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1) This function is used to define the energy efficiency class acc. EN 60350-1.
7.7 Submenu for: Specials
EURO Appliances - euappliances.info
True Fan Cooking
Full Steam
Humidity Low
Humidity Medium
Humidity High
SousVide Cooking
Bread Baking
Slow Cooking
Bottom Heat
1)
Moist Fan Baking
The lamp may automatically
deactivate at a temperature
below 60 °C during some
oven functions.
Drying
Hot air for multiple dishes and for baking on up to
three oven levels at the same time. Set the oven tem-
peratures 20-40 °C lower than when using Top/Bottom
Heat.
100% steam for preparing vegetables, fish, potatoes,
rice, pasta or special side-dishes.
Low level of humidity by combining steam and hot air.
It is suitable for cooking meat, poultry, oven dishes
and casserols.
Medium level of humidity. It is combining steam and
hot air and is suitable for cooking stewed and braised
meat as well as bread and sweet yeast doughs.
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
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.
It reduces the expected energy savings.
For drying of sliced fruits like apples, plums, peaches
and vegetables such as tomatoes, zucchini or mush-
rooms.
ENGLISH
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