Operating and Installation instructions

Modes / Programs / Menus
31
Default tem-
perature/
Setting
Temperature
range
Operating Modes
Convection Bake
For baking on several levels at the same
time. The fan distributes the heat evenly
throughout the cavity for a consistent bak-
ing temperature.
320°F / 160°C 85-435°F /
30–225°C
Surround
Heat is used from both the upper and lower
heating elements to create perfect results of
all baking recipes.
350°F / 180°C 85-435°F /
30–225°C
Combi Steam
For baking, roasting and broiling.
For more information see "Operation: Com-
bination cooking mode", "Roast", "Bake"
Convection Bake
340°F / 170°C 85-435°F /
30–225°C
Surround
350°F / 180°C 85-435°F /
30–225°C
Maxi Broil
Level 3 Levels1–3
Steam Cooking
For cooking all types of food, bottling, ex-
tracting juice with steam, special applica-
tions
210°F (100°C) 105-210°F /
40–100°C
Sous-vide (vacuum) cooking
For cooking food in a vacuum bag
149°F / 65°C 115-195°F /
45–90°C
Intensive
This mode gently circulates heated air from
the lower heating element using the fan to
create a brick oven environment.
350°F / 180°C 120-435°F /
50–225°C
Bake
Use this at the end of the baking time to
brown the bottom of the food.
375°F / 190°C 210-435°F /
100–225°C
Browning
For a perfectly browned topping, for exam-
ple when making a gratin or browning the
top of a casserole.
375°F / 190°C 210-435°F /
100–225°C