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Description of Oven Features
”Defrost” setting ————————— k
Without temperature.
Recommended for delicate bakeware only
(i.e., whipped-cream gateaus).
Top and bottom heat ———————
t
The heat is generated through radiators
situated above and below in the oven and
transmitted to the food being baked and
cooked by radiation.
– Particularly suited for roasting and
baking on one level, for sensitive baked
goods and lean meat cuts and bread.
– Use only one insertion level.
We recommend:
Insertion level 1 or 2.
– For further details see baking and
roasting tables.
Hot air —————————————
‰
The hot air in the oven is circulated by a
blower located in the rear wall of the oven,
which causes a particularly good heat
transmission to the food being baked and
roasted.
– Particularly suite for thawing and baking
also simultaneously at several levels.
– Ideally usable for certain baked goods
like Pizza, yeast twist or cream puffs.
– Do not use insertion level 2, to avoid
impairing the air circulation.
Circulating air grilling ——————— ˆ
The combination between grill and blower.
– Particularly suited for grilling fat meal
cuts and poultry.
– Circulating air grilling with closed oven
door (energy-saving).
– Use only one insertion level.
We recommend:
Insertion level 1 or 2.
– For further details see roasting tables.
Grill ——————————————
x
The heat is generated by the radiator and
transmitted to the food being grilled by
radiation.
– Particularly suited for flat grilled foods
like chops, steaks or toast.
– Grilling with closed oven door (energy-
saving).
– Use only one insertion level.
We recommend:
Insertion level 2 or 3.
– For further details see grilling table.
