Advertisement
Types of heating
To enable you to find the correct type of heating for
your dish, we have explained the differences and
scopes of application here.
Type of heating
4D hot air *
<
Top/bottom heating *
%
Hot air eco
.
Top/bottom heating eco
#
Hot air grilling *
7
Grill, large area
(
Grill, small area
*
Pizza setting
$
Intensive heat
&
Slow cooking
.
Bottom heating
$
Drying
&
Defrosting
B
Keeping warm *
O
Preheat ovenware
P
* Possible to use steam for this type of heating (operation only possible when the water tank is full)
--------
Default values
For each heating type, the appliance specifies a default
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 gently cooking selected types of food on one level without preheating.
The fan distributes the heat from the ring-shaped heating element in the back
panel around the cooking compartment.
This heating function is most effective between 125 and 275 °C.
This heating function is used to measure both the energy consumption in air recir-
culation mode and the energy efficiency class.
30-300 °C
For gently cooking selected types of food.
Heat is emitted from above and below.
This heating function is most effective between 150 and 250 °C.
This heating function is used to measure the energy consumption in the conven-
tional mode.
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 for grilling, such as steaks and sausages, for making toast,
and for cooking au gratin.
1 = low
2 = medium
The whole area below the grill element becomes hot.
3 = high
Grill settings:
For grilling small amounts of steaks or sausages, for making toast, and for cook-
ing au gratin.
1 = low
2 = medium
The centre area 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.
30-300 °C
For dishes with a crispy base.
The heat is emitted from above and more intensively from below.
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.
30-80 °C
For drying herbs, fruit and vegetables.
30-60 °C
For gently defrosting frozen food.
60-100 °C
For keeping cooked food warm.
30-70 °C
For preheating ovenware.
Getting to know your appliance
The symbols for each type of heating help you to
remember them.
When cooking at very high temperatures, the appliance
lowers the temperature slightly after an extended
period.
temperature or level. You can accept this value or
change it in the appropriate area.
en
11
Advertisement
