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Function selector positions
Position
Function/type of heating
0
"Off" position
ž
Light
H
2
Hot air
I
3
Eco hot air*
N
4
Top + bottom heating
O
5
Top + Y bottom heating
P
6
Top heating
M
7
Y Top + bottom heating
L
8
Bottom heating
K
9
Hot air + bottom heating
J
10
Hot air + Y bottom heating
Z
11
Full surface grill +
air recirculation
Q
12
Full surface grill
*
Type of heating used to determine the energy efficiency class in accordance with EN 60350-1.
Temperature
50–300 °C
Default temperature 170 °C
50–300 °C
Default temperature 170 °C
50–300 °C
Default temperature 170 °C
50–300 °C
Default temperature 170 °C
50–300 °C
Default temperature 170 °C
50–300 °C
Default temperature 170 °C
50–300 °C
Default temperature 170 °C
50–300 °C
Default temperature 170 °C
50–300 °C
Default temperature 170 °C
50–300 °C
Default temperature 220 °C
50–300 °C
Default temperature 220 °C
Familiarising yourself with your appliance
Application
Hot air: For cakes, biscuits and bakes on more than
one level.
The fan in the back wall of the oven distributes the
heat evenly throughout the cooking compartment.
Energy-saving hot air mode for cakes, meat, bakes
and gratins. Residual heat is optimally used. Conven-
ience functions remain switched off (e.g. the interior
lighting). The interior temperature can only be dis-
played while the appliance is heating up. Do not pre-
heat the oven.
Make sure that the cooking compartment is cold and
that there is nothing already in there when you place
the food inside. Then start the specified cooking
time. Always keep the appliance door closed when
cooking. This will prevent heat loss.
For cakes in tins or on a baking tray, bakes, roasts.
For tray bakes, biscuits, cakes with meringue, grilling
and browning bakes.
Ideally suited to heating the food specifically from
above once again towards the end of preparation.
Targeted heat from above, for example grilling fruit
flan with meringue.
For cheesecake, bread in loaf tins, dishes in a bain
marie (e.g. egg custard and crème brûlée). For brais-
ing without a lid and warming up food (food dries out
less).
Ideally suited to heating the food specifically from
below once again towards the end of preparation.
For adding extra baking time (such as for moist fruit
flans), for boiling down, for dishes in a bain marie.
Additional heating from below for moist cakes and
flans, such as fruit flans.
For high bakes, lasagne, onion tart, egg dishes (e.g.
tortilla and farmer's omelettes).
Even, all-round heating for meat, poultry and whole
fish.
For grilling flat pieces of meat, sausages or fillets of
fish. Grilling and browning.
en
11
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