User manual
Table Of Contents
- CONTENTS
- 1. SAFETY INFORMATION
- 2. SAFETY INSTRUCTIONS
- 3. PRODUCT DESCRIPTION
- 4. CONTROL PANEL
- 5. BEFORE FIRST USE
- 6. DAILY USE
- 6.1 Navigating the menus
- 6.2 The menus in overview
- 6.3 Submenu for: SousVide Cooking
- 6.4 Submenu for: Cleaning
- 6.5 Heating Functions
- 6.6 Specials
- 6.7 Submenu for: VarioGuide
- 6.8 Submenu for: SousVide VarioGuide
- 6.9 Activating a heating function
- 6.10 Water drawer
- 6.11 Steam cooking
- 6.12 SousVide Cooking
- 6.13 Heat-up indicator
- 6.14 Fast Heat Up Indicator
- 6.15 Residual heat
- 7. CLOCK FUNCTIONS
- 8. AUTOMATIC PROGRAMMES
- 9. USING THE ACCESSORIES
- 10. ADDITIONAL FUNCTIONS
- 11. HINTS AND TIPS
- 11.1 Inner side of the door
- 11.2 Advice for special heating functions of the oven
- 11.3 SousVide Cooking
- 11.4 SousVide Cooking: Meat
- 11.5 SousVide Cooking: Fish and seafood
- 11.6 SousVide Cooking: Vegetables
- 11.7 SousVide Cooking: Fruits and sweets
- 11.8 Full Steam
- 11.9 Turbo Grilling and Full Steam in succession
- 11.10 Humidity Cooking - Humidity High
- 11.11 Humidity Cooking - Humidity Medium
- 11.12 Humidity Cooking - Humidity Low
- 11.13 Steam Regenerating
- 11.14 Yogurt Function
- 11.15 Baking
- 11.16 Tips on baking
- 11.17 Baking on one level:
- 11.18 Bakes and gratins
- 11.19 Moist Fan Baking
- 11.20 Multilevel Baking
- 11.21 Slow Cooking
- 11.22 Pizza Setting
- 11.23 Roasting
- 11.24 Roasting tables
- 11.25 Grilling
- 11.26 Frozen foods
- 11.27 Preserving
- 11.28 Drying
- 11.29 Bread Baking
- 11.30 Core temperature sensor table
- 11.31 Information for test institutes
- 12. CARE AND CLEANING
- 12.1 Notes on cleaning
- 12.2 Recommended cleaning products
- 12.3 Removing the shelf supports
- 12.4 Steam Cleaning
- 12.5 Cleaning Reminder
- 12.6 Cleaning the water drawer
- 12.7 Steam generation system - Descaling
- 12.8 Descaling reminder
- 12.9 Steam generation system - Rinsing
- 12.10 Removing and installing the door
- 12.11 Replacing the lamp
- 13. TROUBLESHOOTING
- 14. ENERGY EFFICIENCY
Food Temperature (°C) Time (min) Shelf position
Lasagne 170 - 180 45 - 55 2
Ready-to-bake
rolls
200 15 - 20 2
Ready-to-bake
baguettes, 40 -
50 g
200 15 - 20 2
Ready-to-bake
baguettes, 40 -
50 g, frozen
200 25 - 35 2
11.13 Steam Regenerating
Food Temperature (°C) Time (min) Shelf position
One-plate dishes 110 10 - 15 2
Pasta 110 10 - 15 2
Rice 110 10 - 15 2
Dumplings 110 15 - 25 2
11.14 Yogurt Function
Use this function to prepare yogurt.
Ingredients:
• 1 l milk
• 250 g natural yogurt
Method:
Mix the yogurt with the milk and fill it in
yogurt jars.
In case raw milk is used, heat up the milk
to the boiling point and let it cool down
to 40 °C. Mix the yogurt afterwards with
the milk and fill it in yogurt jars.
Food Temperature (°C) Time (h) Shelf position
Yogurt creamy 42 5 - 6 2
Yogurt semisolid 42 7 - 8 2
11.15 Baking
• Your oven can bake or roast
differently to the appliance you had
before. Adapt your usual settings
(temperature, cooking times) and
shelf positions to the values in the
tables.
• The manufacturer recommends that
you use the lower temperature the
first time.
• If you cannot find the settings for a
special recipe, look for the one that is
almost the same.
• You can extend baking times by 10 –
15 minutes if you bake cakes on more
than one shelf position.
• Cakes and pastries at different
heights do not always brown equally
at first. If this occurs, do not change
the temperature setting. The
differences equalize during the
baking procedure.
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