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Rinsing
6.4 Heating Functions
Heating func-
Application
tion
To bake on up to three
shelf positions at the
same time and to dry
True Fan Cook-
food. Set the tempera-
ing
ture 20 - 40 °C lower
than for the function:
Conventional Cooking.
To bake food on one
shelf position for a
more intensive brown-
Pizza Setting
ing and a crispy bot-
tom. Set the tempera-
ture 20 - 40 °C lower
than for the function:
Conventional Cooking.
To bake and roast
food on one shelf posi-
tion.
Conventional
Cooking (Top /
Bottom Heat)
To make convenience
food like e.g. french
fries, potato wedges or
Frozen Foods
spring rolls crispy.
To grill flat food and to
toast bread.
Grill
To roast larger meat
joints or poultry with
bones on one shelf po-
Turbo Grilling
sition. Also to make
gratins and to brown.
To bake cakes with
crispy bottom and to
preserve food.
Bottom Heat
Description
Procedure for rinsing and cleaning the
steam generation circuit after frequent use
of the steam functions.
Heating func-
Application
tion
This function is de-
signed to save energy
during cooking. For
Moist Fan Baking
more information refer
to "Hints and tips"
chapter, Moist Fan
Baking. The oven door
should be closed dur-
ing cooking so that the
function is not inter-
rupted and to ensure
that the oven operates
with the highest ener-
gy efficiency possible.
When you use this
function, the tempera-
ture in the cavity may
differ from the set tem-
perature. Due to the
use of the residual
heat - the heating
power may be re-
duced. For general en-
ergy saving recom-
mendations refer to:
"Energy Efficiency"
chapter, Energy Sav-
ing.This function was
used to comply with
the energy efficiency
class according to EN
60350-1.
To bake bread, roast
large pieces of meat or
to warm up chilled and
Quarter Steam +
frozen meals.
Heat
ENGLISH
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