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The oven cooking modes
Circulating heat*
(recommended temperature 180°C
min 35°C max 235°C)
• Cooking controlled by the heating
element located at the back of the oven
and by the fan.
• Rapid temperature increase: Some
dishes can be placed in the oven while it is
still cold.
• Recommended for keeping white meat,
fish and vegetables moist
For cooking multiple items on up to three
levels.
Traditional pulsed
(recommended temperature 200°C
min 35°C max 275°C)
• Cooking controlled by the upper and
lower heating elements and by the fan.
• Rapid temperature increase. Some
dishes can be placed in the oven while it is
still cold.
• Recommended for meats, fish and
vegetables preferably placed in a
terracotta dish.
Fan assisted grill
(recommended temperature 200°C
min 180°C max 230°C)
• Cooking controlled, alternately, by the
upper element and by the fan.
• Preheating is unnecessary. Roasts and
poultry are juicy and crispy all over.
• Slide the drip tray onto the bottom shelf
support.
• Recommended for all poultry and roasts
on the spit, for cooking leg joints
thoroughly, and cuts of beef. To retain fish
steaks' moist texture.
16
High grill
(recommended temperature 275°C
min 180°C max 275°C)
• Cooking controlled by the upper element.
• The double grill covers the entire grid
surface.
• It is recommended for grilling chops,
sausages, toast or prawns placed on the
grid.
Traditional
(recommended temperature 240°C
min 35°C max 275°C)
• Cooking controlled by the upper and
lower heating elements.
• After preheating, you can cook most
dishes, recommended for keeping white
meat, fish and vegetables moist.
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