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en Functions
10
Function Name Use
Cleaning ¡ Eco Clean regenerates the self-cleaning surfaces in the cooking compart-
ment →"Eco Clean cleaning function", Page32
¡ Easy Clean
removes light dirt from the cooking compartment →"Easy
Clean cleaning aid", Page33
¡ Drying function
dries the cooking compartment →"Drying", Page35
¡ Descaling
keeps your appliance working properly →"Descaling", Page34
Basic settings Individually adjust the appliance settings
→"Basic settings", Page27
5.1 Heating functions
This is where you will find an overview of the types of heating. You will find recommendations for using the types of
heating.
Symbol Heating function Temperature Use
Circo Therm hot air 30-230°C Bake or roast on one or more levels.
The fan distributes the heat from the ring-shaped heating ele-
ment in the back wall evenly around the cooking compartment.
Top/bottom heat 30-250°C Traditionally bake or roast on one level. This type of heating is
especially good for cakes with moist toppings.
The heat is emitted evenly from above and below.
Circo Therm gentle 125-230°C For gently cooking selected types of food on one level without
preheating.
The fan distributes the heat from the ring-shaped heating ele-
ment in the back wall around the cooking compartment.
This type of heating is used to determine the energy consump-
tion in circulating-air mode and the energy efficiency class.
Top/bottom heat
gentle
150-250°C For gently cooking selected types of food without preheating.
Heat is emitted from above and below.
This type of heating is used to determine the energy consump-
tion in the conventional mode.
Circo-roasting 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.
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.
Bread baking setting 180-250°C For baking bread, bread rolls and baked goods that require
high temperatures.
Full-surface grill 50-275°C For grilling flat items such as steaks, sausages or bread, and
for cooking au gratin.
The entire area below the grill element becomes hot.
Centre-area grill 50-275°C For grilling small amounts of steaks, sausages or bread, and
for cooking au gratin.
The central area below the grill element becomes hot.
Bottom heat 30-250°C For cooking in a bain marie and for baking food for extra time.
The heat is emitted from below.
Slow cooking 70-120°C For gentle, slow cooking of seared, tender pieces of meat in
cookware without a lid.
The heat is emitted evenly from above and below at a low tem-
perature.
Plate warming 30-90C For heating cookware.
Keep warm 50-100°C For keeping cooked food warm.
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