AEG B89201-1-A, B8920-1-M User Manual

COMPETENCE CB8920-1

Built In Fan / Steam Oven

Installation and Operating Instructions

Dear Customer,

Please read this instruction book carefully.
Above all, please observe the “safety” section on the first few pages.
Please retain this instruction book for later reference. Pass them on to
any subsequent owners of the appliance.

The following symbols are used in the text:

1 Safety Instructions

Warning: Information concerning your personal safety.
Important: Information on how to avoid damaging the appliance.

3 Information and practical tips

2 Environmental information

1. These numbers indicate step by step how to use the appliance.

2. …

3. …

These operating instructions contain information on steps you can take
yourself to rectify a possible malfunction. Refer to the section “What to
do if...”.

Your local AEG Service Force Centre is available to deal with technical
problems (addresses and telephone numbers are listed under “Customer
Service Centres”).

For additional information, also see the section “Service & Spare Parts”.

Printed on recycled paper.
Thinking ecologically means acting ecologically …

2

Contents

Operating Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Description of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

General Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Oven Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Before using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Setting the clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Setting the Language . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Setting the Display Brightness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Operating the Oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

The Electronic Oven Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Inserting the combination shelf, baking tray and general purpose tray . . . 19

Steam Cooking Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Additional Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Clock Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Other Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Switching off the clock display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Child Safety Device . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Button lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Oven Safety Cut-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Usage, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Steam Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Vigorous Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Vigorous Steam Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Fan Cooking and Vigorous Steam in succession . . . . . . . . . . . . . . . . . . . . 35

Fan Cooking and Vigorous Steam in succession . . . . . . . . . . . . . . . . . . . . 35

Interval Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Interval Steam Cooking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

3

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Roasting Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Meat Probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Grilling Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Drying Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Defrosting Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Bio Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Making Yoghurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Raising yeast dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Low Temperature Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Low Temperature Cooking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Preserving Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Programmed Functions and Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Cleaning and care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Side Rails. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Steam Generation System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Oven Light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

What to do if ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Safety Instructions for the Installer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

Service and Spare Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79

4

Operating Instructions

1 Safety

Electrical Safety

• This appliance must be connected by a qualified electrician or com-
petent person.

• In the event of a fault or damage to the appliance: disconnect from
the mains supply.

• For safety reasons, do not clean the appliance with steam jet or high-
pressure cleaning equipment.

• Repairs to the appliance must be carried out by a trained service
engineer only. Considerable danger may result from improper repairs.

If repairs become necessary, please contact your local Service Force
Centre.

Child Safety

• Never leave children unsupervised when the appliance is in use.

Safety during Operation

This appliance should be used only for the domestic cooking, roasting
and baking of food.

• Be careful if connecting electrical appliances to sockets near this
appliance. Electrical leads should not be allowed to come near the
hotplates or to become caught under the hot oven door.

• Warning: Danger of burns! When in use, the oven interior surfaces
become very hot.

• Warning: When cooking with the Vigorous Steam function, do
not under any circumstances open the oven door. The escaping

steam can cause moisture damage to furniture and cabinets. Avoid
any direct contact with escaping steam as it could cause scalding.

• If you use alcohol in your cooking, a slightly flammable alcohol/air
mixture may ensue. In this case, be careful when opening the door.
Do not handle any sources of heat, sparks or naked flames when do­ing so.

5

How to avoid damage to the appliance

• Do not line the oven with aluminium foil and do not place baking
trays, ovenware, etc. on the oven floor, as the heat that builds up will
damage the oven enamel.

• Fruit juices dripping from the baking tray will leave stains, which you
will not be able to remove. For very moist cakes, use the all-purpose
tray.

• Do not put any strain on the oven door when open.

• Never pour water directly into the hot oven. This could cause electri-

cal faults or damage to the enamel.

• Rough handling, especially around the edges of the front panel, can
cause the glass to break.

• Do not store any inflammable materials inside the oven. These could
ignite when the oven is switched on.

• Do not store any moist foods inside the oven. This could damage the
oven enamel.

2 Disposal

Packaging material

The packaging materials are environmentally friendly and can be recy­cled. The plastic components are identified by markings, e.g. >PE<,
>PS<, etc. Please dispose of the packaging materials in the appropriate
container at your local waste disposal facilities.

Old appliance

Please dispose of your old appliance in line with the guidelines for dis­posal in your area.

1 Warning: Before disposing of old appliances please make them inoper-

able so that they cannot be a source of danger.

To do this, disconnect the appliance from the mains supply and re­move the mains cable from the appliance.

6

Description of the Appliance

General Overview

Water Drawer

Control Panel

Door
Handle

Full Glass
Door

7

Control Panel

Water Drawer

Main Power Button

Oven Features

Oven/Time Display Temperature Display

Selector Buttons

Oven Functions

Clock Functions

Oven Light

Top heat and grill elements

Oven lighting

Shelf positions

Meat probe socket

Fan
Oven lighting
Rear wall heating ele-

ment/Fat filter

Side rails,

removable

Side rails,
removable

Bottom heat

Steam generator/Steam rosette

8

Oven Accessories

Combination shelf

For dishes, cake tins, items for
roasting and grilling.

Baking Tray

For cakes and biscuits
(not suitable for Vigorous Steam
cooking)

All-purpose tray

For roasting or for collecting meat
juices or fat (not suitable for Vigor­ous Steam cooking)

Inner tray

For fatty meat (for positioning in
the All-Purpose tray, not suitable
for steam cooking)

Meat probe

Used on joints of meat to determine
the internal temperature and exact­ly how well done they are during
cooking (not suitable for Vigorous
Steam cooking)

9

Before using for the first time

Setting the clock

3 The oven only operates when the time has been set.

When the appliance is connected to
the electrical supply or when there
has been a power cut, the arrow for
the clock flashes.

Set the current time with the
or button.

Wait 5 seconds.

10

The flashing stops and the clock dis­plays the time of day set.

The appliance is now ready to use.

Setting the Language

1. Switch the appliance on by pressing

the main power button .

2. Press the main power and the
clock function buttons at the
same time.

3. Using the selector buttons
and select one of the languages
available.

4. Press the main power and the
clock function buttons at the
same time, to store the selected
language.

11

Setting the Display Brightness

The brightness of the display can be adjusted, to make it easier to read
in ovens built-in at higher levels.

1. Switch the appliance on by pressing
the main power button .

2. Press the main power and the
clock function buttons at the
same time.

3. Press the Oven Functions
button.

4. Set the brightness with the
or button.

5. Press the main power and the clock function buttons at the
same time, to store the brightness setting selected.

12

Initial Cleaning

You should clean the oven thoroughly before using for the first time.

1 Attention: Do not use sharp or abrasive cleaning materials. These could

damage the oven surface.

3 For ovens with metal fronts, use normal commercially available clean-

ing agents.

1. Press the Main Power button, then press the Oven Light but-
ton. The oven light comes on.
Open the oven door.

2. Remove all accessories and the side rails and clean them with warm
water and washing-up liquid.

3. Also wash out the oven with warm water and washing-up liquid and
and leave to dry.

4. Wipe the front of the appliance with a damp cloth.

13

Operating the Oven

The Electronic Oven Control

Display
Oven Functions

Time Functions Time Functions

Cooking Time Display End Time Display

Time/Countdown

Time Display

Temperature Display

Main Power Button

Oven Functions

Meat Probe

Programme

Clock Functions

Oven Light

Selector Buttons

3 General Instructions

• Always switch the appliance on first by pressing the mains power

button .

• When the selected function is lit, the oven begins to heat up or the

clock begins to count down to the start time set.

• When the temperature selected is reached, an audible signal sounds.

• The oven light can be switched on and off while the oven is operating

by pressing the button.

• Switch the appliance off by pressing the mains power button .

14

Oven Functions

The oven has the following functions:

3 The functions Pizza Setting, Rotitherm and Conventional

(Top/Bottom Heat) have an automatic rapid heating function. This

ensures that the selected temperature is reached as quickly as possible.

Vigorous Steam

Fixed temperature setting: 96°C.
For fruit, vegetables, fish, potatoes, rice, pasta and other side dishes.
Steam generator, bottom heating element and fan are on.

Interval Steam

Suggested temperature: 180°C.
For baking and roasting and warming up frozen or chilled meals.
Fan and steam generator operate alternately.

Fan Cooking

Suggested temperature: 150°C.
For baking on up to three oven shelves and for roasting.
The rear heating element is on and the fan is also switched on.

Pizza Setting

Suggested temperature: 200°C.
For baking cakes on one oven shelf and for cakes, pastries and biscuits

that require a more intensive browning and a crispy base. This might in­clude pizzas, quiches, fruit flans.

