Miele H 4681 - Manual (Page 22)

Auto roast
In this system, the heat is created by
the ring heating element and the fan.
The oven heats initially to a high
temperature (230 °C) which seals the
meat to keep it succulent and tasty.
As soon as this temperature has been
reached, the oven temperature
automatically drops back down to the
pre-selected setting.
Intensive bake
This method combines Fan plus with
Bottom heat.
It is particularly useful for dishes which
require a moist topping and crisp base
like pizza and quiche lorraine.
Intensive bake is not suitable for baking
thin biscuits etc. or for roasting as the
juices will become too dark.
Conventional heat
Both the top and bottom heating
elements are switched on. Radiant heat
is directed onto the food from above
and below.
It is useful where a fairly long cooking
time and a deep colour and good rise
are needed.
It is usually necessary to pre-heat the
oven when using this method.
Top heat
Only the top heating element is
switched on.
This method is suitable for browning
dishes and giving gratins a crisp finish.
Bottom heat
Only the bottom heating element is
switched on.
Select this function at the end of the
baking time if you want your cake to be
browner on the bottom than on the top.
Description of the oven systems
22