en
Operating modes
10
Symbol Type of heating
Temperature
range
What it's used for and how it works
Possible additional functions
Hot air gentle
30 - 250 °C
Cook selected dishes gently on one level without preheating.
The fan distributes the heat from the ring-shaped heating element
in the back wall evenly around the cooking compartment. The
food is cooked in phases using residual heat.
This type of heating is most effective between 125 and 250 °C.
Always keep the appliance door closed when cooking.
This type of heating is used to determine the energy consump-
tion in air recirculation mode and the energy efficiency class.
Circulated air grilling
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.
Intensive heat
30 - 250 °C
Prepare dishes with a crispy base.
The heat is emitted from above and more intensively from below.
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.
Low-temperature
cooking
70 - 120 °C
Slowly and gently cook seared, tender pieces of meat in un-
covered cookware.
The heat is emitted evenly from above and below at a low tem-
perature.
Preheating cookware 30 - 90 °C
Preheat cookware.
Keeping warm
50 - 100 °C
Keep cooked food warm.
Types of steam heating
This is where you can find an overview of the types of steam heating and their use.
Symbol Steam heating type
Temperature
range
What it's used for and how it works
Possible additional functions
Defrosting
30 - 60 °C
Gently defrost frozen food.
Reheating
80 - 180 °C
Gently reheat plated meals and baked items.
The steam ensures that the food does not dry out.
fullSteam Plus
30 - 120 °C
Gently steam vegetables, meat, fish and cereal. Juice fruit.
Blanch food.
In order to reduce the cooking time, more robust food can be
steamed at above 100 °C.
Sous-vide
50 - 95 °C
Cook meat, fish, vegetables and desserts under a vacuum, at
low temperatures and with 100% steam.
Proving dough
30 - 50 °C
Leave the yeast dough to prove.
The dough rises considerably more quickly than at room temper-
ature. The surface of the dough does not dry out.
5.2 Temperature
With most types of heating , you can read the current
temperature in the cooking compartment and the set
temperature side-by-side on the display during heating,
e.g. 120 °C|210 °C.
When you preheat the appliance, the optimal time to
place the meal in the oven is as soon as the heating
line has completely filled and a signal tone sounds.
Note:
Due to thermal inertia, the temperature that is
displayed may differ slightly from the actual temperat-
ure inside the cooking compartment.
Residual heat indicator
When the appliance is switched off, the display uses
the symbol to show the residual heat in the cooking
compartment. The further the temperature drops, the
less the symbol is visible. The symbol goes out entirely
at approx. 60 °C.
