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Symbol Type of heating
Gentle hot air
Air Fry
Gentle top/bottom
heating
Circulated air grilling
Full-surface grill
Centre-area grill
Pizza setting
Slow cooking
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
Proving dough
Temperature
What it's used for and how it works
range
125 - 250 °C
Cook selected dishes gently on one level without preheating.
The fan distributes the heat from the ring-shaped heating element
in the back wall evenly around the cooking compartment. The
food is cooked in phases using residual heat.
Always keep the appliance door closed when cooking.
This type of heating is used to determine the energy consump-
tion in air recirculation mode and the energy efficiency class.
30 - 250 °C
Cook until crispy, on one level with little fat. Especially suitable
for food that is usually fried in oil, e.g. chips.
The fan circulates heat from the grill element around the food at
high speed. The exhaust air is extracted more intensively from of
the cooking compartment.
150 - 250 °C
Gently cook selected dishes.
Heat is emitted from above and below.
This type of heating is used to measure the energy consumption
in the conventional mode.
30 - 250 °C
Roast poultry, whole fish or 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:
Grill flat items such as steak and sausages, or make toast. Grat-
1 = low
inate food.
2 = medium
The entire area below the grill element becomes hot.
3 = high
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.
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.
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.
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.
Operating modes en
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