5 Applications
5
Applications
5.1
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
▪
For cakes, savouries, biscuits, bread and roasts on 1 or 2 levels
Select a lower temperature (reduce by approximately 20 °C) than for top/bottom
heat as the heat transfer is more efficient.
5.2
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 natural humidity produced is largely re-
tained in the cooking space. The food retains its moisture.
Uses
▪
Roasts, braised dishes and gratins
Select a lower temperature (reduce by approximately 20 °C) than for top/bottom
heat as the heat transfer is more efficient.
5.3
Hot air with steaming
Temperature range
80–230 °C
Recommended value
180 °C
Level
2 or 1 + 3
The cooking space is heated by hot air. Bursts of steam ensure that the energy is trans-
ferred more efficiently to the food. This speeds up the cooking process slightly and the
food comes out really crispy.
Steam over 100° C is not visible.
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