VENTITHERM®

Using this genuine convection mode (heating element around convection fan), the fan gently circulates hot air throughout the oven to give an even temperature. Ventitherm® ensures no transfer of flavours so you can cook sweet and savoury dishes together on up to 3 levels. It is a very economical and time efficient cooking system, as it does not require preheating for most dishes, thus making it the most commonly used setting.

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.

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.

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.

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.

BASE HEAT FINISHING

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

TOP HEAT BROWNING

Heat from the top element only, ideal for browning lasagna, shepherd’s pie, or melting cheese.