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46
Instructions for the user
8. COOKING WITH THE OVEN
STATIC:
As the heat comes from above and below at the same time, this system is
particularly suitable for certain types of food. Traditional cooking, also known as
static or thermal radiation cooking, is suitable for cooking just one dish at a time.
Perfect for all types of roasts, bread and cakes and in any case particularly
suitable for fatty meats such as goose and duck.
BOTTOM:
The heat coming solely from the bottom makes it possible to complete the
cooking of foods that require a greater basic temperature, without affecting their
browning. Perfect for cakes, pies, tarts and pizzas.
SMALL GRILL:
Using only the heat released from the central heating element, this function
allows to grill small portions of meat and fish for making kebabs, toasted
sandwiches and all types of grilled vegetable side dishes.
GRILL:
The heat coming from the grill element gives perfect grilling results, especially for
thin and medium thickness meat and, in combination with the rotisserie (when
present), it allows the food to be browned evenly at the end of cooking. Perfect for
sausages, ribs and bacon. This function enables large quantities of food,
particularly meat, to be grilled evenly.
FAN-ASSISTED GRILL:
The air produced by the fan softens the strong heatwave generated by the grill,
giving perfect grilling results even with very thick foods. Perfect for large cuts of
meat (e.g. shin of pork).
TURBO:
The combination of fan-assisted cooking and traditional cooking enables different
foods to be cooked on several levels extremely quickly and efficiently, without any
transfer of odours and flavours. Perfect for large volumes that call for intense
cooking. (For multiple-level cooking, we recommend using the 2
nd
and 4
th
runners.)
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