11
GRILLING
The infra-red heating element is switched
on. The heat is diffused by radiation.
Use with the oven door closed and the
thermostat knob to position 225°C for
max 15 minutes, then to position 175°C.
For correct use see chapter “USE OF THE
GRILL”.
Note: 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.
For correct use see chapter “USE OF
THE GRILL”.
RECOMMENDED USE:
Intense grilling action for cooking with the
broiler; browning, crisping, “au gratin”,
toasting, etc.
DEFROSTING FROZEN FOODS
Only the oven fan is on.
To be used with the thermostat knob on
“●” because the other positions have no
effect. The defrosting is done by simple
ventilation without heat.
RECOMMENDED USE:
To rapidly defrost frozen foods; 1 kilo-
gram requires about one hour.
The defrosting times vary according to
the quantity and type of foods to be
defrosted.
HOT AIR COOKING
The circular element and the fan are on.
The heat is diffused by forced convection
and the temperature must be regulated
between 50° and 250 °C with the ther-
mostat knob.
It is not necessary to preheat the oven.
RECOMMENDED USE:
For foods that must be well done on the
outside and tender or rare on the inside,
i. e. lasagna, lamb, roast beef, whole
fish, etc.
VENTILATED GRILL COOKING
The infra-red ray grill and the fan are on.
The heat is mainly diffused by radiation
and the fan then distributes it throughout
the oven.
The temperature must be regulated between
50° and 175 °C for max 30 minutes, with
the thermostat knob.
Leave to warm up for approximately 5
minutes with the door closed.
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.
For correct use see chapter “GRILLING
AND “AU GRATIN”.
RECOMMENDED USE:
For grill cooking when a fast outside
browning is necessary to keep the juices
in, i. e. veal steak, steak, hamburger,
etc.
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