en
Functions
10
5.1 Heating functions
This is where you will find an overview of the types of heating. You will find recommendations for using the types of
heating.
Symbol
Heating function
Temperature
Use
Circo Therm hot air
30 - 230 °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 heat
30 - 250 °C
Traditionally bake or roast on one level. This type of heating is
especially good for cakes with moist toppings.
The heat is emitted evenly from above and below.
Circo Therm gentle
125 - 230 °C
For gently cooking selected types of food on one level without
preheating.
The fan distributes the heat from the ring-shaped heating ele-
ment in the back wall around the cooking compartment.
This type of heating is used to determine the energy consump-
tion in circulating-air mode and the energy efficiency class.
Top/bottom heat
gentle
150 - 250 °C
For gently cooking selected types of food without preheating.
Heat is emitted from above and below.
This type of heating is used to determine the energy consump-
tion in the conventional mode.
Circo-roasting
30 - 250 °C
Roast poultry, whole fish or 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
30 - 250 °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 - 250 °C
For baking bread, bread rolls and baked goods that require
high temperatures.
Full-surface grill
50 - 275 °C
For grilling flat items such as steaks, sausages or bread, and
for cooking au gratin.
The entire area below the grill element becomes hot.
Centre-area grill
50 - 275 °C
For grilling small amounts of steaks, sausages or bread, and
for cooking au gratin.
The central area below the grill element becomes hot.
Bottom heat
30 - 250 °C
For cooking in a bain marie and for baking food for extra time.
The heat is emitted from below.
Slow cooking
70 - 120 °C
For gentle, slow cooking of seared, tender pieces of meat in
cookware without a lid.
The heat is emitted evenly from above and below at a low tem-
perature.
Plate warming
30 - 90 C
For heating cookware.
Keep warm
50 - 100 °C
For keeping cooked food warm.
5.2 Types of steam heating
This is where you can find an overview of the types of steam heating. You will find recommendations for using the
types of steam heating.
Symbol
Type of heating
Temperature
Use
Steam
30 - 120 °C
Cook food with steam.
In order to reduce the cooking time, more robust food can be
steamed at above 100 °C.
Reheat
80 - 180 °C
For gently reheating food or for crisping up baked goods.
Dough proving
30 - 50 °C
For proving dough and culturing yoghurt.
Dough will prove more quickly than at room temperature. The
surface of the dough does not dry out.
