Fan Heat D
This system works by the circulation of
heated air.
A fan situated on the back wall of the
oven sucks in the air, heats it over a
ring element and blows the heated air
through the carefully spaced openings
in the rear panel of the oven, enabling
approx. 20°C lower temperatures to be
used than with the Conventional heat
-
ing system.
The oven does not usually need to be
pre-heated as the heated air reaches
the food straight away.
Exception: Pre-heating may be neces-
sary for foods such as puff pastry and
yeast mixtures where instant heat is re-
quired to make them rise quickly.
Using the fan heating system you can
bake and roast on different levels at the
same time.
Rapid heat-up Ä
With Rapid heat-up the grill element,
the fan heat element and the fan all
switch on at the same time so that the
oven reaches the required temperature
as quickly as possible. The indicator
light above the temperature selector
goes out when the required tempera
-
ture has been reached. The oven func
-
tion selector must then be turned to the
function you wish to use.
Conventional heating A
With the conventional method of heat-
ing, radiant heat is directed onto the
food from above and below. It is useful
where a fairly long cooking time is
requried and a deep colour and good
rise are needed.
It is usually necessary to pre-heat the
oven when using this method.
Description of the systems
24
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