Cooking Guide (continued)
Fresh Food | Portion | Power | 1. Side | 2. Side | Instructions |
|
|
| Time | Time |
|
|
|
| (min.) | (min.) |
|
Beef Steaks | 400g | Grill only | Brush the beef steaks with | ||
(medium) | (2pcs) |
|
|
| oil. |
|
|
|
|
| Lay them in a circle on the |
|
|
|
|
| high rack. |
|
|
|
|
| After grilling stand for |
|
|
|
|
| minutes. |
|
|
|
|
|
|
Roast Fish | 300W+ | Brush skin of whole fish with | |||
|
| Grill |
|
| oil and add herbs and |
|
|
|
|
| spices. Put two fish side by |
|
|
|
|
| side (head to tail) on the |
|
|
|
|
| high rack. |
|
|
|
|
| After grilling stand for |
|
|
|
|
| minutes. |
|
|
|
|
|
|
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.
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.
EN
23
