Miele H 378 B2, Руководство по эксплуатации

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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 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
necessary for foods such as puff pastry
and yeast mixtures where instant heat
is required to make them rise quickly.
Using the fan heating system you can
bake and roast on different levels at the
same time.
Auto Roast
E
The oven heats initially to a high
temperature which seals the meat to
keep it succulent and tasty.
As soon as the high temperature has
been reached, the oven temperature is
automatically returned to the
preselected setting.
Conventional heating
A
With the conventional method of
heating, radiant heat is directed on the
food from above and below. It is useful
where a fairly long cooking time is
required and a deep colour and good
rise are needed.
It is usually necessary to pre-heat the
oven when using this method.
More practical advice about these
cooking functions is given in the
"Baking", "Roasting" and "Grilling"
sections of this book and in the
Miele cookbook supplied with this
oven.
Description of the oven systems
15