Symbol
Description
Suggestions
Traditional Bake
160-180°C **
1
st
/2
nd
level
Fan Bake+
150-200°C
2
nd
/3
rd
level
Roti Grill
L5 power
Roti Fan Grill
200°C
Roti Bake
200-240°C
Maxi Grill
L3 (power) **
th
th
4 / 5
level
Pastry Plus
170-210°C **
st
nd
1 / 2 level
Only the bottom bake element is used. Suitable for crème caramel,
puddings and bain marie on one level.
The bottom heating element is used with the fan circulating the air inside the
oven. This method is ideal for fruit flans, tarts, quiches and pizza. It prevents
the top of food from drying.
Place the shelf in the bottom position.
Both upper elements are used; the oven should be allowed to preheat for 5
mins. Place food on the wire shelf with the roasting dish underneath to
collect any drips . Turn food 2/3 of the way through cooking if required. Use
the grill with door closed. Use L5 (power) without preheating when grilling
toasts.
For cakes and bread on a single level. Uses the upper and lower elements
initially. The fan, with the fan pulsing during the cookting process after the
oven has reached temperature.
Recommended for chicken breast, quails or fish fillets. The top grill element
is used with the turnspit roatating the food to be cooked. Place a baking tray
underneath the food at level 1 to collect drips and juices. Use the grill with
door closed.
Recommended for large items such as chicken or turkey. The top grill
element is used in conjunction with fan with the turnspit rotating the food to
be cooked. Place a baking tray underneath the food at level 1 to collect drips
and juices. Use the grill with door closed.
Recommended for beef or pork roasts. The top and bottom elements are
used with the turnspit roatating the food to be cooked. Place a baking tray
underneath the food at level 1 to collect drips and juices.
** Ideal temperature for suggested foods.
EN
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