13
Defrosting
Turn the function selector knob to the symbol
and then the thermostat knob
to “off”.
Cooking suggestions
Convection cooking
Heat is transmitted to food through pre-heated air, which is forcefully circulated in the cooking chamber.
The heat reaches every part of the chamber evenly and quickly, to simultaneously cook different types of
food arranged on several shelves (as long as their cooking temperature is the same), without mixing flavor
and smells. Convection cooking is especially useful for rapid defrost, sterilizing bottled food, and drying
fruits/vegetables.
Broiling
Almost all meats may be broiled, with the exception of some lean game and meat loafs. Meat and fish to be
broiled must be slightly greased with a little oil and always placed on the rack, arranged on the closest or
farthest rails depending on the type of meat in order to avoid burning it on the outside and not cooking it
properly inside. It is reccomended to place a tray underneath the grill to collect juice and fat drippings.
Broiling with ventilation
The thermal radiation produced by the grill is combined with forced air circulation to allow heat to gradually
penetrate food without burning its surface.