85
3 / OVEN COOKING MODES
EN
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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.
CIRCULATING HEAT
(recommended temperature 180°C min 35°C max 235°C)
•Cooking is controlled by the heating element located at the bottom of the oven and
by the fan.
•Rapid temperature increase: Some dishes can be placed in the oven while it is still
cold.
•Recommended for keeping white meat, fish and vegetables moist.
For cooking multiple items on up to.3 levels.
COMBINED HEAT
(recommended temperature 205°C min 35°C max 275°C)
•Cooking controlled by the upper and lower heating elements and by the fan.
•Three combined sources of heat: a lot of heat from the bottom, a little circulating heat
and a bit from the grill.
•Recommended for quiches, pies, wet fruit tarts, placed in a dish on a baking sheet
which is preferably non-stick.
ECO
(recommended temperature 200°C min 35°C max 275°C)
•Cooking controlled by the upper and lower heating elements.
•This position allows energy savings while maintaining the quality of the cooking.
•The ECO position is used for energy label performance.
•All types of cooking are done without preheating.
FAN GRILL + ROTISSERIE
(recommended temperature 200°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.
•The spit keeps turning until the door is opened.
•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.
VARIABLE GRILL MEDIUM AND HIGH + SPIT
(recommended positions 2 or 4 - min 1 - maxi 4)
•Cooking is done by the upper element.
•The double grill covers the entire grid surface. The grill is as effective on medium as
on high, for small quantities.
•They are recommended for grilling chops, sausages, toast or prawns placed on the
grid.
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