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Menu principal et sous-menus
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Températu‐
re / Puissan‐
ce recom‐
mandée
Plage de
températures
Modes de cuisson
Chaleur tournante +
Cuisson sur plusieurs niveaux
160 °C 30 – 225 °C
Chaleur sole-voûte
Cuisson de recettes traditionnelles et prépa‐
ration de soufflés
180 °C 30 – 225 °C
Cuisson combinée
Rôtissage / Cuisson / Gril
Chaleur tournante +
170 °C 30 – 225 °C
Chaleur sole-voûte
180 °C 30 – 225 °C
Multigril
Niveau 3 Niveau 1 - 3
Cuisson vapeur
Cuisson universelle, stérilisation, extraction
de jus, et fonctions utiles
100 °C 40 – 100 °C
Sous-vide
Cuisson des aliments en sachet sous-vide
65 °C 45 – 90 °C
Cuisson intensive
Cuisson des gâteaux à garniture humectée
180 °C 50–225 °C
Chaleur sole
A choisir quand la cuisson de vos pâtisse‐
ries se termine, si vous voulez qu'elles
soient bien dorées en-dessous.
190 °C 100–225 °C
Chaleur voûte
Choisir à la fin du temps de cuisson si l'ali‐
ment doit être plus doré sur la partie supé‐
rieure.
Pour gratiner
190 °C 100–225 °C
35


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