![](/images/new-backgrounds/1236048/23604863x1.webp)
Cooking Guide (continued)
GB 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 are situated on the
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
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.
Convection Guide for fresh food like Pie/Quiche, Pizza and Meat
Preheat the convection with the preheating function to the desired temperature.
Use the power levels and times in this table as guide lines for convection cooking
Fresh Food | Portion | Power | 1. Side | 2. Side | Instructions |
|
|
| Time | Time |
|
|
|
| (min.) | (min.) |
|
PIE/QUICHE |
|
|
|
|
|
Pie/Quiche | 300g | 300 W + | - | Put the chilled pie/quiche | |
(ready baked |
| 180°C |
|
| on baking paper on the |
and chilled) |
|
|
|
| high rack. Stand |
|
|
|
|
| minutes. |
|
|
|
|
|
|
PIZZA |
|
|
|
|
|
Chilled Pizza | 600 W + | - | Place the pizza on the high | ||
(ready baked) |
| 220°C |
|
| rack. |
|
|
|
|
| After baking stand for |
|
|
|
|
| minutes |
MEAT |
|
|
|
|
|
Roast Beef/ | 1200- | 600W + | Brush beef/ lamb with oil | ||
Roast Lamb | 1300g | 160°C |
|
| and spice it with pepper, |
(medium) |
|
|
|
| salt and paprika. |
|
|
|
|
| Put it on the low rack, first |
|
|
|
|
| with the fat side down. |
|
|
|
|
| After cooking wrap in |
|
|
|
|
| aluminium foil and stand |
|
|
|
|
| for |
|
|
|
|
|
|
Roast Chicken | 900g | 450 W + | Brush chicken with oil and | ||
|
| 220°C |
|
| spices. |
|
|
|
|
| Put chicken first breast |
|
|
|
|
| side down, second side |
|
|
|
|
| breast side up on the low |
|
|
|
|
| rack. |
|
|
|
|
| Stand for 5 minutes. |
|
|
|
|
|
|
32