Fitted Fan/Steam Cooking oven
Installation and Operating
Instructions
315 6589 03-A-140405-02
EOB9890
g
Dear customer,
Please read these operating instructions carefully.
Pay particular attention to the section “Safety information” on the first few pages. Please retain these
operating instructions 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. …
These operating instructions contain information on
steps you can take yourself to rectify a possible malfunction. Refer to the section “What to do if...”.
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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Inserting the combination shelf, baking tray and general purpose tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Inserting/Removing the Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Steam Cooking Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Clock Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Other functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Switching off the time display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Switching on the time display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Child Safety Device . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Locking the Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Oven Safety Cut-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Uses, Tables and Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Steam Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Steam Wet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Steam Wet Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Fan Cooking and Steam Wet in succession . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Fan Cooking and Steam Wet in succession Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Interval Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Interval Steam Cooking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Roasting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Meat Probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Grilling Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Turbo grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Drying Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Defrosting Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Bio Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Making Yoghurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Raising yeast dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Low Temperature Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Low Temperature Cooking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Preserving Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Programmed functions and recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
3
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Exterior of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Side Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Steam generation system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Oven Light. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
What to do if... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Regulations, Standards, Directives. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Safety Instructions for the Installer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Service. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
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 repairs. If repairs
become necessary, please contact our Customer
Services, or your dealer.
Child Safety
• Never leave children unsupervised when the appli-
ance is in use.
Safety during use
This appliance should be used only for normal domestic cooking, roasting and baking of food.
• Take care when plugging electrical appliances into
power sockets near the appliance. Do not allow
connecting leads to come into contact with or to
catch beneath the hot oven door.
• Warning: Danger of burns! The interior surfaces
of the oven become very hot during use.
• Warning: Do not under any circumstances open
the oven door while bio-steaming. The escaping
steam can cause moisture damage to furniture.
Avoid any direct contact with escaping steam.
• If you use alcohol in your cooking, a slightly flam-
mable mixture of alcohol and air 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.
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 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 enamel.
5
Disposal
2
Packaging material
The packaging materials are environmentally
friendly and can be recycled. The plastic components are identified by markings, e.g. >PE<,
>PS<, etc. Please dispose of the packaging
materials in the appropriate container at the
community waste disposal facilities.
2 Old appliance
The symbol W on the product or on its pack-
aging indicates that this product may not be
treated as household waste. Instead it shall be
handed over to the applicable collection point
for the recycling of electrical and electronic
equipment. By ensuring this product is disposed of correctly, you will help prevent potential negative consequences for the
environment and human health, which could
otherwise be caused by inappropriate waste
handling of this product. For more detailed information about recycling of this product,
please contact your local city office, your
household waste disposal service or the shop
where you purchased the product.
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
Control panel
Door handle
Full glass door
7
Control Panel
Water drawer
Oven Features
Oven / Time Indicator Temperature Display
Mains Button
Oven Functions
Settings buttons
Clock Functions
Oven Light
Top heat and grill elements
Oven lighting
Shelf positions
Side rails,
removable
Bottom heat
Steam generator/Steam rosette
Meat probe socket
Fan
Oven lighting
Rear wall heating element/Fat
filter
Side rails, removable
8
Oven accessories
Combination shelf
For dishes, cake tins, items for roasting and grilling.
Baking tray
For cakes and biscuits
(not suitable for Steam wet cooking)
All-purpose tray
For roasting or for collecting meat juices or fat (not
suitable for Steam wet cooking)
Meat cooking rod
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” arrow flashes.
Set the current time by pressing the or buttons.
5 Wait for a few seconds.
The flashing stops and the clock shows the time you
have set.
The appliance is now ready for use.
10
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 clean-
ing materials. These could damage the oven
surface.
3 For ovens with metal fronts, use normal com-
mercially available cleaning agents.
1. Press the Main Power button, then press the
Oven Light button. 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
Oven function indicator
Cook Time indicator End indicator
Time display
Temperature display
Time functions Time functions
Mains Button
Oven Functions
Recipes
Meat cooking rod Oven lighting
Clock/Countdown
Settings buttons
Clock Functions
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 Conventional (Top/Bottom
heat), Pizza setting and Turbo grill have an
automatic rapid heating function. This en-
sures that the temperature set is reached as
quickly as possible.
Steam Wet Cooking
Fixed temperature setting: 96°C.
For fruit, vegetables, fish, potatoes, rice, pasta or
special side-dishes.
