Siemens HB 915 Series - Definition of Oven Features

10
Definition of Oven Features
Hot air grilling
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ˆ
With hot air grilling the fan and the grill
elements are activated alternatively.
The heat generated by the grill element is
evenly distributed in the oven cavity by the
fan. This method of cooking gives an effect
similar to spit roasting (rotisserie)
Advantages:
– particularly suitable for pork and poultry
when a crisp skin is desired.
Radiant grilling
—————————
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
Gentle defrosting
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k
Advantages:
Recommended for delicate pastries only
(i.e., whipped-cream gateaus).
Conventional cooking
——————
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.
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
–bread baking
Mini oven
Radiant grilling
—————————
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.
Mini oven
Conventional cooking
——————
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.