Instructions for the User
USA
11.3 Cooking with the Round Heating Element
11.3.1Round Heating Element + Fan 
The combination of the fan and round heating element around it, gives uniform heat distribution with no cold spots. This results in many benefits – no flavour transfer when cooking different foods at the same time, less energy is needed, and it cooks at 10% quicker than a normal oven. All foods can be cooked with this function.
IMPORTANT POINTS:
1.When the round heating element is used for the first time there will be some smoke and a smell coming from the oils used during oven manufacture.
2.The oven door window becomes very hot when the oven is working. Keep children away.
3.When the oven is operating, the cavity walls and the ovenware become very hot. You should use oven gloves.
4.Important! When food is to be cooked in containers you must check that the container in question is suitable for microwave use. See the section on types of ovenware!
5.After you have finished cooking, clean the interior and the accessories so that cooking remains do not become encrusted.
Roasting
| FOOD |
| QUANTITY |
| POWER |
| TEMP. |
| TIME |
| STANDING |
| COMMENTS |
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| (W) |
| (ºF) |
| (MIN.) |
| TIME (MIN.) |
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| BEEF |
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| 200 |
| 320/340 |
| 80/90 |
| 10 |
| DO NOT PUT LID ON |
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| STEW |
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| CONTAINER |
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| PORK LOIN |
| 17/21 |
| 200 |
| 356/375 |
| 35/40 |
| 10 |
| DO NOT PUT LID ON |
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| CONTAINER |
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| WHOLE |
| 35/43 |
| 400 |
| 390 |
| 35/45 |
| 10 |
| PUT LID ON CONTAINER. |
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| CHICKEN |
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| BREAST FACING UPWARDS. |
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| DO NOT TURN. |
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| CHICKEN |
| 28 |
| 400 |
| 390 |
| 30/40 |
| 10 |
| DO NOT PUT LID ON |
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| PORTIONS |
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| CONTAINER. ARRANGE |
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| PORTIONS WITH SKIN |
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| FACING UPWARDS. DO NOT |
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| TURN. |
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| DUCK |
| 52/60 |
| 200 |
| 390 |
| 80/90 |
| 10 |
| PUT LID ON CONTAINER. DO |
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| NOT TURN. |
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Advice for roasting meat
Turn the pieces of meat halfway through the cooking time. When the roasted meat is ready you should let it stand for 10 minutes in the oven with this switched off and closed. This will ensure the juices in the meat are well distributed.
Add 2 to 3 soup spoons of gravy or similar liquid to lean meat and 8 to 10 soup spoons to stews, depending on the amount of meat in question.
The roasting temperature and time required depends on the type and amount of meat being cooked.
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