5
TOP OVEN GENERAL FEATURES
This is a conventional oven with 2 cooking positions, thermostatically controlled, obtained
by 3 heating elements (top, bottom and grill).
TOP OVEN OPERATING PRINCIPLES
Heating and cooking in the CONVENTIONAL oven are obtained in two following ways:
a.
by normal convection
The heat is produced by the upper and lower heating elements.
b.
by radiation
The heat is radiated by the infra red grill element.
BOTTOM OVEN GENERAL FEATURES
This is a MULTI-FUNCTION oven. As its name indicates, this is an oven that presents
particular features from an operational point of view. In fact, it is possible to insert 7
different programs to satisfy every cooking need. The 7 positions, thermostatically
controlled, are obtained by 4 heating elements (top, bottom, grill and circular).
BOTTOM OVEN OPERATING PRINCIPLES
Heating and cooking in the MULTI-FUNCTION oven are obtained in the following
ways:
a.
by normal convection
The heat is produced by the upper and lower heating elements.
b.
by forced convection
A fan sucks in the air contained in the oven, which circulates it through the
circular heating element and then forced back into the oven by the fan. Before
the hot air is sucked back again to repeat the described cycle, it envelops the
food in the oven, provoking a complete and rapid cooking.
It is possible to cook several dishes simultaneously.
c.
by semi-forced convection
The heat produced by the upper and lower heating elements is distributed
throughout the oven by the fan.
d.
by radiation
The heat is radiated by the infra red grill element.
e.
by radiation and ventilation
The heat from the infra red grill element is distributed throughout the oven by
the fan.
f.
by ventilation
The food is defrosted by using the fan only function without heat.
Summary of Contents for ESM 495 ST
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