Use and Care

Use
17
EN
Functions list
ECO
The combination of the fan and the
convection heating element in ECO
mode is intended for cooking on a
single shelf to save power.
Upper and lower heating elements
As the heat comes from above and
below at the same time, this system
is particularly suitable for certain
types of food. Traditional cooking,
also known as static cooking, is
suitable for cooking just one dish at
a time. Perfect for all types of roasts,
breads and cakes and particularly
suitable for fatty meats such as
goose and duck.
Broil
The heat coming from the broiler
element gives perfect broiling results
especially for thin and medium
thickness meat and, when used in
combination with the rotisserie
(where present), it gives the food an
even browning at the end of
cooking. Perfect for sausages, ribs
and bacon. This function enables
large quantities of food, particularly
meat, to be grilled evenly.
Lower heating element
The heat coming just from the lower
element allows you to cook foods
that require a higher bottom
temperature, without affecting their
browning. Perfect for cakes, pies,
tarts and pizzas.
European convection with lower
heating element
Use fan-assisted cooking combined
with the lower heating element to
brown food slightly. Perfect for any
type of food.
Convection with upper and lower
heating elements
The operation of the fan, combined
with traditional cooking, ensures
uniform cooking even for complex
recipes. Perfect for cookies and
cakes, even when simultaneously
cooked on several levels. (For
multiple-level cooking, we
recommend using the 2
nd
and 4
th
shelves.)
Convection Broil
The air produced by the fan softens
the strong heat generated by the
broiler element, grilling even very
thick foods perfectly. Perfect for
large cuts of meat (e.g. pork shank).