Steam generator, bottom Heat 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.
Dual Grill
Suggested temperature: 230°C.
For grilling flat foodstuffs in large quantities, for ex-
ample, steaks, escalopes, fish, or for toasting.
Top heat and grill heating elements are on.
Bottom Heat
Suggested temperature: 120°C.
For baking cakes with crusty bases.
Bottom Heat is on.
Defrost/ Dry
Suggested temperature: 30°C.
For defrosting or drying herbs, fruit, and vegeta-
bles.
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.
Top/Bottom Heat (Conventional)
Suggested temperature: 200°C.
For baking and frying/roasting on one shelf posi-
tion.
The Top and Bottom Heat heating elements 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.
Turbo grill
Suggested temperature: 180°C.
For roasting larger pieces of meat or poultry on one
shelf position. This function is suitable for au gratin
dishes and soufflés.
The grill heating element and the fan are on.
Infrared grill
Suggested temperature: 230°C.
For grilling flat foods placed in the middle of the
grid, for example steaks, escalopes, fish, or for
toasting.
The grill heating element is on.
15
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 appears 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 tem-
perature indicator.
16
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
The fan switches on automatically in order to
keep the appliance’s surfaces cool. When the
oven is switched off, the fan continues to run
to cool the appliance down, then switches itself off automatically.
17
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.
18
Steam Cooking Functions
1 Important: The steam cooking functions must
always be set in conjunction with the clock
functions Cook Time or End Time (see
chapter Clock Functions Cook Time and End
Time).
1 Important: Only water can be used as liquid.
A buzzing sound is heard when the water has
been used up. When more water is added, the
buzzing sound is switched off.
3Because of the automatic steaming 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.
During steam dispersal, the oven door may get
slightly steamed up.
Steam Wet Cooking
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 Vig-
orous 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.
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.
19
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 draw-
er 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 In-
terval Steam function 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 Steam Wet Cooking.
20
Additional functions
Recipes
3 For this function, use the recipes provided in
the chapter “Programmed functions and recipes”.
Choose a recipe.
1. Continue pressing the recipe button until the de-
sired recipe appears.
– The symbols for the appropriate oven function
and the recommended oven level will appear in
the function display.
– The set temperature will appear in the tempera-
ture display.
– The cooking time and the end time will appear in
the clock displays.
– After approx. 5 seconds the oven will switch it-
self on.
– An acoustic signal will sound 10 minutes prior to
the end of the programme.
2. Check the results of the cooking at this point.
3 This does not apply to bio-steaming.
– An acoustic signal will sound when the cooking
time has finished.
“0:00” will flash in the time display.
3. The signal can be deactivated by pressing any button.
Delaying the start time
The cooking start time can be delayed (see “Clock
functions: end”).
3 The end clock function can be set if the pro-
gramme has not been running for more than
two minutes.
Ending the cooking time early
Continue pressing the recipe button until no recipe is shown.
21
Meat Probe
Ensures that the oven switches itself off as soon as
the temperature at the centre of a roast reaches a set
temperature.
The meat probe is best used together with the Conventional (Top/Bottom 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 nec-
essary, until the desired oven function appears.
4. Start setting the desired core temperature within
5 seconds, using the or buttons.
The display changes to the current core temperature.
22
3 The core temperature is displayed from 30°C.
• Should the current core temperature 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.
23
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.
24
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.
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.
25
Cook Time
1. Select Oven Function and Temperature.
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.
26
End
1. Select an oven function and temperature.
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.
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.
27
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 temperature.
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.
28
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.
29
Other functions
3 The brightness level of the display is reduced
automatically between the hours of 22:00
and 6:00.
Switching off the time display
2 You can save power by switching off the time
display.
1. If necessary, switch off by pressing the main Pow-
er button.
2. Press the Meat Probe and buttons at the
same time, until the display darkens (this will be after about 2 seconds).
3 The next time the appliance is switched on,
the time display comes on again automatically.
The clock display will go off again the next
time the appliance is switched off.
To restore continuous clock display, the time
display has to be switched on again.
Switching on the time display
1. If necessary, switch off the appliance by pressing
the main Power button.
2. Press the Meat Probe and buttons at the
same time, until the time display re-appears (this
will be after about 2 seconds).
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
30
is again ready for use.
Locking the Control Panel
For protecting all set oven functions from inadvertent
changes.
Engaging the Control Panel Lock
1. If necessary, switch on the appliance by pressing
the main Power button.
