Ovens / Compact Ovens
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- Bottom heat only
- Bottom heat only : A crisp underside to pizza bases and pastry cases can be achieved by activating only the element which is concealed in the floor of the oven. Ideal for blind baking and bain-marie cooking.
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- Conventional top and bottom heat
- Conventional top and bottom heat : Heat generated beneath the oven floor and by the grill element. As heat travels to the centre by natural convection, the centre of the oven is the best position to obtain selected temperatures. Good for foods with a dark crisp finsh or long slow cooking.
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- Hot air cooking
- Hot air cooking : Heat produced by the element around the fan is then evenly distribute throughout the oven. Equally effective for batch baking and roasting. This means that sweet and savoury items can be evenly cooked on three shelf levels at the same time.
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- Hot air grilling
- Hot air grilling : Ideal for meat and poultry where a rotisserie effect is desired. The grill and fan operate alternately with the grill producing the heat and the fan distributing heat around the oven. Results in even crisp food using up to 50% less energy than roasting.
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- Variable grilling
- Variable grilling : a thermostatically controlled full width grill. The thermostat cycles on and off to maintain the required temperature. The grill element is recessed into the oven roof which maximises usable space. For efficiency grilling is performed with the door closed
HBN43K551GB
Compact single multifunction oven
- 45 litre oven capacity
- 5 cooking functions
- Energy efficiency (Main oven): A
- Oven interior dimensions (HxWxD): 32 x 42 x 42 cm
- Brushed steel
Performance solutions
- Bar handle and centralised display / controls
- 45 litre oven capacity
- Fast heat
- LED clock and automatic programmer
- Pop out controls
- Brushed steel fascia
- Child lock
- Triple glazed door with grey glass finish
- Full width glass inner door
- Interior light
- Oxylytic cleaning programme – roof, back and side liners
- Oven – 5 cooking functions:
- Hot air cooking - heat is evenly distribute throughout the oven. Equally effective for batch baking and roasting. This means that sweet and savoury items can be evenly cooked on three shelf levels at the same time.
- Conventional top & bottom heat excellent for foods requiring a dark crisp finish or long slow cooking
- Hot air grilling - great for meat or poultry where a rotisserie effect is required
- Variable grilling - a thermostat controlled grill. The thermostat cycles on and off to maintain temperature. The element is recessed into the oven roof maximising space. For efficiency grilling is done with the door closed.
- Bottom heat - good for blind baking and bain-marie cooking
