Types Of Heating - Siemens HB 770.60 B Instruction Manual

Types of heating

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Different types of oven heating are available. You can
therefore select the best method for cooking any dish.
Top and bottom heating
This ensures the even distribution of heat onto the
cake or roast from the top and bottom of the oven.
This type of heating is best for cake mixtures in tins or
for bakes. Top and bottom heating is also suitable for
cooking lean roasts of beef, veal and game.
Gentle cooking in the 70 ºC to 100 ºC temperature
range makes all tender meat particularly juicy.
To keep food warm P: You can keep food warm in
the 65 100 ºC temperature range. Do not keep food
warm for longer than two hours.
Conventional baking
is the most energy efficient type of heating. This type
of heating also ensures even distribution of heat to the
food from the top and bottom of the oven. The
moisture extracted during the baking is retained as
steam in the oven. The food does not dry out.
Leavened food such as bread, bread rolls or plaited
loaves turn out especially well when cooked using this
type of heating. This type of heating is also best for
cooking choux pastries such as cream puffs.
Intensive heat
Due to the intensive heat from below, foods such as
pizza will acquire a particularly crispy base. It is no
longer necessary to preheat the oven to bake spiced
cakes and savoury pies such as quiche lorraine.
Intensive heat is also the ideal type of heating when
baking in moulds made from tin, glass or porcelain,
which tend to reflect heat or are poor conductors of
heat.