roasting and baking on one she f on y.
FAN AND LOWER ELEMENT: This method of cooking
uti ises the bottom e ement in conjunction with the fan,
which he ps to circu ate the heat. This function is suitab e for
steri izing and preserving jars.
HALF GRILL: This method of cooking uti ises the inner
sections of the top e ement, which directs heat downwards
onto the food. This function is suitab e for gri ing portions of
bacon, toast and meat etc.
FULL GRILL: This method of cooking uti ises the inner and
outer parts of the top e ement, which directs heat
downwards onto the food. This function is suitab e for
gri ing medium or arge portions of sausages, bacon,
steaks, fish etc.
FAN AND GRILL: This method of cooking uti ises the top
e ement in conjunction with the fan, which he ps to provide a
quick circu ation of heat. This function is suitab e where quick
browning is required and “sea ing” the juices in, such as
steaks, hamburgers, some vegetab es etc.
CONVENTIONAL OVEN & FAN: This method of cooking
provides traditiona cooking with heat from the top and
bottom e ement. It a so switches on the circu ation fan which
he ps to ensure fast, even distribution of the heat. This
function is suitab e for ight and de icate baking such as
pastries. You can cook on different she f eve s, as ong as
the food being cooked requires the same cooking
temperature.
FAN OVEN: This method of cooking uses the circu ar
e ement whi e the heat is distributed by the fan. This resu ts
in a faster and more economica cooking process. The fan
oven a ows food to be cooked simu taneous y on different
she ves, preventing the transmission of sme s and tastes
from one dish onto another.
DEFROST MODE: The fan runs without heat to reduce the
defrosting time of frozen foods. The time required to defrost
the food wi depend on the room temperature, the quantity
and type of food. A ways check food packaging for the
defrosting instructions.