10
Function Setting
Your appliance has various operating modes which make your appliance easier to use.
To enable you to nd the correct type of heating for your dish, we have explained the
dierences and scopes of application here.
Types of heating Temperature Use
Lamp −
For lightening the cavity without any heating
element switch on.
Defrost −
For gently defrosting frozen food.
The circulation of air at room temperature
enables quicker thawing of frozen food, (without
the use of any heat). It’s a gentle but quick way
to speed up the defrosting time and thawing of
ready-made dishes and cream lled product,
etc.
Double Grill + Fan 50 - 250 ºC
For roasting poultry, sh and larger pieces of
meat. The heating element and the fan switch
on and o alternately.
The fan circulates the hot air around the food.
Double Grill 50 - 250 ºC
For grilling at items for grilling, such as steaks,
sausages, toast and so on.
The whole area below the heating element
becomes hot.
Radiant Heat 50 - 250 ºC
For grilling small amounts of steaks or
sausages.
The centre area under the heating element
becomes hot.
Conventional + Fan 50 - 250 ºC
For baking and roasting on one or more levels.
(But no more than 3)
The fan distributes heat from heating elements
evenly around the cavity.
Conventional 50 - 250 ºC
For traditional baking and roasting on one level.
Especially suitable for cakes with moist
toppings.
Bottom 50 - 250 ºC
For preparing pizza and dishes which require a
lot of heat from underneath.
The bottom heating element heats up and the
fan distributes heat evenly around the cavity.
Convection 50 - 250 ºC
An element around the convection fan provides
an additional source of heat for convection style
cooking.
Using the Oven
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