Instructions for the user
8. COOKING WITH THE OVEN
ECO:
Using the grill and the bottom heating element plus the fan is particularly suitable for cooking small quantities of food, as it provides low energy consumption.
STATIC:
As the heat comes from above and below at the
same time, this system is particularly suitable for certain types of food. Traditional cooking, also known
as static or thermal radiation cooking, is suitable for cooking just one dish at a time. Perfect for all types of roasts, bread, and tarts and in any case particularly suitable for fatty meats such as goose and duck.
GRILL:
the heat coming from the grill element gives perfect grilling results above all for thin and medium thickness meat and in combination with the rotisserie
(where fitted) allows to give the food an even browning at the end of the cooking. Perfect for sausages, ribs and bacon. This function allows to grill large quantities of food, particularly meat, evenly.
ROTISSERIE GRILL:
The rotisserie functions in combination with the grill element, browning food perfectly.
BOTTOM:
the heat coming just from the bottom allows to complete the cooking of foods that require a longer basic cooking time, without affecting their browning. Perfect for cakes, pies, tarts and pizzas.
BOTTOM + CIRCULAR VENTILATED:
ventilated cooking is combined with the heat coming from the bottom, at the same giving time slight browning. Perfect for any type of food.
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