User manual

The grill element is controlled by the thermo-
stat. During the grilling process the grill inter-
mittently switches itself on and off in order to
avoid overheating.
Thermal grill
Thermal grill offers an alternative method of
cooking food items normally associated with
conventional grilling. The grill element and the
oven fan operate simultaneously, circulating
hot air around the food.
The need to check and turn the food is re-
duced.
Thermal grill helps to minimise cooking
smells in the kitchen.
With the exception of toast and rare steaks,
you can thermally grill all the foods you would
normally cook under a conventional grill.
Cooking is more gentle; therefore food gen-
erally takes a little longer to cook with thermal
grilling compared with conventional grilling.
One of the advantages is that larger quanti-
ties can be cooked at the same time.
1. Turn the oven control in order to turn on
the oven
2.Important! Set the thermal grill at a
maximum temperature of 200°C.
Defrosting
The oven fan operates without heat and cir-
culates the air, at room temperature, inside
the oven.
This increases the speed of defrosting.
However, please note that the temperature
of the kitchen will influence the speed of de-
frosting.
This function is particularly suitable for de-
frosting delicate food which could be dam-
aged by heat, e.g. cream filled gateaux, iced
cakes, pastries, bread and other yeast prod-
ucts.
Make sure that the temperature controller is
in the OFF position.
Tips and cooking tables
On baking:
Cakes and pastries usually require a medium
temperature (150°C-200°C).
Therefore, it is necessary to pre-heat the
oven for approx. 10 minutes.
Do not open the oven door before 3/4 of the
baking time has elapsed.
Shortcrust pastry is baked in a springform tin
or on a tray for up to 2/3 of the baking time
and then garnished before being fully baked.
This further baking time depends on the type
and amount of topping or filling.
Sponge mixtures must separate with difficul-
ty from the spoon.
The baking time would be unnecessarily ex-
tended by too much liquid.
If two baking trays with pastries or biscuits
are inserted into the oven at the same time,
a shelf level must be left free between the
trays.
If two baking trays with pastries or biscuits
are inserted into the oven at the same time,
the trays must be swapped and turned
around after about 2/3 of the baking time.
When roasting:
Do not roast joints smaller than 1 kg.
Smaller pieces could dry out when roasting.
Dark meat, which is to be well done on the
outside but remain medium or rare inside,
must be roasted at a higher temperature
(200°C-250°C).
White meat, poultry and fish, on the other
hand, require a lower temperature (150°C-
175°C).
The ingredients for a sauce or gravy should
only be added to the roasting pan right at the
beginning if the cooking time is short.
Otherwise add them in the last half hour.
You can use a spoon to test whether the
meat is cooked: if it cannot be depressed, it
is cooked through.
Roast beef and fillet, which is to remain pink
inside, must be roasted at a higher temper-
ature in a shorter time.
If cooking meat directly on the oven shelf, in-
sert the roasting pan in the shelf level below.
Leave the joint to stand for at least 15 mi-
nutes, so that the meat juices do not run out.
To reduce the build up of smoke in the oven,
it is recommended to pour a little water in the
roasting pan.
To prevent condensation forming, add water
several times.
The plates can be kept warm in the oven at
minimum temperature until serving.
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