55
3 / OVEN COOKING MODES
EN
*
Program(s) used to obtain the results indicated on the energy label in accordance with European
standard EN 50304 and European Directive 2002/40/CE.
B
BR
RE
EA
AD
D
(recommended temperature 2
20
05
5°
°C
C min 35°C max 275°C)
•Cooking sequence recommended for baking bread.
•Place the ball of dough on the pasty dish - 2nd shelf.
•Do not forget to place a ramekin of water on the bottom to get a crispy, shiny crust.
E
EC
CO
O
(recommended temperature 2
20
00
0°
°C
C min 35°C max 275°C)
•Cooking controlled by the upper and lower heating elements with no fan.
•This position allows for energy savings while preserving the quality of the cooking.
•The ECO position is used for energy label performance.
•All types of cooking are done w
wiitth
ho
ou
utt p
prre
eh
he
ea
attiin
ng
g..
K
KE
EE
EP
PIIN
NG
G T
TH
HIIN
NG
GS
S W
WA
AR
RM
M U
US
SIIN
NG
G T
TH
HE
E F
FA
AN
N F
FU
UN
NC
CT
TIIO
ON
N
(recommended temperature 8
80
0°
°C
C min 35°C max 100°C)
•This position allows you to keep your dishes hot by occasional heating from the
bottom of the oven along with the fan.
•Recommended for letting dough rise for bread, brioche, kugelhopf... without
exceeding 40°C (plate warming, defrosting).
G
GR
RIIL
LL
L M
ME
ED
DIIU
UM
M W
WIIT
TH
H F
FA
AN
N
(recommended temperature 2
20
00
0°
°C
C min 180°C max 230°C)
•Cooking controlled, alternately, by the upper element and by the fan.
•Preheating is unnecessary. Roasts and poultry are juicy and crispy all over.
•Slide the drip tray onto the bottom shelf support.
•Recommended for all poultry and roasts on the spit, for cooking leg joints thoroughly,
and cuts of beef. To keep fish steaks moist.
H
HIIG
GH
H T
TE
EM
MP
PE
ER
RA
AT
TU
UR
RE
E G
GR
RIIL
LL
L
(recommended positions 4
4 min 1 max 4)
•Cooking done by the upper element.
•The double grill covers the entire grid surface.
•It is recommended for grilling chops, sausages, toast or prawns placed on the grid.
*
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