RADIANT HEAT CONVECTION

Using the top and bottom heat in conjunction with the fan, the radiant heat is distributed throughout the oven evenly. This speeds up the browning process compared to foods cooked with a conventional baking mode.

DUAL CIRCUIT VARIABLE GRILL

This setting uses the inner and outer part of the grill element, to provide a full width and even grilling, ideal for large portions.

VARIABLE ECONOMY GRILL

Uses only the inner part of the grill element, ideal for smaller portions such as 4 slices of toast. The heat is controllable, and using one element, saves energy.

FAN CONTROLLED DEFROSTING

Suitable for delicate items such as cheese cakes, this light defrost circulates room temperature air around the food slowly, defrosting it hygienically in less than half the time, as opposed to leaving the food on a counter.

ROTITHERM® ROASTING

Heat is directed from the top element to the surface of the food while the fan circulates heat around the oven. This clever setting gives the perfect authentic spit roast effect for meat, poultry and roasting potatoes; all the benefits of a rotisserie without the mess.

CONVENTIONAL COOKING

The top and bottom elements provide traditional cooking with zoned heat. It is ideal for baking bread and cakes, as the oven becomes hotter at the top.

BASE HEAT FINISHING

Heat from the bottom element only, ideal for reheating pies and pastries as it keeps the pastry crisp.