Description Of Oven Features - Siemens HB 25 K Series Instructions For Use Manual

"Defrost" setting —————————
Without temperature.
Recommended for delicate bakeware only
(i.e., whipped-cream gateaus).
Top and bottom heat ———————
The heat is generated through radiators
situated above and below in the oven and
transmitted to the food being baked and
cooked by radiation.
– Particularly suited for roasting and
baking on one level, for sensitive baked
goods and lean meat cuts and bread.
– Use only one insertion level.
We recommend:
Insertion level 1 or 2.
– For further details see baking and
roasting tables.
Hot air —————————————
The hot air in the oven is circulated by a
blower located in the rear wall of the oven,
which causes a particularly good heat
transmission to the food being baked and
roasted.
– Particularly suite for thawing and baking
also simultaneously at several levels.
– Ideally usable for certain baked goods
like Pizza, yeast twist or cream puffs.
– Do not use insertion level 2, to avoid
impairing the air circulation.
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Description of Oven Features

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Circulating air grilling ———————
The combination between grill and blower.
– Particularly suited for grilling fat meal
cuts and poultry.
– Circulating air grilling with closed oven
door (energy-saving).
– Use only one insertion level.
We recommend:
Insertion level 1 or 2.
– For further details see roasting tables.
Grill ——————————————
The heat is generated by the radiator and
transmitted to the food being grilled by
radiation.
– Particularly suited for flat grilled foods
like chops, steaks or toast.
– Grilling with closed oven door (energy-
saving).
– Use only one insertion level.
We recommend:
Insertion level 2 or 3.
– For further details see grilling table.
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