Manual

11
Program selection positions













Position Function/heating function Temperature Application
0 Zero position
ž
Light
2
H
Convection
120- 550°F (50 - 300°C)
Default temperature 340°F
(170°C)
Hot air: for cakes, cookies and soufflés on
several levels.
The fan on the rear wall distributes the heat
evenly in the oven interior.
3
I
Economy
120- 550°F (50 - 300°C)
Default temperature 340°F
(170°C)
Energy-saving hot air operation for cakes,
cookies, soufflés and gratins. The oven lighting
stays off.
4
N
Top + bottom heat
120- 550°F (50 - 300°C)
Default temperature 340°F
(170°C)
For cakes in tins or on a tray, soufflés, roasts.
5
P
Top heat
120- 550°F (50 - 300°C)
Default temperature 340°F
(170°C)
Targeted heat from above, e.g. baking over fruit
tarts with meringues.
6
L
Bottom heat
120- 550°F (50 - 300°C)
Default temperature 340°F
(170°C)
For after-baking, e.g. for moist fruit tarts, for pre-
serving or for dishes in a water bath.
7
K
Convection + bottom heat
120- 550°F (50 - 300°C)
Default temperature 340°F
(170°C)
Heat from below for moist cakes such as fruit
tarts.
8
Z
Full surface grill +
circulated air
120- 550°F (50 - 300°C)
Default temperature 430°F
(220°C)
Even all-round heating of meat, poultry and
whole fish.
9
Q
Full surface grill
120- 550°F (50 - 300°C)
Default temperature 430°F
(220°C)
Flat pieces of meat, sausages, or fish fillet. Bak-
ing over and preparing au gratin.
10
S
Compact grill
120- 550°F (50 - 300°C)
Default temperature 430°F
(220°C)
Only the middle part of the grill heating element
is heated. Energy-saving grilling of small quanti-
ties.
11
T
Baking stone operation
120- 550°F (50 - 300°C)
Default temperature 480°F
(250°C)
With special baking stone accessory only
Baking stone heated from below for crispy pizza,
bread or bread rolls like out of a stone oven.
12
U
Roaster operation
120- 430°F (50 - 220°C)
Default temperature 360°F
(180°C)
With special roaster accessory only
Heatable cast roaster for large amounts of meat,
soufflé or holiday roast.
13
V
Dough proofing
85 - 120°F (30 - 50°C)
Default temperature 100°F
(38°C)
Raising: for yeast and sour dough.
The dough rises much faster than at room tem-
perature. The optimum temperature setting for
yeast dough is 38°C (approx. 100 °F).