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11
Familiarising yourself with your appliance en
Caution!
Do not cover the ventilation slots. Otherwise, the
appliance may overheat.
Drying the cooking compartment
After operation with a steam function, the cooking
compartment is damp. The cooling fan and the fan
wheel on the back wall of the cooking compartment
continue to run for a while after the appliance is
switched off and then switch off automatically. This may
take up to 95 minutes. The appliance door must remain
closed while the cooking compartment is being dried.
Function selector positions





Position Function/heating function Temperature Application
0 Off position
žLight Switch on the interior lighting. Access to other func-
tions, e.g. automatic programmes, individual reci-
pes, remote start (Home Connect).
2\
Hot air + 100% humidity
30–230°C
Default temperature 100 °C
Steaming at 70–100 °C: For vegetables, fish and
side dishes.
The food is completely enveloped by steam.
Combination mode at 120–230 °C: For puff pastry,
bread and bread rolls.
Hot air and steam are combined.
3^
Hot air + 80% humidity
30–230°C
Default temperature 170 °C
Combination mode: For puff pastry, meat and poul-
try.
Hot air and steam are combined.
4_
Hot air + 60% humidity
30–230°C
Default temperature 170 °C
Combination mode: For yeast-risen baked goods
and bread.
Hot air and steam are combined.
5`
Hot air + 30% humidity*
30–230°C
Default temperature 170 °C
Cooking without added liquid: For baked goods.
With this setting, no steam is generated. Any mois-
ture escaping from the food remains in the cooking
compartment and prevents the food from drying
out.
6a
Hot air + 0% humidity
30–230°C
Default temperature 170 °C
Hot air: For cakes, biscuits and bakes.
The fan in the back panel of the oven distributes the
heat evenly throughout the cooking compartment.
7
Low-temperature cooking
30–90°C
Default temperature 70 °C
Low-temperature cooking for meat.
Gentle slow cooking for a particularly tender result.
8§
Sous-vide cooking
50–95°C
Default temperature 60 °C
Cooking under a vacuum at low temperatures
between 50and 95 °C and 100% steam: Suitable
for meat, fish, vegetables and desserts.
A vacuum-sealing machine uses heat to hermeti-
cally seal the food in a special heat-resistant cook-
ing bag. The protective envelope retains the
nutrients and flavours.
* Heating function used to determine the energy efficiency class in accordance with EN 60350-1.
11


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