Publicidad
Idiomas disponibles
Idiomas disponibles
Temperature control
The temperature indicator bars show the heating
phases or residual heat in the cooking compartment.
4.2 Types of heating and functions
To ensure that you always use the right type of heating to cook your food, we have explained the differences and ap-
plications below.
Note: For each type of heating, the appliance specifies a default temperature or default setting. You can accept this
value or change it in the appropriate area.
Symbol
Type of heating or
function
3D hot air
Air recirculation
Pizza setting
Defrosting
Bottom heating
Grill, small area
Full-surface grill
Circulated air grill
Top/bottom heat
gentle
Top/bottom heat-
ing
Temperature or setting Use
50-280 °C
50-280 °C
50-280 °C
30-60 °C
50-280 °C
Grill settings:
1 = low
2 = medium
3 = high
Grill settings:
1 = low
2 = medium
3 = high
50-280 °C
50-280 °C
50-280 °C
Familiarising yourself with your appliance en
Heating phase Meaning
Heating indic-
The heating indicator displays the
ator
rising temperature in the cooking
compartment. When all bars are
filled, the optimum time for placing
the dish in the oven has been
reached.
In the grill settings, the bars are all
already filled.
The bars are not filled for the gentle
top/bottom heating type of heating.
Residual heat
When the appliance is switched off,
indicator
the temperature indicator shows the
residual heat in the cooking compart-
ment. Once the temperature has
dropped to approximately 60 °C, the
display goes out.
Prepare dishes on 1-2 levels. The fans distribute the heat
from the ring-shaped heating elements in the back panel
evenly around the cooking compartment.
This type of heating is used to measure the energy con-
sumption in air recirculation mode.
Bake cakes and baked items on one level. The fans dis-
tribute the heat from the heating elements evenly around
the cooking compartment.
Prepare fresh pizza or frozen products, e.g. chips or stru-
del. The heating elements and fans heat quickly and dis-
tribute the heat evenly around the cooking compartment.
Defrost food, e.g. meat, poultry, bread and cakes. The
fan causes the warm air to swirl around the dish.
Cook dishes for additional time. The heat is emitted from
below.
Grill small amounts, e.g. steaks, sausages, toast and
pieces of fish. The centre part of the grill element be-
comes hot.
Grill flat items, such as steak, sausages or toast and
gratinate. The entire area below the grill element be-
comes hot.
Roast meat, poultry and whole fish. The fan circulates
the hot air around the food.
For gently cooking selected types of food (e.g. meat, ve-
getables) on one level without preheating. The type of
heating is unsuitable for food that rises as it bakes
(e.g. bread). This type of heating is used to measure
both the energy consumption in the conventional mode
and the energy efficiency class.
Prepare cakes, bakes and lean joints. The heat is emit-
ted evenly from above and below.
7
Publicidad
