Definition Of Oven Features - Tecnik Oven User Manual

Mini oven
Conventional cooking ——————
(top and bottom heat)
The food being cooked is exposed to heat
radiation from heating elements located at
the top and bottom of the oven cavity.
Cooking is possible on one shelf level only.
Advantages:
– Baking of cake with moist filling, pizza,
quiche
Main oven
Hot air —————————————
Hot air grilling ——————————
A system by which foods, that would
normally be grilled by direct heat from an
element, are cooked using hot air.
Temperatures between 180 to 190 °C are
selected and the food is placed on the wire
shelf.

Definition of Oven Features

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Radiant grilling
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The food being cooked is exposed to heat
radiation from the heating element at the
top of the oven cavity.
Advantages:
– particularly suitable for flat, small cuts of
meat, i.e., steaks and sausages, fish,
vegetables and toast.
Advantages of hot air:
– low soiling of oven interior
– cooking on up to 3 shelf levels at once
is possible
– shorter preheating times
– low oven temperatures
– gentle defrosting
– bread baking
Advantages Hot-air grilling:
– ideal for steaks, sausages, chicken
joints, fish, kebabs and chops
– no turning of food is required
– three shelves of 'grilled' food can be
prepared at one time
– very convenient
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