Miele H 320 manual Description of the systems, Fan Heat D, Rapid heat-up Ä, Conventional heating A

Description of the systems

Fan Heat D

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, enabling lower temperatures to be used than with the Conventional heating system.

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

Exception: Pre-heating may be necess- ary for foods such as puff pastry and yeast mixtures where instant heat is re- quired to make them rise quickly.

Using the fan heating system you can bake and roast on different levels at the same time.

Rapid heat-up Ä

With Rapid heat-up the grill element, the bottom heat element and the fan all switch on at the same time so that the oven reaches the required temperature as quickly as possible. The indicator light above the temperature selector goes out when the required tempera- ture has been reached. The oven func- tion selector must then be turned to the function you wish to use.

Conventional heating A

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

It is usually necessary to pre-heat the oven for about 20 minutes when using this method.

Grill n

The inner part of the upper heating ele- ment acts as the grill. This will glow red a few minutes after switching it on and is then ready for use.

Pre-heat the grill for at least 5 minutes with the oven door closed, before placing food under the grill.

Fan grill N

The hot air from the grill is distributed over the food by the fan on the rear wall of the oven. This enables a lower tem- perature to be selected than for conven- tional grilling.

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