14
GRILLING
The infra-red heating element is switched on. The heat is diffused by radiation.
Use with the
oven door closed
and the thermostat knob to position
225 °C for max 15
minutes, then to position 175 °C
.
For correct use see chapter “USE OF THE GRILL”.
Recommended for:
Intense grilling, browning, cooking au gratin and toasting etc.
It is recommended that you do not grill for longer than 30 minutes at any one time.
Attention: The oven door becomes very hot during operation.
Keep children away.
DEFROSTING FROZEN FOODS
Only the oven fan is on.
To be used with the thermostat knob on “
O
” 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.
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 the maximum position 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. lasa-
gna, lamb, roast beef, whole fish, etc.
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.
Use with the
oven door closed
. The temperature can be regulated via the thermostat knob
to
between 50 °C and 175 °C maximum
.
It is necessary to preheat the oven for about 5 minutes.
For correct use see chapter “GRILLING AND AU GRATIN.
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the juices in, i. e. veal
steak, steak, hamburger, etc.
It is recommended that you do not grill for longer than 30 minutes at any one time.
Attention: The oven door becomes very hot during operation.
Keep children away.
