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Guide to the modes
57
Mode Default
temperature
Temperature
range
Convection Broil
This mode distributes hot air from the Browning/
Broiling element over the food using the fan. This
allows for a lower temperature to be used than
when using Broil . Ideal for broiling thicker cuts
of meat (e.g. chicken, roulades).
400 °F (200 °C) 200–500 °F
(100–260 °C)
Rotisserie
The rotisserie evenly broils and adds a finishing
touch to items such as stuffed meat, tied roasts,
poultry, vegetables and kabobs.
400 °F (200 °C) 200–500 °F
(100–260 °C)
Gentle Bake
A combination of different heating elements
ensures excellent baked good, gratins and
lasagna.
350 °F (190 °C) 200–475 °F
(100–250 °C)
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