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28
CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements and the fan turn on.
The heat coming from the top and bottom is diffused by forced convection.
The temperature must be regulated between 50°C and the maximum temperature with the
thermostat knob.
Recommended for:
For foods of large volume and quantity which require the same internal and external degree
of cooking; for ie: rolled roasts, turkey, legs, cakes, etc.
DEFROSTING FROZEN FOODS
With the thermostat knob on “0” only the oven fan is on.
The defrosting is done by simple ventilation without heat.
Recommended for:
To rapidly defrost frozen foods; 1 kilogram requires about one hour.
The defrosting times vary according to the quantity and type of foods to be defrosted.
VENTILATED GRILL COOKING
The infra-red ray grill and the fan are on.
The heat is mainly diffused by radiation and the fan then distributes it throughout the oven.
Use with the oven door closed and the thermostat knob must be regulated between
50°C and 200°C maximum.
It is necessary to preheat the oven for about 5 minutes.
For correct use see chapter “GRILLING AND AU GRATIN”.
Note: It is recommended that you do not grill for longer than 30 minutes at any one time.
Attention: The oven door becomes very hot during operation. Keep children away.
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the juices in, i. e. veal
steak, steak, hamburger, etc.
GRILLING
The infra-red heating element is switched on.
The heat is diffused by radiation.
Use with the oven door closed and the thermostat knob must be regulated between
50°C and 225°C maximum.
For correct use see chapter “USE OF THE GRILL”.
Note: It is recommended that you do not grill for longer than 30 minutes at any one time.
Attention: The oven door becomes very hot during operation. Keep children away.
Recommended for:
Intense grilling action for cooking with a broiler; browning, crisping, “au gratin”, toasting, etc.
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