ZUG BCSG, Operating Instructions Manual

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6 Operating modes
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.
6.3 Top/Bottom heat humid
Temperature range 30–280 °C
Recommended value 200 °C
Level 2 (or 1)
The cooking space is heated by the top and bottom heating elements. The steam pro-
duced is largely retained in the cooking space. The food retains its moisture.
Uses
▪ Bread, plaited bread, roasts and gratins on one level
▪ Low temperature cooking
6.4 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.
Uses
▪ Baking flan bases
▪ Making preserves
Use a dark enamelled tray or a black tray or tin for crispy results.
6.5 Hot air
Temperature range 30–250 °C
Recommended value 180 °C
Level 1 + 3 or 2
(or 1 + 3 + 2)
A heating element behind the back wall of the cooking space heats up the air inside the
cooking space, which is circulated evenly.
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