hanseatic HBO7213PA1 Gebrauchsanleitung Seite 57

Functions
Symbol Meaning
Top and bottom heat: Conventional heating without fan. The heat is more intense
from the top or bottom, depending on the shelf height. Baking and roasting is only
possible on one shelf level. See also „Special features for some heating methods"
auf Seite EN-19.
Convection (with ring element): The heat is generated by the ring heater, which is
positioned around the fan on the rear wall of the cooking compartment. The fan
distributes the heat evenly in the oven.
The choice of ovenware for baking with convection is not too important. Cakes will
work in both light and dark bakeware. You can also use this function to dehydrate
food.
Energy-saving mode: This optimised heating method saves energy when
preparing food. The cooking compartment light is switched off.
Top and bottom heat with convection: Heat is generated both at the top and
bottom. The fan evenly distributes heat. Well suited for baking and for preparing
flash-roast dishes.
Infrared grill: When grilling, 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 particularly good for grilling.
Intensive grill with fan: Grilling with the fan does not have such an intense effect
as infrared grilling. However, you can grill larger pieces of meat and fish. The food
being grilled does not need to be turned.
At 50 °C, this function can be used to warm up dishware.
Intensive grill (infrared grill with top heat): In contrast to the infrared grill, you
can fully load the oven rack during intensive grilling. The higher temperature in
the upper part of the oven will lead to more intense browning, suitable for larger
portions.
Pizza mode (convection and bottom heat): In this mode, the heat in the oven is
very intense. It is particularly suitable for gratinated dishes, roasts, bakes and
pizza. The function is also suitable for baking moist or heavy cakes, fruit pies
made from yeast dough or short crust pastry, as well as cheesecakes. See
„Special features for some heating methods" auf Seite EN-19.
Bottom heat: Heat is only generated below. The fan is switched off. This setting is
suited for achieving dark and crispy bases.
Defrosting: Defrosting merely circulates unheated air within the cooking
compartment. See „Special features for some heating methods" auf Seite EN-19.
Yeast dough: The special programme to prepare yeast dough and sourdough and
to make yogurt. See „Special features for some heating methods" auf Seite EN-19.
. This function is not to cook food, but to clean the cooking compartment.
PYr
Further information "Pyrolytic self-cleaning" on page EN-23.
Operating the oven Page EN-15
Standard
range
180 °C
30-250 °C
160 °C
50-250 °C
140 °C
140-240 °C
160 °C
50-250 °C
180 °C
150-250 °C
180 °C
50-250 °C
180 °C
150-250 °C
180 °C
50-250 °C
170 °C
30-220 °C
–
40 °C
30-45 °C
2 hr