Fan Grilling - DèLonghi DE60PYROS Installation And Service Instructions Use And Care Instructions

TRADITIONAL CONVECTION COOKING
The upper and lower heating elements switch on.
The heat is diffused by natural convection and the temperature must be set between
50 and 250 °C.
On selecting this function the electronic programmer starts cooking with a pre-heating
time set at 200 °C. To vary the temperature see the "Setting the cooking" chapter.
Recommended for:
For foods which require the same cooking temperature both internally and externally,
i. e. roasts, spare ribs, meringue, etc.
FAN COOKING WITH DOUBLE GRILL
The radiant grill, the upper heating element and the fan switch on. The heat is mainly
diffused by radiation and the fan distributes it in the whole oven. The temperature can
be set between 50 and 250 °C.
On selecting this function the electronic programmer starts cooking with a pre-heating
time set at 240 °C. To vary the temperature see the "Setting the cooking" chapter.
Recommended for:
Meats which are to be cooked at a high temperature but which must remain tender.
Fish remains more tender; turn it once during cooking.
GRILLING
The radiant heating element switches on.
The heat is diffused by radiation. The temperature can be set between 50 and 250 °C.
On selecting this function the electronic programmer starts cooking with a pre-heating
time set at 210 °C. To vary the temperature see the "Setting the cooking" chapter.
Recommended for:
Intense grilling action for cooking with the broiler; browning, crisping, "au gratin", toasting,
etc. For correct use see the "Grilling" chapter.

FAN GRILLING

The radiant heating element and the fan switch on. The heat is mainly diffused by radi-
ation and the fan distributes it in the whole oven.
The temperature can be set between 50 and 250 °C.
On selecting this function the electronic programmer starts cooking with a pre-heating
time set at 220 °C. To vary the temperature see the "Setting the cooking" chapter.
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the juices in, i. e. veal
steak, steak, hamburger, etc.
For correct use see the "Fan grilling" chapter.
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