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.
Oven Cooking
Before introducing the food, preheat the oven to the desired temperature.
For a correct preheating operation, it is advisable to remove the tray from the oven and introduce it together with the food, when the oven has reached the desired temperature.
Check the cooking time and turn off the oven 5 minutes before the theoretical time to recuperate the stored heat.
Use of the Grill
–Preheat the oven for about 5 minutes with the door closed.
–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.
•Grilling with the oven door closed.
•It is recommended that you do not grill for longer than 30 minutes at anyone time.
•Attention: the oven door becomes very hot during operation. Keep children away.
•The external parts of the oven become hot during operation. Keep children well out of reach.
