
Operations
Operations
Cooking modes
| Mode | Temperature range (°C) | Suggested temperature (°C) |
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| 170 | |
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| Convection | The rear heating element generates heat, which is evenly | |
| distributed by the convection fan. Use this mode for | ||
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| baking and roasting on different levels at the same time. | |
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| 170 | |
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| Eco Convection uses the optimized heating system to | |
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| save energy while cooking. The cooking times slightly | |
| Eco | increases, but the cooking results remain the same. Note | |
| that this mode does not require preheating. | ||
| convection | ||
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| NOTE |
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| ECO Convection mode of heating used to determine the | |
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| energy efficiency class is in accordance with | |
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| 190 | |
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| Top heat + | The top heating element generates heat, which is evenly | |
| distributed by the convection fan. Use this mode for | ||
| convection | ||
| roasting that requires a crispy top (for example, meat or | ||
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| lasagne). |
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| 190 | |
| Bottom heat |
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| The bottom heating element generates heat, which is | ||
| + convection | evenly distributed by the convection fan. Use this mode | |
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| for pizza, bread, or cake. |
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| 160 | |
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| the oven temperature reaches 220 °C. Then, the top | ||
| heating element and the convection fan start operating | ||
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| to sear food such as meat. After searing, the meat will | |
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| be cooked at low temperatures. Use this mode for beef, | |
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| poultry, or fish. |
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16 English |
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| Mode | Temperature range (°C) |
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| 200 | |
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| Conventional | The heat is generated from the top and bottom heating | ||
| elements. This function should be used for standard | |||
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| baking and roasting for most types of dishes. | ||
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| 190 | |
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| Bottom heat | The bottom heating element generates heat. Use this | ||
| mode at the end of baking or cooking to brown the | |||
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| bottoms of a quiche or pizza. |
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| 240 | |
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| Large grill | The | ||
| browning the tops of food (for example, meat, lasagne, or | |||
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| gratin). |
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| 240 | |
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| Eco grill | Heat is emitted from the small area grill. This function | ||
| should be used for smaller dishes that need less heat, like | |||
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| fish and filled baguettes. |
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