Verona VEBIEM3024NSS Manuel utilisateur

Use & Care Manual

Manuel d’utilisation et d’entretien

Manual de uso & Mantenimento

VEBIEM3024NSS

EN

1

TABLE OF CONTENTS PAGE

1 - General Appliance and Oven Safety

Precautions 2

2 - General Appliance and Oven Safety

Instructions 3

Safety for the Oven 3

Safety for the Cleaning Oven 3

3 - Features of your Oven 4

4 - General Oven Information 5

Before using your oven 5

5 - General Oven Tips 6

Default Settings 6

Oven Condensation and Temperature 6

Operational Suggestions 6

Utensils 6

Oven Racks 6

Oven Extendable Rack 7

6 - Electronic control 8

Control panel description 8

Programming time functions 9

Setting the time of day 9

Setting the minute minder 9

3 Tone Buzzer Setting 9

Temperature & Time Format 9

7 - Cooking with the Convection Oven 11

Advantages of Convection Cooking 11

8 - Oven Modes 12

9 - Cooking functions 13

10 - Quick Tips 14

Convection Cooking 14

Advantages of Convection Cooking 11

11 - Setting an oven function manually 15

Setting an automatic oven function 15

12 - Convection Bake Tips and Techniques 16

Convection Bake Chart 17

TABLE OF CONTENTS PAGE

13 - Bake Tips and Techniques 18

General Guidelines 18

Bake Chart 18

14 - Convection Broil Tips and Techniques 19

Convection Broil Chart 19

15 - Broil Tips and Techniques 20

Broil Chart 20

16 - Convection Roast Tips and Techniques 21

Convection Roast Chart 21

17 - Dehydrate Tips and Techniques 22

Dehydrate Chart 22

18 - Oven Care and Cleaning 23

Self-Cleaning the Oven 23

Preparing the Oven for Self-Cleaning 23

19 - Setting the Self-Cleaning Mode 24

Pyrolyse (Self-Clean) 24

20 - Sabbath Mode & Meat Probe Function 25

Sabbath Mode 25

Meat Probe Function 25

21 - General Oven Care 26

How to Use the Cleaning Chart 26

Cleaning Chart 26

22 - Oven Finishes / Cleaning Methods 27

23 - Do-it-Yourself Maintenance Oven Door

Removal 28

To Remove Door 28

To Replace Door 28

24 - Replacing an Oven Light 29

To Replace a Light Bulb 29

25 - Solving Baking Problems 30

26 - Solving Operational Problems 31

27 - Assistance or Service 32

Service Data Record 32

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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.

1 - General Appliance and Oven Safety Precautions

IMPORTANT INSTRUCTION

Please read all instructions before using this appliance.

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3

2 - General Appliance and Oven Safety Instructions

Safety for the Oven

• Tie long hair so that it doesn’t hang loose.

• 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.

• 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.

Safety for the Cleaning Oven

CAUTION

Do not leave food or cooking utensils, etc., in oven during

the Self-Cleaning Mode of operation.

• Confirm that the door locks and will not open once both

[CLEAN] commands have been activated and the “AUTO

LOCK SIMBOL” appears. If the door does not lock, turn

the Cook Mode dial to OFF and do not run Self-Cleaning.

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. (see page 26)

• 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

by-products 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.

IMPORTANT INSTRUCTION

Please read all instructions before using this appliance.

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3 - Features of your Oven

1

2

3

4

Cooling Vents

Halogen Light Broil Element

Control Panel

Halogen Light

Convection Fan

and Element

(not visible)

Door Gasket

Door lockBake Element

(not visible)

Model and

Serial Plate

Rack Levels

Oven Rack Back

Extendable Rack (IF PRESENT)

Pan Stop

Bottom Frame

Stop

Slide Arm

Handle

Oven Rack Front

Broiler pan Racks

Broiler Pan

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4 - General Oven Information

120 V / 240 V vs. 120 V / 208 V Connection

Most oven installations will have a 120 V / 240 V connection.

If your oven is installed with 120 V / 208 V, the preheat time

may be slightly longer than with 120 V / 240 V. The oven is

designed to assure the same clean time at 120 V / 208 V.

High Altitude Baking

When cooking at high altitude, recipes and cooking time will

vary from the standard.

Power Failure

After the power returns to the oven, the clock displays the time

12.00.

E Error Number Codes

If E codes are displayed when the electronic control detects a

problem in the oven or in the electronics.

Squeak Noise

You may hear a sound from the unit while using the oven due

to heat warping, but this is not a malfunction.

