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Heating functions: Standard
Heating function Application
True Fan Cooking To bake on up to three shelf positions at the same
time and to dry food. Set the temperature 20 - 40
°C lower than for the function: Conventional
Cooking.
True Fan + Bottom To bake food on one shelf position for a more in-
tensive browning and a crispy bottom. Set the
temperature 20 - 40 °C lower than for the func-
tion: Conventional Cooking.
Conventional Cooking
(Top / Bottom Heat)
To bake and roast food on one shelf position.
Bottom + Grill + Fan To make convenience food like e.g. french fries,
potato wedges or spring rolls crispy.
Grill To grill flat food and to toast bread.
Grill + Fan To roast larger meat joints or poultry with bones
on one shelf position. Also to make gratins and to
brown.
Bottom Heat To bake cakes with crispy bottom and to preserve
food.
Moist Fan Baking This function is designed to save energy during
cooking. For more information refer to "Hints and
tips" chapter, Moist Fan Baking. The oven door
should be closed during cooking so that the func-
tion is not interrupted and to ensure that the oven
operates with the highest energy efficiency possi-
ble. When you use this function, the temperature
in the cavity may differ from the set temperature.
Due to the use of the residual heat - the heating
power may be reduced. For general energy sav-
ing recommendations refer to: "Energy Efficien-
cy" chapter, Energy Saving.This function was used
to comply with the energy efficiency class accord-
ing to EN 60350-1.
Heating functions: Steam
Heating function Application
Full Steam For steaming vegetables, side dishes or fish.
ENGLISH 11
11


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