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Cooking Guide (continued)

CONVECTION

Cooking with convection is the traditional and well known method of cooking food
in a traditional oven with hot air.
The heating element and the fan are situated on the back-wall, so that the hot air
is circulated.

Cookware for convection cooking:

All conventional ovenproof cookware, baking tins and sheets - anything you
would normally use in a traditional convection oven - can be used.

Food suitable for convection cooking:

All biscuits, individual scones, rolls and cakes should be made by this mode as
well as rich fruit cakes, choux pastry and soufflés.

MICROWAVE-CONVECTION

This mode is altering the microwave and convection function, so that the
microwave energy is reducing the cooking time while the hot air is giving the food
a brown and crispy surface.
Cooking with convection is the traditional and well known method of cooking food
in an oven with hot air circulated by a fan on the back-wall.

Cookware for cooking with microwave-convection-cycle-function:

Should be able to let the microwaves pass through. Should be ovenproof (like
glass, pottery or china without metal trims); similar to the cookware described
under Microwave-Grill-cycle-function.

Food suitable for microwave-convection-cycle cooking:

All kinds of meats and poultry as well as casseroles and gratin dishes, sponge
cakes and light fruit cakes, roast vegetables, scone rounds and bread.

Convection Guide for fresh food

Preheat the convection with the preheating function to the desired
temperature.

Use the power levels and times in this table as guide lines for convection cooking.

Fresh Food

Portion

Power

1. Side
Time
(min.)

2. Side
Time
(min.)

Instructions

Bread Rolls
(ready baked)
each ca. 50 g

4-6 pcs Only

convection
180°C

2-4

Put bread rolls in a circle
on the low rack. Use oven
gloves while taking out!
Stand 2-3 minutes.

Baguette
(ready baked)

1 pcs
(400 g)

Only
convection
200°C

8-10

---

Put baguette on the low
rack. Use oven gloves
while taking out!
Stand 2-3 minutes.

Garlic Bread
(pre-baked)
(chilled)

200 g
(1 pc)

Mw -
Convection
-Cycle
220°C

6-7

---

Put the frozen baguette on
the high rack.
After baking stand for 2-3
minutes.

Marble Cake
(fresh dough)

800 g

Mw -
Convection
-Cycle
200°C

25-30 ---

Put the fresh dough in a
small, rectangular black
metal baking dish (length
21 cm). Put the cake on the
low rack.
Stand for 5-10 minutes.

Brown Bread
Rye + wheat
(fresh leaven
with yeast)

800 g

Mw -
Convection
-Cycle
200°C

30-35 ---

Put the fresh dough in a
small, rectangular black
metal baking dish (length
21 cm). Put the bread on
the low rack.
Stand for 5-10 minutes.

Roast Beef/
Roast Lamb
(medium)

900g -
1000g

Mw-
Convection
-Cycle
180°C

29-31 15-17 Brush beef/ lamb with oil

and spice it with pepper,
salt and paprika.
Put it on the low rack with
the fat side down.
After cooking wrap in
aluminium foil and stand
for 10-15minutes.

Roast
Chicken

900g
1100g

Mw-
Convection
-Cycle
220°C

22-24
24-26

18-20
20-22