AEG 5210 V - Manual (Page 23)

The different cooking options
Conventional electric cooking
This method of cooking uniformiy radiates heat from above
and beiow. You should however make sure that you only cook
on one level to ensure a uniform distribution of heat.
Hot air cooking
A fan ensures that hot air is continuousiy circuiated around the
oven aiiowing you to cook, bake and roast at severai ievels si-
multaneousiy. This cooking method also uses iower tempera­
tures, This system saves you time and is highiy energy effi­
cient.
Rotitherrn roastlng/grilllng
This cooking method combines the fan with the grili eiement, it
repiaces the rôtisserie in your oven and is an excellent method
of roasting/griiling meat and poultry on one level. It-is also per­
fect for "au gratin” dishes.
Grilling
The grill element is used to grill foods such as steaks, chops,
sausages, fish, etc.
Dual-circuit grill 1^! (where featured)
To grill large quantities o1 food use the large grill area [^, For
smaller quantities e, g,, 4 slices cf toast, use the smaller grill
area 0,
The ovens feature shelf supports which are removable for clean­
ing.
The cooking tables supplied recommend the shelf positions on
which the
main oven will produce best results.
The secondary oven operates on top and bottom heat and you
would use the bottom shelf position or the next one up for most of
your cooking.
Cooking
methods for
the main oven
Shelf
levels -
main and
secondary
ovens
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