7.3
Top/Bottom heat humid
Temperature range
30-280 °C
Recommended value
200 °C
Level
1 or 2
The cooking space is heated by the top and bottom heating elements. The
food retains its moisture. The steam produced is largely retained in the
cooking space.
Use
•
Bread, yeast pastries, roasts and gratins on 1 level
•
Low temperature cooking
Put large, bulky food at level 1.
7.4
Bottom heat
Temperature range
30-250 °C
Recommended value
200 °C
Level
2 (or 1)
The cooking space is heated by the bottom heating element.
Use
•
Intensive baking of flan bases
•
Preserving food
Use a dark enamelled tray or a black tray or tin for crispy results.
7 Operating modes
42