ASKO OCS8456S User Manual

Dear customer!

Thank you for choosing this quality product from ASKO. We hope it will meet your expectations and fulﬁ l your needs for many years to come. Scandinavian design combines clean lines, everyday functionality and high quality. These are key characteristics of all our products and the reason they are greatly appreciated throughout the world.

Operating instructions

COMBINED STEAM OVEN

BO4CS2L1-42 OCS8456S

We thank you for your trust and the

purchase of our appliance.

This detailed instruction manual is supplied to make the use of this product easier. The instructions should allow you to learn about your new appliance as quickly as possible.

Make sure you have received an undamaged appliance. If you do ﬁ nd transport damage, please contact the seller from which you purchased the appliance, or the regional warehouse from which it was supplied. The telephone number can be found on the invoice or on the delivery note.

Instructions for installation and connection are supplied on a separate sheet.

Instructions for use are also available at our website:

www.asko.com / < http://www.asko.com />

Important information

Tip, note

CONTENTS

COMBINED STEAM OVEN 4

TECHNICAL SPECIFICATIONS 4

CONTROL UNIT 7

IMPORTANT SAFETY INSTRUCTIONS 8

BEFORE CONNECTING THE OVEN: 9

BEFORE USING THE APPLIANCE FOR THE FIRST TIME 10

FILLING THE WATER TANK 12

SWITCHING ON THE APPLIANCE FOR THE FIRST TIME 13

STEPS OF THE COOKING PROCESS (1–7) 14

STEP 1: CHOOSING THE BASIC COOKING MENUS AND SETTINGS 14

STEP 2: TIMER FUNCTIONS – DURATION 19

STEP 3: STEP COOKING 20

STEP 4: START THE COOKING PROCESS 22

STEP 5: END OF COOKING AND SWITCHING OFF THE OVEN 22

STEP 6: SELECTING ADDITIONAL FUNCTIONS 24

STEP 7: CHOOSING THE GENERAL SETTINGS 26

DESCRIPTIONS OF SYSTEMS (COOKING MODES) AND COOKING TABLES 27

MAINTENANCE & CLEANING 43

CONVENTIONAL OVEN CLEANING 43

USING THE STEAM CLEAN FUNCTION TO CLEAN THE OVEN 44

CLEANING THE STEAM SYSTEM 44

CLEANING THE FILTER FOAM 45

REMOVING AND CLEANING THE WIRE GUIDES 46

REMOVING AND INSERTING THE OVEN DOOR 47

REMOVING AND INSERTING THE OVEN DOOR GLASS PANE 48

REPLACING THE BULB 49

TROUBLESHOOTING TABLE 50 DISPOSAL 51 COOKING TEST 52

COMBINED STEAM OVEN

(DESCRIPTION OF THE OVEN AND EQUIPMENT – DEPENDING ON THE MODEL)

The ﬁ gure represents one of the built-in appliance models. Since the appliances for which these instructions were drawn up may have diﬀ erent equipment, some functions or equipment may be described in the manual that may not be present in your appliances.

Control unit

Water tank door

4 3

– Cooking levels

Guides

TECHNICAL SPECIFICATIONS

(DEPENDING ON THE MODEL)

A Serial number B Code/ID C Type D Brand E Model F Technical data G Compliance symbols

Oven door

Oven handle

The rating plate indicating the basic information about the appliance is located at the edge of the oven and it is visible when the oven door is opened.

WIRE GUIDES

The wire guides allow preparation of the food on ﬁ ve levels (please note that the levels/guides are counted from the bottom up). Guides 3 and 4 are intended for grilling.

Never place the deep baking tray in the ﬁ rst guide during the cooking process, except when grilling food or using the roasting spit and you are only using the deep tray as a drip tray.

TELESCOPIC PULL-OUT GUIDES

Telescopic pull-out guides may be ﬁ tted for the 2nd and 3rd level. There are several diﬀ erent designs of the pull-out guides (depending on the model):three partially extendible, one fully and two partially extendible, and three fully extendible guides.

OVEN DOOR SWITCH

The switches deactivate oven heating and the fan when the oven door is opened during the cooking process. When the door is closed, the switches turn the heaters back on.

COOLING FAN

The appliance is ﬁ tted with a cooling fan that cools the housing and the appliance control panel.

EXTENDED OPERATION OF THE COOLING FAN

After the oven is switched oﬀ , the cooling fan continues to operate for a short while in order to cool the oven. (Extended cooling fan operation depends on the temperature in the center of the oven).

OVEN EQUIPMENT AND ACCESSORIES

(depending on the model)

STEAM SET (INOX) is used for cooking vegetables, potatoes, ﬁ sh or meat. The tray prevents contact between the food and condensate collected in the deep tray.

Always use the entire steam set (only for steam cooking) on the 2nd guide.

In case of wire guides, the tray should always be inserted into the groove between the two wire proﬁ les.

GLASS BAKING DISH is used for cooking with all oven systems. It can also be used as a serving tray.

The GRID is used for grilling or as support for a pan, baking tray or baking dish with the food.

There is a safety latch on the grid. Therefore, the grid has

to be lifted slightly at the front when pulling it out from the oven.

The SHALLOW BAKING SHEET is used for baking pastry and cakes.

The DEEP BAKING TRAY is used for roasting meat and baking moist pastry. It can also be used as a drip tray.

With telescopic extendible guides, ﬁ rst pull out the guides of one level and place the grid or the baking tray onto them. Then, push them in with your hand as far as they will go.

Close the oven door when the telescopic guides are retracted all the way into the oven.

The appliance and some of the accessible parts tend to heat up during cooking. Use oven mitts.

SYNCHRONIZATION BAR

The bar can be installed or removed on the fully retractable telescopic guides. First, completely pull out both guides of the desired level. Insert the bar into the two slots on the guides and push the guides in with your hand until they stop.

BAKING PAN SUPPORT allows easy removal of baking pans from the oven while they are still hot.

PROBE for roasting larger chunks of meat.

DESCALING AGENT for cleaning the steam system.

TEST PAPER STRIP for testing water hardness.

MECHANICAL DOOR LOCK prevents the opening of oven

door until the lock is released. To open it, gently push your thumb to the right while pulling the door outwards.

CONTROL UNIT

PROFESSIONAL MODE

AUTOMATIC

QUICK ACCESS TO STEAM PROGRAMS

MY RECIPES

EXTRA FUNCTIONS

GENERAL SETTINGS

ON/OFF KEY

NOTE: The keys will respond better if you touch them with a larger area of your ﬁ ngertip. Each time you press a key, this will be acknowledged by a short acoustic signal.

OVEN LIGHTING

ON/OFF KEY

BACK KEY

Touc h b rieﬂ y to return to previous menu.

Touch and hold to return to main menu.

Selection and CONFIRMA-

TION KNOB

Select the setting

by rotating the knob.

Conﬁ rm your selection by

pressing the knob.

MINUTE MINDER/

ALARM

CHILD LOCK KEY

Locking the control unit

START/STOP KEY

Long touch: START

Long touch during operation: STOP

DISPLAY – displays all

settings

IMPORTANT SAFETY INSTRUCTIONS

CAREFULLY READ THE INSTRUCTIONS AND SAVE THEM FOR FUTURE REFERENCE.

This appliance may only be used by children aged 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if supervision or instructions are provided to them concerning use of the appliance in a safe way and if they understand the hazards involved. Do not let the children play with the appliance. Cleaning and user maintenance shall not be made by children without supervision.

WARNING: The appliance and some of its accessible parts may become very hot during use. Be careful not to touch the heaters. Children younger than 8 years should be constantly supervised.

The appliance becomes very hot during use. Be careful not to touch the oven heaters.

