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Setting the oven
Types of heating
Types of heating and
temperature range
: 3D hot air
30 250 ºC
3 Hot air
30 250 ºC
% Top/bottom heating
30 300 ºC
' HydroBake
30 300 ºC
& Intensive heat
100 300 ºC
$ Bottom heat
30 200 ºC
4 Grilling with circulated air
100 250 ºC
18
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.
Your oven offers you a wide variety of types of
heating. You can therefore select the best method for
cooking any dish.
Application
For baking cakes and small baked products on two levels.
For baking sponge cakes in tins on one level.
For baking and roasting on one level. Particularly suited for
cakes with moist toppings (e.g. cheesecake).
For yeast risen pastry, e.g. bread, bread rolls or plaited loaves,
and choux pastry, e.g. cream puffs.
Heat is emitted evenly from the top and bottom. The moisture
from the food remains in the cooking compartment as steam.
For dishes with a crispy base (e.g. quiche).
Heat is emitted from the top and, particularly intensively, from
the bottom.
For food and baked goods that require more browning or a
crust on the underside.
Switch on the bottom heat at the end of the baking time for a
brief period only.
For poultry and larger pieces of meat.
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