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32
UPPER HEATING ELEMENT
In this position only the upper element is switched on.
Heat is distributed by natural convection.
The temperature must be regulated between 50°C and the maximum position with the
thermostat knob.
Recommended for:
To complete cooking of dishes that require higher temperature at the top.
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.
In the position
also the rotisserie motor come on for cooking with the rotisserie.
For correct use see chapter “USE OF THE GRILL” and “USE OF THE ROTISSERIE”
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.
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.
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.
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