Cooking Functions en
13
Symbol Type of heating Temperature
range
What it's used for and how it works
Possible additional functions
Top/bottom heat
gentle
150 - 250 °C Gently cook selected dishes.
Heat is emitted from above and below.
The food is cooked in phases using residual heat. Always keep
the appliance door closed when cooking. The food is cooked in
phases using residual heat. Always keep the appliance door
closed when cooking. If you open the appliance door even
briefly, the appliance will continue to heat without utilising any re-
sidual heat.
This type of heating is used to measure the energy consumption
in the conventional mode.
Circulated air grilling 30 - 300°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 - 275°C Cook pizza or food that requires 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.
CoolStart function 30 - 275°C For the quick preparation of frozen products without preheating.
The temperature is determined by the manufacturer's specifica-
tions. Use the highest temperature specified on the packaging.
Intensive heat 30 - 300°C Prepare dishes with a crispy base.
The heat is emitted from above and more intensively from below.
Low-temperature
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.
Drying out food 30 - 130°C Dry herbs, fruit or vegetables.
Bottom heating 30 - 250°C Final baking or cooking food in a bain marie.
The heat is emitted from below.
Keeping warm 50 - 100°C Keep cooked food warm.
Preheating cookware 30 - 90°C Preheat cookware.
Types of steam heating
This is where you can find an overview of the types of steam heating and their use.
Symbol Steam heating type Temperature
range
What it's used for and how it works
Possible additional functions
Reheating 80 - 180°C Gently reheat plated meals and baked items.
The steam ensures that the food does not dry out.
Proving dough 30 - 50 °C Leave the yeast dough to prove.
The dough rises considerably more quickly than at room temper-
ature. The surface of the dough does not dry out.
5.2 Temperature
With most types of heating , you can read the current
temperature in the cooking compartment and the set
temperature side-by-side on the display during heating,
e.g. 120°C|210°C.
When you preheat the appliance, the optimal time to
place the meal in the oven is as soon as the heating
line has completely filled and a signal tone sounds.
Note:Due to thermal inertia, the temperature that is
displayed may differ slightly from the actual temperat-
ure inside the cooking compartment.
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