10
Heating Modes
Display
Heating mode
Use
Hot air
For cakes, biscuits and puff pastry on several
levels
Economy
Energy saving hot air mode for cakes,
(the oven light is off)
small pastries or gratins
Hot air and 1/3 bottom heat
Additional reduced heat from beneath.
Hot air and bottom heat
Additional heat from beneath for moist cakes,
for example fruit cakes
Bottom heat
Further baking, for example for fruit cakes,
for preserving or for food in a bain-marie
1/3 Top and bottom heat
Bottom heat with reduced top heat
Top and bottom heat
For cakes in tins or on trays, gratins or roasts
Top and 1/3 bottom heat
Top heat with reduced bottom heat
Top heat
Direct heat from the top, for example to brown
meringue on a fruit cake
Grilling with hot air
Evenly distributed heat for meat, poultry or
whole fish
Grilling
Grilling flat pieces of meat, sausages or fish fillets
melting cheese, gratins
Economy grilling
Only the middle part of the heating element is on.
(upper oven only)
Energy saving grilling for small amounts of food
Roaster operation (lower oven,
Heated cast roaster for large quantities of meat,
only with special accessories)
gratin or the Christmas turkey
Baking stone operation
Heated baking stone for crispy pizza, bread
(only with special accessories)
or bread rolls like from a solid stone oven
Dough proofing
Raising yeast dough, the perfect temperature
setting is 38 °C
Defrosting
Even and gentle defrosting between
40 - 60 °C depending on the food
Keeping warm
Keep meals warm, warm porcellain dishes
Pyrolysis
Automatic self cleaning
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