AEG B8920-1-A User Manual

COMPETENCE B8920-1

Fitted Fan/Steam Cooking oven

Installation and Operating Instructions

Dear customer,

Please read these user information carefully.
Pay particular attention to the section “Safety information” on the first
few pages. Please retain this user information for later reference. Pass
them on to possible new 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. …

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

In the event of any technical problems please contact your nearest cus­tomer service centre at any time. (Addresses and telephone numbers
may be found in the appendix under "Customer Service Centres“).

You should also refer to the section "Service".

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 display language . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Set the display brightness. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

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

Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

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

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

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

Inserting the general purpose pan, grill, and tray . . . . . . . . . . . . . . . . . . . . . 19

Inserting/Removing the Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Steam Cooking Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Additional Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Clock Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Other Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Switching off the clock display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Child Safety Device . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Button Lock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Oven Safety Cut-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Steam Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Vigorous Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Vigorous Steam Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Vigorous Steam and Fan Cooking in succession . . . . . . . . . . . . . . . . . . . . 36

Vigorous Steam and Fan Cooking in succession . . . . . . . . . . . . . . . . . . . . 36

Interval Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Interval Steam Cooking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

3

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

Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Pies and Gratin Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Roasting Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Meat Probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Grilling Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Drying Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Defrosting Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Bio Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Making Yoghurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Raising yeast dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Low Temperature Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Low Temperature Cooking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Preserving Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Programmed Functions and Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

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

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

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Side Rails. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Steam Generation System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

Oven Light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

Safety Instructions for the Installer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82

Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

4

Operating Instructions

1 Safety

Electrical Safety

• This appliance must be connected by a specially licensed technician
only.

• In the event of a fault or damage to the appliance, take out the fuses,
or switch off.

• 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 specially licensed
technician only. Considerable danger may result from incorrect re-

pairs. If repairs become necessary, please contact our Customer Serv­ices, or your dealer.

Child Safety

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

Safety during Operation

This appliance should be used only for the cooking, roasting, baking,
etc. of household foods.

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

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

• Caution! Do not in any circumstances open the oven door during
steam cooking. The escaping steam can cause moisture damage to

furniture. Avoid any direct contact with escaping steam.

• If alcohol ingredients are placed inside the oven, these can give rise
to a mildly inflammable air/alcohol mixture. In this case, be careful
when opening the door. Do not use any sources of direct heat, sparks,
or naked flames, near the oven.

5

Avoiding damage to the appliance:

• Do not lay aluminium foil, or place baking trays , pots, etc. on the
oven floor, as the heat built up will damage the oven surface enamel.

• Fruit juices dripping from the baking tray will leave stains, which be­come indelible. For very moist cakes, use the all-purpose tray.

• Do not put any strain on the oven door.

• Never pour water directly into the oven. This could cause electrical

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 surface enamel.

2 Disposal

Disposing of the packaging material

All materials used can be fully recycled.
Plastics are marked as follows:

• >PE< for polyethylene, as used for the outer wrapping and the bags
inside.

• >PS< for polystyrene foam, e.g., as used for the padding materials.
They are completely free of CFCs.

Disposal of old appliances

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

able so that they cannot be the source of danger.

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

To protect the environment, it is important that worn out appliances
are disposed of in the correct manner.

• The appliance must not be disposed of with household rubbish.

• You can obtain information about collection dates or public refuse

disposal sites from your local refuse department or council.

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 steam cooking)

All-purpose tray

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

Meat Probe

Used to determine the condition of
meats while cooking (not suitable
for steam cooking)

9

Before Using for the First Time

Setting the clock

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

After electrical connection, or a
power failure, the “Set Clock” ar-
row flashes.

Set the current time by pressing the

or buttons.

5 Wait for a few seconds.

10

The flashing stops and the clock
shows the time you have set.

The appliance is now ready for use.

Setting the display language

1. Switch on the appliance by pressing

the main Power button.

2. Press the main Power and the
Clock Functions buttons at the
same time.

3. Select one of the available languag­es using the and buttons.

4. Press the main Power and the
Clock Functions buttons at the
same time, to store the selected
language.

11

Set the display brightness

The brightness of the display can be adjusted for better readability on
ovens fitted at high positions.

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

2. Press the main Power and the
Clock Functions buttons at the
same time

3. Press the Oven Functions
button .

4. Set the brightness using the
or buttons.

5. Press the main Power and the Clock Functions buttons at the
same time, to store the brightness setting.

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 . The oven light comes on.
Open the oven door.

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

3. Wash the oven in the same way, with warm water and washing-up liq­uid and leave to dry.

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

13

Using 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

Programme

Meat Probe

Clock Functions

Oven Light

Selector Buttons

3 General Instructions

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

switch .

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

time set begins to count down.

• Switch on the oven light using the button.

• Switch the appliance off by pressing the main power switch .

