Electrolux oven modes. We study the icons and symbols on the oven

Almost any dish that you are used to cooking on the hob can be cooked just as deliciously in the oven. An oven comes in handy even when you don’t want to completely give up traditional frying. You can add benefits to dishes and reduce harm by combining two types of cooking.

Often, especially in restaurants, cooks first fry the product until golden brown, and then finish it in the oven. Each oven is individual and has a number of features, which can be read about in the instructions for it, but there are several general secrets that will suit the owners of all ovens.

Choosing a level

Select a mode

What do we bake in?

Cooking in foil, sleeve

Traditional baking

Cooking in a water bath

Simmer in the oven

Some tips

1. Be sure to preheat the oven in advance. We recommend heating a gas oven 10 minutes before cooking, and an electric oven 20 minutes before cooking. Only very fatty meats should be placed in a cold oven.
2. To prevent the vegetables from boiling over and turning into cotton wool, we recommend turning off the oven until they are completely done and leaving the vegetables to finish cooking in a cooling cabinet.
3. We do not recommend opening the lid during cooking. This disrupts the microclimate and circulation air flow. It is enough just to sometimes look through the glass by turning on the backlight function. This rule is especially important when preparing muffins and baked goods.
4. Always follow the temperature specified in the recipe. In any case, until you become a professional cooking enthusiast.
5. If you have a very old stove without a thermometer, you can use a simple sheet of paper to determine the degrees. In 30 seconds at 100-120 degrees the sheet turns slightly yellow, at 190-210 degrees the paper is yellow-brown, the sheet begins to burn at 220 degrees.
6. Water and salt prevent burning. Delicate foods are best cooked in a water bath. To prevent burning, you can use a kilogram of coarse salt scattered on the bottom baking sheet.
7. We advise you to remember that puff pastry bake at high temperature, butter or biscuits at medium, protein dough at low.

A modern electric oven is a rather interesting device; it can do a lot, and sometimes it can confuse an inexperienced buyer: why are there so many modes, how do they differ from each other, and, most importantly, are they needed? That’s why we decided to take a closer look at these very modes, to understand the logic of their impact on products, so that anyone who reads this article can firmly decide what they need and what they don’t.

Text: Olga Kuzmina

Tips: Andrey Rydzevsky, Chef Electrolux

Communicate with ovens in the same language

When a housewife gets acquainted with a new oven, the first thing she encounters is the need for translation. And not in the sense from one language to another, but more often from the names inherent in each company to generally accepted terms.

What is it for? It's simple, you can compare one oven with another only when the object of comparison is clear. Therefore, we avoid pretentious, and most importantly, incomprehensible expressions such as “turbo air”, “maxi-grill”, “intense hot air”, “thermal circulation” or “3-0 convection”. And if the description includes some function like “slow baking” or “gratin”, we strive to “shake” the whole truth from the brand department about how it works.

That's why specifications in manufacturers' catalogs they look much brighter and more seductive than our boring, but understandable data. We will not deviate from this rule now, so we assign the same names to the modes that you will see on the following pages of the review.

Don't forget to reheat

At the beginning of the story there are several general advice. In the instructions for ovens (which we actively use), for successful cooking, it is recommended to preheat them to the required temperature (we focus on the thermostat indicator lamp; it should go out).

Only for very fatty meat can you make an exception and put it in a cold oven. In this case, the cabinet can be turned off a few minutes before it is ready; the residual temperature will be sufficient for the successful completion of the process. It is advisable to open the door as little as possible, and observe the “behavior” of the products through the glass (this is why the backlight often does not turn off while cooking is in progress).

Mode 1: Bottom + Top Heat

This is a mandatory mode for any electric oven. It has many names: static, traditional, classic heating. Two heating elements below and above are turned on simultaneously. The heat generated by the elements creates the effect of natural convection: a hot flow rises from below, and a cool flow falls from above. But this movement is not as rapid as we would like, the process proceeds slowly, and heat does not always fill the oven chamber evenly. The lower heating element is always more powerful.

