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11 FUNCTION MODEL
Cooking functions
Conventional
heat, coming simultaneously from above and from
below, makes this system suitable for cooking
particular types of food. Traditional cooking, also
called static, is suitable for cooking only one dish
at a time. Ideal for any type of roast, bread, stuffed
cakes, it is however particularly suitable for fatty
meats such as goose and duck.
Base Heat
the heat coming only from the bottom is used to
complete the cooking of foods that require a higher
basic temperature, without affecting their browning.
Ideal for sweet or savoury tarts, pies and pizzas.
Top heat
the heat coming only from above is used to complete
the cooking of foods that require more cooking on the
top.
Half grill
the heat deriving from the grill element allows ex-
cellent grilling results to be obtained, especially with
medium thickness/thin cuts of meats. This function
allows the uniform grilling of large quantities of food,
especially meat, but also vegetables and fish.
Full grill
this function combines the top down function and the
grill function into one.
Fan Grill
the air produced by the fan softens the decisive heat
wave generated by the grill, allowing optimal grilling
even for very thick foods. Ideal for large cuts of meat.
Fan Bake
operation of the fan, combined with traditional cook-
ing, ensures uniform cooking even with complex reci-
pes. Ideal for biscuits and cakes, even cooked
simulta-neously on multiple levels. (For multi-level
cooking it is advisable to use the 2nd and 4th shelves)
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