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en Getting to know your appliance
8
Main menu
Touch the 0 touch button to access the main menu.
--------
Menu for the types of heating
Your appliance has different types of heating. After
switching on the appliance, you are taken directly to the
menu for the types of heating.
--------
Menu Use
¢
Types of heating
Selecting the required type of heating and tempera-
ture for your dish ~ "Switching the appliance on and
off" on page 12
"
Basic settings
Individually adjusting the appliance
settings~ "Basic settings" on page 16
š
EasyClean
Cleaning light soiling from the cooking compartment
~ "Cleaning function" on page 19
Type of heating Temperature Use
CircoTherm hot air 40 - 200 °C For baking and cooking on one or more levels.
The fan distributes the heat from the ring heating element in the back panel
evenly around the cooking compartment.
ƒ
Top/bottom heating 50 - 275 °C For traditional baking and roasting on one level. Especially suitable for cakes with
moist toppings.
Heat is emitted evenly from the top and bottom.
Circo-roasting 50 - 250 °C For roasting poultry, whole fish and larger pieces of meat.
The grill element and the fan switch on and off alternately. The fan circulates the
hot air around the food.
Pizza setting 50 - 275 °C For preparing pizza and dishes which require a lot of heat from underneath.
The bottom heating element and the ring heating element in the back panel heat
up.
Bread-baking 180 - 240 °C For baking bread, bread rolls and baked items that require high temperatures.
ˆ
Grill, large area 50 - 290 °C For grilling flat items, such as steaks or sausages, for making toast, and for au gra-
tin dishes.
The whole area below the grill element becomes hot.
Grill, small area 50 - 290 °C For grilling small amounts of steaks or sausages, for making toast, and for au gra-
tin dishes.
The centre area under the grill heating element becomes hot.
Bottom heating 50 - 250 °C For cooking in a bain marie and for the final baking stage.
The heat is emitted from below.
Š
Slow cooking 70 - 120 °C For gentle and slow cooking of seared, tender pieces of meat in ovenware without
a lid.
The heat is emitted evenly from the top and bottom at low temperatures.
Œ
Dough proving 35 - 55 °C For leaving yeast dough and sourdough to prove and for culturing yogurt.
Dough will prove more quickly than at room temperature. The surface of the
dough does not dry out.
Top/bottom heating eco 50 - 275 °C For energy-optimised cooking of selected dishes.
Heat is emitted evenly from the top and bottom.
ž
CircoTherm eco 40 - 200 °C For energy-optimised cooking of selected dishes on one level without preheating.
The fan distributes the energy-optimised heat from the ring heating element in the
back wall evenly around the cooking compartment.
8


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