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17
Convection
Bake
The bottom and circle heating elements, as well as
the fan, will appear. This combination rapidly heats
the oven due to the large amounts of power used
by the appliance, which results in the production
of considerable heat coming prevalently from the
bottom.
The Convection Bake mode is ideal for foods requiring
high temperatures to cook, like pizzas and large
roasts. Only use one oven tray or rack at a time.
However,if more than one is used, these must be
turned halfway through the cooking process.
True
European
Convection
The rear heating element and the fan appear. Delicate
heat is distributed uniformly throughout the oven.
This mode is ideal for baking and cooking delicate
foods-especially cakes that need to rise-and for the
preparation of certain tartlets on 3 shelves at the
same time. Here are a few examples: cream pus,
sweet and savory biscuits, savory pus, Swiss rolls
and small portions of vegetables au gratin, etc.
Convection
Roast Mode
The top and bottom heating elements, as well as
the fan, will appear, guaranteeing constant heat
distributed uniformly throughout the oven.
This mode is especially recommended for cooking
prepacked food quickly (as pre-heating is not
necessary), such as for example: frozen or pre-cooked
food) as well as for a few “home-made”dishes.
The best results when cooking using the Convection
Roast mode are obtained if you use one pan only;
placed on the second rack from the bottom. See the
table entitled “Practical Cooking Advice”.
Pizza
The bottom heating element and the fan appear.
Suitable for pastries, cakes and non-dry sweets
in baking tins or moulds. Excellent results are also
obtained in cooking requiring above all heat from the
bottom.
You are advised to put the pan on a low level.
Low Broil
The top heating elements comes on. This mode can
be used to brown food at the end of cooking.
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