Cooking modes
Cooking modes
!A temperature value can be set for all cooking modes between 60°C and Max, except for
•BARBECUE (recommended: set only to MAX power level);
•GRATIN (recommended: do not exceed 200°C).
LEAVENING mode
The oven reaches and maintains a temperature of 40°C irrespective of the position of the THERMOSTAT knob. This mode is ideal for leavening dough made with yeast.
TRADITIONAL OVEN mode
Both the top and bottom heating elements will come on. With this traditional cooking mode, it is best to use one cooking rack only: if more than one rack is used, the heat distribution will be uneven.
BAKING mode
The rear heating element and the fan come on, guaranteeing the distribution of heat delicately and uniformly throughout the oven. This mode is ideal for baking and cooking temperature sensitive foods such as cakes that need to rise and to prepare certain tartlets on 3 shelves simultaneously.
FAST COOKING mode
The heating elements and the fan come on, guaranteeing the distribution of heat consistently and uniformly throughout the oven.
MULTI-COOKING mode
All the heating elements (top, bottom and circular), as well as the fan, will come on. Since the heat remains constant throughout the oven, the air cooks and browns food uniformly. A maximum of two racks may be used at the same time.
PIZZA mode | GB |
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The heating elements (bottom and circular) and the fan come on. This combination heats the oven rapidly by producing a considerable amount of heat, particularly from the bottom element. If you use more than one rack simultaneously, switch the position of the dishes halfway through the cooking process.
BARBECUE mode
The top heating element come on. The high and direct temperature of the grill is recommended for food that requires high surface temperature. Always cook in this mode with the oven door closed.
GRATIN mode
The top heating element as well as the fan come on. This combination of features increases the effectiveness of the unidirectional thermal radiation of the heating elements through forced circulation of the air throughout the oven.
This helps prevent food from burning on the surface, allowing the heat to penetrate right into the food. Always cook in this mode with the oven door closed.
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