hanseatic 7NF30T0-E111E Gebrauchsanleitung Seite 63

Pizza mode (hot air and bottom
heat), 50–250 °C
In this combi mode, the heat in the
oven is very intense. It is particu-
larly suitable for gratinated dishes,
roasts, bakes and pizza. The func-
tion is also suitable for baking moist
or heavy cakes, fruit pies made from
yeast dough or short crust pastry, as
well as cheesecakes.
For searing a roast, choose a high
temperature, then switch to a low-
er temperature. If the cooking time
takes longer than an hour according
to the recipe or based on your expe-
rience, keep cooking at 160 °C.
The working fan is audible during
operation.
Bottom heat, 30–220 °C
This setting generates heat from
the bottom only. The intensity of
the heat coming from the bottom is
dependent on the shelf height. Se-
lect this heating method, e.g. for a
brown, crisp base.
Defrosting (fan only)
Defrosting merely circulates un-
heated air within the cooking com-
partment. This accelerates the
defrosting process. No heat is ap-
plied during defrosting (see 'Defrost
mode' on page EN-23).
Yeast dough, 30–45 °C
The special programme for the
preparation of yeast dough and
sourdough and for making yogurt.
Microwave, 80–800 W
In this setting, you are using the
appliance like a microwave. Please
observe the notes in section „Gen-
eral information about microwaves"
(see page EN-12).
Modes/standard functions
Detailed information and tips on the
heating methods can be found in the en-
closed brochure 'Baking, roasting and
cooking'.
Oven mode
(1)
(13)
1. First, tap on the sensor (13), to exit
other functions.
2. To select the desired function, tap the
sensor (8) until the display shows the
desired function.
(7)
3. To change the temperature, use the
+/– sensors or the slider (7).
4. To change the cooking time, tap the
sensor (5) and use the +/– sensors or
the slider (7).
5. If you want to pre-heat the oven,
• tap the sensor (9).
The oven will begin to heat immediately.
Once preheating is complete, you will
hear one signal tone. The symbol goes
out.
• Put the food in the oven now.
6. Continue as described in 'Starting, in-
terrupting, continuing and ending' on
page EN-18.
Page EN-21
(9) (8)
(1)
(5) (2)