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VENTILATED GRILL COOKING
The infrared heating element and the fan switch on. The heat is mainly diffused by
radiation and the fan distributes it in the whole oven.
The temperature can be set between 50 and 250°C.
This function starts cooking with a pre-heating temperature set at 175°C. To vary the
temperature proceed as indicated in the "OVEN TEMPERATURE SELECTION AND
REGULATION" chapter.
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the juices in, i. e.
veal steak, steak, hamburger, etc.
For correct use see the “Fan grilling” 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.
This function starts cooking with a pre-heating temperature set at 210°C. To vary the tem-
perature proceed as indicated in the "OVEN TEMPERATURE SELECTION AND REGULA-
TION" 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 switch on. The heat is diffused by forced convection
and the temperature can be set between 50 and 250°C.
This function starts cooking with a pre-heating temperature set at 175°C. To vary the tem-
perature proceed as indicated in the "OVEN TEMPERATURE SELECTION AND REGULA-
TION" 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.