6
HOT AIR COOKING
The circular resistance and fan come on. The heat is dispersed by forced convection
and the temperature can be regulated to between 50° and 250°C via the thermostat
knob. The oven does not require preheating.
Recommended for:
Food which has to be well-cooked outside and soft or rosy inside, for example lasagne,
lamb, roast beef, whole fish etc.
VENTILATED GRILL COOKING
The infrared grill and the fan come on. The heat is dispersed mainly by radiation and
the fan then distributes it all over the oven.
Use with the door closed.
The temperature can be regulated via the thermostat
knob to between 50° and 175° max.
The oven must be preheated for approximately 5 minutes. For cooking hints, see the
chapter “GRILLING AND COOKING AU GRATIN.
Recommended for:
Grilling where quick browning on the outside is required to keep the juices in.
For example: veal steaks, chops, hamburgers etc.
It is recommended that you do not grill for longer than 30 minutes at any
one time.
Caution: the oven door becomes very hot during operation. Keep children
well out of reach.
MAINTAINING TEMPERATURE AFTER COOKING OR
SLOWLY HEATING FOODS
The upper resistance, the circular resistance and the fan come on.
The heat is dispersed by forced convection with greater intensity in the upper part.
The temperature can be set to between 50° and 150°C via the thermostat knob.
Recommended for:
Food that has to be well-cooked. Keeping food warm after any type of cooking. Slow
heating of cooked food.
