Start here
Five minutes of orientation and one burn-in run, and you're ready to cook.
The controls
Everything runs on one dial knob: turn it to move through menus (the current item is underlined), press it to select. Around the screen you'll find Options (settings, timer, cleaning), Light, Smart Control, Back, and Power. With the door open, only Power stops the oven.
Before your first bake
- Follow the on-screen welcome setup — language, time, and (optionally) the SmartThings app via QR code.
- Take all accessories out of the oven.
- Run Convection or Conventional at 200 °C for one hour to burn off the "new oven" smell. Some smoke is normal — keep the kitchen ventilated.
- Wash the trays and racks in warm soapy water. Done.
Know your shelf levels
Meet the trays
Which of these come in the box varies by model — the baking tray and universal tray are interchangeable in recipes, so use whichever you have.
Every mode at a glance
The full menu, with each mode's suggested temperature. The rest of this guide shows when and how to use them.
| Mode | Default | In one line |
|---|---|---|
| Oven modes — Everyday cooking | ||
| Convection | 160 °C | Fan-spread heat; the everyday default, multi-level baking |
| Conventional | 180 °C | Top + bottom heat, no fan; classic recipes |
| Eco Convection | 160 °C | Energy-saver, no preheat, slightly longer times |
| Large Grill | 220 °C | Full-width browning: toast, gratins, lasagne tops |
| Eco Grill | 220 °C | Smaller, gentler grill for fish and open sandwiches |
| Fan Grill | 180 °C | Grill + fan for evenly grilled meat and fish |
| Top Heat + Convection | 180 °C | Crispy tops on roasts |
| Bottom Heat + Convection | 200 °C | Crisp bases: pizza, bread, cake |
| Bottom Heat | 150 °C | End-of-bake browning for quiche and pizza bottoms |
| Pro-Roasting | 160 °C | Auto-sears at 220 °C, then finishes low and slow |
| Steam assisted — Steam Assist | ||
| Steam Convection | 160 °C | Fan heat + steam: bread, pastry, juicy roasts |
| Steam Top Heat + Convection | 180 °C | Crusty roasts: chicken, whole fish |
| Steam Bottom Heat + Convection | 200 °C | Crisp bottoms: pizza, quiche, pies |
| Air — Air Fry · Air Sous Vide | ||
| Air Fry | 220 °C | Crispy with almost no oil; upper zone, no preheat |
| Air Sous Vide | 60 °C | Hours at one exact low temperature; 50–95 °C range |
| Special functions — Smart extras | ||
| Keep Warm | 60 °C | Holds finished food warm (40–100 °C) |
| Plate Warm | 50 °C | Warms plates and serving dishes (30–80 °C) |
| Defrost | 30 °C | Gentle thawing for bread, cake, fruit, cream |
| Prove Dough | 35 °C | Proofs dough; also makes yogurt (30–50 °C) |
| Pizza Cook | 200 °C | Purpose-built pizza setting (160–250 °C) |
| Slow Cook | 80 °C | Melting roasts after a hob sear (70–120 °C) |
| Drying | 60 °C | Dried fruit, vegetables, herbs (40–90 °C) |
| Smart features — Dual Cook · Smart extras | ||
| Dual Cook | — | Divider in, two zones, two dishes at once |
| Auto Cook | — | 50 pre-programmed dishes, 20 of them dual-zone |
| Meat probe | — | Cook to core temperature instead of time |
Everyday cooking
Every cook follows the same rhythm: mode → temperature → time → START.
- Pick a mode with the dial knob and press to confirm.
- Set the temperature — each mode suggests a sensible default.
- Optional: turn on Fast Preheat when you're in a hurry.
- Set Cook Time, and what happens after: Oven Off, Keep Temp., or Keep Warm. You can also set Ready at — the oven works backwards and starts itself so dinner lands exactly on time.
- Press START. When it finishes, a +5 mins button appears if things need a touch longer.
Which mode when?
The everyday default. Fan spreads heat evenly — great for baking on multiple levels at once.
Top + bottom heat, no fan. Classic baking and roasting, and most traditional recipes.
Slower but thriftier, and no preheating needed. Great for jacket potatoes and crumbles.
Browning tops: lasagne, gratins, toast. Eco Grill is the smaller, gentler version for fish.
Grill + fan — for grilling meat or fish with more even cooking.
Crispy tops on roasts and lasagne.
Crisp bases — pizza, bread, cake.
Auto-sears at 220 °C, then finishes low and slow. Beef, poultry, fish — hands-off.
