VENTILATED GRILL COOKING
The infrared grilling element and the fan come on. The heat is diffused mainly by
radiation and the fan then distributes it throughout the oven.
Use with the door closed.
The temperature can be regulated via the thermostat
knob to between 50 and 175°C max. The oven must be preheated for approxima-
tely 5 minutes. For cooking hints, see the chapter “GRILLING AND AU GRATIN”.
Recommended for:
Grilling where quick browning on the outside is required to keep the juices in.
For example: veal fillets, chops, hamburgers etc.
It is recommended that you do not grill for longer than 30 minutes at any
one time.
Caution: The oven door becomes very hot during operation. Keep children
well out of reach.
MAINTAINING TEMPERATURE AFTER COOKING OR
SLOWLY HEATING FOODS
The upper element, the circular resistance and the fan come on.
The heat is dispersed by forced convection with great intensity in the upper part.
The temperature can be set to between 50° and 150° via the thermostat knob.
Recommended for:
Keeping food warm after any type of cooking. Slow heating of cooked food.
CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements come on and heat is dispersed through
the oven by the fan. The temperature must be set between 50° and 250° C via
the thermostat knob.
Recommended for:
Voluminous dishes and large quantities which require the same degree of
cooking both inside and out, for example rolled roasts, turkey, roast legs, cakes
etc.
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