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5 Applications
This application is particularly energy-efficient. A heating element behind the back wall of
the cooking space heats up the air inside the cooking space, which is circulated evenly.
Any moisture that escapes from the food is retained in the cooking space, so the food
dries out less.
Uses
▪ Roasts, gratins, savouries and biscuits
Do not preheat when using this application to cook. This lowers the energy con-
sumption. The cooking time can be longer than with classical hot air.
The temperature is optimized throughout in this application for energy-saving cook-
ing, and this is indicated in the display during operation with «ECO».
Select a lower temperature (reduce by approximately 20°C) than for top/bottom
heat as the heat transfer is more efficient.
5.5 Steam
Temperature range 30–100 °C
Recommended value 100 °C
Level 1 to 4
The cooking space is heated simultaneously by steam and hot air. The food is heated up
or cooked by steaming.
Uses
▪ Steaming vegetables, rice, cereal products, pulses and egg dishes
▪ Poaching meat, poultry and fish
▪ Extracting juice from fruit and berries
▪ Making yogurt
▪ Preserving, bottling
Possible to steam on several levels simultaneously.
5.6 Regeneration
Temperature range 80–200 °C
Recommended value 120 °C
Level 1 to 4
The cooking space is heated by steam and hot air. The food is reheated gently without
drying it out.
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