Roasting
81
Notes on the oven functions
You can find an overview of all the
functions with their recommended
values in “Main and sub-menus”.
Use the
Bottom Heat
function
towards the end of the cooking
duration to brown the base of the
food.
Do not use the
Intensive
Bake
function for roasting as the
juices will become too dark.
Using Automatic programmes
Follow the instructions in the display.
Using Fan Plus
or Auto Roast
These functions are suitable for roasting
meat, fish and poultry that needs to be
well browned as well as sirloin joints
and fillet.
The
Fan Plus
function allows you to
use a lower temperature than you would
with the
Conventional Heat
function,
because the heat is immediately
distributed throughout the oven
compartment.
With the
Auto Roast
function, the
oven compartment heats initially to a
high searing temperature (approx.
230 °C). As soon as this temperature
has been reached, the oven
automatically drops the temperature
back down to the pre-selected roasting
temperature (continued roasting).
Place the food on shelf level 2.
Using Moisture Plus
Use this function with your preferred
type of heating for cooking with
moisture injection.
Place the food on shelf level 2.
Using Conventional Heat
Use this function for baking traditional
recipes. If using an older recipe or
cookbook, set the oven temperature
10 °C lower than that recommended.
This will not change the cooking
duration.
Place the food on shelf level 2.
Using Eco Fan Heat
Use this function for cooking smaller
roasts or meat dishes in an energy-
saving way.
Place the food on shelf level 2.
