Manual Oranier EBS 9912 (page 9 of 20) (German)

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Klassisches System, bei dem Unter- und Oberhitze verwen-

det wird, welches für das Garen nur eines Gerichts geeignet

ist.

Die Speisen sollten möglichst erst eingeschoben werden,

wenn der Backofen die vorgegebene Temperatur erreicht

hat, das heißt, nach Erlöschen der Kontrolllampe.

Wenn die Unter- oder Oberhitze gegen Ende des Backvor-

gangs erhöht werden muss, ist der Schalter des Thermos-

tates auf die jeweilige gewünschteTemperatur einzustellen.

Während des Backvorgangs sollte die Ofentür mög-

lichst selten geöffnet werden.

Ober- und Unterhitze

Ober- und Unterhitze kombiniert

Nur der Umluftventilator ist in Betrieb, ohne Heizung.

Der Auftauvorgang erfolgt sehr schonend bei Zimmertem-

peratur

Auftaufunktion

Auftauen

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Oranier EBS 9912 Manual

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