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

14

Oven Functions

The oven has the following functions:

3 The functions Conventional (Top/Bottom heat), Pizza setting and

Rotitherm have an automatic rapid heating function. This ensures

that the temperature set is reached as quickly as possible.

Vigorous Steam Cooking

Fixed temperature setting: 96°C.
For vegetables, potatoes, rice, pasta or special side-dishes.
Steam generator and fan are on.

Steam Interval

Suggested temperature: 180 °C.
For baking, cooking and warming up frozen or chilled foods.
Hot air and steam generator operate alternately.

Fan Cooking

Suggested temperature: 150 °C.
For baking on up to three oven levels, and for roasting.
The fan and the rear heating element are on.

Pizza Setting

Suggested temperature: 200 °C.
For baking cakes on one oven level, and pastries or biscuits that re-

quire more intensive browning and a crispy base or crust. This might in­clude, for example, pizzas, quiche, fruit cakes, cheesecake, etc.

Bottom heat, rear heating element, and fan are on.

Rotitherm

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

is also suitable for cooking au gratin and browning.
The grill element and top element operate alternatively 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 foods placed in the centre of the grille, for example,

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

Top/Bottom Heat (Conventional)

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

Defrost/ Dry

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

Low Temperature Cooking

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

16

Switching the Oven On and Off

Setting oven functions

1. Switch on the appliance by pressing the button.

2. Press the Oven Function button

as many times as necessary until the
desired oven function appears.

– The suggested temperature ap-

pears on the temperature dis­play.

– If the suggested temperature is

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

Changing the oven tem­perature

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

The temperature setting changes in
steps of 5 °C.

Thermometer Symbol

• The thermometer symbol rises slowly, indicating the degree to which

the oven is currently heated.

• The three parts of the thermometer symbol flash one after the other,

indicating that Fast Warm Up is in operation.

Checking the temperature

Press the and buttons at
the same time.

The present oven temperature ap­pears on the temperature indicator.

17

Changing the Oven Func­tion

Press the Oven Function button
as often as necessary, until the de­sired function appears.

Switching the Oven Func­tion off

To switch off the oven, press the
Oven Function button as often
as necessary, until no oven function
appears.

Switching the oven off

Switch off the appliance by pressing
the button.

3 Cooling fan

When the oven is switched on, the fan comes on automatically to keep
the surfaces 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 general purpose pan, grill, and tray

Inserting the general purpose pan
and tray:

The trays have a little bulge on the
left and right edges. These are pro­vided as positioning guides and
must always be located towards the
rear when inserting the tray.

For grills:

Insert the tray at the desired
position.

Inserting/Removing the Fat Filter

The fat filter protects the rear wall
heating element against splashes of
fat when roasting.

Inserting the fat filter

Holding the fat filter by the tab,
insert the two retainers into the
opening on the rear wall of the
oven (fan opening) from the top
downwards.

Removing the fat filter

Take hold of the tab on the fat
filter and remove by pulling up­wards.

19

Steam Cooking Functions

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

1

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

Important: Only water can be used as liquid.

1

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

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

3

from a water filter.

Because of the automatic steaming dispersal period of approx. 5 min-

3

utes 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.
During steam dispersal, the oven door may get slightly steamed up.
Steam will also escape when the door is opened. The slight condensa­tion on the control panel will quickly evaporate.

Vigorous Steam

1. Water (approx. 700 ml) is not poured

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

The water supply lasts for approx.
30 minutes.

2. Switch the oven on using the main
power switch .

3. Using the Oven Function button
select the Vigorous Steam function.

4. Using the clock function buttons se­lect Cook Time or End
Time and using the or
buttons, set the desired cooking time
or switch-off 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.

20

5. Stop the signal and switch off the oven by pressing the main power
switch .

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

Leave the door open to let the oven dry completely.

Interval Steam

The continual change from fan to steam takes place automatically.

1. The water (about 250 ml) is not poured directly into the steam genera­tor, but into the water drawer in the control panel.

The water supply lasts for approx. 60 minutes.

2. Switch the oven on using the main power switch .

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

tion and using the button or the button set the desired tem­perature.

4. Using the clock function buttons se­lect Cook Time or End
Time and using the or
buttons, set the desired cooking time
or switch-off time.

Then proceed as for Vigorous Steam
Cooking.

21

Additional Functions

Baking and Roasting Programmes

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

and Tips”.

Selecting baking and roasting programmes

1. Press the Programme button as

often as necessary, until the desired
baking/roasting programme
appears.

– In the function display field the

symbols for the oven function
and the recommended oven
shelf appear.

– The suggested temperature ap-

pears on the temperature dis­play.

– The cooking time and the end time appear in the clock display.
– After about 5 seconds, the oven is switched on.
– Before the programme ends, an audible signal sounds.

