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Les langues disponibles
Convection
The heat comes from the rear heating element built in to the venti-
lation system. It is completely distributed throughout the oven
and has finely tuned thermostat settings. The air is constantly re-
newed, so that it does not stagnate in the oven. Therefore, it does
not give off any odours. This setting is used to cook two different
dishes at the same time, and is also ideal for keeping dishes warm,
heating up leftovers or other dishes, or gently defrosting.
Ventilated pastry oven
On this setting, the bottom heating element works at full capacity
on a continuous basis; it is not thermostat-regulated.
This is the ideal setting for cooking savoury or sweet tarts and
pies or bread, or to start off cooking cakes that need to rise. You
can use the quartz tubes at the end of cooking, using the thermo-
stat regulation, to brown, glaze or crystallize or crisp. The venti-
lation allows better distribution of temperature as well as higher
accuracy of regulation.
Turbo Quartz
In this setting, the bottom and the quartz tubes function simultane-
ously and are thermostat-regulated. Your oven works exactly like
a conventional oven. Food is cooked from the bottom, by the bot-
tom heating element, and browned or grilled from the top, by the
quartz tubes. Ventilation provides better distribution of tempera-
ture as well as higher accuracy of regulation.
Quartz Grill
The quartz tubes are thermostat-regulated and the fan uniformly
distributes the heat.
Radiation cooking is in a cold environment. The extra-high tem-
perature of the tubes requires cooking in open air. It is therefore
advisable to leave the door half-open when roasting, grilling or
cooking au gratin. To grill, food should be placed as near as pos-
sible to the quartz tubes at maximum power (thermostat setting
10). You can use the roasting jack to roast all sorts of poultry.
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