7 Operating modes
36
7.4
Hot air humid
A heating element behind the back wall of the cooking space heats up the
air inside the cooking space, which is circulated evenly. The steam produced
is largely retained in the cooking space. The food retains its moisture.
Use
• Yeast pastries and bread on several levels at the same time
• Gratins and baked dishes
7.5
PizzaPlus
The cooking space is heated by hot air and bottom heat. The base of the food
is baked particularly intensively.
Use
• Pizza
• Flans and quiches
Temperature range
30–250 °C
Recommended value
180 °C
Level
1 + 3 or 2
(or 1 + 2 + 3)
➤
Select a lower temperature (reduce by approximately 20 °C) than
for
as the heat transfer is more efficient.
Temperature range
30–250 °C
Recommended value
200 °C
Level
2 (or 1)
➤
Use a dark enamelled tray or a black tray or tin without baking
paper for particularly crispy results.
