Kenwood KD 150 Instructions For Use Manual page 12

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 "
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.
12
O
" because the other