Bottom and rear heating elements are on and in addition the fan is
switched on.

Rotitherm

Suggested temperature: 180 °C
For roasting larger pieces of meat or poultry on one level. This function

is also suited to cooking foods au gratin and browning.
The grill heating element and top heat operate alternately with the fan.

Dual Grill

Suggested temperature: 230°C
For grilling flat foodstuffs in large quantities, for example, steaks, es-

calopes, fish, or for toasting.
Top heat and grill heating elements are on.

15

Single Grill

Suggested temperature: 230°C.
For grilling flat foodstuffs placed in the centre of the grill,

for example, steaks, escalopes, fish, or for toasting.
The grill heating element is on.

Top/Bottom Heat (conventional oven)

Suggested temperature: 200°C
For baking and frying/roasting on one shelf position.
The Top and Bottom Heat heating elements are on.

Drying/Defrosting

Suggested temperature: 30°C.
For drying herbs, fruit and vegetables and for defrosting.
Bottom heating element and fan are on.

Low Temperature Cooking

Fixed temperature setting: 120/80 °C.
For preparing especially tender, succulent roasts.
Rear heating element and fan are on.

16

Switching the Oven On and Off

Switching on the oven function

1. Switch the appliance on by pressing the main power switch .

2. Press the Oven Function button

as often as necessary, until the de­sired oven function is lit.

• A suggested temperature appears

on the temperature display.

• If the suggested temperature is

not changed within approx. 5
seconds, the oven begins to heat
up.

Changing oven temperature

Press the or button, to
raise or lower the temperature.

The setting changes in steps of 5°C.

Thermometer symbol

• The slowly rising thermometer symbol indicates how hot the oven is

as it heats.

• The three segments of the thermometer symbol show how quickly the

oven is heating up..

Checking the temperature

Press and at the same
time.

The current temperature appears in
the temperature display.

17

Changing the oven function

Press the OVEN FUNCTION
button as often as necessary, until
the desired oven function appears.

Switching off the oven function

To switch off the oven, press the
OVEN FUNCTION button, as of­ten as necessary, until no oven
function is displayed any more.

Switching off the oven

Switch the appliance off by pressing
the main power switch .

3 Cooling fan

When the oven is switched on, the fan comes on automatically to keep
the surfaces of the appliance cool. When the oven is switched off, the
fan continues to operate to cool the appliance down, then switches it­self off.

18

Inserting the combination shelf, baking tray and general
purpose tray

Inserting the baking tray and
general purpose tray:

The trays have a little bulge on the
left and right edges. These act as an
anti-tip device and must always be
located towards the rear when in­serting the tray.

Inserting oven shelves:

Insert the shelf at the desired
position.

Steam Cooking Functions

1 Attention: The steam cooking functions must always be set in con-

junction with the clock functions Cook Time or End Time (see
section Clock Functions Cook Time and End Time).

1 Attention: Only water is to be used as the liquid for the steam cooking

function.
A buzzing sound is heard when the water has been used up. When more
water is added, the buzzing sound is switched off again.

3 To prevent limescale forming, use decalcified water only, for example,

from a water filter.

3 Due to the automatic steam dispersal period of approx. 5 minutes at

the end of the cooking time and the heating up time of approx.
2 minutes, settings of less than 10 minutes have little effect.

Steam will also escape when the door is opened.

Vigorous Steam

1. Water (approx. 700 ml) is not

poured directly into the steam gen­erator, but into the drawer in the
control panel.

The water supply lasts for approx.
30 minutes.

2. Switch the oven on by pressing the
mains power button .

19

3. Using the Oven Functions button select the Vigorous Steam func-
tion.

4. Using the Clock Functions button

select Cook Time or End
Time and using the or
button set the desired cooking time.

After about 2 minutes, the first
steam appears. A single audible sig­nal indicates when the cooking tem­perature of around 96°C is reached.

A triple signal is sounded at the end
of cooking time.

5. Use the mains power button to stop the signal and switch off the
oven.

After the oven has cooled down, soak up any remaining water from the
steam generator using a sponge and wipe if necessary with a little vin­egar.

Leave the door ajar to let the oven dry out completely.

Interval steam

The continual change from hot air to steam takes place automatically.

1. Do not pour the water directly into the steam generator, but into the
drawer in the control panel.

2. Switch the oven on by pressing the mains power button .

3. Using the Oven Functions button, select the Interval Steam func-

tion and using the or button select the temperature.

4. Using the Clock Functions button

select Cook Time or End
Time and using the or
button set the desired cooking time.

20

Then proceed as for Vigorous Steam
Cooking.

Additional Functions

Programmes

3 For this function, use the recipes supplied in the chapter “Programmed

Functions and Recipes”.

Selecting programmes

1. Press the Programme button

repeatedly until the desired pro­gramme appears.

– In the Function Display the sym-

bol for the corresponding Oven
Function and the recommended
shelf position appear.

– The suggested temperature ap-

pears in the Temperature Dis­play.

– The cooking time and the end of cooking time appear in the Time

Display.

– After about 5 seconds the oven is switched on.
– 10 minutes before the end of the programme an audible signal

sounds.

2. Check the cooking at this point.

3 Does not apply to Vigorous Steam!

– When the cooking time is completed, an audible signal sounds.

“0:00” flashes in the Time Display.

3. The signal can be stopped by pressing any button.

Delaying the start

The start of the cooking time can be delayed (see Clock Functions End
Time).

3 The Clock Function End Time can be set, if the programme has been

running for less than two minutes.

Ending the cooking time early

Press the Programme button repeatedly until no programme is
displayed.

21

Meat Probe

Ensures that the oven switches itself off as soon as the temperature at
the centre of a roast reaches a set temperature.
The meat probe is best used together with the Conventional
(Top/Bottom heat) and Rotitherm.

There are two temperatures to be set:

– Oven temperature: see Roasting Table
– The core temperature: see Meat Probe Table

1 Important: Only the meat probe supplied may be used. If replacing,

please use only genuine spare parts.

1. Push the tip of the meat probe in as
fully as possible, so that the tip is in
the centre of the meat and not in
contact with any bone.

2. Insert the meat probe plug into the
socket on the side wall of the oven,
pushing it in fully.

3. Repeatedly press the Oven
Function button until the de­sired oven function appears.

4. Start setting the desired core tem­perature within 5 seconds, using the

or buttons.
The display changes to the current
core temperature.

22

3 • The core temperature is displayed

from 30°C.

• Should the current core tempera-

ture already be displayed, before
the desired core temperature is
set, press the meat probe
button and carry out the setting
process. To set the oven tempera­ture, press the meat probe
button twice.

• Start setting the desired oven

temperature within 5 seconds, us­ing the or buttons.

– As soon as the core temperature set is reached, an audible signal

sounds and the oven switches itself off automatically.

5. To switch off the signal, press any button.

1 Warning: The meat probe is very

hot. There is a risk of being burned
when removing the plug and the tip
of the meat probe.

6. Remove the meat probe’s plug from
the socket and take the meat out of
the oven with the meat probe still
inserted.

7. Switch off the appliance.

Checking or changing the core temperature

– By pressing the meat probe button, you can change between the

current and the set core temperatures and the set oven temperature.

– Change the temperature using the or buttons.

23

Clock Functions

Countdown

To set a countdown. A signal sounds after the time has elapsed.
This function does not affect the operation of the oven.

Cook time

To set how long the oven is to be in use.

End time

To set when the oven is to switch off again.

Time

To set, change or check the time
(See also section “Before Using for the First Time”).

3 General hints

• When a clock function has been selected, the related arrow flashes

for around 5 seconds. During this time, the desired setting can be
made using or .

• After the desired time has been set, the arrow flashes again for

around 5 seconds. The arrow then remains lit. The set time begins to
run.

24

Countdown

1. Press the clock function but-

ton as often as necessary, until the
Countdown arrow flashes.

2. Set the desired Countdown time us­ing the or button
(max. 99 minutes).

After about 5 seconds the display
shows the time remaining.

The Countdown arrow lights up.

When the time has elapsed, an au­dible signal sounds for 2 minutes.
“0.00“ and the Countdown arrow
flash.

To turn off the audible signal:
Press any button.

25

Cooktime

1. To select the oven function and

temperature.

2. Press the clock function but-
ton as often as necessary, until the
Cooktime arrow flashes.

3. Set the desired cooking time with
the or button.

The Cooktime arrow lights up.

26

When the time has elapsed, an au­dible signal sounds for 2 minutes.
The oven switches itself off.

“0.00“ and the Cooktime arrow
flash.

To turn off the audible signal:
Press any button.

