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OPERATING INSTRUCTIONS
11
Oven Functions
The oven has various types of cooking functions that you can use:
Ventitherm (Fan cooking)
Ventitherm is particularly well suited to baking, roasting and slow
cooking on several shelves at once, and for defrosting.
Oven temperatures are generally 20 to 40 °C lower than for top/bottom
heat.
The heater on the rear wall of the oven and the fan ensure that the hot
air in the oven is circulated continuously. The food is heated from all
sides.
Defrost using the Ventitherm oven function without a temperature
setting, or defrost as per the table. This setting is suitable for the tha-
wing or defrosting of e.g. flans, butter, ice cream, bread, vegetables or
other delicate foods.
Conventional oven
Conventional heat is suitable for baking and roasting on one shelf.
Heat is supplied evenly from above and below.
Bottom Heat
Bottom heat is suitable for preliminary baking of moist cakes.
Top Heat
Top heat is suitable for browning.
Grill
The grill function is particularly well suited to grilling or toasting small
quantities of flat foods.
The heat is provided by the grill heater element on the roof of the oven.
Large Area Grill
Grilling using the large area grill function is particularly well suited to
grilling or toasting large quantities of flat foods such as, e.g. steaks,
cutlets, fish or toast, and is also suitable for browning toast dishes and
gratins.
The heat is provided by the grill heater element on the roof of the oven.
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