19
C h a p t e r 1 – G e n e r a l
TRADITIONAL
OVEN COOKING
80°-230°
(see table on
page 25)
Ideal for cooking pizza,
lasagne, pasta au gratin,
fish and stuffed vegeta-
bles (capsicums, cour-
gettes, etc.). Use the
dripping pan, sliding it
directly into the guides,
or the lasagne pan, if
supplied, resting it on the
wire rack.
GRILLING AND
COOKING AU
GRATIN
Ideal for all types of tra-
ditional grill; hamburg-
ers, frankfurters, kebabs,
toast, etc. Place the food
directly on the wire rack.
The dripping pan is used
to collect any drops of
fat.
Ideal for dishes that need
to be cooked au gratin
(e.g. coquilles Saint-
Jacques, etc.). In this
case, the container (with
the food inside) should
be placed on the wire
rack.
Ideal for cooking chick-
ens, fowl in general,
roast pork, etc. A glass
of water can be poured
into the dripping pan to
make cleaning easier
and prevent smoke being
produced by the burning
fat.
GRILLING WITH
THE TURNSPIT
(IF FITTED)
FUNCTION
THERMOSTAT
POSITION
PROGRAM
SELECTOR
KNOB
OF WIRE RACK
NOTES/TIPS
KNOB SETTING
AND
ACCESSORIES
SETTING
GUIDES
1
2
3
1
2
3
1
2
3
1
2
3
1
2
3
or alternatively