End Time

1. To select the desired oven function

and temperature.

2. Press the clock function but-
ton as often as necessary, until the
End Time arrow flashes.

3. Set the desired switch-off time with
the or button.

The End Time arrow lights up.

When the time has elapsed, an au­dible signal sounds for 2 minutes.
The oven switches itself off.

“0.00“ and the End Time arrow
flash.

To turn off the audible signal:
Press any button.

27

COOK TIME and END TIME combined

3 Cook Time and End Time can be used simultaneously if the oven is to

automatically switch on and off at a later time.

1. Select the desired oven function

and temperature.

2. Using the COOK TIME function,
set the time required for cooking
the dish concerned,for example,
1 hour.

3. Using the END TIME function, set
the time at which the dish should
be ready, for example, 14:05.

The COOK TIME and END TIME
arrows flash.

The oven switches on automatically
at the time calculated,for example,
13:05.

When the set cooking time has
elapsed, an audible signal sounds
for 2 minutes and the oven switches
itself off, for example, at 14:05.

28

Adjusting the time

1. Press the clock function but-

ton as often as necessary, until the
Time arrow flashes.

2. Set the current time with the
or the button.

3. After about 5 seconds, the arrow
stops flashing and the clock displays
the time set.
The appliance is now ready to use
again.

3 The time can only be modified, if

the child safety device is released,
neither of the clock functions COOK
TIME or END TIME nor any
oven functions are set.

29

Other Functions

3 Between 22:00 and 6:00 the brightness of the display is automatically

reduced.

Switching off the clock display

2 You can save energy by switching off the clock display.

1. Press the mains power button to
switch off the appliance.

2. Press and hold the meat probe

button and the button at the
same time until the display goes out
(about 2 seconds).

3 As soon as the oven is switched on

again, the display comes on auto­matically.
When the appliance is switched off
again, the clock display goes out
again.
To have the clock display on permanently again, you must set the clock
display again.

Switching on the clock display

1. Switch off the appliance by pressing the mains power button .

2. Press and hold the meat probe button and the button at the

same time until the display comes on again (approx. 2 seconds).

30

Child Safety Device

As soon as the child safety device is engaged, the oven cannot be
switched on.

Activating the child safety device

1. Switch on the appliance by pressing

the mains power button . No
Oven Function must be selected.

2. Press and hold the Programme
and buttons at the same time,
until CHILD SAFETY appears in the
display.

The child safety device is now en­gaged.

Releasing the child safety device

Press and hold the Programme and buttons at the same time,
until CHILD SAFETY disappears from the display.

The child safety device is now released and the oven is again ready for
use.

Button lock

To ensure that oven functions set are not accidentally altered.

Setting the button lock

1. Switch on the appliance by pressing the mains power button .

2. Select the oven function.

3. Press and hold Programme and

buttons at the same time for
about 2 seconds, until LOCK appears
in the display.

The button lock is now engaged.

Releasing the button lock

Press and hold Programme and buttons at the same time for
about 2 seconds.

The button lock is automatically cancelled, if the appliance is switched
off.

31

Oven Safety Cut-out

3 If not switched off after a certain time, or if the temperature is not

modified, the oven switches off automatically.
The last temperature set flashes in the temperature display and an au­dible signal sounds.

The oven switches off when the oven temperature is:

30 - 120°C after 12.5 hours
120 - 200°C after 8.5 hours
200 - 230°C after 5.5 hours

Switching on after a safety cut-out

Switch the oven off completely.
It can then be switched on again.

32

Usage, Tables and Tips

Steam Cooking

For steam cooking, use either the Vigorous Steam or Interval Steam
oven functions.

Warning: When cooking with the Vigorous Steam function, do not

1

under any circumstances open the oven door.

Attention: Always use water only.

1

Cookware for Steam Cooking

• Baking tins and roasting dishes made of appropriate heat and corro-

sion-resistant materials are suitable for steam cooking.

• Chrome steel food containers are particularly suitable. (See Special

Accessories.)

Oven levels

• The appropriate shelf position can be found in the following table. Be

careful to count shelf positions starting from the bottom.

3 General Instructions

• For cooking times longer than 30 minutes or when cooking larger

quantities, top up with water, if necessary.

• If not used for long periods, thoroughly rinse out the water drawer,

connecting hoses and steam generator (see Chapter “Care and Clean­ing”).

How to use the Steam Cooking Tables

The following tables give the required temperature settings, cooking
times and shelf positions for a selection of typical dishes.

• Temperatures and cooking times are for guidance only, as these will

depend on the composition and size of the food, the quantity of
items and type of ovenware.

• If you cannot find the settings for a particular recipe, look for the

one that is most similar.

• Unless otherwise stated, the values given in the tables assume that

steam cooking is started with the oven cold.

33

Vigorous Steam

The Vigorous Steam method of preparation is suitable for all types of
food, fresh or frozen. It can be used for cooking, warming, defrosting,
poaching or blanching vegetables, meat, fish, pasta, rice, sweet corn,
semolina and eggs.

A complete menu can be prepared at one time, on the serving dishes,
irrespective of quantity or cooking time.

For information, see Table.

Vigorous Steam Table

Vigorous Steam (700 ml water)

Type of food

Risotto 2 25-30

Rice 2 35-40

Jacket potatoes, medium-sized 2 45-55

Boiled potatoes 2 35-40

Ratatouille 2 25-30

Brussels sprouts 2 30-35

Cauliflower, whole 2 40-45

Tomatoes, whole 2 15-20

Beetroot, whole 2 60-70

Kohlrabi / Celery / Fennel, chopped 2 35-40

Courgettes, chopped 2 20-25

Carrots, chopped 2 30-35

Defrosting and cooking vegetables 2 30-35

Blanching beans 2 20-22

Blanching vegetables 2 12-15

Tender veal ham 1,000 g 2 50-75

Smoked loin of pork 600-1,000 g 2 45-55

Warming up meat loaf in 1 cm slices 2 20-25

Trout, 170-300 g 2 15-25

Shelf position Time in mins.

34

Vigorous Steam (700 ml water)

Type of food

Eggs, soft 2 8-10

Eggs, medium 2 10-12

Eggs, hard 2 15-20

Shelf position Time in mins.

Fan Cooking and Vigorous Steam in succession

Fan Cooking and Vigorous Steam can be combined to cook meat, vege­tables and side-dishes in the oven one after the other and then using
Vigorous Steam with one another, so that they will be ready to serve at
the same time.

• Roast the meat with the Fan Cooking function.

• Put prepared vegetables and accompaniments in oven-proof dishes

and place them in the oven with the roast.

• Start the Vigorous Steam function and cook everything together un-

til ready.

3 Before you can start the Vigorous Steam function, the oven must have

cooled to a temperature of around 85°C (see temperature display). For
faster cooling, open the oven door.

Fan Cooking and Vigorous Steam in succession

Type of food

Roast pork 1 kg,
Potatoes, Vegetables,
Gravy

Roast veal 1 kg,
Rice, Vegetables

Fan cooking

Temp.
in °C

180 40-50 30-35

180 40-50 30-35

Meat

time in

mins.

Meat and

accom-

paniments

time in

mins.

Vigorous Steam

(700 ml water)

Shelf posi-

tion

1
3

1
3

35

Interval Steam

Interval Steam cooking is particularly suitable for roasting large joints
of meat and defrosting or re-heating portions of food cooked previous­ly.

Interval Steam Cooking Table

Cooking on more than one oven level

Interval steam (250 ml water)

Type of food

Re-heating of complete meal
6 plates, dia. 24 cm

Roast pork 1 kg 180* 55-65 2

Roast veal 1 kg 180* 45-55 2

Meat loaf, uncooked, 500 g 180 30-40 2

Veal sausages 90 15-20 2

Frankfurters 90 15-20 2

Smoked loin of pork 600-1,000 g 180 35-45 2

Chicken, 1 kg 180* 45-55 2

Duck 1.5-2 kg 180* 55-65 2

Goose 3 kg 170* 130-170 1

Fish fillets 90 10-15 2

Potatoes au gratin,
Leek/potatoes au gratin

Pasta bake 180 35-45 2

Lasagne 180 45-50 2

Misc. types of bread
500-1,000 g

Rolls 50-60 g 200-210 20-25 2

Cut up a whole roast before warming.
* Pre-heat the oven.

Temperature

in °C

120 15-20 1, 3 and 5

180 40-50 2

190-200 50-60 2

Time

in mins.

position

Shelf

36

Baking

For baking, use either the Fan Cooking, Pizza setting or Conventional
oven functions.

3 When baking, remove the grease filter, as otherwise baking time is

prolonged and surfaces are browned unevenly.

