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Different types of heating are available with the oven.
You can therefore select the best method for cooking
any dish.
Microwaves
Microwaves are converted into heat in foodstuffs.
Microwaves are suitable for rapid defrosting, warming,
melting, and cooking.
Top/bottom heating
This ensures the even distribution of heat onto the
cake or roast from the top and bottom of the oven.
This is the optimal method for cooking sponge cakes
in tins and sponge flans and cakes in the universal
pan. Top and bottom heating is also suitable for lean
joints of beef, veal and game.
Intensive heat
The strong heat from below gives baked goods a
particularly crispy base. Savoury cakes such as
Quiche Lorraine no longer require preĆbaking.
Intensive heat is also the ideal type of heating for
baking in moulds made from tin, glass or porcelain,
which reflect heat or are poor heat conductors.
Types of heating