Forno Alta Qualita FFSGS6211-30S Guide D'installation page 26

Note: Condensation or fogging on the inside of the oven door glass is normal while preheating and it will usually
evaporate by the end of the preheating cycle
Oven Function
Natural Airflow Bake occurs when heat is transferred into the oven from the bake burners in the bottom of the oven
cavity. Heat is then circulated by natural airflow. This is a traditional bake setting.
Convection Bake (For some models have convection fan.)
Heat is transferred from the bake burners in the bottom of the oven cavity to the oven cavity itself.
The convection fan at the rear of the oven then circulates it. This convection process provides a more even heat
distribution throughout the oven cavity.
Using multiple racks is possible for large-batch baking. Convection cooking is faster, can be done at lower
temperatures and provides more even temperatures than regular cooking.
Convection Roast (For some models have convection fan.)
The convection fan circulates the heated air evenly over and around the food. Using the cover and broiler pan (not
provided), heated air will be circulated over the around the food being roasted. The heated air seals in juices
quickly for a moist and tender product, while at the same time creating a rich golden-brown exterior. When
convection roasting, it is important that you use the broiler pan for best convection roasting results. The pan is
used to catch grease spills and has a cover to prevent grease splatters.
Broiler Operation
Note: Door must be closed during broiling operation.
The broil burner is located at the top of the oven. This burner heats the metal screen until it glows. The glowing
screen produces heat, searing the outside of broiled foods and sealing in juices. Broiling is a method of cooking
tender cuts of meat directly under the broiler in the oven.
Oven broiling is done with the oven door closed. It is normal and even necessary to have some smoke to give the
food a broiled flavor
Setting Broil
Turn the oven control knob clockwise to select the Broil function. When broiling, heat radiates downward from the
oven broiler. The temperature of Broil feature is 500˚F (260˚C).
Used together, the broil pan and insert (not included) allow dripping grease to drain and be kept away from the high
heat of the oven broiler. DO NOT use the broil pan without the insert. DO NOT cover the broil pan insert with foil.
The exposed grease could catch fire. To set the oven to Broil:
1. Place the insert on the broiler pan. Then place the food on the pan insert.
2. Adjust the interior oven rack to the desired position and place the broiler pan on the rack. Be sure to center the
pan and position it directly under the broil burner. (If preheating is needed, put in the pan after the broil burner
reaches the temperature.)
3. Turn the control knob to Broil setting position.
The oven indicator will remain on until the control knob is turned to the OFF position or the temperature control
cycles off.
Position the rack at the correct level. The farther away the food is from the broiler, the more well done it will be
inside. Preheating the oven is not necessary. Push in and turn the knob to BROIL. Turn the food over at the
halfway point. Always pull the rack out to the "stop" position before turning or removing food.
Oven Cleaning Tips
1. After each use, and once the oven is cooled, clean splatters and spills immediately.
2. Do not allow foods with a high sugar or acid content to remain on the oven cavity surface.
3. Use an oven cleaner to clean the oven cavity.
Oven Steam Clean Function:
1. Remove all racks and oven accessories.
2. Scrape or wipe loose debris and grease from the oven bottom.
3. Pour 1 cup of tap water onto the oven bottom. Close oven door.
4. Use the oven bake function, turn the knob to the temperature 300˚F.
5. Wait about 5 minutes, then turn off the oven burner and let the steam full of the
oven to help to clean the cavity.