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Getting to know your appliance
en
Note: You can also scroll through the settings values
quickly by pressing and holding a button. As soon as
you release the button, you stop scrolling through the
values quickly.
Main menu
Touch the 0 touch button to access the main menu.
Menu
Use
Types of heating
¢
Selecting the required type of heating and tempera-
ture for your dish ~ "Switching the appliance on and
off" on page 15
Menu for the types of heating
Your appliance has different types of heating. After
switching on the appliance, you are taken directly to the
menu for the types of heating.
Type of heating
CircoTherm *
‚
Top/bottom heating *
ƒ
Circo-roasting *
‡
Circotherm intensive
„
Bread-baking *
...
Full-surface grill
ˆ
Centre-area grill
‰
Bottom heat
†
Low temperature cooking
Š
Dough proving **
Œ
Keep warm *
«
10
Temperature
Use
40 - 200 °C
For baking and cooking on one or more levels.
The fan distributes the heat from the ring heating element in the back panel
evenly around the cooking compartment.
50 - 275 °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.
50 - 250 °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.
50 - 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.
180 - 240 °C
For baking bread, bread rolls and baked items that require high temperatures.
50 - 290 °C
For grilling flat items, such as steaks or sausages, for making toast, and for au gra-
tin dishes.
The whole area below the grill element becomes hot.
50 - 290 °C
For grilling small amounts of steaks or sausages, for making toast, and for au gra-
tin dishes.
The centre area under the grill heating element becomes hot.
50 - 250 °C
For cooking in a bain marie and for the final baking stage.
The heat is emitted from below.
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.
2 levels
For leaving yeast dough and sourdough to prove and for culturing yogurt.
Dough will prove more quickly than at room temperature. The surface of the
dough does not dry out.
60 - 100 °C
For keeping cooked food warm.
Basic settings
"
Individually adjusting the appliance
settings~ "Basic settings" on page 22
Steam programmes
²
Preparing dishes with steam ~ "Programmes"
on page 23
EcoClean
™
Cleaning the cooking compartment ~ "Cleaning
function" on page 27
Floor cleaning aid
®
Cleaning the cooking compartment floor
~ "Cleaning function" on page 27
Descale
,
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