13
en-us
Program selection positions
Position Function/type of heating Temperature range
Default temperature
Application
0
Off position
ž
Light
2
Convection
H
120 - 550°F (50 - 300°C)
340°F (170°C)
Convection: For cakes, cookies and baked cas-
seroles on several levels.
The fan in the rear wall of the oven distributes
the heat evenly throughout the cooking com-
partment.
3
Economy
I
120 - 550°F (50 - 300°C)
340°F (170°C)
Energy-saving convection mode for cakes,
meat, baked casseroles, and gratins. The con-
venience features (e.g. the oven lighting) and
the catalytic converter remain off. The oven
temperature can only be displayed while the
oven is heating up. Do not preheat the oven.
Place the food into the cold, empty cooking
compartment and start the stated cooking time.
Keep the oven door closed during cooking to
prevent heat escaping from the oven.
4
Top +
bottom heat
N
120 - 550°F (50 - 300°C)
340°F (170°C)
For cakes in pans or sheet cakes, baked casse-
roles, roasting.
5
Top +
Y
bottom heat
O
120 - 550°F (50 - 300°C)
340°F (170°C)
For sheet cakes, cookies, cakes with meringue,
grilling, and baked casseroles with gratin.
Very well-suited for a situation when the food
should be heated from above toward the end of
preparation.
6
Top heat
P
120 - 550°F (50 - 300°C)
340°F (170°C)
Targeted heat from above, for example grilling
cake topped with fruit and meringue.
7
Y
top +
bottom heat
M
120 - 550°F (50 - 300°C)
340°F (170°C)
For cheesecake, bread in loaf pans, dishes in a
water bath (e.g. egg custard, crème brûlée).
For roasting without a lid and warming up
foods (foods dry out less).
Very well-suited for a situation when the food
should be heated from above toward the end of
preparation.
8
Bottom heat
L
120 - 550°F (50 - 300°C)
340°F (170°C)
For the final baking stage (such as for moist
cakes topped with fruit), for preserving, for
dishes in a water bath.
9
Conv bottom heat
K
120 - 550°F (50 - 300°C)
340°F (170°C)
Additional heat from below for moist cakes,
such as cake topped with fruit.
