13
Light
A light inside the Oven.
Defrost with Fan
The air at ambient temperature is distributed inside the oven for defrosting food more quickly and
without proteins adulteration.
Conventional Bake+Rotisserie
A conventional oven works by the heat rising. The top is hotter than the bottom. Perfect for
cooking different sides of the meat simultaneously.
3D True Convection Heat
Both the fan and the circular heating element work together. The hot air adjusts at 120
℉
(50
℃
) to
the max temp for evenly distributed inside the oven. Ideal for cooking several types of food
simultaneously without affecting taste and smell. Indicated for chicken and delicate pastries.
Broil
It is indicated for grilling and gratinating small quantities of traditional food. This function can be
used for very short times around 5-10 min. For a longer time, this function must always be used
with a half-open door and control protection.
Bake/Broil with Rotisserie
Upper inside heating element
or ( Rotisserie
).
It is indicated for bake or broil, such as baked biscuits.
This function must always be used with half-open door and control protection.
Hot Air Rotisserie (Convection)
Important: Do not set temp over 350
℉
(175
℃
). Keep the oven door closed, and all grill
components and fan work. In this setting, the central heating elements(upper inside heating
element) of the top work. This combination of features increased the heat radiation effect to
penetrate the internal food and avoid charred food.
Pizza Function
The air which is heated by the lower heating element is circulated by the fan and useful to
distribute the heat between 122 -392
℉
(50 -200
℃
). This function can be used for sterilizing glass
jars.
