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ENGLISH
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.
convection Guide for fresh and frozen food
Preheat the convection with the auto pre-heat function to the desired
temperature.Use the power levels and times in this table as guide lines for
convection cooking.
Use oven gloves when taking out.
fresh
food
portion
power
1st
side
time
(min.)
2nd
side
time
(min.)
Instructions
pIzza
Frozen
pizza
(ready
baked)
300-400 g
450 W +
220 °C
13-15
-
Place the pizza on the
low rack.
After baking stand for
2-3 minutes.
paSTa
Frozen
lasagne
400 g
450 W +
220 °C
22-25
-
Put into a suitable sized
glass pyrex dish or leave
in the original packaging
(take care that this is
suitable for microwaves
and oven heat). Put
frozen pasta gratin
on the low rack. After
cooking stand for 2-3
minutes.
MEaT
Roast
beef/
roast lamb
(medium)
1200-1300 g 600 W +
180 °C
20-23
10-13 Brush beef/ lamb with oil
and spice it with pepper,
salt and paprika. Put
it on the low rack, first
with the fat side down.
After cooking wrap in
aluminium foil and stand
for 10-15 minutes.
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