2. Select an oven function.
3. Press the Recipes and buttons at the same
time for about 2 seconds, until the LOCK indication
appears.
The Control Panel Lock is now engaged.
Releasing the Control Panel Lock
Press the Recipes and buttons at the same
time for about 2 seconds.
The Control Panel Lock will be released automatically, when 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.
31
Uses, Tables and Tips
Steam Cooking
For steam cooking, use either the Steam Wet or Interval Steam oven functions.
1 Warning: During steam cooking, do not un-
der any circumstances open the oven door.
1 Attention: Always use water only.
Cookware for Steam Cooking
• Ordinary baking tins, heat-resistant tins and roasting dishes are suitable 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.
General Tips
• For cooking times longer than 30 minutes or when
cooking larger quantities, top up water, if necessary.
• With Steam Wet 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 Cleaning and Care).
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.
32
Steam Wet
The Steam Wet 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.
Steam Wet Table
Steam Wet (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
Oven level
Time
in mins.
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
Eggs, medium 2 10-12
Eggs, hard 2 15-20
33
Fan Cooking and Steam Wet in
succession
Fan Cooking and Steam Wet can be combined to
cook meat, vegetables and side-dishes in the oven
one after the other and then using Steam Wet 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 Steam Wet function and cook it all together until ready.
3 Before you can start the Steam Wet function,
the oven must have cooled to a temperature of
around 85 °C (see temperature display field).
For faster cooling, open the oven door.
Fan Cooking and Steam Wet in succession Table
Type of food
Roast pork 1 kg,
Potatoes, Vegetables,
Gravy
Roast veal 1 kg,
Rice, Vegetables
Fan cooking
Te mp .
in °C
180* 40-50 30-35
180* 40-50 30-35
Meat
Time in mins.
Meat and side
dishes time in
mins.
Steam Wet
(700 ml water)
Oven
level
1
3
1
3
34
Interval Steam
Interval Steam cooking is particularly suitable for
roasting large joints of meat and defrosting or reheating 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
Temperature in °C
120 15-20 1, 3 and 5
180 40-50 2
Time
in mins.
Oven
level
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.
190-200 50-60 2
35
Baking
When baking, use the hot air, pizza setting or top/
bottom element oven functions.
3 When baking, remove the grease filter, as
otherwise baking time is prolonged and surfaces are browned unevenly.
Baking tins
• For baking with the top/bottom element, tins made
of dark metal and coated tins are most suitable.
• For hot air and the pizza setting, light metal, glass
and ceramic tins are also suitable.
Oven levels
• It is possible to bake on one oven level using the
top/bottom element.
• You can use the hot air function to bake dry, flat
biscuits on up to 3 baking trays at the same time.
1 baking tray:
e.g. oven level 3
1 baking tin:
e.g. oven level 1
2 baking trays:
oven levels 1 and 4
3 baking trays:
oven levels 1, 3 and 5
36
General Information
• Always count the shelf positions from the bottom
upwards.
• Insert baking trays with the sloped edge to the
front!
• Always place cake tins in the middle of the shelf.
• Using hot air or conventional you can also bake
with two cake tins simultaneously by placing them
side by side on the shelf. There is no significant increase in baking time.
3 When frozen foods are used the trays inserted
may distort during cooking. 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.
Notes on the baking tables
In the tables you will find information on temperatures, cooking times and shelf positions for a selection of dishes.
• The temperatures and cooking times are for guidance only since these are dependent on the mixture, quantity and cake tin used.
• When using for the first time we recommend setting the lower temperature and only select a higher
temperature if necessary, e.g., if increased browning is required or the cooking time is too long.
• If you cannot find specific information for one of
your own recipes, use information given in a similar
recipe for guidance.
• When cakes are baked on trays or in tins on more
than one oven position at once the baking time
may be increased by 10-15 minutes.
• Items that might drip (e.g., pizzas, fruit flans)
should only be prepared on one level.
Variations in the height of the item to be baked can
lead to different degrees of browning at the start of
baking. In this case please do not change the tem-
perature setting. Differences in the degree of
browning will balance out during baking.
2 For longer cooking times switch off the oven
approx. 10 minutes before the end of the
cooking time to make use of the residual heat.
Unless otherwise stated, the information in the
tables assumes starting with a cold oven.
37
Baking Table
The stated baking times are for guidance only.
Recommended cooking methods, shelf positions
and temperatures are printed in bold type.