WARNING: The accessible parts of the appliance may become hot during use. Children should be kept away from the oven.

Only use the temperature probe recommended for use in this oven.

WARNING: Before replacing the light bulb, make sure the appliance has been disconnected from the power mains, in order to prevent the hazard of an electric shock.

Do not use abrasive cleaners or sharp metal scrapers to clean the oven as they may damage the ﬁ nish or the protective enamel coating. Such damages may lead to cracking of the glass.

Do not use steam cleaners or high pressure cleaners to clean the appliance as this may result in an electric shock. The appliance is not intended to be controlled with external timers or special control systems.

The appliance is intended for household use. Do not use it for any other purpose, such as room heating, drying of pets or other animals, paper, fabrics, herbs etc. as this may lead to injury or ﬁ re hazard.

The appliance may only be connected to the power mains by an authorized service technician or expert. Tampering with the appliance or non-professional repair thereof may result in risk of severe injury or damage to the product.

If the power cords of other appliances located near this appliance are caught in the oven door, they may be damaged, which may in turn result in a short circuit. Therefore, keep the power cords of other appliances at a safe distance.

Oven door become very hot during operation. A third glass is installed for extra protection, reducing the temperature of the outside surface (only with some models).

Oven door hinges may be damaged when under excessive load. Do not place heavy pans on open oven door and do not lean against open oven door when cleaning the oven cavity. Never stand on the open oven door and do not let children to sit on it.

Make sure the vents are never covered or obstructed in any other way.

If the power cord is damaged, it should be replaced by the manufacturer or an authorized service technician, in order to avoid hazard.

Do not line the oven walls with aluminium foil and do not place baking trays or other cookware on the oven bottom. Aluminium foil would prevent air circulation in the oven, hinder the cooking process, and ruin the enamel coating.

Safe and correct use of the steam oven

Leave the appliance at room temperature for some time before connecting it to the power mains to allow all components to adapt to room temperature. If the oven is stored at a temperature near or below freezing point, there is a danger for some components, especially the pumps.

The appliance should not operate in an environment with a temperature below 5 °C. Below this temperature, the water that remains in the pumps could freeze. If the appliance is turned on in such conditions, the pumps could be damaged.

If the appliance does not work correctly, disconnect it from the power mains.

Do not store items in the oven, which could cause danger when the oven is switched on. Do not use distilled water that is not suitable for ingestion.

After the steam cooking is completed, there is some residual steam in the oven. Open the oven door carefully, as there is danger of scalding with steam.

Clean the oven once it has cooled down to room temperature.

After the cooking process, the remaining water in the steam system is pumped back into the water tank. Therefore, the water there could be hot. Be careful when emptying the water tank.

To prevent the build-up of limescale, leave the oven door open after cooking to allow the oven cavity to cool down to room temperature.

BEFORE CONNECTING THE OVEN:

Carefully read the instructions for use before connecting the appliance. Repair or any warranty claim resulting from incorrect connection or use of the appliance shall not be covered by the warranty.

BEFORE USING THE APPLIANCE FOR THE FIRST TIME

After receiving the appliance remove all parts, including any transport equipment (cardboard and polystyrene inserts), from the oven. Clean all accessories and utensils with warm water and regular detergent. Do not use any abrasive cleaners. Before using the oven for the ﬁ rst time, heat it with the upper and lower heater system at 200 °C for approximately one hour. The characteristic ”new appliance” scent will be released; make sure the room is well ventilated.

STEAM COOKING

Healthy and natural, steam cooking preserves the full ﬂ avour of foods. This cooking method releases no odours. There is no need to add salt to the water or to add herbs and spices.

Following are the advantages of steam cooking:

Cooking (braising, roasting) starts before the temperature inside the oven reaches 100 °C. Slow cooking (braising, roasting) is also possible at lower temperatures.It is healthy: vitamins and minerals are well preserved because only a small share of them is dissolved in the condensation water that touches the food. There is no need to add any fat during the cooking process. The steam maintains the taste of food. It does not add odours, nor the taste of the grill or the pan. Furthermore, it takes nothing away because the food is not diluted in the water. Steam does not spread the ﬂ avour or smell; therefore, meat or ﬁ sh can be cooked together with vegetables. Steam is also suitable for blanching, defrosting and reheating or keeping the food warm.

TESTING WATER HARDNESS

Water hardness test should be carried out before ﬁ rst use. A warning will appear on the display: ”Use the test paper to measure water hardness.”

Soak the test paper strip (supplied with the appliance) in water for one (1) second. Wait one minute and observe the number of stripes on the paper. Enter the information on the number of stripes into the appliance. Rotate the KNOB and

4 green stripes Soft

1 red stripe Slightly hard

2 red stripes Medium hard

3 red stripes Hard

4 red stripes Very hard

The highest water hardness is set as a factory default.

CHANGING THE WATER HARDNESS SETTING

Water hardness can also be set in the menu CHOOSING THE GENERAL SETTINGS.

conﬁ rm the selection with the CHECK MARK.

If the correct water hardness level is not set, this could affect appliance operation and its useful life.

FILLING THE WATER TANK

The tank allows for independent water supply to the steamer. The tank volume amounts to approx. 1.3 litres (maximum water level – see marking). This amount of water allows approximately 3 hours of cooking time with max. steam cycle (hot air with steam on ”high” system).

Clean the water tank before the ﬁ rst use.

Always ﬁ ll the water tank with clean and cool water from the pipeline, bottled water without additives, or distilled water suitable for use in cooking. Water that is poured into the water tank should be at a temperature of 20 °C +/- 10 °C.

Press on the spot with the sticker to open the tank door.

The sticker can be later removed.

Remove the water tank from the housing by grabbing the notch.

Open the lid. Wash the tank with water. Re-assemble the tank. Before use, add fresh water up to the MAX

marking on the tank.

Push the water tank back into the housing to the ﬁ nal position (until the short click). Then, press the tank

door to close it.

After the cooking process, the remaining water in the steam system is pumped back into the water tank. The lid and the water tank can be washed with standard nonabrasive liquid cleaners or in a dishwasher.

SWITCHING ON THE APPLIANCE FOR THE FIRST TIME

SETTING THE CLOCK

After connecting your appliance or after an extended power outage, 12:00 will ﬂ ash on the display. Set the time of day.

Conﬁ rm each setting by pressing the KNOB.

Press the KNOB to set the time.

Turn the KNOB and ﬁ rst set the TICK.

The oven will also work if the clock is not set. However, timer functions are not available in this case (see chapter

SETTING THE TIMER FUNCTIONs). After a few minutes of idling, the appliance will switch to standby mode.

CHANGING THE CLOCK SETTING

Clock settings may be changed when no timer function is activated (see chapter CHOOSING THE GENERAL SETTINGS).

SELECTING THE LANGUAGE

If you are not happy with the language in which the messages on the display are presented, select another one. English is the preset language.

Rotate the KNOB and select your language from the list. CONFIRM the selection. The main menu will appear.

STEPS OF THE COOKING PROCESS (1–7)

STEP 1: CHOOSING THE BASIC COOKING MENUS AND SETTINGS

The process of preparing food in your oven can be controlled in several ways:

Rotate the KNOB and select the symbol. The symbol will turn white. The NAME of the selected menu will appear at the top.

Conﬁ rm each setting by pressing the KNOB.

Automatic mode

In this mode, ﬁ rst select the type of food. This is followed by automatic setting of the quantity, level of doneness, and cooking end time.The program oﬀ ers a large choice of preset recipes reviewed by professional chefs and nutrition experts.

Quick access to steam programs

This is a natural cooking mode that preserves the full ﬂ avour of the food.

Professional mode

Use this mode when you wish to prepare any type and amount of food. All settings are selected by the user.

