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Getting to know your appliance

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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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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.

"Programmes" on page 30

MyProfile
Individually adjusting the appliance settings

"Basic settings" on page 21

Dry
Use after every operation with EasyClean or the micro-

wave

EasyClean
Cleaning light soiling from the cooking compartment

"Cleaning function" on page 24

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.

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.

„

Circotherm intensive

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.

Full-surface grill

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.

‰

Centre-area grill

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 heat

50 - 250 °C

For cooking in a bain marie and for the final baking stage.
The heat is emitted from below.

Low temperature 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.

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.

Plate warming

30-70 °C

For preheating ovenware.

‘

Top/bottom heating eco

50-275 °C

For gently cooking selected types of food.
Heat is emitted from above and below.
This heating function is most effective between 150 and 250 °C.
This heating function is used to measure the energy consumption in the conven-

tional mode.

Hot air eco

30-275 °C

For gently cooking selected types of food on one level without preheating.
The fan distributes the heat from the ring-shaped heating element in the back

panel around the cooking compartment.
This heating function is most effective between 125 and 275 °C.
This heating function is used to measure both the energy consumption in air recir-

culation mode and the energy efficiency class.