convection Broil mode with the oven door closed.

• Do not preheat oven.

• Use the 2-piece broil pan.

• Turn meats once halfway through the cooking time (see
convection broil chart).

Broiling and convection broiling times are approximate and
may vary slightly.
Cooking times are indicative and also depend on the thickness
and the starting temperature of the meat before cooking.

22

15 - Understanding the Various Oven Modes

Broil Tips and Techniques

• Place rack in the required position needed before turning on the oven.

• Use Broil mode with the oven door closed.

• Preheat oven for 5 minutes before use.

• Use the 2-piece broil pan.

• Turn meats once halfway through the cooking time (see convection broil chart).

Broiling and convection broiling times are approximate and may vary slightly.
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.

Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)
140°F (60°C)

145°F (63°C)

160 °F (71 °C)

165°F (74°C)

Ham, precooked (to Reheat)
Fresh beef, Veal, Lamb (medium rare) Leftovers & Casseroles
Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb)
Fresh beef, Veal, Lamb (medium) Poultry breast
Fresh Pork (medium) Fresh Pork (well done)
Fresh Ham (raw)
Egg Dishes Poultry (thighs and wings)
Ground Meat & Meat mixtures (Turkey, Chicken) Duck and Goose

165°F (74°C)

170°F (77°C)

180°F (82°C)

Stuffing (cooked alone or in bird)

Fresh beef, Veal, Lamb (well done)

Chicken and Turkey (Whole)

EN

Note: Eggs (alone, not used in a recipe) – cook until yolk & white are firm

23

EN

15 - Understanding the Various Oven Modes

Dehydrate Tips and Techniques

• Dehydrating can be done using the Dehydrate mode. A lower temperature is used and the circulating heated air slowly removes
the moisture for food preservation.

• The Dehydrate mode temperature is pre-programmed at 140ºF (60ºC).

• The Dehydrate mode temperatures available are 120ºF (50ºC) to 160ºF (70ºC).

• Multiple racks can be used simultaneously.

• Some foods require as much as 14-15 hours of time to fully dehydrate.

• Consult a food preservation book for specific times and the handling of various foods.

• This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.

• Drying screens can be purchased at specialty kitchen shops.

• By using paper towels, some food moisture can be absorbed before dehydrating begins (such as with sliced tomatoes or sliced
peaches).

Dehydrate Chart

FOOD PREPARATION APPROXIMATE

DRYING TIME* (hrs)

FRUIT

Apples

Dipped in ¼ cup lemon juice and
2 cups water, ¼ slices

11 - 15 Slightly pliable

TEST FOR DONENESS

Bananas

Cherries

Oranges Peels and slices

Pineapple rings

Strawberries

VEGETABLE

Peppers

Mushrooms

Dipped in ¼ cup lemon juice and
2 cups water, ¼ slices

Wash and towel dry.
For fresh cherries, remove pits

¼ slices of orange;
orange part of skin thinly peeled
from oranges

Towel dried

Wash and towel dry.
Sliced ½” thick,
skin (outside) down on rack

Wash and towel dry.
Remove membrane of pepper,
coarsely chopped about 1” pieces

Wash and towel dry.
Cut of stem end.
Cut into 1/8” slices

Peels:

Slices:

Canned:
Fresh:

11 - 15 Slightly pliable

10 - 15 Pliable, leathery, chewy

212--4

98--13

12 - 17 Dry, brittle

16 - 20

7 - 12 Tough and leathery, dry

Orange peel: dry and brittle

16

Orange slices: skins are dry
and brittle, fruit is slightly moist

Soft and pliable

12

Leathery with no moisture
inside

24

Tomatoes

HERBS
Oregano, sage parsley and

thyme, and fennel

Basil

Wash and towel dry.
Cut this slices, 1/8” thick, dry well

Rinse and dry with paper towel

Use basil leaves 3 to 4 inches
from top. Spray with water,
shake off moisture and pat dry

Dry at 120°F
(60°C)

Dry at 120°F
(60°C)

16 - 23 Dry, brick red color

3 - 5 Crisp and brittle

3 - 5 Crisp and brittle

16 - Recipes

The Recipe function of your oven gives you the chance to cook food without having to set the oven manually every time. By selecting
a recipe; the cooking mode, the temperature and the time are automatically set according to the recipe selected from the menu.

Recipe List Type of Food Food condition Recipes List Information displayed

FRESH

BAKING / PASTA

FROZEN

WHOLE

MEAT

IN PIECES

TYPE OF ACCESSORY

EN

WHOLE

PRESET
OR
SAVED

IN PIECES

WHOLE

IN PIECES

-

-

-

-

Selecting a recipe:

START

RECIPES

key.

key.

START

key.

START

and

key.

1. Switch the oven on and press the

2. Using the arrows

select the list between “PRESET” or

“SAVED” and confirm by means of the

3. Choose the type of food to be cooked using the arrows
and the arrows and confirm by means of the

4. Using the arrows

choose between “FRESH” or
“FROZEN” or in other cases between “WHOLE” or “IN
PIECES” and confirm with the

5. Select the required recipe by means of the arrows
confirm using the

START

key.