Baking Tins

• For Conventional baking (Top/Bottom heat), use dark metal and non-

stick tins.

• Bright metal, glass and ceramic baking tins are also suitable for Fan

Cooking or Pizza setting oven functions.

Oven Levels

• Conventional baking is only possible on one level.

• With Fan Cooking, you can bake dry, flat biscuits and cookies on up

to 3 baking trays at the same time.

1 baking tray:
for example, oven level 3

1 baking tin:
for example, oven level 1

2 baking trays:
oven levels 1 and 4

3 baking trays:
oven levels 1, 3 and 5

37

General Instructions

• Be careful to count oven levels starting from the bottom.

• Insert the baking tray with the bevel at the front!

• Always place cakes in tins in the middle of the grill.

• With Conventional (top/bottom heat) or Fan-assisted cooking, you

can also bake two cakes at the same time in tins placed next to each
other on the grill. This does not significantly increase baking time.

3 When frozen foods are used the trays inserted may distort during cook-

ing. This is due to the large difference in temperature between the
freezing temperature and the temperature in the oven. Once the trays
have cooled the distortion will disappear again.

How to use the Baking Tables

The Tables give the required temperature settings, baking times and
oven shelf levels for a selection of typical dishes.

• Temperatures and baking times are for guidance only, as these will

depend on the consistency of pastry or mixture, the number and the
type of baking tin.

• We recommend using the lower temperature the first time and then,

if necessary, for example, if a deeper browning is required, or baking
time is too long, selecting a higher temperature.

• If you cannot find the settings for a particular recipe, look for the

one that is most similar.

• If baking cakes on baking trays or tins on more than one level, baking

time may be extended by 10-15 minutes.

• Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one

level.

• Cakes and pastries at different heights may brown at an uneven rate

at first. If this occurs, please do not change the temperature set-
ting. Different rates of browning even out as baking progresses.

2 With longer baking times, you can switch the oven off

about 10 minutes before the end of the baking time, in order to utilise
the residual warmth.

Unless otherwise stated, the values given in the tables assume that
cooking starts with a cold oven.

38

Baking Table

Baking on one level

Fan Cooking Conventional oven Time

Type of baking

Shelf

position

Tempera-

ture

ºC

Shelf

position

Tempera-

ture

ºC

for both

functions

Hours:

Mins.

Baking in tins

Ring cake or
brioche

Madeira cake/
fruit cakes

1 150-170 1 160-180 0:50-1:10

1 140-160 1 150-170 1:10-1:30

Sponge cake 1 140-160 2 160-180 0:25-0:40

Flan base - short pastry 3 170-180 2 190-2101)0:10-0:25

Flan base - sponge mix­ture

3 150-170 2 170-190 0:20-0:25

Apple pie 1 150-170 1 170-190 0:50-1:00

Savoury flan
(e.g. Quiche Lorraine)

1 160-180 1 190-210 0:30-1:10

Cheese cake 1 140 -160 1 170-190 1:00-1:30

Cakes/pastries/breads on baking trays

Plaited bread/bread
crown

Christmas stollen 3 160-170

3 160-170 3 170-190 0:30-0:40

1)

3 160-1801)0:40-1:00

Bread (rye bread) first

then

Cream puffs/Eclairs

2)

1 180-200

140-160

3 160-170

Swiss roll 3 150-170

Cake with crumble

3)

topping

Buttered almond cake/
sugar cakes

3 150-160 3 170-190 0:20-0:40

3 160-170

Fruit flans
(made with yeast dough/

3 140-160 3 170-190 0:25-0:50

sponge mixture)

1)

2 230

160-180

1)

3 190-210 0:25-0:40

1

3 180-2001)0:10-0:20

1)

3 190-2101)0:15-0:30

1)

0:20

0:30-1:00

39

Fan Cooking Conventional oven Time

Type of baking

Fruit flans made with
short pastry

2)

Shelf

position

Tempera-

ture

ºC

Shelf

position

Tempera-

ture

ºC

3 150- 170 3 170-190 0:40-1:20

for both

functions

Hours:

Mins.

Yeast cakes with
delicate toppings/fillings
(e.g. cream cheese, cream,

- - 3 170-190 0:40-1:20

etc)

Pizza (with a lot of top-

2)

ping)

Pizza (round baking
sheet)

Unleavened bread, pitta
bread

1 180-200 1 190-2101)0:30-1:00

1 230

1)

1 230

- - 2 230

1)

1)

0:10-0:25

0:15-0:25

Swiss tarts 1 180-200 1 210-230 0:35-0:50

Biscuits

Short pastry biscuits

Viennese whirls

Biscuits made with
sponge mixture

Pastries made with egg
white, meringues

3)

3)

3)

3 150-160 3 170-1901)0:06-0:20

3 140-150 3 160-180 0:10-0:40

3 150-160 3 170-190 0:15-0:20

3 80-100 3 100-120 2:00-2:30

Macaroons 3 100-120 3 120-140 0:30-0:60

Danish pastries 3 150-160 3 170-190 0:20-0:40

Puff pastries 3 170-180

Rolls 3 170-190

1)

3 190-2101)0:20-0:30

1)

3 180-2201)0:20-0:35

Browning

“Hawaii” toast 3 200-220 3 230

1)

0:14-0:16

1) Pre-heat the oven.

2) Use universal tray.

3) Baking on 2 levels possible.

The numbers printed in bold indicate the most suitable oven

function or temperature for each.

40

Baking on several shelf positions

Fan Cooking

Type of cake or pastry

Cakes and pastries on baking sheets

Cream puffs/eclairs 1/4 - 160-18010:35-0:60

Dry streusel cake 1/4 - 140-160 0:30-0:60

Biscuits

Shortcrust biscuits 1/4 1/3/5 150-160 0:15-0:35

Small piped biscuits 1/4 1/3/5 140-150 0:20-0:60

Sponge fingers 1/4 - 160-170 0:25-0:40

Meringues 1/4 - 80-100 2:10-2:50

Macaroons 1/4 - 100-120 0:40-1:20

Small pastries made with
yeast dough

Small pastries made with
puff pastry

Bread rolls 1/4 - 180-19010:30-0:55

1) Pre-Heat oven.

Shelf position from bottom

2 Levels 3 Levels

1/4 - 160-170 0:30-0:60

1/4 - 170-18010:30-0:50

Tempera-

ture ºC

Time

Hours:

Mins.

41

Pizza Setting

The stated baking times are for guidance only.

Pizza Setting

Type of baking

Short pastry

Covered fruit pie 150-160 2 45-60

Cheesecake (on tray) 150-160 2 45-55

Blackcurrant cake,
to prebake base

Blackcurrant cake,
to finish baking

Puff pastry

French apple flan 160-170* 2 40-45

Yeast dough

Cheesecake 150-160 2 35-45

Pizza 220* 1 15-20

Biscuits

Nut biscuits 160-170 1 25

Kneaded dough

Spinach quiche 190-200 2 30-35

Bread and rolls

Unleavened bread 200-220* 2 21

Oven bakes and gratins

Cheese and leek macaroni 180-200 1 37

* Pre-heat the oven.

Temperature

in °C

160-170* 2 15

150-160 2 30

Shelf position

Baking time in

minutes

42

Frozen foods Pizza setting

Type of pastry or cake Temperature in °C Shelf position

Lay on the grill tray,

insert baking tray be­low (shelf position in

accordance with the

manufacturer’s in-

structions as stated

on the package)

Frozen pizza

Follow the manu-

facturer’s in-

structions

as stated on the

package

Baking time

in minutes

Follow the man-

ufacturer’s in-

structions

as stated on the

package

Also observe the manufacturer’s instructions for all other frozen
products.

Table for Bakes and Gratins

Conventional cooking

(top/bottom heat)

Oven level,

from bot-

tom

Pasta bake 1 180-200 1 160-170 0:45-1:00

Lasagne 1 180-200 1 160-170 0:25-0:40

Vegetables au

*)

gratin

Baguettes
topped with
melted

*

cheese

Sweet bakes 1 180-200 - - 0:40-0:60

Fish bakes 1 180-200 1 160-170 0:30-1:00

Stuffed
vegetables

* Preheat oven.
Information printed in bold indicates the most suitable oven function for the dish.

1 200-220 1 160-170 0:15-0:30

1 200-220 1 160-170 0:15-0:30

1 180-200 1 160-170 0:30-1:00

Tempera-

ture [in °C]

Rotitherm Time

Oven level,

from bot-

tom

Tempera-

ture [in °C]

Hours:

Mins.

