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Guide to the modes
76
Oven modes Default
t
emperature
Temperature
r
ange
Convection Broil
This mode distributes hot air from the Browning/
Br
oiling element over the food using the fan. This
allows for a lower temperature to be used then when
using Broil . Ideal for broiling thicker cuts of meat
(e.g. chicken, roulades).
400°F
(200°C)
200-500°F
(100-260°C)
Rotisserie
The rotisserie evenly broils and adds a finishing
t
ouch to items such as stuffed meat, tied roasts,
poultry, vegetables and kabobs.
400°F
(200°C)
200-500°F
(100-260°C)
Gentle Bake
A combination of different heating elements ensures
e
xcellent baked good, gratins and lasagna.
350°F
(190°C)
200-475°F
(100-250°C)