The time required to defrost the food will depend on the room
temperature, the quantity and type of food.
“Top” oven
Pre-set temperature”: between 50℃ and 250℃. The top heating element
comes on.
This mode can be used to brown food at the end of cooking.
Conventional mode
Pre-set temperature: between 50℃ and 250. On this setting, the top and
bottom heating elements come on. This is the classic, traditional type of
oven which has been perfected, with exceptional heat distribution and
reduced energy consumption. The convection oven is still unequalled
when it comes to cooking dishes made up of several ingredients, e.g.
cabbage with ribs, Spanish style cod, Ancona style stockfish, tender veal
strips with rice, etc. Excellent results are achieved when preparing veal
or beef-based dishes as well (braised meats, stew, goulash, wild game,
ham etc.) which need to cook slowly and require basting or the addition
of liquid. It nonetheless remains the best system for baking cakes as well
as fruit and cooking using covered casserole dishes for oven baking.
When cooking in convection mode, only uses one dripping pan or
cooking rack at a time, otherwise the heat distribution will be uneven.
Using the different rack heights available, you can balance the amount of
heat between the top and the bottom of the oven. Select from among the
various rack heights based on whether the dish needs more or less heat
from the top.
Fan assisted mode
Pre-set temperature. Between 50℃ and 250. The heating elements, as
well as the fan, will come on. Since the heat remains constant and
uniform throughout the oven, the air cooks and browns food uniformly
over its entire surface. With this mode, you can also cook various dishes
at the same time, as long as their respective cooking temperatures are the
same. A Maximum of 2 racks can be used at the same time, following the
instructions in the section entitled: “Cooking on More Than one Rack”.
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