Loading ...
Loading ...
Loading ...
5 Operating modes
5.13 Top/Bottom heat humid
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. The
steam produced is largely retained in the cooking space. The food retains its
moisture.
Uses
▪ Bread, plaited bread, roasts and gratins on one level
▪ Low-temperature cooking
5.14 Hot air humid
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. The steam produced is
largely retained in the cooking space. The food retains its moisture.
Uses
▪ For savouries and biscuits on two levels at the same time
▪ For yeast pastries and bread on two levels at the same time
▪ Gratins and baked dishes
Select a lower temperature (reduce by approximately 20°C) than for
as the heat transfer is more efficient.
33
Loading ...
Loading ...
Loading ...