Ilve UAM90A Catalogo

   

5

1 Convection oven
This provides a more even heat than a conventional oven and food is «sealed» very quickly. This setting is ideal for batch baking or cooking a comple-
te meal. Several different dishes can be cooked using various shelf positions.

2 Lower element
A fast intensive form of cooking, suitable for a variety of dishes. It replaces the spit and can be used for baked fish, braised vegetables, kebabs, roast 
chicken, duck etc.

3 Convection broil
An energy-saving method for deep cooking. Suitable for chops, sausages, kebabs etc.

Suitable for roast meats in general e.g. fillet steak, grilled fish and vegetables. And also for cooking «au gratin» e.g. cauliflower cheese.

CONVECTION GAS OVEN

STANDARD ELECTRIC OVEN (BAKE)

Suitable for roast meats in general e.g. fillet steak, grilled fish and vegetables. And also for cooking «au gratin» e.g. cauliflower cheese.

Especially suitable for browning and to add the finishing touches of colour to different dishes. We sug-gest this setting when browning lasagne, melting 

cheese toppings etc.

As the heat comes from the lower element, this setting is particularly suitable for pastry and cakes e.g. flans, pizzas, biscuits, fruit cakes etc.

This operates like a conventional electric oven and can be used accordingly. Suitable for pork, chops, sausage, game, roast veal, meringues and biscuits, 

baked fruit, etc.