Description Of The Heatbg Systems.16-18 - Miele H 814 Operating Instructions Manual

Description of the heating systems
Fan oven heating
This system works by the crculabon of
healed air
A fan siliiated on the back of the
oven sucks in the air. heats it over a
ring element and Hows the heated an
through the carefully spaced openings
in the rear panel into the ovaa The
heal is transferred quickV* evenly and
Inlerrsivefy to the food. This systOT
can operate on lower temperatures
than the conventtorral roof and ftoor
system.
The oven does not usually need to be
pre*healed as the heated all reac^res
the food without delay.
Food can be baked or toasted on sev*
eral levels at the same time thereby
saving time and energy.
Oven temperatures shorJd be 20-
25 C lower than those required for
conventiorral heating systems.
Fan oven and Automatic roasting
The oven heals hiballv to a high tern*
perature which seats the meat to keep
I succulenf and tasty. As soon as the
high temperature has been reached,
the oven temperature is automahcelly
returned to the setting pre*selected on
the terrfierature control. This method
Is not suitable for baking, with the
excepdon of wffiole com, rye or whole*
meal bread with sour dough.
Intensive baking
This method of healing combines
Tan" healing with "Roof and floor"
heating and is particularly useful for
dishes that require a moist topping
dr>d crisp base like pizzas aryJ quiche
lorraine. Temperatures should be
20*25 ® C lower than conventional
baking temperatures.