True Fan Cooking
Hot air for multiple dishes and for baking on up to
three oven levels at the same time. Set the oven tem-
peratures 20-40 °C lower than when using Top/Bottom
Heat.
Full Steam
100% steam for preparing vegetables, fish, potatoes,
rice, pasta or special side-dishes.
Humidity Low
Low level of humidity by combining steam and hot air.
It is suitable for cooking meat, poultry, oven dishes
and casserols.
Humidity Medium
Medium level of humidity. It is combining steam and
hot air and is suitable for cooking stewed and braised
meat as well as bread and sweet yeast doughs.
Humidity High
High level of humidity for cooking delicate dishes like
custards, flans, terrines and fish.
SousVide Cooking
Vacuum cooking with steam at a low temperature for
meat, fish, seafood, vegetables and fruit. The food
needs to be vacuum sealed in plastic pouches before
using this function.
Bread Baking
To bake bread with a steam shot in the beginning for a
crusty surface.
Slow Cooking
Slow roasting to prepare very tender and succulent
roasts.
Bottom Heat
To reheat cakes for a crunchy bottom and to preserve
food.
Moist Fan Baking
To prepare baked goods in tin on one shelf position.
To save energy during cooking. This function must be
used in accordance with the cooking tables in order to
achieve the desired cooking result. To get more infor-
mation about the recommended settings, refer to the
cooking tables.
The lamp may automatically
deactivate at a temperature
below 60 °C during some
oven functions.
7.7
Submenu for: Specials
Drying
For drying of sliced fruits like apples, plums, peaches
and vegetables such as tomatoes, zucchini or mush-
rooms.
ENGLISH
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