2.3 Operating principle of the
operating modes
Hot air circulation
In the hot air circulation mode, all prepared meals
are cooked at the same temperature. Diverse or
similar meals can be prepared on several levels
without any transfer of taste.
You can bake, roast and sterilise with hot air.
Baking with hot air circulation
This is the ideal operating mode for baking several
trays and tins at the same time. (Fig. 12)
Roasting with hot air circulation
Meat is evenly browned on all sides. When roasting
on the grid iron, push the grilling tray one level
lower to collect dripping fat.
Hot air circulation and bottom heat
When this function is used, the bottom heating
element is additionally in operation.
The fan wheel ensures a uniform distribution of
heat. Heat is also generated from below. (Fig. 13)
Top and bottom heat
T wo heating elements (top and bottom heat) are
operated jointly. When baking with top and bottom
heat, you can only use one level. You get the best
baking and roasting results on the second level
from below. (Fig. 14)
This unit allows you to select the top heat element
separately. In this mode of operation you can
deliberately choose to bake or roast food from the
top.
8
50
150
175
200
300
250
125
0
100
75
50
50
150
175
200
300
250
125
0
100
75
50
50
150
175
200
300
250
125
0
100
75
50
Fig. 12
Fig. 13
Fig. 14