Hot Air Conventional
Type of pastry or
cake
Sponge base
Temperature in
°C
Shelf
position
Temperature in
°C
Shelf
position
Baking time in
minutes
Pudding bowl or ringshaped cakes
Madeira cake
(square/rectangular
baking tin)
Flan case 150-170 3 170-190 2 20-25
Apple flan, very thin 150-170 1 170-190* 1 45-60
Fairy cakes 150-170 3 180-190 3 20-30
Shortcrust pastry
Large cheesecake 140-160 1 170-190 1
Covered fruit pie 150-170 1 170-190 1 50-60
Cheesecake on the
tray
Puff pastry
French apple tart 150-170* 1 190-200* 1 40-50
Sponge cake
Sponge cake (DIN) 150-170 1 160-180 2 25-40
150-170 1 160-180 1 50-70
140-160 1 150-170 1 70-80
60-90 +
10 mins. standing
time
--- --- 160-180 2 50-70
Flan case 150-160* 3 170-180* 3 25-30
Swiss roll 150-170* 3 180-200* 3 10-15
Yeast dough
Pudding bowl/ringshaped cakes
Plaited roll/ring, plaited Danish pastry
Butter cake/sugar
cake
sugar-topped cakes
Sponge cake with
crumble topping
Apple crumble (DIN) 150-170 3 170-190 3 35-50
Cheesecake (tray) 150-170 3 170-190 3 45-50
Fruit loaf (500 g flour) 150-170* 3 160-180* 3 40-70
Pizza
(round baking sheet)
150-170 1 160-180 1 45-60
150-170 3 170-190 3 30-40
160-180 3 190-200* 3 25-30
150-170 3 180-190 3 20-40
230* 1 230* 1 10-25
38
Hot Air Conventional
Type of pastry or
cake
Temperature in
°C
Shelf
position
Temperature in
°C
Shelf
position
Baking time in
minutes
Biscuits
Meringues 80-90* 3 80-90 3 150-180
Macaroons 100-120 3 3 20-30
Small piped biscuits 140-160 --- 150-170 3 15-30
Anzac nutties --- --- 160-180 2 25-35
Items made with puff
pastry
160-180* 3 180-200* 3 20-30
Danish pastries 160-180* 3 170-190* 3 20-40
Choux pastry
Cream puffs 160-180 3 190-210* 3 25-40
Shortcrust and rich pastries
Swiss apple pie --- --- 210-230* 1 35-50
Swiss cheese pie --- --- 210-230* 1 40-50
Spinach/vegetable
quiche, quiche lor-
--- --- 190-210* 1 40-60
raine
Bread and bread rolls
Herb bread 170-190* 3 190-210* 3 45-60
Tinned white loaf 170-190* 2 180-200* 1 40-50
Unleavened bread,
pitta bread
--- --- 230* 2 15-25
Pasta bake 180-200 1
Potato gratin 180-200 2
Dishes au gratin
Hawaiian toast 200-220 3 230 3 14-16
39
Pizza Setting
The stated baking times are for guidance only.
Pizza Setting
Type of baking
Temperature in °C Oven level Baking time in minutes
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.
160-170* 2 15
150-160 2 30
Frozen foods Pizza setting
Type of pastry or cake Temperature in °C Shelf position
Lay on the grill tray,
Follow the manufactur-
Frozen pizza
Also observe the manufacturer’s instructions for all other frozen products.
er’s instructions
as stated on the
package
insert baking tray below
(shelf position in accord-
ance with the manufactur-
er’s instructions as stated
on the package)
Baking time
in minutes
Follow the manufac-
turer’s instructions
as stated on the
package
40
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 tempera-
Cake is unevenly browned Cooking temperature too high and
Wrong shelf position Insert the cake at a lower shelf posi-
tion
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
ture next time
Cooking time too long Reduce cooking time
Set to a lower temperature and in-
cooking time too short
Mixture is spread unevenly Spread mixture evenly on the baking
Fat filter is still in position Remove fat filter
crease cooking time
tray
Cooking time too long Temperature too low Set a slightly higher baking tempera-
ture next time
Fat filter is still in position Removing the fat filter
41
Roasting
Use the hot air oven function to raost.
Roasting dishes
• Any heat-resistant ovenware is suitable to use for
roasting (please read the manufacturer's instructions).
• When using roasting dishes with plastic handles
take care that that these are heat resistant (please
read the manufacturer's instructions).
