9
FAN COOKING WITH DOUBLE GRILL
The infrared ray grill, the upper heating element and the fan switch on. The heat is
mainly diffused by radiation and the fan distributes it in the whole oven. The temperature
can be set between 50 and 250°C.
On selecting this function the electronic programmer starts cooking with a pre-heating
time set at 240°C. To vary the temperature see the “Setting the cooking” chapter.
Recommended for:
Meats which are to be cooked at a high temperature but which must remain tender.
Fish remains more tender; turn it once during cooking.
TRADITIONAL CONVECTION COOKING
The upper and lower heating elements switch on.
The heat is diffused by natural convection and the temperature must be set between
50 and 250°C.
On selecting this function the electronic programmer starts cooking with a pre-heating
time set at 200°C. To vary the temperature see the “Setting the cooking” chapter.
Recommended for:
For foods which require the same cooking temperature both internally and externally, i.
e. roasts, spare ribs, meringue, etc.
CONVECTION COOKING WITH FAN (
*
only in some models)
The upper and lower heating elements and the fan switch on. The heat from the top
and the bottom is diffused by fan convection. The temperature can be set between 50
and 250°C.
On selecting this function the electronic programmer starts cooking with a pre-heating
time set at 180°C. To vary the temperature see the “Setting the cooking” chapter.
Recommended for:
For foods of large volume and quantity which require the same internal and external
degree of cooking; for ex: rolled roasts, turkey, legs, cakes, etc.
HOT AIR COOKING (
*
only in some models)
The circular heating element and the fan switch on. The heat is diffused by forced con-
vection and the temperature can be set between 50 and 250°C.
On selecting this function the electronic programmer starts cooking with a pre-heating
time set at 180°C. To vary the temperature see the “Setting the cooking” chapter.
Recommended for:
For foods that must be well done on the outside and tender or rare on the inside, i. e.
lasagna, lamb, roast beef, whole fish, etc.
