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Oven Functions
Convection mode
The top and bottom heating elements come on .This is the classic, traditional type of oven
which has been perfected, with exceptional heat distribution and reduced energy
consumption. The convection oven is still unequalled when it comes to cooking dishes
made up of several ingredients, e.g. cabbage with ribs, Spanish style cod. Ancon a style
stockfish, tender veal strips with rice, etc. Excellent results are achieved when preparing
veal or beef-based dishes as well (braised meats, stew, goulash, wild game, ham etc.)which
need to cook slowly and require basting or the addition of liquid. It nonetheless remains
the best system for baking cakes as well as fruit and cooking using covered casserole
dishes for oven baking. When cooking in convection mode, only use one dripping pan or
cooking rack at a time, otherwise the heat distribution will be uneven. Using the different
rack heights available, you can balance the amount of heat between the top and the bottom
of the oven .Select from among the various rack heights based on whether the dish needs
or less heat from the top.
“Fast cooking” Mode
The top and bottom heating elements, as well as the fan will come on, guaranteeing
constant heat distributed uniformly throughout the oven.
The mode is especially recommended for cooking prepacked food quickly (as pre-heating
is not necessary), such as for example: frozen or pre-cooked food) as well as for a few
“home-made” dishes.
The best results when cooking using the “Fast cooking” mode are obtained if you use one
cooking only (the second from the bottom), please see the table entitled “Practical
Cooking Advice”.
Multi-Cooking Mode
The top, circle and bottom heating elements, as well as the fan, will come on
alternately .Since the heat remains constant. and uniform throughout the oven, the air