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 200°C max.
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.
It is recommended that you do not
grill for longer than 30 minutes at any
one time.
Attention: the oven door becomes
very hot during operation.
Keep children away.
CONVECTION COOKING WITH
VENTILATION
The upper and lower heating elements
and the fan turn on.
The heat coming from the top and bot-
tom is diffused by forced convection.
The temperature must be regulated
between 50°C and the maximum posi-
tion with the thermostat knob.
Recommended for:
For foods of large volume and quantity
which require the same internal and
external degree of cooking; for ex: rolled
roasts, turkey, legs, cakes, 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.
The temperature must be regulated
between 50°C and 200°C max with the
thermostat knob.
It is necessary to preheat the oven for
about 5 minutes.
For correct use see chapter “GRILLING
AND AU GRATIN.
DEFROSTING FROZEN FOODS
With the thermostat knob in the off posi-
tion only the oven fan is on.
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 defrost-
ed.
Always grill with the oven door
closed.
It is recommended that you do not
grill for longer than 30 minutes at any
one time.
Attention: the oven door becomes
very hot during operation.
Keep children away.
Recommended for:
For grill cooking when a fast outside
browning is necessary to keep the juices
in, i. e. veal steak, steak, hamburger,
etc.
