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Ventilated Grill Cooking
The infrared grill element and the fan come on. The heat is dispersed mainly by radiation and the fan then distributes it all over the oven.
Use with the door closed. The temperature can be regulated via the thermostat knob to between 50° and 175° max.
The oven must be preheated for approximately 5 minutes. For cooking hints, see the chapter “GRILLING AND AU GRATIN.
Recommended for:
Grilling where quick browning on the outside is required to keep the juices in.
For example: veal steaks, chops, hamburgers 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.
Maintaining Temperature After Cooking or Slowly Heating Foods
The upper heating element, the circular element and the fan come on.
The heat is dispersed by forced convection with greater intensity in the upper part. The temperature can be set to between 50° and 140°C via the thermostat knob.
Recommended for:
Keeping food warm after any type of cooking. Slow heating of cooked food.
Convection Cooking with Ventilation
The upper and lower heating elements come on and the fan.
The heat coming from above and below is dispersed by convection with ventilation. The temperature can be set to between 50° and 250°C via the thermostat knob.
Recommended for:
Voluminous dishes and large quantities which require the same degree of cooking both inside and out, for example rolled roasts, turkey, roast legs, cakes etc.
