ASKO OCS8676S 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

BO6SA2T1-42 OCS8676S

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.gorenje.com / < http://www.gorenje.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 11

STEPS OF THE COOKING PROCESS (1–6) 12

STEP 1: SWITCHING ON THE APPLIANCE FOR THE FIRST TIME 12

STEP 2: CHOOSING THE BASIC COOKING MENUS AND SETTINGS 14

STEP 3: STARTING THE COOKING PROCESS 24

STEP 4: END OF COOKING AND SWITCHING OFF THE OVEN 24

STEP 5: SELECTING ADDITIONAL FUNCTIONS/EXTRAS 25

STEP 6: CHOOSING THE GENERAL SETTINGS 27

DESCRIPTIONS OF SYSTEMS (COOKING MODES) AND COOKING TABLES 28

MAINTENANCE & CLEANING 46

CONVENTIONAL OVEN CLEANING 46

USING THE STEAM CLEAN FUNCTION TO CLEAN THE OVEN 47

CLEANING THE WATER TANK 47

CLEANING THE FILTER FOAM 48

REMOVING AND CLEANING THE WIRE GUIDES 49

REMOVING AND INSERTING THE OVEN

DOOR 50

REMOVING AND INSERTING THE OVEN

DOOR GLASS PANE 51

REPLACING THE BULB 52

TROUBLESHOOTING TABLE 53 DISPOSAL 54 COOKING TEST 55

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

5 4

– Cooking levels

Guides

TECHNICAL SPECIFICATIONS

(DEPENDING ON THE MODEL)

XXXXXX

TYPE:

B06SA... ART. Nr: SER. Nr: XXXXXX

220-240V ~ 220V-240V, 50/60Hz

Oven door

Oven handle

Pn :

max

3.4 kW

TN XXXXX

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 5 levels (please note that the levels/guides are counted from the bottom up). Guides 4 and 5 are intended for grilling.

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

TELESCOPIC GUIDES

Telescopic pull-out guides may be ﬁ tted for the 2nd, 3rd, and 4th 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).

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.

PERFORATED DEEP TRAY is used for cooking vegetables, potatoes, ﬁ sh or meat. The tray prevents contact between the food and condensate collected in the deep tray.

When using the perforated tray, always place the deep tray underneath it. This combination is only used for steam cooking on the 2nd guide.

The grid or the tray should always be inserted into the groove between the two wire proﬁ les.

OVEN EQUIPMENT AND ACCESSORIES

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.

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.

CONTROL UNIT

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. Navigate the menu by sliding your ﬁ nger up and down or left and right. Conﬁ rm your selection with a touch.

BACK KEY

Touc h b rieﬂ y to

return to previous menu.

Touch and hold to return to main menu.

DISPLAY – For selection and

display of settings

START/STOP KEY

CHILD LOCK KEY

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.

WARNING: Accessible parts will become hot when in use. To avoid burns and scalds children should be kept away.

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.

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. 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.

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. When the oven heats up for the ﬁ rst time, the characteristic smell of a new appliance will be emitted. Ventilate the room thoroughly during the ﬁ rst use.

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.

FILLING THE WATER TANK

klik

MAX

klik

The tank allows for independent water supply to the steamer. The tank volume amounts to approx. 1.2 litres (maximum water level – see marking).

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.

Apply pressure to open the water tank door.

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

Open the water tank cover and wash it with water. Before use, add fresh water up to the MAX marking

on the tank.

Push the water tank back into the housing to the position in which the position switch is activated.

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. Empty, clean, and dry the water tank. Add fresh water to the tank before next use.

STEPS OF THE COOKING PROCESS (1–6)

STEP 1: SWITCHING ON THE APPLIANCE FOR THE FIRST TIME

SETTING THE CLOCK

After connecting your appliance to the power mains or after an extended power outage, CLOCK settings will appear on the display.

Navigate the menu by sliding your ﬁ nger up and down.

Set the CLOCK by touching the display. Conﬁ rm the setting with the START/ STOP key.

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.

When you touch the line with the desired language, the size of the letters in that line will increase.

Press the key to return to MAIN MENU.

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. Conﬁ rm by pressing the START/ STOP key.

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.

