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Humidity High
SousVide Cooking
Bread Baking
Slow Cooking
Bottom Heat
Moist Fan Baking
1) This function is used to define the energy efficiency class acc. EN50304.
7.7 Submenu for: Specials
Drying
Defrost
Keep Warm
Steam Regenerating
Plate Warming
Dough Proving
Yogurt Function
Preserving
High level of humidity for cooking delicate dishes like
custards, flans, terrines and fish.
Vacuum cooking with steam at a low temperature for
meat, fish, seafood, vegetables and fruit. The food
needs to be vacuum sealed in plastic pouches before
using this function.
To bake bread with a steam shot in the beginning for a
crusty surface.
Slow roasting to prepare very tender and succulent
roasts.
To reheat cakes for a crunchy bottom and to preserve
food.
For energy-saving baking and cooking of mainly dry
1)
bakery items as well as for baking in tins on one shelf
position. The lamp deactivates after 30 seconds. It
switches on again when you activate it via menu or
when you open the oven door.
For drying of sliced fruits like apples, plums, peaches
and vegetables such as tomatoes, zucchini or mush-
rooms.
To defrost frozen food.
To keep food warm.
Steam re-heating for previously cooked food directly
on a plate.
To preheat your plate for serving.
For controlled rising of yeast dough before baking.
This function can be used for preparing yogurt.The
lamp is switched off during this function to keep the
temperature low.
To preserve vegetables e.g. mixed pickles in glasses
and liquid.
ENGLISH
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