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Use
32
List of traditional cooking functions
Eco
This function is particularly useful for
cooking on a single rack with
reduced energy consumption.
Ideal for cooking meat, fish and
vegetables. It is not recommended
for food which needs to rise.
To save as much energy as possible
and to reduce the cooking time, put
the food in the oven without
preheating it.
When using the ECO function,
avoid opening the oven door
while cooking.
When using the ECO function,
cooking times (and preheating, if
any) are longer.
Top+bottom bake elements
As the heat comes from above and
below at the same time, this system
is particularly suitable for certain
types of food. Conventional
cooking, also known as static
cooking, is suitable for cooking just
one dish at a time. Perfect for all
types of roasts, bread, and cakes, it
is also particularly suitable for fatty
meats such as goose and duck.
Broiler
The heat coming from the broiler
element gives perfect broiling
results, especially for thin and
medium thickness meat, and in
combination with the rotisserie
(when present), it gives the food an
even browning at the end of the
cooking. Perfect for sausages, ribs
and bacon. This function allows you
to broil large quantities of food,
particularly meat, evenly.
Bottom bake element
The heat radiating only from the
bottom allows you to complete the
cooking/baking of foods that
require a higher base temperature,
without affecting their browning.
Perfect for cakes, pies, tarts and
pizzas.
Convection bake
The operation of the fan, combined
with traditional cooking, ensures
uniform cooking even with complex
recipes. Perfect for cookies and
cakes, even when simultaneously
cooked on several levels. (For multi-
level cooking, we recommend using
the 1
st
and 4
th
level slots).
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