9
Heating Modes
Display Heating mode Use
Hot air For cakes, biscuits and puff pastry on several
levels
Economy Energy saving hot air mode for cakes,
(the oven light is off) small pastries or gratins
Hot air and 1/3 bottom heat Additional reduced heat from beneath.
Hot air and bottom heat Additional heat from beneath for moist cakes,
for example fruit cakes
Bottom heat Further baking, for example for fruit cakes,
for preserving or for food in a bain-marie
1/3 Top and bottom heat Bottom heat with reduced top heat
Top and bottom heat For cakes in tins or on trays, gratins or roasts
Top and 1/3 bottom heat Top heat with reduced bottom heat
Top heat Direct heat from the top, for example to brown
meringue on a fruit cake
Grilling with hot air Evenly distributed heat for meat, poultry or
whole fish
Grilling Grilling flat pieces of meat, sausages or fish fillets
melting cheese, gratins
Economy grilling Only the middle part of the heating element is on.
Energy saving grilling for small amounts of food
Baking stone operation Heated baking stone for crispy pizza, bread
(only with special accessories) or bread rolls like from a solid stone oven
Roaster operation Heated cast roaster for large quantities of meat,
(only with special accessories) gratin or the Christmas turkey
Dough proofing Raising yeast dough, the perfect temperature
setting is 38 °C
Defrosting Even and gentle defrosting between
40 - 60 °C depending on the food
Keeping warm Keep meals warm, warm porcellain dishes
Memory recipes Store and recall the settings for meals that
you often prepare
Pyrolysis Automatic self cleaning
