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12
Heating modes
To enable you to find the correct type of heating for your
dish, we have explained the differences and scopes of
application here.
The symbols for each type of heating help you to
remember them.
When cooking at very high temperatures, the appliance
lowers the temperature slightly after an extended period.
--------
Default values
For each type of heating, the appliance specifies a
default temperature or level. You can accept this value or
change it in the appropriate area.
Further information
In most cases, the appliance provides notes and further
information on the action just carried out.
Touch the ° field. The note is shown in the display for a
few seconds. Use the rotary selector to scroll to the end
of longer notes.
Some notes are displayed automatically, for example as
confirmation, or to provide an instruction or warning.
Type of heating Temperature Use
%
Bake 150-550° F
(65-285)
For traditional baking and roasting on one level. Especially suit-
able for cakes with moist toppings.
Heat is emitted evenly from the top and bottom.
(
Broil Broil settings:
1= low
2= medium
3= high
For broiling flat items, such as steaks or sausages, for making
toast, and for browning food.
The whole area below the broiler element becomes hot.
&
Roast 150-550° F
(65-285)
For less tender cuts of meat and poultry.
The heat is emitted from above and more intensively from below.
<
Convection Multi-
Rack
150-525° F
(65-275°C)
For baking and roasting on one or more levels.
The fan distributes the heat from the ring heating element in the
back panel evenly around the cooking compartment.
7
Convection Broil 450-550° F
(230-285°C)
For roasting poultry, whole fish and larger pieces of meat.
The grill heating element and the fan switch on and off alternately.
The fan circulates the hot air around the food.
$
Pizza setting 150-525° F
(65-275°C)
For preparing pizza and dishes that require a lot of heat from
underneath.
The bottom heating element and the ring heating element in the
back panel heat up.
.
Slow Cook 100-250° F
(35-120°C)
For gentle and slow cooking of seared, tender pieces of meat in
ovenware without a lid.
The heat is emitted evenly from the top and bottom at low tem-
peratures.
$
Proof 80-110° F
(25-45°C)
For the rising of dough or yeast.
Heat is emitted from below.
O
Warming 140-220° F
(60-105°C)
For keeping cooked food warm.
P
Plate warming 100-150° F
(35-65°C)
For preheating plates.
B
Defrost 100-140° F
(35-60°C)
For gently defrosting frozen food.
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