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OPERATING THE OVEN
Oven functions
Oven light
The oven light switches on and remains on for all other oven functions.
Defrosting
The fan will start running. The air circulates in the oven without activating the heating element.
This method is used for slowly defrosting food.
Top and bottom heat (conventional)
The heating elements at the top and bottom of the oven give off simultaneous heat. There is only
one setting for baking pastries or roasting meat.
Top and bottom heat (conventional) + fan
The heating elements at the top and bottom of the oven radiate even heat. The fan distributes
this heat evenly. This function is especially suitable for fast-roasting meat and baking cakes on
multiple levels.
Bottom heat with fan
This oven function activates the fan and the bottom heating element simultaneously.
This method is particularly useful for baking thin cakes.
Use the bottom ledge and bakeware which is not too high to allow the air to circulate across the
top of the dish.
Hot air circulation
The fan at the rear of the oven ensures a continuous circulation of hot air around the meat or
pastry. This function is especially suitable for roasting meat and baking cakes on multiple levels.
Grill
The grill element and the oven element are activated simultaneously. The grill element radiates
heat directly onto the dish. To optimise the heat effect, the top element is also activated. This
method of heating is ideal for preparing small pieces of meat such as steaks, sausages and
chops.
Fan with grill
You can grill with the fan running. The radiant heat is distributed around the dish by the fan.
Operating the left oven with timer
You can switch off the oven at a set time using the timer:
• Turn the timer clockwise to the desired switch-off time
(0-120 minutes).
An audible signal will sound and the oven will be switched off once
the time has elapsed.
EN 11
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