When the selected temperature is reached, the preheating process stops and an acoustic signal is
emitted. door will appear on the display unit. Open the door and insert the food. The program will
automatically continue baking with selected settings.
INFORMATION!
When the fast preheat function is activated, delayed start function cannot be used.
CHOOSING THE COOKING SYSTEM
INFORMATION!
Appliance functions and equipment depend on the model.
UseSymbol
HOT AIR
Hot air allows better flow of hot air around the food. This way, it dries out the surface
and creates a thicker crust. Use this system to cook meat, pastry and vegetables,
and to dry food on a single rack or multiple racks simultaneously.
Steam injection results in better browning and more crunchiness of the surface.
PIZZA SYSTEM
This system is optimal for baking homemade pizza and pastry with higher water
content. Use it to bake on a single rack, when you want the food to be done faster
and to be crunchy.
AIR FRY
1)
This cooking method results in a crunchy crust without added fat. This is a healthy
version of fast-food frying, with fewer calories in the cooked food. Suitable for
smaller cuts of meat, fish, vegetables, and frozen products ready for frying (French
fries, chicken nuggets).
Steam injection results in better browning and a crunchier crust.
GRILL WITH HOT AIR
Hot air allows better flow of hot air around the food. This will dry out the surface.
In combination with the grill heater/broiler, this will also result in a more intensive
colour.
For faster baking of meat and vegetables.
TURBO BAKE
For dishes where even crispiness from all sides is desirable. The system is also
suitable as the first step in the step baking mode, as it allows quick browning of
the surface in the first stage and slow baking in the second stage. The meat will be
juicy with a nicely browned crust.
LARGE GRILL
Use this system to grill large amounts of flat-shaped food like toast, open
sandwiches, grill sausages, steaks, fish, skewers etc., as well as for cooking au
gratin and for browning the crust. The heaters mounted on the top of the oven cavity
evenly heat the entire surface.
Maximum allowed temperature: 240 °C
TOP AND BOTTOM HEATER
1)
Use this system for conventional baking on a single rack, making soufflés, and
baking at low temperatures (slow cooking).
Steam injection results in better browning and a crunchier crust.
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