TR4110IX2 110cm Victoria Stainless Steel Four Cavity Traditional Cooker

Vapor Clean: a simple cleaning function using steam to loosen deposits in the oven cavity. Induction: The work of these hobs is based on the principle of electromagnetic induction. The heat is generated directly in the bottom of the pan during its contact with the hob.

Traditional cooking functionsStatic: Traditional cooking suitable for the preparation of one dish at a time.The fan is not active and the heat comes from below and from above at the same time.Static cooking is slower and more delicate, ideal in order to get well cooked and dry dishes even inside. Ideal for cooking all types of roasts, fatty meats, bread, filled cakes. Static Fan assisted: Intense and homogeneous traditional cooking, also suitable for complex recipes.The fan is active and the heat comes from below and from above at the same time.

Ventilated cooking ensures a faster and more homogeneous result, leaving fragrant foods outside and moister inside.Ideal for baked pasta, biscuits, roasts and cobblers. Fan assisted Circulaire: it is the perfect function for cooking all types of dishes in a more delicate way.The heat comes from the back of the oven and is distributed quickly and evenlyThe fan is active. It is also ideal for cooking on multiple levels without mixing smells and flavors.

Circulaire ECO: low energy consumption cooking: this function is particularly suitable for cooking on a single shelf with low energy consumption. It is recommended for all types of food except those that can generate a lot of moisture (for example vegetables).

To achieve maximum energy savings and reduce time, it is recommended to put the food in the oven without preheating the cooking compartment Eco Fan assisted base: the mix of fan and lower heating element alone allows to finish cooking foods already cooked on the surface but not internally more quickly.This system is recommended to finish cooking foods that are already well cooked on the surface, but not internally, which therefore require a moderate higher heat.Ideal for any type of food.Fan assisted bottomCleaning functions.

Traditional cooking suitable for the preparation of one dish at a time.The fan is not active and the heat comes from below and from above at the same time.Static cooking is slower and more delicate, ideal in order to get well cooked and dry dishes even inside.Ideal for cooking all types of roasts, fatty meats, bread, filled cakes. Static Fan assisted: Intense and homogeneous traditional cooking, also suitable for complex recipes.The fan is active and the heat comes from below and from above at the same time.

Ventilated cooking ensures a faster and more homogeneous result, leaving fragrant foods outside and moister inside.Ideal for baked pasta, biscuits, roasts and cobblers.Fan assisted ECO: low energy consumption cooking: this function is particularly suitable for cooking on a single shelf with low energy consumption. It is recommended for all types of food except those that can generate a lot of moisture (for example vegetables).

To achieve maximum energy savings and reduce time, it is recommended to put the food in the oven without preheating the cooking compartment Eco Grill: Very intense heat coming only from above from a double heating element.The fan is not active. Provides excellent grilling and gratinating results.Used at the end of cooking, it gives a uniform browning to dishes.

Large grill Fan grill: very intense heat coming only from above from a double heating elementThe fan is active. It allows the optimal grilling of thickest meats.Ideal for large cuts of meat.Fan grill (large) Fan assisted base: the mix of fan and lower heating element alone allows to finish cooking foods already cooked on the surface but not internally more quickly.This system is recommended to finish cooking foods that are already well cooked on the surface, but not internally, which therefore require a moderate higher heat.Ideal for any type of food.

Fan-assisted bottomCleaning functions cavity 2Vapor Clean: a simple cleaning function using steam to loosen deposits in the oven cavity.