en
Getting to know your appliance
10
Main menu
Touch the
0
touch button to access the main menu.
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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
£
Baking and roasting assistant
Recommended settings for baking and roasting
"Baking and roasting assistant" on page 19
4
MyProfile
Individually adjusting the appliance settings
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EasyClean
Cleaning light soiling from the cooking compartment
"Cleaning function" on page 24
˜
Pyrolytic self-cleaning
Clean the cooking compartment.
Type of heating
Temperature
Use
‚
CircoTherm
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.
„
Circotherm intensive
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
Full-surface grill
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.
‰
Centre-area grill
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 heat
50 - 250 °C
For cooking in a bain marie and for the final baking stage.
The heat is emitted from below.
Š
Low temperature 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.
“
Defrost setting
30 - 60 °C
For gently defrosting frozen food.
‘
Top/bottom heating eco
50-275 °C
For gently cooking selected types of food.
Heat is emitted from above and below.
This heating function is most effective between 150 and 250 °C.
This heating function is used to measure the energy consumption in the conven-
tional mode.
Summary of Contents for B57CS26 0B Series
Page 1: ...en INSTRUCTION MANUAL BUILT IN OVEN B57CS26 0B...
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Page 50: ...6...
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