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DAILY USE
Steam for Baking and Roasting
155 - 230 °C
Step 5
Press the cover of the water drawer to open and remove it.
Step 6
Fill the water drawer with cold water to the maximum level (around 950 ml). The water
supply is sufficient for approximately 50 minutes. Use the scale on the water drawer.
Step 7
Wipe the outside of the water drawer with a soft cloth, if needed. Push the water draw‐
er to its initial position.
Step 8
Press:
Steam appears after approximately 2 min. When the oven reaches the set tempera‐
ture, the signal sounds.
Step 9
When the water drawer runs out of water, the signal sounds. Refill the water drawer.
At the end of cooking, the cooling fan runs quicker to remove steam.
The signal sounds at the end of the cooking time.
Step 10
Turn off the oven.
Step 11
Empty the water drawer after cooking ends.
Step 12
Residual water can condensate in the cavity. After cooking, carefully open the door.
When the oven is cold, dry the cavity with a soft cloth.
Take a shortcut!
6.5 How to set: SousVide Cooking
Step 1
Turn on the oven.
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WARNING!
Use only cold tap water. Do not use filtered (demineralised) or distil‐
led water. Do not use other liquids. Do not pour flammable or alco‐
holic liquids into the water drawer.
.
For roasted and baked dishes meat, fish, poultry, fil‐
led puff pastry, tarts, muffins, gratin, vegetables and
bakery dishes.
If you set the timer and put the food on the first level,
bottom heat function turns on automatically in the last
minutes of the cooking process to give dish a crispy
bottom.
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