Familiarising yourself with your appliance
en
7
Button
Name
Use
Right
Navigate to the right on the display
Up
Navigate upwards on the display
Down
Navigate downwards on the display
4.4 Main menu
The main menu provides an overview of your appliance's functions.
Press the button to open the main menu.
Function
Name
Use
Heating functions
Select the required heating function and temperature for your food
Settings
Individually adjust the appliance settings
EasyClean
Clean less stubborn dirt from the cooking compartment
Pyrolytic self-cleaning Clean the cooking compartment
4.5 Heating functions
Here you will find an overview of the heating functions. You will find recommendations on using the heating functions.
For temperatures above 275 °C, the appliance reduces the temperature to approx. 275 °C after approx. 40 minutes.
Symbol
Heating function
Temperature
Use
CircoTherm hot air
40 - 200 °C
Bake or roast on one or more levels.
The fan distributes the heat from the ring-shaped heating ele-
ment in the back wall evenly around the cooking compartment.
Top/bottom heating
50 - 275 °C
Traditionally bake or roast on one level. This heating function
is ideal for cakes with moist toppings.
The heat is emitted evenly from above and below.
Circo-roasting
50 - 250 °C
Roast poultry, whole fish or large 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
Cook pizza or food that requires a lot of heat from below.
The bottom heating element and the ring-shaped heating ele-
ment 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.
Full-surface grill
50 - 290 °C
For grilling thin items such as steaks, sausages or bread and
for browning food.
The entire area below the grill element becomes hot.
Centre-area grill
50 - 290 °C
For grilling small amounts of steaks, sausages or bread and
for browning food.
The central area underneath 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.
Slow cooking
70 - 120 °C
For gentle, slow cooking of seared, tender pieces of meat in
ovenware without a lid.
Heat is emitted evenly from above and below at a low temper-
ature.
Dough proving
35 - 55 °C
For proving dough and culturing yoghurt.
Dough will prove more quickly than at room temperature. The
surface of the dough will not dry out.
