Bosch HBC36D754B Manuel d'instruction - Page 5
Parcourez en ligne ou téléchargez le pdf Manuel d'instruction pour {nom_de_la_catégorie} Bosch HBC36D754B. Bosch HBC36D754B 36 pages. Combination steam oven
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Your new appliance
In this section, you will find information on
the control panel
■
the types of heating
■
Control panel
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Control element
Main switch
Menu buttons
Navigation buttons
Rotary selector:
Function buttons
Start/Pause button
Types of heating
You can use the
button to set your appliance for various
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applications.
Type of heating
Hot air
Steam
Combination
Reheat
Prove
Defrosting
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Use
Switching the appliance on and off
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Selecting the type of heating
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Selects a programme (see section: Automatic programmes)
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Selects the cleaning aid and descaling function (see section: Care and cleaning)
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Changes between the rows in the display. Modifications are saved
XY
Changes values for the clock, cooking time, weight etc.
Press the rotary selector to lock and unlock
Saves and calls up the memory function (see section: Memory)
f
Switches the lighting on and off
B
If the appliance is switched on: calls up current information
°
If the appliance is switched off: selects basic settings (see section: Basic settings)
Selects time-setting options (see section: Time-setting options)
0
Switches the childproof lock on and off (see section: Childproof lock)
D
Short press: starts and stops cooking (pause)
n
Press and hold: ends cooking
Used for
30 - 230 °C
for moist cakes, sponge, pot roasts.
A fan in the back wall of the oven distributes the heat evenly inside the cooking compart-
ment.
35 - 100 °C
For vegetables, fish, side dishes, for juicing fruit and for blanching.
120 - 230 °C for meat, bakes and baked goods.
Hot air and steam are combined.
100 - 180 °C for plated meals and baked items.
Cooked food is gently reheated. The steam ensures that the food does not dry out.
35 - 50 °C
for yeast dough and sourdough.
Dough will prove considerably more quickly than at room temperature. Hot air and steam
are combined so that the surface of the dough does not dry out
35 - 60 °C
for vegetables, meat, fish and fruit.
Hot air and steam are combined. The moisture gently transfers the heat to the food. The
food does not dry out or lose shape.
the cooking compartment
■
accessories
■
automatic calibration
■
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