User Manual

11
MAINTAINING TEMPERATURE AFTER COOKING OR SLOWLY
HEATING FOODS
The upper element and the fan are on. The heat is diffused by forced convection with
the most heat being produced by the upper element. The temperature must be regulated
between
120 °F (50 °C) and 480 °F (250 °C) via the thermostat knob.
Recommended for:
To keep foods hot after cooking. To slowly heat already cooked foods.
BROILING
The infrared heating element switches on.
The heat is diffused by radiation. The temperature can be set between 120 °F (50 °C) and
480 °F (250 °C) via the thermostat knob.
For correct use see the “BROILING & DOUBLE BROIL” section.
Recommended for:
Intense broiling action for cooking with the broiler; browning, crisping, 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 480 °F (250 °C) via the
thermostat knob.
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.
CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements and the fan turn on.
The heat is dispersed by forced convection and the temperature can be regulated to
between 120 °F (50 °C) and 480 °F (250 °C) via the thermostat knob.
Recommended for:
For foods of large volume and quantity which require the same internal and external
degree of cooking; for ie: rolled roasts, turkey, legs, cakes, etc.
VENTILATED COOKING
The circular element and fan come on.
The heat is dispersed by forced convection and the temperature can be regulated to
between 120 °F (50 °C) and 480 °F (250 °C) via the thermostat knob. The oven does not
require preheating.
Recommended for:
Food which has to be well-cooked outside and soft or rosy inside, for example lasagne,
lamb, roast beef, whole sh etc.
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