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Humidity High High level of humidity for cooking delicate dishes
like custards, flans, terrines and fish.
SousVide Cooking Vacuum cooking with steam at a low temperature
for meat, fish, seafood, vegetables and fruit. The
food needs to be vacuum sealed in plastic pouches
before using this function.
Bread Baking To bake bread with a steam shot in the beginning
for a crusty surface.
Slow Cooking Slow roasting to prepare very tender and succulent
roasts.
Bottom Heat To reheat cakes for a crunchy bottom and to pre‐
serve food.
Moist Fan Baking
1)
For energy-saving baking and cooking of mainly dry
bakery items as well as for baking in tins on one
shelf position. The lamp deactivates after 30 sec‐
onds. It switches on again when you activate it via
menu or when you open the oven door.
1)
This function is used to define the energy efficiency class acc. EN50304.
7.7 Submenu for: Specials
Drying For drying of sliced fruits like apples, plums, peach‐
es and vegetables such as tomatoes, zucchini or
mushrooms.
Defrost To defrost frozen food.
Keep Warm To keep food warm.
Steam Regenerating Steam re-heating for previously cooked food direct‐
ly on a plate.
Plate Warming To preheat your plate for serving.
Dough Proving For controlled rising of yeast dough before baking.
Yogurt Function This function can be used for preparing yogurt.The
lamp is switched off during this function to keep the
temperature low.
Preserving To preserve vegetables e.g. mixed pickles in
glasses and liquid.
ENGLISH 15
15


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