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EN
Using the device
Bottom heat (+ Rotary spit function)
This program uses the bottom heating element only to cook the underside of
the food. It is ideal for slow cooking, i.e casseroles or with a rotary spit.
Circulating air (Top and bottom heat + Fan)
This program uses both top and bottom heating elements simultaneously.
The resulting heat is then passed through the oven by the fan to distribute
the heat more evenly.
Hot air (Ring Fan)
Both the fan and ring heater operate together for the most even air distribu
-
tion. This is the ideal cooking method for several types of food (meat & fish,
pastries etc).
Top and bottom heat (+ Rotary spit function)
This program uses top and bottom heating elements simultaneously.
The static cooking function ensures even cooking of the lower and upper
side of the food. It is best to cook on only one shelf at a time in this mode.
This program is ideal for making pastries, cakes, lasagne, pizza or for using
a rotary spit.
Bottom heat with fan
The air which is heated by the lower heating element is circulated by the fan
helping to distribute the heat between 50 and 200˚C.
This program can be used for sterilising glass jars.
Convection grill (Small grill + Fan)
Using just the grill element, the heated air is then circulated inside the oven
by the fan for faster and more even cooking.
Hot air grill (Small grill + Ring Fan)
This program uses the standard hot air for cooking and the grill element
to brown the top side of the food.
Note:
During the running time of all programs with spit function (program icons
with
) the rotary spit motor is in operation.
To use this function, insert the spit accessories into the oven before starting
the program, as described in the corresponding chapter.
Of course, you can also use these programs without the rotary spit.
The operation of the rotary motor has no influence on the cooking process.
