Pando PHB-861 Manuel D'utilisation page 231

INOXPAN S.L. Pando
TYPES OF HEATING - PHP-864
Your oven has several operating modes that make it easy to use. Here you will find a table
with the appropriate heating for your dish and the areas of application.
TYPES OF HEATING
Conventional
Convection
ECO
Conventional +
fan
Radiant heat
Double grill
and fan
Double grill
Pizzas
Indoor heater
Defrosting
Fermentation
Meat probe
Pyrolytic self-
cleaning
TEMPERATURE USO
For traditional baking and roasting on one level.
30 250 ℃
Especially suitable for cakes with moist toppings.
For baking and roasting on one or more levels.
50 250 ℃
The heat comes from the heating ring that
evenly surrounds the fan.
140 240 ℃
For energy-efficient cooking
For baking and roasting on one or several levels.
50 250 ℃
The fan distributes the heat evenly around the
cavity.
For grilling small quantities of food and for
150 250 ℃
browning food. Place the food in the central part
under the grill radiator.
For grilling flat food and for browning food. The
50 250 ℃
fan distributes the heat evenly around the
cavity.
For grilling flat food and for browning food.
150 250 ℃
For pizza and dishes that need a lot of heat from
50 250 ℃
below. The bottom heater and heating ring will
operate.
For adding extra browning to pizza, pie and cake
bases. Heating comes from the bottom heater.
30 220 ℃
_ For defrosting frozen food.
For making yeast dough and sourdough for
30 45 ℃
fermenting and for making yoghurt cultures.
40 99 ℃
To help bake meats such as steaks and chicken.
To burn the
31
EN
PHP-864