Advertenties
Beschikbare talen
Beschikbare talen
11.5.2 Convection cooking
With this type of cooking, the food is heated by preheated air that is circulated in the oven thanks to
a fan located on the rear wall of the oven. Heat rapidly and evenly reaches all parts of the oven,
thus enabling different food to be cooked at the same time on different shelves. Humidity is
eliminated from the air and the drier area prevents odours and flavours from being spread and
mixed.
The possibility of cooking on more than one shelf allows you to cook many different dishes at the
same time. Biscuits and mini pizzas can be cooked in three different baking tins. The oven,
however, can also be used for cooking on a single shelf. The lower shelves can be used so that it
is easier to monitor cooking.
Convection cooking is particularly convenient for bringing frozen food rapidly back to room
temperature, for sterilising preserves or home-made fruit in syrup and, finally, for drying
mushrooms or fruit.
11.5.3 Cooking with the grill
The heat comes from the top. Almost all meat can be grilled, with the exception of lean game and
dishes such as meat-loaf. Meat and fish to be grilled should be lightly drizzled with oil and placed
on the grid bars, which should be placed in the guides closest to or farthest away from the grill
element, depending on the thickness of the meat, so as to avoid burning the surface and cooking
too little inside.
Suitable for: relatively thin meat; toasted sandwiches.
Position the grill pan on the lowest level to collect the juices and fat; pour one glass of water into
the grill pan to prevent smoke forming due to fat overheating.
11.5.4 Cooking with the ventilated grill
Using the combination of grill and fan.
This type of cooking allows the heat to penetrate gradually inside the food, even though the surface
is directly exposed to the grill.
Suitable for: thicker meat; game-birds.
11.5.5 Steam cooking
Cooking in a steam-filled environment has considerable advantages over traditional cooking. It
preserves the flavour by drastically reducing the evaporation of liquid, thus maintaining the
organoleptic and nutritional qualities. It facilitates heat distribution, resulting in more even cooking
and reduces cooking times, thus saving energy.
The steam cooking function can be used at low temperatures (100°C), to gently cook fish and
vegetables, and at higher temperatures to cook desserts and other dishes when wishing to
preserve their delicate flavour.
11.5.6 Fan assisted steam cooking
Fan assisted steam cooking has all the aforementioned advantages of traditional steam cooking,
with the added advantage of perfect ventilation which ensures even heat distribution and therefore
enables different foods to be cooked simultaneously at different cooking levels.
Fan assisted steam cooking is particularly recommended for large or delicate cuts of meat.
138
Instructions for the user
Advertenties
