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en Accessories
Symbol Type of heating
Centre-area grill
Pizza setting
Intensive heat
Slow cooking
Drying out food
Bottom heating
Keeping warm
Plate warming
Types of steam heating
The types of steam heating can be found in the
Symbol Type of heating
Defrost
Reheating
Steam Plus
Sous-vide
Proving dough
5.2 Temperature
With most types of heating, you can set the current
temperature in the cooking compartment to approx.
30 °C in the display during heating and read the set
temperature one above the other.
When you are preheating the appliance, the optimal
time to place the food in the cooking compartment is
as soon as the displayed temperature in the cooking
compartment and the set temperature are the same.
6 Accessories
Use original accessories. These have been made espe-
cially for your appliance.
Note: Accessories may become deformed if they get
hot. Deformation has no effect on function. As the ac-
cessory cools down, it will regain its original shape.
10
Temperature
What it's used for and how it works
range
Grill settings:
Grill small quantities such as steak and sausages, or make toast.
1 = low
Gratinate small quantities of food.
2 = medium
The central area below the grill element becomes hot.
3 = high
30 - 250 °C
Cook pizza or food that requires a lot of heat from below.
The bottom heating element and the ring-shaped heating ele-
ment in the back wall heat the cooking compartment.
30 - 250 °C
Prepare dishes with a crispy base.
The heat is emitted from above and more intensively from below.
70 - 120 °C
Slowly and gently cook seared, tender pieces of meat in un-
covered cookware.
The heat is emitted evenly from above and below at a low tem-
perature.
30 - 130 °C
Dry herbs, fruit or vegetables.
30 - 250 °C
Final baking or cooking food in a bain marie.
The heat is emitted from below.
50 - 100 °C
Keep cooked food warm.
30 - 90 °C
Preheat cookware.
menu under "Steam".
Temperature
What it's used for and how it works
range
30 - 60 °C
Gently defrost frozen food.
80 - 180 °C
Gently reheat plated meals and baked items.
The steam ensures that the food does not dry out.
30 - 120 °C
Gently steam vegetables, meat, fish and cereal. Juice fruit.
Blanch food.
In order to reduce the cooking time, more robust food can be
steamed at above 100 °C.
50 - 95 °C
Cook meat, fish, vegetables and desserts in a vacuum, at low
temperatures and with 100% steam.
30 - 50 °C
Leave the yeast dough to prove.
The dough rises considerably more quickly than at room temper-
ature. The surface of the dough does not dry out.
Note: Due to thermal inertia, the temperature that is
displayed may differ slightly from the actual temperat-
ure inside the cooking compartment.
Residual heat indicator
When the appliance is switched off, a red line around
the control ring indicates the residual heat in the cook-
ing compartment. The further the temperature drops,
the darker the ring. The ring goes out completely at ap-
prox. 60 °C.
The accessories supplied may differ depending on the
appliance model.
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