Operating modes en
9
Symbol Type of heating Temperature
range
What it's used for and how it works
Possible additional options
Hot air eco 30–250°C Cook selected dishes gently on one level without preheating.
The fan distributes the heat from the ring-shaped heating element
in the back wall evenly around the cooking compartment. The
food is cooked in phases using residual heat.
This type of heating is most effective between 125 and 250°C.
Always keep the appliance door closed when cooking.
This type of heating is used to determine the energy consump-
tion in air recirculation mode and the energy efficiency class.
Top/bottom heating
eco
30–250°C Gently cook selected dishes.
Heat is emitted from above and below.
This heating function is most effective between 150 and 250°C.
This type of heating is used to measure the energy consumption
in the conventional mode.
Circulated air grilling 30–250°C Roast poultry, whole fish or larger pieces of meat.
The grill element and the fan switch on and off alternately. The
fan circulates the hot air around the food.
Grill, large area Grill settings:
1 = low
2 = medium
3 = high
Grill flat items such as steak and sausages, or make toast. Grat-
inate food.
The entire area below the grill element becomes hot.
Grill, small area Grill settings:
1 = low
2 = medium
3 = high
Grill small quantities, such as steak, sausages or toast. Gratinate
small quantities of food.
The central area below the grill element becomes hot.
Pizza setting 30–250°C Cook pizza or dishes that require a lot of heat from below.
The bottom heating element and the ring-shaped heating ele-
ment in the back wall heat the cooking compartment.
Slow cooking 70–120°C Slowly and gently cook seared, tender pieces of meat in un-
covered cookware.
The heat is emitted evenly from above and below at a low tem-
perature.
Bottom heating 30–250°C Final baking or cooking food in a bain marie.
Heat is emitted from below.
Keeping food warm 60–100°C Keep cooked food warm.
Plate warming 30–70°C Plate warming.
5.2 Types of steam heating
This is where you can find an overview of the types of steam heating and their use.
Symbol Type of heating Temperature Use
Steam 30–100°C Cook vegetables, fish and side dishes. Juice fruit. Blanch food.
Reheating 80–180°C Gently reheat plated meals and baked items.
The steam ensures that the food does not dry out.
Dough proving 30–50°C Prove dough or culture yoghurt.
The dough rises considerably more quickly than at room temper-
ature. The surface of the dough will not dry out.
Defrosting 30–60°C Gently defrost vegetables, meat, fish and fruit.
Thanks to the moisture, the food does not dry out or use its
shape.
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