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12
Program selection positions
Position Function/type of heating Temperature Use
0 Off position
ž
Light
2
\
Hot air + 100% humidity
85 - 450° F (30 - 230°C)
Default temperature 212° F
(100 °C)
Steaming at 160 - 212°F (70°C - 100°C): For vegeta-
bles, fish and side dishes.
The food is completely surrounded by steam
Combination mode at 250 - 450° F (120 - 230°C):
For puff pastry, bread and rolls.
Hot air and steam are combined.
3
^
Hot air + 80% humidity
85 - 450° F (30 - 230°C)
Default temperature 340° F
(170 °C)
Combination mode: For puff pastry, meat and poul-
try.
Hot air and steam are combined.
4
_
Hot air + 60% humidity
85 - 450° F (30 - 230°C)
Default temperature 340° F
(170 °C)
Combination mode: For yeast-risen dough and
bread.
Hot air and steam are combined.
Letting dough rise: For yeast dough and sourdough.
Dough will rise considerably more quickly than at
room temperature. Hot air and steam are combined
so that the surface of the dough does not dry out.
The optimal temperature setting for yeast dough is
100°F (38°C).
5
`
Hot air + 30% humidity
85 - 450° F (30 - 230°C)
Default temperature 340° F
(170 °C)
Cooking without added liquid: For pastries
With this setting, no steam is generated and the ven-
tilation flap is closed. Any steam escaping from the
food therefore remains in the cooking compartment
and prevents the food from drying out.
6
a
Hot air and 0% humidity*
85 - 450° F (30 - 230°C)
Default temperature 340° F
(170 °C)
Hot air: For cakes, biscuits and bakes.
The fan in the back panel of the oven distributes the
heat evenly throughout the cooking compartment.
7
›
Low-temperature cooking
85 - 200° F (30 - 90°C)
Default temperature 160° F
(70°C)
Low-temperature cooking for meat.
Gentle slow cooking for a particularly tender result.
8
§
Sous-vide cooking
125 - 200° F (50 - 95°C)
Default temperature 140° F
(60°C)
Cooking "under a vacuum" at low temperatures
between 125 - 200° F (50 - 95°C) and in 100%
steam: suitable for meat, fish, vegetables and des-
sert.
A vacuum-packing machine is used to heat-seal the
food in a special air-tight, heat-resistant cooking bag.
The protective envelope retains the nutrients and fla-
vors.
9
Z
Full surface grill + circulated
air
85 - 450° F (30 - 230°C)
Default temperature 445° F
(230 °C)
For vegetable skewers and prawn skewers.
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