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Getting to know your appliance
en
Heating types
In order for you to find the correct heating type 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
&
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 or level. You can accept this value or
change it in the appropriate area.
10
Temperature
Use
30-250 °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.
30-250 °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.
30-250 °C
For energy-optimised cooking of selected dishes on one level without preheating.
The fan distributes the energy-optimised heat from the ring heating element in the
back wall evenly around the cooking compartment.
30-250 °C
For energy-optimised cooking of selected dishes.
Heat is emitted evenly from the top and bottom.
30-250 °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
The whole area below the grill element becomes hot.
2 = medium
3 = high
Grill settings:
For grilling small amounts of steaks or sausages, for making toast, and for cook-
ing au gratin.
1 = low
The centre area under the grill heating element becomes hot.
2 = medium
3 = high
30-250 °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.
30-250 °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.
60-100 °C
For keeping cooked food warm.
30-70 °C
For preheating ovenware.
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