Dry heat mode
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Cooking times
Cooking times will depend on product quality, weight and height. Do not overload grids
or containers so that air can circulate evenly.
General notes on pan-frying
- Preheat to as high a temperature as possible (300 °C) to build up sufficient stored heat.
- load as quickly as possible, in order to minimise cabinet temperature drop.
Breaded products
all types of breadcrumb coating can be used. Browning is improved by brushing with fat or a
blend of paprika and oil.
Rule of thumb: allow approx. 8 to 10 minutes per 1 cm thickness of meat
Preheat: to 300 °C (at least until heating indicator light goes out).
Optimum cut thickness: 1.5 to 2 cm.
Accessories: Roasting and baking tray or granite-enamelled container. For even browning on
the top and bottom surfaces, make sure that the slices are of the same thickness or the same
size.
Gratinate
light and dark meat dishes, fish, mussels, asparagus, chicory, broccoli, fennel, tomatoes, toast.
Preheat: to 300 °C (at least until heating indicator light goes out). Set to desired temperature
after loading.
Accessories: e.g. grids or containers (20 mm) for gratinating toast, steaks and soups.
Baking
Preheat: to baking temperature. For a full load you may need to select a higher preheating
temperature.
Baking temperature: approx. 20 to 25°C lower than in a conventional oven.
For frozen convenience products preheat to 300 °C.
Defrost frozen rolls and leave to rise for a short time.
Accessories: Use perforated Teflon-coated baking trays, baking and roasting trays or granite
enamelled GN containers.
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