Cooking/ Baking With Lower Heat; Convection And Hot Air; Baking - hanseatic 65M90E0-E11A99G Gebrauchsanleitung

Operation
Cooking/ baking with lower
heat
On the bottom of the cooking compartment there
is a heating element that supplies additional heat
from below. This cooking function is particularly
suitable for dishes that require a long cooking
time, or for ones that are supposed to have a
crispy bottom, e.g. pizza.
The standard temperature setting or cooking/
baking with top/bottom heat is 60 °C. You can,
of course, change this temperature.
You will find an overview of the standard, mini-
mum and maximum temperature settings of the
individual cooking functions at the end of this
section.

Convection and hot air

Your oven operates with hot air. A fan on the
back wall of your oven makes sure that heat is
distributed evenly.
Convection
The heat is produced by top/bottom heat and is
distributed evenly by the fan.
Convection is ideal for short-roasted dishes
such as chicken pieces, chops or fish and to grill
sandwiches or similar with more than 6 portions.
This has many benefits:
– Pre-heating is usually redundant.
– The oven temperatures are lower than with
top/bottom heat.
– Two levels can be used for baking, roasting
or steaming at the same time.
– This all saves electricity, money and time.
The standard temperature setting or cooking/
drying with convection is 220 °C. You can, of
course, change this temperature.
You will find an overview of the standard, maxi-
GB-18
c
60
c
220
Built-in oven 65M90E0-E11A99G
mum and minimum temperature settings of the
individual cooking functions at the end of this
section.
Hot air
180
Additional heat is produced by a ring heater
around the fan.
The standard temperature setting for cooking/
baking with hot air is 180 °C. You can, of course,
change this temperature.
You will find an overview of the standard, maxi-
mum and minimum temperature settings of the
individual cooking functions at the end of this
section.

Baking

Baking with top/bottom heat
Notes:
– Only fill the dough 2/3 of the way up the bak-
ing tin, otherwise the dough will overflow and
drip into the oven when baking.
– Place the baking tin on the middle of the ov-
en rack if possible.
1. Slide the baking tin into the oven on the oven
rack or baking tray.
2. Close the oven door.
220
3. Use the left toggle switch 9 to set the desired
cooking function.
220
4. If necessary, use the right toggle switch 15 to
adjust the temperature. Notice: You can ad-
just the temperature in sequences of 5 °C.
5. Press the Start button
c
c
c
13.