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15
Convect
Broil
Suitable for preparing a
complete dinner (small
portions). Mixing of avors
is avoided and an important
energy savings is obtained.
Ideal for steak, hamburgers, chicken
quarters or chicken breasts.
Broil
The Grill mode uses intense
heat radiated from the upper
(top) heating element.
Ideal for preparing toast, browning
and grilling.
Self
Clean
The standard time is 1.30 h and
can be changed.
Self-cleaning mode. Here the
oven is automatically cleaned by
burning-o cooking residue at high
temperature (about 460 °C) from 1h
to 3h. During the self-cleaning cycle
all fumes produced are ltered and
then expelled to ambient.
QUICK TIPS
CONVECTION COOKING
ABOUT CONVECTION COOKING
Standard cooking modes (Bake, Broil, etc.) use heat radiated from one or more
elements to cook food. Convection modes use both heat from the elements and
fans in the back of the oven to continuously circulate the heated air throughout the
oven.
ADVANTAGES OF CONVECTION COOKING
•
Even baking, browning and crisping.
•
Juices and avors are sealed in.
•
Foods requiring heated air to rise such as cream pus, soués, meringues and
breads are higher and lighter.
•
Multiple rack cooking.
•
No special bake ware required.
•
Saves time and energy.
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