Table of Contents
Advertisement
en Operating modes
Symbol Type of heating
2D hot air
Top/bottom heating
Hot air gentle
Air Fry
Top/bottom heating
gentle
Circulated air grilling
Full-surface grill
Centre-area grill
Bottom heating
Plate warming
5.2 Temperature
With most types of heating , you can read the current
temperature in the cooking compartment from ap-
prox. 30 °C and the set temperature side-by-side on
the display during heating, e.g. 120|210 °C.
When you are preheating the appliance, the optimal
time to place the food in the cooking compartment is
as soon as the displayed temperature in the cooking
compartment and the set temperature are the same.
10
Temperature
What it's used for and how it works
range
30 - 230 °C
Bake or roast on one level.
The fan in the back panel of the oven distributes the heat evenly
throughout the cooking compartment.
30 - 230 °C
Traditionally bake or roast on one level. This type of heating is
especially good for cakes with moist toppings.
The heat is emitted evenly from above and below.
125 - 230 °C
Cook selected dishes gently on one level without preheating.
The fan in the back panel of the oven distributes the heat evenly
throughout the cooking compartment.
The food is cooked in phases using residual heat. Always keep
the appliance door closed when cooking. The food is cooked in
phases using residual heat. Always keep the appliance door
closed when cooking. If you open the appliance door even
briefly, the appliance will continue to heat without utilising any re-
sidual heat.
This type of heating is used to determine the energy consump-
tion in air recirculation mode and the energy efficiency class.
30 - 230 °C
Cook until crispy, on one level with little fat. Especially suitable
for food that is usually fried in oil, e.g. chips.
150 - 230 °C
Gently cook selected dishes.
Heat is emitted from above and below.
The food is cooked in phases using residual heat. Always keep
the appliance door closed when cooking. The food is cooked in
phases using residual heat. Always keep the appliance door
closed when cooking. If you open the appliance door even
briefly, the appliance will continue to heat without utilising any re-
sidual heat.
This type of heating is used to measure the energy consumption
in the conventional mode.
30 - 230 °C
Roast poultry, whole fish or larger pieces of meat.
The grill element and the fan switch on and off alternately. The
fan circulates the hot air around the food.
Fixed grill set-
Grill flat items such as sausages, or make toast. Gratinate food.
ting
The entire area below the grill element becomes hot.
Fixed grill set-
Grill small quantities such as sausages, or make toast. Gratinate
ting
small quantities of food.
The central area below the grill element becomes hot.
30 - 230 °C
Final baking or cooking food in a bain marie.
The heat is emitted from below.
30 - 90 °C
Preheat cookware.
Note: Due to thermal inertia, the temperature that is
displayed may differ slightly from the actual temperat-
ure inside the cooking compartment.
Residual heat indicator
When the appliance is switched off, a red line around
the control ring indicates the residual heat in the cook-
ing compartment. The further the temperature drops,
the darker the ring. The ring goes out completely at ap-
prox. 60 °C.
Advertisement
Table of Contents
