THE OVEN
HOT AIRPoultry, fruit pies
This cooking method can be used for simultane-
ous cooking on different shelf levels without
transferring odours or flavours between the dish-
es. The dishes will cook to an even golden colour,
and be tender and succulent.
Combined with a temperature setting of 50 !C,
this function can also be used for rapid defrost-
ing.
DEFROSTINGThe multi-function model ovens have a Odefrost�
function.
This function is used to speed up the natural de-
frosting of deep-frozen foods. It can also be used
to cool hot dishes which are to be eaten cold or
lukewarm.
FAN WITH TOP AND
BOTTOM HEATINGCakes and pastries, quiches, fruit pies
This cooking method is ideal for:
- Fine pastry cooking, to prevent drying out.
- Fruit pies and quiches which have to be
browned on the top and bottom.
This function can be used for simultaneous cook-
ing on different levels: change the dishes round
half-way during the cooking time.
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ACEC
