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Use
33
EN
Convection broiler
The air that the fan produces softens
the set heat wave generated by the
broiler element, allowing for perfect
broiling, even of very thick foods.
Perfect for large cuts of meat (e.g.
shank of pork).
Convection bottom bake element
The combination of the fan with only
the bottom heating element allows
cooking to be completed more
rapidly. This system is
recommended for sterilizing or for
finishing off the cooking of food
already well-cooked on the
surface, but not inside, which
therefore needs a little more heat.
Perfect for any type of food.
Circular
The combination of the fan and the
circular element (incorporated in the
rear of the oven) allows you to cook
different foods on several levels, as
long as they require the same
temperature and cooking time. Air
circulation ensures instant and
uniform distribution of heat. It will be
possible, for instance, to cook fish,
vegetables and cookies
simultaneously (on different levels)
without mixing smells and flavors.
Turbo
The combination of convection
cooking and conventional cooking
allows you to cook different foods
on several levels extremely quickly
and efficiently, without mixing smells
and flavors. Perfect for large
volumes of food that call for intense
cooking. (For multi-level cooking,
we recommend using the 1
st
and 4
th
level slots).
Circular + convection broiler
The combination of convection
cooking and traditional cooking
allows you to cook different foods
on several levels extremely quickly
and efficiently, without mixing smells
and flavors. Perfect for large
volumes that call for intense
cooking.
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