Andrey Rydzevsky, chef Electrolux professional

Some foods, particularly pies, are more difficult to bake from the bottom. While browning on top is not a problem. The position of the baking sheet in the oven allows in this case to achieve balance. Good example- pizza. To make it crunchy from below, the baking sheet with the pie is placed on the lower levels, otherwise the dough will not bake and the filling on top may burn.

Conclusion: you can use the guides in the middle of the oven. But, if you want the heat to flow more strongly from above or below, the grille is moved one floor in the desired direction.

We obtained a variety of dishes suitable for cooking in this mode from catalogs and instructions:

- These are savory pastries, muffins, cookies, delicate cakes, biscuits, bread;

— Stuffed vegetables;

— Lasagna;

— Roast, pork ribs, lean beef, poultry;

- Fish, fish casseroles.

Mode 2: Bottom Intensive Heat + Top Heat

This is a variation of the traditional mode, here a more powerful one is installed than usual, bottom element. Turn on this mode if you want to quickly fry the dish from below. In addition, it is suitable for forms that do not conduct heat well, such as glass and aluminum vessels.

I prefer this mode for dishes in pots, so-called Casserole. The presence of liquid will prevent the roast from burning, and the dish will cook faster, since there is good heat from below and from above - as a result, the pot simmers evenly on all sides.

Mode3: bottom heat + top heat + fan

Two heating elements work, but they are also connected to a fan installed on the rear wall. When the turbine rotates, streams of hot air rapidly spread throughout the oven. This creates the same climatic conditions throughout the entire volume, which means a uniform effect on the products. It is preferable to choose a medium level of guides in order to take full advantage of circulation and an even microclimate in the oven.

It is very important that heating of dishes due to the movement of air masses becomes more intense, the set temperature is reached in a very

In a short time, the food browns faster and on all sides. The speed of the process allows you to preserve the internal juiciness of the dish. In this mode, it is possible, and sometimes necessary, to reduce the usual temperature. In addition, cooking will take much less time; according to some data, the cycle time can be reduced by 30%.

In the vocabulary typical for describing ovens, the operation of a fan can be called convection. This is quite acceptable, although, strictly speaking, in the traditional mode there is also convection. Let's clarify.

Convection is the phenomenon of heat transfer, in our case, in the air. Natural convection occurs when a volume of air is heated unevenly, warmer is lighter, colder is heavier. But the fan creates forced convection, that is, the mixing of flows depends not on temperatures, but on the speed of rotation of the blades. In our magazine, a fan may be called a convector, but the word convection is not used as the name of this mode.

Ovens equipped with a fan (or a ring element with a fan) are called multifunctional. If these devices are not available, the model is static.

The mode is suitable for large dishes that require uniform cooking inside and out, for example, fried rolls, pork trotters, cakes, puddings, casseroles, roasts.

Some manufacturers specify that you can cook on 2 levels at the same time.

Andrey Rydzevsky, chef at Electrolux professional:

Dual heating mode with fan is good for large pieces of meat, fish and whole poultry. This mode is also suitable for large dishes that require even cooking inside and out, such as roast rolls, pork trotters, cakes, puddings, casseroles, roasts.

On the other hand, some dishes, for example, meringues and omelettes, do not like convection, so static is preferable for them.

Mode 4: Bottom Heat

The lower heating element is the most “secret” element of the oven; it is not visible, it is hidden behind the bottom of the chamber. Heating from below is often the main factor in very simple ovens, in more complex ones it rather serves as an auxiliary one. It is recommended to use it for drying the bottom of pies with a wet filling, for example, fruit, browning on the bottom, and for canning. Bottom heat is also chosen for long-term baking.

The mode has significant disadvantages - longer cooking compared to the two options already described. The housewife is forced to pay more attention to the process itself: unfolding the baking sheet, moving it lower or higher.

Mode 5: Bottom Heat + Fan

The principle of this mode is the same as when the lower element is working, only cooking proceeds more quickly. The heat from below rises to the ceiling, is captured by the currents created by the fan and spreads throughout the oven. This mode is often recommended for baking open-faced cakes or quickly finishing baking when required. heat from below, e.g. for low-rising baked goods yeast dough. Pros: juicy inside and evenly browned on all sides, especially the bottom. The instructions for the Gorenje oven do not recommend using tall forms so as not to disturb the circulation of heated air over the dish.

