24
Cooking modes
Cooking modes Uses
Accessories to
use
Containers
MICROWAVE
Defrosting
Reheating
Melting: butter, chocolate, cheese.
Cooking fi sh, vegetables, fruits, eggs.
Preparing: stewed fruits, jam, sauces,
custards, choux, pastry, caramel,
meat, fi sh.
Baking cakes without colour.
No Preheating
Use your own
Pyrex® dishes,
plates or bowls,
directly on the
base of the oven.
Microwaveable,
no metal.
GRILL
Grilling of meat or fi sh.
Toast grilling.
Colouring of gratin dishes or
meringue pies.
Preheating advised
Wire shelf and
enamel shelf.
Heatproof,
metal tin can
be used.
CONVECTION
Baking of small pastry items with
short cooking times: puff, pastry,
cookies, choux, short pastry,
roll cakes.
Special baking: souffl es, meringues,
vol-au-vent, small loaves of bread or
brioches, sponge cake, meat pie, etc.
Baking of quiches, pizzas and tarts.
Preheating advised
Enamel shelf, wire
shelf and glass
shelf.
Heatproof,
metal tin can
be used.
STEAM
Cooking fi sh, vegetables, chicken,
rice, and potatoes.
No Preheating
Plastic trivet and
glass shelf.
Microwaveable.
The diagrams shown below are examples of the accessories. It may vary depending on
recipe/dish used. Further information can be found in the Cookbook.
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