User Manual

Use
26
Convection
As the heat comes from above and
below at the same time, this system
is particularly suitable for certain
types of food. Traditional cooking,
also known as static cooking, is
suitable for cooking just one dish at
a time. Ideal for pies, bread and
casseroles. It is also suitable for fatty
meat such as duck and goose.
Fan assisted
The operation of the fan, combined
with traditional cooking, ensures
consistent cooking even with
complex recipes. Perfect for roasts.
Fan grill
The air produced by the fan softens
the strong heatwave generated by
the grill, grilling perfectly even very
thick cuts of meat such as steaks,
pork chops etc.
Fan forced + bottom
Fan assisted cooking is combined
with the heat coming from the
bottom and allows you at the same
time to slightly brown food. Ideal for
flans, quiches and pizza.
Supercook
The combination of fan assisted
cooking and traditional cooking
allows different foods to be cooked
on several levels extremely quickly
and efficiently, without odours and
flavours mingling. Perfect for large
volumes that call for intense
cooking.
To obtain a rotisserie effect, set the
temperature to maximum. When the
appliance reaches maximum
temperature, return the temperature
to normal. This procedure seals the
liquids inside the meat, and reduces
shrinkage.