Mode 6: Top Heat

The upper heating element is placed along the perimeter of the oven ceiling; this tube is always visible. In this mode, the element works solo. The heating is not so intense and, in addition, natural convection is difficult. The mode is selected for frying almost finished dishes on top, for example, cakes, casseroles, browning breading, as well as cooking lightly fried vegetables on the grill. In the instructions for the Ardo device we found the following dishes: dumplings, polenta, rice, lasagna, pasta casseroles, vegetables with bechamel. And Miele has puddings and baked vegetables.

Andrey Rydzevsky, chefElectroluxprofessional:

Andrei Rydzevsky chooses this mode for “juliennes, French-style meats and all dishes that require giving them a golden “cap” of cheese and mayonnaise.” We cook only on the upper tier of the guides.

Mode 7: top heat + fan

This is an accelerated “version” of the previous mode 6. The combination of heating and the movement of air masses allows you to achieve a light golden crust on the surface of products with uniform internal heating. Therefore, the mode is chosen for dishes baked in molds: casseroles, soufflés of vegetables, meat, lasagna.

Andrey Rydzevsky, chefElectroluxprofessional:

Sometimes the difference between some modes is very speculative, that is, we are not dealing with technical, but rather with marketing categories.

Regarding the use of some modes, I have my own opinion, different from what is usually written in the instructions. It is based on my daily experience. I think housewives will also quickly be able to master the intricacies of their new ovens and adjust their capabilities to suit themselves.

Mode 8: ring heater + fan

A spiral heater is placed on the back wall of the oven, folded into a ring, and inside this ring there is a fan. The circular shape was not chosen by chance; the warm air coming from the element is completely captured by the vortex flows created by the fan. The flows are distributed horizontally and then quickly fill the entire chamber.

It is the horizontal movement of hot air jets in this mode that allows you to cook not one, but several dishes at once, placing them on 2-3 levels of the oven. There is only one condition - the required temperature must be the same for all dishes. The drier air inside the oven and the removal of moisture prevents flavors from changing and flavors from mixing, which can result in different dishes.

The mode combines high speed and economics. The benefits of this achievement are especially obvious on the eve of the holidays, when you have to cook a lot.

A simple example: at one time we bake not one, but three cake layers. Some of the difficulties faced by cooks disappear; now there is no need to worry that the pie dough will overheat while the first batch is “sitting” in the oven, or that the dish baked first will hopelessly cool down while we are working on the next one.

In addition, housewives are practical people, and sometimes they simply refuse a menu with a few goodies from the oven, and with this mode the problem becomes irrelevant.

Comment from the Indesit Company press service: “This heating does not cause the dish to burn on either side; its advantages are that it is possible to maintain a low temperature, for example, for defrosting or for raising yeast dough. The mode is gentle, since infrared rays do not affect the dish.”

The operation of a ring heater with a fan is suitable for puff pastry, drying herbs, mushrooms, fruits, sterilizing home canned food and all dishes that should be soft and juicy inside and at the same time well baked.

If food is being cooked on one level, then, according to Electrolux, it is wiser to use the lower guides so that the food is better visible. It is also recommended to use one level in the instructions for the Gorenje oven for juicy pastries and fruit pies. When cooking on 2 tiers, it is better to occupy the 1st and 3rd (Zanussi). As already said, several baking sheets are placed in the oven at once, so, top level borrowing is not recommended. The instructions for Neff and Bosch ovens indicate that pies and pizza can be baked on two levels, but flat cookies and puff pastries are better on three.

The operation of the fan increases the intensity of the impact on the products, that is, the operating temperature of the mode should be lower. It is important that you do not need to preheat the oven, although there are exceptions. An example from Miele's instructions is frying roast beef or baking dark types of bread, while Gorenje's is any pastry. Cooking speeds up - baking takes less time. In addition, dishes are subjected to uniform temperature treatment.

In our publication, this mode is usually called convection.

