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en Getting to know your appliance
10
The hob
:Warning – Risk of burns!
Hot air flows out from the ventilation opening on the
hob. Never touch the ventilation opening.
Please note that, in the case of appliances with a hob
cover, the burners in the oven must also only be
switched on if the hob cover is open.
Control knob for hotplates
The control knobs are used to set the heat setting of the
individual hotplates.
Residual heat indicator
The hob has a residual heat indicator for each hotplate.
It shows which hotplates are still hot. Even if the hob is
switched off, the display remains lit until the hotplate
has cooled down sufficiently.
You can save energy by using the residual heat to keep
a small dish warm, for example.
The oven
In order to operate the oven, you require two operating
knobs: The function selector and the temperature
selector.
Control knob for oven
Function selector
Use the function selector to set the type of heating.
Explanation
1 Hotplate 145 mm
2 Extended cooking zone 170 x 265 mm
3 Hotplate 180 mm
4 Ventilation opening
5 Dual-circuit hotplate 120 and 210 mm
6 Hotplate 145 mm
7 Residual heat indicator
Setting Meaning
Û Off position The hotplate is switched off.
1-9 Heat settings 1 = lowest setting
9 = highest setting
ð, ç Automatic zone con-
trol
Switches on the large dual-circuit hot-
plate or extended cooking zone.
Type of heating Use
< Hot air 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.
# Eco For energy-optimised cooking of
selected dishes.
Heat is emitted evenly from the
top and bottom.
N Top/bottom
heating and fan
For cakes with very moist
toppings.
Heat is emitted evenly from the
top and bottom. The fan
circulates the hot air around the
food.
% Top/bottom
heating
For traditional baking and
roasting on one level. Especially
suitable for cakes with moist
toppings.
Heat is emitted evenly from the
top and bottom.
6 Bottom heating
and fan
For the final baking stage (such
as for moist fruit flans), for
boiling down, for dishes in a bain
marie.
Heat is emitted from below. The
fan circulates the hot air around
the food.
7 Hot air grill For roasting poultry, whole fish
and larger pieces of meat.
The whole area below the grill
element becomes hot. The fan
circulates the hot air around the
food.
( Full-surface grill For grilling flat items, such as
steaks or sausages, for making
toast, and for au gratin dishes.
The whole area below the grill
element becomes hot.
G Grill/rotary spit Grill: For individual portions or
smaller quantities of steaks,
sausages, fish and toast.
Rotary spit: For roasts, rolled
joints and poultry
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