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Operating modes
Using the operating mode selector, you can select the following
operating modes:
Operating mode
é
Steam cooking
8
CircoSteam®
3
Hot air
ä
Reheat
ê
Dough proving
A
Defrost setting
/
Low-temperature
cooking
P
Plate warming
ç
Keep warm
>
EasyClean®
Í
Descaling
Automatic calibration
The boiling temperature of water depends on the air pressure.
During calibration, the appliance is adapted to the pressure
conditions in the location where it is installed. This happens
automatically when you first use the appliance (see section:
First use). More steam develops than usual.
It is important that the appliance steams without interruption for
20 minutes at 100 °C. Do not open the appliance door during
this time.
If the appliance was not able to calibrate itself automatically (for
example, because the appliance door was opened), the
calibration process is carried out again during the next cooking
operation.
After moving house
So that the appliance automatically adjusts itself to its new
location, you must reset the appliance to the factory settings
(see section: Basic settings) and repeat the initial start-up
process (see section: First use).
After a power cut
The appliance saves the calibration settings even in the event
of a power cut or disconnection from the mains. Recalibration
is not necessary.
Use
35 - 100 °C
For vegetables, fish, side dishes, for juicing fruit and for blanching.
120 - 230 °C
for meat, bakes and baked goods.
Hot air and steam are combined.
30 - 230 °C
for moist cakes, sponge, pot roasts.
A fan in the back wall of the oven distributes the heat evenly inside the cooking
compartment.
100 - 180 °C
For plated meals and baked items.
Cooked food is gently reheated. The steam ensures that the food does not dry
out.
35 - 50 °C
For yeast dough and sourdough.
Dough will prove considerably more quickly than at room temperature. Hot air and
steam are combined so that the surface of the dough does not dry out
35 - 60 °C
For vegetables, meat, fish and fruit.
Hot air and steam are combined. The moisture gently transfers the heat to the
food. The food does not dry out or lose shape.
60 - 120 °C
for sirloin, leg of lamb.
Tender pieces of meat stay particularly juicy.
30 - 70 °C
for porcelain tableware.
Food does not cool down so quickly on preheated plates and dishes. Drinks also
remain warm for longer.
60 - 100 °C
for keeping food warm for up to two hours
Makes cleaning the cooking compartment easier
For descaling the water system and the evaporator dish
7
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