4 Operating modes
4.11
Hot air humid
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. The steam produced is largely retained 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.
4.12
Bottom heat
Temperature range
6 levels
Recommended value
Level 3
Level
2 (or 1)
The cooking space is heated by the bottom heating element.
Uses
▪
Baking flan bases
▪
Making preserves
Use a dark enamelled tray or a black tray or tin for crispy results.
4.13
Fast heating
For fast heating , the cooking space is heated using hot air and bottom heat, which
shortens the preheating time. Fast heating can be used with the following operating
modes:
and
.
▸ Select the desired operating mode and adjust the settings.
▸ To start the operating mode, select .
▸ Select «Switch fast heating on» in the settings for the operating mode.
–
Above , the symbol illuminates.
As soon as an acoustic signal is emitted:
–
put the food into the cooking space.
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