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Oven Operation
Description of the cooking
modes
Defrosting
Defrosting can be done without heat or
at a temperature of up to 120°F (50°C).
When Defrosting without heat, the circu-
lated air will be at room temperature.
Intensive baking
This method combines "Convection"
with "Bottom Heat" and is recom-
mended for dishes that have a moist
topping and crisp base such as pizza
or quiche lorraine.
Fan Broiling
Hot air from the broiling element is
blown over the food by the convection
fan on the rear wall of the oven. This
allows broiling at lower temperatures
than in the “Broiling 1” or “Broiling 2”
mode.
Broiling 1
The inner part of the upper heating ele-
ment is used in this mode. It will glow
red a few minutes after being turned
on, and is then ready for use. Use this
mode for small quantities or thin pieces
of food.
Broiling 2
The entire upper heating element is
used for broiling.
In this mode, the inner part of the heat-
ing element will glow red a few minutes
after being turned on. The outer part of
the element will remain noticeably dar-
ker, but will still produce the heat
necessary for broiling.
This mode is especially useful for broil-
ing thicker cuts or large quantities of
food distributed over the entire rack.
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