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OVEN FUNCTIONS
Separate light control allows the light to be switched on, even
when the oven is not in cooking function, Iilluminates cavity,
useful when cleaning.
Select this function to thaw more delicate foods. In this mode
the room temperature air used. Useful for the gentle
defrosting of frozen food. Only the alarm function can be
used with the defrost oven function. None of the other timer
modes will work with the defrost function.
Conventional
oven mode
Bottom and
top heaters on
The convection mode is recommended for preparing meat-
based dishes featuring of liquids. It still remains the best
cooking mode for dry pastries and fruit in general. When
cooking in convection mode, only use one dripping-pan or
cooking rack at a time, otherwise the heat distribution with be
uneven.
Useful for baking and roasting traditional recipes, preparing
soufflés and cooking at low temperatures.
Useful for final baking from above, warming up pre-cooked
food when placing on the second shelf from the top, or for
defrosting pastry placing on the first shelf from the bottom.
This setting is ideal when cooking delicate foods, especially
pastries that need to raise, because the heat rising from the
bottom. Select this program towards end of cooking time if
lower part of the food cooked need to be roasted. That
function takes a rather longer time to reach higher
temperatures in the oven.
Use this function towards the end of cooking to reheat or
brown the base of baked food a cake, quiche or pizza. Useful
when final baking from the bottom needed.
This method of cooking uses the heat from the circular
element distributed by the fan. This fan circulates the hot air
around the cavity so the food can be put in different places
and still be cooked at the same time. Useful, for multi-shelf
cooking, reheating cooked foods, pastries and complete
oven meals. It will cook at a lower temperature and be faster
than baking.
The excellent heat distribution makes it possible to use lower
temperatures when cooking roasts. This results in less loss of
juices, meat which is more tender and a decrease in the loss
of weigh for the roast. The ventilated mode is especially suited
for cooking fish, which can be prepared with the addition of
a limited amount of condiments, thus maintaining their flavour
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