hanseatic 10143.3eETsPrDpHaJXSp Gebrauchsanleitung Seite 45

as cheesecakes. For searing a roast,
choose a high temperature, then switch
to a lower temperature. If the cooking
time takes longer than an hour ac-
cording to the recipe or based on your
experience, keep cooking at 160 °C.
The working fan is audible during op-
eration.
Bottom heat
This setting generates heat from the
bottom only. The intensity of the heat
coming from the bottom is dependent
on the shelf height. Select this heating
method, e.g. for a brown, crisp base.
Top and bottom heat
With top and bottom heat, the temper-
ature is more intense from the top or
bottom, depending on the shelf height.
Baking and roasting is only possible on
one shelf level.
Tips:
– Fill the baking tin only ⅔ full with cake
mixture. Otherwise, the mixture will
overflow while baking and drip into
the oven.
– The best results for cakes are
achieved with dark ovenware.
– When roasting, place the meat on
the highest shelf in the oven. Very
fatty meat is best cooked on the grill
with the dripping pan inserted under-
neath. Lean meat is best cooked di-
rectly in the dripping pan
Top and bottom heat with fan
This heating method is suitable for
cooking several baking trays at the
same time. The heat is generated by
the top and bottom heaters and is even-
ly distributed by the fan. The ring heater
around the fan remains switched off.
Pyrolysis (see „Pyrolytic self-cleaning"
P
on page EN-16)
Use
Intensive grill with fan
Grilling with the fan does not have such
an intensive effect as surface grilling.
However, you can grill larger pieces of
meat and fish. The food being grilled
does not need to be turned.
Intensive grill (infrared grill with top heat)
In contrast to the infrared grill, you can
fully load the grill during intensive grill-
ing. The higher temperature in the up-
per part of the oven will lead to more
intense browning, suitable for larger
portions
Infrared grill
Using this grilling mode, meat, poultry
and fish brown quickly, become crispy
and do not dry out. The crust is easy
to digest and is also suitable for bland
diets.
Flat pieces of meat and fish, skewers,
sausages and watery vegetables (such
as tomatoes and onions) are particular-
ly good for grilling.
This heating method is suitable for
small or medium sized portions. Place
the food on the grill ensuring that all
food placed on the rack is directly un-
der the heater.
Always slide the dripping pan under the
grill.
Preheat the oven for a few minutes with
the oven door slightly open.
Oven lighting
Detailed information and tips on the
heating methods can be found in the
enclosed brochure 'Baking, roasting and
cooking'.
Page EN-11