requires about one hour. The defrosting
M A I N T A I N I N G
times vary according to the quantity and
T E M P E R A T U R E A F T E R
type of foods to be defrosted.
COOKING OR SLOWLY
HEATING FOODS
The upper element and the circular element
HOT AIR COOKING
connected in series, are switched on; also
the fan is on.
The circular element and the fan are on.
The heat is diffused by forced convection
The heat is diffused by forced convection
with the most part being produced by the
and the temperature must be regulated
upper element.
between 50° and 225 °C with the thermostat
The temperature must be regulated
knob.
between 50° and 150 °C with the thermostat
It is not necessary to preheat the oven.
knob.
Recommended for:
Recommended for:
For foods that must be well done on the
To keep foods hot after cooking.
outside and tender or rare on the inside, i. e.
To slowly heat already cooked foods.
lasagna, lamb, roast beef, whole fish, etc.
CONVECTION COOKING
V E N T I L A T E D G R I L L
WITH VENTILATION
COOKING
The upper and lower heating elements and
The infra-red ray grill and the fan are on.
the fan turn on.
The heat is mainly diffused by radiation and
The heat coming from the top and bottom is
the fan then distributes it throughout the
diffused by forced convection.
oven.
The temperature must be regulated
The temperature must be regulated
between 50° and 225 °C with the thermostat
between 50° and 175°C max. with the
knob.
thermostat knob. It is necessary to preheat
the oven for about 5 minutes.
Recommended for:
For correct use see chapter “GRILLING
For foods of large volume and quantity
AND AU GRATIN”.
which require the same internal and
external degree of cooking; for ex: rolled
Grilling with the oven door closed.
roasts, turkey, legs, cakes, etc.
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.
Recommended for:
For grill cooking when a fast outside
browning is necessary to keep the juices in,
i. e. veal steak, steak, hamburger, etc.
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