Bertazzoni X244GGVX User Manual

Page 17

Advertising
background image

17

- Electric ignition
First open the oven door, then turn the knob to the maximum temperature setting, ( position).Then press the
thermostat knob to start the gas flow and the ignition spark. Wait about 10 seconds after the burner has been completely
lit and then release the knob. Make sure that the burner remains on, otherwise repeat the operation.
The ignition device should not be used for more than 15 seconds. If after that period the burner still has not
been lit, do not use the device and open the door of the room or wait at least 60 seconds before trying to light
the oven again.
WARNING: when trying to light the oven, the door must always be open.
The gas oven operation is indicated by a blue light
Verify that aspect flame of the oven burner be completely blue and with an aspect as indicated in figure
NOTICE: when using the oven for the first time it should be operated for 15-30 minutes at a temperature of
about 500°F/260°C without cooking anything inside in order to eliminate any moisture and odours from the
internal insulation.
During normal oven use, after lighting the burner and setting the desired temperature, wait about 15 minutes before
putting in any food to preheat the oven.
The oven is equipped with 4 guides at different heights level which can be used to insert shelves or the tray. To keep the
oven as clean as possible it is recommended to cook meat on the tray or on the shelf that has been inserted inside the
tray. The table below lists the general cooking times and the position of the tray for different types of foods. Personal
experience will help to determine any variations in the values reported in the table. In any case, it is recommended to
follow the instructions of the specific recipe being used.

This type of oven is equipped with a fan. The fan convection creates forced-air circulation in the horizontal direction.
Thanks to this type of operation, the ventilated oven can be used for different types of cooking at the same time, without
changing the taste of each food. Hot-air circulation guarantees a uniform distribution of heat. Pre-heating the oven is not
necessary, but for very delicate pastries, it is recommended to heat the oven before inserting the trays.
The convection system partially changes the various notions about traditional cooking. Meat no longer needs to be
turned while it is cooking and the rotisserie is no longer needed to cook a roast on the spit. Just put the meat directly on
the shelf.








GAS OVEN COOKING TABLE

TEMP °F/ °C

HEIGHT

MINUTES

MEAT

PORK ROAST

430/220

4

60-70

BEEF ROAST (YOUNG STEER)

480/250

4

50-60

BEEF ROAST

465/240

4

60-70

VEAL ROAST

430/220

4

60-70

LAMB ROAST

430/220

4

45-55

ROAST BEEF

445/230

4

55-65

ROAST HARE

450/235

4

40-50

ROAST RABBIT

430/220

4

50-60

ROAST TURKEY

450/235

4

50-60

ROAST GOOSE

450/225

4

60-70

ROAST DUCK

450/235

4

45-60

ROAST CHICKEN

450/235

4

40-45

FISH

390-440/200-225 3

15-25

PASTRY

FRUIT PIE

390/200

3

35-40

TEA CAKE

375/190

3

50-55

BRIOCHES 345/175

3

25-30

SPONGE CAKE

450/235

3

20

RING CAKE

375/190

3

30-40

SWEET PUFF PASTRIES

430/220

3

20

RAISIN LOAF

430/220

3

15-20

STRUDEL 355/180

3

15-20

SAVOIA COOKIES

375/190

3

15

APPLE FRITTERS

430/220

3

20

SAZOIARDI SANDWICH

430/220

3

20-30

TOAST SANDWICH

480/250

4

5

BREAD 430/220

3

30

PIZZA 430/220

3

20



Advertising