8
Traditional Convection Cooking
The upper and lower heating elements come on. The heat is dispersed by natural convection and the temperature must be set to between 50 °C and 250 °C with the thermostat knob.
The oven must be preheated before cooking.
Recommended for:
Food that requires the same degree of cooking both inside and out, for example roasts, spare pork ribs, meringues etc.
Traditional Grilling
The infrared grill element comes on. The heat is dispersed by radiation.
Use with the oven door closed. The temperature can be regulated via the thermostat knob to between 50 °C and 225 °C.
For cooking hints, see the chapter “USE OF THE GRILL”.
Recommended for:
Intense grilling, browning, cooking au gratin and toasting etc.
It is recommended that you do not grill for longer than 30 minutes at any one time. Caution: the oven door becomes very hot during operation. Keep children well out of reach.
Defrosting Frozen Foods
Only the oven fan comes on. Use with the thermostat knob set to “ 
” - other positions have no effect. The food is thawed by ventilation without heating.
Recommended for:
Quick thawing of frozen foods; one kg requires approximately 1 hour.
Thawing times vary according to the quantity and type of food to be thawed.
Hot Air Cooking
The circular element and fan come on. The heat is dispersed by forced convection and the temperature can be regulated to between 50 °C and 225 °C via the thermostat knob. The oven does not require preheating.
Recommended for:
Food which has to be
