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24
MAINTAINING TEMPERATURE AFTER COOKING OR
SLOWLY HEATING FOODS
The upper element, the circular element and the fan come on.
The heat is circulated by forced convection with greater intensity in the upper part.
The temperature can be set to between 50 C° and 140 °C via the thermostat knob.
Ideal for:
Keeping food warm after any type of cooking. Slow heating of cooked food.
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 set between 50 °C and 250 °C position with the temper-
ature knob.
Ideal for:
Large bulky quantities of food that require even cooking throughout for example
large roasts, turkey, roast turkey, cakes etc.
FAN GRILL
Both the grill and the fan come on. Most of the cooking is done by grilling and then
the hot air circulated around the oven. The oven door should be kept closed
.
The temperature can be set between 50 °C and 200 °C max.
The oven should be preheated for 5 minutes before cooking. For further cooking
hints see “GRILLING AND COOKING AU GRATIN”.
Always grill with the oven door closed.
Ideal for:
Quick sealing in of food juices for example such as hamburger, chicken pieces, chops.
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 well out of reach.
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