Koncar SE 5604 SERIES, Operating, Installation And Connecting Instructions

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EN
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Fan forced heating (Figure 18)
A fan is installed on the rear side of the oven. The fan
aspirates the air from the oven, forces it over a circular
heating element and then back to the oven. So the hot air
continuously circulates around the food which is inside the
oven. Preheating is not necessary, because a desired
temperature is reached in a short period of time. This
heating method is particularly suitable for baking at several
shelf levels at one time.So, in addition to meat or fish, you
can cook eg. potatoes, rice as well as cookies without any
risk that different food will take flavour from each other. For
example, you can roast pork which requires a temperature
of 180
°
C together with cookies requiring only 160
°
C. The
advantage of this mode is the saving of time and energy.
Set the operating mode selector knob to the symbol
and the temperature control knob to the desired temperature (see the fan forced baking table).
Red indicator lamp illuminates until the oven reaches the preset temperature.
Use the residual heat: switch the oven off some 5-10 minutes before the food is done.
Thawing with hot air
This function is used for defrosting of deep frozen food. Shallow aluminium pans are
particularly suitable for fast defrosting, because aluminium is good heat conductor. For meat
and vegetable meal defrosting, flat aluminium trays are recommended. To defrost fresh deep
frozen meat and fruit, use covered pyrex casserole. Middle shelf guide should be used for
defrosting.
Hot air baking
Cakes, biscuits, cookies, etc. may be baked at several shelf levels at the same time, saving
both time and energy. Preheating is not necessary, except for sponge cakes and bread.
Various cakes can be baked at the same time provided that they require more or less equal
temperature. Remember that if several pans are used at a time, more steam will be generated
than with only one pan. This particularly applies to fruit cakes. Therefore, do not put more than
2 pans at a time when baking cakes with fruit having high water content. If only one pan is
used, place it always at the 2
nd
shelf level (counting from the bottom upwards). If two pans are
used, 1st and 3
rd
shelf guides are recommended. Medium-high cakes, such as cakes made of
yeast raised dough or cakes baked in forms, should be placed on the 2
nd
guide level. For
bread baking, it is recommendable to put a deep grease collecting pan with ¼ l of hot water in
the oven first.
Grilling on the grate
The advantage of this grilling method is that meat remains succulent and tasty. Because of the
hot air circulation, the surface of the meat gets done quickly, i.e. a crust is formed which keeps
the juice inside and thus preserves the taste of the meat.
Meat preparation
Grilling time will be shorter if bones are removed. Smear the meat with salt and oil or with a
mixture of oil, salt and chilli pepper.
Figure 18