Bartscher 150.5011, Instruction Manual

Page: 13 / 20

- 13 -
For significant energy saving, in long cooking the residual heat can be used by turning the oven off a few minutes before the average
times given in the recipes, and keeping the door closed. The oven compartment’s perfect insulation will ensure perfect cooking of the
dish.
OVEN FUNCTIONS SPECIFIC COOKING CHARACTERISTICS
OVEN
BURNER
The heat comes from below. Suitable for any type of dish. For gentle cooking and rising, use
higher insertion levels with respect to the burner and always ensure adequate preheating times.
GRILL
BURNER
Direct exposure of food to the heating power of the flame. Suitable for any type of food for quick
and intense grilling. Useful for final browning of pasta and puddings.
OVEN
BURNER
WITH FAN The heat comes from below and the fan spreads it evenly, attenuating the impact of the powerful
burner on foods. Suitable for any type of dish. Always preheat the oven.
ELECTRIC
GRILL
Direct exposure of food to the heat of the electrical heating element. Used for removing the fat
from particular types of meat, it adapts perfectly to the characteristics of dietetic cooking.
NATURAL
CONVECTION
Traditional electric cooking. The heat produced by the two heating elements envelops the food and
optimises the cooking of any kind of dish. Use middle insertion levels for cakes and pastries.
TOP ELEMENT
Minimum power used. Ideal for heating smaller portions of food.
BOTTOM
ELEMENT
The heat coming from below optimises slow and low temperature cooking. Reduced energy con-
sumption, ideal for warming precooked foods.
DEFROST
Favours thawing of foods, reducing the times normally taken by about 1/3.
ROUND
+ FAN
Ventilated cooking. The heat is spread evenly at all insertion levels. Respecting the different times
allows multiple cooking of different dishes. The high removal of moisture optimises the cooking of
vegetables, fish and cakes with whipped mixture.
GRILL
+ FAN
The fan together with the heating element favours heat circulation for gentler cooking. Ideal for
thorough cooking of particularly large portions of meat.
CONVECTION
+ FAN
Traditional electric cooking combines with ventilation useful for spreading the heat evenly, high
removal of moisture and an even temperature at the various levels. Suitable for any type of cook-
ing.
DOUBLE
GRILL
Ideal for grilling on a large area.
DOUBLE
GRILL
+ FAN The fan together with the powerful action of the heating elements reduces cooking times for large
portions of food.
BOTTOM
E
FAN The heat from below is evenly spread in the oven and allows slow and gentle cooking with low
waste of energy.