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Instructions for the user
EN
22
9. COOKING WITH THE OVEN
ECO:
Using the grill and the lower heating element in combination is particularly
suitable for cooking on a single runner only, as it provides low energy
consumption.
STATIC:
As the heat comes from above and below at the same time, this system is
particularly suitable for certain types of food. Traditional cooking, also known as
static or thermal radiation cooking, is suitable for cooking just one dish at a time.
Perfect for all types of roasts, bread and cakes and in any case particularly
suitable for fatty meats such as goose and duck.
GRILL:
The heat coming from the grill element gives perfect grilling results, especially
for thin and medium thickness meat and, in combination with the rotisserie
(when present), it allows the food to be browned evenly at the end of cooking.
Perfect for sausages, ribs and bacon. This function enables large quantities of
food, particularly meat, to be grilled evenly.
SMALL GRILL:
Using only the heat released from the central element, this function enables
small portions of meat and fish to be grilled for making kebabs, toasted
sandwiches and all types of grilled vegetable side dishes.
FAN-ASSISTED GRILL:
The air produced by the fan softens the strong heat wave generated by the grill,
giving perfect grilling results even with very thick foods. Perfect for large cuts of
meat (e.g. shin of pork).
FAN-ASSISTED SMALL GRILL:
Through the combined action of the fan and the heat of the central element only,
this function is perfect for rapid cooking and cooking au gratin of small quantities
of food (particularly meats), by bringing together the dietary advantages of the
grill and the even cooking of the fan.
DEFROSTING:
Rapid defrosting is helped by switching on the fan and the top heating element
to ensure uniform distribution of low-temperature air inside the oven.