OPERATING PRINCIPLES
Heating and cooking in the
a. by normal convection
The heat is produced by the upper and lower heating elements.
b. by forced convection
The fan draws in air contained within the oven housing at the rear of the oven and forces it over the circular heating element. The hot air envelops the food in the oven givin faster and more even cooking before it is drawn back into the housing to repeat the cycle. It is possible to cook several dishes simultaneously due to the even distribution of heat within the oven.
c. by forced semi-convection
The heat produced by the top and bottom heating elements is distributed through- out the oven by the fan.
d. by radiat heat
The food is grilled by the infra red grill element.
e. by radiat heat and ventilation
The food is grilled by the grill element is distributed throughout the oven
f. by ventilation
The food is defrosted by using the fan only function without heat.
Figure 20
FUNCTION SELECTOR KNOB
Rotate the knob clockwise to set the oven for one of the following functions.
THERMOSTAT KNOB
This only sets the cooking temperature and does not switch the oven on. Rotate clockwise until the required temperature is reached (from 50 to
250°C).21
