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11
Definition of Oven Features
Main oven
Circotherm
Circotherm grilling
A system by which foods, that would
normally be grilled by direct heat from an
element, are cooked using Cirotherm.
Temperatures between 180 to 190 °C are
selected and the food is placed on the wire
shelf, roasting on the roasting/grill pan.
Mini oven
Conventional cooking
——————
e
(top and bottom heat)
The food being cooked is exposed to heat
from heating elements located at the top
and bottom of the oven cavity.
Cooking is possible on one shelf level only.
Advantages:
–Baking of cake with moist filling, pizza,
quiche
Advantages:
– low soiling of oven interior
– cooking on up to 2 shelf levels at once
is possible
– shorter preheating times
– low oven temperatures
– gentle defrosting
k
–bread baking
Advantages:
– ideal for steaks, sausages, chicken
joints, fish, kebabs and chops
– no turning of food is required
–three shelves of ‘grilled’ food can be
prepared at one time
– very convenient
Radiant grill
———————————
Z
The food being cooked is exposed to heat
from the grill 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.
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