ZUG BCSG, Operating Instructions Manual

Page: 22 / 40

6 Operating modes
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.
6.6 Hot air humid
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. 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.
6.7 PizzaPlus
Temperature range 30–250 °C
Recommended value 200 °C
Level 2 (or 1)
The cooking space is heated by hot air and bottom heat. The base of the food is baked
particularly intensively.
Use
▪ Pizza
▪ Flans and quiches
Use a dark enamelled tray or a black tray or tin without baking paper for very
crispy results.
22