Mode 9: ring heater + fan + bottom heating

This is a combined mode that takes advantage of convection, that is, uniform and intense heat, and heating from below. But unlike the first one, only one oven level is involved here, the middle one is best. According to the recommendations of the companies, in this mode you can cook unfrozen semi-finished products, French fries, strudel (from the Neff instructions). Moreover, preheating is not necessary.

European oven manufacturers in this mode saw analogies with an oven, where heat comes from all sides, but especially from below. Such conditions turned out to be ideal for preparing pizza - an open-faced pie, which is very easy to buy in a store as a semi-finished product or to make yourself. The pizza must have well-baked and browned dough - the basis of the dish, but the filling must be warmed up, but not lose its juiciness.

In addition to pizza, the mode is selected for baked potatoes, fruit pies, cheesecake, Kirsch Laurent, pies with glaze, cheesecakes, and buns.

Several other areas of application are reheating, keeping dishes hot, defrosting.

Comment from the Indesit Company press service: “This mode is optimal for fruit pie: when we bake a fruit pie with shortcrust pastry, we need, on the one hand, that the dough is not sticky and baked well, for this we use bottom heating, but, on the other hand, the filling, i.e. the top layer should be baked, but not burnt; for this, a ring heater and a fan work.”

Mode 10: ring heater + fan + bottom + top heating

This function is not common, as you can see, almost all oven heaters are used here, why is this done?

Firstly, this is a very fast achievement of the desired temperature, so the mode is sometimes used to preheat the oven before placing a dish prepared for baking into it.

Secondly, this is quick cooking. Convection is enhanced by additional heat flows and optimal temperature distribution. The function is selected for dishes that require deep baking to form a golden brown crust.

Sometimes heaters are not used to their full potential, for example, the upper and lower heating elements use their power partially. In other cases, on the contrary, all elements work to the maximum.

Comment from the Indesit Company press service: “This mode is intended for large dishes (leg of lamb, suckling pig), which take up a lot of space in the cabinet itself, or, for example, several trays of pies, which also fill most space, then the temperature distribution occurs evenly at all levels.”

Special Modes

Grill

The grill is a tube-shaped element that is attached to the ceiling of the oven. It differs from a simple heating element, including the top one, in the specificity of its effect - with the help of infrared radiation. It does not heat the air, but the food itself. The grill radiation acts strictly under the element, that is, placing sausages or chicken legs slightly to the side will make it difficult to achieve the desired result.

The grill can be used as the main cooking mode, as well as at the final stage, when you want to appetizingly brown the dish.

Manufacturers are unanimous in the name of this mode, only the Hotpoint-Ariston company calls it barbecue, and Gorenje calls it infraheating.

Grills come in several varieties.

The usual one is U-shaped or in the form of a zigzag, the sphere of its “interest” is the entire area of ​​the lattice. Some models use a more economical option - a grill with two contours, a small one inside (for example, the so-called middle part of Neff) and a large one along the perimeter of the ceiling.

The small circuit is included if the portions are small, for example, 4 pieces of toast or several thin pieces of meat. And big and small together in the case when the products are spread out over the entire grill. Grills can differ not only in area, but also in power, so it is easy to choose softer or, on the contrary, stronger frying.

Grills can operate exclusively at maximum (meaning their own temperature limit, for example, 250°C for Ardo, 200°C for Kaiser, or 180°C and 220°C for Neff), but manufacturers often produce ovens with variable power to adjust the intensity of frying, say, Whirlpool has 5 power levels, or ovens with a choice of operating temperature.

The oven is preheated for 3 or 5 minutes, as recommended in the instructions from Gorenje and Ardo; Neff experts suggest preheating it for 10 minutes, but only for frying toast. The cooking level is upper or one level lower, depending on the thickness of the pieces of meat. Frying is most often done on a grate, and to prevent fat from burning and dirtying the bottom, a tray is placed on the lower level; water can be added to it to avoid smoke and fumes.

Examples of using the grill: steaks, sausages, bacon, frankfurters, kupaty, chops, liver, rolls, hearts, fish fillets, vegetables, toast, as well as dishes in small or large ramekins.

