User Manual
5 Operating modes
5.3 Hot air
Temperature range 30–230 °C
Recommended value 180 °C
Level 2 or 1 + 3
A heating element behind the back wall of the cooking space heats up the air
inside the cooking space, which is circulated evenly.
Uses
• For cakes, savouries, biscuits, bread and roasts on 1 or 2levels
5.4 Hot air with steaming
Temperature range 80–230 °C
Recommended value 180 °C
Level 2 or 1 + 3
A heating element behind the back wall of the cooking space heats up the air
inside the cooking space, which is circulated evenly. With condensing steam,
the energy is transferred more efficiently to the food than when cooking with
hot air, which accelerates the cooking process.
Steam over 100°C is not visible.
Uses
• Puff pastries, yeast pastries, bread, plaited bread
• Baked dishes and gratins
• Meat
• Frozen and convenience foods
Particularly suitable for cooking frozen foods, such as oven chips or
spring rolls, with little fat.
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