A) COOKING BY SELECTING THE TYPE OF FOOD (Auto mode)

Conﬁ rm each setting by pressing the KNOB.

Rotate the KNOB and select the Auto mode. Conﬁ rm the setting by pressing on the KNOB.

Select the type of food and the dish. Conﬁ rm the selection.

Preset values will appear. Rotate the KNOB and conﬁ rm by pressing the KNOB to change these settings.

1234 5

1 Amount 2 Doneness 3 Delayed start 4 Cooking duration 5 Cooking system and recommended level

When in the Auto mode, choose the duration or system symbol to open the Professional mode (see section on

COOKING BY SELECTING THE OPERATING MODE).

Touch the START/STOP key to start oven operation. All selected settings are indicated on the display.

PREHEAT

Some dishes in the Auto mode also include the preheat function When you select the food, the following note will appear: »Selected program includes preheating.« Preheating started. Do not insert the food yet. The symbol °C will ﬂ ash on the display.

When the selected temperature is reached, the preheating process stops and an acoustic signal is emitted. The following note will appear on the display: »Preheating complete«. Please insert the food. Open the door or conﬁ rm by pressing the KNOB. The program then resumes the cooking process with selected settings.

When the preheat function is set, delayed start function cannot be used.

B) STEAM COOKING (quick access to steam programs)

Conﬁ rm each setting by pressing the KNOB.

Rotate the KNOB and select Steam. Conﬁ rm the setting by pressing on the KNOB.

Select the settings by rotating the KNOB and pressing it to conﬁ rm.

123456

1 Preheating 2 Hot air with steam 3 Oven temperature 4 Cooking duration 5 Delayed start 6 Step mode (see section STEP COOKING)

Use the preheat function

Fill the water tank with fresh water up to the MAX marking. Use the STEAM SET to cook vegetables, ﬁ sh, meat, and potatoes – when not cooking in a sauce. Place the steam set into the 2nd guide.

COOKING SYSTEMS

DESCRIPTION

COMBINED SYSTEMS / STEAM SYSTEM

HOT AIR WITH STEAM

Used for cooking and defrosting. They allow quick and eﬃ cient cooking without changing the colour or shape of the food. Three options are available:

HIGH: cooking escalopes, steaks, and smaller chunks of meat 30 - 250

MEDIUM: reheating cool/frozen meals, cooking ﬁ sh ﬁ llets and

vegetables au gratin LOW: cooking large chunks of meat (roast, whole chicken), baking risen dough (bread and rolls), cooking lasagne etc.

STEAM

Use this for all types of meat, stews, vegetables, pies, cakes, bread, and dishes au gratin (i.e. food that require longer cooking time).

if you wish to heat the oven to the desired temperature as quickly as possible.

PRESET TEMPERATURE (°C)

180

100 40 – 100

MIN – MAX TEMPERATURE (°C)

30 - 250

Touch the START key to start oven operation. The symbol °C will ﬂ ash on the display until the selected temperature is reached.

C) COOKING BY SELECTING THE OPERATING MODE (Professional mode)

Conﬁ rm each setting by pressing the KNOB.

Rotate the KNOB and select Professional (Pro) mode. Conﬁ rm the selection.

Select the settings by rotating the KNOB and pressing it to conﬁ rm.

123456

1 Preheating 2 System 3 Oven temperature 4 Cooking duration 5 Delayed start 6 Step cooking

PREHEAT

Use the preheat function if you wish to heat the oven to the desired temperature as quickly as possible. When this symbol not insert the food yet. The symbol °C will ﬂ ash on the display.

When the preheat function is set, delayed start function cannot be used.

is selected, the preheat function will be switched on and a warning will appear. »Preheating started.« Do

COOKING SYSTEMS (depending on the model)

SYSTEM DESCRIPTION

COOKING SYSTEMS UPPER AND BOTTOM HEATER

The heaters in the bottom and in the ceiling of the oven cavity will radiate heat evenly into the oven interior. Pastry or meat can only be baked/roasted at a single height level.

UPPER HEATER

Only the heater on the oven cavity ceiling will radiate heat. Use this heater to brown the upper side of the dish.

BOTTOM HEATER

Only the heater on the bottom of the oven cavity will radiate heat. Use this heater to brown the lower side of the dish.

GRILL

Only grill heater, a part of the large grill set, will operate. Use this heater to grill a few open sandwiches or beer sausages, or for toasting bread.

LARGE GRILL

The upper heater and the grill heater will operate. The heat is radiated directly by the grill heater installed in the oven ceiling. To boost the heating eﬀ ect, the upper heater is activated as well. This system is used for grilling a smaller amount of open sandwiches or beer sausages, and for toasting bread.

GRILL WITH FAN

Grill heater and the fan will operate. This combination is used to grill meat and to roast larger chunks of meat or poultry at a single height level. It is also appropriate for dishes au gratin and for browning to a crispy crust.

HOT AIR AND BOTTOM HEATER

Bottom heater, round heater, and the fan will operate. This is used to bake pizza, moist pastry, fruitcakes, leavened dough and shortcrust on several levels simultaneously.

360 HOT AIR

Round heater and the fan will operate. The fan installed in the back wall of the oven cavity makes sure the hot air constantly circulates around the roast or pastry. This mode is used for roasting meat and baking pastry at several levels simultaneously.

ECO COOKING

In this mode, power consumption during the cooking process is optimized.This mode is used for roasting meat and baking pastry.

BOTTOM HEATER AND FAN

This is used for baking leavened but low-rising pastry and for preserving fruit and vegetables.

AUTOMATIC COOKING OF MEAT – AUTO ROAST MODE

In the automatic meat cooking mode (Auto Roast), the upper heater will operate in combination with the grill heater and the round heater. It is used for roasting all types of meat.

PRESET

TEMPERATURE

(°C)

200

150

160

240

170

200

180

180 -

180

MIN – MAX TEMPERA-

TURE (°C)

30 – 250

30 – 235

30 – 250

30 – 230

30 – 240

1) It is used for determining the energy eﬃ ciency class pursuant to the EN 60350-1 standard.

Touch the START key to start oven operation. All selected settings are indicated on the display.

The symbol °C will ﬂ ash on the display until the selected temperature is reached. A short beep will be heard. Cooking/

baking systems cannot be changed during operation.

STEP 2: TIMER FUNCTIONS – DURATION

Setting the cooking time

In this mode, you can deﬁ ne the duration of oven operation (cooking time). Set the desired cooking time and conﬁ rm the setting (Maximum operating time is 10 hours.). Cooking end time is adjusted accordingly. Press START to start the cooking process. All selected settings are indicated on the display.All timer functions can be cancelled by setting the time to ”0”.

Setting the delayed start

In this mode, you may specify the duration of the cooking process (cooking time) and the time when you wish the cooking process to stop (end time) (Delayed start function allows delaying the start by up to 24 hours.). Make sure the clock is accurately set to current time.

Example: Current time: 12:00 Cooking duration: 2 hours End of cooking: 6 pm

The ”Duration” setting can be selected in the basic Professional (Pro) mode.

Cooking duration

Delayed start

First, set the cooking time (COOKING DURATION), i.e. 2 hours. The sum of the current time and cooking time is automatically displayed (2 pm).How, set the COOKING END TIME and set the time (6 PM). Press START to start the cooking process. The timer will wait for the start of the cooking process. The following note will appear on the display: ”Cooking start is delayed. Cooking will start at 16:00.”

After the set time expires, the oven will automatically stop operating (end of cooking). An acoustic signal will be heard which you may turn oﬀ by pressing the ALARM key. After one minute, the acoustic signal will be switched oﬀ automatically.

After a few minutes of idling, the appliance will switch to standby mode. The time of day will appear.