Cheat sheet: everyday favourites
| Dish | Setup | Level | Temp | Time |
|---|---|---|---|---|
| Homemade pizza (1–1.2 kg) | Universal tray | 2 | 190–210 °C | 10–15 min |
| Sponge cake (Ø 25–26) | Wire rack + tin | 2 | 160–170 °C | 35–40 min |
| Whole chicken 1.2 kg | Wire rack + tray below | 3 / 1 | 200 °C | 60–80 min |
| Roast veg 0.5 kg | Universal tray | 3 | 220–230 °C | 15–20 min |
| Baked fish fillet | Wire rack + tray below | 3 / 1 | 200–220 °C | 20–30 min |
| Toast | Wire rack, Large Grill | 5 | 270–300 °C | 2–4 min |
| Frozen pizza | Wire rack | 3 | 200–220 °C | 15–25 min |
| Frozen chips | Universal tray | 3 | 220–225 °C | 20–25 min |
Roasts and chicken: turn over about two-thirds through for even colour.
Dual Cook
One oven, two zones, two dishes — a roast up top and dessert below, at different temperatures, at the same time.
- Slide the divider into level 3. The oven detects it and the screen switches to two-zone view automatically.
- Pick Upper Oven or Lower Oven and set it up like any normal cook.
- Once one zone is running, tap the zone indicator at the top of the screen to start the other.
What runs where
| Zone | Modes | Range |
|---|---|---|
| Upper | Convection · Large Grill · Top Heat + Convection · Air Fry | 40–250 °C |
| Lower | Convection · Bottom Heat (+ Convection) · Steam Convection · Steam Bottom + Convection | 40–250 °C |
So the pattern is: browning and crisping up top, baking and steaming down below. Grills live in the upper zone; steam lives in the lower one.
There are also 20 dual Auto Cook programmes (and "Twin" mode to run one in each zone) — see Smart extras.
Steam Assist
Steam is the difference between good bread and great bread — crackly crust outside, soft and springy inside.
The routine
- Fill the reservoir (top-right corner) with 500 ml of drinking water.
- Pick a steam mode and a steam level — Low, Medium, or High.
- Cook as usual. Afterwards, run Options → Cleaning → Drain and empty the reservoir.
The steam modes
Fan heat + steam. Puff pastry, yeast cakes, bread, pizza — and juicy roast meat.
Crusty roasts: chicken, pork with crackling, whole fish.
Crisp bottoms: pizza, quiche, focaccia, apple pie.
Steam favourites
| Dish | Mode · steam | Level | Temp | Time |
|---|---|---|---|---|
| Chilled croissants / rolls | Steam Conv. · Low | 3 | 180–190 °C | 10–20 min |
| White bread loaf | Steam Conv. · Med | 2 | 180–190 °C | 30–40 min |
| Baguette | Steam Conv. · High → Conv. | 3 | 180–200 °C | 25–35 min |
| Cheesecake | Steam Conv. · Med | 3 | 150–160 °C | 55–65 min |
| Whole chicken 1.2 kg | Steam Top+Conv. · Med | 2 / 1 | 190–200 °C | 55–65 min |
| Pork roast, crackling | Steam Top+Conv. · Med | 3 / 1 | 170–180 °C | 90–120 min |
| Homemade pizza | Steam Bottom+Conv. · Med | 2 | 190–200 °C | 15–20 min |
Keeping the steam system happy
- Drain after every steam session — leftover water affects other modes.
- Descale when the oven asks. It counts your steam hours and prompts you; you get a two-hour grace period, then steam modes lock until you descale. Use a descaler made for steam ovens or coffee machines.
- Set your water hardness in Settings so the count is accurate (Israeli tap water is typically medium-hard to hard).
- Wipe the water collector (below the door) after cooking, once cool.
Air Fry
Crispy chips, wings, and schnitzel with barely any oil — and no preheating needed.
- Insert the divider (Air Fry runs in the upper zone) and put a tray on it to catch drippings — less splatter, less smoke.
- Set the air fry tray on the wire rack at level 4.
- Select Air Fry, set the temperature (default 220 °C), set the time, START.
- Flip the food halfway. This is the one trick that matters most.
Air Fry favourites
| Food | Temp | Time |
|---|---|---|
| Frozen french fries | 210–220 °C | 20–25 min |
| Homemade fries | 200–210 °C | 20–25 min |
| Frozen chicken nuggets | 210–220 °C | 15–20 min |
| Frozen chicken wings | 210–220 °C | 25–30 min |
| Fresh drumsticks | 200–210 °C | 30–35 min |
| Breaded chicken breast (schnitzel) | 200–210 °C | 25–30 min |
| Breaded cauliflower florets | 190–200 °C | 15–20 min |
| Vegetable mix | 200–210 °C | 15–20 min |
| Frozen churros | 190–200 °C | 10–15 min |
All on wire rack + air fry tray, level 4, with the divider in.
Air Sous Vide
Restaurant-grade precision without a water bath: the oven holds one exact low temperature for hours, so a steak can't overcook. Edge-to-edge perfect doneness, every time.
