Tell me about the oven

I don't know if I'm writing there, if not, move it.
Ardo oven got from the owners of the apartment. The stove is gas, and the oven itself is electric. I don’t understand how to use it.
Can anyone have a similar one, tell me what kind of icons on the handle? One knob - temperature, the second with different designations:

I still put on 3 (there is a type of airflow) I do not know what it means, but I bake everything in this mode, but it may not be correct. And I wonder if there is a grill there.

I don’t know what kind of model, I didn’t find instructions on the Internet.

I have a Pyramid, but there are similar designations
1. Blower grill
4. Traditional oven
3. Ventilated oven
6. Oven lighting
2 looks very much like a spit, perhaps this is the Grill mode

Thank you so much! Why do we need airflow at all? And how is the grill different from a simple oven, is it better to roast meat on it? I just never came across such a technique, it seems to me that there won't be much difference. or does the grill really look like a real grill?

Thank you so much! Why do we need airflow at all? And how is the grill different from a simple oven, is it better to roast meat on it? I just never came across such a technique, it seems to me that there won't be much difference. or does the grill really look like a real grill?

Convection or airflow is needed to evenly distribute heat in the oven. And the grill is used for roasting chicken and whole cuts of meat ...

With blowing when you bake, it turns out that hot air circulates through the oven and products are baked faster and more evenly. The grill is the top heating element.

[Lyubava,]

Lyubava, but you try to bake bread or cakes, first without air, and then with air. You will immediately see the difference, make the right conclusions and forget your theoretical speculations. Practice! This is what gives the answers to our questions.

For some reason, in this oven, I can't do anything with or without blowing. True with better airflow. Therefore, I use it. It seems to me that there is something wrong with the temperature. There is no thermometer, I don't know how to check it yet. For example, it is written to bake a Kiev cake at 180 degrees for 2 hours. I put it on 150, the top burned instantly. As a result, it baked at about 100. And the meat turns out only at 225 if you put it on. eclairs have never worked. In general, my gas oven without adjusting the oven temperature is better

For some reason, in this oven, I can't do anything with or without blowing. True with better airflow. Therefore, I use it. It seems to me that there is something wrong with the temperature. There is no thermometer, I don't know how to check it yet. For example, it is written to bake a Kiev cake at 180 degrees for 2 hours. I put it on 150, the top burned instantly. As a result, it baked at about 100. And the meat turns out only at 225 if you put it on. eclairs have never worked. In general, my gas oven without adjusting the oven temperature is better

Lyubava, this is where you read that meringue is baked at 180 degrees, it dries at 100. And the correct operation of the oven is checked by buying a thermometer for it

Well, it means that I burned out at 150, and probably baked less than 100 or so.
I can't find a thermometer for the oven anywhere, they don't sell it here. if only to order from the Internet, while this question was not puzzled.

On the blower, you need to set the temperature less than in the recipe, and something for 2 hours, at such a temperature and for such a time, a piece of meat can be cooked. I bake flour at 160g, and it will not burn and is baked inside. And I start the meat at 180, then move on to 160.

: flowers: Lyubava, in general, before you start baking such a cake, you need to study your oven well, know how it behaves in a given situation. I don't see what city you are from, but you can buy this thermometer in an online store or on our forum for girls in a joint venture.

Thank you! I will study. It's just that everywhere in recipes for starchy foods they write to bake at 200 gr. my top and bottom always burn at this temperature, and the middle is not baked and nothing rises. now I will bet less.

Of course, bet less, 150-160, and you will succeed.