EN 13
OPERATION
Oven functions table
Attention
Please note that the available functions will vary according to each model.
Consult the table to select the preferred function. Also consult the instructions for preparation on
the dish packaging.
Function Description
Hot Air
The fan distributes the heat coming from an element located at the back of the
oven. As a result of the evenly-distributed temperature, food can be cooked on
two shelves at the same time.
Top Heat + Bottom Heat
This function is for use when baking cakes where the heat should be even to give
a spongy texture.
Large Grill
For toasting larger surfaces than possible with the Grill setting, with greater
toasting power for faster food browning.
Large grill + Fan
For even roasting and simultaneous surface browning. Ideal for mixed grills.
Perfect for bulky pieces such as poultry and game. The meat should be placed on
the grid shelf with the tray below to collect meat juices.
Bottom Heat
Heat only comes from the lower part. Suitable for warming dishes or letting dough
or similar products rise.
Hot Air + Bottom Heat
Ideal for cooking pizzas and baking pies, fruit tarts and sponge cakes.
Eco
For cooking in the oven with the minimum energy consumption possible. The oven
uses convention heating, and depending on the model, switches off a few minutes
before the end of cooking, using the residual heat inside the oven and completing
the dish perfectly. Recommended for fish and all types of meat roasts.
Defrost
This function is suitable for slowly defrosting food, particularly food consumed
unheated, such as soups, pastries, tarts, cakes, etc.
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