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Operating Modes
Convection Bake
For baking on several levels at the same
time. The fan distributes the heat evenly
throughout the cavity for a consistent bak-
ing temperature.
Surround
Heat is used from both the upper and lower
heating elements to create perfect results of
all baking recipes.
Combi Steam
For baking, roasting and broiling.
For more information see "Operation: Com-
bination cooking mode", "Roast", "Bake"
Convection Bake
Surround
Maxi Broil
Steam Cooking
For cooking all types of food, bottling, ex-
tracting juice with steam, special applica-
tions
Sous-vide (vacuum) cooking
For cooking food in a vacuum bag
Intensive
This mode gently circulates heated air from
the lower heating element using the fan to
create a brick oven environment.
Bake
Use this at the end of the baking time to
brown the bottom of the food.
Browning
For a perfectly browned topping, for exam-
ple when making a gratin or browning the
top of a casserole.
Modes / Programs / Menus
Default tem-
perature/
Setting
320°F / 160°C
350°F / 180°C
340°F / 170°C
350°F / 180°C
Level 3
210°F (100°C)
149°F / 65°C
350°F / 180°C
375°F / 190°C
375°F / 190°C
Temperature
range
85-435°F /
30–225°C
85-435°F /
30–225°C
85-435°F /
30–225°C
85-435°F /
30–225°C
Levels 1–3
105-210°F /
40–100°C
115-195°F /
45–90°C
120-435°F /
50–225°C
210-435°F /
100–225°C
210-435°F /
100–225°C
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