V-ZUG C6T-21050, Operating Instructions Manual

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5 Applications
Uses
▪ Particularly suitable for baking savouries and biscuits on several levels at the same
time
▪ Cakes, bread and roasts
Select a lower temperature (reduce by approximately 20 °C) than for as the
heat transfer is more efficient.
5.9 Hot air humid
Temperature range 30–250 °C
Recommended value 180 °C
Level 2 or 1 + 3
A heating element behind the back wall of the cooking space heats up the air inside the
cooking space, which is circulated evenly. The natural humidity produced is largely re-
tained in the cooking space. The food retains its moisture.
Uses
▪ For savouries and biscuits on two levels at the same time
▪ For yeast pastries and bread on two levels at the same time
▪ Gratins and baked dishes
Select a lower temperature (reduce by approximately 20 °C) than for as the
heat transfer is more efficient.
5.10 Hot air eco
Temperature range 30–250 °C
Recommended value 180 °C
Level 2 or 1 + 3
This application is particularly energy-efficient. A heating element behind the back wall of
the cooking space heats up the air inside the cooking space, which is circulated evenly.
Any moisture that escapes from the food is retained in the cooking space, so the food
dries out less.
Uses
▪ Roasts, gratins, savouries and biscuits
When baking using this application, do not preheat. This lowers the energy con-
sumption. The cooking time can be longer than with classical hot air.
Select a lower temperature (reduce by approximately 20 °C) than for as the
heat transfer is more efficient.
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