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2.3 Operating principle of the
operating modes
Fig. 12
Fig. 13
Fig. 14
Hot air circulation
0
300
50
250
75
In the hot air circulation mode, all prepared meals
200
100
175
125
150
are cooked at the same temperature. Diverse or
similar meals can be prepared on several levels
without any transfer of taste.
You can bake, roast and sterilise with hot air.
Baking with hot air circulation
This is the ideal operating mode for baking several
trays and tins at the same time. (Fig. 12)
Roasting with hot air circulation
Meat is evenly browned on all sides. When roasting
50
on the grid iron, push the grilling tray one level
lower to collect dripping fat.
Hot air circulation and bottom heat
0
300
50
250
75
When this function is used, the bottom heating
200
100
175
125
150
element is additionally in operation.
The fan wheel ensures a uniform distribution of
heat. Heat is also generated from below. (Fig. 13)
50
Top and bottom heat
0
300
50
250
75
T wo heating elements (top and bottom heat) are
200
100
175
125
150
operated jointly. When baking with top and bottom
heat, you can only use one level. You get the best
baking and roasting results on the second level
from below. (Fig. 14)
This unit allows you to select the top heat element
separately. In this mode of operation you can
deliberately choose to bake or roast food from the
top.
50
7
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