2. Check the cooking at this point.

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

”0:00” flashes in the clock display.

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

Delaying the start

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 as often as necessary until no baking/
roasting programme is displayed.

22

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 heating), Fan Cooking and Rotitherm functions.

There are two temperatures to be set:

– Oven temperature: see Roasting Chart
– Core temperature: see Meat Probe Chart

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

please use only original replacement 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.

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

3. Press the Oven Function button
as often as necessary, 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.

23

3 • The core temperature is displayed from 30°C.

• Should the current core tempera-

ture already be being 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. If applicable, 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.

– If necessary, change the temperature using the or buttons.

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

tion with the oven function Low Temperature Cooking.

24

Clock Functions

Countdown

To set a countdown. A signal sounds after the time has elapsed.
This function does not affect the functioning 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 the or buttons.

• 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.

25

Countdown

1. Press the clock functions button

“ ” as often as necessary, till the
Countdown arrow flashes.

2. Use the or buttons to set
the desired length of time (99 min­utes maximum).

The time remaining appears after
about 5 seconds.

The Countdown arrow is lit.

26

When the set time has elapsed, a
signal is sounded for 2 minutes.
The “0.00” indication, and the
Countdown arrow appear flash­ing.

To stop the signal:
Press any of the buttons.

Cook Time

1. Select Oven Function and Tempera-

ture.

2. Press the clock functions button
“ ” as often as necessary, until
the Cook Time arrow flashes.

3. Set the desired cooking time using
the or buttons.

The Cook Time arrow is lit.

When the set time has elapsed, a
signal sounds for 2 minutes. The
oven switches itself off.
The “0.00” indication and the Cook
Time arrow appear flashing.

To stop the signal:
Press any of the buttons.

27

End

1. Select an oven function and tem-

perature.

2. Press the clock functions button
“ ” as often as necessary, until
the End arrow appears flashing.

3. Set the desired switch-off time us­ing the or buttons.

The End arrow is lit.

28

When the set time has elapsed, a
signal sounds for 2 minutes. The
oven switches itself off.
The “0.00” indication and the End
arrow appear flashing.

To stop the signal:
Press any of the buttons.

Combining the Cook Time and End functions

3 The Cook Time and End functions can be used at the same time, to

switch the oven on and off at a later time.

1. Select an oven function and tem-

perature.

2. Using the Cook Time function,
set the time necessary to cook the
item concerned.
For example, 1 hour.

3. Using the End function, set the
time at which the item concerned
should be ready.
For example, 14:05.

The Cook Time and End arrows
are lit.

The oven switches on automatically
at the required time.

In this example, 13:05.
When the set cooking time has
elapsed, a signal sounds for
2 minutes, and the oven switches it­self off.
In this example, 14:05.

29

Adjusting the Clock

1. Press the clock functions button

“ ” as often as necessary, until the
Time Display arrow flashes.

2. Set the current time using the
or buttons.

3. After about 5 seconds, the arrow
stops flashing and the clock shows
the set time.
The appliance is once more ready
for use.

3 The clock can be adjusted only if the

Child Safety device is not engaged,
neither of the Cook Time or End

functions is set, and none of the

oven functions is set.

30

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. If required, switch off the appliance using the
main power switch .

2. Press the meat probe button
and the button at the same
time for as long as necessary, 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
again.

Switching on the clock display

1. If required, switch off the appliance by pressing the main power

switch .

2. Press the meat probe button and the button at the same time
for as long as necessary, until the display goes out (about 2 seconds).

31

Child Safety Device

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

Activating the child safety device

1. If required, switch on the appliance

by pressing the main power
switch . No Oven Function must
be selected.

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

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 field.

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

32

Button Lock

To ensure that oven functions set are not accidentally altered.

Setting the Button Lock

1. If required, switch on the appliance by pressing the main power

switch .

2. Select the oven function.

3. Press and hold Programme

and buttons at the same time
for about 2 seconds, until
PROGRAMME 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 lifted, if the appliance is switched off.

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.

33

Uses, Tables and Tips

Steam Cooking

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

Warning: During steam cooking, do not under any circumstances

1

open the oven door.

Attention: Always use water only.

1

Cookware for Steam Cooking

• Ordinary baking tins, heat-resistant tins and roasting dishes are suita-

ble for steam cooking.

• Do not use enamelled baking tins! Chrome steel food containers are

also very suitable.

Oven Levels

• The appropriate oven level can be found in the following table. Be

careful to count oven levels starting from the bottom.

3 General Tips

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

quantities, top up water, if necessary.

• With Vigorous Steam and Interval Steam take out the grease filter;

otherwise, cooking time is longer.

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

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

34

How to use the Steam Cooking Tables

The Tables give the required temperature settings, cooking times and
oven levels 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 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.

