Elba ER 965 IM Mode D'emploi page 35

CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements and the fan turn on.
The heat coming from the top and bottom is diffused by forced convection.
The temperature must be regulated between 50°C and the maximum temperature with the
thermostat knob.
Recommended for:
For foods of large volume and quantity which require the same internal and external degree
of cooking; for ie: rolled roasts, turkey, legs, cakes, etc.
HOT AIR COOKING
The circular element and the fan are on. The heat is diffused by forced convection and
the temperature must be regulated between 50°C and the maximum temperature 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.
DEFROSTING FROZEN FOODS OR SLOW HEATING AND KEEPING
FOOD WARM
With the thermostat knob on "
The defrosting 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.
SLOW HEATING AND KEEPING FOOD WARM
The temperature must be regulated between 60°C and 80°C with the thermostat knob. The
upper and lower heating elements and the fan turn on.
The heat coming from the top and bottom is diffused by forced convection.
Recommended for:
To keep foods hot after cooking. To slowly heat already cooked foods.
" only the oven fan is on.
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