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… Operating modes
35
A
Place tins, moulds, etc. on the wire shelf.
A
Always push the «sloped» side of the original baking tray right to
the back of the cooking space.
Use
Heating method
For cakes, biscuits, bread and
roasts.
Use a dark enamelled tray or a
black tray or tin for crispy results.
The cooking space is heated by
the top and bottom
heating elements.
For gratins, baked dishes, roasts,
bread and yeast pastries.
The cooking space is heated by
the top and bottom heating
elements. The steam produced is
largely retained in the cooking
space ensuring the food retains
its moisture.
For baking the bottom of cakes
well and for preserving food.
Use a dark enamelled tray or a
black tray or tin for crispy results.
The cooking space is heated by
the bottom element.
For cakes, biscuits, bread and
roasts on two or three levels.
Select a lower temperature
(reduced by approximately
20 °C) than for
.
A heating element behind the
back wall of the cooking space
heats up the air inside the cook-
ing space and which is circulated
evenly.
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