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TRADITIONAL CONVECTION COOKING
The upper and lower heating elements switch on.
The heat is diffused by natural convection and the temperature must be set between 50
and 250 °C.
On selecting this function the electronic programmer starts cooking with a pre-heating time
set at 200 °C. To vary the temperature see the “SETTING THE COOKING” chapter.
Recommended for:
For foods which require the same cooking temperature both internally and externally, i. e.
roasts, spare ribs, meringue, etc.
FAN COOKING WITH DOUBLE GRILL
The radiant grill, the upper heating element and the fan switch on. The heat is mainly dif-
fused by radiation and the fan distributes it in the whole oven. The temperature can be set
between 50 and 250 °C.
On selecting this function the electronic programmer starts cooking with a pre-heating time
set at 240 °C. To vary the temperature see the “SETTING THE COOKING” chapter.
Recommended for:
Meats which are to be cooked at a high temperature but which must remain tender.
Fish remains more tender; turn it once during cooking.
GRILLING
The radiant heating element switches on. The heat is diffused by radiation.
The temperature can be set between 50 and 250 °C.
On selecting this function the electronic programmer starts cooking with a pre-heating
time set at 210 °C. To vary the temperature see the “SETTING THE COOKING” chapter.
Recommended for:
Intense grilling action for cooking with the broiler; browning, crisping, “au gratin”, toasting,
etc. For correct use see the “Grilling” chapter.
GRILLING WITH ROTISSERIE
The infrared grill switches on and the turnspit motor starts. The heat is diffused by radiation.
The temperature can be set between 50 and 250°C.
On selecting this function the electronic programmer starts cooking with a pre-heating time
set at 220°C. To vary the temperature see the “SETTING THE COOKING” chapter.
Recommended for:
Cooking on the spit.
For correct use see the “USE OF THE ROTISSERIE” chapter.