43

Frozen Ready Meals Table

Food to be

cooked

Frozen pizza 3

*

Chips
(300-600 g)

Baguettes 3

Fruit flans 3

* Note: turn chips 2 or 3 times during cooking.

Oven

level from

bottom

3 Rotitherm 200-220°C 15-25 Mins.

Oven function Temperature Time

Conventional

Conventional

Conventional

oven

oven

oven

as per manu­facturer’s in-

structions

as per manu­facturer’s in-

structions

as per manu­facturer’s in-

structions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

44

Tips on Baking

Baking Results Possible Cause Remedy

The cake is not
browned enough at
the bottom

The cake sinks (be­comes soggy, lumpy,
streaky)

Cake is too dry Oven temperature too low Set a slightly higher oven

Cake browns uneven-lyOven temperature too high

Baking time too long Temperature too low Set a slightly higher oven

Wrong oven level Place cake lower

Oven temperature too high Use a slightly lower setting

Baking time too short Set a longer baking time

Too much liquid in the dough Use less liquid next time.

Baking time too long Set a shorter baking time

and baking time too short

Dough is unevenly distributed Spread the dough evenly on

Grease filter is inserted Take out the grease filter

Grease filter is inserted Take out the grease filter

Baking times cannot be re­duced by setting higher
temperatures

Pay attention to mixing
times, especially if using
mixing machines

temperature next time

Set a slightly lower tempera­ture and increase baking
time

the baking tray

temperature next time

45

Roasting

For roasting, use either the Rotitherm or Conventional oven function.

Ovenware for roasting

• Any heat-resistant dish is suitable for roasting. (Refer to the manu-

facturer's instructions.)

• If the dish has plastic handles, check that they are heat-resistant. (Re-

fer to the manufacturer's instructions.)

• Large roasts can be placed directly in the all-purpose tray or on

the oven shelf with the all-purpose tray placed underneath, (for

example, turkey, goose, 3-4 chickens, 3-4 leg joints).

• We recommend that all lean meats are roasted in a roasting dish

with a lid (for example, roast veal, braised beef, pot roast, frozen

meat.) This makes the meat more succulent.

• We recommend that all types of meat that are to be browned and

crisped are roasted in a roasting dish without a lid (e.g. roast pork
(for crackling), meat loaf, roast lamb and mutton, duck, 1-2 leg joints,
1-2 chickens, smaller poultry, roast beef, fillets, game.)

3 Tip: The oven will get less dirty if you always use a dish for roasting!

Oven levels

• Please see the following table for the shelf positions to be used.

Notes on the Roasting Table

Information is given in the table on suitable oven functions, tempera­ture settings, cooking times and shelf positions for various types of
meat. The information is for guidance only.

• We recommend roasting meat and fish with a minimum weight of

1kg in the oven.

• In general, the Conventional oven function is particularly suitable for

very lean meat such as game and fish. For all other types of meat
(particularly poultry) we recommend using the Rotitherm oven func­tion.

• To prevent meat juices or fat from burning on, we recommend adding

a little liquid to the roasting dish.

• Turn the meat as required (after 1/2 - 2/3 of cooking time).

3 Tip: Baste large joints and poultry with their juices several times during

roasting. This will give better roasting results.

2 Switch the oven off about 10 minutes before the end of the cooking

time to make use of the residual heat.

46

Roasting Table

Quantity Conventional Rotitherm Time

Type of

Meat

Beef

Pot roast 1-1.5 kg 2 200-230 - - 2:00-2:30

Roast beef
or fillet

- inside
raw

- inside
rare

- well
done

Pork

Shoulder,
Neck,
Ham

Cutlet,
Loin

Meat loaf

Knuckles
of pork
(pre­cooked)

Veal

Roast veal 1 kg 2 210-220 2 160-180 1:30-2:00

Knuckles
of veal

Lamb

Leg of
lamb,
Roast
lamb

Saddle of
lamb

Weight

each cm.

thick

each cm.

thick

each cm.

thick

1-1.5 kg 2 210-220 2 160-180 1:30-2:00

1-1.5 kg 2 180-190 2 170-180 1:00-1:30

750 g-

1kg

750 g-

1kg

1.5-2 kg 2 210-225 2 160-180 2:00-2:30

1-1.5 kg 2 210-220 2 150-170 1:15-2:00

1-1.5 kg 2 210-220 2 160-180 1:00-1:30

Oven
Level

from

Bottom

Tempera-

ture

ºC

2 230

2 230

2 210-230

2 170-180 2 160-170 0:45-1:00

2 210-220 2 150-170 1:30-2:00

1)

Oven
Level
from

Bottom

1

1

Tempera-

ture

2 190-200 0:05-0:06

2 180-190 0:06-0:08

2 170-180 0:08-0:10

Hrs. mins.

ºC

each cm.

thick

47

Quantity Conventional Rotitherm Time

Type of

Meat

Game

Chine of
hare,
Leg of
hare

Saddle of
venison

Haunch of
venison

Poultry

Poultry
portions
4-6 pieces

Chicken
halves
2-4 pieces

Chicken,
Fatted
chicken

Duck 1.5-2 kg 2 210-220 2 160-180 1:00-1:30

Goose 3.5-5 kg 2 200-210 2 150-160 2:30-3:00

Turkey

Fish (steamed)

Whole fish 1-1.5 kg 2 / 3 210-220 2 / 3 160-170 0:45-1:15

1) Pre-heat the oven.
Information printed in bold indicates the best oven function.

Weight

up to 1 kg 3 220-230

1.5-2 kg 2 210-220 2 160-180 1:15-1:45

1.5-2 kg 2 200-210 2 160-180 1:30-2:15

each

200-250 g

each

400-500 g

1-1.5 kg 2 220-230 2 170-180 0:45-1:15

2.5-3.5 kg 2 200-210 2 150-160 1:30-2:00

4-6 kg 2 180-200 2 140-150 2:30-4:00

Oven
Level

from

Bottom

Tempera-

ture

ºC

3 220-230 3 180-200 0:35-0:50

3 220-230 3 180-200 0:35-0:50

Oven
Level
from

Bottom

1

Tempera-

ture

ºC

3 160-170 0:25-0:40

Hrs. mins.

48

Meat Probe Table

Food to be cooked Meat core temperature

Beef

Rib steak or filet steak, rare
medium
well done

Pork

Shoulder of pork, ham joint, neck 80 - 82°C

Chop (saddle), smoked pork loin 75 - 80°C

Meat loaf 75 - 80°C

Veal

Roast veal 75 - 80°C

Knuckle of veal 85 - 90 °C

Mutton / Lamb

Leg of mutton 80 - 85°C

Saddle of mutton 80 - 85°C

Roast lamb, leg of lamb 75 - 80°C

Game

Saddle of hare 70 - 75 °C

Leg of hare 70 - 75 °C

Whole hare 70 - 75 °C

Saddle of venison 70 - 75 °C

Haunch of venison 70 - 75 °C

45 - 50°C
60 - 65°C
75 - 80°C

49

Grill Sizes

For grilling, use either the Single Grill  or Dual Grill  oven functions
with the 230°C temperature setting.

1 Attention: Always grill with the oven door closed.

3 The empty oven should always be pre-heated for 3 minutes!

Ovenware for grilling

• For grilling, use the oven shelf and the general purpose tray placed

underneath.

Oven Levels

• For grilling flat food, the 4th shelf position is used.

Tips on using the Grilling Table

The grilling times are for guidance only and will depend on the type
and quality of the meat or fish.

• Grilling is particularly suitable for flat pieces of meat or fish.

• Turn the food about half way through the grilling time.

Grilling Table

50

All-pur-

Food to be

grilled

4-8 pork chops Dual Grill 230 1 4 15 12

2-4 pork chops

Marinaded pork
steaks

2-4 fillet steaks,
rare

4 fillet steaks,
medium

2 chicken halves

4 chicken halves Dual Grill 230 1 3 15-20 18-22

Function

Single

grill

Dual Grill 230 1 4 12 14

Single

grill

Dual Grill 230 1 4 6-8 7-9

Single

grill

Tempera-

ture in°C

230 1 4 14 12

230 1 4 5-7 6-8

230 1 4 15-20 18-22

pose tray

Shelf position

Oven
shelf

Grilling time in

minutes

1st

side

2nd
side

All-pur-

Food to be

grilled

1-4 chicken legs Dual Grill 230 1 4 20 14

4-6 chicken legs Dual Grill 230 1 4 20 18

Sausages,
up to 6

Sausages,
more than 6

Coiled sausage,
up to 4 pieces

Coiled sausage,
up to 6 pieces

Whole fish Dual Grill 230 1 3 12 ---

Toasted bread
(no topping)

Function

Single

grill

Dual Grill 230 1 4 5-10 7

Single

grill

Dual Grill 230 1 4 10 12

Dual Grill 230 1 4 1-2 1-2

Tempera-

ture in°C

230 1 4 5-10 7

230 1 4 10 11

pose tray

Shelf position

Oven
shelf

Grilling time in

minutes

1st

side

2nd
side

51

Drying

For drying, use the Defrost/Dry oven function.

