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Use
12
Broil
The heat coming from the broiler
element gives perfect broiling results
above all for thin and medium
thickness meat and, in combination
with the rotisserie (where fitted),
gives the food an even browning at
the end of cooking. Perfect for
sausages, ribs and bacon. This
function enables large quantities of
food, particularly meat, to be grilled
evenly.
Bottom
The heat coming just from the
bottom allows you to complete the
cooking of foods that require a
higher bottom temperature, without
affecting their browning. Perfect for
cakes, pies, tarts and pizzas.
Turbo
The combination of convection
cooking and traditional cooking
allows different foods to be cooked
on several levels extremely quickly
and efficiently, without odors and
flavors mingling. Perfect for large
volumes that call for intense
cooking.
Defrost
Rapid defrosting is helped by
switching on the fan provided and
the top heating element that ensure
uniform distribution of low
temperature air inside the oven.
Convection bake
The operation of the fan, combined
with traditional cooking, ensures
uniform cooking even with complex
recipes. Perfect for cookies and
cakes, even when simultaneously
cooked on several levels.
Maxi convection broil
The air produced by the fan softens
the strong heatwave generated by
the broiler, roasting even very thick
foods perfectly. Perfect for large
cuts of meat (e.g. pork shank).
Convection
The combination of the fan and the
convection heating element
(incorporated in the rear of the
oven) allows you to cook different
foods on several levels, as long as
they need the same temperatures
and same type of cooking. Hot air
circulation ensures instant and
uniform distribution of heat. It will be
possible, for instance, to cook fish,
vegetables and cookies
simultaneously (on different levels)
without mixing odors and flavors.
Convection broil
Through the combined action of the
fan and the heat of the central
element only, this function is perfect
for rapid cooking and au gratin
cooking of small quantities of food
(particularly meats), by bringing
together the dietary advantages of
the broiler and the even cooking of
the fan.
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