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Use
TURBO BAKE
For dishes where even crispiness from all sides is desirable. The system is also suitable
as the first step in the step baking mode, as it allows quick browning of the surface
in the first stage and slow baking in the second stage. The meat will be juicy with a
nicely browned crust.
LARGE GRILL
For baking large quantities of flat foods (toasted bread, canapees, sausages for grilling,
steaks, fish, skewers, etc.), for cooking au gratin and for achieving a nice crispy crust.
The heaters mounted on the top of the oven cavity heat the entire surface evenly.
Maximum permitted temperature is 240 °C.
GENTLE BAKING
For gentle and controlled slow cooking of delicate food (soft cuts of meat) and baking
pastry with a crunchy bottom.
TOP AND BOTTOM HEATER WITH FAN
For the even cooking of dishes on one level and preparation of souffles.
The addition of steam roasts the food surface more and creates greater crispness.
LARGE GRILL WITH FAN
For roasting poultry and grilling large pieces of meat.
The addition of steam roasts the food surface more and creates greater crispness.
LARGE GRILL AND BOTTOM HEATER
For faster baking on a single rack and for crisply browning the top of your pastry.
GRILL WITH BOTTOM HEATER AND FAN
For optimum baking of yeast-leavened dough, all types of bread, and for preservation.
ECO (SLOW COOKING)
For gentle, slow and even cooking of meat, fish and pastries on one level. This way
of cooking retains a higher proportion of water in the meat, which leaves it juicier and
softer, while the pastry becomes evenly browned/baked. It is used for temperatures
ranging between 140 °C and 220 °C.
NOTE: For all systems, it is possible to use the gratin function (see chapter 6.1 Additional browning
au gratin).
1)
The systems also allow for steam injection during baking (see chapter 5.4 Steam injection during
the baking process).
2)
This function is used to determine the energy efficiency class according to EN 60350-1.
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