A good oven can help you prepare delicious and healthy food. However, you need to understand that this is a high-tech household appliance with many operating modes. You need to be able to read their main and additional icons on modern models in order to competently use a kitchen unit, especially such as Ariston, Zanussi, Samsung, Electrolux.

Basic symbols

What can you see on the oven panels? What functions do these pictures represent?

Defrosting

Its designation is a few drops at the bottom of the square, above which hangs the image of a fan. This mode is characterized by the simultaneous operation of the convector with the lower heating element. This mode is used for:

• rapid defrosting of food at +30°C;
• maintaining the temperature of prepared dishes;
• heating them at +40-100°C.

Convection

These icons look like a 4-leaf flower in a circle. The designations indicate that the heat generated during heating mode is distributed evenly by fans throughout its entire volume. A similar purpose is used for preparing frozen dishes and baking at a temperature of +170°C.

Convection and grill

The symbols of this operating mode look like a 4-leaf flower at the bottom of a square with a zigzag line or a dotted line hovering above it. The oven in this mode turns on the grill heating element, which is located at the top of the chamber, while simultaneously activating the fan. This operation of the elements helps to level out the burning of the top part of the prepared products.

Large grill

This feature is indicated by a zigzag or italic pattern at the top of the square. Heating occurs using a grill heating element, which has large area. The temperature is set within the range of +50-225°C. But the camera will start working after reaching +225°C.

Grill and top heating element

To depict this feature, the manufacturers chose icons in the form of a zigzag in the middle of a square with an arc (straight line) at its top. The oven is heated using a heating element located at the top. Due to this, heat flows directly to the grill, helping the product being cooked on it to retain its juiciness.

Traditional mode

The designation has 2 arcs (solid straight lines) looking at each other, located at the top and bottom of the square. These icons indicate that the upper and lower heating elements are operating in the chamber.

In this case, ordinary baked goods or products that require frying at a temperature of +200°C are placed in the oven.

Heating from below

Its designation is an arc or straight line at the bottom of a square. The fan helps the working lower heating element distribute heat throughout the chamber using forced convection. The icons indicate that cooking requires a temperature of +50-250°C, at which the product is baked from below, while the desired temperature is maintained from above.

Backlight

The icons for this function are a light bulb in a square. Such designations clearly indicate that the camera is comfortable to use with this function, and all its contents inside are clearly visible. This helps to further visually monitor the cooking process.

Additional characters

In addition to the main ones, any oven, especially the brands Ariston, Zanussi, Samsung, Electrolux, has additional icons that tell about the additional capabilities of the unit.

• The simultaneous operation of the lower and ring heaters together with the fan allows you to easily prepare pizza in Ariston, Bosch, Elektrolux, Zanussi, Gorenje ovens. This function is symbolically depicted as an easily recognizable pizza.

• By interacting the top, bottom and ring heaters together with the fan, the oven allows you to cook large dishes, for example, leg of lamb, suckling pig. This mode is also used to place several trays of pies in the chamber. They especially require uniform temperature distribution at all levels. This function is endowed not only with the Siemens oven, but also with Gorenje, Ariston, Bosch, Elektrolux, Zanussi, as can be seen in the photo.
• Quick Heat, which is a symbol with wavy vertical lines and arrows at the bottom, helps save time by reaching the desired temperature up to 50% in a short time. In this case, all heating elements are used simultaneously, which allows you to avoid wasting excess energy. The oven can automatically switch to the selected mode or it can be set manually.
• Heating ceramic tableware helps food stay hot longer. The “hot air 3D” mode with a temperature setting of 30-65°C will help you take advantage of this function. When the temperature reaches the required value, the screen will show the “stack of plates” symbol.

Ovens are changing all the time: new, modern and advanced solutions are applied to them every year. Most built-in ovens, even if you bought them several years ago, are multifunctional devices with many modern, innovative solutions for a wide variety of cooking tasks. In addition to the upper and lower heaters, they are equipped with additional elements for preparing a wide variety of dishes. Perhaps you may well have forgotten about the existence of some elements and functions or... not even discovered them for yourself.

