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Use
17
EN
Convection broiler
The air that the fan produces softens
the set heat wave generated by the
broiler element, allowing for perfect
broiling, even of very thick cuts of
meat such as steaks, pork chops,
etc.
Fan + lower element
The combination of the fan with only
the lower heating element allows
cooking to be completed rapidly.
This system is recommended for
sterilizing or for finishing off the
cooking of foods that are already
well-cooked on the surface, but not
inside, which therefore need a little
more heat. Perfect for any type of
food.
Circular
The combination of the fan and the
circular element (incorporated in the
rear of the oven) allows you to cook
different foods on several levels, as
long as they require the same
temperature
and cooking time. Air circulation
ensures instant and uniform
distribution of heat. It will be
possible, for instance, to cook fish,
vegetables and biscuits
simultaneously (on different levels)
without mixing smells and flavors.
Turbo
The combination of convection
cooking and conventional cooking
allows you to cook different foods
on several levels extremely quickly
and efficiently, without mixing smells
and flavors. Perfect for large
volumes of food that call for intense
cooking.
For a rotisserie effect, set the
appliance to the maximum
temperature. Once the appliance
reaches the maximum temperature,
bring it back to the normal
temperature. By doing so, all the
liquids will be sealed in the meat,
keeping it from shrinking.
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