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Symbol
Function
Bottom heating: The temperature is emitted from below which provides
heat to the base of food.
Use bottom heating for baking and browning dishes from below, ideal for
slow cooking dishes such as casseroles, stews, pastries and pizzas where a
crispy base is desired.
Top & bottom heating: Heat is emitted evenly from the top and bottom,
which provides convectional cooking. The top and bottom elements work
together to provide convectional cooking.
Best suited for single items that are centred in the oven: cakes and pizzas on
baking trays, and for lean joints of beef, etc.
Convection heating with fan: The fan distributes the heated air around the
food that is emitted by the top and bottom heating elements.
Best suited for baking, roasting all meat, vegetables and pre-cooked meals.
Single grill: Part of the area below the grill heating element becomes hot.
The inner grill element is on.
Can be used to grill a small number of burgers, sausages fish or bread.
Double grill: The whole area below the grill heating element becomes hot.
The inner and outer grill elements are on.
Can be used to grill a large number of burgers, sausages fish or bread.
Double grill with fan: The fan distributes the heated air around the food.
The grill element and fan switch on and off alternately.
Hot air grilling is particularly suitable for grilling fish, poultry and larger
pieces of meat.
Convection heating: A fan with a ring heating element on the back of the
oven ensures that the heated air is distributed evenly.
You can bake cakes, pizza, biscuits, small cakes and puff pastry on two
levels at the same time.