Flashing Symbols or Numbers

Signal an incomplete action that is in progress (locking the

door, preheat, etc.).

Beeps

Signal that the set temperature has been reached.

Beeps also signal the end of a function or an oven fault.

Convection Fan

The convection fan operates during any Convection Mode and

Dehydrate Mode.

Component Cooling Fan

Activates during any cooking or Self-Cleaning mode to cool

inner components and outer door surfaces.

This air is exhausted through the vent located above the

oven door. It continues to run until components have cooled

sufficiently. The cooling fan operates at double speed (or

RPM’s) in Self-Cleaning and whenever the internal components

temperature becomes high.

Using Oven Lights

• When the oven is in use, oven lights turn on automatically

when a mode is started. Oven lights will turn off automatically

when finish and the oven mode is cancelled.

• The lights do not operate in the Self-Cleaning Mode.

•

[LIGHT] Knob to activates the lights in oven.

Fahrenheit and Celsius

The temperature is preset in Fahrenheit, however it can be

changed to Celsius. (see page 9)

CAUTION

Before using your oven

• Remove all packing and foreign materials from the oven. 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 odours.

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5 - General Oven Tips

Default Settings

The Cooking Modes automatically select a suitable temperature.

These can be changed when a different one is needed.

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.

Operational Suggestions

• Use the Cooking Charts as a guide.

• Do not set pans or any weight 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 Broiler Pan

outside of the oven.

Oven Racks

• The oven has rack guides at six levels as shown in the

illustration on Page 4.

• 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 and secure

once they are in position.

Please refer to illustration on Page 4 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.

ATTENTION

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.

ATTENTION

Make sure you do not force it to avoid damage

to the enamel.

Front Back

To remove oven rack from the oven:

1. Pull rack forward

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5 - General Oven Tips

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

Oven Extendable Rack

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 4 if there is any question

as to which side is the front of the rack.

To remove Extendable Rack from the oven:

Lift of rack slightly and push it until the stop release

Raise back of rack until frame and stop clear rack guide

Pull rack down and out

To replace an Extendable Rack:

Grasp rack firmly on both sides. Place rack (including frame)

above desired rack guide

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

Pull both sections forward until stops activate. Rack should be

straight and flat, not crooked

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6 - Electronic control

Control panel description

The oven control panel is made with one display and two knobs.

• Time & Temperature display.

• Time & Temperature knob (Push & Shuttle).

• Mode (oven functions) knob.

The push & shuttle knob is mainly for clock or temperature setting and automatic time functions programming. Select the desired

item by pushing the knob.

OVEN CONTROL PANEL

TEMP & TIME

MODE

1 temperature display and time display functions

2 3 preheating bar Led

3 Heating Element

4

Setting Time 12hr AM / PM

or

Setting Time 24hr

Showed when the day time is displayed if 12h

is set.

5 Pot Showed when a cooking function is set..

6 Duration cooking function

7 Delayed cooking function

8 Minute minder function Showed when the timer is active.

9 Door Lock

Fixed when door lock is closed Blinking when

the lock cycle is running

10 Pyrolytic Cycle Showed when a Pyrolytic cycle is set.

11 Meat Probe function

Showed when a cooking with meat probe is

running

12 Meat Probe Showed when when the meat probe is inserted.

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6 - Electronic control

Programming time functions

At every power-up, the control shows the time of day blinking,

set at 12:00AM as the initial value, and the buzzer will sound

3 times. The time increases every minute. The only possible

action is the “Clock Regulation”, all other oven operations are

inhibited.

In general, turn the Temp/Time selector left or right in order to

edit the values and modify them by steps; hold the knob on the

left or right to fasten the decrease/increase operations.

Setting the time of day

The time of day is always displayed in the 12:00 AM/PM

hours as default. Hours and minutes are set separately. In order

to set the time of day, mode selector must be in OFF position,

the -/+ knob acts on the time of day by default.

• Turn the selector left/right, the hours flash.

• Modify the flashing hours value turning the selector left/

right.

• Push the Temp&Time selector to switch back and forth

between hours and minutes.

• Modify the flashing minutes turning left/right.

• After a few seconds the whole time of day value starts

flashing: wait until the new time of day is steady.

Push the knob to toggle between the time of day and the

minute minder and check the set values. The clock is selected

by default while the

symbol appears when the minute

minder is displayed.

Setting the minute minder

When the symbol is displayed, turn the knob left/right in

order to set the timer value.

The standard value is 30 minutes, it’s possible to modify it in

the range between 0 and 240 minutes.

