EN 16
Function Description
Combi steam
• Heating by means of hot air in combination with
steam.
• The steam is sprayed into the oven cavity at
regular intervals.
• This mode can be used for baking types of pastry
such as puff pastry, brioche pastry, yeast dough
buns, French bread, gratins and roasting meat.
The hot steam ensures a nice crispy brown top
and an airy texture. Meat and fish remain nice and
juicy inside. For this mode always make sure that
the water reservoir is filled with fresh water.
• Sub functions are available (consult combi-steam
functions table).
Regenerate
• Use one of the functions for (keep) warm dishes.
• Sub functions are available (consult Warming
functions table).
Cleaning
• With this function and a damp cloth, you can
easily remove grease and dirt from the oven walls.
• Use this function only when the oven has cooled
down fully. Steam is sprayed into the oven cavity
at regular intervals.
• After soaking, food residues can be removed
using a damp cloth.
Description of the sub functions
Oven functions (to select with the selection knob)
Hot Air
• Heating by means of hot air from the back of the
oven.
• This mode provides uniform heating and is ideal
for baking.
• Place the baking tray or oven rack in the middle
of the oven.
• Suggested temperature: 180 °C
• Preheating is recommended.
2
USE
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