Conventional cooking
Conventional cooking uses top and bottom heat to cook a single dish.
Place the food in the oven only once cooking temperature has been
reached, i.e. when the heating indicator goes out. If you want to increase
top or bottom temperature towards the end of the cooking cycle, set the
temperature control to the right position. It is advisable to open the
oven door as little as possible during cooking.
Fan cooking
For this type of cooking a fan positioned at the back allows the
circulation of hot air inside the oven, creating uniform heat. In this way
cooking is more rapid than conventional cooking. It is a suitable method
for cooking dishes on more than one shelf, especially when the food is
of different types (fish, meat etc.).
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Instructions for use
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Installation
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Use
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Maintenance
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