Energy Saving Advice; For Built-In Oven - Vestfrost VBO 1160 XN User Manual

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8. ENERGY SAVING ADVICE

8.1 For built-in ovens
- Cooking processes
- Take all the accessories that are not needed in the cooking process out of the oven.
- Choose the lowest temperature specified in the recipe and control the food after the shortest
specified time period.
- Preheat the oven only when necessary according to the recipe.
- Avoid opening the oven as far as possible during the cooking process.
- Preferably use matte, dark baking molds and dishes made of non-reflective materials
(enamelled steel, heat resistant glass, coated aluminum / cast iron). Shiny materials like
stainless steel or aluminum reflect heat away from the food. Also, do not place the heat-
reflecting stanniol at the bottom of the oven or on the racks.
- Monitor the cooking time to avoid wasting energy when preparing the food. Set a required
cooking time, or use a roasting thermometer if available.
- Hot air Plus is a heating form that can be used for preparing many dishes at lower
temperatures than with other heating forms.
With over-under heat the heat is immediately distributed throughout the oven volume and thus,
many dishes can be evenly prepared on several levels at the same time.-
ECO hot air is an innovative form of heating,
that is especially suitable for small quantities, e.g. deep-frozen pizzas, bread or cookies, but
also for meat dishes and roasts. This heating form saves up to 30% of energy if compared to
regular heating forms, and thus it guarantees an energy-efficient cooking experience with
optimal heat utilization. Avoid opening the oven during the cooking process.
- Use the Grill with ventilation heating form for grill dishes as far as possible. This utilizes lower
temperatures than other grill heating forms
- If possible, prepare several dishes at the same time. Place them side by side or on different
oven racks.
- Dishes that cannot be prepared simultaneously should be prepared right after each other to
utilize the heat in the oven as much as possible.
EN - 22

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