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Use
13
EN
Functions list
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 cooking, is
suitable for cooking just one dish at
a time. Perfect for all types of roasts,
bread and cakes and particularly
suitable for fatty meats such as
goose and duck.
Broiler
The heat coming from the broiler
element gives perfect broiling results
above all for thin and medium
thickness meat and, in combination
with the rotisserie (where fitted),
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.
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.
Turbo
The combination of convection
cooking and traditional cooking
allows different foods to be cooked
on several levels extremely quickly
and efficiently, without odors and
flavors mingling. Perfect for large
volumes that call for intense
cooking.
Defrost
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.
Static + fan
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
multiple-level cooking, we
recommend using the 2
nd
and 4
th
shelves.)
Convection broil
The air produced by the fan softens
the strong heatwave generated by
the broiler, roasting even very thick
foods perfectly. Perfect for large
cuts of meat (e.g. pork shank).
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