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Use
14
2.5 Cooking advice
General advice
• Use a convection function to achieve
uniform cooking at several levels.
• It is not possible to shorten cooking times
by increasing the temperature (the food
could be overcooked on the outside and
undercooked on the inside).
Advice for cooking meat
• Cooking times vary according to the
thickness and quality of the food and to
consumer taste.
• Use a meat thermometer when roasting
meat, or simply press on the roast with a
spoon. If it is hard, it is ready; if not, it
needs another few minutes of cooking.
Convection bake
The combination of the fan and the
convection heating 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 cookies
simultaneously (on different levels)
without mixing odors and flavors.
Small broiler + convection
Through the combined action of the
fan and the heat of the central
element only, this function is perfect
for rapid cooking and au gratin
cooking of small quantities of food
(particularly meats), by bringing
together the dietary advantages of
the broiler and the even cooking of
the fan.
Bottom + fan
The combination of the fan with just
the bottom heating element allows
cooking to be completed more
rapidly. This system is
recommended for sterilizing or for
finishing off the cooking of foods
which are already well-cooked on
the surface, but not inside, and
therefore need a little more heat.
Perfect for any type of food.
In pyrolytic models, the special
defrost and proofing functions are
brought together under the same
function.
Vapor Clean
This function makes cleaning easier
using the steam produced by a little
quantity of water poured onto the
appropriate drawing placed on the
bottom.
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