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Getting to know your appliance en
9
Main menu
Touch the 0 touch button to access the main menu.
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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.
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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
"
Basic settings
Individually adjusting the appliance
settings~ "Basic settings" on page 16
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EasyClean
Cleaning light soiling from the cooking compartment
~ "Cleaning function" on page 19
˜
Self-cleaning
Cleaning the cooking compartment pyrolytically
~ "Cleaning function" on page 19
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.
‘
Top/bottom heating eco 50-275 °C For gently cooking selected types of food.
Heat is emitted from above and below.
This heating function is most effective between 150 and 250 °C.
This heating function is used to measure the energy consumption in the conven-
tional mode.
ž
CircoTherm eco 40-200 °C For gently cooking selected types of food on one level without preheating.
The fan distributes the heat from the ring-shaped heating element in the back
panel around the cooking compartment.
This heating function is most effective between 125 and 200 °C.
This heating function is used to measure both the energy consumption in air recir-
culation mode and the energy efficiency class.
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