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Bottom heat (+ Rotary spit function)
Bottom heat and spit motor are in operation. This function heats up the un
-
derside of the food. It is particularly suitable for slow cooking, e.g. cassero-
les and the use of a roasting spit.
Convection (Top + Bottom heat + Fan)
The heat is generated by the top and bottom heat element and distributed
evenly inside the oven by the fan. Suitable for pastries, blind baking not
necessary.
Hot air (Circular heating e Fan)
Both the fan and the circular heating element are in operation. The hot air
can be adjusted between 50°C and MAX° and is evenly distributed inside
the oven. This heating function is ideal for the simultaneous preparation of
several dishes, e.g. meat and fish, without affecting the smell or taste. It is
also suitable for fine pastries.
Top and Bottom heat (+ Rotary spit function)
Top heat (upper outer heating element) and Bottom heat, as well as the spit
motor are in operation. This function increases the heat. It is hotter at the top
than at the bottom, which is particularly suitable for meat, optionally using a
roasting spit.
Bottom heat with Convection (Bottom heat + Fan)
The air which is heated by the bottom heat element is circulated by the fan
and so helps to distribute the heat between 50 and 200°C. This function can
be used for sterilizing glass jars.
Convection grill (Small grill + Fan)
The air is heated by the grill element and distributed in the oven by the fan for
faster and more even cooking.
Hot air grill (Small grill + Circular heating e Fan)
This function uses hot air for cooking with the grill to brown the top side
of foods.
Using the device
Note:
During the running time of all programs with spit function
the rotary spit motor is in operation.
To use this function, insert the spit accessories into the oven before starting
the program, as described in the corresponding chapter.
Of course, you can also use these programs without the rotary spit.
The operation of the rotary motor has no influence on the cooking process.
