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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 120°F (50°C) and 535°F (280°C).
On selecting this function the electronic programmer starts cooking with a
Recommended for:
For foods which require the same cooking temperature both internally and externally, i. e. roasts, spare ribs, etc.
(Traditional Convection Cooking With Fan)
The upper and lower heating elements and the fan are switched on. The heat from the top and the bottom is diffused by fan convection. The temperature can be set between 120°F (50°C) and 535°F (280°C).
On selecting this function the electronic programmer starts cooking with a
To vary the temperature see the “USING THE OVEN” section.
Recommended for:
For foods of large volume and quantity which require the same internal and external degree of cooking; e.g. rolled roasts, turkey, legs, cakes, etc.
(Broiling)
The infrared heating element switches on. The heat is diffused by radiation.
The temperature can be set between 120°F (50°C) and 520°F (270°C).
On selecting this function the electronic programmer starts cooking with a
To vary the temperature see the “USING THE OVEN” section. For correct use see the “BROILING” section.
Recommended for:
Intense broiling action for cooking with the broiler; browning, crisping, “broiling”, toasting, etc.
(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 520°F (270°C).
On selecting this function the electronic programmer starts cooking with a
To vary the temperature see the “USING THE OVEN” section. For correct use see the “VENTILATED BROILING” section.
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the juices in, i. e. veal steak, steak, hamburger, etc.
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