Bedienungsanleitung Siemens HB36D585 (Seite 7 von 36) (Englisch)

526506

Zoom out

Zoom in

Vorherige Seite

1/36

Nächste Seite

Progress display

The progress display provides you with a quick overview of the

cooking time as it counts down. It appears as a line under the

status bar after the cooking time starts. The line begins on the

left and becomes longer as the cooking time progresses. The

line reaches the right-hand extremity of the display once the

cooking time has elapsed.

Settings areas

The two settings areas show suggested values that you can

change. The settings area which is currently active has a light

background with black writing. You can make changes here.

You can use the

¾ and ¿ navigation buttons to switch from one

settings area to the next one. The

¾ and ¿ arrows in the

settings areas show you which way you can go with the

navigation buttons.

Once you start the oven, both settings areas are dark with light

writing.

Rotation direction indicator

The

Ï indicator shows the direction in which you can move

the rotary selector.

Ð = turn the rotary selector clockwise

Ñ = turn the rotary selector anti-clockwise

If both direction arrows are shown, you can turn the rotary

selector in either direction.

Temperature indicator

The temperature indicator bars show the heating phases or

residual heat in the cooking compartment.

Heating indicator

The heating indicator displays the rising temperature in the

cooking compartment.

The bars do not appear when settings are made for cleaning.

You can use the

± button to check the current heating

temperature when heating up. Due to thermal inertia, the

temperature displayed may be slightly different to the actual

temperature inside the oven.

Residual heat

The temperature indicator shows the residual heat in the

cooking compartment when the appliance is switched off. If the

last bar is filled, the temperature in the cooking compartment is

approximately 300 °C. Once the temperature has dropped to

approximately 60 °C, the display goes out.

Types of heating

You can use the " button to set your appliance for various

applications.

Automatic calibration

The boiling temperature of water depends on the air pressure.

During calibration, the appliance is adapted to the pressure

conditions in the location where it is installed. This happens

automatically when you first use the appliance (see section:

First use). More steam develops than usual.

It is important that the appliance steams without interruption for

20 minutes at 100 °C. Do not open the appliance door during

this time.

If the appliance was not able to calibrate itself automatically (for

example, because the appliance door was opened), the

calibration process is carried out again during the next cooking

operation.

After moving house

So that the appliance automatically adjusts itself to its new

location, you must reset the appliance to the factory settings

(see section: Basic settings) and repeat the initial start-up

process (see section: First use).

After a power cut

The appliance saves the calibration settings even in the event

of a power cut or disconnection from the mains. Recalibration

is not necessary.

3UHKHDW

6WHDP

&



Type of heating Used for

Hot air 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.

Steam 35 - 100 °C For vegetables, fish, side dishes, for juicing fruit and for blanching.

Hot air + Steam 120 - 230 °C for meat, bakes and baked goods.

Hot air and steam are combined.

Reheat 100 - 180 °C for plated meals and baked items.

Cooked food is gently reheated. The steam ensures that the food does not dry out.

Prove 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

Defrosting 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.

Slow cook 60 - 120 °C for sirloin, leg of lamb.

Tender pieces of meat stay particularly juicy.

Plate warming 30 - 70 °C for porcelain tableware.

Food does not cool down so quickly on preheated plates and dishes. Drinks also remain

warm for longer.

Keep warm 60 - 100 °C for keeping food warm for up to two hours

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Siemens HB36D585 Seite 7

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Andere Handbücher von Siemens HB36D585

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info