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Definition of Oven Features – Mini oven
Top and bottom heat ——————— t
The heat is generated through radiators
situated above and below in the oven and
transmitted to the food being baked and
cooked by radiation.
– Particularly suited for roasting and
baking on one level, for sensitive baked
goods and lean meat cuts and bread.
– Use only one insertion level.
We recommend:
Insertion level 1 or 2.
– For further details see baking and
roasting tables.
Grill —————————————
xx
The food being cooked is exposed to heat
from the grill element at the top of the oven
cavity.
Advantages:
– Particularly suitable for flat, small cuts of
meat, i.e., steaks and sausages, fish,
vegetables and toast.
– Grilling with closed oven door (energy-
saving).
– Use only one insertion level.
We recommend:
Insertion level 2 or 3.
– For further details see grilling table.
Centre-area grill —————————
x
Advantages:
– only the centre area of the grill element
heats up
– especially useful with small amounts of
food
– energy-saving operation
Full-widthgrill ——————————
x
Advantages:
– the entire grill element heats up
– especially useful with large amounts of
food
Bottom heat
——————————
s
With this setting on the heating element if
the base of the oven cavity is activated.
Advantages:
– Particularly useful with dishes that
require a distinctive bottom crust or
browning e.g. casseroles, baking blind,
quiches.
ṇ Use just before the end of the
baking or roasting time.
