Instructions for Use
Getting to know your appliance en
9
Main menu
Touch the 0 touch button to access the main menu.
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Types of heating menu
Your appliance comes with various types of heating.
After switching on the appliance, you are taken directly
to the menu for the types of heating.
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Menu Use
¢
Types of heating
Select the desired heating type and temperature for
your food ~ "Switching the appliance on and off"
on page 12
"
Basic settings
Individually adjusting the appliance
settings~ "Basic settings" on page 16
®
Floor cleaning aid
Cleaning the cooking compartment floor
~ "Cleaning function" on page 18
™
EcoClean
Cleaning the cooking compartment ~ "Cleaning
function" on page 18
Type of heating Temperature Use
‚
CircoTherm 40–200 °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.
ƒ
Top/bottom heating 50–275 °C For traditional baking and roasting on one level. Especially suitable for cakes with
moist toppings.
Heat is emitted evenly from above and below.
‡
Circo-roasting 50–250 °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.
„
Pizza setting 50–275 °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 wall
heat the cooking compartment.
…
Bread baking setting 180–240 °C For baking bread, bread rolls and baked goods that require high temperatures.
ˆ
Grill, large area 50–290 °C For grilling flat items, such as steaks or sausages, for making toast, and for brown-
ing food.
The entire area underneath the grill element becomes hot.
‰
Grill, small area 50–290 °C For grilling small amounts of steak or sausages, for making toast, and for brown-
ing food.
The central area under the grill element becomes hot.
†
Bottom heating 50–250 °C For cooking in a bain marie and for baking food for extra time.
Heat is emitted from below.
Š
Slow cooking 70–120 °C For gentle and slow cooking of seared, tender pieces of meat in ovenware without
a lid.
Heat is emitted evenly from above and below at low temperatures.
Œ
Dough proving 35–55 °C For proofing yeast dough and sourdough and for culturing yogurt.
Dough proves more quickly than at room temperature. The surface of the dough
does not dry out.
‘
Top/bottom heating eco 50–275 °C For gently cooking selected types of food.
Heat is emitted from above and below.
This heating function is most effective between 150 and 250 °C.
This type of heating is used to measure the energy consumption in the conven-
tional mode.
ž
CircoTherm eco 40–200 °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 most effective between 125 and 200 °C.
This type of heating is used to measure both the energy consumption in air recir-
culation mode and the energy-efficiency class.