Getting to know your appliance
en
11
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Default values
For each type of heating, the appliance specifies a
default temperature or level. You can accept this value
or change it in the appropriate area.
Steam
To enable you to find the correct steam type of heating
for your dish, we have explained the differences and
scopes of application here.
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Further information
In most cases, the appliance provides notes and further
information on the action just carried out. To do this,
(
Grill, large area
Grill settings:
1 = low
2 = medium
3 = high
For grilling flat items such as steaks, sausages or bread, and for browning food.
The whole area of the grill heating element becomes hot.
*
Grill, small area
Grill settings:
1 = low
2 = medium
3 = high
For grilling small quantities of food such as steaks, sausages or bread, and for brown-
ing food.
The centre part under the grill heating element becomes hot.
;
Pizza setting
30-250 °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.
&
Intensive heat
30-250 °C
For dishes with a crispy base.
The heat is emitted from above and more intensively from below.
.
Slow 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.
$
Bottom heating
30-250 °C
For cooking in a bain marie and for the final baking stage.
The heat is emitted from below.
'
Drying
30-150 °C
For drying herbs fruit and vegetables.
R
Keeping warm *
60-100 °C
For keeping cooked food warm.
,
CoolStart function
30-250 °C
For the quick preparation of frozen products on level 1. The temperature depends on
the manufacturer's instructions. Use the highest temperature specified on the packag-
ing. The cooking time is as specified, or shorter. Preheating is not productive.
ˆ
Preheating ovenware
30-70 °C
For preheating ovenware.
* Possible to use steam for this type of heating (operation only possible when the water tank is full)
Type of heating
Temperature
Use
P
Steaming
30-100 °C
For vegetables, fish, side dishes, for juicing fruit and for blanching
W
Reheating
80-180 °C
For gently heating food up and for crisping up pastries.
The steam ensures that the food does not dry out.
R
Dough proving
30-50 °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.
?
Defrosting
30-60 °C
For vegetables, meat, fish and fruit
The moisture gently transfers the heat to the food. The food does not dry out or
lose its shape
3
Sous-vide
50-95 °C
Cooking under a vacuum at low temperatures between 50 and 95 °C and 100%
steam: Suitable for meat, fish, vegetables and desserts.
A vacuum-sealing machine is used to heat-seal the food in a special air-tight, heat-
resistant cooking bag. The protective envelope retains the nutrients and flavours.
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