Filter
Top Products
42
VENTILATED GRILL COOKING
The infra-red ray grill and the fan are on.
The heat is mainly diffused by radiation and the fan then distributes it throughout the oven.
The temperature must be regulated between 50° and 200°C maximum with the ther-
mostat knob. It is necessary to preheat the oven for about 5 minutes.
Use with the oven door closed.
Note: It is recommended that you do not grill for longer than 30 minutes at
any one time.
Attention: the oven door becomes very hot during operation.
Keep children away.
For correct use see “GRILLING AND “AU GRATIN”.
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the juices in, i. e. veal
steak, steak, hamburger, etc.
CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements and the fan turn on.
The heat coming from the top and bottom is diffused by forced convection.
The temperature must be set between 50° and 250 °C.
Recommended for:
For foods of large volume and quantity which require the same internal and external
degree of cooking; for ie: rolled roasts, turkey, legs, cakes, etc.
THAWING AND WARMING UP
The upper element and the circular element connected in series, are switched on; also the
fan is on. The heat is diffused by forced convection with the most heat being produced by
the upper element.
The temperature must be set between 50° and 140 °C.
Recommended for:
To keep foods hot after cooking. To slowly heat already cooked foods.