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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 MiConvection 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.
Roast
chicken
1000-1100 g
450 W +
220 °C
17-22
13-17
Brush chicken with oil
and spices. Put chicken
first breast side down,
second side breast side
up on the low rack.
Stand for 5 minutes.
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2012-02-21 �� 4:57:24
