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TRADITIONAL CONVECTION COOKING
This function can also be used for traditional convection cooking: the temperature knob
must be regulated between 50 and 250°C. It is necessary to preheat the oven before
introducing the foods to be cooked.
Traditional convection cooking recommended use:
For foods which require the same cooking temperature both internally and externally, i.e.
roasts, spare ribs, meringue, etc.
GRILLING
he infrared grill element at the top of the oven comes on. The heat is dispersed by radi-
T
ation.
Use with the oven door closed, the function knob set to
to position 250°C for max 15 minutes, then to position 175°C.
For cooking hints, see the chapter "USE OF THE GRILL".
Recommended use:
Intense grilling, browning, cooking au gratin and toasting etc.
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.
OVEN COOKING
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the
oven and introduce it together with the
food, when the oven has reached the
desired temperature.
Check the cooking time and turn off the
oven 5 minutes before the theoretical
time to recuperate the stored heat.
18
, and the temperature knob
USE OF THE GRILL
Preheat the oven for about 5 minutes.
Introduce the food to be cooked,
positioning the rack as close to the grill
as possible.
The drip pan should be placed under the
rack to catch the cooking juices and fats.
Grill with the oven door closed.
Do not grill for longer than 30 minutes
at any one time
than the reccomended time may mean
the appliance overheats).
Caution: the oven door becomes very
hot during operation. Keep children
well out of reach.
(Grilling for longer
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