• You can place large roasts directly in the drip tray
or on the oven shelf with a drip tray placed
underneath (e.g. turkey, goose, 3 -4 chickens, 3 -
4 knuckles).
• We recommend roasting all lean types of meat in a
roasting pan with a lid (e. g. veal, marinated beef,
braised beef, deep frozen meat). This will keep the
meat juicier.
• You can cook all types of meat which are to have a
crust in a roasting pan without a lid (e.g. pork,
meat loaf, lamb, mutton, duck, 1 -2 knuckles, 1 -
2 chickens, small poultry, roast beef, fillet, game).
3 The oven will become less dirty if you use
pans when roasting.
Tips on using the roasting chart
In the table you will find information concerning the
suitable oven function, temperature setting, cooking
time and oven level for different types of meat. These
are for guidance only.
• We recommend roasting meat and fish in the oven
if there is at least 1 kg.
• To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some
liquid in the roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the
cooking time).
3 For large roasts and poultry items, pour roast-
ing stock over them several times during the
cooking time. This will give better roasting results.
2 Switch off the oven approx. 10 minutes prior
to the end of the cooking time in order to use
the residual heat.
42
Roasting table
Insert the tray or drip pan in the first oven level.
Hot air
Item to be roasted
Temperature in °C
Pork
1 kg pork roast (lean pork roast,
ham, rolled roast), for each cm in
height
Smoked pork chops, for each cm
in height
Meat loaf 160-170 2 --- 60-70
Beef
Beef roast, for each cm in height 150-160 2 --- 18-20
Beef fillet, for each cm in height 190-200* 2 --- 6-8
Roast beef, for each cm in height 190-200* 2 --- 8-10
Vea l
Roast veal, for each cm in height 170-180 2 --- 14-17
Lamb
Leg of lamb (1800 g) 170-180 2 --- 90
Small pieces of meat on baking tray
150-160 2 --- 14-20
150-160 2 --- 10-15
One level Two levels
Oven level
Roasting time in
minutes
“Cordon bleu” sausages 220-230* 3 4+1 5-8
Small sausages 220-230* 3 4+1 12-15
Schnitzel or chops, crumbed 220-230* 3 4+1 15-20
Burgers 210-220* 3 4+1 15-20
Fish
Trout of 200-250 g each 190-200 3 --- 20-25
4 trout fillets (weight of 200 g each) 170-180 3 --- 20-25
Perch fillets, crumbed (total weight
approx. 1 kg)
Poultry
Chicken 150-160 2 --- 55-60
1 kg rolled chicken roast, for each
cm in height
Duck (2000-2500 g) 150-160 2 --- 90-120
Goose (4500 g) 150-160 2 --- 150-180
* Pre-heat the oven
190-200 3 --- 25-30
150-160 2 --- 11-15
43
Meat Probe Table
Food to be Cooked Meat Core Temperature
Beef
Rib steak or fillet 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
Vea l
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
45 - 50 °C
60 - 65 °C
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
Leg of venison 70 - 75 °C
Grilling
To grill, use the infra-red grill oven function or wide
grill with the temperature setting.
1 Warning: Always grill with the oven door
closed.
3 Always pre-heat the empty oven for 3 minutes
when using the grill functions.
Ovenware for grilling
• When grilling, use the roasting pan and drip pan
together.
Oven levels
• When grilling flatter foods, generally use the fourth
oven level from below.
Notes on 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.
44
Grilling Table
Grill time in
minutes
Grilled item Function
Temperature
in °C
Universaltray Grid
Shelf position 1st Side 2nd Side
4-8 pork chops Dual grill 230 1 4 15 12
2-4 pork chops Infrared- grill 230 1 4 14 12
Marinaded pork steaks Dual grill 230 1 4 12 14
2-4 fillet steaks, rare Infrared- grill 230 1 4 5-7 6-8
4 fillet steaks,
medium
Dual grill 230 1 4 6-8 7-9
2 chicken portions Infrared- grill 230 1 4 15-20 18-22
4 chicken portions Dual grill 230 1 3 15-20 18-22
1-4 legs of chicken Dual grill 230 1 4 20 14
4-6 legs of chicken Dual grill 230 1 4 20 18
Grilled sausages,
up to 6
Grilled sausages,
6 and above
Coiled sausages
up to 4
Infrared- grill 230 1 4 5-10 7
Dual grill 230 1 4 5-10 7
Infrared- grill 230 1 4 10 11
Coiled sausages
up to 6
Dual grill 230 1 4 10 12
Whole fishes Dual grill 230 1 3 12 ---
To as t
(without topping)
Dual grill 230 1 4 1-2 1-2
Turbo grilling
Oven function: Turbo grill
Item
Chicken
(900-1,000 g)
Stuffed porkrolled roast
(2000 g)
Tempera-ture
in °C
160 1 2 50-60 25-30
160 1 2 90-95 45
Pasta bake 180 --- 2 30 ---
Potato gratin 200 1 3 20-23 ---
Gnocchi gratin 180 1 3 20-23 ---
Cauliflower with
Hollandaise sauce
200 --- 3 15 ---
Drip pan Grill shelf
Oven level
Grilling time
in minutes
turn after …
minutes
45
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 com-
ing out, remove it from the oven.
