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Conventional ovens
Conventional built-in ovens with fan heat, without steam or microwave functions. These are the main oven of a kitchen.
What to check
- Cabinet opening — 60 × 60 × 55 cm is standard — measure before ordering and leave clearance behind.
- Capacity and interior — 65–75 litres is typical, but shelf count and telescopic runners matter more than litres.
- Heating modes — fan heat bakes evenly on several levels; top/bottom heat and grill cover the rest.
- Pyrolysis — self-cleaning saves hours of scrubbing but the cycle uses power and shelves must come out.
- Door — soft close and a cooled glass front matter at eye level or with children about.
