en
Familiarising yourself with your appliance
8
Function
Name
Use
Steam
Cooking with steam
Baking and roasting
assistant
Recommended settings for baking and roasting
Steam programs
Cooking food with steam
MyProfile
Individually adjust the appliance settings
Home Connect
Connect the oven to a mobile end device and remotely control it.
→
Descale
Descale the steam system
Dry
Dry the cooking compartment after cooking with steam
EasyClean
Clean less stubborn dirt from the cooking compartment
4.5 Types of heating
This is where you will find an overview of the types of heating. You will find recommendations for using the types of
heating.
For temperatures above 275 °C, the appliance reduces the temperature to approx. 275 °C after around 40 minutes.
Symbol
Heating function
Temperature
Use
CircoTherm® hot air
40 - 200 °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 heating
50 - 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-roasting
50 - 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
50 - 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 - 240 °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 heating
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.
Dough proving
2 settings
For proving dough and culturing yoghurt.
Dough will prove more quickly than at room temperature. The
surface of the dough does not dry out.
Sous-vide
50 - 95 °C
For cooking meat, fish, vegetables and desserts in a vacuum
at low temperatures.
Before cooking the food, use a chamber vacuum-packing ma-
chine to heat-seal it in special air-tight, heat-resistant cooking
bags. The protective envelope retains the nutrients and fla-
vours.
Defrost
30 - 60 °C
For gently defrosting frozen food.
Preheat cookware
30 - 70 °C
For heating cookware.
Keep warm
60 - 100 °C
For keeping cooked food warm.
