COMPETENCE B8924-1
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 combination shelf, baking tray and general purpose 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Oven Safety Cut-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Steam Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Vigorous Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Vigorous Steam Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Fan Cooking and Vigorous Steam in succession . . . . . . . . . . . . . . . . . . . . 36
Fan Cooking and Vigorous Steam 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Oven roof with catalytic self-cleaning surface . . . . . . . . . . . . . . . . . . . . . . . 68
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Side Rails. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Steam Generation System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Oven Light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
What to do if ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Safety Instructions for the Installer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
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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 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.
• 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.
Disposal
Packaging material
2
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 the community waste disposal facilities.
2 Old appliance
Please dispose of your old appliance in line with the guidelines for disposal in your community.
1 Warning: So that the old appliance can no longer cause any danger,
make it unusable before disposing of it.
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
element/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)
Meat probe
Used on joints of meat to determine
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 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, 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
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
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 main power switch .
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.
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 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 wall heating elements are on and in addition the fan is
switched 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 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.
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.
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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
main power switch .
3. Using the Oven Functions button
select the Vigorous Steam
function.
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.
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5. Use the main power switch 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 main power switch .
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.
Then proceed as for Vigorous Steam
Cooking.
21
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
oven level 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.
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 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.
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. 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.
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 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.
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. Press the main power switch 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 main power switch .
2. Press and hold the meat probe button and the button at the
same time until the display comes on again (approx. 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. 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 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 main power switch .
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 lifted, if the appliance is switched off.
32
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: 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 oven level can be found in the following table. Be
careful to count oven levels 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.
• When cooking with the Vigorous Steam function, 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 following 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 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.
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
Eggs, soft 2 8-10
Eggs, medium 2 10-12
Eggs, hard 2 15-20
Oven level Time in mins.
35
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
accompani-
ments time
in mins.
Vigorous Steam
(700 ml water)
Oven
level
1
3
1
3
36
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.
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 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
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
40
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
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, 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.
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
1) Pre-heat the 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.
42
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
Oven level
Baking time in
minutes
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
* Pre-heat the oven.
Information printed in bold type indicates the preferred 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 - - 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
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
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
Wrong shelf position Insert the cake at a lower
shelf position
Cooking temperature too high Set to a lower temperature
Cooking time too short Increase cooking time
Cooking times may not be
reduced by using a higher
cooking temperature
Too much liquid in mixture Next time use less liquid.
Check that you have beaten
the mixture for the correct
length of time, particularly
when using a food-processor
temperature next time
Cooking time too long Reduce cooking time
45
Baking result Possible cause Solution
Cake is unevenly
browned
Cooking time too
long
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
Set to a lower temperature
and increase cooking time
baking tray
temperature next time
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.
46
• 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.
Roasting Table
Quantity Conventional Rotitherm Time
Oven
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)
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
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
ºC
2 190-200 0:05-0:06
2 180-190 0:06-0:08
2 170-180 0:08-0:10
Hrs. mins.
each cm.
thick
47
Quantity Conventional Rotitherm Time
Type of
Meat
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
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
Weight
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
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
Quantity Conventional Rotitherm Time
Type of
Meat
Fish (steamed)
Whole fishes
1) Pre-heat the oven.
Information printed in bold indicates the best oven function.
Weight
1-1.5 kg 2 / 3 210-220 2 / 3 160-170 0:45-1:15
Oven
Level
from
Bottom
Tempera-
ture
ºC
Oven
Level
from
Bottom
Tempera-
ture
ºC
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
Hrs. mins.
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 both the oven shelf and the general purpose tray
placed underneath.
Oven Levels
• For grilling flat food, the 4th oven level 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 porksteaks
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
Tempe-
rature
in°C
230 1 4 14 12
230 1 4 5-7 6-8
230 1 4 15-20 18-22
pose tray
Oven level
Oven
shelf
Grilling time in
minutes
1st
side
2nd
side
Food to be
grilled
1-4 chickenlegs Dual Grill 230 1 4 20 14
4-6 chickenlegs 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
Tempe-
rature
in°C
230 1 4 5-10 7
230 1 4 10 11
All-pur-
pose tray
Oven level
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 levels 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 oven level.
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 oven level 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 oven level 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.
1 Attention: Insert the grease filter when roasting!
Ovenware
• At low temperatures, always roast meats uncovered.
Oven levels and cooking times
• The appropriate oven level and cooking time can be found in the fol-
lowing 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.
Oven
level
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 oven level.
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.
1. Start the automatic cleaning programme.
A triple signal is sounded at the end of the cleaning programme.
2. Use the main power switch 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 Oven levels Water via water drawer
Vegetables 1 and 3 700 ml
58
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.
