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Choosing the settings
CHOOSING THE COOKING SYSTEM
INFORMATION!
Appliance functions and equipment depend on the model.
Symbol
Use
RAPID PREHEATING
To reach the set temperature in the shortest possible time. A short acoustic signal is
emitted when the oven is heated to the selected temperature. This is followed up by
the system setting you wish to use to cook your food. This function is not suitable for
cooking food.
TOP AND BOTTOM HEATER WITH FAN
For even baking of food on a single rack, and for making soufflés.
LARGE GRILL WITH FAN
For roasting poultry and larger cuts of meat under a broiler.
HOT AIR AND TOP HEATER
This cooking method results in a crunchy crust without added fat. This is a healthy
version of fast-food frying, with fewer calories in the cooked food. Suitable for smaller
cuts of meat, fish, vegetables, and frozen products ready for frying (French fries,
chicken nuggets).
HOT AIR
Hot air allows better flow of hot air around the food. This way, it dries out the surface
and creates a thicker crust. Use this system to cook meat, pastry and vegetables,
and to dry food on a single rack or multiple racks simultaneously. Steam injection
results in better browning and more crunchiness of the surface.
TOP AND BOTTOM HEATER
Use this system for conventional baking on a single rack, making soufflés, and baking
at low temperatures (slow cooking).
LARGE GRILL
Use this system to grill large amounts of flat-shaped food like toast, open sandwiches,
grill sausages, fish, skewers etc., as well as for cooking au gratin and for browning
the crust. The heaters mounted on the top of the oven cavity evenly heat the entire
surface.
Maximum allowed temperature is 240 °C.
Rotate the KNOB (left and right) to select the COOKING SYSTEM (see
program table).
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