… Operating modes
37
Use
Heating method
For gratins, baked dishes, bread
and yeast pastries on two or
three levels.
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. The steam produced is
largely retained in the cooking
space ensuring the food retains
its moisture.
For pizza, flans and quiches.
Use a dark enamelled tray or a
black tray or tin for crispy results.
The cooking space is heated by
hot air and bottom heat. The
base of the food will be baked
particularly intensively.
Flat food for grilling (steaks,
chops, chicken parts, fish,
sausages, etc.). For gratinating
and making toast. Place the
food to be grilled directly on the
wire shelf. Line the original
baking tray with aluminium foil
and then place it underneath the
wire shelf.
The cooking space is heated by
the grill element.
Bulky food for grilling
(a chicken or roast in a porcelain
or glass dish),
gratinated and baked dishes.
The cooking space is heated by
the grill element.
The hot air fan is switched on.
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