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2
COOKING
Variable grill
Recommended for grilling cutlets,
sausages, toasting bread and prawns
placed on the grill. Cooking is done by the
upper element. The grill covers the entire
shelf surface.
4
1 - 4
Keep warm
Recommended to keep dishes warm or
warm plates; to raise dough for bread,
brioche, kügelhopf, etc. (with mould on
the bottom, not exceeding 40°C).
60°C
35°C - 100°C
Defrost
Ideal for delicate dishes (fruit tarts,
custard pies, etc.). Meat, rolls, etc. are
defrosted at 50°C (meat should be placed
under the grill with a dish underneath to
catch the drips).
35°C
35°C - 75°C
Bread
Recommended cooking sequence for
bread making. Pre-heat, then place the
ball of dough on a baking sheet on the
2nd shelf support. Do not forget to place
a dish of water in the bottom to obtain a
crisp, golden crust.
A BREAD setting also exists in the
STEAM cooking guide.
205°C
35°C - 220°C
Drying
Sequence to dehydrate certain food such
as fruits, vegetables, seeds, roots,
seasoning plants and herbs. Refer to the
specific drying table below.
80°C
35°C - 80°C
Position
Use
T°C recommended
mini - maxi
Advice on how to save energy
Avoid opening the door during cooking to avoid heat escaping from the
oven.