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Cooking
Function
modes
CONVECTION
MODE
BAKING MODE
PIZZA MODE
MULTI-
COOKING
OVEN TOP
MODE
DOUBLE GRILL
MODE
FAN ASSISTED
DOUBLE GRILL
MODE
14
Temperature: any temperature between 50°C and Max. On this setting, the top
and bottom heating elements come on. This is the classic, traditional type of
oven which has been perfected, with exceptional heat distribution and reduced
energy consumption. The convection oven is still unequalled when it comes to
cooking dishes made up of several ingredients, e.g. cabbage with ribs, Spanish
style cod, Ancona style stockfish, tender veal strips with rice, etc. Excellent
results are achieved when preparing veal or beef- based dishes as well (braised
meats, stew, goulash, wild game, ham etc.) which need to cook slowly and
require basting or the addition of liquid. It nonetheless remains the best system
for baking cakes as well as fruit and cooking using covered casserole dishes for
oven baking. When cooking in convection mode, only use one dripping pan or
cooking rack at a time, otherwise the heat distribution will be uneven. Using the
different rack heights available, you can balance the amount of heat between
the top and the bottom of the oven. Select from among the various rack heights
based on whether the dish needs more or less heat from the top.
Temperature: any temperature between 50°C and Max. The rear heating element
and the fan come on, guaranteeing delicate heat distributed uniformly
throughout the oven.This mode is ideal for baking and cooking delicate
foods - especially cakes that need to rise - and for the preparation of certain
tartlets on 3 shelves at the same time. Here are a few examples: cream puffs,
sweet and savoury biscuits, savoury puffs, Swiss rolls and small portions of
vegetables au gratin, etc.....
The circular heating elements and the elements at the bottom of the oven
are switched on and the fan is activated. This combination heats the oven
rapidly by producing a considerable amount of heat, particularly from the
element at the bottom. If you use more than one rack at a time, switch the
position of the dishes halfway through the cooking process.
All the heating elements (top, bottom and circular) switch on and the fan begins to
operate. Since the heat remains constant throughout the oven, the air cooks and
browns food in a uniform manner. A maximum of two racks may be used at the same
time.
The central part of the top heating element is switched on. The high and
direct temperature of the grill is recommended for food that requires a
high surface temperature (veal and beef steaks, fillet steak and
entrecôte). This cooking mode uses a limited amount of energy and is
ideal for grilling small dishes. Place the food in the centre of the rack, as it will
not be cooked properly if it is placed in the corners.
The top heating element and the rotisserie spit will be activated. The provides a larger
grill setting and has an innovative design the improves cooking efficiency by 50 % and
eliminates the cooler corner areas. Use this grilling mode to achieve a uniform
browning on top of the food.
The top heating element and the turnspit are activated and the fan begins to
operate. This combination of features increases the effectiveness of the
unidirectional thermal radiation of the heating elements through forced circulation
of the air throughout the oven. This prevents the food from burning on top by
enabling heat to penetrate into the food more effectively; it is therefore an ideal
way of cooking food quickly under the grill or for grilling large pieces of meat
without having to use the turnspit.
The GRILL, DOUBLE GRILL and FAN-ASSISTED
DOUBLE GRILL cooking modes must be performed with the oven door shut.
When using the GRILL and DOUBLE GRILL cooking modes, place the rack in
position 5 and the dripping pan in position 1 to collect cooking residues (fat
and/or grease). When using the FAN-ASSISTED DOUBLE GRILL cooking
mode, place the rack in position 2 or 3 and the dripping pan in position 1 to
collect cooking residues.
Description
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