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Types of heating and
temperature ranges
: 3D hot air
30 250 ºC
3 Hot air
30 250 ºC
% Top/bottom heating
30 300 ºC
& Intensive heat
100 300 ºC
$ Bottom heating
30 200 ºC
4 Hot air grilling
100 250 ºC
( Grill, large area
1 (low), 2 (medium), 3 (high)
* Grill, small area
1 (low), 2 (medium), 3 (high)
. Slow cook
70 100 ºC
Q Plate warming
30 70 ºC
R Keep warm
60 100 ºC
Ü MicroCombi,
gentle
30 250 ºC
Þ MicroCombi,
intensive
30 250 ºC
Application
For baking cakes and small items on two levels.
For baking sponge cakes in tins on one level.
For baking and roasting on one level. Especially suitable for
cakes with moist toppings (e.g. cheesecake) and for cakes on a
baking sheet.
For dishes with a crispy base (e.g. quiche).
Heat comes from above and intensive heat comes from below.
For dishes and pastries that are supposed to have a deeper
brown colour or crust on the bottom.
Switch on bottom heating at the end of the baking time for a
brief period.
For poultry and larger pieces of meat.
For grilling steaks, sausages, bread and pieces of meat in large
quantities.
For grilling steaks, sausages, bread and fish in small quantities.
For tender pieces of meat to be cooked medium/rare or
medium.
For preheating dishware.
For keeping food warm.
For sponge in tins, shortcrust pastry with runny fillings and
cakes made from cake mix.
For oven operation, a low microwave power setting is switched
on automatically.
For poultry, fish and bakes.
For oven operation, a medium microwave power setting is
switched on automatically.
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Capítulos
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