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Control element
Function buttons
Start button
Stop button
Operating modes
Mode of operation
Hot air
Steam
Hot air + Steam
Reheat
Prove
Defrost
Slow cook
Preheating
Keep warm
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Use
0
Select timesetting options (see Section: Timesetting options).
@
Switches childproof lock on and off
(see Section: Childproof lock)
±
Appliance switched on: Checks current information
Appliance switched off: Selects basic settings
(see Section: Basic settings)
start
Start operation
stop
Press briefly: Stops (pauses) operation
Long press: Ends operation
The button " is used to select the possible operating
modes of your appliance.
Application
30 230 °C
for moist cakes, sponge, pot roasts.
A fan in the back wall of the oven distributes the heat evenly
inside the cooking compartment.
35 100 °C
for vegetables, fish, side dishes, for juicing fruit and for
blanching.
120 230 °C for meat, bakes and baked goods.
Hot air and steam are then combined.
100 180 °C for plated meals and baked goods.
Cooked food is gently reheated. The steam ensures that the food
does not dry out.
35 50 °C
for yeast dough and sour dough.
Dough will prove considerably more quickly than at room
temperature. Steam and hot air are combined, so that the dough
surface does not dry out.
35 60 °C
for vegetables, meat, fish and fruit.
Steam and hot air are combined. The moisture gently transfers
the heat to the food. The food does not dry out or lose shape.
60 120 °C
for roast beef, leg of lamb.
Tender pieces of meat stay particularly juicy.
30 70 °C
for porcelain.
Food does not cool down so quickly in preheated ovenware.
Drinks also remain warm for longer.
60 100 °C
for keeping food warm for up to two hours.
9
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