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10
Setting the oven
In this section, you will find information about
■ which types of heating are available in your oven
■ how you set a type of heating and a temperature
■ how you select a dish from the recommended settings
■ and how you set rapid heating
Types of heating
A large number of types of heating are available in your oven.
This allows you to select the ideal way of preparing every dish.
Setting the type of heating and temperature
Press the ! button. 3D hot air and 160 °C are suggested in
the display.
You can apply this setting immediately with the
n button.
If you wish to choose another type of heating and temperature,
proceed as follows:
Example in the picture: Setting for Top/bottom heating at
185 °C.
1.Turn the rotary selector to set the desired type of heating.
2.Press the
X button to switch to the temperature.
3.Turn the rotary selector to set the desired temperature.
Type of heating and
temperature range
Application
3D hot air
30-275 °C
For cakes and pastries on one to
three levels. The fan distributes the
heat from the ring heating element in
the back wall evenly around the cook-
ing compartment.
Hot air eco*
30-275 °C
For cakes and pastries, bakes, frozen
and convenience products, meat and
fish, on one level without preheating.
The fan distributes the energy-opti-
mised heat from the ring heating ele-
ment evenly in the cooking
compartment.
Top/bottom heating
30-300 °C
For cakes, bakes and lean joints of
meat (e.g. beef or game) on one level.
Heat is emitted evenly from the top
and bottom.
HydroBaking
30-300 °C
For yeast-risen pastry, e.g. bread/
bread rolls or plaited loaves, and for
choux pastry, e.g. cream puffs, or
sponge. Heat is emitted evenly from
the top and bottom. The moisture
from the food remains in the cooking
compartment as steam.
Pizza setting
30-275 °C
For the quick preparation of frozen
products without preheating, e.g.
pizza, chips or strudel.Heat is emitted
from below and by the ring heating
element in the back wall.
Intensive heat
30-300 °C
For dishes with a crispy base. The
heat is emitted from above and more
intensively from below.
Bottom heating
30-300 °C
For preserving and final baking or
rebrowning. The heat is emitted from
below.
Hot air grilling
30-300 °C
For roasting meat, poultry and whole
fish. The grill element and the fan
switch on and off alternately. The fan
causes the hot air to circulate around
the dish.
Grill, large area
Grill settings: 1 (low),
2(medium), 3(high)
For grilling steaks, sausages, toast
and pieces of fish. The whole area
below the grill element becomes hot.
Grill, small area
Grill settings: 1 (low),
2(medium), 3(high)
For grilling small quantities of steaks,
sausages, toast and pieces of fish.
The centre part of the grill element
becomes hot.
Slow cook
70-90 °C
For gentle cooking of succulent
pieces of meat. The heat is emitted
evenly from the top and bottom at low
temperatures.
* Type of heating used to determine the energy efficiency class
in accordance with EN50304.
Defrost
30-60 °C
For defrosting, e.g.meat, poultry,
bread and cakes. The fan causes the
warm air to circulate around the dish.
Plate warming
30-70 °C
For warming ovenware, e.g. made
from porcelain or glass.
Keep warm
60-100 °C
For keeping cooked dishes warm.
Recommended set-
tings
Recommended settings for a variety
of dishes.
Type of heating and
temperature range
Application
* Type of heating used to determine the energy efficiency class
in accordance with EN50304.
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