Brandt SANGIORGIO GFM10XEP, Manual

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P
ulsed conventional oven
Food is cooked by a top and
bottom element and the fan.
C
onventional oven
Food is cooked by a top and
bottom element. No fan.
P
ulsed bottom oven
Food is cooked by the
bottom element with gentle
heat from the grill and the
pulsed-air fan.
W arming oven
Heating from top and bottom
elements with pulsed air.
Temperature rises rapidly.
Some food can be started off
in a cold oven
Pre-heating needed to reach
the required temperature.
Stays warm
Food is cooked from
underneath.
Place the wire shelf on the first
shelf from the base.
This programme allows about
20% saving with no preheating.
The ECO feature is used to label
the oven.
Symbol
Feature Description
C
onventional oven ECO
Food is cooked by a top and
bottom element. No fan.
Cooking methods
F
an oven
A heating element at the
back of the oven and the
fan help cook the food.
No pre-heating necessary except
for food with a relatively short
cooking time (e.g. small biscuits
on several shelves).
A
djustable grill
Cooking is done by the top
element only. No fan.
P
ulsed grill
Cooking is done
alternately by the top
element and by the fan.
No pre-heating required. Suitable for
poultry and succulent joints that have
a spit-roasted appearance. Large
joints can be accommodated by
placing directly on the shelf and
using the multi-purpose baking tray
on the bottom rail to catch the juices.
Warm up for 5 minutes.
Slide the grill pan onto the shelf
beneath the grill.
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·Cooking methods referred to in the information about energy labelling in accor
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99637441 italien et anglais.qxd 07/07/2005 10:46 Page 48