FRAMTID OV3 |
PRODUCT DESCRIPTION SHEET |
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1. |
Control panel |
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1.1. Function selector knob |
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1.2. Cooking time selector |
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1.3. Thermostat knob |
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1.4. Red thermostat led |
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2. |
Cooling fan (not visible) |
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Top |
3. |
Grill heating element |
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4. |
Rear oven lamp |
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shelf |
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5. |
Circular heating element (not visible) |
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Bottom |
6. |
Fan |
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7. |
Oven door |
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shelf |
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ACCESSORIES
1 Wire Shelf: |
1 Baking tray: |
1 Grill pan set: |
SWITCHING ON THE OVEN
Turn the selector knob to the required function. The oven light switches on.
Turn the thermostat knob clockwise to the required temperature. The red thermostat led lights up, switching off again when the oven reaches the selected temperature. At the end of cooking, turn the knobs to “0”.
COOKING TIME SELECTOR
This selector can be used to set a cooking time of between 1 and 120 minutes.
To set cooking time, after selecting the required cooking function, turn the knob right round in a clockwise direction and then turn it back in the opposite direction to the desired cooking duration. At the end of the set cooking time the oven switches off and the selector remains
positioned at “0”. To use the oven in manual mode, i.e. without setting a cooking time, make sure that the programme selector is turned to the symbol .
Important: When the selector is positioned at “0” the oven will not switch on. To switch the oven on, set the selector to the symbol 
or set a cooking time.
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Oven function chart |
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Function |
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Description of function |
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0 |
OVEN OFF |
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LAMP |
• To switch on the oven light. |
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• To grill steak, kebabs and sausages, to cook vegetables au gratin and to toast bread. |
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• Preheat the oven for 3 - 5 min. |
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GRILL |
• The oven door must be kept closed during the cooking cycle. |
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• When cooking meat, pour a little water into the drip tray (on the bottom level) to |
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reduce smoke and fat spatters. |
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• Ideally the meat should be turned during cooking. |
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DEFROSTING |
• Ideal for thawing frozen food at room temperature. |
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• The food should be placed in the oven in its wrapping to prevent it from drying out. |
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• To cook (without preheating) foods that require the same cooking temperature on |
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FAN/THERMOVENTILATED |
one or more levels (e.g.: fish, vegetables, sweets), without transferring odours from |
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one foodstuff to the other |
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Level |
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Temperature |
Cooking time |
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FOOD |
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Function |
(from the |
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(°C) |
min. |
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bottom) |
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Lamb/Veal/Beef/Pork |
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2 |
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190-210 |
90-110 |
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Chicken/Rabbit/Duck |
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2 |
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190-200 |
65-85 |
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Turkey/Goose |
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2 |
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190-200 |
140-180 |
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Fish |
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2 |
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180-200 |
50-60 |
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Stuffed peppers and tomatoes/roast |
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2 |
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180-200 |
50-60 |
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potatoes |
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Leavened cakes |
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2 |
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170-180 |
45-55 |
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Filled pies |
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2 |
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180-200 |
60-90 |
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Biscuits |
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2 |
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170-180 |
35-45 |
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Lasagna |
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2 |
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190-200 |
45-55 |
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Pizza/Bread |
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2 |
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200-225 |
40-50/15-18 |
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Whole chicken |
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2 |
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190-200 |
55-65 |
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Roast beef |
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2 |
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200-225 |
35-45 |
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Roasts |
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2 |
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190-210 |
60-70 |
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Fish (whole) |
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2 |
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180-200 |
40-50 |
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Toast |
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3/4 |
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250 |
1.5-2.5 |
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Cutlets/Sausages/Kebabs |
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3/4 |
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250 |
35-45 |
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Vegetables au gratin |
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3 |
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250 |
5-8 |
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1/2 chicken |
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3 |
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250 |
40-50 |
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Note: Cooking times and temperatures are based on using food quantities for about 4 servings.
5019 610 01049 |
OV A11 |
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