Page EN-12
Operation
Hot air function ECO, 140–240 °C
This optimised heating method saves
energy when preparing foods. The
oven lighting remains switched off.
Top and bottom heat with convection,
50–250 °C
This heating method is suitable for
cooking on several baking trays at
the same time. The heat is generated
by the top and bottom heaters and
is evenly distributed by the fan. The
ring heater around the fan remains
switched off.
Infrared grill, 150–250 °C
Meat, poultry and fish brown quickly
when grilling, become crispy and do
not dry out. The crust is easy to digest
and is also suitable for bland diets.
Flat pieces of meat and fish, skew-
ers, sausages and watery vegetables
(such as tomatoes and onions) are
particularly good for grilling.
Intensive grill with fan, 50–250 °C
Grilling with the fan does not have
such an intense effect as surface
grilling. However, you can grill larger
pieces of meat and fish. The food
being grilled does not need to be
turned.
At 50 °C, this function can be used to
warm up dishware.
Intensive grill (infrared grill with top
heat), 150–250 °C
In contrast to the infrared grill, you
can fully load the grill rack during
intensive grilling. The higher temper-
ature in the upper part of the oven
will lead to more intense browning,
suitable for larger portions
Pizza shelf (convection and bottom
heat), 50–250 °C
In this combined operation, the
heat in the oven is very intense. It
is particularly suitable for gratinated
dishes, roasts, bakes and pizza. The
function is also suitable for baking
moist or heavy cakes, fruit pies made
from yeast dough or short crust pas-
try, as well as cheesecakes.
For searing a roast, choose a high
temperature, then switch to a low-
er temperature. If the cooking time
takes longer than an hour according
to the recipe or based on your expe-
rience, keep cooking at 160 °C.
The working fan is audible during
operation.
Bottom heat, 30–220 °C
This setting generates heat from the
bottom only. The intensity of the heat
coming from the bottom is dependent
on the shelf height. Select this heating
method, e.g. for a brown, crisp base.
Defrosting (fan only)
Defrosting merely circulates unheat-
ed air within the cooking compart-
ment. This accelerates the defrosting
process. No heat is applied during
defrosting. Please observe the notes
in section „Special defrosting informa-
tion“ (see page EN-15).
Yeast dough, 30–45 °C
The special programme for the
preparation of yeast dough and sour-
dough and for making yogurt.
Detailed information and tips on the
heating methods can be found in the
enclosed brochure ‘Baking, roasting and
cooking’.
