Instructions for the user
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6. FUNCTIONS GUIDE
ECO FUNCTION:
Using the broil and the bottom heating element plus the fan is particularly suitable
for cooking small quantities of food, as it consumes a low amount of energy.
TOP AND BOTTOM HEAT:
As the heat comes from the top and bottom at the same time, this system is
particularly suitable for certain types of food. Traditional cooking, also known as
static or thermal radiation cooking, is suitable for cooking just one dish at a time.
Perfect for all types of roasts, bread, and tarts and in any case particularly suitable
for fatty meats such as goose and duck.
BROIL:
The heat coming from the broil element gives perfect broiling results mostly for thin
and medium thickness meats and in combination with the rotisserie (where fitted)
gives the food an even browning at the end of the cooking. Perfect for sausages,
ribs and ham. This function can be used to broil large quantities of food, particularly
meat, evenly.
ROTISSERIE WITH BROIL:
The rotisserie functions in combination with the broil element, browning food
perfectly.
CONVECTION WITH TOP AND BOTTOM HEAT:
The operation of the fan, combined with traditional cooking, ensures uniform
cooking even with complex recipes. Perfect for cookies and cakes, even when
simultaneously cooked on several levels.
CONVECTION BROIL:
The air produced by the fan softens the strong heatwave generated by the broil,
giving perfect broiling even for very thick foods. Perfect for large cuts of meat (e.g.
pork shank).
CONVECTION WITH BOTTOM HEAT:
The combination of the fan with just the bottom heating element allows cooking to
be completed more rapidly. This system is recommended for sterilizing or for
finishing off the cooking of foods already well-cooked on the surface, but not inside,
which therefore need a little more heat. Perfect for any type of food.
