25
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°C 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,
cakes, etc.
HOT AIR COOKING
The circular element and the fan are on. The heat is diffused by forced
convection and the temperature must be regulated between 50°C and
250°C with the thermostat knob. It is not necessary to preheat the oven.
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.
DEFROSTING FROZEN FOODS
Only the oven fan is on. To be used with the thermostat knob on “ ”
because the other positions have no effect. The defrosting is done by
simple ventilation without heat.
Recommended for:
To rapidly defrost frozen foods; 1 kilogram requires about one hour.
The defrosting times vary according to the quantity and type of foods
to be defrosted.
EN
Bor
etti Milano / User guide - Installation advice
Summary of Contents for MFBG 901 AN BE
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