Cooking Guide (continued)
EN
Food Item | Serving | Mode | 1. Side | 2. Side | Recommendation | ||
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Beef Steaks | 400 g |
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| Brush the beef steaks with | ||
(medium) | (2pcs) |
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| oil. |
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| Lay them in a circle on the |
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| high rack. |
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| After grilling stand for |
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Roast Fish |
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| Brush skin of whole fish with | |||
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| oil and add herbs and |
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| spices. Put two fish side by |
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| side (head to tail) on the |
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| high rack. |
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| After grilling stand for |
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| minutes. |
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CONVECTION
Cooking with convection is the traditional and well known method of cooking food in a traditional oven with hot air.
The heating element and the fan position is at the
Cookware for convection cooking:
All conventional ovenproof cookware, baking tins and sheets – anything you would normally use in a traditional convection oven – can be used.
Food suitable for convection cooking:
All biscuits, individual scones, rolls and cakes should be made by this mode as well as rich fruit cakes, choux pastry and soufflés.
MICROWAVES +CONVECTION
This mode combines the microwave energy with the hot air and is therefore reducing the cooking time while giving the food a brown and crispy surface. It is running alternately with a cycle of microwaves and convection.
Cooking with convection is the traditional and well known method of cooking food in an oven with hot air circulated by a fan on the
Cookware for cooking with microwaves + convection:
Should be able to let the microwaves pass through. Should be ovenproof (like glass, pottery or china without metal trims); similar to the cookware described under MW + Grill.
Food suitable for microwave + convection cooking:
All kinds of meats and poultry as well as casseroles and gratin dishes, sponge cakes and light fruit cakes, pies and crumbles, roast vegetables, scones and breads.
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