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Convection oven This provides a more even heat than a conventional
oven and food is «sealed» very quickly. This setting is ideal for batch baking or cooking a comple-te meal. Several different dishes can be cooked using various shelf positions. 2 Lower element A fast intensive form of cooking, suitable for a variety of dishes. It replaces the spit and can be used for baked fish, braised vegetables, kebabs, roast chicken, duck etc. 3 Convection broil An energy-saving method for deep cooking. Suitable for chops, sausages, kebabs etc. 4 Broil Suitable for roast meats in general e.g. fillet steak, grilled fish and vegetables. And also for cooking «au gratin» e.g. cauliflower cheese.
5 Broil Suitable for roast meats in general e.g. fillet steak, grilled fish and vegetables. And also for cooking «au gratin» e.g. cauliflower cheese. 6 Upper element Especially suitable for browning and to add the finishing touches of colour to different dishes. We sug-gest this setting when browning lasagne, melting cheese toppings etc. 7 Lower element As the heat comes from the lower element, this setting is particularly suitable for pastry and cakes e.g. flans, pizzas, biscuits, fruit cakes etc. 8 Bake This operates like a conventional electric oven and can be used accordingly. Suitable for pork, chops, sausage, game, roast veal, meringues and biscuits, baked fruit, etc. 5