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

STEP 2: CHOOSING THE BASIC COOKING MENUS AND SETTINGS

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

Navigate the menu by sliding your ﬁ nger left and right.

Select the desired mode by touching the corresponding image. The name of the selected menu will appear at the top.

Professional mode

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

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 broad choice of preset recipes reviewed by professional chefs and nutrition experts.

My recipes

This mode allows you to prepare your food the way you like it, with the same steps and settings each time. Save your favourite recipes to oven memory and retrieve them the next time you need them.

Steam mode

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

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

Choose the Auto mode.

Select the type of food and the dish.

Preset values will be displayed:

- amount,

- doneness level (intensity),

- cooking time (cooking end time is displayed in grey).

Amount and doneness level can be adjusted. Selected values will appear.

EXTRA SETTINGS (EXTRAS)Choose them by touching the upper strip or the corresponding sign.

- oven lighting

- method and ingredients for the selected recipe

- step mode (see chapter STEP COOKING)

- cooking end time setting (see chapter TIMER FUNCTIONS)

- minute minder (see chapter EXTRA SETTINGS/EXTRAS)

PREHEAT

Cooking procedures for some dishes in the Auto mode also include the preheat function. Symbol on the display.When you select the food, the following note will appear: ”Selected program includes preheating. Preheating started.” Do not insert food yet. The symbol will ﬂ ash on the display.

When the set temperature is reached, preheating is completed and an acoustic signal will be sounded. The acoustic signal can be stopped by pressing any key; after one minute, it will stop automatically. The following note will appear on the display: ”Preheating complete.” Please insert the food. Open the door. The program then resumes the cooking process with selected settings.

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

will appear

B) COOKING BY SELECTING THE OPERATING MODE (Professional mode and Steam mode)

Choose Professional (Pro) mode.

Choose your own default settings:

- system

- oven temperature

Touch the symbol (cooking end time is displayed in grey).

EXTRA SETTINGS (EXTRAS):Choose them by touching the upper strip or the corresponding sign.

- oven lighting

- preheating

- step mode (see chapter STEP COOKING)

- minute minder (see chapter EXTRA SETTINGS/EXTRAS)

If you select Duration, extra settings will allow you to select delayed start (see chapter TIMER

FUNCTIONS)

to select the cooking time.

- adding steam (see section STEAM INJECTION)

Touch the START key.

Rising oven temperature and elapsed cooking time will be displayed.

PREHEAT

Use the preheat function if you wish to heat the oven to the desired temperature as quickly as possible. When this symbol insert food yet. The symbol 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 not

COOKING SYSTEMS (depending on the model)

SYSTEM DESCRIPTION

COOKING SYSTEMS

PRESET TEMPERATURE (°C)

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.

200

150

160

240

170

HOT AIR AND BOTTOM HEATER

200 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

180 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

180 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

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

AUTOMATIC COOKING OF MEAT – AUTO ROAST MODE

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

It is used for determining the energy eﬃ ciency class pursuant to the EN 60350-1 standard. In this mode, the actual temperature in the oven is not displayed due to a special appliance operation algorithm and use of residual heat.

SYSTEM 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:

PRESET TEMPERATURE (°C)

high

medium

low

STEAM

It is used for cooking all types of vegetables, smaller chunks of meat, fruit, and side dishes (rice, pasta).

180

100

TIMER FUNCTIONS – DURATION

Timer functions can be selected in the basic Professional (Pro) mode, the Auto mode, and in the Steam mode by choosing the corresponding symbol.

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. 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). Make sure the clock is accurately set to current time.

Example: Current time: noon Cooking time: 2 hours End of cooking: 6 pm

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: ”Your program is delayed. It will start at 4 pm.”

After the set time expires, the oven will automatically stop operating. This will be indicated by a short acoustic

signal which will be switched oﬀ after one minute.

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

STEP COOKING

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

Touch the corresponding sign to select the Step Cooking symbol in EXTRA SETTINGS (EXTRAS).

Touch the display twice to select Step 2 and Step 3.Touch the corresponding sign (step name) to conﬁ rm or delete a step.

Touch the START symbol to turn on the oven. The oven starts operating immediately, with the settings deﬁ ned in Step

1. (Selected step will be highlighted in red.)After the set cooking time elapses, Step 2 and then Step 3 are activated, if speciﬁ ed.

