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d) Accessories
The grid
The oven is delivered with two reversible cooking grids of 310 x 410 mm enabling
you to use the whole height of the oven.
The roasting jack
It is fitted with two U-forks to fix every kind of poultry and lets you cook delicious roast
chickens.
Enamelled drip tray
The oven is delivered with a an enamelled drip tray of 310 x 410 x 25 mm. Placed on
the drip tray on the bottom level , it enables to catch the cooking juices and fat.
When using the grill quartz setting, it is advisable to put a little water in it.
Scales
The oven is fitted with 2 stainless steel scales of 4 levels. They are completely remov-
able to easy inside cleaning of the all stainless steel oven.
Bottom heating element cover
The stainless steel plate with hearings placed on the mower position enables to cover
the bottom heating element.
Interior lighting
An halogen lamp on the interior of the oven lights up as soon as the oven is switched
on and lets you monitor the food you are cooking.
The dimensions of your oven let you use pie dishes up to 31 cm in diameter, as well
as rectangular dishes of 31 x 41 cm.
For your safety, the door oven is equipped with a double glass. It allows to have low
external temperature even if the inside temperature is high.
Option:
All stainless steel built-in frame with aerations for building your oven into your kitchen.
5. WAY OF FUNCTIONING
Caterers and grill-room/cook-shop proprietors have known about the infrared quartz
technology for more than 30 years now. This technology allows odour-free, smoke-
free cooking of fish, poultry, steaks, gratins, pastries, etc., just like wood charcoal.
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Aubergine Cake
Setting: Convection (1) /Pastry oven (2)
For 4 people: 2 good-sized aubergines, washed but not wiped dry; 1 clove of garlic;
2 tablespoons of olive oil; 500 g of meat stuffing (ground sausage meat, eggs and
spices); 1 large onion, finely chopped; 1 tablespoon of parsley, finely chopped;
thyme petals; salt; pepper.
Cooking time: 40 minutes.
Light bottom heating element 10 minutes ahead of time. Rub a baking dish with
low sides with the clove of garlic. Cut aubergines into extra-thin slices, like potato
crisps. Put one layer of aubergine into baking dish, then cover it with one extra-thin
layer of meat. Continue building up layers, setting aside enough for a final layer of
aubergines. Sprinkle each layer of meat with a little thyme, salt and pepper. Finish
off with one last layer of aubergines, baste with olive oil, and put on a grill in oven
at mid-height. Cook with door closed. If you are serving it
Stuffed Mushrooms
Setting: Convection (1) /Turbo Quartz (3)
Count on 3 or 4 extra-large white cap mushrooms per person.
Wash mushrooms. Cut off sandy part of stems. Cut stem off of cap, cutting right
next to the cap. Use a small pointed spoon to carefully scrape out the lining of the
cap. Keep stems and scrapings; chop finely. Add 2 cloves of pressed garlic, one
finely chopped shallot, one tablespoon of chopped parsley, salt, pepper, and 50 g of
sausage meat or smoky bacon to chopped stems and scrapings. Mince. Add a little
salt and a lot of pepper. Knead this stuffing. Fill mushroom caps with stuffing. Put
a dab of butter on each mushroom cap and put them under the grill for 10 minutes at
thermostat setting 6.
Creamy Wild Mushroom Mould
Setting: Pastry oven (2)
For 5 people: 250 g of macaroni, 200 g of ham, 3 tablespoons of mixed chervil,
chives, and parsley, finely chopped; 125-g can of white mushrooms; 2 tablespoons
of Swiss cheese, grated; 40 g of butter; 1 tablespoon of fresh cream; salt; pepper.
Cooking time: 15 minutes.
Bring water to boil. Add salt. Add macaroni. Cook for 10 minutes. Light bottom
heating element 3 minutes before draining. Drain.
Butter a baking dish. Put macaroni in it. Chop ham finely. Add mushrooms and
their juice, fresh cream, mixed herbs, Swiss cheese, salt and pepper to macaroni.
Put in oven, with grill at mid-height. Cook with door closed. Six minutes before
the end of cooking, light the top heating element to thermostat setting 9. Brown.
Seafood pasta moulds can also be prepared in the same manner using shelled mus-
sels, shelled prawns, and thinly sliced scallops. Replace Swiss cheese with Parme-
san.
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