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2/ USING YOUR APPLIANCE EN
FAN COOKING
(recommended temperature 190°C, min 35°C, max 250°C)
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Cooking controlled by the heating element in the floor of the oven and by the fan.
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Quick temperature increase: Some dishes can be placed in the oven while it is still cold.
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Recommended for keeping white meat, fish and vegetables moist.
For cooking multiple items on up to three levels.
COMBINED HEAT
(recommended temperature 180°C, min 35°C, max 230°C)
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Cooking controlled by the upper and lower heating elements and by the fan.
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Three combined sources of heat: a lot of heat from the bottom, a little circulating heat
and a touch from the grill for browning.
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Recommended for quiches, pies, tarts with juicy fruits, preferably in an earthenware
dish.
TRADITIONAL ECO
(recommended temperature 200°C, min 35°C, max 275°C)
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Cooking controlled by the upper and lower heating elements.
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This position allows for energy savings while maintaining the quality of the cooking.
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This position allows for energy savings while maintaining the quality of the cooking.
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All types of cooking are done without preheating.
TURBO GRILL
(recommended temperature 190°C, min 100°C, max 250°C)
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Cooking is done by the upper element and the fan.
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Preheating is unnecessary. Roasts and poultry are juicy and crisp all over.
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Slide the drip tray on to the bottom shelf support.
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Recommended for all roasted poultry or meat, for sealing and thoroughly cooking a leg
or a rib of beef. To retain the moist texture of fish steaks.
HIGH-POWER GRILL
(recommended setting 4 - min 1 - max 4)
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Cooking heat is provided by the upper element but without assistance from the fan.
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Preheat the oven for five minutes.
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Recommended for browning vegetable dishes, pasta, fruit, etc., placed under the grill.
MEDIUM GRILL
(recommended setting 2 - min 1 - max 4)
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Cooking controlled by the upper element.
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Preheating is unnecessary. Roasts and poultry are juicy and crisp all over.
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Slide the drip tray on to the bottom shelf support.
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Recommended for all roasts, for sealing and thoroughly cooking a leg or a rib of beef.
To retain the moist texture of fish steaks.
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“EXPERT” COOKING GUIDE
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Sequence(s) used to obtain the results indicated on the energy label in compliance with European standard EN 50304 and in
