11
Familiarising yourself with your appliance
en
12
V
Dough proving
30–50 °C
Default temperature 38 °C
Proving: For yeast dough and sourdough.
The dough rises considerably more quickly than at
room temperature. Hot air and steam are combined
so that the surface of the dough does not dry out.
The optimal temperature setting for yeast dough is
38 °C.
13
W
Defrosting
40–60 °C
Default temperature 45 °C
For vegetables, meat, fish and fruit.
The moisture transfers the heat to the food, gently
defrosting it without impairing its quality. The food
does not dry out or lose its shape.
14
d
Reheat
60–180 °C
Default temperature 120 °C
For cooked food and baked goods.
Cooked food is gently reheated without affecting its
quality. The steam ensures that the food does not
dry out.
Reheat plated meals at 120 °C and baked goods at
180 °C.
S
t
Basic settings
Your appliance can be adjusted to your require-
ments in the basic settings.
¢
Cleaning programme
The cleaning programme can be used to remove
stubborn dirt from the cooking compartment.
j
Drying programme
You can dry the cooking compartment quickly, e.g.
after cleaning, using the drying programme.
‘
Descaling programme
The descaling programme can be used to remove
limescale from the appliance.
œ
Water filter change
Change the water filter if a descaling system is
installed.
Position
Function/heating function
Temperature
Application
*
Heating function used to determine the energy efficiency class in accordance with EN 60350-1.
