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Getting to know your appliance en
9
Display
The cooking compartment temperature you set using
the temperature selector will be shown on the display.
In addition, you can read the settings for the time-setting
options. The value that can be set at the present time or
that is elapsing will be shown in large digits on the
display. To use the individual time-setting options, touch
the v button several times. If there is a red bar above
or below a symbol, this means that the value being
shown in large digits on the display refers to the
function that this symbol represents.
Types of heating and functions
Use the function selector to set the types of heating and
other functions.
To make sure you always use the right type of heating
to cook your food, we have explained the differences
and applications below.
Note: Not all heating functions and other functions are
available for both ovens. To find out which ones are
available, see the symbols on the controls.
--------
Type of heating Temperature Use
r
Main oven
‚
CircoTherm 30–200 °C For baking and cooking on one or more levels.
The fan distributes the heat from the ring-shaped heating element in the back wall
evenly around the cooking compartment.
¼
CircoTherm gentle 125-200 °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 used to measure both the energy consumption in air recircula-
tion mode and the energy efficiency class.
…
Bread-baking 180 - 240 °C For baking bread, bread rolls and baked items that require high temperatures.
„
Pizza setting 30 - 275 °C For cooking pizza and dishes that require a lot of heat from underneath.
The bottom heating element and the ring-shaped heating element in the back panel
heat the cooking compartment.
†
Bottom heating 30 - 250 °C For cooking in a bain marie and for baking food for extra time.
Heat is emitted from below.
ˆ
Grill, large area 30 - 275 °C For grilling flat items, such as steaks or sausages, for making toast, and for browning
food.
The whole area below the grill element becomes hot.
Grill, intensive from 275 °C: ‚Ÿ£
‡
Circo-roasting 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.
ƒ
Top/bottom heating 30 - 275 °C For traditional baking and roasting on one level. Especially suitable for cakes with
moist toppings.
Heat is emitted evenly from above and below. This type of heating is used to measure
the energy consumption in the conventional mode.
q
Top oven
ƒ
Top/bottom heating 30 - 275 °C For baking on one level.
Heat is emitted evenly from above and below. This type of heating is used to measure
the energy consumption in the conventional mode.
†
Bottom heating 30 - 250 °C For cooking in a bain marie and for baking food for extra time.
Heat is emitted from below.
‰
Grill, small area 30 - 275 °C For grilling small amounts of steak or sausages, for making toast, and for browning
food.
The central area under the grill element becomes hot.
Grill, intensive from 275 °C: ‚Ÿ£
ˆ
Grill, large area 30 - 275 °C For grilling flat items, such as steaks or sausages, for making toast, and for browning
food.
The whole area below the grill element becomes hot.
Grill, intensive from 275 °C: ‚Ÿ£
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