Hyundai MFP 926, Инструкция по эксплуатации

Страница: 30 / 44

ENG - 30
DESCRIPTION Of CONTROLS
P1 Main unit with lid
P2 Bowl
P3 Bowl stand
P4 Low grid
P5 High grid
P6 Tongs
P7 Stand for the main unit with lidt
INTRODUCTION
CONVECTION OVEN ThE NEXT GENERATION IN COOKING
With Convection Oven you can prepare delicious, healthy meals in less time than traditional
methods, generally 20 – 30 % quicker and use 70 – 80 % less power. What makes
these superior results possible is our revolutionary approach to certain time-honored cooking
methods.
Professional cooks have long known that they could improve upon traditional oven cooking by
using a fan to accelerate the circulation of the oven’s hot air. This traditional convection oven
consists of a round fan mounted on one side of a square metal box.
ThE CONVECTION OVEN IMPROVES UPON TRADITIONAL CONVECTION OVENS
IN ThE fOLLOWING WAyS:
The Convection Oven bowl is made of glass, so that you can clearly see what you are coo -
king.
The Convection Oven combines a circular bowl with a large fan mounted in the lid so that hot
air currents move down over the food, around the bowl’s sides, and then back up to the fan.
This creates a tornado-like flow of constantly moving, super-heated air that cooks and browns
food quickly and thoroughly.
The Convection Oven uses cooking racks that allow you to cook two or three levels of food at
once. In addition, when meat, poultry or fish are cooked, fats and oils are blown away and fall
through the racks into the bottom of the bowl.
You will cook lighter, (lower in fat & cholesterol) more nutritious meals, with enhanced natural
flavors
•
•
•
•