Elba cook MASTERline 136 PX 634 Mode D'emploi page 23

GRILLING
The infra-red heating element is switched
on. The heat is diffused by radiation.
Use with the function selector knob to
position and the thermostat knob
between 50°C and 225°C maximum
and with the oven door closed.
For correct use see chapter "USE OF
THE GRILL"
Before using the grill, preheat for about
five minutes.
Always grill with the oven door closed
and do not use the grill for longer
than 30 minutes at any one time.
Caution: The oven door becomes
very hot during operation.
Keep children well out of reach.
Recommended for:
Intense grilling action for cooking with a
broiler; browning, crisping, "au gratin",
toasting, etc.
DEFROSTING FROZEN FOODS
Only the oven fan is on. To be used with
the thermostat knob on " " because the
other positions have no effect. The defrost-
ing is done by simple ventilation without
heat.
Recommended for:
To rapidly defrost frozen foods; 1 kilogram
requires about one hour.
The defrosting times vary according to the
quantity and type of foods to be defrosted.
HOT AIR COOKING
The circular element and the fan are on.
The heat is diffused by forced convec-
tion and the temperature must be regu-
lated between 50° and 250 °C with the
thermostat knob.
It is not necessary to preheat the oven.
Recommended for:
For foods that must be well done on the
outside and tender or rare on the inside,
i. e. lasagna, lamb, roast beef, whole
fish, etc.
VENTILATED GRILL COOKING
The infra-red ray 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° and 200°C maximum
with the thermostat knob. It is necessary
to preheat the oven for about 5 minutes.
For correct use see chapter "GRILLING
AND AU GRATIN.
Grilling 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.
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