– Intensive bake
For recipes which require a moist topping and a crisp
base, e. g. cheese cake, pizza, Quiche Lorraine and
German style open fruit cakes.
It is not suitable for roasting or shallow baking because the
base will brown too much.
– Conventional
For long, slow baking or traditional recipes, e.g. fruit cake,
casseroles.
– Top heat
For browning dishes, finishing dishes with a cheese
topping.
– Bottom heat
Use this setting towards the end of baking, to reheat or
brown the base of a cake, quiche or pizza.
– Gentle bake
For cooking dishes that require a crispy top, e.g. bakes
and gratins.
– Fan grill
For grilling thick cuts, e.g. rolled meat, poultry.
Grill with the oven door closed.
– Grill - half
For grilling flat items, small quantities, and for browning
food in small dishes.
Grill with the oven door closed.
– Grill - full
For grilling flat items, large quantities, and for browning
food in larger dishes.
Grill with the oven door closed.
– Defrost
For gentle defrosting of deep frozen foods.
– Pyrolytic
For cleaning the oven interior.
Using the oven
29
Summary of Contents for H 4541
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