Bottom Heat + Convection - Atag OX6411F Mode D'emploi

OVEN FUNCTIONS

6. Bottom Heat + Convection

Food Item
Yeast dough pie with apple
frozen
(350-700g)
Puff pastry small pies with
filling frozen
(300-600g)
BRUSH EGG YOLK, PUT IN
COLD OVEN (before preheat)
Meat balls in sauce
(250-500g)
use ovenproof dish
Puff pastry fans
(500-1000g)
BRUSH EGG YOLK
Cannelloni in sauce
(250-500g)
use ovenproof dish
Yeast dough pies with filling
(600-1000g)
BRUSH EGG YOLK
Homemade Pizza
(500-1000g)
Homemade Bread
(700-900g)
The Bottom Heat + Convection mode is for recipes calling for a moist
topping and a crisp base, as with foods like pizzas, quiches lorraine,
German-style open fruitcakes and cheesecakes. We recommend to
preheat the oven in Bottom Heat + Convection mode.
Shelf
Accessory
Level
3 Wire rack
3 Baking tray
3 Wire rack
3 Baking tray
3 Wire rack
3 Baking tray
2 Baking tray
2 Wire rack
Temperature (°C) Time (min)
180-200
180-200
180-200
180
180
180-200
200-220
170-180
15-20
20-25
25-35
15-23
22-30
20-30
15-25
45-55
EN 33