Bedienungsanleitung Bosch HNG6764W6 (Seite 11 von 80) (Englisch)

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Getting to know your appliance en

Types of heating

To enable you to find the correct type of heating for

your dish, we have explained the differences and

scopes of application here.

The symbols for each type of heating help you to

remember them.

When cooking at very high temperatures, the appliance

lowers the temperature slightly after an extended

period.

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Default values

For each heating type, the appliance specifies a default

temperature or level. You can accept this value or

change it in the appropriate area.

Type of heating Temperature Use

4D hot air * 30-275 °C For baking and roasting on one or more levels.

The fan distributes the heat from the ring heating element in the back panel

evenly around the cooking compartment.

Top/bottom heating * 30-300 °C For traditional baking and roasting on one level. Especially suitable for cakes with

moist toppings.

Heat is emitted evenly from the top and bottom.

Hot air eco 30-275 °C For energy-optimised cooking of selected dishes on one level without preheating.

The fan distributes the energy-optimised heat from the ring heating element in the

back wall evenly around the cooking compartment.

Top/bottom heating eco 30-300 °C For energy-optimised cooking of selected dishes.

Heat is emitted evenly from the top and bottom.

Hot air grilling * 30-300 °C For roasting poultry, whole fish and larger pieces of meat.

The grill element and the fan switch on and off alternately. The fan circulates the

hot air around the food.

(

Grill, large area Grill settings:

1 = low

2 = medium

3 = high

For grilling flat items for grilling, such as steaks and sausages, for making toast,

and for cooking au gratin.

The whole area below the grill element becomes hot.

Grill, small area Grill settings:

1 = low

2 = medium

3 = high

For grilling small amounts of steaks or sausages, for making toast, and for cook-

ing au gratin.

The centre area under the grill heating element becomes hot.

Pizza setting 30-275 °C For preparing pizza and dishes which require a lot of heat from underneath.

The bottom heating element and the ring heating element in the back panel heat

up.

Intensive heat 30-300 °C For dishes with a crispy base.

The heat is emitted from above and more intensively from below.

Slow cooking 70-120 °C For gentle and slow cooking of seared, tender pieces of meat in ovenware without

a lid.

The heat is emitted evenly from the top and bottom at low temperatures.

Bottom heating 30-250 °C For cooking in a bain marie and for the final baking stage.

The heat is emitted from below.

Drying 30-80 °C For drying herbs, fruit and vegetables.

Keeping warm * 60-100 °C For keeping cooked food warm.

Preheat ovenware 30-70 °C For preheating ovenware.

* Possible to use steam for this type of heating (operation only possible when the water tank is full)

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