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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 12
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
Defrost setting
"
Top/bottom heating eco
'
CircoTherm eco
ž
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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.
35 - 55 °C
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.
30 - 60 °C
For gently defrosting frozen food.
50 - 275 °C
For gentle cooking of selected dishes.
The heat is emitted from above and below.
40 - 200 °C
For gentle cooking of selected dishes on one level without preheating.
The fan distributes the heat from the ring heating element in the back panel
around the cooking compartment.
Getting to know your appliance en
Baking and roasting assistant
£
Recommended settings for baking and roasting
~ "Baking and roasting assistant" on page 16
MyProfile
4
Individually adjusting the appliance settings
~ "Basic settings" on page 15
EasyClean
š
Cleaning light soiling from the cooking compartment
~ "Cleaning function" on page 19
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9
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