18
4 / OVEN COOKING MODES
EN
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Program(s) used to obtain the results indicated on the energy label in accordance with European
standard EN 50304 and European Directive 2002/40/CE.
CCIIRRCCUULLAATTIINNGG HHEEAATT
(recommended temperature
118800°°CC
min 35°C max 235°C)
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Cooking controlled by the heating element located at the back of the oven and by the
fan.
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Rapid 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.3 levels.
CCOOMMBBIINNEEDD HHEEAATT
(recommended temperature
220055°°CC
min 35°C max 275°C)
•
Cooking controlled by the upper and lower heating elements and by the fans.
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Three combined sources of heat: a lot of heat from the bottom, a little circulating heat
and a bit from the grill.
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Recommended for quiches, pies, wet fruit tarts, placed preferable on an earthenware
dish.
EECCOO
(recommended temperature
220000°°CC
min 35°C max 275°C)
•
Cooking controlled by the upper and lower heating elements.
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This position allows for energy savings while preserving the quality of the cooking.
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The ECO position is used for energy label performance.
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All types of cooking are done
wwiitthhoouutt pprreehheeaattiinngg..
FFAANN GGRRIILLLL
(recommended temperature
220000°°CC
min 180°C max 230°C)
•
Cooking controlled, alternately, by the upper element and by the fan.
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Preheating is unnecessary. Roasts and poultry are juicy and crispy all over.
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Slide the drip tray onto the bottom shelf support.
KKEEEEPPIINNGG TTHHIINNGGSS WWAARRMM
(recommended temperature
8800°°CC
min 35°C max 100°C)
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This position allows you to keep your dishes hot by occasional heating from the
bottom of the oven along with the fan.
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Recommended for letting dough rise for bread, brioche, kugelhopf...without exceeding
40°C (plate warming, defrosting).
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