Table of Contents
Advertisement
en Accessories
Symbol Type of heating
Pizza setting
Slow cooking
Bottom heating
Keeping food warm
Plate warming
CoolStart function
5.2 Types of steam heating
This is where you can find an overview of the types of steam heating and their use.
Symbol Type of heating
Steam
Reheating
Proving dough
Defrosting
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.
Accessories
Wire rack
Universal pan
10
Temperature
What it's used for and how it works
range
Possible additional options
30–250 °C
Cook pizza or dishes that require 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.
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.
30–250 °C
Final baking or cooking food in a bain marie.
Heat is emitted from below.
60–100 °C
Keep cooked food warm.
30–70 °C
Plate warming.
30–250 °C
For quickly preparing frozen products at position 1. The temper-
ature depends on the manufacturer's instructions. Use the
highest temperature specified on the packaging.
The cooking time is as specified, or shorter.
Preheating is not useful.
Temperature
Use
30–100 °C
Cook vegetables, fish and side dishes. Juice fruit. Blanch food.
80–180 °C
Gently reheat plated meals and baked items.
The steam ensures that the food does not dry out.
30–50 °C
Allow yeast dough and sourdough to rise.
The dough rises considerably more quickly than at room temper-
ature. The surface of the dough does not dry out.
30–60 °C
Gently defrost vegetables, meat, fish and fruit.
Thanks to the moisture, the food does not dry out or use its
shape.
The accessories supplied may differ depending on the
appliance model.
Use
¡ Cake tins
¡ Ovenproof dishes
¡ Cookware
¡ Meat, e.g. roasting joints or steak
¡ Frozen meals
¡ Moist cakes
¡ Baked items
¡ Bread
¡ Large roasts
¡ Frozen meals
¡ Catch dripping liquids, e.g. fat when
grilling food on the wire rack or water
when cooking with steam.
Advertisement
Table of Contents