STEP 3: STEP COOKING

This mode allows you to combine three diﬀ erent cooking modes successively in a single cooking process. Choose diﬀ erent settings to cook your food just the way you want it.

Select the ”Step cook” setting in the basic Professional (Pro) mode and Steam Cooking mode. Conﬁ rm the setting by pressing on the KNOB.

Select: step 1, step 2, step 3 Conﬁ rm the settings by pressing on the KNOB.

The ﬁ rst step will already have been selected if you have already set the timer functions.

Set the cooking system, temperature, and time. Conﬁ rm the setting with the CHECK MARK by pressing on the KNOB.

Total cooking time – end.

Current step

Temperature and duration of the selected step

Touch the START symbol to turn on the oven. The oven starts operating immediately, with the settings deﬁ ned in Step 1. (A strip at the bottom of the display indicates the cooking step currently in progress.) After the set cooking time elapses, Step 2 and then Step 3 are activated, if speciﬁ ed.

If you wish to delete a step during operation, turn the KNOB, choose the step and cancel it by conﬁ rming the X mark. This can only be done with steps that have not started yet.

STEAM INJECTION

Steam injection is recommended when cooking

– meat (towards the end of the cooking process): the meat will be juicier and softer, and steam injection does away with

the need for basting. Meat: beef, veal, pork, venison, poultry, lamb, ﬁ sh, sausages; – bread, bread rolls: use steam during the ﬁ rst 5–10 minutes of baking. The crust will be crunchy and nicely browned. – vegetable and fruit souﬄ és, lasagne, starchy dishes, puddings: – vegetables, especially potatoes, cauliﬂ ower, broccoli, carrots, zucchini, eggplant.

Steam injection can be activated in the basic Professional mode by selecting STEP COOKING (see chapter 9).

Total cooking time in the Step Cooking mode may not be shorter than 5 minutes.

Touch the START key to start oven operation.

Select the STEAM (injection) symbol. Conﬁ rm your choice with the KNOB.

Rotate the KNOB and select the symbol. Conﬁ rm your choice with the KNOB.

DIRECT STEAM INJECTION

Press the symbol for steam injection. The symbol ﬂ ashes until the process is complete. Direct steam injection can be repeated in three steps; then, the steam symbol disappears.

STEAM INJECTION BY STEPS

Three injections may be selected by steps. There should be at least a three-minute time gap between successive steam injections. First, steam is injected as a part of Step 1 and the symbol ﬂ ashes. When the set amount of time expires, the program proceeds with Step 2, followed by Step 3. When all three steps have been carried out, the symbols are switched oﬀ .

STEP 4: START THE COOKING PROCESS

The START/STOP key will ﬂ ash before the start of the cooking process.

Start the cooking process by brieﬂ y touching the START key. Rotate the KNOB to change the current settings during cooking.

STEP 5: END OF COOKING AND SWITCHING OFF THE OVEN

For a pause in the cooking process, press the START/STOP key and hold it for a while.

When the cooking proces is complete, turn the KNOB to display the End menu with a display of symbols.

End!

Select the icon and complete the cooking process. Main menu will appear on the display.

Extend the cooking time

Cooking time can be extended by selecting the icon. New cooking end time can be selected (see chapter Timer Functions).

Add to my recipes

This mode allows you to save the selected settings into the oven memory and use them again at a later time.

After the end of the cooking process (with the steam system), clean and dry the oven. Empty the water tank, clean it,

and dry it.

SAVING USER-DEFINED PROGRAMS (MY RECIPES)

Choose the symbol and enter the name by rotating the KNOB and conﬁ rming respective letters. If necessary, delete a character using the arrow; use the check mark or touch the START/STOP key to conﬁ rm the name. Select the type of food.

Select the type of food. Press the KNOB to save your settings.

Your favourite recipes that you have previously stored in the memory can be retrieved and used at any time. Choose

the process and the settings in the main menu by selecting the

Conﬁ rm and touch the START key to start the oven operation.

Up to 10 recipes can be stored in the memory.

DELETING A RECIPE

Select the recipe to be deleted. Press and hold the KNOB to delete the recipe; an acoustic signal will be sounded.

symbol.

Preset values will appear which you can still change.

STEP 6: SELECTING ADDITIONAL FUNCTIONS

Steam clean

Use it to remove stains. Pour water into the deep baking tray and place it in the lower guide. After 13 minutes, food residues on the enamel surfaces will have softened and they will be easy to wipe oﬀ with a damp cloth. Use this function when the oven has fully cooled down! (See chapter CLEANING AND MAINTENANCE.)

Defrosting

In this mode, the air will circulate without any heaters operating. Only the fan will be activated. Use this function to slowly defrost frozen food (cakes, pastry, bread, rolls, and deep-frozen fruit).By selecting the relevant symbol you may specify the type of food, weight, or defrosting start and end time.Halfway through the defrost time, the pieces should be turned over, stirred and separated if they were frozen together.

Quick preheat

Use the preheat function if you wish to heat the oven to the desired temperature as quickly as possible. This mode is not appropriate for cooking. When the oven heats up to the selected temperature, the preheat process is completed and the oven is ready for cooking with the selected cooking mode.

Choose Extra in the main menu to display the extra/additional function menu.

Some functions are not available with some systems; an acoustic signal will indicate such cases.

Plate heating

Use this function to reheat your dinnerware (plates, cups) before serving food in it to keep the food warm longer. Select the symbol to set the temperature, and reheating start and end time.

Regenerate

This mode is used for reheating cooked food. Owing to the use of steam, there is no loss of quality. Taste and texture are preserved as though the dish was freshly-cooked. A variety dishes can be regenerated simultaneously.

• With this function, the user can set the regeneration process start and end time.

When the cooking proces is complete, turn the KNOB to display the End menu with a display of symbols.

CHILD LOCK

Activate it by touching the LOCK key (key symbol). The following message will appear on the display: »Child lock activated.« Touch the key again to deactivate the child lock.

If the child lock is activated with no timer function engaged (only clock is displayed), then the oven will not operate.If the child lock is activated after a timer function has been set, then the oven will operate normally; however, it will not be possible to change the settings. When the child lock is activated, systems (cooking modes) or additional functions cannot be changed. Only the cooking/baking/roasting process can be stopped or switched oﬀ . Child lock remains active after the oven is switched oﬀ . To select a new system, the child lock must ﬁ rst be deactivated.

OVEN LIGHTING

Oven lighting is switched on automatically when the door is opened or when the oven is switched on. After the end of the cooking process or when the door is closed, the light will remain on for another minute. The light inside the oven can be switched on or oﬀ by pressing the LIGHT key.

SETTING THE MINUTE MINDER

The minute minder can be used independently of the oven operation. Activate it by pressing the key. The longest possible setting is 10 hours. When the time expires, an acoustic signal will be heard which you may turn oﬀ by touching any key. After one minute, the acoustic signal will be switched oﬀ automatically.

STEP 7: CHOOSING THE GENERAL SETTINGS

Choose Settings in the main menu to display the menu for various settings.

Rotate the KNOB to navigate the menu.Conﬁ rm each setting by pressing the KNOB.

Language

Select the language for the text on the display.

Time

Set the time of day after the appliance is connected to the power mains for the ﬁ rst time or after being disconnected from the power mains for a longer period of time (more than one week). Set the CLOCK – time. Set the display mode in the ”Time Design” ﬁ eld: digital or analogue.

Sound

Loudness of the acoustic signal can be set when no timer function is activated (only the time of day is displayed). In this menu, you can set the following: loudness.

Display

In this menu, you can set the following:

Lighting Night mode - set the time by which you wish the display to be dimmed.

