Description of the systems
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
lower temperatures to be used than
with the Conventional heating system.
The oven does not usually need to be
pre-heated as the heated air reaches
the food straight away.
Exception: Pre-heating may be necess-
ary for foods such as puff pastry and
yeast mixtures where instant heat is re-
quired to make them rise quickly.
Using the fan heating system you can
bake and roast on different levels at the
same time.
Rapid heat-up
Ä
With Rapid heat-up the grill element,
the bottom heat element and the fan all
switch on at the same time so that the
oven reaches the required temperature
as quickly as possible. The indicator
light above the temperature selector
goes out when the required tempera-
ture has been reached. The oven func-
tion selector must then be turned to the
function you wish to use.
Conventional heating
A
With the conventional method of heat-
ing, radiant heat is directed onto the
food from above and below. It is useful
where a fairly long cooking time is re-
quired and a deep colour and good
rise are needed.
It is usually necessary to pre-heat the
oven for about 20 minutes when using
this method.
Grill
n
The inner part of the upper heating ele-
ment acts as the grill. This will glow red
a few minutes after switching it on and
is then ready for use.
Pre-heat the grill for at least 5 minutes
with the oven door closed, before
placing food under the grill.
Fan grill
N
The hot air from the grill is distributed
over the food by the fan on the rear wall
of the oven. This enables a lower tem-
perature to be selected than for conven-
tional grilling.
Description of the systems
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