Drying Table
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
46
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 lev-
el.
Tips on using the Defrosting Table
The following table provides a guide for defrosting
times.
Defrosting Table
Defrosting
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 20-30 10-20 Do not cover.
time
Mins.
Further defrost-
ing 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
47
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 68 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.
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 remains 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 all-purpose pan underneath it and then roast in the pre-heated oven.
3 The automatic oven switch off function
cannot be used in conjunction 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: for example, pot roasts or roast pork.
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
48
Weight
kg
Tempera-ture°CTe mp e ra - tu re
°C
Time
mins.
Oven
level
Making Preserves
For preserving, use the STEAM HOT 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 preserving 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 ---
Temperature
°C
140-150 35-45 --- ---
140-150 35-45 15 ---
Leave until
drops form
mins.
Continue cook-
ing at 100°C
mins.
Leave to stand
with the oven off
mins.
49
Programmed functions and
recipes
The appliance has over 12 programmed functions
and recipes which can be selected one after the other using the recipes button.
1. Cleaning programme
2. Vegetab le platter
3. Potatoes au gratin
4. White bread
5 dinner rolls
6. Scolloped fish fillet
7. Tro ut
8. Pizza
9. Quiche Lorraine
10. Chicken
11. Saddle of veal
12. Heating food
1. Cleaning programme
1. Place water (approx. 150 ml) and
1 tablespoon vinegar directly into the steam generator.
2. Start the automatic cleaning programme.
A three-tone acoustic signal will indicate the end of
the cleaning programme.
3. Switch off the acoustic signal and the oven by
pressing the main power switch .
Wipe out the oven with a soft cloth.
Remove any residual water from the steam genera-
tor.
To completely dry the oven, leave the oven door
open for around 1 hour.
50
Recipes
4. White bread
2. Vegetable platter
Ingredients:
– 400 g cauliflower,
– 200 g carrots,
– 200 g kohlrabi,
– 200 g yellow and red capsicum.
Method:
Rinse cauliflower and divide into florets.
Peel carrots and kohlrabi and cut into bite-sized
pieces.
Wash the capsicum and cut into strips.
Place all the ingredients into a stainless steel tin
which has a punched insert.
Twice the amount can be cooked simultaneously on
two levels.
Setting Ovenlevels Water inflow via
the water drawer
Vegetables 1 and 3 700 ml
Ingredients:
– 1000 g flour type 405,
– 1 cube of fresh yeast or 2 packages of dry 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.
More milk may be required, depending on the texture
of the flour.
Leave the dough to rise until it doubles in volume.
Shape two loaves out of the dough and place 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 inflow via
the water drawer
Bread 2 200 ml
3. Potatoes au gratin
Ingredients:
– 1000 g potatoes,
– 1 teaspoon each of salt pepper,
– 1 clove of garlic, peeled
– 300 g gruyere or emmental cheese, grated,
– 3Eier,
– 250 ml milk,
– 4 tablespoon cream,
– 1 tablespoon thyme,
– 3 tablespoon butter.
Method:
Peel potatoes, slice thinly, dry and then salt and pepper them.
Arrange half of the potato slices in a greased fire
proof dish, etwas geriebenen Käse darüberstreuen.
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.
5. Dinner rolls (40 g)
Ingredients:
– 500 g flour type 405,
– 20 g fresh yeast or 1 package of dry yeast,
– 300 ml water,
– 10 g salt.
Method:
Place the flour and the salt in a large bowl. Dissolve
the yeast in water and add to the flour. Knead all ingredients into a workable dough.
Leave the dough to rise until it doubles in volume.
