Siemens HB36LB.60, Instruction Manual

Page: 9 / 36

9
Setting the oven
In this section, you will find information about
■
which types of heating are available in your oven
■
how you set a type of heating and a temperature
■
and how you set rapid heating
Types of heating
A large number of types of heating are available for your oven.
You can therefore select the best method for cooking any dish.
Setting the type of heating and temperature
Example in the picture: Setting for % Top/bottom heating at
180 °C.
Switch on oven with the
‡
button, or press the
"
button.
The : symbol for 3D hot air and a temperature of 160 °C are
suggested in the display.
The time is shown in the clock display. The Î rotary symbol
next to the type of heating indicates that this can be changed
using the rotary selector.
You can apply this setting immediately with
†
.
If you wish to specify another type of heating and temperature,
proceed as follows.
1.
Turn the rotary selector to set the desired type of heating.
2.
Press the
‚
button.
The
Î
symbol changes to the temperature.
3.
Modify the suggested temperature using the rotary selector.
Type of heating and tem-
perature range
Application
:
3D hot air
30-275 °C For cakes and pastries on one to
three levels. The fan distributes the
heat of the ring heating element in
the rear wall evenly throughout the
cooking compartment.
%
Top/bottom heating
30-300 °C For cakes, bakes and lean joints of
meat (e.g. beef or game) on one
level. Heat is emitted evenly from
the top and bottom.
'
HydroBaking*
30-300 °C For yeast-risen dough, e.g. bread,
rolls or plaited loaves, and for
choux pastry, e.g. cream puffs, or
sponge. Heat is emitted evenly
from the top and bottom. The
moisture from the food remains in
the cooking compartment as
steam.
;
Pizza setting
30-275 °C For the quick preparation of frozen
products without preheating, e.g.
pizza, chips or strudel. Heat is
emitted from below and by the
heating ring in the back panel.
$
Bottom heating
30-300 °C For preserving, browning and the
final baking stage. The heat is
emitted from below.
4
Hot air grilling
30-300 °C For roasting meat, poultry and
whole fish. The grill element and
the fan switch on and off alter-
nately. The fan causes the hot air
to circulate around the dish.
(
Grill, large area
Grill settings 1, 2 or 3 For grilling steaks, sausages, toast
and pieces of fish. The whole area
below the grill heating element
becomes hot.
*
Grill, small area
Grill settings 1, 2 or 3 For grilling small quantities of
steaks, sausages, toast and
pieces of fish. The centre part of
the grill element becomes hot.
@
Defrost
30-60 °C For defrosting, e.g. meat, poultry,
bread and cakes. The fan causes
the warm air to circulate around
the dish.
f
Keep warm
60-100 °C For keeping cooked dishes warm.
* Type of heating used to determine the energy efficiency class
in accordance with EN50304.
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