Fan heat
D
This system works by the circulation of
heated air.
A fan situated on the back wall of the
oven sucks in the air, heats it over a
ring element and blows the heated air
through the carefully spaced openings
in the rear panel of the oven, enabling
approx. 20° C lower temperatures to be
used than with Conventional heat
A
or
other fan systems.
The oven should only be pre-heated if
the food takes less than 20 minutes to
cook.
When using the fan heating system you
can bake and roast on different levels
at the same time.
Conventional heat
A
With the conventional method of
heating, radiant heat is directed onto
the food from above and below. It is
particularly suitable for baking rich fruit
cakes, pastries and breads where fairly
long cooking times are required. It is
necessary to pre-heat the oven when
using this method. The wire rack should
always be used to allow the heat to
circulate. Only one level should be
used.
Intensive baking
o
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
such as pizza and quiche lorraine. It
eliminates the need to blind bake. It is
not suitable for roasting or shallow
baking. The first shelf position should
always be used with this function.
Defrost
G
Defrost can be operated without heat,
or at a temperature of up to 50 °C.
When the defrost system is used
without heat, air is circulated by the fan
at room temperature.
Oven functions
26