Setting during the cooking process

In this menu, you can set the following:

Oven lighting during operation - oven lighting is switched oﬀ when oven door is opened during operation.

Other settings

Factory setting Water hardness Descaling

After a power outage or after switching oﬀ the appliance, all extra user settings are restored.

DESCRIPTIONS OF SYSTEMS (COOKING MODES) AND COOKING TABLES

If your desired food cannot be found in the cooking table, ﬁ nd information for similar food. The information displayed applies to cooking in a single level.

An interval of suggested temperature is indicated. Start with a lower temperature setting and increase it if you ﬁ nd the food is not browned suﬃ ciently.

Cooking times are rough estimates and may vary subject to some conditions.

Only preheat the oven if required by the recipe of in the tables in this instruction manual. Heating an empty oven consumes a lot of energy. Hence, baking several types of pastry or several pizzas successively will save a lot of energy as the oven will already have been preheated.

Use dark, black silicon-layered or enamel-coated baking sheets and trays as they conduct the heat very well.

When using parchment paper, make sure it is resistant to high temperatures.

When cooking larger chunks of meat or pastry, a lot of steam will be generated inside the oven, which in turn may condense on the oven door. This is a normal phenomenon which will not aﬀ ect the operation of the appliance. After the cooking process, wipe the door and the door glass dry.

Switch oﬀ the oven approximately 10 minutes before the end of the cooking process to save energy by making use of the accumulated heat.

Do not cool the food in a closed oven to prevent condensation (dew).

The asterisk (*) in the table means the oven should

be preheated with the selected system.

COOKING SYSTEMS

UPPER AND BOTTOM HEATER

The heaters in the bottom and in the ceiling of the oven cavity will radiate heat evenly into the oven interior.

Roasting meat:

Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are not suitable as they strongly reﬂ ect the heat.

Type of food Weight

(g)

MEAT

Pork roast 1500 1 180-200 90-120 Pork shoulder 1500 1 180-200 110-140 Pork roulade 1500 2 180-200 90-110 Roast beef 1500 1 170-190 120-150 Veal roulade 1500 2 180-200 80-100 Lamb sirloin 1500 1 180-200 60-80 Rabbit loin 1000 2 180-200 50-70 Deer shank 1500 1 180-200 90-120 Meat rolls / 2 180-200 15-30

FISH

Braised fish 1 kg 200 g/piece 2 190-210 40-50

Guide

(from the bottom)

Temperature

(°C)

Cooking time

(min)

Baking pastry

Only use one level and dark baking sheets or trays. In light-coloured baking sheets or trays, the browning of the pastry will be poorer, as such equipment will reﬂ ect the heat.Always place the baking trays on the grid. If you are using the supplied baking sheet, remove the grid. Cooking time will be shorter if the oven is preheated.

Type of food Guide level

(from the bottom)

PAST RY

White bread, 1 kg * 2

Buckwheat bread, 1 kg * Whole grain bread, 1 kg * Rye bread, 1 kg * 2 180-190 50-60 Spelt bread, 1 kg * 2 180-190 50-60 Sweet soufflé 2 170-190 40-50 Bread rolls * 2 190-210 20-30 Walnut cake 1 170-180 50-60 Sponge cake * 1 160-170 30-40 Macarons (meringue

pastry) Vegetable rolls Fruit rolls Small pastries made with

yeast dough Cabbage pirozhki * 2 190-200 25-35 Fruitcake Meringue cookies Jelly-filled rolls (Buchtel)

2 180-190 50-60 2 180-190 50-60

2 130-150 15-25

2 190-200 25-35 2 190-200 25-35 2 200-210 20-30

1 130-150 80-100 2 80-90 110-130 2 170-180 30-40

Temperature

(°C)

220 10-15

180-190 30-40

Cooking time

(min)

Tip Use Is the cake done? • Pierce the cake at the top with a wooden toothpick or skewer. If there are no traces on the

pick or the skewer when pulled out, the cake is done.

Did the cake collapse? • Check the recipe.

• Next time, use less liquid.

• Note the mixing time when using small mixers, blenders etc.

The cake is too light at the bottom?

Cake with moist stuffing is underdone?

Do not insert the deep baking tray into the ﬁ rst guide.

• Use a dark-coloured baking sheet or tray.

• Place the baking sheet one guide lower and switch on the lower heater towards the end of the cooking progress.

• Increase temperature and extend baking time.

LARGE GRILL, GRILL

When grilling food with the large grill, the upper heater and the grill heater ﬁ tted on the ceiling of the oven cavity will operate.

When grilling with normal (not large) grill, only grill heater, a part of the large grill set, will operate.

Preheat the infrared (grill) heater for ﬁ ve minutes.

Supervise the cooking process at all times. The meat may burn quickly due to high temperature.Roasting with the grill heater is suitable for crispy and low-fat cooking of bratwurst, cuts of meat and ﬁ sh (steaks, escalopes, salmon steaks or ﬁ llets etc.) or toasted bread.

When grilling directly on the grid, smear it with oil to prevent the meat from sticking onto it and insert it into the 4th guide. Insert the drip tray in to the 1st or 2nd guide. When grilling in a baking tray, make sure there is enough liquid in the tray to prevent burning. Turn the meat during cooking.

After grilling, clean the oven, the accessories, and the utensils.

Grilling table – small grill

Type of food Weight

(g)

MEAT

Beefsteak, rare 180 g/piece 3 240 20-25 Pork neck fillet 150 g/piece 3 240 25-30 Cutlets/chops 280 g/piece 3 240 30-35 Grill sausages 70 g/piece 3 240 20-25

TOASTED BREAD

Toast / 3 240 5-10 Open sandwiches / 3 240 5-10

Guide

(from the bottom)

Temperature

(°C)

Cooking time

(min.)

Grilling table – large grill

Type of food Weight

(g)

MEAT

Beefsteak, rare 180 g/piece 3 240 10-15 Beefsteak, well done 180 g/piece 3 240 15-20 Pork neck fillet 150 g/piece 3 240 15-20 Cutlets/chops 280 g/piece 3 240 20-25 Veal escalope 140 g/piece 3 240 15-20 Grill sausages 70 g/piece 3 240 10-20 Spam (Leberkäse) 150 g/piece 3 240 15-20

FISH

Salmon steaks/fillets 200 g/piece 3 240 15-20

TOASTED BREAD

6 slices of bread / 3 240 1-4 Open sandwiches / 3 240 2-5

Always keep the oven door closed when using the grill (infrared) heater.

Grill heater, grid, and other oven accessories get very hot during grilling. Therefore, use oven mitts and meat tongs.

Guide level

(from the bottom)

Temperature

(°C)

Cooking time

(min)

Always keep the oven door closed when using the grill (infrared) heater. Grill heater, grid, and other oven accessories get very hot during grilling. Therefore, use oven mitts and meat tongs.

GRILL WITH FAN

In this operating mode, the grill heater and the fan operate simultaneously. Suitable for grilling meat, ﬁ sh, and vegetables.

(See descriptions and tips for GRILL.)

Type of food Weight

(g)

MEAT

Duck * 2000 1 180-200 90-110

Pork roast 1500 1 170-190 90-120

Pork shoulder 1500 1 160-180 100-130

Pork shank 700 1 190-210 50-60

Half of chicken 1500 1 200-220 60-80

Chicken* 1500 1 160-180 70-90

FISH

Trout 200 g/piece 2 200-220 20-30

Guide level

(from the bottom)

Temperature

(°C)

Cooking time

(min)

HOT AIR AND BOTTOM HEATER

The bottom heater, the round heater, and the hot air fan will operate. Suitable for baking pizzas, apple pies, and fruitcakes.

(See descriptions and tips for UPPER and BOTTOM HEATER.)

