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5 Applications
5.2 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 natural humidity produced is largely re-
tained in the cooking space. The food retains its moisture.
Uses
▪ Roasts, braised dishes and gratins
Select a lower temperature (reduce by approximately 20°C) than for top/bottom
heat as the heat transfer is more efficient.
5.3 Hot air with steaming
Temperature range 80–230 °C
Recommended value 180 °C
Level 2 or 1 + 3
The cooking space is heated by hot air. Bursts of steam ensure that the energy is trans-
ferred more efficiently to the food. This speeds up the cooking process slightly and the
food comes out really crispy.
Steam over 100°C is not visible.
Uses
▪ Puff pastries, yeast pastries, bread, plaited bread
▪ Baked dishes and gratins
▪ Meat
▪ Frozen and convenience foods
Particularly suitable for low-fat cooking of frozen foods such as oven chips and
spring rolls.
Using the option, the supply of steam can be turned off and on again during operation.
5.4 Hot air eco
Temperature range 30–230 °C
Recommended value 180 °C
Level 2 or 1 + 3
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