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Ventilated Grill Cooking
The infrared heating element and the fan are switched on.
The heat is mainly diffused by radiation and distributed by the fan throughout the oven.
Use with the oven door closed and the temperature between 50 and 200°C maximum.
The pre-heating temperature is set at 200°C. To change the temperature, follow the instructions in the
“SELECTING THE TEMPERATURE” chapter.
Recommended for:
For fast browning and sautéing , i. e. veal steak, steak, hamburger, etc.
For correct use see the “GRILLING AND AU GRATIN” chapter.
The external parts of the oven become hot during operation.
Keep children well out of reach.
Hot Air Cooking with Lower Heat
This mode combines the lower heating element, the circular heating element and the fan. The food is
cooked by forced air circulation with additional heat from the bottom of the oven. The temperature can
be set between 50 and 250°C.
The pre-heating temperature is set at 210°C. To change the temperature, follow the instructions in the
“SELECTING THE TEMPERATURE” chapter.
Recommended for:
This cooking mode is ideal for large joints of meat and large quantities of food that call for uniform
cooking inside and out, e.g. roasts, turkey, chicken, cakes, etc.
Hot Air Cooking
The circular heating element and the fan are switched on.
The heat is diffused by forced convection and the temperature can be set between 50 and 250°C.
The pre-heating temperature is set at 175°C. To change the temperature, follow the instructions in the
“SELECTING THE TEMPERATURE” chapter.
Recommended for:
For foods that must be well done on the outside and tender or rare on the inside, i. e. lasagna, lamb, roast
beef, whole fish, etc.