28
EN
Cooking Guide (continued)
CONVECTION
Cooking with convection is the traditional and well known method of cooking food in a
traditional oven with hot air.
The heating element and the fan position is at the back-wall, so that the hot air is
circulating.
Cookware for convection cooking:
All conventional ovenproof cookware, baking tins and sheets – anything you would
normally use in a traditional convection oven – can be used.
Food suitable for convection cooking:
All biscuits, individual scones, rolls and cakes should be made by this mode as well as
rich fruit cakes, choux pastry and soufflés.
MICRCONVECTION
This mode combines the microwave energy with the hot air and is therefore reducing
the cooking time while giving the food a brown and crispy surface.
Cooking with convection is the traditional and well known method of cooking food in an
oven with hot air circulated by a fan on the back-wall.
Cookware for cooking with micr convection:
Should be able to let the microwaves pass through. Should be ovenproof (like glass,
pottery or china without metal trims); similar to the cookware described under MW +
Grill.
Food suitable for mic convection cooking:
All kinds of meats and poultry as well as casseroles and gratin dishes, sponge cakes
and light fruit cakes, pies and crumbles, roast vegetables, scones and breads.
Fresh Food
Portion
Power
1. Side
Time
(min.)
2. Side
Time
(min.)
Instructions
Beef Steaks
(medium)
400 g
(2pcs)
Grill only
10-14
8-12
Brush the beef steaks with
oil.
Lay them in a circle on the
high rack.
After grilling stand for 2-3
minutes.
Roast Fish
400-500 g
300W+
Grill
5-6
5½-6½ Brush skin of whole fish with
oil and add herbs and
spices. Put two fishes side
by side (head to tail) on the
high rack.
After grilling stand for 2-3
minutes.
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