Types Of Heating - Siemens HB870570 Instruciton Manual

Types of heating

16
Different types of oven heating are available. You can
therefore select the best method for cooking any dish.
Conventional heat
This ensures the even distribution of heat to the cake
or roast from the top and bottom of the oven.
Optimum results are achieved when cooking bakes in
this way. Conventional heat is also suitable for
cooking lean roasts of beef, veal and game.
The braising setting, with a temperature range of
70 120 ºC, is ideal for acquiring particularly juicy
results from all lean pieces of meat.
Intensive heat
Due to the intensive heat from below, foods such as
pizza will acquire a particularly crispy base. It is no
longer necessary to preheat the oven to bake
cheesecakes and savoury pies such as quiche
lorraine.
Intensive heat is also the ideal type of heating when
baking in moulds made from tin, glass or porcelain,
which tend to reflect heat rather than conduct it in the
proper manner.
Conventional Baking
This type of heating also ensures even heat
distribution to the food from the top and bottom of the
oven. The moisture which is extracted during baking
is retained as steam in the oven. The food does not
dry out. Yeast risen food such as bread, bread rolls or
plaited buns turn out especially well when cooked
using this type of heating. This type of heating is also
best for cooking choux pastry goods such as cream
puffs.
3D hot air
A fan in the rear wall of the oven distributes the heat
from the top and bottom of the oven and the ring
heating element. Using 3D hot air, it is possible to
bake cakes and pizza on two shelves, and biscuits
and puff pastry on as many as three shelves at the
same time. This type of heating will also provide
optimum results when baking sponge cakes in cake
tins and puff pastry. The required oven temperatures