Ovenware

• Use the oven shelf or baking tray, spread with baking paper.

Oven Levels

• You can dry food on 2 oven levels at the same time.

• Place the shelf or the baking tray in the 1st and 4th shelf positions

from the bottom.

Tips on using the Drying Table

• Prepare the food to be dried and distribute it evenly over the shelf or

baking tray.

• Halfway through the drying time, turn the food.

• When the food is still soft but no more juice is coming out, remove it

from the oven.

Drying Table

52

Food

Vegetables

Beans 75 6 - 8

Chilli peppers (chopped) 75 6 - 8

Vegetables for soup 75 5 - 6

Mushrooms 50 6 - 8

Herbs 40 - 50 2 - 3

Fruit

Plums 75 8 - 10

Apricots 75 8 - 10

Apple slices 75 6 - 8

Pears 75 6 - 9

Temperature

°C

Time

Hours

Defrosting

For defrosting, use the Defrost/Dry oven function with the 30°C tem­perature setting.

Cookware for defrosting

• Unwrap the food and place it on a plate on the oven shelf.

• Do not cover with a plate or bowl, as these can substantially lengthen

the defrosting time.

Oven Levels

• For defrosting, place the shelf on the 1st shelf position.

Tips on using the Defrosting Table

The following table provides a guide for defrosting times.

Defrosting Table

Food

Chicken, 1,000 g 100-140 20-30

Meat, 1,000 g 100-140 20-30

Meat, 500 g 90-120 20-30

Trout, 150 g 25-35 10-15 Do not cover.

Strawberries,
300 g

Defrost­ing time

Mins.

20-30 10-20 Do not cover.

Further de-

frosting

time (Mins.)

Place the chicken on an upturned
saucer on a large plate. Half way
through defrosting time, turn over or
cover with foil.

Half way through defrosting time,
turn over or cover with foil.

Half way through defrosting time,
turn over or cover with foil.

Comments

53

Bio Functions

The low temperatures that can be set with this oven can be used to
make yoghurt or to raise yeast dough.

1 Attention: the suggested temperatures have to be changed with all

Bio functions!

Making Yoghurt

For making yoghurt, use the Conventional (Top/Bottom heat) oven
function.

Ovenware

• To hold the yoghurt, use cups or glasses of around 150 ml. capacity,

covered with foil or a lid.

Oven level

• Always insert the shelf on the 3rd shelf position from the bottom.

1. Bring some milk to the boil (e.g. 1 litre for 6-8 servings).

2. Let the milk cool to 40 °C.

3. Stir a carton of natural yoghurt (about 150 g) into the milk, then pour

into containers and cover.

4. Place the containers on the oven shelf.

5. Select the Conventional function using the Oven Function button
and change the suggested temperature to 40 °C.

6. After approx. 5-8 hours take the yoghurt out and chill it.

Raising yeast dough

For raising dough, use the Conventional oven function.

Ovenware

• To contain the dough, use a bowl that is heat-resistant to 40°C.

Oven level
Insert the shelf on the 2nd shelf position from the bottom.

1. Put the dough in the bowl, cover with clear film and place on the shelf.

2. Select the Conventional function using the Oven Function button
and change the suggested temperature to 40 °C.

3. Leave the dough to rise until it has doubled in volume.

54

Low Temperature Cooking

With the Low Temperature cooking function, meat becomes beautifully
tender and remains particularly succulent.

2 When roasting with low temperatures, up to 20 percent less energy is

needed than with normal roasting.

Ovenware

• At low temperatures, always roast meats uncovered.

Oven levels and cooking times

• The appropriate shelf position and cooking time can be found in the

following table.

Tips for cooking at low temperatures

• The first 10 minutes of the programme are used to heat the empty

oven to 120°C. The three segments of the thermometer symbol flash
in succession. When the pre-heating time is completed, an audible
signal sounds.

• The oven switches automatically to a temperature of 80°C. This re-

mains constant for the whole of the cooking time.

• Meanwhile sear the meat in a very hot frying pan, place it in a

roasting tray or directly on the oven shelf with the all-purpose
tray underneath it and then roast it in the pre-heated oven.

3 The automatic oven switch off function cannot be used in conjunc-

tion with the oven function Low Temperature Cooking.

3 We recommend Low Temperature Cooking for lean, tender pieces of

meat and fish.
Low Temperature Cooking is not suitable for pot roasts or roast pork,
for example.

Low Temperature Cooking Table

Pre-heating Cooking

Type of food

Roast beef 1-1,5 120 80 90-110 2

Fillet of beef 1-1,5 120 80 90-110 2

Roast veal 1-1,5 120 80 100-120 2

Weight

kg

Tempera-

ture

°C

Tempera-

ture

°C

Time
mins.

Shelf po-

sition

55

Making Preserves

For making preserves, use the Interval Steam oven function.

Preserving Jars

• For preserving, use only commercially available preserve jars of the

same size.

3 Jars with twist-off or bayonet type lids and metal tins are not suitable.

Oven Levels

• For preserving, use the lowest shelf position.

Tips on Preserving

• Use the all-purpose tray for preserving. There is enough room on this

for up to six 1-litre preserving jars.

• The preserving jars should all be filled to the same level and clamped

shut.

• Place the preserving jars on the all-purpose tray in such a way that

they are not touching each other.

Preserving Table

56

Preserve

Soft fruit

Strawberries, Blueber­ries, Raspberries,
Ripe gooseberries

Unripe gooseberries 140-150 35-45 15 ---

Stone fruit

Pears, Quince,
Plums, Damsons,
Fruits with hard flesh

Vegetables

Carrots 140-150 50 15 60

Mushrooms 140-150 45 30 60

Mixed pickles 150-160 50 15 ---

Tempera-

ture

°C

140-150 35-45 --- ---

140-150 35-45 15 ---

Cooking

time until

simmering

Mins.

Continue

cooking

at 100 °C

Mins.

Leave

to stand

with the oven

switched off

Mins.

Programmed Functions and Recipes

The appliance has 12 programmed functions and recipes, which can be
selected one after the other using the Programme button.

1. Cleaning programme

2. Vegetables

3. Potatoes au gratin

4. White bread

5. Rolls

6. Baked fish fillet

7. Trout

8. Pizza

9. Quiche Lorraine

10. Chicken

11. Saddle of veal

12. Heating food

1. Cleaning Programme

1. Pour water (approx. 150 ml) and 1 tablespoon of vinegar directly into

the steam generator.

2. Start the automatic cleaning programme.
A triple signal is sounded at the end of the cleaning programme.

3. Use the mains power button to stop the signal and switch off the
oven.

Wipe out the oven with a soft cloth.
Remove any residual water from the steam generator.

To completely dry the oven, leave the oven door ajar for
around 1 hour.

57

Recipes

2. Vegetables

Ingredients:

– 400 g cauliflower,
– 200 g carrots,
– 200 g kohlrabi,
– 200 g yellow and red peppers.

Method:

Rinse cauliflower and divide into florets.
Peel carrots and kohlrabi and cut into bite-sized pieces.
Wash peppers and cut into slices.
Arrange all ingredients in a stainless steel dish with a colander insert.
If making double the amount, the food can be placed on 2 oven levels.

Setting Shelf positions Water via water drawer

Vegetables 1 and 3 700 ml

3. Potatoes au gratin

Ingredients:

– 1000 g potatoes,
– salt and pepper, 1 teaspoon of each,
– 1 clove of garlic, peeled,
– 300 g Greyerz or Emmental cheese, grated,
– 3 eggs,
– 250 ml milk,
– 4tablespoons cream,
– 1tablespoon thyme,
– 3tablespoons butter.

58

Method:

Peel potatoes, slice thinly, dry and then salt and pepper them.
Place half of the slices of potato in a greased, oven-proof dish. Sprinkle
some grated cheese over them. Layer the rest of the potato slices over
this and sprinkle the rest of the cheese on the top.
Crush the clove of garlic and beat together with the eggs, milk, cream
and the thyme. Salt the mixture and pour over the potatoes.
Place knobs of butter on the gratin.

Setting Shelf position Water via water drawer

Potatoes au gratin 2 200 ml

4. White bread

Ingredients:

– 1000 g flour, type 405,
– 1 cube of fresh yeast or 2 packets of dried yeast,
– 600 ml milk,
– 15 g salt.

