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THAWING AND WARMING UP
The upper element and the circular element connected in series, are switched on; also
the fan is on. The heat is diffused by forced convection with the most heat being pro-
duced by the upper element.
The temperature must be regulated between 50 and 140 °C with the thermostat knob.
Recommended for:
To keep foods hot after cooking. To slowly heat already cooked foods.
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. The temperature must be regulated between
50 and 175 °C for max 30 minutes, with the thermostat knob. It is necessary to pre-
heat the oven for about 5 minutes.
Use with the oven door closed.
Attention: the oven door becomes very hot during operation.
Keep children away.
For correct use see chapter “GRILLING AND “AU GRATIN”.
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 and 250 °C 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.
