7
CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements come on and the fan.
The heat coming from above and below is dispersed by convection with ventilation.
The temperature can be set to 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.
COOKING ADVICE
STERILIZATION
Sterilization of foods to be conserved, in full and hermetically sealed jars, is done in the
following way:
a. Set the switch to position
.
b. Set the thermostat knob to position 185 °C and preheat the oven.
c. Fill the dripping pan with hot water.
d. Set the jars onto the dripping pan making sure they do not touch each other and
the door and set the thermostat knob to position 135 °C.
When sterilization has begun, that is, when the contents of the jars start to bubble,
turn off the oven and let cool.
REGENERATION
Set the switch to position
and the thermostat knob to position 150° C.
Bread becomes fragrant again if wet with a few drops of water and put into the oven
for about 10 minutes at the highest temperature.
SIMULTANEOUS COOKING OF DIFFERENT FOODS
The MULTI-FUNCTION oven set on position
consents a simultaneous
heterogeneous cooking of different foods. Different foods such as fish, cake and
meat can be cooked together without mixing the smells and flavors together. This
is possible since the fats and vapors are oxidized while passing through the
electrical element and therefore are not deposited onto the foods.
The only precaution to follow are:
– The cooking temperatures of the different foods must be as close to as possible,
with a maximum difference of 20° - 25 °C.
– The introduction of the different dishes in the oven must be done at different
times in relation to the cooking times of each one.
The time and energy saved with this type of cooking is obvious.
