User Manual
ELECTRIC IN BUILT OVEN |
AMÉRICA 90 ELÉCTRICO D
9
perfectly and efficiently distributes heat and reduces energy consumption. The
convection oven is still unmatched when it comes to dishes such as cabbage with
ribs, cod in the Spanish style; cod style Ancona, veal strips with rice, etc. Excellent
results are achieved in the preparation of veal or meat dishes as well (stewed
meats, stew, Hungarian stew, game animals, ham, etc.) that need to be cooked
slowly or added liquid. It is the best system for baking pies as well as fruits and
cooking using covered baking pans. When cooking in convection mode, use only the
drip pan or cooking grate at a time for even heat distribution. Use the different grills
available to balance the amount of heat between the top and bottom of the oven.
Select from the various heights if the dish needs more or less heat from the top.
“Quick Cooking Mode”
2561-3005W
Set the thermostat knob to "C": between 60
℃
and Max. The top and bottom and the
fan will light, guaranteeing the constant distribution of heat evenly through the oven.
This mode is especially recommended for cooking pre-packaged foods (such as
preheating is not necessary), frozen or pre-cooked foods, as well as some "home-
made" dishes.
The best results for cooking using the "quick cooking" mode are obtained if only one
space is used (the second from the bottom), please refer to the table titled "Practical
Cooking Tips".
Multiple cooking mode
2733-3278W
Set the thermostat knob to "C": Between 60
℃
and Max. The top and bottom, as well
as the circular area and the fan will alternate. Since the heat remains constant and
uniform throughout the oven, the air cooks and cooks the food evenly. This mode
also allows several firings simultaneously as long as the same temperature is
maintained. A maximum of 2 grills can be used at the same time.
Please follow the instructions in the "Cooking in More than One Rack" section.
This mode of cooking is especially recommended for dishes requiring a gratin finish
or for those requiring prolonged cooking times, for example: lasagna, pasta, roasted
chicken and potatoes, etc. In addition to the excellent heat distribution, it makes it
possible to use the lowest temperature when cooking roasts. This results in less
juice loss, meat that is tenderer and less weight loss for roasting. The multi-cooking
mode is particularly suitable for cooking fish, which can be prepared with limited
amounts of seasoning, thus maintaining its taste and appearance. Excellent results
