8
GRILLING
The infra-red heating element is switched
on. The heat is diffused by radiation.
Use with the oven door closed and the
thermostat knob must be regulated
between 50°C and the maximum posi-
tion.
For correct use see chapter “USE OF THE
GRILL”.
Recommended for:
Intense grilling action for cooking with the
broiler; browning, crisping, “au gratin”,
toasting, etc.
DEFROSTING FROZEN FOODS
Only the oven fan is on.
To be used with the thermostat knob on
“0” or “●” position because the other
positions have no effect.
The defrosting is done by simple venti-
lation without heat.
Recommended for:
To rapidly defrost frozen foods; 1 kilo-
gram requires about one hour.
The defrosting times vary according to
the quantity and type of foods to be
defrosted.
HOT AIR COOKING
The circular element and the fan are on.
The heat is diffused by forced convec-
tion and the temperature must be regu-
lated between 50°C and the maximum
position with the thermostat knob.
It is not necessary to preheat the oven.
Recommended for:
For foods that must be well done on the
outside and tender or rare on the inside,
i. e. lasagna, lamb, roast beef, whole
fish, etc.
VENTILATED GRILL COOKING
The infra-red ray grill and the fan are
on.
The heat is mainly diffused by radiation
and the fan then distributes it throughout
the oven.
The temperature must be regulated
between 50°C and the maximum posi-
tion with the thermostat knob.
It is necessary to preheat the oven for
about 5 minutes.
For correct use see chapter “GRILLING
AND AU GRATIN.
Grilling 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.
