Caple CR 1200 Manuel d'instructions télécharger pdf (Page 16)

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 position with the

thermostat knob.

Recommended for:

For foods of large volume and quantity which require the same internal and external

degree of cooking; for ex: rolled roasts, turkey, legs, cakes, etc.

MAINTAINING TEMPERATURE COOKING OR SLOWLY HEATING FOODS

The upper element and the circular element connected in series, are switched on; also

the fan is on. The heat is diffused by forced convection with the most part being pro-

duced by the upper element.

The temperature must be regulated between 50° and 140 °C with the thermostat knob.

Recommended for:

To keep foods hot after cooking.

To slowly heat already cooked foods.

VENTILATED GRILL COOKING

The infra-red 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°C and 225°C maximum with the ther-

mostat knob. It is necessary to preheat the oven for about 5 minutes.

For correct use see chapter “GRILLING AND AU GRATIN”.

Always grill with the oven door closed.

Recommended for:

For grill cooking when a fast outside browning is necessary to keep the juices in, i. e.

veal steak, steak, hamburger, 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 position 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.

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Caple CR 1200 Manuel d'instructions Page 16