oven use _
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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 side-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 at the left side of cavity.
Five combination modes are available with this model:
600 W + Convection, 450 W + Convection, 300 W + Convection, 180 W +
Convection and 100 W + Convection.
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.
CP1395ST_XEU-03749S.indb 53
2010-09-18 �� 2:58:53
