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EN 23
USE
Function Description
ECO Hot air
Heating by means of hot air. ECO hot air uses less
energy but gives the same result as the hot air
setting. Cooking takes a few minutes longer.
This mode can be used for roasting meat and
baking pastry.
Place the tray on level 2.
Suggested temperature: 180 °C
This setting makes use of the residual heat
(heating is not on the whole time) to achieve
low energy consumption (in accordance with
energy class EN 60350-1). In this mode the actual
temperature in the oven is not displayed.
2
Steam functions
Steam
Heating by means of steam.
See chapter ‘Steam function’ for more
information.
Steam of 100 °C is sprayed into the oven cavity at
regular intervals.
This mode can be used to steam vegetables,
eggs, fruit and rice, for example.
Steam - Low temperature
Heating by means of steam.
See chapter ‘Steam function’ for more
information.
Steam is sprayed into the oven cavity at regular
intervals.
This menu can be used to steam vegetables and
fish, to keep food warm and defrost food.
Sous vide
Heating by means of steam.
See chapter ‘Steam function’ for more
information.
The vacuum-sealed food is slow-cooked at a low
temperature.
With this method the food’s flavour, vitamins and
minerals are preserved. Vacuum sealing gives the
dish a longer shelf life.
Use this function to cook vegetables, fruit, meat,
poultry and fish.
23


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