Vigorous Steam

The Vigorous Steam Cooking 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

Sauerkraut 2 50-60

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 1000 g 2 50-75

Smoked loin of pork 600-1000 g 2 45-55

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

Trout, 170-300 g 2 15-25

Eggs, soft 2 8-10

Oven level

Time

in mins.

35

Vigorous Steam (700 ml water)

Type of food

Eggs, medium 2 10-12

Eggs, hard 2 15-20

Oven level

Vigorous Steam and Fan Cooking in succession

Vigorous Steam and Fan Cooking 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.

• Cook the roast meat with the Fan Cooking function.

• Put prepared vegetables and accompaniments in oven-proof dishes

and place in the oven with the roast.

• Start the Vigorous Steam function and cook it all together until

ready.

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

3

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

Vigorous Steam and Fan Cooking in succession

Fan cooking

Vigorous Steam

(700 ml water)

Time

in mins.

36

Type of food

Roast beef 1 kg,
Brussels sprouts, Polenta

Roast pork 1 kg,
Potatoes, Vegetables,
Gravy

Roast veal 1 kg,
Rice, Vegetables

Chicken 1 kg
Roast potatoes,
Tomatoes au gratin

Core temperature of meat should be 60-63°C before switching to Vigorous Steam.
* Pre-heat the oven.

Temp.
in °C

180* 50-60 30-35

180* 40-50 30-35

180* 40-50 30-35

190* 40-50

Meat

Time in

mins.

Meat and
accompa-

niments

time in

mins.

30
10

Oven

level

1
3

1
3

1
3

1
4

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 leve

l

Interval steam (250 ml water)

Type of food

Reheating complete meal
6 plates, dia. 24 cm

Roast pork 1 kg 180* 55-65 2

Roast beef 1 kg 180* 55-65 2

Roast veal 1 kg 180* 45-55 2

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

Veal sausage 90 15-20 2

Frankfurter 90 15-20 2

Smoked loin of pork 600-1000 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 500-1000 g 190-200 50-60 2

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

Time

in mins.

Oven level

37

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

38

2 baking trays:
oven levels 1 and 4

3 baking trays:
oven levels 1, 3 and 5

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.

39

Baking Table

Baking on one oven level

Fan Cooking Conventional Oven Time

Type of baking

Oven

level

Tempera-

ture

ºC

Oven

level

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

Cheesecake 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

Bread (rye bread)
first of all

then

Cream puffs/Eclairs

2)

Swiss roll 3 150-170

Cake with crumble

3)

topping

Buttered almond cake/
sugar cakes

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

1)

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

1 180-200

140-160

3 160-170

1)

2 230

1)

3 190-210 0:25-0:40

1

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

1)

160-180

0:20

0:30-1:00

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

3 160-170

1)

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

Fruit flans
(made with yeast dough/

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

sponge mixture)

40

Fan Cooking Conventional Oven Time

Type of baking

Fruit flans made with
short pastry

2)

Oven

level

Tempera-

ture

ºC

Oven

level

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,

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

cream, 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

Tarts (CH) 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 all-purpose tray or drip tray.

3) Baking on 2 levels possible.

The numbers printed in bold indicate the most suitable oven

function or temperature.

41

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

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.

42

Pizza Setting

The stated baking times are for guidance only

Pizza Setting

Type of pastry or cake

Shortcrust pastry

Large cheesecake
(750 g soft cheese,
loose-bottomed tin, 26 cm)

Covered fruit pie 150-160 2 45-60

Cheesecake on the tray 150-160 2 45-55

Blackcurrant cake,
initial baking for base

Blackcurrant cake finish
baking

Puff pastry

French apple tart 160-170* 2 40-45

Yeast dough

Cheesecake 150-160 2 35-45

Pizza 220* 1 15-20

Biscuits

Anzac nutties 160-170 1 25

Shortcrust and rich pastries

Spinach quiche 190-200 2 30-35

Bread and bread rolls

Unleavened bread 200-220* 2 21

Soufflés and dishes au gratin

Baked cabbage with a
crispy topping

Macaroni and leek cheese 180-200 1 37

* Pre-heat the oven

Temperature in

°C

150-160 2

160-170 2 15

150-160 2 30

180-200 1 30

Shelf position

Baking time

in minutes

60-90 +

10 mins. stand-

ing time

43

Frozen foods Pizza setting

Type of pastry or cake

Frozen pizza

Temperature in

°C

Follow the manu-

facturer’s in-

structions

as stated on the

package

Shelf position

Lay on the grill tray,

insert baking tray be-

low (shelf position in

accordance with the

manufacturer’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.

Pies and Gratin Table

Conventional Rotitherm Time

Shelf

position

from

bottom

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

Pizza
baguettes

Sweet
soufflés

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

Stuffed vege­tables

*

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

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

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

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

Temp. °C

Shelf

position

from

bottom

Temp. °C Hrs: Mins.

