Page
6
Version 1.0
Oct 2014
Bottom heating element
– this function is particularly indicated for cooking from the bottom, warming
food up or sterilizing glass jars. It is also used for food requiring long and slow cooking, i.e. casserole
Static Convection mode (conventional cooking)
– heat supplied from both top and bottom outer
heating elements. The oven must be preheated before food is placed inside. Static convection is ideal
for cooking :
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Pastry (dry-thin)
-
Pizzas
-
Bread
Characteristics of static cooking :
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Heat supplied from above and below
-
Cooking possible on one shelf only
-
Low moisture removal
Bottom Heating E Top Heating EFan
– This function gives even cooking by using both
top and bottom outer heating element with fan to help to circulate the heat. By using the outer top
element, it gives the food a golden brown finish. By putting the food to a lower shelf will make food
pastry bases crispier. This function is perfect for food in small quantity on shelf level 2 and / or 3. To
make the food brown and crusty you can put your food on level 1 (the first shelf above the enamelled
floor) and / or 4 (top level)
Ventilated Grill
– Temperature is to be set lower than 175°C. Oven door is to be closed at all times for
grilling. Inner top heating element, fan, and all grill involved components are working in this mode. It
gives homogenous heat coverage all the way from back to the front with fan assisted. It is good for
cooking food in small quantity. The rotisserie can be used with this function
Ventilated Maxigrill
– temperature is to be set lower than 175°C. Oven door is to be closed at all times
for grilling. Both outer and inner top heating element, fan, and all grill involved components are
working in this mode. This mode is ideal for cooking large pieces of food. The rotisserie can be used
with this function
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