The Bake function radiates heat from the top and bottom of the oven whilst natural convection currents evenly distribute heat. Moisture is retained to provide light, succulent dishes. For best results, only bake on one shelf at a time.

The Broil function delivers intense heat from the inner region of the top element when you need to quickly grill one or two portions. Perfect for cooking crispy chicken breast, steak and fish. The intensity can be finely controlled; HI' is ideal for quick

Convection Bake generates heat at the top and bottom of the oven, with the fan creating airflow throughout. The increased airflow speeds up cooking so oven temperatures can be lowered by 20(degree)C for most recipes. Ideal for baking biscuits, muffins and

The intense heat and radiation of the Convection Broil function works well for cooking large cuts of meats, so they are moist inside and crisp on the outside.

The Fan Forced function is great for multi-shelf cooking. Heat is generated at the rear of the oven and is distributed evenly throughout by the fan.

The intense heat and radiation of the Convection Broil function works well for cooking large cuts of meats, so they are moist inside and crisp on the outside.

Warm is limited to very gentle temperatures. It isn't intended as a cooking function but is designed to keep food warm and limit the progression of cooking. Using the oven's specialised LO Warm setting takes the guesswork out of proving dough.