en
Getting to know your appliance
10
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Menu for the types of heating
Your appliance has different types of heating. After
switching on the appliance, you are taken directly to the
menu for the types of heating.
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•
Microwave
You can use the microwave to cook, heat up or
defrost your dishes more quickly.
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Microwave combination
You can also use this to switch on a type of heating on
£
Baking and roasting assistant
Recommended settings for baking and roasting
"Baking and roasting assistant" on page 29
±
Microwave programmes
You can use these to prepare food using the
microwave.
4
MyProfile
Individually adjusting the appliance settings
ª
Dry
Use after every operation with EasyClean or the micro-
wave
®
Floor cleaning aid
Cleaning the cooking compartment floor
"Cleaning function" on page 23
™
EcoClean
Cleaning the cooking compartment
Type of heating
Temperature
Use
‚
Hot air
30 - 275 °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 preparing pizza and dishes which require a lot of heat from underneath.
The bottom heating element and the ring heating element in the back panel heat
up.
ˆ
Grill, large area
50 - 290 °C
For grilling flat items, such as steaks or sausages, for making toast, and for au gra-
tin dishes.
The whole area below the grill element becomes hot.
‰
Grill, small area
50 - 290 °C
For grilling small amounts of steaks or sausages, for making toast, and for au gra-
tin dishes.
The centre area under the grill heating element becomes hot.
†
Bottom heating
50 - 250 °C
For cooking in a bain marie and for the final baking stage.
The 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.
The heat is emitted evenly from the top and bottom at low temperatures.
Œ
Dough proving
35 - 55 °C
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.
¯
Preheat ovenware
30-70 °C
For preheating ovenware.
«
Keeping warm
60-100 °C
For keeping cooked food warm.
‘
Top/bottom heating eco
50 - 275 °C
For gentle cooking of selected dishes.
The heat is emitted from above and below.
ž
Hot air eco
30 - 275 °C
For gentle cooking of selected dishes on one level without preheating.
The fan distributes the heat from the ring heating element in the back panel
around the cooking compartment.
