2.3Operating principle of the operating modes
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Fig. 13 |
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Fig. 14
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Fig. 15 |
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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. 13)
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. 14)
Top and bottom heat
Two 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. 15)
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.
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