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Setting the oven
Types of heating
Type of heating and temperature
range
‹ 3D hot air
30 275 ºC
% Top/bottom heating
30 300 ºC
' HydroBaking*
30 300 ºC
ΠSpeed
30 300 ºC
$ Bottom heating
30 300 ºC
4 Hot air grilling
30 300 ºC
In this section, you will find information about
H
which types of heating are available in your oven
H
how you set a type of heating and a temperature
H
how you select a dish from the recommended
settings
H
and how you set rapid heating.
A large number of types of heating are available for
your oven. You can therefore select the best method
for cooking any dish.
Application
For cakes and pastries on one or two levels, insert accessories
at level 1 and/or 3.
The fan distributes the heat evenly around the cooking
compartment.
For cakes, bakes and lean joints of meat on one level,
e.g. beef or game.
Heat is emitted evenly from the top and bottom.
For yeast risen pastry, e.g. bread, bread rolls or plaited loaf,
and for choux pastry, e.g. cream puffs, or sponge.
Heat is emitted evenly from the top and bottom. The moisture
from the food remains in the cooking compartment as steam.
For fast preparation of frozen products on the ceramic itself
without preheating, e.g. pizza, chips or fish fingers.
The oven heats up particularly quickly and the fan distributes
the heat evenly around the heating compartment.
For preserving, browning and the final baking stage.
Heat is emitted from below.
For roasting meat, poultry and whole fish.
The grill element and the fan switch on and off alternately.
The fan causes the hot air to circulate around the dish.
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