Instructions for Use

en Getting to know your appliance
10
Note: You can also scroll through the settings values
quickly by pressing and holding a button. As soon as
you release the button, you stop scrolling through the
values quickly.
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.
For temperature settings above 275 °C, the appliance
reduces the temperature to approx. 275 °C after
approx. 40 minutes.
Menu Use
¢
Types of heating
Select the desired heating type and temperature for
your food ~ "Switching the appliance on and off"
on page 15
²
Steam programmes
Preparing dishes with steam ~ "Programmes"
on page 23
,
Descale
š
EasyClean
Cleaning light soiling from the cooking compartment
~ "Cleaning function" on page 26
˜
Self-cleaning
Cleaning the cooking compartment pyrolytically
~ "Cleaning function" on page 26
"
Basic settings
Individually adjusting the appliance
settings~ "Basic settings" on page 22
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 heating element in the back panel
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 the top and bottom.
‡
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 * 180 - 240 °C For baking bread, bread rolls and baked items 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 ** 2 levels For leaving yeast dough and sourdough to prove and for culturing yogurt.
Dough will prove more quickly than at room temperature. The surface of the
dough does not dry out.
«
Keep warm * 60 - 100 °C For keeping cooked food warm.