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Convection cooking
Heat is transmitted to food by means of pre-
heated air throughout a fan located on the back
wall of the oven. In this way heat can rapidly
reach every part of the oven and cook
simultaneously many dishes placed on several
shelves. Thanks to the elimination of dampness
and the consequently drier air, this kind of
cooking prevents any flavour transference.
However the oven can also be used for cooking
on one shelf only. In this case use the lower
shelves to better control cooking. Moreover, this
oven is particularly suitable for a rapid thawing,
sterilizing suitable preserves and homemade
fruit in syrup, and for dryng mushrooms and fruit.
-
Turn the oven function control knob to the
position
.
-
Turn the thermostat control knob to the
selected temperature.
Defrost
The defrosting function allows you to defrost
frozen foods. The oven fan operates without
heat and circulates the air, at room temperature,
inside the oven. This increases the rate at which
defrosting takes place.
This function is particularly suitable for delicate
food, which could be damaged by heat, e.g.
cream filled gateaux, iced cakes, pastries, bread
and other yeast products.
-
Turn the knob to position
to start the
motor fan, which will permit a quick thawing
by blowing cold air throughout the oven.
-
With the oven function control knob in this
position turn the thermostat knob up to the
position « ».
HINTS AND TIPS
•
Cover food with a lid, aluminium foil or plastic
film to prevent drying out during defrosting.
•
Place the food to be defrosted in a single
layer where possible and turn it over half way
through the defrosting process.
•
DO NOT leave food at room temperature
once it is defrosted. Cook raw food
immediately or store cooked food in the
fridge.
•
Take care to follow the basic rules for
hygiene when handling fresh, frozen, raw
and cooked foods.
