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TRADITIONAL CONVECTION COOKING
The upper and lower heating elements come on. The heat being dispersed by
natural convection. The temperature range must be set between 50°C and 250°C
using thermostat.
The oven must be preheated before cooking.
Ideal for:
Food that requires the same degree of cooking both inside and out, for example
roasts, spare pork ribs, meringues etc.
OVEN LIGHT
By setting the knob to this position, only the oven light comes on (15 W).
It remains on in all the cooking modes.
CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements come on and the fan come on - the heat from
the element being circulated by the fan.
The temperature range can be set to between 50° and 250°C using the thermostat.
Idea for:
Large bulky quantities of food that require even cooking throughout for example large
roasts, turkey, roast turkey, cakes etc.
VENTILATED GRILL COOKING
Both the grill and the fan come on. Most of the cooking is done by grilling and then
the hot air circulated around the oven. The oven door should be kept closed
.
The temperature can be set between 50°C and 175°C maximum.
The oven should be preheated for 5 minutes before cooking. For further cooking hints
see “GRILLING AND COOKING AU GRATIN”.
Ideal for:
Quick sealing in of food juices for example such as hamburger, chicken pieces, chops.
It is recommended that you do not grill for longer than 30 minutes at any
one time.
Attention: the oven door becomes very hot during operation.
Keep children away.
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