5 Applications
5.3
Hot air
Temperature range
30–230 °C
Recommended value
180 °C
Level
2 or 1 + 3
A heating element behind the back wall of the cooking space heats up the air inside the
cooking space, which is circulated evenly.
Uses
▪
For cakes, savouries, biscuits, bread and roasts on 1 or 2 levels
Select a lower temperature (reduce by approximately 20 °C) than for top/bottom
heat as the heat transfer is more efficient.
5.4
Hot air humid
Temperature range
30–230 °C
Recommended value
180 °C
Level
2 or 1 + 3
A heating element behind the back wall of the cooking space heats up the air inside the
cooking space, which is circulated evenly. The natural humidity produced is largely re-
tained in the cooking space. The food retains its moisture.
Uses
▪
Roasts, braised dishes and gratins
Select a lower temperature (reduce by approximately 20 °C) than for top/bottom
heat as the heat transfer is more efficient.
5.5
Hot air eco
Temperature range
30–230 °C
Recommended value
180 °C
Level
2 or 1 + 3
This application is particularly energy-efficient. A heating element behind the back wall of
the cooking space heats up the air inside the cooking space, which is circulated evenly.
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
Do not preheat when using this application to cook. This lowers the energy con-
sumption. The cooking time can be longer than with classical hot air.
35
Содержание CS6T-23034
Страница 78: ...78 15 Notes...