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Instructions for the user
8. COOKING WITH THE OVEN
STATIC:
As the heat comes from above and below 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 cakes and in any case particularly suitable for fatty meats such
as goose and duck.
BOTTOM:
The heat coming just from the bottom allows to complete the cooking of foods that
require a longer basic cooking time, without affecting their browning. Perfect for
cakes, pies, tarts and pizzas.
FAN-ASSISTED GRILL:
The air produced by the fan softens the strong heatwave generated by the grill,
grilling perfectly even very thick foods. Perfect for large cuts of meat (e.g. shin of
th
pork). We recommend using the 4
runner.
FAN-ASSISTED BOTTOM:
The combination of the fan with just the lower heating element allows cooking to be
completed more rapidly. This system is recommended for sterilising or for finishing off
the cooking of foods which are already well-cooked on the surface, but not inside,
which therefore need a little more heat. Perfect for any type of food.
FAN-ASSISTED STATIC:
The operation of the fan, combined with traditional cooking, ensures uniform cooking
even with complex recipes. Perfect for biscuits and cakes, even when simultaneously
cooked on several levels.
nd
th
(For multiple-level cooking, we recommend using the 2
and 4
runners.)
DEFROSTING:
Rapid defrosting is helped by switching on the fan to ensure uniform distribution of air
st
nd
inside the oven. (We recommend using the 1
or 2
runner).
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