Miele H 277 B User Manual download pdf (Page 14)

Oven Operation

Description of the cooking

modes

Defrosting

Defrosting can be done without heat or

at a temperature of up to 120°F (50°C).

When Defrosting without heat, the circu-

lated air will be at room temperature.

Intensive baking

This method combines "Convection"

with "Bottom Heat" and is recom-

mended for dishes that have a moist

topping and crisp base such as pizza

or quiche lorraine.

Fan Broiling

Hot air from the broiling element is

blown over the food by the convection

fan on the rear wall of the oven. This

allows broiling at lower temperatures

than in the “Broiling 1” or “Broiling 2”

mode.

Broiling 1

The inner part of the upper heating ele-

ment is used in this mode. It will glow

red a few minutes after being turned

on, and is then ready for use. Use this

mode for small quantities or thin pieces

of food.

Broiling 2

The entire upper heating element is

used for broiling.

In this mode, the inner part of the heat-

ing element will glow red a few minutes

after being turned on. The outer part of

the element will remain noticeably dar-

ker, but will still produce the heat

necessary for broiling.

This mode is especially useful for broil-

ing thicker cuts or large quantities of

food distributed over the entire rack.

14

1 2 ... 9 10 11 12 13 14 15 16 17 18 19 ... 59 60

Comments to this Manuals

No comments