To delete a step during operation, select the step and select the cross symbol by touching its name. 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 is possible in the basic professional (Pro) mode.

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

STEAM INJECTION BY STEPS

In EXTRAS (extra settings), touch the Steam Injection symbol to select Steam injection by steps.

Touch twice to select Step 1, Step 2, or Step 3.

There should be at least a three-minute time gap between successive steam injections. Steam is ﬁ rst injected as a part of the ﬁ rst step; the symbol will appear on the display. When the set amount of time expires, the program proceeds with Step 2, followed by Step 3. When Step 3 is complete, the symbol will be switched oﬀ .

DIRECT STEAM INJECTION

Touch the START key to start oven operation.

In EXTRAS (extra settings), touch the relevant name to select Direct Steam Injection.

Symbol will appear on the display. Direct steam injection can be repeated in three steps.

STEP 3: STARTING THE COOKING PROCESS

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

Start the cooking process by touching the START key. Some settings can be changed during operation by touching the display unit (temperature, cooking duration, and step mode/program).

Press the START/STOP key to change other settings or to ﬁ nish the cooking process. The following warning will appear:

”Program paused. Do you wish to cancel it?”

STEP 4: END OF COOKING AND SWITCHING OFF THE OVEN

After the cooking process, menu with symbols will appear.

End!

Select the symbol and end the cooking process. Main menu will appear on the display.

Extend the cooking time

Cooking time can be extended by selecting the symbol. New cooking end time can be selected (see chapter TIMER FUNCTIONS).

Add to my recipes – save

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

After cooking in the oven, the cooling fan will stop operating. If you leave your food in the oven, moisture can be released from it and cause condensation on the oven front panel and door. To prevent condensation, set the selector switch knob to light. Thus, the cooling fan will continue to operate and cool the oven, thus preventing condensation.

SAVING USER-DEFINED PROGRAMS (MY RECIPES)

Select the symbol and specify the name by touching the corresponding letters. If required, delete a character using the arrow.

Touch the START/STOP key to save the 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 My Recipes main menu.

STEP 5: SELECTING ADDITIONAL FUNCTIONS/EXTRAS

Navigate the menu by sliding your ﬁ nger left and right.

Select the EXTRAS menu by touching it. EXTRAS menu will appear

Steam clean

Use this function to remove stains and food residues from the oven. Pour water into the glass tray and place it into the lower guide. After 13 minutes, food residues on the oven enamel walls will have softened and they will be easy to clean 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.

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.

Select the symbol and end the cooking process. Main menu will appear on the display.

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, the light will remain on for another minute.

SETTING THE MINUTE MINDER

The minute minder can be used independently of the oven operation. 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.

Lighting and minute minder can be selected at any time by touching the upper strip.

STEP 6: CHOOSING THE GENERAL SETTINGS

Navigate the menu by sliding your ﬁ nger left and right.

Select the Settings menu by touching it.

When you touch the line with the desired setting, the size of the letters in that line will increase.

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. Then, clock display mode can be selected in the ”TIME” 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 choose between the following two options: sound loudness and duration of alarm.

Display

In this menu, you can set the following:

Display brightness/dimmer Night mode - specify the time until which you wish the display to be oﬀ .

Other settings Switch oﬀ oven lighting Reset to factory defaults 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.

The symbol * means that the oven should be preheated using the selected cooking system.

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).

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

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

(from the bottom)

PAST RY

Vegetable soufflé 2 190-210 35-45 Sweet soufflé 2 170-190 40-50 Bread rolls * 3 190-210 20-30

White bread, 1 kg * 3

Buckwheat bread, 1 kg * 3 180-190 50-60 Whole grain bread, 1 kg * 3 180-190 50-60 Rye bread, 1 kg * 3 180-190 50-60 Spelt bread, 1 kg * 3 180-190 50-60 Walnut cake 2 170-180 50-60 Sponge cake * 2 160-170 30-40 Small pastries made with

yeast dough Cabbage pirozhki * 3 190-200 25-35 Fruitcake 2 130-150 80-100 Meringue cookies 3 80-90 110-130 Jelly-filled rolls (Buchtel) 3 170-180 30-40

3 200-210 20-30

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)

