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Rotisserie Grill
The top centre heating elements on. The extremely high and direct temperature of the grill
makes it possible to brown the surface of meats and roasts while locking the juices in to
keep them tender. The grill is also highly recommended for dishes that require a high
temperature on the surface: beef steaks, veal, rib steak, filets, hamburgers etc…
Cook food with the oven door ajar.
Some grilling examples are included in the “practical cooking Advice ” paragraph.
Baking mode
The rear heating element and the fan on, guaranteeing heat distributed uniformly
throughout the oven.
This mode is ideal for baking and cooking delicate foods-especially cakes that needs that
need to rise and for the preparation of certain tartlets on 3 shelves at the same time. Here
are a few examples: cream puffs, sweet and savory biscuits, savory puffs, Swiss rolls and
small portions of vegetables au grain, etc.
Grill plus base hea
t
Full grill and bottom element. maintaning a consistent temperature throughout the
oven cavity, ideal for giving a nice crisp outside so it’s perfect for pipes.
Lower element
This method of cooking uses the lower element to direct heat upward to the food. For
slow-cooking recipes or for warming up meals.
Top plus fan heat
Fan element and top element. Heat is from both rear and upper element which is
great for re-heating and helping to keep warm already cook foods.