Cut the dough into pieces, shape into rolls and place
them on the greased baking tray or patisserie tray
(special accessory). Leave rolls to rise again for
about 25 minutes.
Before baking, cut a cross in the rolls. Sprinkle with
poppy, caraway or sesame seeds if desired.
Setting Ovenlevels Water inflow via
the water drawer
Rolls 2 and 4 200 ml
Setting Oven level Water inflow
via the water
drawer
Potatoes au
gratin
2 200 ml
51
6. Scolloped fish fillet
8. Pizza
Ingredients:
– 700 g perch fillets or salmon trout, cubed,
– 100 g emmental cheese, grated,
– 200 ml cream,
– 50 g breadcrumbs,
– salt, pepper, lemon juice,
– chopped parsely,
– 40 g butter to grease the dish.
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. Then
place in the greased dish.
Mix the cream, grated cheese, breadcrumbs and the
chopped parsley and distribute over the fish.
Setting Ovenlevel Water inflow via
the water drawer
Fish fillets 3 200 ml
1 baking tray
Ingredients for the dough:
– 300 g flour type 405,
– 180 ml water,
– 15 g yeast,
– 2 tablespoon olive oil,
– 1 teaspoon salt.
Method for the dough:
Dissolve the yeast in water and knead the rest of the
ingredients together to form a soft dough.
Cover the dough and leave it to rise for 30 minutes.
Ingredients for the topping:
– 1 tin chopped tomatoes (drained weight 400 g),
– 150 g salami, cut into slices then quartered,
– 300 g mozzarella, cut into 1 cm cubes.
As a variation on the topping, champignons or ham
can also be used.
Final preparation:
Roll out the dough, place it on the greased baking
tray and place the toppings on it one by one.
Leave it to rise again for 20 minutes.
7. Trout
Ingredients:
– 4 Forellen à 200 - 300 g,
– lemon juice, pepper, salt.
Method:
Wash the trout well inside and out, sprinkle with lemon juice, season and place in stainless steel dishes
with punched inserts, with two trout pieces per dish.
Serve with browned flaked almonds.
Vinegared trout variation:
Pour hot vinegared water over the trout before it is
placed in the stainless steel dish with punched insert.
Setting Ovenlevels Water inflow via
the water drawer
Trout 1 and 3 700 ml
Setting Oven level Water inflow via
the water drawer
Pizza 2 -
52
9. Quiche Lorraine
11. Saddle of veal
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 to form a 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 gruyere or emmental cheese, grated,
– 150 g lean bacon, cubed,
– 150 g onions, cut into cubes,
– pepper, nutmeg.
Method:
Lightly saute the ham and onions.
Whisk the milk, cream, eggs and seasonings together well,
then mix in the cheese.
Final preparation:
Rollout the dough and place it in a greased smooth
spring form (ø 28 cm). Spread the bacon and onions
evenly over it and pour the sauce over it.
Setting Oven level Water inflow
via the water
drawer
Quiche Lorraine 1 -
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
coat the meat evenly.
Then place the saddle of veal in a fire proof dish or
glass dish with punched insert (special accessory)
and place it in the oven.
Setting Oven level Water inflow via
the water drawer
Saddle of
veal
2 200 ml
12. Heating food
Method:
Place the food on a plate.
Place it in the oven without a cover.
Max. 6 plates (ø 26 cm).
Setting Ovenlevels Water inflow via
the water drawer
Warming food 1, 3, 5 200 ml
10. Chicken
Ingredients:
– 1 Hähnchen (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
coat the chicken evenly inside and out.
Then place the chicken breast-side down in a fire
proof dish or glass dish with punched insert (special
accessory).
After about 25 minutes, turn the chicken.
After the first audible signal (about 50 mins.) check
how the cooking is progressing. If required, leave it
to cook for the rest of the roasting time until the second aucoustic signal (about 60 mins.).
Setting Ovenlevel Water inflow via
the water drawer
Chicken 2 200 ml
53
Cleaning and Care
1
Warning: For safety reasons cleaning the appliance with a steam jet 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 genera-
tor.
To completely dry the oven, leave the oven door
open for around 1 hour.
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 liq-
uid or in the dishwasher.
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.
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 Steam wet function for a short time.
3 Clean stubborn dirt with a special oven clean-
er.
1 Important: if using an oven spray, please fol-
low the manufacturer's instructions exactly.
54
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 attachments (2).
