11
GRILLING
The infra-red heating element is switched
on. The heat is diffused by radiation.
Use with the oven door closed and the
thermostat knob to between 50° and
225°C for max 15 minutes, then to posi-
tion 175°C.
Note: It is recommended that you do not
grill for longer than 30 minutes at any
one time.
Attention: the oven door becomes very
hot during operation. Keep children
away.
For correct use see chapter “USE OF
THE GRILL”
Recommended for:
Intense grilling action for cooking with a
broiler; browning, crisping, “au gratin”,
toasting, etc.
Recommended for:
For foods that must be well done on the
outside and tender or rare on the inside,
i. e. lasagna, lamb, roast beef, whole
fish, etc.
HOT AIR COOKING
The circular element and the fan are on.
The heat is diffused by forced
convection and the temperature must be
regulated between 50° and 225 °C with
the thermostat knob.
It is not necessary to preheat the oven.
DEFROSTING FROZEN FOODS
Only the oven fan is on. To be used with
the thermostat knob on “
●
” because the
other positions have no effect. The defrost-
ing is done by simple ventilation without
heat.
Recommended for:
To rapidly defrost frozen foods; 1 kilogram
requires about one hour.
The defrosting times vary according to the
quantity and type of foods to be defrosted.
VENTILATED GRILL COOKING
The infra-red ray grill and the fan are on.
The heat is mainly diffused by radiation
and the fan then distributes it throughout
the oven. The temperature must be regu-
lated between 50° and 175 °C for max
30 minutes, with the thermostat knob. It is
necessary to preheat the oven for about 5
minutes.
Use with the oven door closed.
Attention: the oven door becomes very
hot during operation.
Keep children away.
For correct use see chapter “GRILLING
AND “AU GRATIN”.
Recommended for:
For grill cooking when a fast outside
browning is necessary to keep the juices
in, i. e. veal steak, steak, hamburger, etc.
THAWING AND WARMING UP
The upper element and the circular ele-
ment connected in series, are switched on;
also the fan is on. The heat is diffused by
forced convection with the most heat being
produced by the upper element.
The temperature must be regulated
between 50° and 140 °C with the thermo-
stat knob.
Recommended for:
To keep foods hot after cooking. To slowly
heat already cooked foods.