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Top/bottom heating *
%
Hot air eco
.
Top/bottom heating eco
#
Hot air grilling *
7
Grill, large area
(
Grill, small area
*
Pizza setting
$
Slow cooking
.
Bottom heating
$
Defrosting
B
Keeping warm *
O
Preheating ovenware
P
Reheating
U
Dough proving
T
Drying
Z
* Steam assistance possible with this type of heating (water reservoir MUST be full before appliance is operated)
--------
Default values
For each heating type, the appliance specifies a default
temperature or level. You can accept this value or
change it in the appropriate area.
30-300 °C
For traditional baking and roasting on one level. Especially suitable for cakes with
moist toppings.
Heat is emitted evenly from the top and bottom.
30-275 °C
For gently cooking selected types of food on one level without preheating.
The fan distributes the heat from the ring-shaped heating element in the back
panel around the cooking compartment.
This heating function is most effective between 125 and 275 °C.
This heating function is used to measure both the energy consumption in air recir-
culation mode and the energy efficiency class.
30-300 °C
For gently cooking selected types of food.
Heat is emitted from above and below.
This heating function is most effective between 150 and 250 °C.
This heating function is used to measure the energy consumption in the conven-
tional mode.
30-300 °C
For roasting poultry, whole fish and larger pieces of meat.
The grill element and the fan switch on and off alternately. The fan circulates the
hot air around the food.
Grill settings:
For grilling flat items for grilling, such as steaks and sausages, for making toast,
and for cooking au gratin.
1 = low
The whole area below the grill element becomes hot.
2 = medium
3 = high
Grill settings:
For grilling small amounts of steaks or sausages, for making toast, and for cook-
ing au gratin.
1 = low
The centre area under the grill heating element becomes hot.
2 = medium
3 = high
30-275 °C
For preparing pizza and dishes which require a lot of heat from underneath.
The bottom heating element and the ring heating element in the back panel heat
up.
70-120 °C
For gentle and slow cooking of seared, tender pieces of meat in ovenware without
a lid.
The heat is emitted evenly from the top and bottom at low temperatures.
30-250 °C
For cooking in a bain marie and for the final baking stage.
The heat is emitted from below.
30-60 °C
For gently defrosting frozen food.
60-100 °C
For keeping cooked food warm.
30-70 °C
For preheating ovenware.
80-180 °C
For plated meals and baked items
Cooked food is gently reheated. The steam ensures that the food does not dry out.
30-50 °C
For yeast dough and sourdough
Dough will rise considerably more quickly than at room temperature. The surface
of the dough does not dry out.
150 °C
Each time you use the appliance with steam, dry the cooking compartment after-
wards so that no moisture remains.
Getting to know your appliance
Further information
In most cases, the appliance provides notes and further
information on the action just carried out.
Touch the ° field. The note is shown in the display for a
few seconds. Use the rotary selector to scroll to the end
of longer notes.
Some notes are displayed automatically, for example as
confirmation, or to provide an instruction or warning.
en
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