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EN 22
Oven functions
Conventional
Food is heated by top and bottom heating
elements. This setting is suitable for baking and
roasting.
Top Heat + Hot air
We recommend this mode when roasting meat.
The top heating element is in operation and the
fans operate to circulate the hot air coming from
top and back wall heating element.
Hot air
Food is heated by the hot air from the heating
element in the back and circulated by two fans.
This setting provides uniform heating and is ideal
for frozen convenience food as well as cake and
croissants. This mode can be used for baking on
two levels.
Large Grill
Food is heated by the top heating elements. We
recommend this mode for grilling steaks and
sausages as well as cheese toasts.
Small Grill
This mode is ideal for grilling small amounts of
foods, such as baguettes, cheese or fish fillets.
Place the food in the middle of the wire rack, as
only the smaller heating element in the centre is
operating.
Bottom Heat + Hot air
The bottom heating element and back wall heating
element provide hot air which is circulated by the
fans. This mode is ideal for baking food such as
quiches, pizza, bread and cheesecakes.
Bottom heat
This mode is ideal for browning the base of cake,
pizza, quiches or pie. We recommend using this
function towards the end of baking.
USING THE OVEN
22


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