Intensive baking
F
This method combines "Fan Heat" with
heat from the lower heating element,
and is particularly useful for dishes that
require a moist topping and crisp base
like pizza and quiche lorraine.
Defrost
G
Defrost can be operated without heat-
ing, or at a temperature of up to 50 °C.
When the defrost system is used with-
out heating the air is circulated by the
fan at room temperature.
Fan Grill
N
The hot air from the grill is distributed
over the food by the fan on the rear
wall of the oven. This enables a lower
temperature to be selected than for
conventional grilling.
The grill is thermostatically controlled
and at times during grilling will not glow
red. This is normal.
Pre-heat the grill for at least 5 minutes
with the door closed.
Grill (1)
m
The inner part of the upper heating ele-
ment acts as the grill. This will glow red
for a few minutes after being switched
on, and it is then ready for use.
Use the Grill 1 setting for small quan-
tities.
The grill is thermostatically controlled
and at times during grilling will not glow
red. This is normal.
Pre-heat the grill for at least 5 minutes
with the door shut before grilling.
Grill 2
n
The entire upper heating element acts
as the grill.
This method is particularly good for grill-
ing large quantities of food using the
grill pan to its full extent.
The grill is thermostatically controlled
and at times during grilling will not glow
red. This is normal.
Pre-heat the grill for at least 5 minutes
with the door shut before grilling.
More practical advice about these
cooking functions is given in the
"Baking", "Roasting" and "Grilling"
sections of the booklet and in the
Miele Cookbook supplied with the
oven.
Description of the oven systems
25