- Season lightly (less than usual — flavours concentrate) and seal the food in a heat-resistant vacuum bag. Fresh ingredients only; bags are single-use.
- Preheat, then place the bag on the wire rack at level 3.
- Select Air Sous Vide, dial in the exact temperature (adjustable by 1 °C, default 60 °C), set the time, START.
- When it's done: sear hard and fast — a screaming-hot pan, 30–60 seconds per side — for the crust the low oven can't give you.
Temperature guide
| Food | Result | Temp | Time |
|---|---|---|---|
| Steak, 4 cm | Rare | 54 °C | 3–4 h |
| Steak, 4 cm | Medium | 60 °C | 3–4 h |
| Steak, 4 cm | Well done | 68 °C | 3–4 h |
| Beef roast | Medium | 62 °C | 6–8 h |
| Pulled pork | Falling apart | 74 °C | 18–24 h |
| Chicken breast | Tender | 66 °C | 3–4 h |
| Duck breast | Tender | 63 °C | 3–4 h |
| Salmon steak | Tender | 52 °C | 2–3 h |
| Cod fillet | Tender | 55 °C | 2–3 h |
| Eggs (no bag!) | Poached | 63 °C | 2–3 h |
| Carrot / potato slices | — | 90 °C | 2–3 h |
| Asparagus | — | 85 °C | 2–3 h |
| Apple / pear slices | Dessert-soft | 80–83 °C | 2–3 h |
Recipe box
Ideas organized by what this oven does best — steam for bread and beyond, precision low-temperature plates, and a drying rack's worth of pantry projects.
Breads with steam
The routine is always the same: prove in Prove Dough (30–40 °C), bake with steam for the spring and shine, and for crusty loaves cut the steam partway so the crust can dry out and crackle.
| Bread | Mode · steam | Temp | Time | The trick |
|---|---|---|---|---|
| Challah | Steam Conv. · Low | 170–180 °C | 25–35 min | Egg-wash twice — before and 10 min in — for deep gloss |
| Sourdough boule | Steam Conv. · High → Conv. | 230 → 200 °C | 40–45 min | 10 min of high steam replaces the Dutch oven, then dry heat for crust |
| Focaccia | Steam Bottom + Conv. · Low | 200–210 °C | 15–25 min | Dimple hard, drown in olive oil, flaky salt after |
| Pita | Convection, no steam | 230–240 °C | 8–12 min | Blazing-hot tray makes the pocket — preheat the tray too |
| Bagels | Steam Conv. · Low | 210–220 °C | 18–22 min | Boil 30 s per side first; steam keeps the chew |
| Dinner rolls | Steam Bottom + Conv. · Low | 180–190 °C | 15–25 min | Brush with butter the second they come out |
| Babka | Convection | 160–170 °C | 35–45 min | Syrup-soak while hot; the loaf tin on level 2 |
| Kubaneh | Conventional | 100 °C | 8–10 h | Covered tin, in before bed — the oven allows up to 16 h below 100 °C |
Steam beyond bread
| Dish | Mode · steam | Temp | Time | Why steam |
|---|---|---|---|---|
| Crème caramel / flan | Steam Conv. · High | 120–130 °C | 20–30 min | Silky set with no water bath — straight from the manual |
| Cheesecake | Steam Conv. · Med | 150–160 °C | 55–65 min | No cracks, no springform bath |
| Salmon & greens tray | Steam Conv. · Low | 170–180 °C | 15–20 min | Fish stays translucent-moist while the veg roasts |
| Whole roasted cauliflower | Steam Conv. · Med | 200 °C | 35–45 min | Steam cooks the core through; finish with tahini and paprika oil |
| Stuffed peppers / tomatoes | Steam Conv. · Med | 180 °C | 30–40 min | Filling steams tender, tops still brown |
| Root vegetables | Steam Conv. · Med | 200–210 °C | 20–30 min | Crisp edges, creamy middles — no parboiling |
| Apple pie & fruit galettes | Steam Bottom + Conv. · Low | 180–190 °C | 25–35 min | Crisp base under juicy fruit |
| Yesterday's bread & pastries | Steam Conv. · High | 180 °C | 5–8 min | Comes back like it just left the bakery |
Air Sous Vide plates
Breast rubbed with za'atar and olive oil, bagged. Sear 60 seconds a side, serve over tahini with lemon.
Barely-set, butter-soft salmon flaked over labneh with olive oil, sumac, and herbs.
In the shell, no bag. Crack over hummus, sabich toast, or lentils — the yolk is a sauce.
54 °C rare, 60 °C medium, edge to edge. The sear after is everything: screaming pan, one minute a side.
Bagged with butter, honey, and cumin. Reduce the bag juices in a pan and pour back over.
Peeled pears bagged with red wine, sugar, and a cinnamon stick. Chill, then serve with the syrup.
