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15
f
VEN LIGHT: Separate light control which allows the light to
e switched on, even when the oven is not in use.
e
efrost
he room temperature, the quantity
nd type of food. Always check food packaging for the
e
wer element to direct heat upward to the food. This function
king, with heat from the top and lower
lements. This function is suitable for roasting and baking on
circulation fan. This ensures
a fast and even distribution of the heat. Suitable for light and
e a
table where quick
the juices in, such as
ownwards
onto the food. This function is suitable for grilling medium or
t, which directs heat downwards
onto the food. This function is suitable for grilling portions of
bacon, toast and meat etc.
Oven
unctions
O
b
DEFROST MODE: The fan runs without heat to reduce th
defrosting time of frozen foods. The time required to d
the food will depend on t
a
defrosting instructions.
LOWER ELEMENT ONLY: This method of cooking uses th
lo
is suitable for slow-cooking recipes or for warming up meals.
CONVENTIONAL OVEN: This method of cooking provides
traditional coo
e
one shelf only.
CONVECTION OVEN AND FAN: This method of cooking
provides traditional cooking with heat from the top and the
lower element, it also utilises the
delicate baking, such as pastries.
FAN AND GRILL: This method of cooking utilises the top
element in conjunction with the fan, which helps to provid
quick circulation of heat. This function is sui
browning is required and “sealing”
steaks, hamburgers, some vegetables etc.
FULL GRILL: This method of cooking utilises the inner and
outer parts of the top element, which directs heat d
large portions of sausages, bacon, steaks, fish, etc.
HALF GRILL: This method of cooking utilises the inner
sections of the top elemen
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