Types Of Heating - Atag OX4411B Mode D'emploi

TYPES OF HEATING

The following table represents the various oven modes and settings of your oven.
Use the cooking guide tables for those modes as guidelines for cooking.
EN 12
Hot Air Setting
Food is heated by hot air from the back of the oven. This setting
provides uniform heating and is ideal for baking.
Suggested temperature: 180 °C
Hot Air + Top Heat Setting
Hot air and top heating element combine, making this setting ideal for
crisping and browning. Especially recommended for meats.
Suggested temperature: 180 °C
Top Heat + Bottom Heat Setting
Heat comes from top and bottom heating elements. This setting is
suitable for baking and roasting.
Suggested temperature: 200 °C
Grill Setting
Food is heated by the top heating element.
Suggested temperature: 220 °C
Top heat + Fan setting
The heat generated by the top heating elements is distributed by the
fan. This mode can be used for grilling meat and fi sh.
Suggested temperature: 220 °C
Hot Air + Bottom Heat Setting
Hot air and the bottom heating element combine so food can be crisped
and browned.
Suggested temperature: 180 °C
Intensive Setting
This mode activates all heating elements such as top, bottom and
convection fan alternately. The heat is distributed evenly in the oven.
This mode is suitable for big quantities of food, which need heat supply,
such as large gratins and pies.
Suggested temperature: 180 °C
ProRoasting
This mode includes an automatic heating-up cycle over 200 °C.
The top heater and the convection fan are operating during the process
of searing the meat. After this stage the food is cooked gently by the
low temperature of preselection. This process is done while the top and
the bottom heaters are operating. This mode is suitable for meat roasts,
poultry and fi sh.
Suggested temperature: 100 °C