Publicité
Les langues disponibles
Les langues disponibles
Cooking Modes
T °C
Symbol
de-
fault
220
200
200
200
* Tested in accordance with the EN 60350-1 for the purpose of energy consumption declaration and energy class.
T °C
Function
range
LAMP: Turns on the oven light.
* CONVENTIONAL : Both top and bottom heating elements are
used. Preheat the oven for about ten minutes. This method is
ideal for all traditional roasting and baking. For seizing red meats,
50 ÷ MAX
roast beef, leg of lamb, game, bread, foil wrapped food (papil-
lotes), flaky pastry. Place the food and its dish on a shelf in mid
position.
GRILL : use the grill with the door closed.
The top heating element is used alone and you can adjust the tem-
perature. Five minutes preheating is required to get the elements
50 ÷ MAX
red-hot. Success is guaranteed for grills, kebabs and gratin dishes.
White meats should be put at a distance from the grill; the cooking
time is longer, but the meat will be tastier. You can put red meats
and fish fillets on the shelf with the drip tray underneath.
ROTISSERIE: the rotisserie is used with the door closed.
The heating temperature can be modified as needed. It is best to
cook only medium-sized pieces on the rotisserie, and to cook large
50 ÷ MAX
pieces in the oven with the Turbo-Grill, they will only be better. Ideal
for rediscovering all the flavors of old-fashioned rotisserie. Prehea-
ting is not done for rotisserie cooking.
NATURAL CONVECTION WITH ROTISSERIE : The bottom and top
50 ÷ MAX
heaters of the oven are in operation. It's cooking traditional suitable
for roasts and poultry, and not requiring the addition of fat.
EN 12
Publicité