44

* Pre-heat the oven.
Information printed in bold type indicates the preferred oven function for the dish.

Frozen Ready Meals Table

Food to be

cooked

Frozen pizza 3 Conventional

*

Chips
(300-600 g)

Baguettes 3 Conventional

Fruit flan 3 Conventional

* Comment: Turn chips 2-3 times during cooking.

Shelf

position from

bottom

3 Rotitherm 200-220 °C 15-25 Mins.

Oven function Temperature Time

in accordance

with the mak-

er's instructions

in accordance

with the mak-

er's instructions

in accordance

with the mak-

er's instructions

in accordance

with the mak-

er's instruc-

tions

in accordance

with the mak-

er's instruc-

tions

in accordance

with the mak-

er's instruc-

tions

45

Tips for Baking

Baking result Possible cause Solution

The cake is under­cooked at the bottom

The cake collapses
(is sticky, soft in
the middle, damp
patches)

Cake is too dry Cooking temperature too low Set a slightly higher baking

Cake is unevenly
browned

Cooking time too
long

Wrong shelf position Insert the cake at a lower

Cooking temperature too high Set to a lower temperature

Cooking time too short Increase cooking time

Too much liquid in mixture Next time use less liquid.

Cooking time too long Reduce cooking time

Cooking temperature too high
and cooking time too short

Mixture is spread unevenly Spread mixture evenly on the

Fat filter is still in position Remove fat filter

Temperature too low Set a slightly higher baking

Fat filter is still in position Removing the fat filter

shelf position

Cooking times may not be
reduced by using a higher
cooking temperature

Check that you have beaten
the mixture for the correct
length of time, particularly
when using a food-processor.

temperature next time

Set to a lower temperature
and increase cooking time

baking tray

temperature next time

46

Roasting

Use the rotitherm or conventional oven functions for roasting.

Ovenware for roasting

• Any heat-resistant dish is suitable for roasting (refer to the manufac-

turer's instructions!).

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

fer to manufacturer's instructions!).

• Large roasts can be roasted directly on the universal baking tray or

on the shelf with the universal baking tray underneath (e.g. tur-

key, goose, 3-4 chickens, 3-4 knuckles of veal).

• We recommend that all lean pieces of meat should be roasted in a

casserole dish with a lid (e.g. veal, marinated beef, pot roast, frozen

meat.) In this way the meat will retain its juices.

• In order to obtain a tasty outside crust we recommend roasting piec-

es of meat in a casserole dish without a lid (e.g. roast pork, lamb
and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small
fowl, roast beef, fillets, game).

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

Shelf positions

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

3 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.

• 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 fish or game. For all other types of meat (par­ticularly poultry) we recommend the rotitherm function.

• To stop meat juices or fat burning onto dishes or the oven, we recom-

mend adding a little liquid to the roasting dish.

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

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

the meat juices. This will produce better roasting results.

2 Switch off the oven approx. 10 minutes before the end of the cooking

time to make use of the residual heat.

47

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

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

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

Oven
Level

from

Bottom

1)

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

48

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 fish­es

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

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

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.

49

Meat Probe Table

Food to be cooked Meat core temperature

Beef

Pot roast 90 - 95°C

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

50

Grill Sizes

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

1 Important: 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 with the all-purpose tray placed un-

derneath.

Oven Levels

• For grilling flat foods flat foods, the 4th oven level is normally used.

How to use the Grilling Table

These 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 grilled food at about half way through the grilling time.

51

Grilling Table

Univer-

Grilled item Function

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 por­tions

4 chicken por­tions

1-4 legs of chick­en

4-6 legs of chick­en

Grilled sausages,
up to 6

Grilled sausages,
6 and above

Coiled sausages
up to 4

Coiled sausages
up to 6

Whole fishes Dual grill 230 1 3 12 ---

Toast
(without topping)

Single

grill

Dual grill 230 1 4 12 14

Single

grill

Dual grill 230 1 4 6-8 7-9

Single

grill

Dual grill 230 1 3 15-20 18-22

Dual grill 230 1 4 20 14

Dual grill 230 1 4 20 18

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 14 12

230 1 4 5-7 6-8

230 1 4 15-20 18-22

230 1 4 5-10 7

230 1 4 10 11

saltray

Shelf position

Grid

Grill time in

minutes

1st

Side

2nd

Side

52

Drying

For drying, use the Defrost/Dry oven function.

Defrosting ovenware

• Use the grille or baking tray, spread with grease-proof or baking pa-

per.

Oven levels

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

• Place the grille or baking tray on the 1st and 4th levels from the

bottom.

How to use the Drying Table

• Distribute the food evenly over the grille or baking tray.

• At half way through the time, turn the food.

