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GRILLING
The infra-red heating element is switched on . The heat is diffused by radiation .
Use with the oven door closed and the thermostat knob must be regulated between 50°C
and 225°C maximum .
Preheat the oven for about 5 minutes .
Introduce the food to be cooked, positioning the rack as close to the grill as possible .
The dripping pan should be placed under the rack to catch the cooking juices and fats .
Use with the oven door closed.
Note: It is recommended that you do not grill for longer than 30 minutes at any one time.
Attention: The oven door becomes very hot during operation. Keep children away.
Recommended for:
Intense grilling action for browning, crisping, "au gratin", toasting, etc .
DEFROSTING FROZEN FOODS
Only the oven fan is on . To be used with the thermostat knob on " " because the other
positions have no effect . The defrosting is done by simple ventilation without heat .
Recommended for:
To defrost frozen foods .
The defrosting times vary according to the quantity and type of foods to be defrosted .
HOT AIR COOKING
The circular element and the fan are on . The heat is diffused by forced convection and the
temperature must be regulated between 50°C and 250 °C with the thermostat knob .
It is not necessary to preheat the oven .
Cooking temperature may be reduced for fan assisted ovens, see "OVEN TEMPERATURE
GUIDE" .
Recommended for:
For foods that must be well done on the outside and tender or rare on the inside, i . e .
lasagna, lamb, roast beef, whole fish, etc.
VENTILATED GRILL COOKING
The infra-red ray grill and the fan are on . The heat is mainly diffused by radiation and
the fan then distributes it throughout the oven . The temperature can be regulated via the
thermostat knob to between 50 °C and 200 °C maximum .
It is necessary to preheat the oven for about 5 minutes .
Use with the oven door closed.
Note: It is recommended that you do not grill for longer than 30 minutes at any one time.
Attention: The oven door becomes very hot during operation. Keep children away.
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the juices in, i . e . veal
steak, steak, hamburger, etc .
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