Spec Sheet

SFU4104VCS
linea
steam combination
24”"
mystic Gray glass
Main Oven
Bake:
Ideal for slow baked cakes and casseroles. This traditional static heat will ensure food remains moist when cooked for longer
periods of time.
Convection Bake:
The elements combined with the fan aim to provide more uniform heat, a similar method to conventional cooking, so pre-heat is
required. Most suitable for items requiring slow cooking methods.
European convection:
Hot air fan cooking that provides quick, multi layered cooking with excellent browning results. Due to the effective circulation of hot
air, there is no flavour transfer between foods. Delicate and strongly fragranced foods can be cooked at the same time.
Turbo:
Facilitates the cooking of large joints, due to heat coming from all three elements. Similar to rotisserie cooking the meat is sealed,
and juices are held within the joint of meat. The results are both tender and juicy.
Broil + European Convection:
Broil + European Convection
Broiler:
For rapid cooking and browning of foods. Best results can be obtained by using the top shelf for small items, the lower shelves for
larger ones, such as chops or sausages. For half grill heat is generated only at the centre of the element, so is ideal for smaller
quantities.
Convection broil:
The fan reduces the fierce heat from the broiler, providing an excellent method of grilling various foods, chops, steaks, sausages
etc. giving even browning and heat distribution, without drying out the food. The top two levels recommended for use, and the lower
part of the oven can be used to keep items warm at the same time, an excellent facility when cooking a grilled breakfast.
Upper + lower elements + fan + steam:
Upper + lower elements + fan + steam
Circulaire element with steam:
The combination of Circulaire element with steam allows food to be effectively cooked in the most natural way, leaving all the foods properties,
flavour and aroma intact.
Defrost:
The circulation of air at room temperature enables quicker thawing of frozen food, (without the use of any heat). Ideal for use prior to
cooking of readymade dishes, or cream filled products etc.
ECO:
The combination of the broiler, fan and lower element is particularly suitable for cooking small quantities of food.
Lower heating element only:
Ideal for foods that require extra base temperature without browning, e.g. pastry dishes, pizza. Also suitable for slow cooking of
stews and casseroles. For Gas oven: Bake: traditional convection cooking.