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TRADITIONAL CONVECTION COOKING |
The upper and lower heating elements switch on.
The heat is diffused by natural convection and the temperature must be set between
Recommended for:
For foods which require the same cooking temperature both internally and externally, i. e. roasts, spare ribs, etc.
VENTILATED COOKING WITH DOUBLE BROIL
The infrared element, the upper heating element and the fan switch on. The heat is mainly diffused by radiation and the fan distributes it in the whole oven. The tempera- ture can be set between 120 °F (50 °C) and 480 °F (250 °C).
On selecting this function the electronic program starts cooking with a
To vary the temperature see the “SETTING THE COOKING” section. For correct use see the “VENTILATED BROILING” section.
Recommended for:
Meats which are to be cooked at a high temperature but which must remain tender. Fish remains more tender; turn it once during cooking.
BROILING
The infrared heating element switches on.
The heat is diffused by radiation. The temperature can be set between 120 °F (50 °C) and
To vary the temperature see the “SETTING THE COOKING” section. For correct use see the “BROILING” section.
Recommended for:
Intense broiling action for cooking with the broiler; browning, crisping, toasting, etc. For correct use see the “BROILING” section.
VENTILATED BROILING
The infrared heating element and the fan switch on. The heat is mainly diffused by radiation and the fan distributes it in the whole oven.
The temperature can be set between 120 °F (50 °C) and
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the juices in, i. e. veal steak, steak, hamburger, etc. For correct use see the “VENTILATED BROILING” sec- tion.
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