Understanding your oven and making the most of each function is key!
Grilling – The infra-red heating element is switched on and provides intense grilling action. Recommended for cooking with a broiler; browning, crisping, “au gratin”, toasting, etc.
Note: 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.
Traditional Convection Cooking – The upper and lower heating elements are switched on. It is necessary to preheat the oven before introducing the foods to be cooked. Recommended for foods which require the same cooking temperature both internally and externally, i.e. roasts, spare ribs, meringue, etc.
Hot Air Cooking – The circular element and the fan are on. It is not necessary to preheat the oven. Recommended for foods that must be well done on the outside and tender or rare on the inside, i.e. lasagne, lamb, roast beef, whole fish, etc.
Ventilated Grill Cooking – The infra-red grill and the fan are on. It is necessary to preheat the oven for about 5 minutes. Recommended for grill cooking when a fast outside browning is necessary to seal and keep the juices in, i.e. veal steak, steak, hamburger, etc.
Use with the oven door closed.
Attention: the oven door becomes very hot during operation. Keep children away.
Oven Light– By turning the knob onto this setting the oven cavity will remain illuminated and allows you a visual of the cooking process and status of your meal.
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