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ES NL PTDE
Não é necessário o prévio
aquecimento, mas para a
pastelaria é preferível fazê-
lo.
Voorverwarming is niet
nodig; bij bereiding van ge-
bak echter wel.
No es necesario el preca-
lentamiento, pero para la
repostería es preferible
hacerlo.
Ein Vorheizen des Ofens ist
eigentlich nicht notwendig,
aber für Patisserie dennoch
empfehlenswert.
MODO
VENTILADO
Com este tipo de cozedura,
um ventilador colocado na
parte posterior faz circular
o ar quente dentro do forno,
distribuindo-o em modo
uniforme. A cozedura faz-
se mais rapidamente
respeito à cozedura
convencional.
Modo indicado para cozi-
nhar utilizando várias prate-
leiras e também para ali-
mentos de natureza diferen-
te (peixe, carne etc.).
BEREIDING MET
VENTILATIE
Bij dit type bereiding zorgt
een ventilator, die in het
bovenste gedeelte geplaatst
is, ervoor dat de warme
lucht in de oven circuleert,
waarbij deze op
gelijkmatige wijze verspreid
wordt. Het gerecht wordt
zo, ten opzichte van de
traditionele bereidingswijze,
sneller gaar. Het systeem is
geschikt voor de bereiding
op meer dan één verdieping
en ook voor verschillende
soorten voedsel (vis, vlees,
etc.)
COCCIÓN
VENTILADA:
Con este tipo de cocción,
un ventilador situado en la
parte trasera hace circular
el aire caliente dentro del
horno, distribuyéndolo de
manera uniforme. La
cocción se produce más
rápidamente con respecto a
la cocción convencional.
El sistema es idóneo para la
cocción de alimentos de
distintas clases (pescado,
carne, etc. ) también unos
encima de otros.
UMLUFT
BACKEN
Bei dieser Garart bringt der
Ventilator, der sich im
hinteren Ofenteil befindet,
heiße Umluft in den Ofen
und verteilt diese
gleichmäßig, wobei die
Garzeit geringer als beim
konventionellen Backen ist.
Diese Methode eignet sich
zum Garen auf mehreren
Einschubhöhen, auch von
Speisen unterschiedlicher
Art (Fisch, Fleisch usw.).
IT GB FR
Le préchauffage n’est pas
nécessaire; il est toutefois
préférable d’y recourir
pour la pâtisserie.
It is not essential to pre-
heat the oven, but you are
advised to do so when
cooking pastries.
Non e’ necessario il
preriscaldamento, ma per
pasticceria e’ preferibile
farlo.
CUISSON
VENTILEE
Avec ce type de cuisson, un
ventilateur placé dans la
partie postérieure fait
circuler l’air chaud à
l’intérieur du four, en le
répartissant uniformément.
La cuisson se fait plus
rapidement que par rapport
à la cuisson conven-
tionnelle. Le système se
prête bien à la cuisson sur
plusieurs étages et
également d’aliments de
différents types (poisson,
viande, etc.)
FAN
COOKING
For this type of cooking a
fan positioned at the back
allows the circulation of hot
air inside the oven, creating
uniform heat. In this way
cooking is more rapid than
conventional cooking. It is
a suitable method for
cooking dishes on more
than one shelf, especially
when the food is of
different types (fish, meat
etc.)
COTTURA
VENTILATO
Con questo tipo di cottura,
un ventilatore posto nella
parte posteriore fa circolare
l’aria calda all’interno del
forno, distribuendola in mo-
do uniforme. La cottura av-
viene più rapidamente ri-
spetto alla cottura conven-
zionale. Il sistema risulta i-
doneo per la cottura su più
ripiani ed anche per cibi di
natura diversa (pesce, carne
ecc. ).
16
16


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