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Getting to know your appliance en
11
Main menu
Touch the 0 touch button to access the main menu.
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Types of heating menu
Your appliance comes with various types of heating.
After switching on the appliance, you are taken directly
to the menu for the types of heating.
Menu Use
¢
Types of heating
Select the desired heating type and temperature for
your food ~ "Switching the appliance on and off"
on page 15
•
Microwave
You can use the microwave to cook, heat up or
defrost your dishes more quickly.~ "Microwave"
on page 19
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Microwave combination
You can also use this to switch on a type of heating on
the microwave.~ "Microwave" on page 19
£
Baking and roasting assistant
Recommended settings for baking and roasting
~ "Baking and roasting assistant" on page 33
±
Microwave programmes
You can use these to prepare food using the
microwave.~ "Programmes" on page 34
4
MyProfile
Individually adjusting the appliance settings
~ "Basic settings" on page 18
E
Home Connect Assistant
Connecting your appliance to your mobile device
~ "Basic settings" on page 18
ª
Dry
Use after every operation with EasyClean or the micro-
wave
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EasyClean
Cleaning light soiling from the cooking compartment
~ "Cleaning function" on page 25
˜
Pyrolytic self-cleaning
Clean the cooking compartment. ~ "Cleaning
function" on page 25
Type of heating Temperature Use
‚
Hot air 30 - 275 °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.
ƒ
Top/bottom heating 50–275 °C For traditional baking and roasting on one level. Especially suitable for cakes with
moist toppings.
Heat is emitted evenly from above and below.
‡
Circo-roasting 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.
„
Pizza setting 50–275 °C For cooking pizza and dishes that require a lot of heat from underneath.
The bottom heating element and the ring-shaped heating element in the back wall
heat the cooking compartment.
ˆ
Grill, large area 50–290 °C For grilling flat items, such as steaks or sausages, for making toast, and for brown-
ing food.
The entire area underneath the grill element becomes hot.
‰
Grill, small area 50–290 °C For grilling small amounts of steak or sausages, for making toast, and for brown-
ing food.
The central area under the grill element becomes hot.
†
Bottom heating 50–250 °C For cooking in a bain marie and for baking food for extra time.
Heat is emitted from below.
Š
Slow cooking 70–120 °C For gentle and slow cooking of seared, tender pieces of meat in ovenware without
a lid.
Heat is emitted evenly from above and below at low temperatures.
Œ
Dough proving 35–55 °C For proofing yeast dough and sourdough and for culturing yogurt.
Dough proves more quickly than at room temperature. The surface of the dough
does not dry out.
¯
Plate warming 30-70 °C For preheating ovenware.
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