Gaggenau BO 250, Инструкция по использованию и уходу

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Display Heating mode Use
Convection For cakes, biscuits and puff pastry on
several levels
Economy Energy saving convection mode for cakes,
(the oven light is off) small pastries or gratins
Convection and bottom heat Additional heat from beneath for moist cakes,
for example fruit cakes
Bottom heat Further baking, for example for fruit cakes,
for preserving or for food in a bain-marie
Top and bottom heat For cakes in tins or on trays, gratins or roasts
Top heat Direct heat from the top, for example to brown
meringue on a fruit cake
Convection broiling Evenly distributed heat for meat, poultry or
whole fish
Broiling Broiling flat pieces of meat, sausages or fish fillets
melting cheese, gratins
Baking stone operation Heated baking stone for crispy pizza, bread
(only with special accessories) or bread rolls like from a solid stone oven
Roaster operation Heated cast roaster for large quantities of meat,
(only with special accessories) gratin or the Christmas turkey
Dough proofing Raising yeast dough, the perfect temperature
setting is 100°F
Defrosting Even and gentle defrosting between
100 - 140°F depending on the food
Pyrolysis Automatic self cleaning
Heating Modes
355
355
355
360
360
360
380
390
550
430
100
110
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