en Operating modes Symbol Type of heating Temperature range What it's used for and how it works Possible additional options 4D hot air 30–275 °C Bake and roast on one or more levels. The fan distributes the heat from the ring-shaped heating element in the back wall evenly around the cooking compartment. Top/bottom heating 30–300 °C Traditionally bake or roast on one level. This type of heating is ideal for cakes with moist toppings. The heat is emitted evenly from above and below. Hot air eco 30–275 °C Cook selected dishes gently on one level without preheating. The fan distributes the heat from the ring-shaped heating element in the back wall evenly around the cooking compartment.
The food is cooked in phases using residual heat. This type of heating is most effective between 125 and 275 °C. Always keep the appliance door closed when cooking. This type of heating is used to determine the energy consump- tion in air recirculation mode and the energy efficiency class. Top/bottom heating eco 30–300 °C Gently cook selected dishes. Heat is emitted from above and below. This heating function is most effective between 150 and 250 °C. This type of heating is used to measure the energy consumption in the conventional mode. Circulated air grilling 30–300 °C Roast poultry, whole fish or larger pieces of meat. The grill element and the fan switch on and off alternately.
The fan circulates the hot air around the food. Grill, large area Grill settings: 1 = low 2 = medium 3 = high Grill flat items such as steak and sausages, or make toast. Grat- inate food. The entire area below the grill element becomes hot. Grill, small area Grill settings: 1 = low 2 = medium 3 = high Grill small quantities, such as steak, sausages or toast. Gratinate small quantities of food. The central area below the grill element becomes hot. Pizza setting 30–275 °C Cook pizza or dishes that require a lot of heat from below. The bottom heating element and the ring-shaped heating ele- ment in the back wall heat the cooking compartment.
Intensive heat 30–300 °C Prepare dishes with a crispy base. The heat is emitted from above and more intensively from below. Slow cooking 70–120 °C Slowly and gently cook seared, tender pieces of meat in un- covered cookware. The heat is emitted evenly from above and below at a low tem- perature. Bottom heating 30–250 °C Final baking or cooking food in a bain marie. Heat is emitted from below. Drying 30–80 °C Dry herbs, fruit or vegetables. Keeping food warm 60–100 °C Keep cooked food warm. Plate warming 30–70 °C Plate warming. 5.2 Types of steam heating This is where you can find an overview of the types of steam heating and their use.
Symbol Type of heating Temperature Use Reheating 80–180 °C Gently reheat plated meals and baked items. The steam ensures that the food does not dry out. Dough proving 30–50 °C Prove dough or culture yoghurt. The dough rises considerably more quickly than at room temper- ature. The surface of the dough will not dry out. 12