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18
Instructions for the user
8. COOKING WITH THE OVEN
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.
• • •
BOTTOM:
The heat coming just from the bottom allows you to complete the cooking of foods that require a higher
bottom temperature, without affecting their browning. Perfect for cakes, pies, tarts and pizzas.
• • •
SMALL GRILL (on some models only):
Using only the heat released from the central element, this function allows you to grill small portions of
meat and fish for making kebabs, toasted sandwiches and any types of grilled vegetable side dishes.
• • •
LARGE GRILL:
The heat coming from the gr ill element gives perfect gr illing results above all for thin and medium
thickness meat and in combination with the rotisserie (where present) gives the food an even browning
at the end of cooking. Perfect for sausages, ribs and bacon. This function enables large quantities of
food, particularly meat, to be grilled evenly.
ROTISSERIE GRILL (on some models only):
The rotisserie works in combination with the grill element, allowing to perfectly brown food.
FAN-ASSISTED GRILL:
The air produced by the fan softens the strong heatwave generated by the grill, grilling perfectly even
very thick foods. Perfect for large cuts of meat (e.g. shin of pork).
TURBO:
The combination of fan-assisted cooking and traditional cooking allows to cook different foods on several
levels extremely quickly and efficiently, without odours and flavours mingling. Perfect for large volumes
that call for intense cooking. (For multiple-level cooking, we recommend using the 2
nd
and 4
th
runners.)
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 need the same temperatures and same type of
cooking. Hot air circulation ensures instant and uniform distribution of heat. It will be possible, for
instance, to cook fish, vegetables and biscuits simultaneously (on different levels) without mixing odours
and flavours.
(For multiple-level cooking, we recommend using the 2
nd
and 4
th
runners.)
DEFROSTING:
Rapid defrosting is helped by switching on the fan provided and the top heating element that ensure
uniform distribution of low temperature air inside the oven.
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