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English 39
Cooking guide
Microwave + Convection
This mode combines the microwave energy with the hot air and is therefore
reducing the cooking time while giving the food a brown and crispy surface.
Cooking with convection is the traditional and well known method of cooking food
in an oven with hot air circulated by a fan on the back-wall.
Cookware for cooking with microwaves + convection:
Should be able to let the microwaves pass through. Should be ovenproof (like
glass, pottery or china without metal trims); similar to the cookware described
under Microwave + Grill.
Food suitable for microwave + convection cooking:
All kinds of meats and poultry as well as casseroles and gratin dishes, sponge
cakes and light fruit cakes, pies and crumbles, roast vegetables, scones and breads.
Convection guide for fresh and frozen food
Preheat the convection with the auto pre-heat function to the desired temperature.
Use the power levels and times in this table as guide lines for convection cooking.
Use oven gloves when taking out.
Fresh food Serving size Power
1 step
(min.)
2 step
(min.)
Yam 200 g 450 W + Grill 11-11½ -
Instructions
Peel and slice yam 1.5 cm thick and put on the crusty plate
and brush all sides with oil. Put ont the high rack and cook.
Stand for 1-2 minutes.
Convection
Cooking with convection is the traditional and well known method of cooking food
in a traditional oven with hot air.
The heating element and the fan position is at the back-wall, so that the hot air is
circulating. This mode is supported by the top heating element.
Cookware for convection cooking:
All conventional ovenproof cookware, baking tins and sheets – anything you would
normally use in a traditional convection oven – can be used.
Food suitable for convection cooking:
All biscuits, individual scones, rolls and cakes should be made by this mode as well
as rich fruit cakes, choux pastry and soufés.
MC32J7035AK_EN_DE68-04334B-02_EN.indd 39 12/30/2015 3:47:49 PM
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