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
Vegetables
Food Temperature
(°C)
Time (h) Shelf position
1 position 2 positions
Beans 60 - 70 6 - 8 3 1 / 4
Peppers 60 - 70 5 - 6 3 1 / 4
Vegetables for
sour
60 - 70 5 - 6 3 1 / 4
Mushrooms 50 - 60 6 - 8 3 1 / 4
Herbs 40 - 50 2 - 3 3 1 / 4
Fruit
Food Temperature
(°C)
Time (h) Shelf position
1 position 2 positions
Plums 60 - 70 8 - 10 3 1 / 4
Apricots 60 - 70 8 - 10 3 1 / 4
Apple slices 60 - 70 6 - 8 3 1 / 4
Pears 60 - 70 6 - 9 3 1 / 4
Bread Baking
Add 200 ml of water to the water drawer.
Preheating is not recommended.
Food Temperature (°C) Time (min) Shelf position
White Bread 180 - 200 40 - 60 2
Baguette 200 - 220 35 - 45 2
Brioche 160 - 180 40 - 60 2
Ciabatta 200 - 220 35 - 45 2
Rye Bread 180 - 200 50 - 70 2
Dark Bread 180 - 200 50 - 70 2
All Grain bread 170 - 190 60 - 90 2
Core temperature sensor table
Beef
Food Food core temperature (°C)
Rib / Fillet steak: rare 45 - 50
Rib / Fillet steak: medium 60 - 65
40