Systems - Miele H 215 B Operating Instructions Manual

Description of the oven systems
D
This system works by the circulation of
heated air.
A fan situated on the back wall of the
oven sucks in the air, heats it over a
ring element and blows the heated air
through the carefully spaced openings
in the rear panel of the oven.
The oven does not usually need to be
pre-heated as the heated air reaches
the food straight away.
Exception: Pre-heat the oven when
roasting sirloin or baking bread used
with dark flour.
Using the fan heating system you can
bake and roast on different levels at the
same time.
The heated air used by this system is
of a lower temperature than that used
with the Conventional heating system.
14
E
This setting offers the fan heat with
Auto Roast. The oven heats initially to a
high temperature which seals the meat
to keep it succulent and tasty.
As soon as the high temperature has
been reached, the oven temperature is
automatically returned to the pre-
selected setting.
With this conventional method of heat-
ing, radiant heat is directed on the food
from above and below.
Pre-heating the oven is only necessary
when
– baking biscuits or cakes with a short
cooking time, (up to approx. 30
minutes).
– baking some types of doughs,
or baking bread used with dark flour.
– roasting a joint of meat.
A