Adjusting The Temperature; Cooking Compartment Light; Special Features Of Top And Bottom Heat - hanseatic HMO366BKB Gebrauchsanleitung

Functions (heating methods)
Symbol Meaning
Top heat: Heat is only generated above. The fan is switched off. Suitable for
browning and crisping roasts and casseroles.
Bottom heat: Heat is only generated below. The fan is switched off. This setting is
suited for achieving dark and crispy bases.
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 of top and bottom heat" on
pageEN-15.
Rotisserie operation I (top heat with cooking spit): You can grill or roast food such
as meat with the supplied cooking spit.
Top and bottom heat with convection: Heat is generated both at the top and
bottom. The fan on the cooking compartment side evenly distributes heat. Well
suited for baking and for preparing flash-roast dishes.
Rotisserie operation II (top heat and convection with cooking spit): The heat is
distributed even more evenly to the food being grilled.

Adjusting the temperature

The temperature can be continuously adjust-
ed from 0-220 °C before and during the cook-
ing process.
• Turn the controller
perature.
The oven will begin to heat up.
• Set both controllers
in order to switch off the oven.
Opening the oven door has no impact
on the oven's operation. The oven will
continue to heat.
to the desired tem-
and to "OFF"
Using and cleaning the oven

Cooking compartment light

The lighting will switch on as soon as the
oven is operating.
Special features of top and
bottom heat
– Fill the cake mixture only ⅔ of the way up
the baking tin; otherwise, it will overflow
and drip into the oven when baking.
– The best results for cakes are achieved
with dark ovenware.
– When roasting, place the meat on the high-
est shelf in the oven. Very fatty meat is best
cooked on the oven rack with the dripping
pan inserted underneath. Lean meat is
best cooked directly in the dripping pan.
Seite EN-15