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18
Using the Oven
Use of the oven functions
The oven has the following functions:
Oven function
VIGOROUS STEAM
Cooking
INTERVAL PLUS
INTERVAL STEAM
TRUE FAN
MOIST FAN
COOKING
FAN BAKING
SLOW COOK
CONVENTIONAL
ROTITHERM
DUAL GRILL
SINGLE GRILL
KEEP WARM
DEFROST
BOTTOM HEAT
For fruit, vegetables, fish, potatoes, rice, pasta or special side-
dishes.
For foods with a high moisture content and for reheating foods.
For baking and roasting and warming up frozen or chilled
foods.
For baking on up to three oven levels at the same time.
Set the oven temperatures
20-40 °C lower than when using Conventional.
For energy-saving baking and cooking of mainly dry bakery
items as well as for baking in tins on one level.
For baking on one oven level dishes that require more inten-
sive browning and a crispy base.
Set the oven temperatures 20-40 °C lower than when using
Conventional.
For preparing especially tender, succulent roasts.
For baking and roasting on one oven level.
For roasting larger joints of meat or poultry on one level.
The function is also suitable for gratinating and browning.
For grilling flat foodstuffs in large quantities and for toast-
ing.
For grilling flat foodstuffs placed in the middle of the grill
and for toasting.
To keep dishes warm.
For defrosting e. g. flans and gateaux, butter, bread, fruit or
other frozen foods.
For baking cakes with crispy or crusty bases.
Application
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