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Small surface grill
The small surface grill garantees successful results for
small amounts of flat meat als well as for chicken hal-
ves, placed in the middle part of the wire shelf. Tempe-
rature from 210 to 230 °C.
Large surface grill
For flat items to be grilled, half chickens, etc. on the
fully charged wire shelf. This function combines the
small surface grill with top heat.
Temperature from 210 to 230 °C, see the grilling charts
on page 39.
Top and bottom heat
Heating elementes installed under the oven bottom
and at the oven ceiling respectiveley give off radiant
heat to the food. Any temperature between 40 and
230° C can be set.
Baking and roasting using top and bottom heat is pos-
sible at one level.
For special advices of function selection, temperature
setting and runner level please see the baking charts
on page 36.
Drying
The bottom heat and the oven fan are in operation for
this function.
Drying can be performed at 3 to 4 levels, see drying ta-
ble on page 40. Exchange the sheets in the runner le-
vels from time to time.
Cover the baking sheet with foil and place the items for
drying in one layer and close together on top.
See order card for drying sheets as special accessory.
Leave the oven door open approx. 2 cm (insert
wooden spoon).
Check the degree of drying of the articles shortly be-
fore expiration of the drying time:
Remove 2 to 3 pieces of the dried articles and press
between thumb and index finger. No juice must be ex-
pelled, but the dried articles must also not be brittle.
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