Lower
Heating
Element
Set the thermostat knob (C) between 50°C and 250°C. By turning the knob to this position. The
oven light and lower heating element come on.
This position is recommended for finishing the cooking of food (in baking trays) which is already
superficially well-cooked but still soft inside.
Ventilated
& Medium
Grill
Important: Do not set thermostat knob (C) to over 175°C. During grilling, keep the oven door
closed. The central heating elements of the top are activated as well as the fan. This
combination of features increases the effectiveness of the thermal radiation of the heating
elements through forced air circulation of the air throughout the oven. This helps prevents foods
from burning on the surface, allowing the heat to penetrate into the food.
Maximum
Grill
This feature activated all upper heating elements and give rapid cooking to food.
Ventilated
Max Grill
Important: Do not the thermostat knob (C) to over 175°C. During grilling, keep the oven door
closed. Both of the heating elements of the grill are activated, as well as the fan. This
combination of features increases the effectiveness of the thermal radiation of the heating
elements through forced air circulation of the air throughout the oven. This helps prevents foods
from burning on the surface, allowing the heat to penetrate into the food.
For a better distribution of heat, not only to brown the surface but also to cook the bottom part,
select this mode. This mode can also be used for browning foods at the end of the cooking
process
Ventilation
Mode
Set the thermostat knob (C) between 50°C and 250°C. The circular heating element and the fan
will come on. Since the heat remains constant and uniform throughout the oven, the air cooks
and browns food uniformly over its entire surface. With this mode, you can also cook various
dishes at the same time, as long as their respective cooking temperatures are the same. A
maximum of 2 rack levels can be used at the same time. This cooking mode is ideal for au gratin
dishes or those which require an extended cooking time.
The excellent heat distribution makes it possible to use lower temperatures when cooking
roasts. This results in less loss of juices, meat which is more tender and a decrease in the loss of
weigh for the roast. The ventilated mode is especially suited for cooking fish, which can be
prepared with the addition of a limited amount of condiments, thus maintaining their flavour and
appearance. The ventilated mode can also be used to thaw white or red meat, fish and bread by
setting the temperature to 80°C -100°C.
Defrost
Select this function to defrost more delicate foods. In this mode you use only the cold air
circulation.
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