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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 rich fruit, cake, pizza, quiche.
Radiant grill ——————————
The food being cooked is exposed to heat
from the grill 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.
Full-width grill —————————
Advantages:
– the entire grill element heats up
– especially useful with large amounts
of food
Centre-area grill ————————
– only the centre area of the grill
element heats up
– especially useful with small amounts of
food
– energy-saving operation
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Definition of Oven Features – Mini oven
t
Bottom heat
With this setting on the heating element if
the base of the oven cavity is activated.
Advantages:
– Particularly useful with dishes that
require a distinctive bottom crust or
browning e.g. casseroles, baking blind,
quiches.
Use just before the end of the
baking or roasting time.
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