Operation Manual

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 preserve
food.
Moist Fan Baking To prepare baked goods in tin on one shelf position.
To save energy during cooking. This function must be
used in accordance with the cooking tables in order to
achieve the desired cooking result. To get more infor-
mation about the recommended settings, refer to the
cooking tables. This function was used to define the
energy efficiency class acc. to EN 60350-1.
The lamp may automatically
deactivate at a temperature
below 60 °C during some
oven functions.
7.7 Submenu for: Specials
Drying For drying of sliced fruits like apples, plums, peaches
and vegetables such as tomatoes, zucchini or mush-
rooms.
Defrost To defrost frozen food.
Keep Warm To keep food warm.
Steam Regenerating Steam re-heating for previously cooked food directly
on a plate.
Plate Warming To preheat your plate for serving.
Dough Proving For controlled rising of yeast dough before baking.
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