38 English
C
ooking g
uide
Cooking guide
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. This mode is supported by the top heating element.
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.
Mic Convection
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.
The default power level for this mode is 30 %
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 Mic 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
Serving Size
Power
1 step (min.)
2 step (min.)
Chicken
Pieces
1.1 lbs.
(2 pcs)
30 % + Grill
18-20
10-12
Instructions
Brush chicken pieces with oil and spices. Put them in a circle on
the high rack. After grilling, let stand for 2-3 minutes.
Roast Fish
0.9-1.1 lbs
1 step 30 % + Grill
2 step Grill
13-15
6-8
Instructions
Brush skin of whole fish with oil and add herbs and spices. Put
fish side by side (head to tail) on the high rack. After grilling, let
stand for 2-3 minutes.
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