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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.
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.
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