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en Getting to know your appliance
10
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Default values
For each type of heating, the appliance specifies a
default temperature or level. You can accept this value
or change it in the appropriate area.
Steam
To enable you to find the correct steam type of heating
for your dish, we have explained the differences and
scopes of application here.
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4
Hot air grilling * 30-250 °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.
(
Grill, large area Grill settings:
1 = low
2 = medium
3 = high
For grilling flat items such as steaks, sausages or bread, and for browning food.
The whole area of the grill heating element becomes hot.
*
Grill, small area Grill settings:
1 = low
2 = medium
3 = high
For grilling small quantities of food such as steaks, sausages or bread, and for brown-
ing food.
The centre part under the grill heating element becomes hot.
;
Pizza setting 30-250 °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.
&
Intensive heat 30-250 °C For dishes with a crispy base.
The heat is emitted from above and more intensively from below.
.
Slow 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.
$
Bottom heating 30-250 °C For cooking in a bain marie and for the final baking stage.
The heat is emitted from below.
'
Drying 30-150 °C For drying herbs fruit and vegetables.
R
Keeping warm * 60-100 °C For keeping cooked food warm.
,
CoolStart function 30-250 °C For the quick preparation of frozen products on level 3. The temperature depends on
the manufacturer's instructions. Use the highest temperature specified on the packag-
ing. The duration is as specified, or shorter. Preheating is not productive.
ˆ
Preheating ovenware 30-70 °C For preheating ovenware.
* Possible to use steam for this type of heating (operation only possible when the water tank is full)
Type of heating Temperature Use
P
Steaming 30-100 °C For vegetables, fish, side dishes, for juicing fruit and for blanching
W
Reheating 80-180 °C For gently heating food up and for crisping up pastries.
The steam ensures that the food does not dry out.
R
Dough proving 30-50 °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.
?
Defrosting 30-60 °C For vegetables, meat, fish and fruit
The moisture gently transfers the heat to the food. The food does not dry out or
lose its shape
3
Sous-vide 50-95 °C Cooking under a vacuum at low temperatures between 50 and 95 °C and 100%
steam: Suitable for meat, fish, vegetables and desserts.
A vacuum-sealing machine is used to heat-seal the food in a special air-tight, heat-
resistant cooking bag. The protective envelope retains the nutrients and flavours.
Accessories en
11
Further information
In most cases, the appliance provides notes and further
information on the action just carried out. To do this,
press the l button. The note is shown for a few
seconds.
Some notes are displayed automatically, for example as
confirmation, or to provide an instruction or warning.
Cooking compartment functions
Some functions make your appliance easier to use.
This, for example, enables the cooking compartment to
be well lit and a cooling fan to prevent the appliance
from overheating.
Opening the appliance door
If you open the appliance door during an operation, the
operation is paused. Operation continues to run when
you close the door.
Interior lighting
When you open the appliance door, the interior lighting
switches on. If the door remains open for longer than
15 minutes, the lighting switches off again.
For most operating modes, the interior lighting switches
on as soon as the operation is started. When the
operation has finished, the lighting switches off.
Note: You can set the interior lighting not to come on
during the operation in the basic settings.
Cooling fan
The cooling fan switches on and off as required. The
hot air escapes above the door.
Caution!
Do not cover the ventilation slots. Otherwise the oven
will overheat.
So that the cooking compartment cools down more
quickly after operation, the cooling fan continues to run
for a certain period afterwards.
Note: You can change how long the cooling fan
continues to run for in the basic settings. ~ "Basic
settings" on page 22
Water tank
The appliance is fitted with a water tank. The water tank
is behind the panel. For operations with steam, fill the
water tank with water. ~ "Steam" on page 16
_Accessories
Acc es sor i es
Your appliance is accompanied by a range of
accessories. Here, you can find an overview of the
accessories included and information on how to use
them correctly.
Accessories included
Your appliance is equipped with the following
accessories:
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Only use genuine accessories. They are specially
adapted for your appliance.
You can buy accessories from the after-sales service,
from specialist retailers or online.
Note: The accessories may become deformed when
they become hot. This does not affect their function.
Once they cool down again, they regain their original
shape.
( Tank cover
0 Filling opening
8 Handle for removing and inserting the water tank
Wire rack
For ovenware, cake tins and ovenproof
dishes.
For roasts, grilled items and frozen
meals.
Universal pan
For moist cakes, other baked items, fro-
zen meals and large roasts.
It can be used to catch dripping fat when
you are grilling directly on the wire rack.
During operation with steam, it can also
be used to catch drops of water.
Steam container, perforated, size S
For steaming vegetables, juicing berries
and defrosting.
Steam container, unperforated, size
S
For cooking rice, pulses and cereals.
Steam container, perforated, size XL
For steaming large quantities.
Meat thermometer
Enables precision roasting to your exact
requirements.
Its use is described in the relevant sec-
tion. ~ "Meat thermometer"
on page 25
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