Loading ...
Loading ...
Loading ...
Getting to know your appliance en
9
Main menu
Touch the 0 touch button to access the main menu.
--------
Menu for the types of heating
Your appliance has different 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
Selecting the required type of heating and tempera-
ture for your dish ~ "Switching the appliance on and
off" on page 13
£
Baking and roasting assistant
Recommended settings for baking and roasting
~ "Baking and roasting assistant" on page 18
4
MyProfile
Individually adjusting the appliance settings
~ "Basic settings" on page 17
š
EasyClean
Cleaning light soiling from the cooking compartment
~ "Cleaning function" on page 21
˜
Pyrolytic self-cleaning
Clean the cooking compartment. ~ "Cleaning
function" on page 21
Type of heating Temperature Use
‚
CircoTherm 40 - 200 °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 the top and bottom.
‡
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.
„
Circotherm intensive 50 - 275 °C For preparing pizza and dishes which require a lot of heat from underneath.
The bottom heating element and the ring heating element in the back panel heat
up.
…
Bread-baking 180 - 240 °C For baking bread, bread rolls and baked items that require high temperatures.
ˆ
Full-surface grill 50 - 290 °C For grilling flat items, such as steaks or sausages, for making toast, and for au gra-
tin dishes.
The whole area below the grill element becomes hot.
‰
Centre-area grill 50 - 290 °C For grilling small amounts of steaks or sausages, for making toast, and for au gra-
tin dishes.
The centre area under the grill heating element becomes hot.
†
Bottom heat 50 - 250 °C For cooking in a bain marie and for the final baking stage.
The heat is emitted from below.
Š
Low temperature cooking 70 - 120 °C For gentle and slow cooking of seared, tender pieces of meat in ovenware without
a lid.
The heat is emitted evenly from the top and bottom at low temperatures.
Œ
Dough proving 35 - 55 °C For leaving yeast dough and sourdough to prove and for culturing yogurt.
Dough will prove more quickly than at room temperature. The surface of the
dough does not dry out.
“
Defrost setting 30 - 60 °C For gently defrosting frozen food.
¯
Plate warming 30-70 °C For preheating ovenware.
«
Keep warm 60-100 °C For keeping cooked food warm.
Loading ...
Loading ...
Loading ...