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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 regulated between 50°C and the maximum position with the ther-
mostat knob.
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.
DEFROST
With the thermostat knob on “0” only the oven fan is on.
The food is thawed by ventilation without heating.
Recommended for:
Quick thawing of frozen foods; one kg requires approximately 1 hour.
Thawing times vary according to the quantity and type of food to be thawed.
VENTILATED GRILL COOKING
The infra-red grill and the fan are on. The heat is mainly diffused by radiation and the fan then
distributes it throughout the oven.
Use with the oven door closed and the thermostat knob must be regulated between 50°C
and 200°C maximum.
It is necessary to preheat the oven for about 5 minutes.
For correct use see chapter “GRILLING AND AU GRATIN”.
Always grill with the oven door closed.
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the juices in, i. e. veal
steak, steak, hamburger, etc.
GRILLING
The infra-red heating element is switched on.
The heat is diffused by radiation.
Use with the oven door closed and the thermostat knob to position 225 °C for max 15
minutes, then to position 175 °C.
For correct use see chapter “USE OF THE GRILL”.
Always grill with the oven door closed.
Recommended for:
Intense grilling, browning, cooking au gratin and toasting etc.