Guide

(from the bottom)

Temperature

(°C)

Cooking time

(min)

MEAT

Beefsteak, rare 180 g/piece 4 240 20-25 Pork neck fillet 150 g/piece 4 240 25-30 Cutlets/chops 280 g/piece 4 240 30-35 Grill sausages 70 g/piece 4 240 20-25

TOASTED BREAD

Toast / 4 240 5-10 Open sandwiches / 4 240 5-10

Grilling table – large grill

Type of food Weight

(g)

MEAT

Beefsteak, rare 180 g/piece 4 240 10-15 Beefsteak, well done 180 g/piece 4 240 15-20 Pork neck fillet 150 g/piece 4 240 15-20 Cutlets/chops 280 g/piece 4 240 20-25 Veal escalope 140 g/piece 4 240 15-20 Grill sausages 70 g/piece 4 240 10-20 Spam (Leberkäse) 150 g/piece 4 240 15-20

FISH

Salmon steaks/fillets 200 g/piece 4 240 15-20

TOASTED BREAD

6 slices of bread / 4 240 1-4 Open sandwiches / 4 240 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

(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)

Guide

(from the bottom)

Temperature

(°C)

Cooking time

(min)

MEAT

Duck 2000 2 180-200 90-110 Pork roast 1500 2 170-190 90-120 Pork shoulder 1500 2 160-180 100-130 Half of chicken 700 2 190-210 50-60 Chicken, 1.5 kg 1500 2 200-220 60-80 Meat loaf 1500 2 160-180 70-90

FISH

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

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)

PAST RY

Cheesecake, short crust 2 150-160 60-70 Pizza * 3 210-220 10-15 Quiche Lorraine,

shortcrust Apple strudel, phyllo

dough

2 190-200 50-60

2 170-180 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 2 160-180 90-120 Chicken, whole 1500 2 170-190 70-90 Duck 2000 2 160-180 120-150 Goose 4000 2 150-170 170-200 Turkey 5000 2 150-170 180-210 Chicken breast 1000 3 180-200 50-60 Stuffed chicken 1500 2 180-200 110-130

Guide

(from the bottom)

Temperature

(°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)

PAST RY

Sponge cake 2 150-160 30-40 Crumble cake 3 160-170 25-35

Plum cake 2 150-160 30-40 Sponge roll * 3 160-170 15-25 Fruit cake, short crust 2 160-170 50-70 Challah (braided yeast

bun) Apple strudel 3 170-180 50-60 Pizza * 3 200-210 15-20 Biscuits, short crust * 3 150-160 15-25 Biscuits, pressed * 3 140-150 20-30 Small cakes * 3 140-150 20-30 Cookies, leavened 3 170-180 20-35 Cookies, phyllo dough 3 170-180 20-30 Cream-filled pastry 3 180-190 25-45

FROZEN PRODUCTS

Apple and cottage cheese strudel

Pizza 3 180-190 20-35 Fried potatoes, oven-

ready Croquettes, oven-baked 3 200-210 20-35

2 160-170 35-50

3 170-180 55-70

3 200-210 25-40

Temperature

(°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

(from the bottom)

MEAT

Pork roast, 1 kg 2 190-200 110-130 Pork roast, 2 kg 2 190-200 130-150 Beef roast, 1 kg 2 200-210 100-120

FISH

Whole fish, 200 g/piece 3 190-200 40-50 Fish fillet, 100 g/piece 3 200-210 25-35

PAST RY

Pressed cookies 3 170-180 15-25 Small cupcakes 3 180-190 30-35 Sponge roll 3 190-200 15-25 Fruit cake, short crust 2 180-190 55-65

DISHES AU GRATIN

Potatoes au gratin 2 180-190 40-50 Lasagne 2 190-200 45-55

FROZEN PRODUCTS

Pommes frites, 1 kg 3 220-230 35-45 Chicken medallions, 0.7

kg Fish sticks, 0.6 kg 3 210-220 30-40

3 210-220 30-40

Temperature

(°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 bot-

tom)

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)

VEGETABLE

Pickled gherkins (6×1 l) 2 180 40-60 switch off 20-30

Beans/carrots (6×1 l) 2 180 40-60

2 180 40-60 switch off 20-30

Temperature

(°C)

Cooking time

(min)

Temperature

at the start of

simmering

120 °C,

60 min

Resting time in

the oven

(min)

20-30

AUTOMATIC COOKING OF MEAT –

AUTO ROAST MODE

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

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 3rd guide. Insert a drip tray into the 2nd guide. When roasting meat in a baking tray, insert it into the 2nd guide.

