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Getting to know your appliance
en
Top/bottom heating eco
+
Hot air grilling *
4
Grill, large area
(
Grill, small area
*
Pizza setting
;
Intensive heat
&
Slow cooking
.
Bottom heating
$
Drying
'
Keeping warm *
R
CoolStart function
,
Preheating ovenware
ˆ
* Possible to use steam for this type of heating (operation only possible when the water tank is full)
--------
Default values
For each type of heating, the appliance specifies a
default temperature or level. You can accept this value
or change it in the appropriate area.
Steam
To enable you to find the correct steam type of heating
for your dish, we have explained the differences and
scopes of application here.
Type of heating
Steaming
P
Reheating
W
Dough proving
R
10
30-250 °C
For gently cooking selected types of food.
Heat is emitted from above and below.
This heating function is most effective between 150 and 250 °C.
This heating function is used to measure the energy consumption in the conventional
mode.
30-250 °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.
Grill settings:
For grilling flat items such as steaks, sausages or bread, and for browning food.
1 = low
The whole area of the grill heating element becomes hot.
2 = medium
3 = high
Grill settings:
For grilling small quantities of food such as steaks, sausages or bread, and for brown-
1 = low
ing food.
2 = medium
The centre part under the grill heating element becomes hot.
3 = high
30-250 °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.
30-250 °C
For dishes with a crispy base.
The heat is emitted from above and more intensively 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.
30-250 °C
For cooking in a bain marie and for the final baking stage.
The heat is emitted from below.
30-150 °C
For drying herbs fruit and vegetables.
60-100 °C
For keeping cooked food warm.
30-250 °C
For the quick preparation of frozen products on level 1. The temperature depends on
the manufacturer's instructions. Use the highest temperature specified on the packag-
ing. The cooking time is as specified, or shorter. Preheating is not productive.
30-70 °C
For preheating ovenware.
Temperature
Use
30-100 °C
For vegetables, fish, side dishes, for juicing fruit and for blanching
80-180 °C
For gently heating food up and for crisping up pastries.
The steam ensures that the food does not dry out.
30-50 °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.
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