Hisense BO3PY5I Instructions For Use Manual page 16

When the selected temperature is reached, the preheating process stops and an acoustic signal is
emitted. door will appear on the display unit. Open the door and insert the food. The program will
automatically continue baking with selected settings.
INFORMATION!
When the quick preheating function is activated, delayed start function cannot be used.
CHOOSING THE COOKING SYSTEM
Symbol Use
HOT AIR
Hot air allows better flow of hot air around the food. This way, it dries out the surface
and creates a thicker crust. Use this system to cook meat, pastry and vegetables,
and to dry food on a single rack or multiple racks simultaneously.
Steam injection results in better browning and more crunchiness of the surface.
PIZZA SYSTEM
This system is optimal for baking homemade pizza and pastry with higher water
content. Use it to bake on a single rack, when you want the food to be done faster
and to be crunchy.
AIR FRY
This cooking method gives the food a crispy crust, without added fat. It is a healthy
version of "fast food" with a lower calorie content. Suitable for small cuts of meat,
fish, vegetables and pre-cooked frozen products (fries, chicken medallions).
The addition of steam cooks the surface better and creates a crunchy crust.
GRILL WITH HOT AIR
Hot air allows better flow of hot air around the food. This will dry out the surface.
In combination with the grill heater/broiler, this will also result in a more intensive
colour.
For faster baking of meat and vegetables.
TURBO BAKE
For dishes where even crispiness from all sides is desirable. The system is also
suitable as the first step in the step baking mode, as it allows quick browning of
the surface in the first stage and slow baking in the second stage. The meat will be
juicy with a nicely browned crust.
LARGE GRILL
Use this system to grill large amounts of flat-shaped food like toast, open
sandwiches, grill sausages, steaks, fish, skewers etc., as well as for cooking au
gratin and for browning the crust. The heaters mounted on the top of the oven cavity
evenly heat the entire surface.
Maximum allowed temperature: 240 °C
TOP AND BOTTOM HEATER
Use this system for conventional baking on a single rack, making soufflés, and
baking at low temperatures (slow cooking).
Steam injection results in better browning and a crunchier crust.
GENTLE BAKING
For gentle and controlled slow cooking of delicate food (soft cuts of meat) and
baking pastry with a crunchy bottom.
TOP AND BOTTOM HEATER WITH FAN
For even baking of food on a single rack, and for making soufflés.
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