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COOKING
EXPERT COOKING FUNCTIONS (depending on model)
Grill
ventilated
Roasts and poultry are juicy and crisp all
over.
Slide the drip tray on to the bottom shelf
support.
Recommended for all spit-roasted poultry
or meat, for sealing and thoroughly
cooking a leg or a rib of beef. To retain the
moist texture of fish steaks.
190°C
100°C - 250°C
ECO*
This setting saves energy while
maintaining the quality of the cooking. In
this setting, pre-heating is not required.
190°C
35°C - 275°C
Traditional
Recommended for meat, fish and
vegetables.
200°C
35°C - 275°C
Fan oven*
Recommended for keeping white meat,
fish and vegetables moist.
Position
Use
190°C
35°C - 250°C
Combined
heat
Recommended for meat, fish and
vegetables.
180°C
35°C - 230°C
T°C recommended
mini - maxi
Pre-heat your oven empty before cooking.
Bottom heat
ventilated
Recommended for meat, fish and
vegetables.
180°C
75°C - 250°C
*Cooking mode as per standard EN 60350-1: 2016 to demonstrate compliance with requirements
of the energy label of European regulation UE/65/2014.
Never place tin foil directly in contact with the oven floor as the build up of
heat may damage the enamel.
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