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Cleaning
~ "Cleaning function"
on page 31
Types of heating
To make sure that you always use the right type of
heating to cook your food, we have explained the
differences and applications below.
The symbols for each type of heating help you to
remember them.
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
&
Keeping warm *
O
There are several cleaning functions
available: Pyrolytic self cleaning, Des-
caling and Drying.
Temperature
30-275 °C
30-300 °C
30-275 °C
30-300 °C
30-300 °C
Grill settings:
1 = low
2 = medium
3 = high
Grill settings:
1 = low
2 = medium
3 = high
30-275 °C
30-300 °C
70-120 °C
30-250 °C
30-80 °C
60-100 °C
Basic settings
~ "Basic settings"
on page 28
--------
For temperature settings above 275 °C and grill
setting 3, the appliance reduces the temperature to
approx. 275 °C or grill setting 1 after approx.
40 minutes.
Use
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.
For traditional baking and roasting on one level. Especially suitable for cakes with
moist toppings.
Heat is emitted evenly from the top and bottom.
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.
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.
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.
For grilling flat items for grilling, such as steaks and sausages, for making toast,
and for cooking au gratin.
The whole area below the grill element becomes hot.
For grilling small amounts of steaks or sausages, for making toast, and for cook-
ing au gratin.
The centre area under the grill heating element becomes hot.
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.
For dishes with a crispy base.
The heat is emitted from above and more intensively from below.
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.
For cooking in a bain marie and for the final baking stage.
The heat is emitted from below.
For drying herbs, fruit and vegetables.
For keeping cooked food warm.
Getting to know your appliance
You can change your appliance's
basic settings to suit your needs.
en
13
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