11
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 set between 50°C and 250°C with the temperature knob.
Recommended for:
For foods of large volume and quantity which require the same internal and external
degree of cooking; for ex: rolled roasts, turkey, legs, cakes, etc.
MAINTAINING TEMPERATURE AFTER COOKING OR SLOW COOKING
The upper element and the circular element connected in series, are switched on; also
the fan is on. The heat is diffused by forced convection with most of the heat being pro-
duced by the upper element.
The temperature must be set between 50° and 140 °C with the temperature knob.
Recommended for:
To keep foods hot after cooking. To slowly heat already cooked foods.
VENTILATED GRILL COOKING
The infra-red grill and the fan are on. The heat is mainly diffused by radiation and the fan
then distributes it throughout the oven.
The temperature must be regulated between 50°C and 200°C max with the temperature
knob.
It is necessary to preheat the oven for about 5 minutes.
For correct use see chapter “GRILLING AND AU GRATIN.
Always grill with the oven door closed.
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the juices in, i. e.
veal steak, steak, hamburger, etc.
Summary of Contents for CKB200
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