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Description of the oven 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 enabling
lower temperatures to be used than
with the Conventional heating system.
The oven does not usually need to be
pre-heated as the heated air reaches
the food straight away.
Exception: Pre-heating may be necess-
ary for foods such as puff pastry and
yeast mixtures where instant heat is re-
quired to make them rise quickly.
Using the fan heating system you can
bake and roast on different levels at the
same time.
If a temperature of at least 140°C is se-
lected, the "rapid heat-up" feature is ac-
tivated automatically.
The "Top Heat" heating element swit-
ches in to heat the appliance up more
rapidly. This saves energy.
Auto Roast E
The oven heats initially to a high tem-
perature which seals the meat to keep
it succulent and tasty.
As soon as the high temperature has
been reached, the oven temperature is
automatically returned to the pre-
selected setting.
If a temperature of at least 140°C is se-
lected, the "rapid heat-up" feature is ac-
tivated automatically.
The "Top Heat" heating element swit-
ches in to heat the appliance up more
rapidly. This saves energy.
Conventional heating A
With the conventional method of heat-
ing, radiant heat is directed on the food
from above and below. It is useful
where a fairly long cooking time is re-
quired and a deep colour and good
rise are needed.
It is usually necessary to pre-heat the
oven for about 20 minutes when using
this method.
If a temperature of at least 150°C is se-
lected, the "rapid heat-up" feature is ac-
tivated automatically.
The fan and its heating element switch
in to heat the appliance up more
rapidly. This saves energy.
Description of the oven systems
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