Type of food Guide

(from the bottom)

Cheesecake, short crust 2 160-170 60-70 Pizza * 2 220-230 10-15 Quiche Lorraine,

shortcrust Apple strudel, phyllo

dough

1 200-210 50-60

2 180-190 50-60

Temperature

(°C)

Cooking time

(min)

360° HOT AIR

Round heater and the fan will operate. The fan installed in the back wall of the oven cavity makes sure the hot air constantly circulates around the roast or pastry.

Roasting meat:

Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are not suitable as they strongly reﬂ ect the heat.

Provide enough liquid during the cooking process to prevent the meat from burning. Turn the meat during roasting. The roast will remain juicier if you cover it.

Type of food Weight

(g)

MEAT

Pork roast, including skin 1500 1 170-190 90-120 Chicken, whole 1500 2 180-200 70-90 Duck 2000 1 170-190 120-150 Chicken breast 1000 2 190-210 50-60 Stuﬀ ed chicken 1500 1 190-210 110-130

Guide

(from the bottom)

Temp erature

(°C)

Cooking time

(min)

Baking pastry

Preheating is recommended. Biscuits and cookies can be baked in shallow baking sheets on several levels simultaneously (2nd and 3rd). Note that baking time can diﬀ er even with if the baking sheets used are the same. The biscuits in the upper baking sheet may be ready sooner than those in the lower one. Always place the baking trays on the grid. If you are using the supplied baking sheet, remove the grid. For even browning, make sure the biscuits are of the same thickness.

Type of food Guide

(from the bottom)

PASTRY

Sponge cake 1 160-170 30-40 Crumble cake 2 170-180 25-35 Plum cake 1 160-170 30-40 Sponge roll * 2 170-180 15-25 Fruit cake, short crust 1 170-180 50-70 Challah (braided yeast

bun) Apple strudel 2 180-190 50-60 Pizza * 2 210-220 15-20 Biscuits, short crust * 2 160-170 15-25 Biscuits, pressed * 2 150-160 20-30 Small cakes * 2 150-160 20-30 Cookies, leavened 2 180-190 20-35 Cookies, phyllo dough 2 180-190 20-30 Cream-ﬁ lled pastry 2 190-200 25-45

FROZEN PRODUCTS

Apple and cottage cheese strudel

Pizza 2 190-200 20-35 Fried potatoes, oven-

ready Croquettes, oven-baked 2 210-220 20-35

2170-18035-50

2180-19055-70

2210-22025-40

Temp erature

(°C)

Cooking time

(min)

Do not insert the deep baking tray into the ﬁ rst guide.

ECO COOKING

Round heater and the fan will operate. The fan installed in the back wall of the oven cavity makes sure the hot air constantly circulates around the roast or pastry.

Type of food Guide level

(from the bottom)

MEAT

Pork roast, 1 kg 1 200-210 110-130 Pork roast, 2 kg 1 200-210 130-150

Beef roast, 1 kg 1 210-220 100-120

FISH

Whole ﬁ sh, 200 g/piece 2 200-210 40-50 Fish ﬁ llet, 100 g/piece 2 210-220 25-35

PASTRY

Pressed cookies 2 180-190 20-30 Small cupcakes 2 190-200 30-35 Sponge roll 2 200-210 15-25 Fruit cake, short crust 1 190-200 55-65

VEGETABLE

Potatoes au gratin 2 190-200 40-50 Lasagne 2 200-210 45-55

FROZEN PRODUCTS

Pommes frites, 1 kg 2 230-240 35-45 Chicken medallions, 0.7

kg Fish sticks, 0.6 kg 2 220-230 30-40

2 220-230 30-40

Temp erature

(°C)

Cooking time

(min)

Do not insert the deep baking tray into the ﬁ rst guide.

BOTTOM HEATER AND FAN

This is used for baking leavened but low-rising pastry and for preserving fruit and vegetables. Use the second guide from the bottom and a rather shallow baking tray to allow the hot air to circulate across the upper side of the dish.

PRESERVATION

Prepare the food to be preserved and jars as usual. Use jars with a rubber sealing ring and a glass cover. Do not use jars with threaded or metal caps or metal tins. Make sure the jars are of equal size, ﬁ lled with the same contents, and tightly sealed.

Pour 1 litre of hot water into the deep tray (approx. 70°C) and place 6 1-litre jars into the tray. Place the tray into the oven on the second guide.

During preservation, observe the food and cook until the liquid in the jars starts to simmer – when bubbles appear in the ﬁ rst jar.

Type of food Guide

(from the

bottom)

FRUIT

Strawberries (6×1 l) 2 180 40-60 switch oﬀ 20-30 Stone fruits (6×1 l) 2 180 40-60 switch oﬀ 20-30 Fruit mush (6×1 l) 2 180 40-60 switch oﬀ 20-30

VEGETABLE

Pickled gherkins (6×1 l) 2 180 40-60 switch oﬀ 20-30 Beans/carrots (6×1 l) 2 180 40-60 120 °C, 60 min 20-30

Temp erature

(°C)

Cooking time

(min.)

Temp erature

at the start of

simmering

Resting time

in the oven

(min)

AUTOMATIC COOKING OF MEAT –

AUTO ROAST MODE

In the Auto Roast mode, the upper heater will operate in combination with the grill heater and the round heater. It is used for roasting all types of meat.

When grilling directly on the grid, smear it with oil to prevent the meat from sticking onto it and insert it into the 2nd guide. Insert a drip tray into the 1st guide. When roasting meat in a baking tray, insert it into the 1st guide.

Type of food Weight

(g)

Beef tenderloin 1000 2 170-190 60-80 55-75* Chicken, whole 1500 2 180-200 65-85 85-90 Turkey 4000 2 170-190 150-180 85-90 Pork roast 1500 2 170-190 100-120 70-85 Meat loaf 1000 2 170-190 50-65 80-85 Veal 1000 2 170-190 70-90 75-85 Lamb 1000 2 180-200 50-70 75-85 Venison 1000 2 180-200 60-90 75-85 Whole ﬁ sh 1000 2 170-190 40-50 75-85 Chicken thighs 1000 2 190-210 45-55 85-90

* rare = 55–60 °C; medium = 65–70 °C; well done = 70–75 °C

Guide

(from the

bottom)

Temp er ature

(°C)

Cooking time

(minutes)

Core

temperatur

(°C)

COMBINED SYSTEMS / STEAM SYSTEM

HOT AIR WITH STEAM

Water from the steam generator enters the oven cavity in the form of steam. In addition, round heater with fan operates to provide continuous circulation of the hot air and steam.

Fill the water tank with fresh water.

Type of food Weight

(g)

Beef/leg 1000 1 1 170-190 80-110 Beef/tenderloin 1000 1 2 180-200 50-70 Veal/leg 1000 1 1 180-200 80-110 Lamb 1000 1 1 180-200 60-90 Poultry, whole 1500 1 1 180-200 65-85 Poultry/breast 1000 2 3 180-200 50-60 Pork/fillet 1000 1 2 180-200 50-70 Fish 200 g/piece 2 2 190-210 25-35 Potatoes 1000 2 1 190-210 45-60 Potatoes with broccoli 1000 2 2 180-200 35-50

Guide

(from the

bottom)

Steam

intensity

Temperature

(°C)

Cooking time

(min)

STEAM

Water from the steam generator enters the oven cavity in the form of steam.

Fill the water tank with fresh water.

