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4 Operating modes
4.3 Top/Bottom heat
Temperature range 30–230 °C
Recommended value 200 °C
Level 2 (or 1)
The cooking space is heated by the top and bottom heating elements.
Uses
▪ Classic operating mode for cooking and baking on one level
▪ Cakes, biscuits, bread and roasts
Use a dark enamelled tray or a black tray or tin for crispy results.
4.4 Hot air
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.
Uses
▪ Particularly suitable for baking savouries and biscuits on several levels at the same
time
▪ Cakes, bread and roasts
Select a lower temperature (reduce by approximately 20°C) than for as the
heat transfer is more efficient.
4.5 Hot air with steaming
Temperature range 80–230 °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. With condensing steam, the energy is trans-
ferred more efficiently to the food than when cooking with hot air, which accelerates the
cooking process.
Steam over 100°C is not visible.
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