• Take the food out when no more juice is coming out, and while it is

still bendable.

Drying Table

Food

Vegetables

Beans 75 6 - 8

Chilli (striped) 75 6 - 8

Vegetables for soup 75 5 - 6

Mushrooms 50 6 - 8

Herbs 40 - 50 2 - 3

Fruits

Damson plums 75 8 - 10

Apricots 75 8 - 10

Apple segments 75 6 - 8

Pears 75 6 - 9

Temperature

°C

Time

Hrs.

53

Defrosting

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

Defrosting dishes

• Unpack the food and set it on a plate on the oven grille.

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

the defrosting time.

Oven levels

• For defrosting, place the grille on 1st oven level.

How to use the Defrosting Table

The following table provides a guide for defrosting times.

Defrosting Table

Item

Chicken , 1000 g 100-140 20-30

Meat, 1000 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 20-30 10-20 Do not cover.

Defrost­ing time

(mins).

Re-heating

time

(mins.).

Set the chicken on an overturned
saucer placed on a large plate.
Half way through cooking time,
turn the chicken, or cover with foil.

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

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

Comments

54

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 level from the bottom.

1. Bring some milk to the boil (for example, 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 shelf.

5. Select the Conventional oven function using the OVEN FUNCTION
button and change the suggested temperature to 40 °C.

6. After approx. 5-8 hours (or when it has set), take out the yoghurt.

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 level from the bottom.

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

2. Select the Conventional oven 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.

55

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.

1 Attention: Insert the grease filter when roasting!

Ovenware

• At low temperatures, always roast meats uncovered.

Oven level

• The appropriate oven level 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 the frying pan, place it in a roasting

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

3 We recommend low temperature cooking for: lean, tender pieces of

meat and fish.
Low temperature cooking is not suitable for: for example, pot roasts
or roast pork.

For cooking times, see Table.

56

Low Temperature Cooking Table

Low Temperature Cooking

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.

Oven

level

Making Preserves

For preserving, use the STEAM INTERVAL oven function.

Preserving Jars

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

same height.

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

Oven levels

• For preserving, use the lowest oven level.

Tips on Preserving

• Use the all-purpose tray. This has enough room for up to six preserv-

ing jars of one litre capacity each.

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

shut.

• Place the preserving jars on the all-purpose tray so that they are not

touching each other.

Preserving Table

Preserve

Soft fruit

Strawberries, Bilberries,
Raspberries,
Ripe gooseberries

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

Stone-fruit

Pears, Quince,
Plums, Damsons,
Hard-flesh fruits

Vegetables

Carrots 140-150 50 15 60

Mushrooms 140-150 45 30 60

Mixed pickles 150-160 50 15 ---

Kohlrabi, Peas,
Asparagus, Beans

Temperature

°C

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

140-150 35-45 15 ---

150-160 50 80-120 45-60

Leave until
drops form

mins.

Continue

cooking

at 100°C

mins.

Leave to stand

with the
oven off

mins.

57

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. Steamed trout

8. Pizza

9. Quiche Lorraine

10. Chicken

11. Saddle of veal

12. Heating food

1. Cleaning Programme

The cleaning programme function is described fully in the “Care and
Cleaning” chapter

Recipes

58

2. Vegetables

Ingredients:

– 400 g cauliflower,
– 200 g carrots,
– 200 g kohlrabi,
– 200 g courgettes.

Method:

Rinse cauliflower and divide into florets.
Peel carrots and kohlrabi and cut into pieces.
Wash courgettes and cut into slices 1 cm thick.
Arrange all ingredients in a stainless steel bowl with compartment with
holes in it.

Setting Ovenlevels 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.

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 Oven level Water via water drawer

Potatoes au gratin 2 200 ml

59

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.
Leave the dough to rise until it doubles in volume.
Form two loaves from the dough and lay them on the baking tray cov­ered with baking paper. 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 Oven level Water via water drawer

Bread 2 200 ml

5. Rolls (40 g)

Ingredients:

– 500 g flour, type 405,
– 20 g of fresh yeast or 1 packet of dried yeast,
– 300 ml water,
– 7g salt.

60

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.
Leave the dough to rise until it doubles in volume.
Cut dough into pieces to form rolls and lay them on the greased baking
tray. Leave rolls to rise again for about 15 minutes.
Before baking, cut a cross into the rolls. As an option, sprinkle with
poppy, caraway or sesame seeds.

Setting Ovenlevels Water via water drawer

Rolls 2 and 4 200 ml

6. Baked fish fillet

Ingredients:

– 700 g pike-perch filet (or salmon filet or sea trout filet),
– 100 g emmental cheese, grated,
– 200 ml cream,
– 40 g breadcrumbs,
– 40 g butter to grease the dish,
– salt, pepper, lemon juice,
– parsley, chopped.

