John Lewis JLRCBK105 Instruction Manual page 10

Grill (main - auxiliary)
The heat coming from the grill element gives
perfect grilling results, especially for thin and
medium thickness meat and, in combination
with the rotisserie (when present), it allows
the food to be browned evenly at the end of
cooking.
Perfect for sausages, ribs and bacon.
This function enables large quantities of
food, particularly meat, to be grilled evenly.
Small grill (auxiliary)
Using only the heat released from the
central element, this function enables small
portions of meat and fish to be grilled for
making kebabs, toasted sandwiches and all
types of grilled vegetable side dishes.
Fan-assisted grill (main)
The air produced by the fan softens the
strong heatwave generated by the grill, giving
perfect grilling even with very thick foods.
Perfect for large cuts of meat (e.g. shin of
pork).
Fan-assisted bottom
(main)
The combination of the fan with just the
lower heating element allows cooking to be
completed more rapidly. This system is
recommended for sterilising or for finishing
off the cooking of foods which are already
well-cooked on the surface, but not inside,
which therefore need a little more heat.
Perfect for any type of food.
Bottom (main - auxiliary)
The heat coming solely from the bottom
makes it possible to complete the cooking of
foods that require a greater basic
temperature, without affecting their
browning. Perfect for cakes, pies, tarts and
pizzas.
Circular (main)
The combination of the fan and the circular
element (incorporated in the rear of the
oven) enables different foods to be cooked
on several levels, as long as they need the
same temperature and cooking time. Hot air
circulation ensures instant and uniform
distribution of heat. It will be possible, for
instance, to cook fish, vegetables and biscuits
simultaneously (on different levels) without
mixing smells and flavours.
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