ZANKER KOU65962XK Benutzerinformation Seite 7

Heating functions
Oven function
Off position
Light
True Fan +
Steam
Moist Fan Bak-
ing
Bottom Heat
True Fan Cook-
ing
Application
The oven is off.
To turn on the lamp without a
cooking function.
To steam dishes. Use this func-
tion to decrease the length of
the cooking time and to pre-
serve the vitamins and nutrients
in the food. Select the function
and set the temperature be-
tween 130 °C to 230 °C.
This function is designed to
save energy during cooking.
For the cooking instructions re-
fer to "Hints and tips" chapter,
Moist Fan Baking. The oven
door should be closed during
cooking so that the function is
not interrupted and to ensure
that the oven operates with the
highest energy efficiency possi-
ble. When you use this function,
the temperature in the cavity
may differ from the set temper-
ature. The heating power may
be reduced. For general energy
saving recommendations refer
to "Energy Efficiency" chapter,
Energy Saving.This function
was used to comply with the
energy efficiency class accord-
ing to EN 60350-1.
To bake cakes with crispy bot-
tom and to preserve food.
To bake on up to three shelf po-
sitions at the same time and to
dry food.
Set the temperature 20 - 40 °C
lower than for Conventional
Cooking.
Oven function
Turbo Grilling
Fast Grilling
Pizza Setting
Conventional
Cooking (Top /
Bottom Heat)
Setting the function:True Fan Cooking PLUS
This function allows to improve humidity during the
cooking.
Warning! Risk of burns and damage to
the appliance.
Released humidity can cause burns:
• Do not open the oven door when the function works.
• Open the oven door with care after the function
stops.
Refer to "Hints and tips" chapter.
1. Fill the cavity embossment with tap water.
Application
To roast larger meat joints or
poultry with bones on one shelf
position. To make gratins and
to brown.
To grill flat food in large quanti-
ties and to toast bread.
To bake pizza. To make inten-
sive browning and a crispy bot-
tom.
To bake and roast food on one
shelf position.
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