Samsung CP1395E User Manual page 61

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 position is at the side-wall, so that the hot air is
circulating.
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.
MICROWAVES +CONVECTION
This mode combines the microwave energy with the hot air and is therefore
reducing the cooking time while 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 at the left side of cavity.
Five combination modes are available with this model:
600 W + Convection, 450 W + Convection, 300 W + Convection, 180 W +
Convection and 100 W + Convection.
cookware for cooking with microwaves + convection:
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 MW + Grill.
food suitable for microwave + convection cooking:
All kinds of meats and poultry as well as casseroles and gratin dishes, sponge
cakes and light fruit cakes, pies and crumbles, roast vegetables, scones and
breads.
oven use _61
CP1395EST_XFA_EN_DE68-03885G.indb 61 2011-08-22 10:49:33