State-of-the-art cooking appliances in our kitchens: a vast range of hobs and ovens (not to mention refrigerators, dishwashers and washing-machines) produced by the top manufacturers.
Static and Fan - In conventional electric ovens, foods were only cooked by the two heating elements (one at the top and one at the bottom), used together or individually depending on the food for cooking: this type of oven is known as “static”. In fan ovens, the heating elements are used in association with a fan which circulates the heat around the oven to ensure a uniform temperature. This provides quick, even cooking and different foods can be cooked together with no risk of flavour contamination.
Multifunction - ovens of this kind offer a wide variety of functions: microwave, steaming, grilling, pizza baking, quick cooking or food defrosting programmes (which use just the fan to circulate the air at room temperature), and so on.
Cleaning. During normal cooking operations, the fats contained in foods evaporate and stick to the enamel of the sides of the oven and its other internal fittings. Apart from problems of hygiene and unpleasant smells, in the long term this process obstructs the heat emission points and impairs the appliance’s performance. It is therefore very important to keep your oven thoroughly cleaned at all times. For older ovens, standard oven cleaning products have to be used, while latest-generation appliances use the force of heat to reduce dirt to ashes.