This timer has no influence on the oven activities and can be

set also when the oven is off. The time of day is displayed with

priority in any case, the symbol shows the minute minder

is active.

When the time expires, the

symbol flashes and the buzzer

sounds a warning sequence to recall the user attention. Push

the knob to stop it.

The buzzer stops in any case after a time-out.

3 Tone Buzzer Setting

With the cooking selector in OFF position press the +/- knob

until the “ton…” is showed, rotate the same knob count

clockwise to set the desired tone from 1 to 3 and press to

confirm.

Temperature & Time Format

Temperature unit in °F and 12h AM/PM are preset.

When the oven mode selector is in off position, push the

shuttle&push selector (TEMP & TIME) in order to select another

available format.

Turn the knob to select a different desired format, and press the

knob again to confirm.

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6 - Electronic control

Temperature selector knob:

MINUS - = decrease

PLUS + = increase

PUSH = functions scroll

Cooking function selector

knob as EXAMPLE:

MODE

DISPLAY

ICON

MEAT

PROBE

MIN DEFAULT MAX

LIGHT -- -- -- -- --

DEFROST

-- -- -- --

BAKE

X

120°F

(50°C)

410°F

(210°C)

550°F

(290°C)

CONV. ROAST

X

120°F

(50°C)

375°F

(190°C)

550°F

(290°C)

CONV. BAKE

X

120°F

(50°C)

375°F

(190°C)

550°F

(290°C)

CONV. BROIL

X

120°F

(50°C)

445°F

(230°C)

550°F

(290°C)

BROIL

--

120°F

(50°C)

445°F

(230°C)

550°F

(290°C)

SELF CLEAN

--

860°F

(460°C)

--

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7 - Cooking with the Convection Oven

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. When using the Convection Roast mode, the

standard oven temperature does not need to be reduced.

Advantages of Convection Cooking

• 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.

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8 - 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.

In maximum setting time for heating, it is until 11 hours 59 minutes.

After the heating end, “End” is displaying it to a display:

• Time is united by + [INC] or - [DEC], and additional heating can be performed.

• Change of a function can be performed by Cooking Mode Dial.

CAVITY STYLES

Convection Bake

(MULTI CONV BAKE)

Convection Broil

(CONV BROIL)

Convection Roast

(CONV ROAST)

Set temperature:

from 120 °F (50 ˚C) to 550 ˚F (290 ˚C)

(preset position 375 ˚F (190 ˚C)

Convection Bake cooks with heat from

ring elements behind the back wall of the

oven. The heat is circulated throughout

the oven by the Convection Fan.

Set temperature:

from 120 °F (50

˚

C) to 550

˚

F (290

˚

C)

(preset position 445

˚

F (230

˚

C)

Convection Broil combines the intense

heat from the upper element with the

heat circulated by the Convection Fan.

Set temperature:

from 120 °F (50

˚

C) to 550

˚

F (290

˚

C)

(preset position 375

˚

F (190

˚

C)

Convection Roast uses the upper and

lower elements and Convection Fan.

Bake (BAKE)

Broil (BROIL)

Defrost (CONV)

Set temperature:

from 120

˚

F (50

˚

C) to 550

˚

F (290

˚

C)

(preset position 410

˚

F (210

˚

C)

Bake cooks with heated air. Both the

upper and lower elements cycle to

maintain the oven temperature.

Set temperature:

from 120

˚

F (50

˚

C) to 550

˚

F (290

˚

C)

(preset position 445

˚

F (230

˚

C)

Broiling uses intense heat radiated from

the upper element.

Defrost does not use any heating

element, but only the Convection Fan is

used to defrost foods.

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9 - Cooking functions

Each type of oven is provided for various cooking systems. A system can be selected by bringing the pointer of knob to the relating

symbol.

Icon Mode Description Used for…

All the cooking modes are OFF and the oven heating

elements are OFF.

---

The light is on only. ---

In this mode only the internal oven convection fan is

ON i.e. there is no oven heating

This mode is used to defrost deepfrozen food.

In this mode both upper (top) and lower (bottom)

oven heating elements are used to heat the oven air.

However, no fan is used to circulate the heat.

This is the traditional mode of cooking on one shelf.

Therefore only one rack can be used when selecting

the Bake mode. Ideal for Appetizers, Biscuits, Coffee

Cakes and Cookies.

The Convection Roast mode uses the upper (top)

oven heating element, the lower (bottom) heating

element and the convection fan inside the oven.

Ideal for the roasting of whole chickens or turkey

and pizza.It can also be used for baking-cooking

Appetizers, Biscuits, Coffee Cakes and Cookies on

one or more levels.

