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English 35
Cooking guide
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.
Food Serving Size Power 1 step (min.) 2 step (min.)
Pizza
Frozen Pizza
(Ready baked)
300 - 400 g
1 step 300 W + 200 °C
2 step Convt. 180 °C
7 - 9 5 - 6
Instructions
Place the pizza on the low rack.
After baking stand for 2 - 3 minutes.
Pasta
Frozen Lasagne 400 g
1 step 450 W + 200 °C
2 step Convt. 200 °C
16 - 18 3 - 4
Instructions
Put into a suitable sized glass pyrex dish or leave in the original
packaging (take care that this is suitable for microwaves and oven
heat). Put frozen pasta gratin on the low rack. After cooking stand for
2 - 3 minutes.
Meat
Roast Lamb
(Medium)
1200 - 1300 g 600 W + 180 °C 20 - 23 10 - 13
Instructions
Brush lamb with oil and spice it with pepper, salt and paprika.
Put it on the low rack, rst with the fat side down. After cooking wrap
in aluminium foil and stand for 10 - 15 minutes.
Roast Chicken 1000 - 1100 g
1 step 450 W + 200 °C
2 step 450 W + Grill
20 - 22 22 - 23 ½
Instructions
Brush chicken with oil and spices. Put chicken rst breast side down,
second side breast side up on the low rack. Stand for 5 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.
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.
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