European convection:
Hot air fan cooking that provides quick, multi layered cooking with excellent browning results. Due to the effective circulation of hot
air, there is no flavour transfer between foods. Delicate and strongly fragranced foods can be cooked at the same time.
True European Convection:
Great for quiches and flans where normally you would need to ‘blind bake’ the pastry. At the same time, the base element will cook
the pastry and the fan will take care of the filling.
Convection:
This combination completes cooking more quickly of foods that are ready on the surface, but require more cooking inside, without
further browning. For Gas Oven: Convection with lower elements: The fan is added to the gas burner to distribute the heat quickly
and evenly throughout the oven cavity, avoiding flavour transfer when cooking a number of different dishes at the same time.
Microwave:
Penetrating straight into the food, microwaves cook very quickly and with considerable energy savings. Suitable for cooking without
fat, they are also able to thaw and heat food without altering its original appearance and aroma. The microwave function can also be
combined with conventional functions with all the resulting advantages. Ideal for all types of food.
Microwave + broil element:
To achieve a combined cooking with broil that cooks the outside whilst assuring an internal cooking thanks to the microwave
function.
Microwave + circulaire:
To achieve a combined cooking with ventilated heat that cooks in short time thanks to the rotation of the warm air and the microwave.
Pizza microwave:
Pizza microwave
Circulaire element with steam:
The combination of Circulaire element with steam allows food to be effectively cooked in the most natural way, leaving all the foods properties,
flavour and aroma intact.
Circulaire with upper element:
The addittion of the upper element adds extra heat at the top of the oven, where extra browning is required.
Fan + circulaire + microwave:
Fan + circulaire + microwave
Defrost at weight:
Defrost at weight
Defrost at time:
Defrost at time
Broil + European Convection:
Broil + European Convection
Bread Proving:
Air at 104°F provides the perfect environment for proving yeast type dough mixes. Simply select the function and place dough in the
oven for allotted time.
Self-cleaning system:
The self cleaning system cleans at a maximum of 864°F destroying all the dirt deposits inside the oven.
Manual Steam function:
Manual function. Adjustable cooking temperature and duration depending on user’s wish.
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