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Les langues disponibles
GRILLING
The infrared grill element at the top of the oven and the rotisserie come
on. The heat is dispersed by radiation.
Use with the oven door closed and the temperature must be regulated
between 50°C and 225°C maximum with the thermostat knob.
For cooking hints, see the chapter "USE OF THE GRILL".
Always grill with the oven door closed.
Recommended for:
Intense grilling, browning, cooking au gratin and toasting, cooking with the
rotisserie, etc.
VENTILATED GRILL COOKING
The infra-red grill and the fan are on. The heat is mainly diffused by
radiation and the fan then distributes it throughout the oven.
Use with the oven door closed and the temperature must be regulated
between 50°C and 225°C maximum with the thermostat knob.
It is necessary to preheat the oven for about 5 minutes.
For correct use see chapter "GRILLING AND COOKING AU GRATIN".
Always grill with the oven door closed.
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the
juices in, i. e. veal steak, steak, hamburger, etc.
CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements and the fan turn on.
The heat coming from the top and bottom is diffused by forced
convection.
The temperature must be regulated between 50° and 250 °C with the
thermostat knob.
Recommended for:
For foods of large volume and quantity which require the same internal
and external degree of cooking; for ie: rolled roasts, turkey, legs, cakes, etc.
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