"Dry Heat"
Powerful heating elements heat the dry air. Cabinet
temperature can be set to between 30 °C and
300 °C.
Cooking methods:
Baking, roasting, grilling, deep-frying, gratinating,
glazing.
1
Preheat until heating indicator light goes out.
2
3
4
Or work with the core temperatu-
re probe
3
4
Target Actual
Sample dishes
• Mise en place
Sweating bacon, roasting bones, allowing dough
(yeast) to rise.
• Starters
Meatballs, vegetarian bakes, vegetables au gra-
tin, vegetable pasties, pies, sirloin, chicken wings,
finger food, duck breasts, quiches, shortcrust
pastry, tartlets.
• Soup garnishes
Savoury straws, cheese croûtons.
• Main courses
Steak, rump steak, T-bone steak, liver, rissoles,
chicken breast, chicken legs, half / whole chic-
kens, turkey, pheasant, quail, breadcrumbed
meat, breaded convenience food, vegetarian cut-
lets, duck breasts, cutlets, pizza.
• Side dishes
Potato pancakes, roast potatoes, potato gratin,
rösti, baked potatoes, Idaho potatoes, potato
soufflés, Macaire potatoes, duchesse potatoes.
• Desserts
Sponges, marble cakes, plain cakes, fancy cakes,
flaky pastry, croissants, bread, rolls, baguettes,
shortcrust pastry, apple strudel, bakery products
(precooked), frozen pastry.
76°C 19°C
0:33
160°C
Dry Heat mode
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