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BROILING
BROIL: upper inner element
BROIL delivers intense heat from the inner region of the top element. Great when
you need to quickly broil one to two portions of your usual favorites, like crispy
chicken breasts or a steak.
MAXI BROIL: upper inner and outer elements
MAXI BROIL delivers intense heat from the entire top element. It is the most
suitable mode for ‘finishing off’ many meals, for example browning the top of
potato gratin and frittata. Use MAXI BROIL to toast bread or to broil your favorite
chicken, fish and steak.
CONV BROIL: fan plus upper inner and outer elements
CONV BROIL produces food with a finish that is similar to a rotisserie. Meat, poultry
and vegetables cook beautifully; food is crisp and brown on the outside while
the inside remains moist and tender. Try using this mode for whole chicken or
tenderloin of beef.
WARM
WARM is a constant low heat of 165°F (75°C). Use it to keep cooked food hot, or to
warm plates and serving dishes. To reheat food from cold, use TRUE CONV and
change to WARM only when the food is piping hot, as this mode will not bring cold
food up to a temperature high enough to kill any harmful bacteria.
SELF CLEAN
This oven features a pyrolytic self-cleaning cycle that takes care of the mess and
grime that is traditionally associated with oven cleaning. During self-cleaning, the
oven reaches very high temperatures. This burns off and breaks down soil and
grease deposits. A smoke eliminator and active venting system eradicates odor. For
instructions on how to use SELF CLEAN, see the ‘Care and cleaning’ section.
Cooling fan
A cooling fan will come on automatically and blow air out below the oven door during the use
of most oven modes. It may continue to run after the oven is switched off to keep the door and
control panel cool.
Using your oven - before you start