Meat

Type of food Weight

(g)

Sauerkraut and sausage 700 2 100 30-40 Beef steak 1000 2 100 40-50 Chicken breast 1000 2 100 20-30 Shrimps 1000 2 100 20-30 Fish fillet 500 2 80 15-20 Fish steak 500 2 80 20-25 Whole fish 400 2 100 20-30 Mussels 1000 2 100 15-20 Frankfurter sausage 1000 2 85 10-15

Guide

(from the bottom)

Temperature

(°C)

Cooking time

(min)

Vegetables

Type of food Weight

(g)

String beans 500 / 2 100 55-65 Beans – seeds 500 1:2 2 100 90-100 Peas 500 / 2 100 20-25 Caulifl ower – whole 500 / 2 100 25-35 Caulifl ower – chopped 500 / 2 100 15-25 Broccoli – whole 500 / 2 100 20-30 Broccoli – chopped 500 / 2 100 15-25 Carrot – whole 500 / 2 100 25-35 Carrot – diced 500 / 2 100 20-30 Corn 500 / 2 100 25-35 Chickpeas 500 1:2 2 100 85-95 Fennel 500 / 2 100 15-25 Kohlrabi 500 / 2 100 25-35 Red beets - whole 500 / 2 100 65-75 Bell peppers 500 / 2 100 15-20 Radicchio 500 / 2 100 15-20 Brussels sprout 500 / 2 100 20-30

Ratio food:

liquid

Guide

(from the bot-

tom)

Temperature

(°C)

Cooking time

(min)

Type of food Weight

(g)

Asparagus 500 / 2 100 15-25 Spinach 500 / 2 100 10-15 Swiss chard 500 / 2 100 15-20 Mixed vegetables 1000 / 2 100 25-35 Cabbage 500 / 2 100 35-45 Chinese cabbage 500 / 2 100 30-40 Eggplant / aubergines 500 / 2 100 10-20 Courgettes 500 / 2 100 10-20 Potatoes, whole 500 / 2 100 30-40 Potatoes, sliced 500 / 2 100 25-35

Pasta/rice/cereals

Type of food Weight

(g)

White rice 200 1:2 2 100 25-35 Brown rice 200 1:2 2 100 55-65 Risotto Recipe 1:2 2 100 30-40 Pasta 200 1:2 2 100 15-25 Whole grain pasta 200 1:2 2 100 15-25 Millet 250 1:1 2 100 25-35 Gnocchi 500 / 2 100 15-25 Dumplings 500 / 2 100 15-25 Tortellini 500 / 2 100 20-30 Couscous 500 1:1 2 100 15-20 Ravioli 500 / 2 100 15-20

* Cover the container with a foil

Ratio food:

liquid

Ratio food:

liquid

Guide

(from the bot-

tom)

Guide

(from the bot-

tom)

Temperature

(°C)

Temperature

(°C)

Cooking time

(min)

Cooking time

(min)

Deserts

Type of food Weight

(g)

Melting chocolate * 200 / 2 50 20-30 Soaking/dissolving gelatin * 1 pack / 2 50 15-20 Rice pudding Recipe 1:4 2 100 30-40 Leavened dough Recipe / 2 40 25-35 Crème caramel Recipe / 2 100 40-50

Egg dishes

Type of food Weight

(g)

Soft-boiled eggs 200 2 100 10-15 Hard-boiled eggs 200 2 100 15-20

Poached eggs 200 2 100 13-17 Scrambled eggs 200 2 100 10-15 Omelette with bacon Recipe 2 100 15-20

Ratio food:

liquid

Guide

(from the bottom)

Guide

(from the bot-

tom)

Temperature

(°C)

Cooking time

(min)

Cooking time

(min)

Fruit

Type of food Weight

(g)

Apple slices 500 2 100 5-15 Apricot slices 500 2 100 5-15 Cherries 500 2 100 10-15 Gooseberries 500 2 100 5-15 Pear – chunks 500 2 100 5-15 Plums 500 2 100 5-15 Rhubarb 500 2 100 5-15 Nectarines 500 2 100 5-10

Defrosting

Type of food Weight

(g)

Frozen meat 500 2 50 40-50 Frozen poultry 1500 2 50 50-60 Frozen fish, 200 g / piece 1000 2 50 35-45 Frozen fruit 500 2 50 10-20 Frozen ready-made meals 1000 2 60 45-60

Guide

(from the bottom)

Guide

(from the bottom)

Temperature

(°C)

Temperature

(°C)

Cooking time

(min)

Defrosting time

(min)

MAINTENANCE & CLEANING

Be sure to unplug the appliance from the power supply and wait for the appliance to cool down.

Children should not clean the appliance or perform maintenance tasks without proper supervision.

Aluminium ﬁ nish

Clean the aluminium ﬁ nish with non-abrasive liquid cleaners intended for such surfaces. Apply the cleaner onto a wet cloth and clean the surface. Then, rinse the surface with water. Do not apply the cleaner directly onto the aluminium ﬁ nish. Do not use abrasive cleaners or sponges. Note: The surface should not come into contact with oven cleaning sprays as this may result in visible and permanent damage.

Stainless steel sheet front side of the housing

(depending on the model) Clean this surface only with a mild detergent (soapsuds) and a soft sponge that will not scratch the ﬁ nish. Do not use abrasive cleaners or cleaners containing solvents as they may damage the housing ﬁ nish.

CONVENTIONAL OVEN CLEANING

You may use the standard cleaning procedure to clean stubborn dirt in the oven (using cleaners or an oven spray). After such cleaning, rinse the cleaner residues thoroughly.

Clean the oven and the accessories after each use to prevent the dirt from burning into the surface. The easiest way to remove fat is by using warm soapsuds while the oven is still warm.

With stubborn dirt and grime, use conventional oven cleaners. Rinse the oven thoroughly with clean water to remove all cleaner residue. Never use aggressive cleaners, abrasive cleaners, abrasive sponges, stain and rust removers etc.

Clean the accessories (baking sheets and trays, grids etc.) with hot water and detergent.

The oven, the oven cavity and the baking trays are lined with a special enamel coating for a smooth and resistant surface. This special coating makes cleaning at room temperature easier.

Lacquer-coated surfaces and plastic parts

(depending on the model) Do not clean the knobs and buttons, door handles, stickers, and rating/type plates with abrasive cleaners or abrasive cleaning materials, alcohol-based cleaners, or with alcohol. Immediately remove any stains with a soft non-abrasive cloth and some water, in order to avoid damaging the surface. You may also use cleaners and cleaning materials intended for such surfaces as instructed by their respective manufacturers.

The aluminium-coated surfaces should not come into contact with oven cleaning sprays as this may result in visible and permanent damage.

USING THE STEAM CLEAN FUNCTION TO CLEAN THE OVEN

Before running the Steam Clean program, add fresh water into the water tank.

Choose ”Extra/Additional Functions” in the main menu and select the Steam Clean symbol. Conﬁ rm the setting by pressing on the KNOB.

Press the START key.

After starting the program, wait until the time indicated on the screen expires (13 minutes). When the Steam Clean program is complete, wait for the oven to cool down suﬃ ciently so that you can wipe the oven interior safely, without burning yourself.

Use the Steam Clean function after the oven has fully cooled down.

CLEANING THE STEAM SYSTEM

Cleaning depends on the water hardness level.

Water hardness °N Estimated use of

water in litres before

descaling is required

Soft 0–3 dH 100 4 green stripes Slightly hard 3–7 dH 70 1 red stripe Medium hard 7–14 dH 50 2 red stripes Hard 14–21 dH 35 3 red stripes

Very hard >21 dH 25 4 red stripes

We recommend using the descaling agent as it delivers quality results of the steam system cleaning process.

The following note will appear on the display: »Please run the descaling procedure.« The notes on the display will guide you through the descaling procedure.

