Instructions for the user
6. OVEN FUNCTIONS GUIDE
Using the broiler and the bottom heating element together with the convection fan is
particularly suitable for cooking small quantities of food because less energy is
TOP AND BOTTOM HEATING ELEMENTS:
With the heat coming from the top and bottom at the same time, this option is
particularly suitable for certain types of food. Conventional cooking, also known as
static or thermal radiation cooking, is suitable for cooking just one dish at a time.
This function is perfect for all types of roasts, bread, and tarts and particularly
suitable for fatty meats such as goose and duck.
BROIL (Rotisserie feature):
Heat produced by the broiler element gives perfect broiling results mostly for thin
and medium cuts of meat and in combination with the rotisserie (where fitted) gives
the food a uniform browning at the end of the cooking cycle. This function is perfect
for sausages, ribs and ham. This function can be used to evenly broil large
quantities of food, particularly meat.
The rotisserie feature in combination with the broiler element browns food perfectly.
BOTTOM HEATING ELEMENT:
Bottom heat allows foods that require a longer basic cooking time to be completely
cooked without affecting browning. Perfect for cakes, pies, tarts and pizzas.
EUROPEAN CONVECTION WITH BOTTOM HEATING ELEMENT:
Forced air combined with bottom oven heat to yield light browning. This function
can be used for any type of food.
CONVECTION WITH TOP AND BOTTOM HEATING ELEMENTS:
The convection fan combined with conventional static cooking ensures uniform
cooking even when complex recipes are involved. This function is perfect for
cookies and cakes, even if cooked simultaneously on different rack positions inside