Method:

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

Setting Oven level Water via water drawer

Fish fillets 3 200 ml

7. Steamed 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 a
little and place in a stainless steel dish with a colander insert.

Setting Ovenlevels Water via water drawer

Trout 1and3 700ml

61

8. Pizza

1 original baking tray or 2 round baking sheets (dia. 26 cm)

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:

– 500 g tomatoes, cut into 4 mm thick slices,
– 200 g salami, cut into thin slices,
– 170 g mushrooms, sliced,
– 300 g mozzarella, cut into dice 1 cm across.

Preparation:

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

62

Setting Oven level

Pizza 2

9. Quiche Lorraine

Ingredients for the pastry:

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

Method:

Mix together flour, butter and salt, add the water and knead together
briefly.
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 ham, diced,
– 150 g onions, diced,
– salt, pepper, nutmeg.

Method:

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

Preparation:

Roll out the pastry and place in a plain flan tin with a removable bot­tom (dia. 28 cm) Distribute the ham and onions over it evenly and pour
the liquid mixture over them.

Setting Oven level

Quiche Lorraine 1

63

10. Chicken

Ingredients:

– 1 chicken (1000 - 1200 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.
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 Oven level Water via water drawer

Chicken 2 200 ml

11. Saddle of veal

Ingredients:

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

64

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.
Lay the saddle of veal in an oven-proof dish and place it in the oven.

Setting Oven level Water via water drawer

Saddle of veal 2 200 ml

12. Warming food

Method:

Place the food on a plate.
Put it in the oven without a cover.

Setting Ovenlevels Water via water drawer

Warming food 1, 3, 5 200 ml

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

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. Stop the signal and switch off the oven by pressing the main power
switch .

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 open for
around 1 hour.

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, dirt is easier to clean off

and is not allowed to burn on.

1. Open the oven door and press the oven light button .

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

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

3 Clean stubborn dirt with a special oven cleaner.
1 Important: if using an oven spray, please follow the manufacturer's in-

structions exactly.

65

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.

Fat Filter

1. Clean the fat filter in hot water and washing up liquid or in the dish-

washer.

2. Badly burned on soiling can be removed by boiling the filter in a little
water to which 2-3 tablespoonsful of dishwasher cleaner has been add­ed.

66

Side Rails

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

Taking out the side rails

1. Loosen the screw.

2. Pull the rails sidewards (1).

3. Lift the rails off the side attach-

ments (2).

3 To remove/replace the side rails, open

the cover on the meat probe socket.

67

Replace the side rails

1. Set the rails in the rear attachment

and press into the griip on the
side (1).

2. Insert the screw and tighten (2).

68

Steam Generation System

1 Important! Wipe the steam generator dry after each use. Soak up wa-

ter with a sponge.
Remove any lime residue with water and vinegar.
To prevent the build-up of limescale, use only distilled or softened wa-

ter, for example, from a water filtering appliance.

1 Important! Chemical de-scaling agents can damage the oven's surface

enamel. Always follow the manufacturer's instructions.

Water Drawer and Steam Generator

1. The water and vinegar mixture

(about 200 ml) is not poured direct­ly into the steam generator, but
into the drawer in the control pan­el.

Leave for about 10 minutes in the
steam generator to take effect.

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

3. Rinse the steam generation system
through the water drawer with clear,

softened 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.

69

Oven Light

1 Danger of electrocution! 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 cap, lay a cloth on the bot-

tom of the oven.

Replacing the rear oven light bulb/cleaning the glass cap

1. Take off the cap by turning 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.

70

Replacing the oven side light bulb/cleaning the glass cap

1. Take out the side rails.

2. Unscrew the metal frame using a

cross-tip screwdriver.

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

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

light bulb.

5. Put the metal frame and seal back
in place, insert screws, and tighten.

6. Replace the side rails.

71

Oven Door

The oven door of your appliance may be removed for cleaning.

Removing the oven door

1. Open the oven door completely.

2. Completely fold back the brass­coloured clamping lever on both

door hinges.

3. Grip the oven door with both hands
on the sides and close it to about
3/4 going past the point of resist-

ance.

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

5. Place the door, with the outer sur-

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

Hanging the oven door

1. With both hands take hold of the

sides of the door from the side on
which the handle is positioned.

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

3. Slide the door hinges simultane­ously as far as possible into the two

slots on the right and left at the
bottom of the oven.

4. Lift the door up until resistance is
met and then open fully.

5. Lift the brass-coloured clamping le­vers on both door hinges back to
their original position.

6. Close the oven door.

72

What to do if …

Fault Possible cause Remedy

The oven will not heat. The oven has not been

“F 9” appears on the dis­play.

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

The oven light will not
come on.

switched on.

The correct time has not
been set.

The required settings have
not been made.

The oven's safety fuse has
been tripped.

