Getting to know the device NL
Heating methods
In order to always be able to determine the right
heating method for your dish, we explain the
You can see which types of heating are involved by
means of the individual symbols.
differences and applications.
At very high temperatures, the temperature is slightly
lowered by the device after a longer period of time.
Heating method Temperature Usage
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%
.
4D hot air 30-275 °C For baking and roasting on one or more levels.
The fan distributes the heat from the round heating element at the back
evenly throughout the interior.
Top and bottom heat 30-300 °C For traditional baking and roasting on one level. Particularly suitable for
cakes with moist toppings.
The heat comes evenly from below and above.
Hot air Eco 30-275 °C For healthy cooking of selected dishes on one level, without
preheating.
The fan distributes the heat from the round heating element at the
back into the interior.
The most effective is the heating method between 125-275 °C.
This heating method is used to determine the energy consumption in the
recirculated air mode and the energy efficiency class.
#
Top and bottom heat Eco 30-300 °C For the healthy preparation of selected dishes.
The heat comes from above and below.
The most effective is the heating method between 150-250 °C.
This heating method is used to determine the energy consumption in
the conventional mode.
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Circular grilling 30-300 °C For roasting poultry, whole fish and larger pieces of meat.
The grill element and the fan switch on and off alternately. The fan
swirls the hot air around the dishes.
grill, large Grill settings:
1 = weak
2 = average
3 = strong
For grilling flat pieces such as steaks, sausages or toast, and for au
gratin.
The entire surface under the grill element becomes hot.
*
grill, small Grill settings:
1 = weak
2 = average
3 = strong
For grilling small quantities of steaks, sausages or toast and for
gratinating.
The middle surface under the grill element gets hot.
$
pizza mode 30-275 °C For preparing pizzas and dishes that require a lot of heat from
below.
The lower heating element and the round heating element on the back
wall are switched on.
.
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B
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p
slow cooking 70-120 °C For slow cooking of seared, tender pieces of meat in open moulds. At a
low temperature, the heat comes evenly from above and below.
bottom heat 30-250 °C For cooking in a bain-marie and for baking. The
heat comes from below.
defrost 30-60 °C For defrosting frozen dishes
Keep warm 60-100 °C For keeping prepared dishes warm.
Preheat dishes 30-70 °C For heating dishes.
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Suggested Values
For each heating method, the device displays a
suggested temperature or setting. You can adopt it or
change it in the respective area.
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