5
Your new appliance
In this section, you will find information on
■ the control panel
■ the types of heating
■ the cooking compartment
■ accessories
■ automatic calibration
Control panel
Types of heating
You can use the 8 button to set your appliance for various
applications.
Control element Use
Main switch
%
Switching the appliance on and off
Menu buttons
å
Selecting the type of heating
`
Selects a programme (see section: Automatic programmes)
r
Selects the cleaning aid and descaling function (see section: Care and cleaning)
Navigation buttons
XY
Changes between the rows in the display. Modifications are saved
Rotary selector: Changes values for the clock, cooking time, weight etc.
Press the rotary selector to lock and unlock
Function buttons
f
Saves and calls up the memory function (see section: Memory)
B
Switches the lighting on and off
°
If the appliance is switched on: calls up current information
If the appliance is switched off: selects basic settings (see section: Basic settings)
0
Selects time-setting options (see section: Time-setting options)
D
Switches the childproof lock on and off (see section: Childproof lock)
Start/Pause button
n
Short press: starts and stops cooking (pause)
Press and hold: ends cooking
Type of heating Used for
Hot air 30 - 230 °C for moist cakes, sponge, pot roasts.
A fan in the back wall of the oven distributes the heat evenly inside the cooking compart-
ment.
Steam 35 - 100 °C For vegetables, fish, side dishes, for juicing fruit and for blanching.
Combination 120 - 230 °C for meat, bakes and baked goods.
Hot air and steam are combined.
Reheat 100 - 180 °C for plated meals and baked items.
Cooked food is gently reheated. The steam ensures that the food does not dry out.
Prove 35 - 50 °C for yeast dough and sourdough.
Dough will prove considerably more quickly than at room temperature. Hot air and steam
are combined so that the surface of the dough does not dry out
Defrosting 35 - 60 °C for vegetables, meat, fish and fruit.
Hot air and steam are combined. The moisture gently transfers the heat to the food. The
food does not dry out or lose shape.
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