Many systems and functions make it possible to cook even restaurant-quality dishes in your home kitchen, and you can easily share your passion for cooking with professional chefs and gourmet lovers. Anyone who wants to learn how to cook deliciously has an ally who will help create original dishes and guarantee the desired result. This ally is your oven! She knows how to bake cakes, fry, bake and even grill.

What do you need to know about modern oven modes?

Top heat is the simplest heating method, ideal for baking and browning the top layers of cakes and other delicately cooked foods. Bottom heating- heat comes from the bottom of the oven. It is ideal for baking the bottom layers of cakes, including those on the grill.

Top and bottom heating- This traditional method heating, the most popular and most frequently used. The simultaneous use of upper and lower heating allows you to prepare cakes and other dishes according to many recipes. Regular heating allows you to bake a variety of foods, from bread and cakes to baked venison.

Grill- this solution allows you to use the oven as a home grill. It is used for quick baking and frying of kebabs, bacon, chops, sausages and steaks, as well as bread toasts and fish. Depending on the size of the dish you are cooking, it should be placed on the top or bottom tray as this will ensure appropriate heat levels and baking speed.

Grill + top heat- This is the so-called “supergil”, which allows you to grill larger portions of meat. By combining grill and top heat, we get a larger heating space while maintaining the quality and speed of frying.

Fan + grill- This is the ideal way to fry large, juicy pieces of meat. The turbo grill function provides additional heat circulation. The fan ensures further use of the hot air created during cooking. The warmth of hot air envelops the product from all sides; if you are cooking fresh meat, this mode will prevent fat from leaking out and drying out the dish. This function works best with the top two oven trays. This method has the added benefit of cooking delicious meat without the need for turning.

Hot air circulation - fan + ring heater- this is the so-called “forced circulation” or “convection”, when hot air is evenly distributed throughout the oven chamber. Firstly, in the hot air circulation mode, you can bake pies and pastries simultaneously on several oven levels. Secondly, there is no need to preheat the oven for baking times longer than 20 minutes. Thirdly, this mode can be used for defrosting dishes and baking yeast dough. Fourthly, circulating hot air saves energy and time, and also helps keep the oven clean.

Hot air circulation + bottom heating - this mode is best used when preparing a traditional Italian dish - pizza. Hot air is distributed throughout the oven, but concentrated more at the bottom, so you don't have to wait long for the perfect pizza, cookies or even an open pie.

Fan- This is the circulation of cold air. Using this function without setting the temperature is best for defrosting food products or, for example, drying mushrooms or apples. In addition, there are additional solutions that are becoming increasingly popular. The cold air circulation function can be combined with the top + bottom heating to bake perfect cakes. Combination fan + top heating raises the temperature in the upper part of the oven, thereby allowing the top layers of the pie to brown. Fan + bottom heating Best used for baking the bottom layers of the cake. Hot air circulation can also be used with top heating and grilling.

Skewer- this feature is not available in all oven models, but nevertheless deserves mention. It is often used in conjunction with a grill to sear large portions of poultry.

Thanks to the brand experts household appliances Hansa for help in preparing the material.

Don't forget to reheat

Many manufacturers recommend preheating the dish to the desired temperature before putting the dish in the oven. This is right. But there are exceptions when the product can be placed in a cold oven. For example, fatty meat. In this case, a couple of minutes before the end of cooking, the oven can be turned off. The dish will be cooked due to the residual temperature. During cooking, the oven door should be opened as little as possible to maintain the desired temperature inside.

Heating modes in ovens for cooking

Each oven has different heating settings. Let's look at them in more detail:

- Mode 1: bottom + top heating. This mode is present in all ovens. It may also be called classical, traditional or static heating. The lower and upper heating are turned on simultaneously, with a hot flow rising from below and a cool flow falling from above. The cooking process is slow, and the heat is not always distributed evenly. But for cooking some dishes this mode is completely suitable. For example, for savory baked goods, muffins, cakes, bread, cookies, biscuits, stuffed vegetables, fish, lasagna, roasts, poultry, pork ribs and lean beef.

