Choosing the settings
CHOOSING THE COOKING SYSTEM
Rotate the KNOB (left and right) to select the COOKING SYSTEM (see
program table).
INFORMATION!
Appliance functions and equipment depend on the model.
UseSymbol
RAPID OVEN PREHEATING
To reach the set temperature in the shortest possible time. When the oven heats up
to the desired temperature, the heating process is completed. This is followed up
by the system setting you wish to use to cook your food. This function is not suitable
for cooking food.
TOP AND BOTTOM HEATER WITH FAN
1)
For even baking of food on a single rack, and for making soufflés.
+
LARGE GRILL WITH FAN
1)
For roasting poultry and larger cuts of meat under a broiler.
+
INTENSIVE BAKING (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).
+
HOT AIR
For roasting meat and vegetables or baking pastry.
TOP AND BOTTOM HEATER
Use this system for conventional baking on a single rack, making soufflés, and baking
at low temperatures (slow cooking).
LARGE GRILL
Use this system to grill large amounts of flat-shaped food like toast, open sandwiches,
grill sausages, 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 is 240 °C.
SLOW BAKING
2)
For gentle, slow and even cooking of meat, fish and pastry on a single rack. This
cooking method will leave the meat with a higher water content, making it juicier and
more tender, while pastry will be evenly browned/baked. This system is used in the
temperature range between 140 °C and 220 °C.
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