5 Applications
5.2
Top/Bottom heat humid
Temperature range
30–250 °C
Recommended value
200 °C
Level
2
The cooking space is heated by the top and bottom heating elements. The natural hu-
midity produced is largely retained in the cooking space. The food retains its moisture.
Uses
▪
Bread, plaited bread, roasts and gratins on one level
▪
Low temperature cooking
For crispy results, use a dark enamelled tray.
Place large or bulky food on level 1.
5.3
Top/bottom heat eco
Temperature range
30–250 °C
Recommended value
200 °C
Level
2
This application is particularly energy-efficient. The cooking space is heated by the top
and bottom heating elements. Any moisture that escapes from the food is retained in the
cooking space, so the food dries out less.
Uses
▪
Roasts, gratins, savouries and biscuits
When baking using this application, do not preheat. This lowers the energy con-
sumption. The cooking time can be longer than with classical top/bottom heat.
For crispy results, use a dark enamelled tray.
5.4
Bottom heat
Temperature range
4 levels
Recommended value
Medium (level 2)
Level
1
The cooking space is heated by the bottom heating element.
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