1. Add the descaling agent into the water tank (diluted in water at a ratio of 1:8).

2. Descaling in progress.

3. Descaling complete. Please discard the liquid, rinse the water tank and add fresh water for the rinsing process.

4. Rinsing process complete. Clean the tank and wipe the oven.

Also clean the ﬁ lter foam (see chapter CLEANING THE FILTER FOAM)

Number of coloured

stripes on the test strip

CLEANING THE FILTER FOAM

Any time you clean the water tank or descale the appliance, also clean the ﬁ lter foam.

Open the water tank cover.

Remove the inlet pipe from the pipe attachment.

Clean the inlet pipe with the ﬁ lter foam under running water. Rinse the foam

clean so that there are no visible impurities on it. Thus, you will make sure the appliance operates correctly and preserve the fresh ﬂ avour and smell of food.

If the ﬁ lter foam is detached

inserting the pipe to the depth of two thirds of the overall foam length.

from the inlet pipe, replace it by

REMOVING AND CLEANING THE WIRE GUIDES

Only use conventional cleaners to clean the guides.

Undo the screw.

Remove the guides from the holes in the back wall.

After cleaning, re-tighten the screws on the guides with a screwdriver.

REMOVING AND INSERTING THE OVEN DOOR

First, fully open the door (as far as it will go).

When replacing the door, always make sure the hinge retainers are correctly placed in the hinge beds to prevent sudden closing of the main hinge which is connected to a strong main spring. If the main spring is engaged, there is a risk of injury.

Slightly lift the hinge retainers and pull the door towards you.

Slowly close the door to a 45-degree angle (relative to the position of the fully closed door); then, lift the

door and pull it out.

To replace the door, observe the reverse order. If the door does not open or close properly, make sure the notches on the hinges are aligned with the hinge beds.

SOFT DOOR OPENING (depending on the model)

Oven door is ﬁ tted with a system that dampens the door opening force, starting at the 75-degree angle.

SOFT DOOR CLOSING (depending on the model)

Oven door is ﬁ tted with a system that dampens the door closing force, starting at the 75-degree angle. It allows simple, quiet, and smooth closing of the door. A gentle push (to a 15-degree angle relative to the closed door position) is enough for the door to close automatically and softly.

If the force applied to close the door is too strong, the eﬀ ect of the system is reduced or the system will be bypassed for safety.

MECHANICAL DOOR LOCK (depending on the model)

Open the door lock by gently pushing it to the right with your thumb while simultaneously pulling the door outwards.

When the oven door is closed, the door lock automatically returns to the initial position.

REMOVING AND INSERTING THE OVEN DOOR GLASS PANE

Oven door glass pane can be cleaned from the inside, but it has to be removed ﬁ rst. Remove the oven door (see chapter ”Removing and replacing the oven door”).

Slightly lift the supports on the left and right side of the door (marking 1 on the support) and pull them

away from the glass pane (marking 2 on the support).

Hold the door glass pane by the lower edge; slightly lift it so that it is no longer attached to the support;

and remove it.

To remove the third glass pane (only with some models), lift and remove it. Also remove the rubber

seals on the glass pane.

To replace the glass pane, observe the reverse order. The markings (semicircle) on the door and the glass pane should overlap.

REPLACING THE BULB

c b a

The bulb is a consumable and therefore not covered by warranty. Before changing the bulb, remove the trays, the grid, and the guides. Use a Phillips (cross) screwdriver. (Halogen lamp: G9, 230 V, 25 W)

Use a ﬂ at screwdriver to release the bulb cover and remove it.

Make sure not to damage the enamel.

Remove the halogen bulb.

Use protection to avoid burs.

There is a gasket on the cover which should not be removed. Do not allow the gasket to be detached from the cover. The gasket should ﬁ t correctly onto the oven cavity wall.

TROUBLESHOOTING TABLE

Problem/error Solution There is no response of the

sensors; the display is frozen. The main fuse in your home trips often. The oven lighting does not work. The process of changing the light bulb is described in the chapter. The pastry is underdone. Cleaning and Maintenance. Error code is displayed: ERRXX ... * XX denotes the number/code of the error. Water is not pumped into the steam system.

If the problems persist despite observing the advice above, call an authorized service technician. Repair or any warranty claim resulting from incorrect connection or use of the appliance shall not be covered by the warranty. In this case, the user will cover the cost of repair.

Disconnect the appliance from the power mains for a few minutes (undo the fuse or switch oﬀ the main switch); then, reconnect the appliance and switch it on. Call a service technician.

There is an error in the electronic module operation. Disconnect the appliance from the power mains for a few minutes. Then, reconnect it and set the time of day. If the error is still indicated, call a service technician. Check the water level in the water tank. Not enough water in the water tank. Make sure the tubes on the back of the water tank and the holes are not clogged.

Before the repair, disconnect the appliance from the power mains (by removing the fuse or by removing the plug from the wall outlet).

DISPOSAL

Packaging is made of environmentally friendly materials that can be recycled, disposed of, or destroyed without any hazard to the environment. To this end,

packaging materials are labelled appropriately.

The symbol on the product or its packaging indicates that the product should not be treated as normal household waste. The product should be taken to an authorized collection center for waste electric and electronic equipment processing.

Correct disposal of the product will help prevent any negative eﬀ ects on the environment and health of people which could occur in case of incorrect product removal. For detailed information on removal and processing of the product, please contact the relevant municipal body in charge of waste management, your waste disposal service, or the store where you bought the product.

We reserve the right to any changes and errors in the instructions for use.

COOKING TEST

Food tested in compliance with the EN 60350-1 standard.

Conventional baking

Dish Equipment Guide

(from the

bottom)

Shallow enamel-

Shortbread - single level

Shortbread - two levels

Cupcakes - single level

Cupcakes - two levels

Sponge cake

Apple pie

Sponge cake

coated baking sheet

Shallow enamelcoated baking sheet

Round metal mould, diameter 26 cm/Wire shelf

2 x round metal mould, diameter 20 cm/Wire shelf

Round metal mould, diameter 26 cm/Wire shelf "

2 140-150 * 25-40

2, 3 140-150 * 25-40

2 140-150 * 20-35

2 150-160 * 20-35

2, 3 140-150 * 30-45

1 160-170 * 20-35

1 170-180 65-85

2 160-170 65-85

2 150-160

Temperature

(°C)

Cooking time

(min)

System

* Preheat for 10 minutes. Do not use fast preheat function

Grilling

Dish Equipment Guide

(from the

bottom)

Toast Wire shelf 4 230 * 1:00-3:00

Wire shelf +

Beefburgers

* Preheat for 10 minutes. Do not use fast preheat function

baking sheet as drip tray

3 230 * 25-35 **

Temperature

(°C)

Cooking time

(min)

System

Steaming

Dish Equipment Guide

(from the

bottom)

perforated Broccoli, fresh; one container

Broccoli, fresh; 300 g

Peas, frozen; 2,5 kg

Peas, frozen; 1,8 kg per container

container +

baking sheet as

drip tray

perforated

container +

baking sheet as

drip tray

perforated

container +

baking sheet as

drip tray

2 x perforated

container +

baking sheet as

drip tray

2+1 100 22-27

2+1 100 17-22

2+1 100 45-50

3+2+1 100 50-60

Temperature

(°C)

Cooking time

(min)

System

Degrees of doneness for meat

TYPE OF MEAT Core temperature

(°C)

BEEF

Raw 40-45 Rare 55-60 Medium 65-70 Well done 75-80

VEAL

Well done 75-85

PORK

Medium 65-70 Well done 75-85

LAMB

Well done 79

MUTTON

Raw 45

Rare 55-60

Medium 65-70

Well done 80

GOAT MEAT

Medium 70

Well done 82

POULTRY

Well done 82

FISH

Well done 65-70

en/au (09-16)COMBI_STEAM_DM_45

ASKO OCS8456S User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual