V-ZUG BCS60SRcX Electric oven 52L A Chrome,Navy

V-ZUG BCS60SRcX Electric oven 52L A Chrome,Navy

EAN: 7640151576172
MPN: 2101000033
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Delivery from:
Germany
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* Alle Preise inkl. der jeweils geltenden gesetzlichen Mehrwertsteuer, ggfs. zzgl. Versandkosten. Alle Angaben ohne Gewähr. Preisänderungen sind in der Zwischenzeit möglich.

Technical specifications

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Packaging content

Baking tray Y

Cooking functions & programs

Conventional cooking Y
Steam cooking N
Rotisserie N
Convection cooking Y
Microwave cooking N
Reheat function N
Grill Y
Defrost function N
Pizza making function Y

Design

Control type Rotary, Buttons
Control position Front
Built-in display Y
Retractable knobs Y
Lamp type Halogen
Lamps quantity 2 lamp(s)

Oven

Number of ovens 1
Interior light Y
Oven size Medium (45 - 75 l total capacity)
Total oven(s) interior capacity 52 L
Self-cleaning Y
Delayed start timer Y
1st oven interior capacity 52 L
Oven type Electric oven

Ergonomics

Timer type Digital

Performance

Top and bottom heating Y

Power

Energy consumption (conventional) 0.78 kWh
Energy consumption (forced convection) 0.81 kWh
Energy efficiency index (EEI) 102.6
Current 10 A
Connected load 3400 W

Weight & dimensions

Depth with door open 440 mm
Installation compartment width 600 mm
Installation compartment depth 605 mm
Installation compartment height 600 mm

Additionally

Energy efficiency compliance A
A, 3.4kW, 52L, Display, 400V, 50Hz, 45kg Hot air

The air in the cooking space is heated by the heating element located behind the back of the cooking space and circulated evenly.

PizzaPlus

Heating is by hot air and bottom heat. The base of the food is baked more intensively.

Humid top/bottom heat

Heating is by the upper and lower heating elements. The steam this produces is minimally removed from the cooking area. The food's moisture is retained.

Grill

Heating is by the grill element.

Humid hot air

The air in the cooking space is heated by the heating element located behind the back of the cooking space and circulated evenly. The steam this produces is minimally removed from the cooking space. The food's moisture is retained.

Top/bottom heat

Heating is by the upper and lower heating elements.

Bottom heat

Heating is by the lower heating element.

Convection grill

Heating is by the grill element. The air in the cooking space is circulated evenly by the hot air fan.
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