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Using the Oven
Your appliance has various operating modes which make your appliance easier to use.
To enable you to find the correct type of heating for your dish, we have explained the
differences and scopes of application here.
Types of heating
Lamp
Defrost
Double Grill + Fan
Double Grill
Radiant Heat
Conventional + Fan
Conventional
Bottom
Convection
10
Function Setting
Temperature
For lightening the cavity without any heating
−
element switch on.
For gently defrosting frozen food.
The circulation of air at room temperature
enables quicker thawing of frozen food, (without
−
the use of any heat). It's a gentle but quick way
to speed up the defrosting time and thawing of
ready-made dishes and cream filled product,
etc.
For roasting poultry, fish and larger pieces of
meat. The heating element and the fan switch
50 - 250 ºC
on and off alternately.
The fan circulates the hot air around the food.
For grilling flat items for grilling, such as steaks,
sausages, toast and so on.
50 - 250 ºC
The whole area below the heating element
becomes hot.
For grilling small amounts of steaks or
sausages.
50 - 250 ºC
The centre area under the heating element
becomes hot.
For baking and roasting on one or more levels.
(But no more than 3)
50 - 250 ºC
The fan distributes heat from heating elements
evenly around the cavity.
For traditional baking and roasting on one level.
50 - 250 ºC
Especially suitable for cakes with moist
toppings.
For preparing pizza and dishes which require a
lot of heat from underneath.
50 - 250 ºC
The bottom heating element heats up and the
fan distributes heat evenly around the cavity.
An element around the convection fan provides
50 - 250 ºC
an additional source of heat for convection style
cooking.
Use
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