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

- Press the mains button.

The bulb has blown. Replace the bulb (see Care

Switch the oven on.

Set the correct time.

Check the settings.

Check the safety fuse.

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

Set the oven function to
ZERO. Do not switch off
the oven. Press and hold
down the three centre but­tons simultaneously until a
signal can be heard.

and Cleaning).

If you cannot remedy the fault using the measures described
above, please contact your local dealer or our Customer Service
line.

1 Caution: Repairs to the appliance should only be carried out by spe-

cialised repair technicians. Inappropriate repairs may result in serious
injury to the user.

In the event of damage caused by inappropriate repairs, the guarantee
may not cover the work carried out by Customer Service technicians or
by your dealer.

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.

73

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).

74

Installation Instructions

Important: Any electrical installation work must be carried out by a

1

qualified electrician/competent person.
The oven must be installed according to the instructions supplied.

1 Safety Instructions for the Installer

• Protection against access to live parts must be guranteed by the in-

stallation.

• The unit in which the appliance is fitted must satisfy the require-

ments of DIN 68930 in respect of stability.

• This oven must be installed by qualified personnel to the relevant

Standards.

• This oven is heavy. Take care when moving it.

• Remove all packaging, both inside and outside the oven before using

the oven.

• Do not attempt to modify the oven in any way.

• The built-in cooker and hobs are fitted with special connector sys-

tems. They may only be combined with units of the corresponding
system.

75

77

76

79

78

3,5x25

808182

Index

A

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

Additional functions . . . . . . . . . . . . . . . . . . 22

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

B

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

tray. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Bio Functions . . . . . . . . . . . . . . . . . . . . . . . . 55

C

Child safety device . . . . . . . . . . . . . . . . . . . . 32

Cleaning

accessories. . . . . . . . . . . . . . . . . . . . . . . . . 66

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

oven door . . . . . . . . . . . . . . . . . . . . . . . . . 72

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

Side rails . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Steam generation system . . . . . . . . . . . . 69

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

setting the time . . . . . . . . . . . . . . . . . . . . 25

clock display . . . . . . . . . . . . . . . . . . . . . . . . . 31

Clock Functions . . . . . . . . . . . . . . . . . . . . . . 25

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

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

D

Defrost. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

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

Dishes with toppings . . . . . . . . . . . . . . . . . . 44

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

Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

F

Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Fat filter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

G

General putpose tray . . . . . . . . . . . . . . . . . . 19

Grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

I

Interval Steam . . . . . . . . . . . . . . . . . . . . . . . 37

L

Low Temperature Cooking. . . . . . . . . . . . . . 56

M

Making preserves . . . . . . . . . . . . . . . . . . . . . 57

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

, 23

O

Oven

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

door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72

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

light bulb . . . . . . . . . . . . . . . . . . . . . . . . . .70

Safety cut-out . . . . . . . . . . . . . . . . . . . . . .33

R

Ready meals . . . . . . . . . . . . . . . . . . . . . . . . . .45

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . 22

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

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47

, 58

S

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

Side rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67

Soufflés. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44

Steam cooking functions . . . . . . . . . . . . . . .20

T

Tables and tips . . . . . . . . . . . . . . . . . . . . . . . .34

Turbo All-Round Grill . . . . . . . . . . . . . . . . . .15

U

Using the oven. . . . . . . . . . . . . . . . . . . . . . . .14

V

Vigorous Steam . . . . . . . . . . . . . . . . . . . . . . .35

W

What to do if ... . . . . . . . . . . . . . . . . . . . . . . .73

Service

In the “What to do if …” section a number of malfunctions are listed
that you can rectify yourself Look there first if a fault occurs.

Is it a technical fault?

If so, please contact your customer service centre. (You will find ad­dresses and telephone numbers in the section “Customer Service Cen­tres”.)

Always prepare in advance for the discussion. This will make diagnosis
of the problem easier and also make it easier to decide if a customer
service visit is necessary:

Please make a note of the following information as accurately as possi­ble:

• What form does the fault take?

• Under what circumstances does the fault occur?

Prior to the telephone call it is im­portant that you make a note of the
following appliance code numbers
that are given on the rating plate:

• model description,

• PNC code (9 digits),

• S No code (8 digits).

We recommend that you record the
code numbers here so that you al­ways have them to hand:

Model: . . . . . . . . . . .

PNC: . . . . . . . . . . .

S-No: . . . . . . . . . . .

When do you incur costs even during the warranty period?

• if you could have remedied the fault yourself using the fault table
(see section “What to do if …”),

• if the customer service technician has to make several journeys be­cause he was not provided with all the relevant information before
his visit and therefore, forexample, has to fetch spare parts. These
multiple trips can be avoided if you prepare your phone call as de­scribed above.

83

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

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Subject to change without notice