Miele H4270, H 4170 Description of the oven systems, Fan plus Y, Rapid heat-up Ä, Conventional a

Fan plus Y

This system works by the circulation of heated air.

A fan situated on the back wall of the oven sucks in the air, heats it over a ring element and blows the heated air through the carefully spaced openings in the rear panel of the oven.

The oven does not usually need to be pre-heated as the heated air reaches the food straight away.

Exception: Pre-heating may be necessary for foods which cook in less than 20 minutes and for foods such as puff pastry and yeast mixtures where instant heat is required to make them rise quickly.

When using Fan plus, you can bake and roast on different levels at the same time.

Lower temperatures can be used than with Conventional heating, as the Fan plus system circulates the heated air throughout the oven.

Rapid heat-up Ä

With Rapid heat-up, the grill element, bottom heating element and fan all switch on at the same time so that the oven reaches the required temperature as quickly as possible. The temperature indicator light will go out when the pre-selected temperature has been reached. The function selector must then be turned to the function you wish to use for cooking.

Conventional A

With the conventional method of heating, radiant heat is directed onto the food from above and below. It is useful where a fairly long cooking time is required and a deep colour and good rise are needed.

It is usually necessary to pre-heat the oven when using this method.

Gentle bake x

With Gentle bake the grill and the bottom heating elements will be switched on.

It is suitable for soufflés and gratins where a crispy finish is required.