Instructions for Use
Table Of Contents
- Combination steam oven
- en-us
- Table of contents
- 1 IMPORTANT SAFETY INSTRUCTIONS
- 2 Preventing material damage
- 3 Environmental protection and energy-saving
- 4 Familiarizing yourself with your appliance
- 5 Accessories
- 6 Before using for the first time
- 7 Basic Operation
- 8 Timer functions
- 9 Long-term timer
- 10 Childproof lock
- 11 Automatic programs
- 12 Individual recipes
- 13 Core temperature probe
- 14 Home Connect™
- 15 Basic settings
- 16 Cleaning and maintenance
- 17 Troubleshooting
- 18 How it works
- 18.1 General cooking tips
- 18.2 Vegetables
- 18.3 Fish
- 18.4 Fish – low-temperature steaming
- 18.5 Meat – cooking at higher temperatures
- 18.6 Fish and poultry – low-temperature cooking
- 18.7 Poultry
- 18.8 Sous-vide cooking
- 18.9 Grilling
- 18.10 Side dishes
- 18.11 Desserts
- 18.12 Miscellaneous
- 18.13 Baked goods
- 18.14 Dough proving - leaving to rise
- 18.15 Reheating – warming
- 18.16 Defrosting
- 18.17 Preserving food
- 18.18 Juicing – berries
- 18.19 Preparing yogurt
- 18.20 Preparing bulky food
- 18.21 Tips for keeping acrylamide levels to a minimum when cooking
- 19 Disposal
- 20 Customer Service
- 21 STATEMENT OF LIMITED PRODUCT WARRANTY
Familiarizing yourself with your appliance en-us
11
Position Function/type of heating Temperature Application
Zero setting
Light Switch on the interior lighting
Access to other functions, e.g. au-
tomatic programs, individual
recipes, remote start via
HomeConnect™
Hot air + 100% humidity
85-445°F (30-230°C)
Default temperature 210°F
(100°C)
Steaming at 160-210°F
(70-100°C): For vegetables, fish
and side dishes
The food is completely surrounded
by steam.
Combi-operation at 250-445°F
(120-230°C): For puff pastry,
bread and bread rolls
The appliance combines hot air
and steam.
Hot air + 80% humidity
85-445°F (30-230°C)
Default temperature 340°F
(170°C)
Combi-operation: For puff pastry,
meat and poultry
The appliance combines hot air
and steam.
Hot air + 60% humidity
85-445°F (30-230°C)
Default temperature 340°F
(170°C)
Combi-operation: For yeast-risen
dough and bread
The appliance combines hot air
and steam.
Hot air + 30% humidity
1
85-445°F (30-230°C)
Default temperature 340°F
(170°C)
Cooking without added liquid: For
pastries
With this setting, the appliance
does not generate any steam. Any
moisture escaping from the food
remains in the oven cavity and pre-
vents the food from drying out.
Hot air + 0% humidity
85-445°F (30-230°C)
Default temperature 340°F
(170°C)
Hot air: For cakes, cookies and
bakes
The fan in the back panel of the
oven distributes the heat evenly
throughout the oven cavity.
Low-temperature cooking
85-195°F (30-90°C)
Default temperature 160°F
(70°C)
Low-temperature cooking for meat
Gentle slow cooking for a particu-
larly tender result
1
Type of heating used to determine the energy efficiency class in accordance with EN60350-1.