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 Oven level Water via water drawer
Bread 2 200 ml
60
5. Rolls (40 g)
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 Oven levels Water via water drawer
Rolls 2 and 4 200 ml
61
6. Baked fish fillet
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 Oven level Water via water drawer
Fish fillets 3 200 ml
7. Trout
62
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 Oven levels 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 Oven level Water via water drawer
Pizza 2 -
63
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:
Braise the bacon and onions lightly.
Whisk the milk, cream, eggs and seasoning together well,
then mix in the cheese.
64
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 Oven level Water via water draw-
er
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 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.
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 Oven level Water via water drawer
Saddle of veal 2 200 ml
65
12. Heating food
Method:
Place the food on a plate.
Put it in the oven without a cover.
Max. 6 plates (dia. 26 cm).
Setting Oven levels Water via water drawer
Heating food 1, 3, 5 200 ml
66
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.
67
Oven roof with catalytic self-cleaning surface
(rough, porous surface)
The oven roof has a catalytic self-cleaning surface, from which small
food deposits are burnt off at temperatures over 200°C.
Please observe the following instructions to ensure the best working of
this self-cleaning surface.
1 Attention: Do not use cleaning agents, oven sprays or steel wool that
may scratch or scour the surface. Do not use soap or other detergents.
These destroy the catalytic self-cleaning surface of the oven roof.
If any residues remain, wipe them off with a damp, soft sponge.
3 It is best for the catalytic self-cleaning surface that the oven is only
opened for short periods.
1 Attention: Do not use cloths. Fluff catches and sticks on the rough sur-
face.
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.
68
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.
69
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).
70
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 300ml) 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.
71
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.
72
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.
73
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, outer surface down-
wards, 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
74
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 main 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.
75
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).
76
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.
Instructions for Switzerland
Contrary to the SEV regulations governing domestic installations,
number 47330.1, the built-in oven and hob may be built into flammable material.
Components, which project into the space under the hob, must be
made of non-flammable material or be at a minimum distance of
100 mm from the lower edge of the hotplates. Flammable walls and
ceilings above the cooking surfaces must be clad with fire-retardant
materials in accordance with the current regulations of the fire authorities of the appropriate canton.
The second rating plate supplied with the hob top must be put up in a
position where it is covered but visible, directly in the area of the appliance. (Surfaces to be stuck must be free of dust and grease).
77
79
78
81
80
3,5x25
Index
A
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Additional functions . . . . . . . . . . . . . . . . . . 22
All-purpose tray . . . . . . . . . . . . . . . . . . . . 9
, 19
B
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Baking tray . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Bio Functions . . . . . . . . . . . . . . . . . . . . . . . . 54
Button lock . . . . . . . . . . . . . . . . . . . . . . . . . . 32
C
Child safety device . . . . . . . . . . . . . . . . . . . . 32
Cleaning
accessories. . . . . . . . . . . . . . . . . . . . . . . . . 68
Cleaning before first use . . . . . . . . . . . . . 13
Oven interior. . . . . . . . . . . . . . . . . . . . . . . 67
Oven roof . . . . . . . . . . . . . . . . . . . . . . . . . 68
Side rails . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Steam generation system . . . . . . . . . . . . 71
Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
setting the time . . . . . . . . . . . . . . . . . . . . 25
Clock display . . . . . . . . . . . . . . . . . . . . . . . . . 31
Clock Functions . . . . . . . . . . . . . . . . . . . . . . 25
Combination shelf . . . . . . . . . . . . . . . . . . . . . 9
Control panel . . . . . . . . . . . . . . . . . . . . . . . . . 8
D
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Description of the appliance. . . . . . . . . . . . . 7
Dishes with toppings . . . . . . . . . . . . . . . . . . 44
Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
F
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . 19, 68
G
Grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
I
Interval steam. . . . . . . . . . . . . . . . . . . . . . . . 37
L
Low temperature cooking . . . . . . . . . . . . . . 55
M
Making preserves . . . . . . . . . . . . . . . . . . . . . 56
Meat probe . . . . . . . . . . . . . . . . . . . . . . . . 9
, 23
O
Oven
accessories . . . . . . . . . . . . . . . . . . . . . . . . . .9
functions . . . . . . . . . . . . . . . . . . . . . . . . . .15
light bulb . . . . . . . . . . . . . . . . . . . . . . . . . .72
Safety cut-out . . . . . . . . . . . . . . . . . . . . . .33
P
Programmes . . . . . . . . . . . . . . . . . . . . . . . . . .22
R
Ready meals . . . . . . . . . . . . . . . . . . . . . . . . . .45
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
S
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Side rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69
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 ... . . . . . . . . . . . . . . . . . . . . . . .75
82
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
315 6387 03-B-201003-01
Subject to change without notice
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