English 34
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In case of batch cooking, you can introduc e food with approximately equal cooking temperatures
(even if the length of time differs) on two or more shelves without mixing tastes and flavors.
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It is possible to put food into the oven or to take it out of it without heat losses caused by the door
opening. Heat will be quickly recovered by means of the fan.
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Cooking temperatures are lower than those of the convectional oven (from 20 t o 30°C for pastries
and from 30 to 40°C for meats) whereas times are longer (50°C-10 minutes).
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Grill with fan
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It does not need preheating.
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Cooking must be operated with the do or closed. The distance bet ween grill and food s hould be
proportionat e to the required results:
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Nearer for undone meat brown on its surface.
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Far from it for food perfectly baked inside.
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The drip-t ray with a little water for collecting meat juices has to be plac ed on the first shelf
underneat h.
B
B
O
O
2
2
6
6
6
6
3
3
/
/
B
B
O
O
2
2
6
6
6
6
4
4
/
/
B
B
O
O
3
3
6
6
6
6
0
0
Using bottom burner :
1.
Turn arround and pus h the knob for lighting t he lower oven
burner counter-clockwise until desired temperature
2. After the burner is turn on, let during more or less 10 minute in order to the hot temperature in oven
become to flatten.
3. Open the door oven, and then insert the food should be cooking above t he shelf which is chrom
layer.
Warning !:
Marinated meat and boneless meat cook quicker that ot her sorts; cooking progress can be checked by
pressing the meat with a fork; if it does not yield, it is properly cooked. Before slicing the meat wait at
least 15 minutes, to allow the juice to settle.
Do not place pans directly on to the oven base as the heat which comes from below cannot escape.
This may cause breakage or cracking of the enamelling.
