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5 Operating modes
5.3 Top/Bottom heat
Temperature range 30–230 °C
Recommended value 200 °C
Level 2 (or 1)
The cooking space is heated by the top and bottom heating elements.
Uses
▪ Classic operating mode for cooking and baking on onelevel
▪ Cakes, biscuits, bread and roasts
Use a dark enamelled tray or a black tray or tin for crispy results.
5.4 Hot air
Temperature range 30–230 °C
Recommended value 180 °C
Level 2 or 1 + 3
A heating element behind the back wall of the cooking space heats up the air
inside the cooking space, which is circulated evenly.
Uses
▪ Particularly suitable for baking savouries and biscuits on several levels at
the same time
▪ Cakes, bread and roasts
Select a lower temperature (reduce by approximately 20°C) than for
as the heat transfer is more efficient.
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