Samsung CE117A/ZAM manual Convection, Microwaves +CONVECTION

Cooking Guide (continued)

Fresh Food	Portion	Power	1. Side	2. Side	Instructions
			Time	Time
			(min.)	(min.)
Beef Steaks	400g	Grill only	12-13	11-12	Brush the beef steaks with
(medium)	(2pcs)				oil.
					Lay them in a circle on the
					high rack.
					After grilling stand for 2-3
					minutes.
Roast Fish	400-500g	300W+	5½-6½	5-6	Brush skin of whole fish with
		Grill			oil and add herbs and
					spices. Put two fish side by
					side (head to tail) on the
					high rack.
					After grilling stand for 2-3
					minutes.

CONVECTION

Cooking with convection is the traditional and well known method of cooking food in a traditional oven with hot air.

The heating element and the fan position is at the back-wall, so that the hot air is circulating.

Cookware for convection cooking:

All conventional ovenproof cookware, baking tins and sheets – anything you would normally use in a traditional convection oven – can be used.

Food suitable for convection cooking:

All biscuits, individual scones, rolls and cakes should be made by this mode as well as rich fruit cakes, choux pastry and soufflés.

MICROWAVES +CONVECTION

This mode combines the microwave energy with the hot air and is therefore reducing the cooking time while giving the food a brown and crispy surface.

Cooking with convection is the traditional and well known method of cooking food in an oven with hot air circulated by a fan on the back-wall.

Cookware for cooking with microwaves + convection:

Should be able to let the microwaves pass through. Should be ovenproof (like glass, pottery or china without metal trims); similar to the cookware described under MW + Grill.

Food suitable for microwave + convection cooking:

All kinds of meats and poultry as well as casseroles and gratin dishes, sponge cakes and light fruit cakes, pies and crumbles, roast vegetables, scones and breads.

EN

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