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Conv Grill
The top central heating elements and the fan come on. This combination of
features increases the effectiveness of the unidirectional thermal radiation of
the heating elements through the forced circulation of the air throughout the
oven. This helps prevent food from burning on the surface, allowing the heat to
penetrate right into the food. Excellent results are achieved with kebabs made
with meats and vegetables, sausages, ribs lamb chops, chicken in a spicy
sauce, quail, pork chops, etc. Cook food in “Conv Grill mode ”with the oven
door shut. This mode is also ideal for cooking fish steaks, like swordfish,
stuffed cuttlefish, etc.
Grill
The top central heating elements come on. The extremely high and direct
temperature of the grill makes it possible to brown the surface of meats and
roasts while locking the juices in to keep them tender. The grill is also highly
recommended for dishes that require a high temperature on the surface: beef
steaks, veal, rib steak, filets, hamburgers, etc…
Conv Roast
The top and bottom heating elements, as well as the fan, will come on,
guaranteeing constant heat distributed uniformly throughout the oven. This
mode is especially recommended for cooking prepacked food quickly(as
pre-heating is not necessary), such as for example frozen or pre-cooked food)
as well as for a few “home-made” dishes."
Multi Stage
The top, rear and bottom heating elements, as well as the fan, will come on
alternately. Since the heat remains constant and uniform throughout the oven,
the air cooks and browns food uniformly over its entire surface. With this
mode, you can also cook various dishes at the same time, as long as their
respective cooking temperatures are the same. A maximum of 2 racks can be
used at the same time.
This cooking mode is particularly recommended for dishes requiring a gratin
finish or for those requiring considerably prolonged cooking times, such as for
example lasagne, pasta backs, roast chicken and potatoes, etc. Moreover, the
excellent heat distribution makes it possible to use lower temperatures when
cooking roasts. This results in less loss of juices, meat which is more tender
and a decrease in the loss of weight for the roast. The Multi-cooking mode is
especially suited for cooking fish, which can be prepared with the addition of a
limited amount of condiments, thus
maintaining their flavor and appearance. Excellent results can be attained
when cooking vegetable-based side dishes like courgettes, aubergines,
peppers, etc...
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