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TRADITIONAL CONVECTION COOKING
The upper and lower heating elements switch on.
The heat is diffused by natural convection and the temperature must be set between
120-°F (50 °C) and 480 °F (250 °C). On selecting this function the electronic program-
mer starts cooking with a pre-heating temperature set at 350 °F (200 °C). To vary the
temperature see the “Setting the cooking” section.
Recommended for:
For foods which require the same cooking temperature both internally and externally,
i. e. roasts, spare ribs, etc.
VENTILATED COOKING WITH DOUBLE BROIL
The infrared element, the upper heating element and the fan switch on. The heat is
mainly diffused by radiation and the fan distributes it in the whole oven. The tempera-
ture can be set between 120 °F (50 °C) and 480 °F (250 °C).
On selecting this function the electronic program starts cooking with a pre-heating tem-
perature set at 480 °F (240 °C).
To vary the temperature see the “SETTING THE COOKING” section.
For correct use see the “VENTILATED BROILING” section.
Recommended for:
Meats which are to be cooked at a high temperature but which must remain tender.
Fish remains more tender; turn it once during cooking.
BROILING
The infrared heating element switches on.
The heat is diffused by radiation. The temperature can be set between 120 °F (50 °C)
and 480-°F (250 °C). On selecting this function the electronic program starts cooking
with a pre-heating temperature set at 480 °F (210 °C).
To vary the temperature see the “SETTING THE COOKING” section.
For correct use see the “BROILING” section.
Recommended for:
Intense broiling action for cooking with the broiler; browning, crisping, toasting, etc. For
correct use see the “BROILING” section.
VENTILATED BROILING
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 120 °F (50 °C) and 480-°F (250 °C). On selecting
this function the electronic program starts cooking with a pre-heating temperature set at
480 °F (220 °C). To vary the temperature see the “SETTING THE COOKING” section.
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 “VENTILATED BROILING” sec-
tion.
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