The Convection Bake mode uses the circular or third

heating element hidden behind the baffle at the back

wall of the oven. The heat is circulated throughout

the oven by the convection fan.

Consequently different foods can be cooked

simultaneously (maximum three levels) and is suitable

for preparing a complete dinner (small portions).

Mixing of flavours is avoided and an important

energy saving is obtained.

Suitable for preparing a complete dinner (small

portions). Mixing of flavours is avoided and an

important energy saving is obtained.

Ideal for steak, hamburgers, chicken quarters or

chicken breasts.

The Grill mode uses intense heat radiated from the

upper (top) heating element.

Ideal for preparing toast, browning and grilling.

The standard time is 1.30 h and can be changed. PYRO or self-cleaning mode. Here the oven is

automatically cleaned by burning-off cooking

residues at high temperature (about 460 °C) from

1h to 3h. During the self-cleaning cycle all fumes

produced are filtered and then expelled to ambient.

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10 - Quick Tips

Convection Cooking

About Convection Cooking

Standard cooking modes (Bake, Broil, etc.) use heat radiated

from one or more elements to cook food. Convection modes

use both heat from the elements and fans in the back of the

oven to continuously circulate the heated air throughout the

oven.

Advantages of Convection Cooking

• Even baking, browning and crisping.

• Juices and flavors are sealed in.

• Air-leavened foods such as cream puffs, soufflés, meringues

and breads are higher and lighter.

• Multiple rack cooking.

• No special bakeware required.

• Saves time and energy.

DO NOT use Convection Bake for meats. Use Convection Roast instead.

Mode Use this mode for For Best results Quick Cooking Tip

Convection Bake

• Large quantities of food on

multiple racks.

• Pastries, breads, snack, foods

and appetizers.

• Use low-sided, uncovered

pans.

• Center baking sheets side to

side on the oven rack.

• Reduce recipe temperature by

25 °F (15 °C).

• Check food for doneness early:

If recipe call for Check food

1-15 min. 3 min. early

16-30 min. 5 min. early

31 min.-1hr. 10 min. early

Convection Broil

• Thicker, tender, cuts of meat,

poultry and fish.

• DO NOT use this mode for

browning breads or casseroles.

• Meats should be at least 1”

thick.

• No conversion from standard

Broil is necessary.

• Refer to Convection Broil Chart

in this Manual for cooking

times.

Convection Roast

• Large, tender cuts of meat and

poultry such as roast or whole

chicken.

• DO NOT cover meat or use

cooking bags.

• Refer to Convection Roast

Chart in this Manual for

cooking times.

• DO NOT change recipe

temperature.

EN

15

11 - Setting an oven function manually

Turn the mode knob into the desired position, the clock

display shows On for a few seconds. The oven will work for a

maximum time (12hours). Depending on the oven model, the

number and type of available functions can be different.

If the clock display function is active the symbol appears (it

doesn’t appear in light position and defrost position).

Turn the Temp & Time selector and set the desired oven

temperature. The control offers a PRESET temperature per

every cooking mode or a full range between MIN and MAX

to be adjusted by hand. Check the value on the display after

having selected the temperature.

The temperature appears on the clock display when the Time &

Temp selector is pushed or when a new function has just been

selected.

As soon as the oven starts, the preheat led (indicated by the

bars) on the bottom of the clock display starts flashing and

becomes steadily on when the preheat ends with 5 beeps.

Turn the mode selector to ZERO (OFF) position to stop any

activity, the display will show OFF for a few seconds.

Setting an automatic oven function

After having selected a function as described before, the

control can be programmed in order to set timed cooking

activities. The time program remains active even if the function

is changed (exception: pyrolyse). The following possibilities

are available:

1 Timed cooking setting the cooking time (duration).

2 Timed cookitng setting the end of cooking time (stop time).

3 Delayed cooking setting duration and stop time.

Push the knob in order to toggle between cooking duration

(cook time) and end of cooking time (stop time): the words

“dur” or “End” are displayed respectively.

Turn the knob left/right to edit the duration or the stop time

when the proper word is displayed:

1. When the word dur is displayed, the control shows 30’ as

the standard cooking duration. Turn the knob left/right in

order to set the actually desired cooking time in a range

between 0 and 240 minutes. The display will flash dur and

its value alternatively for a few seconds then it will show the

time of day, the pot symbol will flashes to indicate that an

automatic cooking is running. The end of cooking time is

updated automatically.

