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Operating modes en
9
Symbol Type of heating Temperature
range
What it's used for and how it works
Gentle hot air 125 - 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.
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.
Air Fry 30 - 250 °C Cook until crispy, on one level with little fat. Especially suitable
for food that is usually fried in oil, e.g. chips.
The fan circulates heat from the grill element around the food at
high speed. The exhaust air is extracted more intensively from of
the cooking compartment.
Gentle top/bottom
heating
150-250°C Gently cook selected dishes.
Heat is emitted from above and below.
This type of heating is used to measure the energy consumption
in the conventional mode.
Circulated air grilling 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.
Full-surface grill Grill settings:
1 = low
2 = medium
3 = high
Grill flat items such as steak and sausages, or make toast. Grat-
inate food.
The entire area below the grill element becomes hot.
Centre-area grill Grill settings:
1 = low
2 = medium
3 = high
Grill small quantities such as steak and sausages, or make toast.
Gratinate small quantities of food.
The central area below the grill element becomes hot.
Pizza setting 30 - 250°C Cook pizza or food that requires 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.
Slow cooking 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.
Bottom heating 30 - 250°C Final baking or cooking food in a bain marie.
The heat is emitted from below.
Keeping warm 50 - 100°C Keep cooked food warm.
Plate warming 30 - 90°C Preheat cookware.
Types of steam heating
The types of steam heating can be found in the
menu under "Steam".
Symbol Type of heating Temperature
range
What it's used for and how it works
Defrost 30 - 60°C Gently defrost frozen food.
Reheating 80 - 180°C Gently reheat plated meals and baked items.
The steam ensures that the food does not dry out.
Steam Plus 30 - 120°C Gently steam vegetables, meat, fish and cereal. Juice fruit.
Blanch food.
In order to reduce the cooking time, more robust food can be
steamed at above 100°C.
Proving dough 30 - 50°C Leave the yeast dough to prove.
The dough rises considerably more quickly than at room temper-
ature. The surface of the dough does not dry out.
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