Dried fruit & pantry projects
Yes — low-and-slow drying is a built-in feature, not a workaround. Special Function → Drying holds 40–90 °C with the fan circulating; below 100 °C the oven will run for up to 16 hours before its safety shutoff, so even long sessions are fine.
| What | Setup | Temp | Time |
|---|---|---|---|
| Fruit slices (apple, pear, pineapple, persimmon, mango) | Wire rack, level 3 | 70–80 °C | 5–7 h |
| Vegetables (tomato, courgette, mushroom) | Wire rack, level 3 | 70–80 °C | 3.5–8 h |
| Herbs | Wire rack, level 3 | 70–80 °C | 1–1.5 h |
| Fruit leather (purée on baking paper) | Universal tray | 70 °C | 4–6 h |
| Semi-dried tomatoes | Wire rack, cut side up | 90 °C | 3–4 h |
From the manual's own recipe book
Friday pizza night
300 g flour, 7 g dried yeast, 1 tbsp olive oil, 200 ml warm water, 1 tbsp sugar and salt — plus toppings.
Mix to a wettish dough, knead 5–10 minutes, then let the oven prove it: 30 minutes at 35 °C. Roll out, top, and bake hot and fast. Even better with Steam Bottom Heat + Convection for a crisp base.
Potato gratin
800 g potatoes sliced 3 mm, 100 ml milk, 100 ml cream, 1 beaten egg (50 g), salt, pepper, nutmeg, 150 g grated cheese, butter, thyme.
Butter the dish, layer the potatoes overlapping, pour over the cream mixture, top with cheese. Finish with fresh thyme.
Herb-roasted lamb chops
1 kg lamb chops, 4 garlic cloves (pressed), 1 tbsp each fresh thyme and rosemary, 2 tbsp salt, 2 tbsp olive oil.
Massage the marinade in and rest at room temperature for 30–60 minutes before roasting.
Quiche Lorraine
Pastry: 200 g flour, 80 g butter, 1 egg. Filling: 75 g bacon cubes, 125 ml cream, 125 g crème fraîche, 2 eggs, 100 g Swiss cheese, salt, pepper.
Rest the pastry 30 minutes in the fridge, line the dish, prick the base, and pour the filling in just before baking. Steam Bottom + Convection (Low steam) keeps the base crisp.
Fruit crumble
Topping: 200 g flour, 100 g butter, 100 g sugar, pinch of salt and cinnamon. Fruit: 600 g mixed fruit.
Rub the topping to crumbs, scatter over the fruit, bake until golden. Lower zone in Dual Cook while dinner roasts above.
Smart extras
The features that quietly do the thinking for you.
Meat probe — never overcook a roast again
Push the probe into the thickest part of the meat, plug it into the socket on the left wall, and set a target core temperature instead of a time. The oven stops itself, with a melody, at the exact moment it's done.
| Meat | Rare | Medium | Well done |
|---|---|---|---|
| Beef / lamb | 45–50 °C | 55–60 °C | 65–70 °C |
| Pork | — | — | 80–85 °C |
| Poultry | — | — | 85–90 °C |
Auto Cook — 50 pre-programmed dishes
Pick a dish, tell it the weight, and the oven sets mode, temperature, and time itself: gratins, lasagne, whole chicken, breads, cheesecake, pizza, fish, and more. It preheats where needed and beeps when it's time to put the food in. Twenty of them are dual-zone, and Twin mode runs one programme in each zone at once.
Special functions
Perfect proofing — also makes homemade yogurt (40–50 °C, 6–7 hours).
Sear on the hob, then hours of low heat for melting roasts.
Purpose-built pizza setting: thin crust at 210–230 °C, 10–15 min.
Gentle thawing for bread, cake, fruit, cream.
Dried fruit, vegetables, and herbs (70–80 °C, up to 7 hours).
Holds finished food warm; Plate Warm heats the dishes themselves.
SmartThings
Connect the oven to Wi-Fi during setup (or later in Settings → Connections) and the SmartThings app lets you check on and control it from your phone — enable Smart Control on the panel first. Handy for preheating on the way home.
Care & cleaning
A clean oven cooks better — and this one mostly cleans itself.
Cleaning, the short version
- Steam Clean (Options → Cleaning) softens light grime automatically — wipe after, leave the door ajar to dry. For heavy grease, wipe the worst off first.
- Pyrolytic burns everything to ash at very high heat. Empty the oven completely first (accessories warp); the door locks itself until it cools. Wipe the door edges after.
- Drain + Descale keep the steam system healthy — see the Steam section.
- Never line the oven floor with foil or place trays on it, don't pour water into a hot oven, and skip abrasive scourers. Warm soapy water solves almost everything.
Hungry? All the recipes moved to the Recipe box.