User manual
Table Of Contents
- CONTENTS
- SAFETY INFORMATION
- SAFETY INSTRUCTIONS
- PRODUCT DESCRIPTION
- CONTROL PANEL
- BEFORE FIRST USE
- DAILY USE
- CLOCK FUNCTIONS
- AUTOMATIC PROGRAMMES
- USING THE ACCESSORIES
- ADDITIONAL FUNCTIONS
- HINTS AND TIPS
- Advice for special heating functions of the oven
- Cooking with steam
- Steam water table
- Full Steam / ECO Steam
- Turbo Grilling and Full Steam in succession
- Half Steam + Heat
- Quarter Steam + Heat
- Baking
- Tips on baking
- Baking on one level:
- Bakes and gratins
- Moist Fan Baking
- Multilevel Baking
- Pizza Setting
- Roasting
- Roasting tables
- Grilling
- Frozen Foods
- Slow Cooking
- Defrost
- Preserving
- Drying
- Bread Baking
- Core temperature sensor table
- CARE AND CLEANING
- TROUBLESHOOTING
- TECHNICAL DATA
- ENERGY EFFICIENCY
Food Temperature (°C) Time (min) Shelf position Water
in the
water
drawer
(ml)
Celery, cubed 96 25 - 35 2 500
Asparagus,
green
96 25 - 35 2 500
Asparagus,
white
96 35 - 45 2 600
Spinach 96 15 2 350
Peeling toma-
toes
96 15 2 350
White haricot
beans
96 30 - 40 2 500
Savoy cab-
bage
96 20 - 25 2 400
Courgette, sli-
ces
96 15 - 20 2 350
Side dishes / accompaniments
Food Temperature (°C) Time (min) Shelf position Water in the
water draw-
er (ml)
Yeast dump-
lings
96 30 - 40 2 600
Potato
dumplings
96 35 - 45 2 600
Unpeeled
potatoes,
medium
96 45 - 55 2 750
Rice (water /
rice ratio
1.5:1)
96 35 - 40 2 600
Boiled pota-
toes, quar-
tered
96 35 - 40 2 600
Bread dump-
ling
96 35 - 45 2 600
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