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Description of the systems
Fan Heat D
This system works by the circulation of
heated air.
A fan situated on the back wall of the
oven sucks in the air, heats it over a
ring element and blows the heated air
through the carefully spaced openings
in the rear panel of the oven.
The oven does not usually need to be
pre-heated as the heated air reaches
the food straight away.
Exception: Pre-heat the oven when
roasting sirloin.
Using the fan heating system you can
bake and roast on different levels at the
same time.
The heated air used by this system is
of a lower temperature than that used
with the “Conventional” heating system.
Defrost G
No heating is used.
At this setting air at room temperature
is circulated by the fan, for gentle de-
frosting.
Conventional heating A
With this conventional method of heat-
ing, radiant heat is directed on the food
from above and below.
Pre-heating the oven is only necessary
when
– baking cakes or baking with a short
cooking time.
– baking sensitive doughs.
– roasting a joint of meat, fillet.
Grill ,
The inner part of the upper heating ele-
ment acts as the grill. This will glow red
a few minutes after switching it on and
is then ready for use.
Pre-heat the grill for 5 minutes with the
oven door closed, before placing the
food on the rack.
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