4 Operating modes
4.3
Top/Bottom heat
Temperature range
30–230 °C
Recommended value
200 °C
Level
2
The cooking space is heated by the top and bottom heating elements.
Uses
▪
Classic operating mode for cooking and baking on one level
▪
Cakes, biscuits, bread and roasts
Use a dark enamelled tray or a black tray or tin for crispy results.
4.4
Hot air
Temperature range
30–230 °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.
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.
4.5
Hot air with steaming
Temperature range
80–230 °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. With condensing steam, the energy is trans-
ferred more efficiently to the food than when cooking with hot air, which accelerates the
cooking process.
Steam over 100° C is not visible.
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