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Further functions
Upper / lower heat
∙ Good results for most recipes
∙ Universal use
∙ For cooking with a baking tray
Upper / lower heat with hot air
∙ The intense temperature is distributed evenly within the device
∙ The use of several baking trays is possible
∙ Intense heat generation
Upper heat / upper heat with convection
∙ For grilling flat pieces of meat and for cook au gratin
Hot air
∙ Even baking and roasting
∙ At low temperatures, food can be prepared at several levels
Steaming
∙ Preparation of tender food while remaining vitamins and minerals
Hot air with reduced steam
∙ For roasting, baking and defrosting
∙ The steam prohibits the drying-out of the food.
Hot air with rotisserie spit
∙ The hot air flows round the food
Energy saving
∙ For cooking with high temperatures, set the thermostat to a minimum tempera-
ture 5 minutes before the end of the cooking time and use the residual heat.
∙ A preheating of the oven is only necessary for a few recipes e.g. bread or cake with
a short baking time.
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