11
Definition of Oven Features
Mini oven
Conventional cooking
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t
(top and bottom heat)
The food being cooked is exposed to heat
radiation from heating elements located at
the top and bottom of the oven cavity.
Cooking is possible on one shelf level only.
Advantages:
– Baking rich fruit cake, pizza, quiche.
Radiant grilling
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x
The food being cooked is exposed to heat
radiation from the heating element at the
top of the oven cavity.
Advantages:
– particularly suitable for flat, small cuts of
meat, i.e., steaks and sausages, fish,
vegetables and toast.
Main oven
Hot air
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‰
Advantages of hot air:
– low soiling of oven interior
– cooking on up to 3 shelf levels at once
is possible
– shorter preheating times
– low oven temperatures
Gentle defrosting
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:
Advantages:
Recommended for delicate pastries only
(i.e., whipped-cream gateaus).
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