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Cooking suggestions
Suggestions for
using the burners
correctly
Suggestions for
using the oven cor-
rectly
Traditional cooking
Hot air cooking
(main oven)
The diameter of the cooking vessel base should be
matched to the diameter of the burner being used (see
table).
The burner flame should never be greater than the
cooking vessel's diameter. Use cooking vessels with a
flat base. Where possible use pots with a lid, as this
allows less power to be used. To reduce cooking
times for vegetables, potatoes, etc., use little water.
Burner
Rapid
Standard
Auxiliary
Triple flame
Triple flame burner with
additional pan support
The oven allows you to optimise cooking. It is possi-
ble to cook traditionally, with hot air and with the grill.
The oven door should be completely closed for
all types of cooking.
The heat comes from the top and the bottom in this
type of cooking.It is therefore advisable to use the
middle shelf position. If the cooking requires a hotter
temperature from the bottom or from the top, use
the lower or upper shelf positions. Traditional cooking
is recommended for all food that requires high cook-
ing temperatures or long braising times. This system
is also suitable when cooking with vessels made from
terracotta, porcelain or similar materials.
In this type of heating, the food is heated by preheat-
ed air. The air is circulated around the oven by the
fan on the rear wall of the oven. The heat spreads
rapidly and evenly throughout the oven which makes
it possible to cook food on shelf heights at the same
time. The humidity is drawn out of the air. Drier air
prevents odours and taste from being spread and
mixing.
Vessel diameter
(in mm)
from 240 to 260
from 160 to 220
from 80 to 140
from 240 to 260
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