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Display
The display is divided into different areas:
1st row = type of heating display
2nd row = temperature display
3rd row = clock display
You can change from one line to the next using the X and Y
navigation buttons. Brackets are displayed around the line you
are currently in. You can use the rotary selector to change the
value in the brackets.
Temperature indicator
The temperature indicator bars show the heating phases or
residual heat in the cooking compartment.
Heating indicator
The heating indicator displays the rising temperature in the
cooking compartment. If all the bars are shown, the optimum
time for placing the dish in the oven has been reached.
The bars do not appear when settings are made for cleaning.
You can use the
° button to check the current heating
temperature while the oven is heating up. Due to thermal
inertia, the temperature displayed may be slightly different to
the actual temperature inside the oven.
Residual heat
The temperature indicator shows the residual heat in the
cooking compartment when the appliance is switched off. If all
the bars are filled, the temperature in the cooking compartment
is approximately 300 °C. Once the temperature has dropped to
approximately 60 °C, the display goes out.
Types of heating
You can use the 8 button to set your appliance for various
applications.
Automatic calibration
The boiling temperature of water depends on the air pressure.
During calibration, the appliance is adapted to the pressure
conditions in the location where it is installed. This happens
automatically when you first use the appliance (see section:
First use). More steam develops than usual.
It is important that the appliance steams without interruption for
20 minutes at 100 °C. Do not open the appliance door during
this time.
If the appliance was not able to calibrate itself automatically (for
example, because the appliance door was opened), the
calibration process is carried out again during the next cooking
operation.
After moving house
So that the appliance automatically adjusts itself to its new
location, you must reset the appliance to the factory settings
(see section: Basic settings) and repeat the initial start-up
process (see section: First use).
After a power cut
The appliance saves the calibration settings even in the event
of a power cut or disconnection from the mains. Recalibration
is not necessary.
&

6WHDP
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.
Slow cook 60 - 120 °C for sirloin, leg of lamb.
Tender pieces of meat stay particularly juicy.
Plate warming 30 - 70 °C for porcelain tableware.
Food does not cool down so quickly on preheated plates and dishes. Drinks also remain
warm for longer.
Keep warm 60 - 100 °C for keeping food warm for up to two hours
7


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