6 Operating modes
33
Use
Heating method
For gratinated and baked dishes,
bread and yeast pastries
on 1 or 2 levels.
A heating element behind the back
wall of the cooking space heats up
the air inside the cooking space
and which is circulated evenly.
The steam produced is largely
retained in the cooking space.
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 under the wire shelf.
The cooking space is heated by
the grill element.
Large, 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 distributes the air
evenly in the cooking space.
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