A powerful fan draws air from the interior of the oven. It then heats up the air and forces it right back into the oven cavity through strategically placed shaped ducts in the rear wall. This system means the oven heats up rapidly, and needs little or no preheating.
The CircoTherm fan will circulate unheated air through the oven to speed up defrosting times. Ideal for delicate foods as well as fish and poultry.
Providing conventional cooking heat sources at the top and bottom of the oven. Heat travels to the centre of the oven by natural conduction. This is ideal for baking pastries and scones.
Providing heat from the bottom of the oven only, for more focused heat and control. This method is ideal for pizza bases and pastry cases where you need a crispy underside or bain marie and casseroles.
Full surface grill
The grill element is situated in the oven roof. It is thermostatically controlled and will cycle on and off to maintain the required temperature.
The grill element cycles on and off alternately, and the fan distributes the heat produced by the grill. This method can reduce cooking times by 35%-40% and is ideal for meats and poultry if you’re after a rotisserie result.