11
2.3 Operating principle of the
operating modes
Hot Air (True Convection)
In the true convection mode, all prepared meals
are cooked at the same temperature. Diverse or
similar meals can be prepared on several levels
without any transfer of taste. You can bake, roast
and sterilize (can foods) with hot air.
Baking with Hot Air (True Convection)
This is the ideal operating mode for baking several
trays and tins at the same time. (Fig. 13)
Roasting with Hot Air (True Convection)
Meat is evenly browned on all sides. When roasting
on the grid, insert the broil pan one level lower to
collect dripping fat.
Hot Air (True Convection) and Bottom Heat
When this function is used, the bottom heating
element is additionally in operation.
The fan wheel ensures a uniform distribution of
heat. Heat is also generated from below. (Fig. 14)
Top and Bottom Heat
T wo heating elements (top and bottom heat) are
operated jointly. When baking with top and bottom
heat, you can only use one level. Best baking and
roasting results are on the second level from below.
(Fig. 15)
This unit allows you to select the top and bottom
heat elements separately. In these modes of
operation you can deliberately choose to bake or
roast food from the top or the bottom.
50
50
50
Fig. 13
Fig. 14
Fig. 15
