Heating Methods - Siemens HL 65024 Instruction Manual

Heating methods

12
Your oven offers you a choice of heating methods
providing ideal options for cooking all types of food.
Conventional top/bottom heat
Heat is radiated evenly from the top and bottom of the
oven onto the cake or joint of meat. This is the best
method for cooking bread, sponge cakes and juicy
fruit flans on one shelf level. Top/bottom heat is also
suitable for roasting lean joints of beef, veal or venison
in an open or closed dish.
Hot air
A fan at the back of the oven distributes the heat from
the top and bottom heating elements evenly throug
hout the oven. Hot air cooking is ideal for baking
pastries or biscuits on a flat tray, cakes in a tin (e.g.
Madeira cake), pre shaped cakes (e.g. fruit loaf),
cream puffs and savoury pies (e.g. quiche) on one
shelf level.
The oven temperature should be set between 20 and
30 ºC lower than with conventional top/bottom hea
ting.
3D Hot air
3D hot air uses all three heating elements top, bot
tom and ring element in the back wall together with
the fan.
With 3D hot air cooking you can bake items on two
shelf levels simultaneously. Biscuits and puff pastry
can be baked on three shelf levels simultaneously.
3D hot air is also ideal for defrosting, drying fruits and
vegetables or making preserves.