Traditional Grilling; Defrosting Frozen Foods; Hot Air Cooking - CDA 11Z6 Manual For Installation, Use And Maintenance

8
Traditional Convection Cooking
The upper and lower heating elements come on. The heat is dispersed by
natural convection and the temperature must be set to between 50 °C and
250 °C with the thermostat knob.
The oven must be preheated before cooking.
Recommended for:
Food that requires the same degree of cooking both inside and out, for example roasts, spare pork ribs,
meringues etc.

Traditional Grilling

The infrared grill element comes on. The heat is dispersed by radiation.
Use with the oven door closed. The temperature can be regulated via the thermostat knob to between
50 °C and 225 °C.
For cooking hints, see the chapter "USE OF THE GRILL".
Recommended for:
Intense grilling, browning, cooking au gratin and toasting etc.
It is recommended that you do not grill for longer than 30 minutes at any one time.
Caution: the oven door becomes very hot during operation. Keep children well out of reach.

Defrosting Frozen Foods

Only the oven fan comes on. Use with the thermostat knob set to " " - other positions have no effect.
The food is thawed by ventilation without heating.
Recommended for:
Quick thawing of frozen foods; one kg requires approximately 1 hour.
Thawing times vary according to the quantity and type of food to be thawed.

Hot Air Cooking

The circular element and fan come on. The heat is dispersed by forced convection and the temperature
can be regulated to between 50 °C and 225 °C via the thermostat knob. The oven does not require
preheating.
Recommended for:
Food which has to be well-cooked outside and soft or rosy inside, for example lasagne, lamb, roast beef,
whole fish etc.