11
Definition of Oven Features – Main oven
Hot air grilling ——————————
ˆ
With hot air grilling the fan and the grill
elements are activated alternatively.
The heat generated by the grill element is
evenly distributed in the oven cavity by the
fan. This method of cooking gives an effect
similar to spit roasting (rotisserie)
Advantages:
– particularly suitable for pork and poultry
when a crisp skin is desired.
Grill —————————————
x \
The food being cooked is exposed to heat
from the grill element at the top of the oven
cavity.
Advantages:
– Particularly suitable for flat, small cuts of
meat, i.e., steaks and sausages, fish,
vegetables and toast.
Centre-area grill ————————
x
– only the centre area of the grill
element heats up
– especially useful with small amounts of
food
– energy-saving operation
Full-width grill —————————
\
Advantages:
– the entire grill element heats up
– especially useful with large amounts
of food
Gentle defrosting ————————
k
Advantages:
Recommended for delicate pastries only
(i.e., whipped-cream gateaus).
Conventional cooking ——————
t
(top and bottom heat)
The food being cooked is exposed to heat
radiation from heating elements located at
the top and bottom of the oven cavity.
Cooking is possible on one shelf level only.
Advantages:
– baking rich fruit cake, pizza, quiche.
Hot air
—————————————
‰
Advantages of hot air:
– low soiling of oven interior
– cooking on up to 3 shelf levels at once
is possible
– shorter preheating times
– low oven temperatures
– gentle defrosting
– bread baking
