Cº Recom’dRecommandations
max.
235°C
recom’d
180°C
min.
35°C
Recommended to prevent meat drying out, and for cooking veget-
ables and fish and food placed on up to 3 shelves.
max.
275°C
recom’d
205°C
min.
35°C
Recommended for moist dishes (quiches, juicy fruit tarts, etc...). The
crust will be thoroughly cooked on the bottom. Recommended for
dishes that rise (cakes, brioche, kugelhopf...) and for soufflés that will
not be hampered by a crust formed on the top.
max.
275°C
recom’d
205°C
min.
35°C
Recommended for juicy quiches, pies and fruit tarts.
max.
230°C
recom’d
200°C
min
180°C
NB. All food is cooked without preheating the oven
max.
4
recom’d
4
min.
1
Recommended for grilling chops, sausages, and large prawns
and for making toast.
max.
275°C
recom’d
225°C
min.
35°C
Recommended for sealing red and white meat and cooking it through
and through.
Also for gently cooking poultry up to 2kg.
max.
275°C
recom’d
200°C
min.
35°C
Recommended for food requiring slow, careful cooking such as
game and braising joints. Ideal for sealing red meat joints and sim-
mering lidded casseroles whose contents have been partially cooked
on the hob first.
max.
100°C
recom’d
80°C
min.
35°C
Recommended for leaving breads to rise (keeping temperature below
40ºC), keeping dishes warm and thawing food.
When in use the oven gets hot.
Do not touch any heating element inside the oven. Young children should be kept well away.
15
Using the various cooking modes
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