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Description of Oven Features
Hot-air circulation A fan system located in the rear oven wall circulates
the hot air in the oven, achieving an especially
effective heat transfer to the food being baked or
roasted.
Advantages:
– Simultaneous baking and roasting possible on up
to 3 levels
–low soiling of oven inferior
– shorter preheating times
– low oven temperatures
– gentile defrosting
Top and bottom heat The food being baked or roasted is exposed to heat
(Conventional heating system) radiation from heating elements located at the top
and bottom of the oven cavity.
Baking and roasting is possible on one slide-in level
only.
Advantages:
– Baking of cake with moist filling, pizza, quiche.
Surface grilling The food being prepared is exposed to heat radiation
from the heating element at the top of the oven
cavity.
– Particularly effective with flat, small cuts of meat,
i.e., steaks, sausages, fish, vegetables and toast.
Full-surface grill Advantages:
– the entire grilling surface heats up
– especially useful with large amounts of food
Centre-area grill Advantages:
– only the centre area of the grilling surface heats
up
– especially useful with small amounts of food
– energy-saving operation
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