P
ulsed conventional oven
Food is cooked by a top and bot-
tom element and the fan.
Pulsed grill + Rotisserie
Cooking is done alternately by the
top element and by the fan.
C
onventional oven
Food is cooked by a top and bot-
tom element. No fan.
Pulsed bottom oven
Food is cooked by the bottom
element with gentle heat from
the grill and the pulsed-air fan.
Grill
Only the top element heats up.
The fan is not used
.
Oven rapidly reaches the selected temp
re. Some dishes can start off in the col
oven.
No preheating required
Poultry and roast joints will be juic
and crisp on all sides.
The spit will continue to turn until
oven door is opened. Position the
dripping pan on the bottom shelf.
Pre-heating needed to reach the
required temperature.
Warm up for 5 minutes.
Slide the grill pan onto the rail
beneath the grill.
Cooking from below with gentle to
heat.
Place the wire shelf on the lower
Warming oven
Heating from top and bottom
elements with pulsed air.
Stays warm.
Symbol
Feature Description
4. C
ooking methods
*
* Cooking methods referred to in the advertisement about energy labelling in acco
*
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