Fisher & Paykel - Kitchen Appliances - (Page 18) 18 Convection bake The circular element and the fan switch on. The heat from the back is diffused by fan convection. Recommended for: foods of large volume and quantity which require the same internal and external degree of cooking; for ex: rolled roasts, turkey, cakes, etc. Oven Modes OB24SDPX1 and Ranges Convection broil The infrared heating element and the fan switch on. The heat is mainly diffused by radiation and the fan distributes it in the whole oven. Recommended for: grill cooking when a fast outside browning is necessary to keep the juices in, i.e. veal steak, steak, hamburger, etc. Broil The infrared heating element switches on. The heat is diffused by radiation. Recommended for: intense broiling action for cooking with the broiler; browning, crisping, toasting, etc. Self-clean During a self-clean cycle the oven reaches higher temperatures than it does for cooking and this breaks down soil and grease deposits. Turbo broil The infrared element, the upper heating element and the fan switch on. The heat is mainly diffused by radiation and the fan distributes it in the whole oven. Recommended for: meats which are to be cooked at a high temperature but which must remain tender. Fish remains more tender; turn it once during cooking. Light Turning the knob to this position, only the oven lamp lights up. The lamp is always on in all the cooking functions (not for the self cleaning). Defrost Only the fan and the oven lamp switch on. Defrosting takes place by fan, without heating. The electronic program shows dEF Recommended for: to rapidly defrost frozen foods; 2.2 lbs (1 kg) requires about one hour. The defrosting times vary according to the quantity and type of foods to be defrosted. Bake The upper and lower heating elements switch on. The heat is diffused by natural convection. Recommended for: foods which require the same cooking temperature both internally and externally, i.e. roasts, spare ribs, etc.
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