Type of food Weight

(g)

Guide

(from the

bottom)

Temperature

(°C)

Cooking time

(min)

Core

temperatur

(°C)

MEAT

Beef tenderloin 1000 2 160-180 60-80 55-75* Chicken, whole 1500 2 170-190 65-85 85-90 Turkey 4000 2 160-180 150-180 85-90 Pork roast 1500 2 160-180 100-120 70-85 Meat loaf 1000 2 160-180 50-65 80-85 Veal 1000 2 160-180 70-90 75-85 Lamb 1000 2 170-190 50-70 75-85 Venison 1000 2 170-190 60-90 75-85 Whole fish 1000 3 160-180 40-50 75-85

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

COMBINED SYSTEMS

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 2 1 160-180 80-110 Beef/tenderloin 1000 2 2 170-190 50-70 Veal/leg 1000 2 1 170-190 80-110 Lamb 1000 2 1 170-190 60-90

Poultry, whole 1500 2 1 170-190 65-85 Poultry/breast 1000 3 3 170-190 50-60 Pork/fillet 1000 2 2 170-190 50-70 Fish 200 g/piece 3 2 180-200 25-35 Potatoes 1000 3 1 180-200 45-60 Potatoes with broccoli 1000 3 2 170-190 35-50

Guide

(from the bot-

tom)

Steam inten-

sity

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 3 100 35-45 Beef steak 1000 3 100 45-55 Chicken breast 1000 3 100 25-35 Shrimps 1000 3 100 25-35 Fish fillet 500 3 80 20-25 Fish steak 500 3 80 25-30 Whole fish 400 3 100 25-35 Mussels 1000 3 100 20-25 Frankfurter sausage 1000 3 85 15-20

Guide

(from the bottom)

Temperature

(°C)

Cooking time

(min)

Vegetable

Type of food Weight

(g)

String beans 500 / 3 100 60-70 Beans – seeds 500 1:2 3 100 95-105 Peas 500 / 3 100 25-35 Caulifl ower – whole 500 / 3 100 30-40 Caulifl ower – chopped 500 / 3 100 20-30 Broccoli – whole 500 / 3 100 25-35 Broccoli – chopped 500 / 3 100 20-30 Carrot – whole 500 / 3 100 30-40 Carrot – diced 500 / 3 100 25-35 Corn 500 / 3 100 30-40 Chickpeas 500 1:2 3 100 90-100 Fennel 500 / 3 100 20-30 Kohlrabi 500 / 3 100 30-40 Red beets - whole 500 / 3 100 70-80 Bell peppers 500 / 3 100 20-25

Ratio food:

liquid

Guide

(from the bot-

tom)

Temperature

(°C)

Cooking time

(min)

Type of food Weight

(g)

Radicchio 500 / 3 100 20-25 Brussels sprout 500 / 3 100 25-35 Asparagus 500 / 3 100 20-30 Spinach 500 / 3 100 15-20 Swiss chard 500 / 3 100 20-25 Mixed vegetables 1000 / 3 100 30-40 Cabbage 500 / 3 100 40-50 Chinese cabbage 500 / 3 100 35-45 Eggplant / aubergines 500 / 3 100 15-25 Courgettes 500 / 3 100 15-25 Potatoes, whole 500 / 3 100 35-45 Potatoes, sliced 500 / 3 100 30-40

Ratio food:

liquid

Guide

(from the bot-

tom)

Temperature

(°C)

Cooking time

(min)

Pasta/rice/cereals

Type of food Weight

(g)

White rice 200 1:2 3 100 30-40 Brown rice 200 1:2 3 100 60-70 Risotto Recipe 1:2 3 100 35-45 Pasta 200 1:2 3 100 20-30 Whole grain pasta 200 1:2 3 100 20-30 Millet 250 1:1 3 100 30-40 Gnocchi 500 / 3 100 20-30 Dumplings 500 / 3 100 20-30 Tortellini 500 / 3 100 25-35 Couscous 500 1:1 3 100 20-25 Ravioli 500 / 3 100 20-25

