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CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements and the fan turn on.
The heat coming from the top and bottom is diused 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.
HOT AIR COOKING
The circular element and the fan are on.
The heat is diused by forced convection and the temperature must be regulated between
50°C and the maximum temperature with the thermostat knob.
It is not necessary to preheat the oven.
Recommended for:
For foods that must be well done on the outside and tender or rare on the inside, i. e.
lasagna, lamb, roast beef, whole sh, etc.
DEFROSTING FROZEN FOODS
Only the oven fan is on.
To be used with the thermostat knob on “
” because the other positions have no eect.
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.
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