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Types of heating
In order for you to find the correct type of heating for
your dish, we have explained the differences and
scopes of application here.
Types of heating
4D hot air *
:
Top/bottom heating *
%
Hot air eco
'
Top/bottom heating eco
+
Hot air grilling *
4
Grill, large area
(
Grill, small area
*
Pizza setting
;
Slow cooking
.
Bottom heating
$
CoolStart function
,
Keeping warm *
R
Preheating ovenware
ˆ
* Possible to use steam for this type of heating (operation only possible when the water tank is full)
--------
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.
Temperature
Use
30-275 °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.
30-300 °C
For traditional baking and roasting on one level. Especially suitable for cakes with
moist toppings.
Heat is emitted evenly from the top and bottom.
30-275 °C
For energy-optimised cooking of selected dishes on one level without preheating.
The fan distributes the energy-optimised heat from the ring heating element in the
back wall evenly around the cooking compartment.
30-300 °C
For energy-optimised cooking of selected dishes.
Heat is emitted evenly from above and below.
30-300 °C
For roasting poultry, whole fish and larger pieces of meat.
The grill element and the fan switch on and off alternately. The fan circulates the hot
air around the food.
Grill settings:
For grilling flat items such as steaks, sausages or bread, and for browning food.
1 = low
The whole area of the grill heating element becomes hot.
2 = medium
3 = high
Grill settings:
For grilling small quantities of food such as steaks, sausages or bread, and for brown-
1 = low
ing food.
2 = medium
The centre part under the grill heating element becomes hot.
3 = high
30-275 °C
For preparing pizza and dishes which require a lot of heat from underneath.
The bottom heating element and the ring heating element in the back panel heat up.
70-120 °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 temperatures.
30-250 °C
For cooking in a bain marie and for the final baking stage.
The heat is emitted from below.
30-275 °C
For the quick preparation of frozen products on level 3. The temperature depends on
the manufacturer's instructions. Use the highest temperature specified on the packag-
ing. The cooking time is as specified or shorter. Preheating is not required.
60-100 °C
For keeping cooked food warm.
30-70 °C
For preheating ovenware.
Getting to know your appliance en
11
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