Siemens HME 97 Series Operating Instructions Manual page 15

Top and bottom heat
This ensures the even distribution of heat onto the
cake or roast from the top and bottom of the oven.
This type of heating is ideal for baking bread, biscuits
and cheese cake on one level. Top and bottom
heating is also suitable for cooking lean roasts of beef,
veal and game in an open or closed roasting pan.
Hot air
A fan in the rear wall of the oven evenly distributes the
heat from the top and bottom of the oven. Using the
hot air heating system, it is possible to bake on two
levels at the same time. This type of heating will also
provide optimum results when baking sponge cakes
in cake tins or cream puffs.
Select an oven temperature that is 20 to 30 ºC lower
than that for top and bottom heat.
Grilling with circulating air
This type of heating involves the grill heating element
and the fan switching on and off alternately. During
the pause in heating, the fan circulates the heat
generated by the grill around the food. This ensures
that pieces of meat are crisped and brown on all sides
and that the oven remains cleaner than in top and
bottom heating.
Radiant grilling
The entire surface under the grill heating element
becomes hot. This is ideal if you wish to cook several
steaks, sausages, pieces of fish or slices of toast.
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