17Operating the Oven
Use of the oven functions
The oven has the following functions:
Oven function Application
VIGOROUS STEAM
Cooking
For fruit, vegetables, fish, potatoes, rice, pasta or special side-
dishes.
INTERVAL PLUS For foods with a high moisture content and for reheating foods.
INTERVAL STEAM For baking and roasting and warming up frozen or chilled
foods.
TRUE FAN For baking on up to three oven levels at the same time.
Set the oven temperatures 20-40 °C lower than when using
Conventional.
MOIST FAN COOK-
ING
For energy-saving baking and cooking of mainly dry bakery
items as well as for baking in tins on one level.
FAN BAKING For baking on one oven level dishes that require more inten-
sive browning and a crispy base.
Set the oven temperatures 20-40 °C lower than when using
Conventional.
SLOW COOK For preparing especially tender, succulent roasts.
CONVENTIONAL For baking and roasting on one oven level.
ROTITHERM For roasting larger joints of meat or poultry on one oven shelf.
The function is also suitable for browning and gratinbaking.
DUAL GRILL For grilling flat food items in large quantities and for toast-
ing.
SINGLE GRILL For grilling flat food items arranged in the middle of the grill
and for toasting.
KEEP WARM To keep dishes warm.
DEFROST For defrosting e. g. gateaux and flans, butter, bread, fruit or
other frozen foods.
BOTTOM HEAT For baking cakes with crispy or crusty bases.
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