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Main and submenus
As different countries have different preferences when it comes to preparing food,
the temperatures in °F and °C may not match. The temperatures are defined as
they are specified in the table.
Menu
Operating Modes
Convection Bake
Convection Roast
Surround
Combi Steam
Combi Conv Bake
Combi Surround
Combi Broil
Steam Cooking
Sous-vide
Intensive
Bake
Browning
Maxi Broil
Broil
Convection Broil
62
Recommended
value
320°F (160°C)
375°F (190°C)
355°F (180°C)
340°F (170°C)
355°F (180°C)
Level 3
212°F (100°C)
150°F (65°C)
355°F (180°C)
375°F (190°C)
375°F (190°C)
Level 3
Level 3
395°F (200°C)
Range
85–435°F
(30–225°C)
85–435°F
(30–225°C)
85–435°F
(30–225°C)
85–435°F
(30–225°C)
85–435°F
(30–225°C)
Level 1–3
105–212°F
(40–100°C)
115–195°F
(45–90°C)
120–435°F
(50–225°C)
210–395°F
(100–200°C)
210–435°F
(100–225°C)
Level 1–3
Level 1–3
120–435°F
(50–225°C)
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