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SLOW HEATING AND KEEPING FOOD WARM
The upper element and the circular element connected in series, are switched on; also the
fan is on . The heat is diffused by forced convection with the most heat being produced by
the upper element .
The temperature must be regulated between 50°C and 140°C with the thermostat knob .
Recommended for:
To keep foods hot after cooking . To slowly heat already cooked foods .
CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements and the fan turn on .
The heat coming from the top and bottom is diffused by forced convection .
The temperature must be regulated between 50°C and 250°C with the thermostat knob .
Recommended for:
For foods of large volume and quantity which require the same internal and external degree
of cooking; for ie: rolled roasts, turkey legs, joints of meat, cakes, etc .
NB DO NOT place food, trays or silver foil directly onto the base of the oven as this
may damage the enamel coating of the oven.
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