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Symbol Type of heating
Top/bottom heating
Hot air eco
Top/bottom heating
eco
Circulated air grilling
Grill, large area
Grill, small area
Pizza setting
Intensive heat
Slow cooking
Bottom heating
Drying
Keeping food warm
Plate warming
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
Dough proving
Defrosting
Temperature
What it's used for and how it works
range
Possible additional options
30–250 °C
Traditionally bake or roast on one level. This type of heating is
ideal for cakes with moist toppings.
The heat is emitted evenly from above and below.
30–250 °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.
This type of heating is most effective between 125 and 250 °C.
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
Gently cook selected dishes.
Heat is emitted from above and below.
This heating function is most effective between 150 and 250 °C.
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, sausages or toast. Gratinate
1 = low
small quantities of food.
2 = medium
The central area below the grill element becomes hot.
3 = high
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.
30–250 °C
Prepare dishes with a crispy base.
The heat is emitted from above and more intensively from below.
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.
30–80 °C
Dry herbs, fruit or vegetables.
60–100 °C
Keep cooked food warm.
30–70 °C
Plate warming.
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
Prove dough or culture yoghurt.
The dough rises considerably more quickly than at room temper-
ature. The surface of the dough will 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.
Operating modes en
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