They are all on the strip. THE FUNCTION SELECTOR It has 10 marks shown in order by the following symbols: «0» : off : lights : "Traditional" This is the old traditional cooking method that suits individual cooking. Two heaters (one visible beneath the roof, the other invisible beneath the oven floor) work together. Air heats up on contact with these heat sources, moving within the oven chamber by convection which means that hot air, being lighter, tends to rise. The phenomenon is known as natural convection. This method of cooking is especially recommended for recipes simmered in a closed casserole (stews, tripe, etc. ) or cooking with a bain-marie (crème caramel, terrine, etc. The enamel tray should be used to support the dish on tier 2. Pre-heating the oven is recommended. : “Traditional assisted” This is the traditional cooking method, as above, assisted by the fan at the bottom of the oven. The combination enables slightly quicker heat transfer and the heat to be distributed more uniformly within the oven chamber. This method of cooking is especially recommended for all traditional open recipes such as gratinée potatoes, stuffed tomatoes, lasagne, etc. , and for braising fish. The enamel tray should be used to support the dish on tier 2. Pre-heating the oven is recommended. : “Baking” Only the round electric heater at the bottom of the oven and the fan are used in order to give delicate heat, just right for baking recipes such as brioche, chocolate cake, fruit cake, sponge cake, petits fours, meringues, etc. The enamel tray should be used to support the dish on tier 2. Pre-heating the oven is recommended. : “Fan convection” The combination of all of the heaters plus the fan guarantees you perfect heat distribution throughout the oven chamber...