Miele H 818 - Description of the Heating Systems

Description of the heating systems
Fan oven heating
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 into the oven. The
heat is transferred quickly, evenly and
intensively to the food. This system
can operate on lower temperatures
than the conventional roof and floor
system,
The oven does not usually need to be
pre-heated as the heated air reaches
the food without delay.
Food can be baked or roasted on sev¬
eral levels at the same time thereby
saving time and energy.
Oven temperatures should be 20-
25 ° C lower than those required for
conventional healing systems.
Fan oven and Automatic roasting
The oven heats initially to a high tem¬
perature which seals the meat to keep
il succulent and tasty. As soon as the
high temperature has heen reached,
the oven temperature is automatically
returned to I he setting pre-selected on
the temperature control- This method
is not suitable for baking, with the
exception of whole com, rye Dr whole¬
meal bread with sour dough,
Intensive baking
This method of heating combines
Tan" heating with "Roof and floor"
healing and is particularly useful for
dishes that require a moist topping
and crisp hase like pizzas and quiche
lorraine, Temperatures should be
20-25 ° C lower lhan conventional
baking temperatures.
17