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Getting to know your appliance

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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.

Further information

In most cases, the appliance provides notes and further

information on the action just carried out. To do this,

press the

button. The note is shown for a few

seconds.
Some notes are displayed automatically, for example as

confirmation, or to provide an instruction or warning.

Cooking compartment functions

Some functions make your appliance easier to use.

This, for example, enables the cooking compartment to

be well lit and a cooling fan to prevent the appliance

from overheating.

Opening the appliance door

If you open the appliance door during an operation, the

operation is paused. The operation resumes when you

close the door.

Interior lighting

When you open the appliance door, the interior lighting

switches on. If the door remains open for longer than

15 minutes, the lighting switches off again.
For most operating modes, the interior lighting switches

on as soon as the operation is started. When the

operation has finished, the lighting switches off.

Note:

You can set the interior lighting not to come on

during the operation in the basic settings.

Cooling fan

The cooling fan switches on and off as required. The

hot air escapes above the door.

Caution!

Do not cover the ventilation slots. Otherwise the oven

will overheat.

So that the cooking compartment cools down more

quickly after operation, the cooling fan continues to run

for a certain period afterwards.

Note:

You can change how long the cooling fan

continues to run for in the basic settings.

"Basic

settings" on page 19

;

Pizza setting

30-275 °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.

Intensive heat

30-300 °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.

Keeping warm

60-100 °C

For keeping cooked food warm.

Preheating ovenware

30-70 °C

For preheating ovenware.

CoolStart function

30-275 °C

For the quick preparation of frozen products on level 3. 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 required.

Reheating

80-180 °C

For gently heating food up and for crisping up pastries.
The steam ensures that the food does not dry out.

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.