SU45MCX1
classic
microwave
24”"
stainless steel
Main Oven
European convection:
The combination of the fan and circular element around it, gives uniform heat distribution with no cold spots. This has benefits - no
preheat if cook time is more than 20 minutes, no flavour transfer when cooking different foods the same time, less energy is
needed, and it cooks at 10% quicker than a normal oven.
Broil + European Convection:
Broil + European Convection
Convection broil:
Please note: cooking in this mode is conducted with the door closed. The fan reduces the fierce heat from the broiler, providing an
excellent method for broiling a range of foods; chops, steaks, sausages etc. without having to turn the food during cooking. This
gives good results, reduces drying out of foods, and gives even browning and heat distribution, the top two racks being
recommended for use. The lower area of the cavity can also be used to keep other items warm at the same time.
Intensive broil:
This allows rapid cooking and browning of foods. Best results can be obtained from using the top rack for small items, the lower
racks for larger items, such as chops or sausages. Cooking using this method should be carried out with the door closed, unless
instructed to do otherwise.
Pizza function:
The simultaneous operation of these three elements ensures an optimum cooking facility, ideal not only for pizza but also for
cookies, quiches and flans.
Defrost at weight:
Defrost at weight
Defrost at time:
Defrost at time
Microwave + circulaire:
To achieve a combined cooking with ventilated heat that cooks in short time thanks to the rotation of the warm air and the microwave.
Microwave + broil element:
To achieve a combined cooking with broil that cooks the outside whilst assuring an internal cooking thanks to the microwave
function.
Fan + circulaire + microwave:
Fan + circulaire + microwave