Caple CR13400 - Manual (Page 31)

31
Operating principles
Heating and cooking in the CONVEN-
TIONAL oven are obtained in the follow-
ing ways:
a. by normal convection
The heat is produced by the upper and
lower heating elements.
b. by radiation
The heat is radiated by the infra red
grill element (
use with the oven door
closed. ).
Function selector knob
(fig. 8.2)
Rotate the knob clockwise to set the
oven for one of the following functions.
Traditional convection
cooking
The upper and lower heating elements are
switched on. The heat is diffused by nat-
ural convection and the temperature must
be regulated between 50° C and MAX
position with the thermostat knob.
It is necessary to preheat the oven before
introducing the foods to be cooked.
Recommended for:
For foods which require the same
cooking temperature both internally and
externally, i. e. roasts, spare ribs,
meringue, etc.
Lower heating
element
In this position only the lower element
is switched on. Heat is distributed by
natural convection. The thermostat can
be set between 50 and 150°C; higher
temperatures are not available.
Recommended for:
This mode is particularly suitable to
complete cooking of dishes that require
higher temperature at the bottom.
Upper heating
element
In this position only the upper element
is switched on. Heat is distributed by
natural convection. The thermostat can
be set between 50 and 150°C; higher
temperatures are not available.
Recommended for:
This mode is particularly suitable to
complete cooking of dishes that require
higher temperature at the top.
Thermostat knob
(Fig. 8.1)
This only sets the cooking temperature
and does not switch the oven on.
Rotate clockwise until the required tem-
perature is reached (from 50°C to MAX).
Oven light
The oven is equipped with a light that
illuminates the oven to enable visually
controlling the food that is cooking.
This light is controlled by the selector
knob (fig. 8.2)
It remains on in all the cooking modes.