- Mode 2: bottom heating + top heating + fan. The operating principle of this mode is a little similar to the previous one. However, due to the fan, which is installed on the back wall, the flow of hot air is distributed evenly throughout the oven. If you are planning to cook a dish using this heating mode, keep in mind that the food will quickly brown in a short time. Thanks to this, you can maintain the juiciness of the dish and get a crispy crust. The cooking process is reduced by approximately 30%.

This mode is suitable for dishes that require even cooking on the outside and inside, such as cakes, roasts, casseroles, roasts and pork knuckles.

On a note. Ovens with a fan are called multifunctional, and without it - statistical.

- Mode 3: lower intensive heating + upper heating. This is another variation of the classic mode. But the lower heating element is more powerful. Therefore, it is recommended to cook in this mode when you need to quickly fry a dish from top to bottom. In addition, it is great for forms that do not conduct heat well: aluminum cookware, glass, and so on.

- Mode 4: bottom heating Bottom heating is present in every oven, but depending on the complexity of the model, it plays a different role and has different power levels. It is recommended to be used for drying pies with wet filling. Low heat is also chosen for long-term baking.

This mode has its drawbacks: it takes more time to prepare the dish and the housewife must control the baking process (move the baking sheet higher or lower, unroll it).

- Mode 5: bottom heating + fan. The principle of operation of this mode is almost the same as that of low heating. However, due to the fan, the cooking process proceeds more quickly. The heat from below rises to the ceiling, and at this moment the air currents created by the fan lift it and spread it throughout the oven. Chefs recommend using this mode when you need to quickly finish baking or bake an open pie. This mode is also convenient for baking low-rising pastries made from yeast dough. Advantages of this mode: the baked goods are evenly toasted on all sides and at the same time juicy on the inside.

Note: in order not to disturb the circulation of heated air over the dish, it is recommended to use low pans when baking in this mode.

- Mode 6: top heating This mode is convenient because the heating is not too intense. It is suitable for frying almost finished dishes on top (for example, casseroles, browning breadings, cakes), as well as for grilling lightly fried vegetables. Top heating is good for cooking julienne, as well as those dishes that need a golden brown crust on top.

- Mode 7: top heating + fan. This is an “accelerated version” of the previous mode of cooking. Thanks to this mode, you can achieve a light golden crust on the surface of the dish with uniform internal heating. Therefore, you should choose this mode for dishes that are baked in molds: vegetable soufflés, casseroles, lasagna and meat.

- Mode 8: ring heater + fan. The spiral heater is located on the back wall of the oven, and there is also a fan inside it. Thanks to this, the air is distributed horizontally and quickly fills the entire chamber. The horizontal movement of hot air flows allows you to cook several dishes at once, which are installed on 2-3 levels of the oven. But at the same time, the temperature for all dishes should be the same. The advantage is that even when preparing different dishes their aromas and tastes will not mix. This is because drier air inside the oven and the removal of humidity prevents this from happening.

This mode combines efficiency and high speed. It's very convenient the day before different holidays when you need to cook a lot of dishes in a short time. This heating is very gentle and does not cause the food to burn on either side. The operation of a ring heater with a fan is excellent for drying herbs, fruits, mushrooms, puff pastry, sterilizing home-canned food and all dishes that should be juicy inside and well-baked.

Note: in this mode you should set the cooking time a little less, as the dish cooks faster.

- Mode 9: ring heater + fan + bottom heating. This cooking mode uses intense and even heat. But unlike the previous mode, only the middle level of the oven is used here. It can be used to cook French fries, semi-finished products, strudel, and pizza. The dish will be well cooked: the filling will remain juicy and the dough will be browned. In addition to pizza, you can cook cheesecakes, buns, pies with glaze and fruit pies, cheesecakes, baked potatoes.

In addition to cooking, this mode can be used to heat, defrost and keep food hot.

- Mode 10: ring heating + fan + bottom + top heating. This function is very rare and only in expensive models. Many may have a question: why so many functions at the same time? Everything is very simple. Firstly, it allows you to reach the desired temperature in a short time. Secondly, the food is also cooked much faster. This function is needed for technical dishes that require the formation of a golden brown crust and deep baking. Sometimes the heaters are used only halfway, and sometimes to the maximum.