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Main and submenus
62
As different countries have different preferences when it comes to preparing food,
the temperatures in °F and °C may not match. The temperatures are defined as
they are specified in the table.
Menu Recommended
value
Range
Operating Modes
Convection Bake 320°F (160°C) 85–435°F
(30–225°C)
Convection Roast 375°F (190°C) 85–435°F
(30–225°C)
Surround 355°F (180°C) 85–435°F
(30–225°C)
Combi Steam
Combi Conv Bake 340°F (170°C) 85–435°F
(30–225°C)
Combi Surround 355°F (180°C) 85–435°F
(30–225°C)
Combi Broil Level3 Level1–3
Steam Cooking 212°F (100°C) 105–212°F
(40–100°C)
Sous-vide 150°F (65°C) 115–195°F
(45–90°C)
Intensive 355°F (180°C) 120–435°F
(50–225°C)
Bake 375°F (190°C) 210–395°F
(100–200°C)
Browning 375°F (190°C) 210–435°F
(100–225°C)
Maxi Broil Level3 Level1–3
Broil Level3 Level1–3
Convection Broil 395°F (200°C) 120–435°F
(50–225°C)
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