Description Of The Systems - Miele H 4541 Pyrolytic Operating And Installation Manual

Description of the systems

Fan plus
This system works by the circulation of
heated air.
A fan situated on the back wall of the
oven draws 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-heating may be
necessary for foods which cook in less
than 20 minutes and for foods such as
puff pastry and yeast mixtures where
instant heat is required to make them
rise quickly.
When using Fan plus you can bake and
roast on different levels at the same
time.
Lower temperatures can be used than
with Conventional heating, as the Fan
plus system circulates the heated air
throughout the oven.
Fan heat
Unlike Fan plus this function uses the
top and bottom heater elements to
create the heat and then uses the fan in
the back of the oven to distribute it
around the oven cavity.
Baking and roasting can only be done
on one level at a time with this function.
26
Auto roast
The oven heats initially to a high
temperature (230 °C) which seals the
meat to keep it succulent and tasty. As
soon as this temperature has been
reached, the oven temperature
automatically drops back down to the
pre-selected setting.
Intensive bake
This method combines the "Fan plus"
system with heat from the lower heating
element, and is particularly useful for
dishes that require a moist topping and
crisp base like pizza and quiche
lorraine.
Conventional heating
With the conventional method of
heating, radiant heat is directed on the
food from above and below. It is useful
where a fairly long cooking time is
required and a deep colour and good
rise are needed.
It is usually necessary to pre-heat the
oven when using this method.