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 Turbo Grilling (first step: cook
meat)
Full Steam (second step: add vege-
tables)
Temper-
ature
(°C)
Time
(min)
Shelf po-
sition
Temper-
ature
(°C)
Time
(min)
Shelf po-
sition
Roast
beef 1 kg
Brussels
sprouts,
polenta
180 60 - 70 meat: 1 96 40 - 50 meat: 1
vegeta-
bles: 3
Roast
pork 1 kg,
Potatoes,
vegeta-
bles,
gravy
180 60 - 70 meat: 1 96 30 - 40 meat: 1
vegeta-
bles: 3
Roast
veal 1 kg,
Rice, veg-
etables
180 50 - 60 meat: 1 96 30 - 40 meat: 1
vegeta-
bles: 3
Half Steam + Heat
Add about 300 ml of water.
Food Temperature (°C) Time (min) Shelf position
Custard / flan in indi-
vidual dishes
1)
90 35 - 40 2
Baked eggs
1)
90 30 - 40 2
Terrine
1)
90 40 - 50 2
Thin fish fillet 85 15 - 25 2
Thick fish fillet 90 25 - 35 2
Small fish up to 350
g
90 25 - 35 2
Whole fish up to
1000 g
90 35 - 45 2
1)
Continue for a further half an hour with the door closed.
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