Verona VEBIEM3024NSS Manuel utilisateur

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Taper
Manuel utilisateur

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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
EN
2
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.
EN
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.
EN
4
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
EN
5
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.
EN
6
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
EN
7
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
EN
8
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.
EN
9
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.
EN
10
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)
--
EN
11
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.
EN
12
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.
EN
13
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.
EN
14
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
1
325 (165)
325 (165)
325 (165)
16-20
37-43
25-35
Pie
2 crust, fresh, 9”
2 crust, frozen fruit, 9”
2
2
350-400 (175-205)
350 (175)
35-45
68-78
Cookies
Sugar
Chocolate Chip
Brownies
2
2
2
325-350 (165-175)
325-350 (165-175)
325 (165)
8-12
10-15
25-30
Breads
Yeast bread loaf, 9x5
Yeast rolls
Biscuits
Muffins
2
2
2
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
1 and 3
375-425 (190-220)
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
1
350 (175)
350 (175)
350 (175)
19-22
40-45
35-39
Pie
2 crust, fresh, 9”
2 crust, frozen fruit, 9”
2
2
375-400 (190-205)
375 (190)
45-50
68-78
Cookies
Sugar
Chocolate Chip
Brownies
2
2
2
350-375 (175-190)
350-375 (175-190)
350 (175)
8-10
8-13
29-36
Breads
Yeast bread loaf, 9x5
Yeast rolls
Biscuits
Muffins
2
2
2
2
375 (190)
375-400 (190-205)
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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Verona VEBIEM3024NSS Manuel utilisateur

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Taper
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