Method:

Place the flour and the salt in a large bowl. Dissolve the yeast in the
milk and add to the flour. Knead all ingredients into a workable dough.
A little more milk may be required depending on the quality of the
flour.
Leave the dough to rise until it doubles in volume.
Form two loaves from the dough and lay them on the greased baking
tray or patisserie tray (special accessory). Leave the loaves to rise again
by half their volume.
Before baking, dust them with flour and with a sharp knife cut 3 diag­onal lines, at least 1 cm deep.

Setting Shelf position Water via water drawer

Bread 2 200 ml

59

5. Rolls (40 g each)

Ingredients:

– 500 g flour, type 405,
– 20 g of fresh yeast or 1 packet of dried yeast,
– 300 ml water,
– 10 g salt.

Method:

Place the flour and the salt in a large bowl. Dissolve the yeast in the
water and add to the flour. Knead all ingredients into a workable
dough.
Leave the dough to rise until it doubles in volume.
Cut dough into pieces, form into rolls and lay them on the greased bak­ing tray or the patisserie tray (special accessory). Leave rolls to rise
again for about 25 minutes.
Before baking, cut a cross into the rolls. As an option, sprinkle with
poppy, caraway or sesame seeds.

Setting Shelf positions Water via water drawer

Rolls 2 and 4 200 ml

6. Baked fish fillet

60

Ingredients:

– 700 g filet of pike-perch or sea trout, cut into cubes,
– 100 g Emmental cheese, grated,
– 200 ml cream,
– 50 g bread crumbs,
– salt, pepper, lemon juice,
– parsley, chopped,
– 40 g butter to grease the dish.

Method:

Sprinkle the fish filet with lemon juice and leave it to marinade for a
while. Then dab off surplus juice using kitchen paper.
Salt and pepper the fish filets on both sides. Lay them in a greased
oven-proof dish.
Mix the cream, grated cheese, breadcrumbs and the chopped parsley
and distribute over the fish.

Setting Shelf position Water via water drawer

Fish fillets 3 200 ml

7. Trout

Ingredients:

– 4 trout of 200 - 300 g each,
– lemon juice, pepper, salt.

Method:

Wash the trout well inside and out, sprinkle with lemon juice, season
and place them in 2 stainless steel dishes with colander insert.
Serve with fried flaked almonds.

Variation - Blue trout:

Before the trout are placed in the stainless steel dishes with colander
inserts, pour hot water and vinegar over them.

Setting Shelf positions Water via water drawer

Trout 1and3 700ml

8. Pizza

1 Baking tray

Ingredients for the dough:

– 300 g flour, type 405,
– 180 ml water,
– 15 g yeast,
– 2 tablespoons olive oil,
– 1 teaspoon salt.

Method for the dough:

Dissolve the yeast in the water and with the other ingredients knead to
an elastic dough.
Cover the dough and leave it to rise for 30 minutes.

Ingredients for the topping:

– 1 tin of chopped tomatoes (drained weight 400 g),
– 150 g salami, sliced, cut into quarters,
– 300 g mozzarella, cut into 1 cm dice.

As a variation, use mushrooms or ham for the toppings.

Preparation:

Roll out the dough, lay it on the greased baking tray and cover it with
the topping ingredients in the order given.
Leave it to rise again for 20 minutes.

Setting Shelf position Water via water drawer

Pizza 2 -

61

9. Quiche Lorraine

Ingredients for the pastry:

– 250 g flour, type 405,
– 125 g butter,
– 60 ml water,
– 1 teaspoon salt,
– a little pepper and nutmeg.

Method:

Mix together flour, butter and salt, add the water and knead together
briefly to form pastry.
Leave the pastry to cool in the fridge for 1 hour.

Ingredients for the topping:

– 100 ml milk,
– 150 ml sour cream,
– 2 eggs,
– 150 g Greyerz or Emmental cheese, grated,
– 150 g lean bacon, diced,
– 150 g onions, diced,
– pepper, nutmeg.

Method:

Fry the bacon and onions lightly.
Whisk the milk, cream, eggs and seasoning together well,
then mix in the cheese.

62

Preparation:

Roll out the pastry and use it to line a greased plain flan tin with a re­movable bottom (dia. 28 cm). Distribute the bacon and onions over it
evenly and pour the liquid mixture over them.

Setting Shelf position Water via water drawer

Quiche Lorraine 1 -

10. Chicken

Ingredients:

– 1 chicken (1,000 - 1,200 g),
– 2 tablespoons oil,
– salt, pepper, paprika, curry powder.

Method:

Wash the chicken and dry it with kitchen paper.
Mix the spices with the oil and use the mixture to oil the chicken evenly
inside and out.
Then place the chicken, breast down, in an oven-proof dish or glass dish
with a colander insert (special accessory).
After about 25 minutes, turn the chicken.
After the first audible signal (about 50 mins.) check how it is cooking. If
required, leave it to cook for the rest of the roasting time until the sec­ond audible signal (about 60 mins.).

Setting Shelf position Water via water drawer

Chicken 2 200 ml

11. Saddle of veal

Ingredients:

– 1000 g saddle of veal,
– 2 tablespoons oil,
– salt, pepper, paprika.

Method:

Wash the saddle of veal and dry it with kitchen paper.
Mix the seasoning with the oil and use the mixture to oil the meat
evenly.
Place the saddle of veal in an oven-proof dish or glass dish with a col­ander insert (special accessory) and place it in the oven.

Setting Shelf position Water via water drawer

Saddle of veal 2 200 ml

63

12. Warming food

Method:

Place the food on a plate.
Put it in the oven without a cover.
Max. 6 plates (dia. 26 cm).

Setting Shelf positions Water via water drawer

Heating food 1, 3, 5 200 ml

64

Cleaning and care

Warning: For safety reasons cleaning the appliance with a steam jet

1

cleaner or high-pressure water cleaner is not permissible!

Exterior of the Appliance

• Wipe the front of the appliance with a soft cloth dipped in warm

soapy water.

• Do not use scourers, caustic cleaners or abrasive items.

• Use commercially available cleaners for metal fronts.

Oven Interior

Cleaning Programme

The Cleaning Programme function is described in full in the chapter
Programmed Functions and Recipes.

Manual Cleaning

1 Warning: When cleaning, no oven functions must be selected and the

oven must have cooled down.

3 Clean the appliance after each use. In this way residues are easier to

clean off and are not allowed to burn on.

1. Open the oven door and press the Oven Light button.

2. After every use, wipe out the oven with a solution of washing-up liquid

and allow it to dry. Do not use abrasive objects. If necessary, soak any
residues first or switch on the Vigorous Steam function for a short time.

3 Clean stubborn residues with special oven cleaners.
1 Attention: If using an oven spray, please follow the manufacturer's in-

structions carefully.

Accessories

Wash all slide-in units (shelf unit, baking tray, shelf support rails etc.)
after each use and dry well. Soak briefly to make them easier to clean.

65

Side Rails

To clean the sides of the oven, the left and right side rails can be re­moved from the oven.

Taking out the side rails

1. Loosen the screw.

2. Pull the rails sidewards (1).

3. Lift the rails off the rear hook (2).

3 To remove/replace the side rails on

the right, open the cover on the meat
probe socket.

66

Replacing the side rails

1. Set the rails in the rear hook and

press against the screw hole (1).

2. Insert the screw and tighten (2).

67

Steam Generation System

1 Attention: Wipe the steam generator dry after each use. Soak up wa-

ter with a sponge.

3 Remove any lime residue with water and vinegar.

To prevent limescale forming, use decalcified water only, for example,
from a water filter.

1 Attention: Chemical de-scaling agents can damage the oven's surface

enamel. Always follow the manufacturer's instructions carefully.

Water Drawer and Steam Generator

1.Pour water and vinegar (about

300 ml) into the steam generator.
Leave it to take effect.

2. Remove the water and vinegar with
a non-abrasive sponge.

3. Rinse out the steam generator sys­tem through the water drawer us­ing clean, decalcified water
(100-200 ml).

4. Soak up remaining water from the
steam generator with the sponge and wipe dry.

5. Leave the door open to let the oven dry out completely.

68

Oven Light

1 Danger of electric shock! Before replacing the oven light bulb:

• Switch off the oven.

• Take the fuses out of the fuse box or switch off.

3 To protect the oven light bulb and the glass cover, lay a cloth on the

bottom of the oven.

Replacing the rear oven light bulb/
Cleaning the glass cap

1. Take off the glass cap by turning it

to the left.

