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THE COOKING METHODS
• Conventional cooking : the top and bottom heating elements are used together.
This method is ideal for all traditional roasting and baking, for sealing red meats, roast beef,
leg of lamb, bread, flaky pastry. Preheat the oven for about ten minutes and place the cooking
meat in the mid shelf position.
• Grill : using the top-heating element. Success is guaranteed for mixed grills, kebabs
and "gratin dishes". Five minutes preheating is required to get the element hot.
• Rotisserie : using the top-heating element in conjunction with the rotisserie providing
the real flavour of a traditional roast.
. Remove all accessories from the oven.
. Place the drip tray on the oven bottom.
. Skewer the food to be cooked and centre it between the two forks.
. Fit the skewer into the bracket and slide the bracket and skewer on to the second level.
The end of the skewer will then be facing the slot in the drive mechanism.
. Fit the skewer into the drive mechanism.
• Rotisserie and conventional cooking : using in the same time the rotisserie and the
conventional cooking. It allows to save time when cooking. However, you have to take care
of placing the shelf with rails up side down, with rails towards the top and place the drip tray
on it.
USE :
• Turn the control knob on the requesting
cooking method and set a temperature :
Conventional cooking
Temperature from 65°C to 230°C
Grill
Temperature 230°C
Rotisserie
Temperature 230°C
Roti Conventional cooking
Temperature 230°C
• Turn the control knob of the circuit-breaker timer to the Hand position or on a programming
duration.
• The regulator indicator light indicates that the thermostat is working. It goes
on and off regularly during the cooking time.
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