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Maintaining Temperature After Cooking or Slowly Heating Foods
The upper heating element, the circular element and the fan come on.
The heat is dispersed by forced convection with greater intensity in the upper part.
The temperature can be set to between 50 °C and 140 °C via the thermostat knob.
Recommended for:
Keeping food warm after any type of cooking. Slow heating of cooked food.
Convection Cooking with Ventilation
The upper and lower heating elements come on and the fan.
The heat coming from above and below is dispersed by convection with ventilation.
The temperature can be set to between 50 °C and 225 °C via the thermostat knob.
Recommended for:
Voluminous dishes and large quantities which require the same degree of cooking both inside and out, for
example rolled roasts, turkey, roast legs, cakes etc.