User manual

Full Steam 100% steam for preparing vegetables, fish, potatoes,

rice, pasta or special side-dishes.

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.

Half Steam + Heat 50% steam plus heat for poaching fish, custard royale

and terrines.

Quarter Steam + Heat 25% steam plus heat to bake bread, roast large pieces

of meat or to warm up chilled and frozen meals.

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.

Moist Fan Baking

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 seconds. It

switches on again when you activate it via menu or

when you open the oven door.

ECO Steam Optimizes the energy consumption during Full Steam

use. Here, it is necessary to set the cooking time first.

For preparation of vegetables, rice, pasta… The lamp

is switched off during this function. It switches on again

when you activate it via menu or when you open the

oven door.

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, 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.