2. Remove seals and metal ring and
clean the glass cap.

3. If necessary:
replace bulb with a 25 Watt,
230 V, 300°C heat-resistant oven

light bulb.

4. Fit seals and metal ring to the glass
cap.

5. Re-fit the glass cap.

69

Replacing the side oven light bulb/Cleaning the glass cap

1. Take out the side rails on the left.

2. Unscrew the metal frame using a

cross-tip screwdriver.

3. Take off the metal frame and seal
and clean them.

4. If necessary:
replace bulb with a 25 Watt,
230 V, 300°C heat-resistant oven

light bulb.

5. Re-fit metal frame and seal and
tighten screws.

6. Replace the side rails.

70

Oven Door

The door of your appliance may be removed for cleaning.

Removing the oven door

1. Open the oven door completely.

2. Completely fold back the clamp­ing levers on both door hinges.

3. Grip the oven door with both hands
and close it about 3/4 going past
the point of resistance.

4. Pull the door away from the oven
(Caution: the door is heavy!)

5. Place the door, with the outer sur-

face downwards, on a soft, flat sur­face, (for example on a blanket) to
avoid scratches.

Hanging the oven door

1. From the side of the door on which

the handle is positioned, take hold
of the sides of the door with both
hands.

2. Hold the door at an angle of approx.
60°.

3. Insert the door hinges as far as pos­sible into the two slots on the right
and left at the bottom of the oven

at the same time.

4. Lift the door up until resistance is

met and then open it fully.

5. Fold the clamping levers on both
door hinges back into their original
position.

6. Close the oven door

71

What to do if ...

Fault Possible cause Remedy

The oven does not heat up. The oven has not been

"F 9“ appears in the display. Press the mains power

The oven is not heating up,
but the function display is
operating. A small arrow
will light up.

The oven light does not
come on.

switched on.

The correct time has not
been set.

The required settings have
not been made.

The oven safety cut-out
has been triggered.

The fuse in the domestic
wiring system (fuse box)
has been tripped.

The bulb in the oven has
blown.

Switch the oven on.

Set the correct time.

Check the settings.

See Oven Safety Cut-out.

Check the fuse.
If the fuses are repeatedly
tripped, please call a quali­fied electrician.

button .

Set the oven function to
ZERO. Do not switch off
the oven.
Press and hold down the
three buttons PRO­GRAMME, MEAT PROBE
and at the same time,
until a signal can be heard.

Replace the oven bulb.

If you are unable to remedy the fault by following the above sug­gestions, please contact your specialist dealer or Service Force
Centre.

1 Warning: Repairs to the appliance should only be carried out by ap-

proved service engineers. Repairs carried out by inexperienced persons
may cause serious injury to the user.

If the appliance has been used incorrectly, the customer service engi­neer's visit or that of the specialist dealer will not be made free of
charge, even during the warranty period.

3 Advice on cookers with metal fronts:

Because of the cold surface at the front of the cooker, opening the
oven door during (or just after) baking or roasting may cause the
glass to steam up.

72

Technical Data

Oven Interior Dimensions

Height x Width x Depth 31 cm x 41 cm x 41 cm
Capacity (usable capacity) 52 l

Regulations, Standards, Directives

This appliance meets the following standards:

• EN 60 335-1 and EN 60 335-2-6

relating to the safety of electrical appliances for household use and
similar purposes and

• EN 60350, or DIN 44546 / 44547 / 44548

relating to the operating features of electric cookers, hobs, ovens,
and grills for household use.

• EN 55014-2

• EN 55014

• EN 61000-3-2

• EN 61000-3-3

relating to basic requirements for electro-magnetic compatibility
protection (EMC)

5 This appliance complies with the following EU Directives:

• 73/23/EWG dated 19.02.1973 (Low Voltage Directive)

• 89/336/EWG dated 03.05.1989 (EMC Directive including Amending

Directive 92/31/EWG).

73

Installation Instructions

Important: The new appliance may only be installed and connected by

1

an approved specialist.
Please observe this instruction, otherwise the warranty will not cover
any damage that may occur.

1 Safety Instructions for the Installer

• A device must be provided in the electrical installation which allows

the appliance to be disconnected from the mains at all poles with a
contact opening width of at least 3 mm.
Suitable isolation devices are, for example, circuit breakers, fuses
(screw-type fuses are to be removed from the holder), earth leakage
trips and contactors.

• The installation must guarantee shock protection.

• The stability of the unit in which the appliance is fitted must satisfy

the requirements of DIN 68930.

• Built-in ovens and hobs are fitted with special connector systems.

They may only be combined with appliances with a matching system.

74

75

77

76

3,5x25

Index

A

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Additional functions . . . . . . . . . . . . . . . . . . 21

All-purpose tray . . . . . . . . . . . . . . . . . . . . 9

, 19

B

Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . 43

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Baking tray . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Bio Functions . . . . . . . . . . . . . . . . . . . . . . . . 54

Button lock . . . . . . . . . . . . . . . . . . . . . . . . . . 31

C

Child safety device . . . . . . . . . . . . . . . . . . . . 31

Cleaning

accessories. . . . . . . . . . . . . . . . . . . . . . . . . 65

Cleaning before first use . . . . . . . . . . . . . 13

Oven interior. . . . . . . . . . . . . . . . . . . . . . . 65

Side rails . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Steam generation system . . . . . . . . . . . . 68

Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

setting the time . . . . . . . . . . . . . . . . . . . . 24

Clock display . . . . . . . . . . . . . . . . . . . . . . . . . 30

Clock Functions . . . . . . . . . . . . . . . . . . . . . . 24

Combination shelf . . . . . . . . . . . . . . . . . . . . . 9

Control panel . . . . . . . . . . . . . . . . . . . . . . . . . 8

D

Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Description of the appliance. . . . . . . . . . . . . 7

Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

G

Grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

I

Interval steam. . . . . . . . . . . . . . . . . . . . . . . . 36

L

Low temperature cooking . . . . . . . . . . . . . . 55

M

Making preserves . . . . . . . . . . . . . . . . . . . . . 56

Meat probe . . . . . . . . . . . . . . . . . . . . . . . . 9

, 22

O

Oven

accessories . . . . . . . . . . . . . . . . . . . . . . . . . .9

Bulb. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69

functions . . . . . . . . . . . . . . . . . . . . . . . . . .15

operating . . . . . . . . . . . . . . . . . . . . . . 14

Safety cut-out . . . . . . . . . . . . . . . . . . . . . .32

, 17

P

Programmes . . . . . . . . . . . . . . . . . . . . . . . . . . 21

R

Ready Meals . . . . . . . . . . . . . . . . . . . . . . . . . .44

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Rotitherm . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

S

Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Side rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66

Steam cooking functions . . . . . . . . . . . . . . .19

T

Tables and tips . . . . . . . . . . . . . . . . . . . . . . . .33

V

Vigorous Steam . . . . . . . . . . . . . . . . . . . . . . .34

W

What to do if ... . . . . . . . . . . . . . . . . . . . . . . .72

78

Service and Spare Parts

If you wish to purchase spare parts or require an engineer, contact your
local AEG Service Force Centre by telephoning:

08705 929 929

Your telephone call will be automatically routed to the Service Force
Centre covering your post code area.
For the address of your local Service Force Centre and further informa­tion about Service Force, please visit the website at

www.serviceforce.co.uk

When you contact the Service Centre they will need the following in­formation:

1. Your name & address, including post code.

2. Your telephone number

3. Clear and concise details of the fault.

4. The model and serial number of the

appliance (found on the rating plate).

5. The purchase date:
Please note that a valid purchase re-

ceipt or guarantee documentation is
required for in-guarantee service
calls.

Customer Care

For general enquiries concerning your AEG appliance or for further in­formation on AEG products please contact our Customer Care Depart­ment by letter or telephone at the address below or visit our website at
www.aeg.co.uk.

Customer Care Department
AEG Domestic Appliances
55-77 High Street
Slough
Berkshire, SL1 1DZ

Tel. [phone] (*)
(*) Calls may be recorded for training purposes.

79

From the Electrolux Group. The world´s No.1 choice.

The Electrolux Group is the world´s largest producer of powered appliances for kitchen, cleaning and outdoor
use. More than 55 million Electrolux Group products (such as refrigerators, cookers, washing machines,
vacuum cleaners, chain saws and lawn mowers) are sold each year to a value of approx. USD 14 billion in more
than 150 countries around the world.

AEG Hausgeräte GmbH
Postfach 1036
D-90327 Nürnberg

http://www.aeg.hausgeraete.de

© Copyright by AEG

315 6430 13-B-010903-04

Subject to change without notice

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