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65
Top and bottom heat The food being baked or roasted is exposed to heat
(Conventional heating system) radiation from heating elements located at the top
and bottom of the oven cavity.
Baking and roasting is possible on one slide-in level
only.
Advantages:
– Baking of cake with moist filling, pizza, quiche.
Bottom heat With this setting, only the heating element at the
bottom of the oven cavity is activated.
Advantage:
– Particularly useful with dishes and baked goods
that require a distinctive bottom crust or
browning.
Use just before the end of the baking or roasting
time.
Large area grill The food being prepared is exposed to heat radiation
from the heating element at the top of the oven
cavity.
Advantages:
– Particularly effective with flat, small cuts of meat,
i.e., steaks, sausages, fish, vegetables and toast.
– the entire grilling surface heats up
– especially useful with large amounts of food
Small area grill Advantages:
– only the centre area of the grilling surface heats
up
– especially useful with small amounts of food
– energy-saving operation
Circo-roasting With circo-roasting, the air circulating fan and the
grilling radiators are activated in alternation.
The heat generated by the grilling radiator is evenly
distributed in the oven cavity.
Advantage:
– Particularly effective with poultry and larger cuts
of meal.
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