3 To remove/replace the side rails, open the
cover on the meat probe socket.
55
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).
Steam generation system
1 Important: Wipe the steam generator dry af-
ter each use. Soak up water with a sponge.
3 Remove any lime residue with water and vine-
gar.
1 Important: Chemical descaling agents can
damage the oven's surface enamel. Always
follow the manufacturer's instructions exactly.
Water Drawer and Steam Generator
1. Pour water and vinegar (about 250 ml) into the
steam generator via the water drawer.
Leave to work for approx. 10 minutes.
2. Remove the water and vinegar with a non-abrasive
sponge.
3. Rinse out the steam generation 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 oven door open to let the oven dry out
completely.
56
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 bottom 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, 230V, 300 °C heatresistant oven light bulb.
4. Fit seals and metal ring to the glass cap.
5. Re-fit the glass cap.
Replacing the oven side light bulb/
cleaning the glass cap
1. Ta k e o ut th e s ide r a i ls.
2. Unscrew the metal frame using a cross-tip screw-
driver.
3. Take off the metal frame and seal, and clean.
4. If necessary:
replace bulb with a 25 Watt, 230V, 300 °C heatresistant oven light bulb.
5. Put the metal frame and seal back in place, insert
screws, and tighten.
6. Replace the side rails.
57
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 downwards, on a
soft, flat surface, (for example on a blanket) to
avoid scratches.
Hanging the oven door
1. From the side of the door on which the handle is
positioned, take hold of the sides of the door with
both hands.
2. Hold the door at an angle of approx. 60°.
3. Insert the door hinges as far as possible into the
two slots on the right and left at the bottom of the
oven at the same time.
4. Lift the door up until resistance is met and then
open it fully.
5. Fold the clamping levers on both door hinges back
into their original position.
6. Close the oven door
58
What to do if...
Fault Possible cause Remedy
The oven does not heat up. The oven is not switched on. Switch the oven on.
The clock is not set. Set the clock.
The required settings have not
been set.
The oven’s asfety fuse has been
tripped.
The fuse in the house’s electrical
wiring (fuse box) has been tripped.
“F 9” appears in the display. Press the main switch.
The oven does not heat up and the
function display is in operation. A
small arrow is illuminated.
The oven lighting goes out. The oven light is broken. Change the oven light.
If you cannot remedy the fault using the directions provided above, please contact your dealer
or customer service.
Check the settings.
See “Safety fuse”.
Check the fuse.
If the fuses trip repeatedly, please
call an authorised electrician.
Turn the oven function to ZERO. Do
not switch off the oven.
Simultaneously press down the
RECIPES and MEAT COOKING
ROD buttons and hold them
down until a signal sounds.
1 Warning: Repairs to the appliance may only
be carried out by specialist technicians. Considerable danger to the user may result from
improper repairs.
In the case that the appliance has been wrongly operated, the visit from the customer service technician
or dealer may not take place 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.
59
Technical Data
Oven Interior Dimensions
Height x Width x Depth 31 cm x 41 cm x 41 cm
Capacity (usable capacity)
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).
52 l
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).
60
Installation Instructions
1
Important: Any electrical installation work
must be carried out by a 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 installation.
• The unit in which the appliance is fitted must satisfy the requirements 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 systems. They may only be combined
with units of the corresponding system.
61
63
62
65
64
3,5x25
Index
A
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Additional functions
All-purpose tray
B
Baking tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Bio Functions
C
Child safety device . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Cleaning
accessories
Cleaning before first use
Oven Interior
Side rails
steam generation system
Clock
setting the time
Clock Functions
Combination shelf
Control panel
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
D
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Description of the appliance
Drying
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
F
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18, 54
I
Interval steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
L
Low Temperature Cooking . . . . . . . . . . . . . . . . . . . . . . . 48
M
Making preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Meat probe
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
O
Oven
accessories
functions
light bulb
Safety cut-out
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
R
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Repairs
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
S
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Side rails
Steam cooking functions
Steam Wet
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
T
Tables and tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Time display
U
Using the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
W
What to do if... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
. . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9, 18
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
. . . . . . . . . . . . . . . . . . . . . . 13
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
. . . . . . . . . . . . . . . . . . . . . . 56
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
. . . . . . . . . . . . . . . . . . . . . . 7
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
. . . . . . . . . . . . . . . . . . . . . . . . 19
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
66
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.
67
315 6589 03-A-140405-02 Subject to change without notice
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.
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