… Operating modes
41
Use
Heating method
Quality cuts of meat
are gently roasted
within the desired time and to
perfection spot on time.
Patented method
For gratins, soufflés,
yeast pastries and bread
on 1 or 2 levels.
A heating element behind the back
wall of the cooking space heats up
the air inside the
cooking space and which is
circulated evenly. The steam
produced is largely retained in the
cooking space ensuring the food
retains its moisture.
For gratins, soufflés, meat,
frozen products, chestnuts,
puff pastries, yeast pastries,
bread and convenience foods
on 1 or 2 levels.
Press the
button to
activate/deactivate steam.
The
symbol is illuminated
when steam is activated.
A heating element behind the back
wall of the cooking space heats up
the air inside the
cooking space and which is
circulated evenly.
To improve the energy transfer to
the food, activate steam
Steam over 100 °C
is not visible.
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