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Crisp function
Select the Crisp function function for
items which are supposed to be crispy.
Moisture reduction in the oven leaves
chips, pizza, quiche etc. crispy. Even
the skin of poultry becomes crispy,
while the meat remains juicy. The Crisp
function function can be used with
every oven function and can be
switched on when needed.
User programmes
You can create and save up to 20 of
your own programmes and give them
individual names. You can combine up
to 10 cooking stages to achieve the
perfect result for your favourite recipe,
or make everyday cooking easier by
saving frequently used settings. In each
cooking stage you can select settings
such as function, temperature and
duration or core temperature.
Food probe
The food probe enables precise
temperature controlled roasting. Tips for
correctly using the food probe:
– Make sure that the metal tip is
inserted as deeply as possible into
the centre of the thickest part of the
meat.
– If the piece of meat is too small or
too thin, a raw potato can be put
over the exposed part of the food
probe.
– The tip of the food probe must not
touch any bone, tendons or layers of
fat.
– For poultry, the food probe should be
inserted into the thickest part of the
breast.
– During the cooking process an
estimated duration appears in the
display, which is adjusted until the
end of the process.
– If you are cooking several pieces of
meat together, the food probe should
be inserted into the largest piece of
meat.
General notes
15
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