4 Operating modes
▸ Put food for grilling in a porcelain or glass dish or directly on the wire shelf.
▸ Line the baking tray with aluminium foil and then place it underneath the wire shelf.
4.7
Top/Bottom heat humid
Temperature range
30–250 °C
Recommended value
200 °C
Level
1 or 2
The cooking space is heated by the top and bottom heating elements. The steam pro-
duced is largely retained in the cooking space. The food retains its moisture.
Uses
▪
Bread, plaited bread, roasts and gratins on one level
▪
Low temperature cooking
Place large or bulky food on level 1.
4.8
Hot air humid
Temperature range
30–250 °C
Recommended value
180 °C
Level
1 + 3 or 2
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.
Uses
▪
For savouries and biscuits on two levels at the same time
▪
For yeast pastries and bread on two levels at the same time
▪
Gratins and baked dishes
Select a lower temperature (reduce by approximately 20 °C) than for as the
heat transfer is more efficient.
4.9
Bottom heat
Temperature range
6 levels
Recommended value
Level 3
Level
2 (or 1)
The cooking space is heated by the bottom heating element.
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