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Les langues disponibles
Les langues disponibles
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Top and bottom heat
Is used for pastry for which the heat has to be evenly distributed to get a light texture.
Top and bottom heat with fan
Suitable for roasted dishes and pastry. The fan distributes the heat evenly in the oven,
thereby reducing the baking time and temperature.
Grill with bottom heat
Especially for roasting. Can be used for any piece of meat or fish, regardless of the size.
Large surface grill
This can be used to sear dishes with larger surface areas than with the grill function.
There is also higher searing capacity so the food is seared quicker.
Eco
For cooking in the oven with the minimum energy consumption possible. The oven uses
convention heating, and depending on the model, switches off a few minutes before the
end of cooking, using the residual heat inside the oven and completing the dish perfectly.
Recommended for fish and all types of meat roasts.
Bottom heat
The dish is only heated on the bottom. Suitable for heating up dishes or for letting dough
rise.
Hot air circulation and bottom heat
Distributes heat from the bottom of the oven. Ideal for pastry with jam or fruit filling that
only requires heating on the bottom. Always preheat the oven first.
Hot air
A fan distributes the hot air from the back of the oven. Because of the even heating this
position is suitable for baking and roasting on several levels at once.
Defrosting
To defrost dishes.
Bottom heat with fan
It distributes the heat from the lower part of the oven and is ideal for cakes with jam or
fruit filling, which only require heating from beneath. Pre-heating is always necessary.
Select the right oven setting
Consult the table to select the right oven function. Also consult the
instructions for preparation on the dish packaging.
Note!
The oven light stays lit during every baking function.
EN 7
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