11
Operating Principles
Heating and cooking in the FULL ELECTRONIC MULTIFUNCTION oven are obtained in the following ways:
a. by Normal convection
The heat is produced by the upper and lower heating elements.
b. by Semi-Forced Convection From The Bottom
The heat produced by the lower heating element is distributed throughout the oven by the fan.
c. by Radiation
The heat is radiated by the infrared grill element.
d. by Double Radiation
The heat is radiated by the infrared grill and the top heating elements.
e. by Radiation and Ventilation
The radiated heat from the infrared grill element is distributed throughout the oven by the fan.
f. by Semi-Forced Convection From The Bottom And Back
The food is defrosted by using the fan only function without heat.
g.by Forced Convection
The air inside the oven is warmed by a circular heating element at the back of the oven. Hot air is then moved around the oven by a fan near the heating element. Food can be placed inside a cold oven because it heats up quickly. The heat is evenly distributed throughout the oven allowing for different dishes to be cooked simultaneously.
h.by Semi-Forced Convection
The heat produced by the upper and lower heating elements is distributed throughout the oven by the fan.
i.by Ventilation
1.“dEF” food is defrosted by using the fan only.
2.By using “dEF” and setting the temperature (from 40° to 100°C maximum) the lower heating element is activated and this function can be used to keep food warm (for a limited amount of time).
l.by Fast Pre-heating (BOOSTER)
This special program allows (by a combination of the heating elements) a fast
Attention: the oven door becomes very hot during operation.