6. When the recipe is selected, the following display page
appears on the screen:

RACK POSITION (LEVEL)

POULTRY

FOOD WEIGHT

COOKING TIME

FISH

PREHEAT REQUIRED

(YES/NO)

TEMPERATURE

VEGETABLES

DESSERTS

7. To start the recipe, confirm with the

START

key.

During a recipe, a number of acoustic and visual messages
will ask you to perform the following operations. Simply follow
the instructions on the screen.

8. Upon termination, the oven switches off and an acoustic and
visual signal warns that the recipe has terminated.

EXAMPLE

25

EN

16 - Recipes

Saving a personalized recipe:

Once a recipe has been selected, the “Time” and “Weight”
setting can be changed and the recipe can be saved among
the “SAVED” ones.

1. Once a recipe has been selected, press the key

key.

START

key.

confirm by means of the

2. To change the weight, enter the desired weight by means
of the arrows
means of the

or the numerical keypad and confirm by

START

and

NOTE

If the time and weight values are changed and not saved
straight away, at the end of the recipe, a message appears
which asks whether you want to save it.

5. To start the recipe press the

Deleting a saved recipe:

1. To delete a recipe from the list of saved recipes, select
the recipe following steps 1 through 5 under “Selecting a
recipe:” on the previous page.

2. With the recipe you wish to delete highlighted in BOLD.
Press the key
(as seen below) and confirm with the

. Using the or keys highlight NO or YES

START

key.

START

key.

3. The display switches automatically to the cooking time. To
change this time, use the arrows or the numerical
keypad and confirm again by means of the

4. At this point, the recipe can be saved in the list of “SAVED”
recipes by selecting “SAVE” and confirming by means of the

START

key.

START

key.

26

17 - Classic Pizza (On Some Models)

EN

CLASSIC PIZZA

The

was specifically designed so you can bake perfect

For perfect results, press the

CLASSIC PIZZA

key to access this special recipe. After you make your settings, Classic Pizza recipes will

PIZZA

in just a few minutes.

do the rest, reaching about 590°F (310°C) by turning on the heating elements at 100% of their capacity.
At this temperature, you are guaranteed to have a crispy base and proper cooking of the toppings of your pizza, like at the pizzeria.
The secret to a good pizza is in the simplicity of a well-leavened dough, prepared and cooked well: use a small quantity of good
quality toppings.

Recipe List Type of Food Food condition Cooking Time proposed Information displayed

TYPE OF ACCESSORY

LEVEL POSITION

COOKING TIME

PREHEAT REQUIRED

(YES/NO)

PRESET
OR
PERSONAL

PIZZA SINGLE THIN

PIZZA SINGLE THICK

PIZZA DOUBLE THIN

PIZZA DOUBLE THICK

COOKING TIME

PROPOSED

Pizza Weight Leavened Dough Diameter
THIN

THICK

180 gr 30 cm
260 gr 30 cm

Selecting an already-set “CLASSIC PIZZA” recipe:

1. Switch on the oven and press the

2. By means of the arrows

select the list between “PRESET”

or “PERSONAL” and confirm with the

CLASSIC PIZZA

START

key.

key.

3. Choose the type of pizza to be cooked by means of the
arrows

and confirm with the

START

key.

4. After the recipe has been selected, the following display
page appears:

5. Once confirmed with the
when finished, it beeps and the display will tell that it’s the
right moment to put in the pizzas. Baking automatically starts
when you close the door and, from now to the end, there
are no other settings or anything to turn on; you must simply
follow the instructions on the display.

START

key, the oven preheats and,

Once a recipe has been selected the “Time” setting can be
changed (from 01:00 min/sec to 59:59 min/sec) and the
recipe can be saved among the “PERSONAL” recipes of the
special Classic Pizza function. If so required, the saved recipe
can also be cancelled.

If the time is changed and not immediately saved, at the end of
the recipe, a message appears to ask whether you want to save
it.

(FOR MORE DETAILS ON HOW TO PERFORM THESE STEPS,
REFER TO THE INSTRUCTIONS IN THE RECIPE PARAGRAPH)

NOTE

After the first pizza, you can immediately continue baking
other pizzas without having to preheat.
If, on request,
if OFF is pressed the recipe terminates.

START

is selected, the recipe is repeated, while

27

EN

17 - Classic Pizza (On Some Models)

Tips For A Good Pizza:

• Given the high temperatures and short baking time, we recommend that you insert and remove the pizzas quickly so that the doo
is open for as short a time as possible and the temperature doesn’t drop.

• Once the beep and display indicate that baking is finished, immediately remove the pizza, since the cooking times are very short
and even a few seconds can have a significant effect.

• The baking time can be changed based on the type of dough and pizza; changes should be made with the +/- keys before
pressing the start key. At the end of the recipe, you will be asked if you want to save it in your personal recipes.

PIZZA GRILL OVEN STONE (IF PRESENT)

Insert before the preheating the oven

r

28