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Description
Extra grill with circulating (all-round
grill):
the top heat, the grill heating ele-
ment and the circulating air fan are
switched on. The circulating grill sys-
tem replaces the rotisserie when pre-
paring meat, for example.
Convection:
with an additional ring
heating element behind the circulating
air fan, a hot air stream heats the food
evenly from all sides. Suitable for sim-
ultaneous cooking on several levels.
Defrosting (circulating air fan):
Room
temperature air circulation allows quick
defrosting of frozen food (without using
heating elements). It is a gentle but
quick way to speed up the defrosting
time of e. g. vegetables or pre-cooked
food.
WARNING!
Do not defrost meat or fish
in the oven, there is a risk that the
number of dangerous microorganisms
such as salmonella will increase.
ECO:
particularly economical heating
mode. The top/bottom heat is com-
bined with an eco-function.
The temperature is intelligently con-
trolled and residual heat is used for
cooking in phases. This can reduce en-
ergy consumption.
*This type of heating is used to determine the energy con-
sumption in conventional mode.
Using the accessory
CAUTION:
Always insert the accessory right way and completely
into the oven; the glass door can be scratched.
There are side
racks with several
levels
(E)
in the
cooking chamber for
inserting the acces-
sories
(1+2)
in
different heights. The accessories are safely used
between these levels.
ATTENTION!
Push the grill grid into
the oven with the notch
(a)
facing downwards
and backwards.
Telescopic runner
(delivery scope model dependent)
It is possible to retrofit the appliance with one or
more telescopic runners. Order telescopic runner set
from your dealer or in our online accessories shop
www.bomann-germany.de. Use the reference num-
ber found under
"Technical data"
.
The right ovenware
Pots with heat-resistant handles, recognizable by
the marking "temperature-resistant up to 280°C".
Fireproof molds made of glass, porcelain, ce-
ramic, clay or cast iron.
In particular, ovens with top and bottom heat need
molds and trays with good heat transfer, prefera-
bly made of black lacquered metals. Cakes brown
particularly well in them.
Aluminum trays, with or without coating, give
good results.
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