2. When the word End is displayed, the control shows the

current time as the initial stop time. In order to set the actually

desired end of cooking time in a 4 hours range:

- Turn the knob left/right, the hours flash.

- Modify the flashing hours value turning the knob left/

right.

- Push the knob to switch back and forth between hours

and minutes or wait a few seconds until the minutes flash.

- Modify the flashing minutes value the knob left/right.

- Wait until the new End of Cooking time value stops

flashing.

The display will flash End and its value alternatively for

a few seconds then it will show the time of day, the pot

symbol

will flashes to indicate that a timed cooking is

active. The cooking duration is updated automatically.

3. Repeat the same operations of point 1 then push the knob

until End appears. the control shows the “current time +

cooking time” as the initial stop time. It’s not possible to

lower the end of cooking time below this value, in order to

set the actually desired end of cooking time in a 24 hours

range:

- Turn the knob left/right, the hours flash.

- Modify the flashing hours value turning the knob left/

right.

- Push the knob to switch back and forth between hours

and minutes or wait a few seconds until the minutes flash.

- Modify the flashing minutes value turning the knob left/

right.

- Wait until the new End of Cooking time value stops

flashing.

The display will flash End and its value alternatively for a

few seconds then it will show the time of day and flashing

the cooking icons to indicate that a delayed cooking has

been programmed. As soon as the delay time expires,

the oven starts and works for the programmed cooking

time. The pot symbol

will flashes.

At the end of any timed activity the control shuts down the

oven, the buzzer sounds a warning sequence (two short beeps

repeated every 3 seconds) to recall the user attention, for a

maximum time and makes the time related icons (

) flash on

the display. Push the knob to silent the buzzer and reset the

warning message.

Turn the mode selector to ZERO (OFF) position before reusing

the oven.

EN

16

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

• For best results, foods should be cooked uncovered, in low-

sided 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 benefit from convection cooking.

• 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 30.

Foods recommended for Convection Bake mode:

Appetizers, Biscuits, Coffee Cakes

Cookies (2 to 4 racks), Yeast Breads

Cream Puffs

Turnovers

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)

MULTIPLE RACK PAN PLACEMENT

Rack 3

Rack 1

Quick and easy recipe tips

Converting from standard BAKE to CONVECTION BAKE:

• 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%.

12 - Convection Bake Tips and Techniques

EN

17

Convection Bake Chart

• Reduce standard recipe temperature by 25 °F (15 °C) for Convection Bake.

• Temperatures have been reduced in this chart.

FOOD ITEM RACK POSITION TEMP. °F ( °C)

(PREHEATED OVEN)

TIME (Min.)

Cake

Cupcakes

Bundt Cake

Angel Food

2

1

325 (165)

16-20

37-43

25-35

Pie

2 crust, fresh, 9”

2 crust, frozen fruit, 9”

2

350-400 (175-205)

350 (175)

35-45

68-78

Cookies

Sugar

Chocolate Chip

Brownies

2

325-350 (165-175)

325 (165)

8-12

10-15

25-30

Breads

Yeast bread loaf, 9x5

Yeast rolls

Biscuits

Muffins

2

350 (175)

350-375 (175-190)

375 (190)

400 (205)

15-22

10-15

6-10

13-16

Pizza (Multiple rack cooking)

Frozen

Fresh

1 and 3

375-425 (190-220)

12-18

8-14

The TEMP. and TIME in the chart above are for the 240 V setting.

This chart is a guide. Follow recipe or package directions and adjust temperatures / time appropriately.

12 - Convection Bake Tips and Techniques

EN

18

13 - Bake Tips and Techniques

Baking 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” -

1-1/2” (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 and Roasting Problems are found

on Page 30.

Bake Chart

FOOD ITEM RACK POSITION TEMP. °F ( °C)

(PREHEATED OVEN)

TIME (Min.)

Cake

Cupcakes

Bundt Cake

Angel Food

2

1

350 (175)

19-22

40-45

35-39

Pie

2 crust, fresh, 9”

2 crust, frozen fruit, 9”

2

375-400 (190-205)

375 (190)

45-50

68-78

Cookies

Sugar

Chocolate Chip

Brownies

2

350-375 (175-190)

350 (175)

8-10

8-13

29-36

Breads

Yeast bread loaf, 9x5

Yeast rolls

Biscuits

Muffins

2

375 (190)

375-400 (190-205)

425 (220)

18-22

12-15

7-9

15-19

The TEMP. and TIME in the chart above are for the 240 V setting.

This chart is a guide. Follow recipe or package directions and adjust temperatures/time appropriately.

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