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 back-wall, so that the hot air is circulating.
This mode is supported by the top heating element.
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.
Microwave + 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 on the back-wall.
The default power level for this mode is 30 %
Cookware for cooking with microwaves +
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
Microwave + Grill.
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
Food suitable for microwave + convection
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.
6/25/2015 3:44:43 PM