Ratio food:

liquid

Guide

(from the bot-

tom)

Temperature

(°C)

Cooking time

(min)

Desserts

Type of food Weight

(g)

Melting chocolate * 200 / 3 50 25-35 Soaking/dissolving gelatin * 1 pack / 3 50 20-25 Rice pudding Recipe 1:4 3 100 35-45 Leavened dough Recipe / 3 40 30-40 Crème caramel Recipe / 3 100 45-55

* Cover the container with a lid or foil

Ratio food:

liquid

Guide

(from the

bottom)

Temperature

(°C)

Cooking time

(min)

Egg dishes

Type of food Weight

(g)

Soft-boiled eggs 200 3 100 15-20 Hard-boiled eggs 200 3 100 20-25 Poached eggs 200 3 100 16-20 Scrambled eggs 200 3 100 15-20 Omelette with bacon Recipe 3 100 20-25

Guide

(from the bottom)

Temperature

(°C)

Cooking time

(min)

Fruit

Type of food Weight

(g)

Apple slices 500 3 100 10-20 Apricot slices 500 3 100 10-20 Cherries 500 3 100 15-20 Gooseberries 500 3 100 10-20 Pear – chunks 500 3 100 10-20 Plums 500 3 100 10-20 Rhubarb 500 3 100 10-20 Nectarines 500 3 100 10-15

Guide

(from the bottom)

Temperature

(°C)

Cooking time

(min)

Defrosting

Type of food Weight

(g)

Frozen meat 1000 2 50 45-55 Frozen poultry 1500 2 50 55-65 Frozen fish, 200 g / piece 1000 3 50 40-50 Frozen fruit 500 3 50 15-25 Frozen ready-made meals 1000 3 60 50-65

Guide

(from the bottom)

Temperature

(°C)

Defrosting time

(min)

Roasting with a meat probe (depending on the model)

In this mode, set the desired temperature of the food core. The oven operates until the food core reaches the set temperature. Temperature core is measured by the temperature probe.

Remove the metal cap (the socket is in the front upper corner of the oven right wall).

Connect the meat probe plug to the socket and stick the probe into the food. (If any timer settings were

activated, they will be cancelled.)

Choose the system (lower heater and fan).

Preset temperature and probe temperature will be displayed. Touch the START key.

During cooking, the rising temperature of the core will be displayed (the desired core temperature may be adjusted during the cooking process). When the set core temperature is reached, the cooking process will stop. 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. Clock will appear on the display.

fter the cooking process, replace the metal cap of the meat probe socket.

Only use the probe intended for use with your oven.Make sure the probe does not touch the heater during cooking. After the cooking process, the probe will be very hot. Take care to prevent burning.

Degrees of doneness for meat

TYPE OF MEAT

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

Core temperature

(°C)

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 WATER TANK

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 DeLonghi 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 procedure is in progress.

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

process.

4. Rinsing process complete. Clean the tank and 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 from the

inlet pipe, replace it by inserting the pipe to the depth of two thirds of the overall foam length.

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).

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.

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.

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.

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 Cause 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 bot-

tom)

Shallow enamel-

Shortbread - single level

Shortbread - two levels

Shortbread - three levels

Cupcakes - single level

Cupcakes - two levels

Cupcakes - three 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

3 140-150 * 20-35

3 140-150 * 25-40

2, 3 140-150 * 25-40

2, 3, 4 130-140 * 30-50

3 140-150 * 20-35

3 150-160 * 20-35

1, 3 140-150 * 30-45

2, 3, 4 140-150 * 35-50

2 160-170 * 20-35

2 170-180 65-85

3 160-170 65-85

2 150-160

Temperature

(°C)

Cooking time

(min)

15-25

System

Grill

Dish Equipment Guide

(from the bot-

tom)

Temperature

(°C)

Cooking time

(min)

System

Toast Wire shelf 5 230 * 0:30 - 2:30

Wire shelf +

Beefburgers

* Preheat for 10 minutes. Do not use fast preheat function **Turn after two thirds of the cooking process.

Steam mode

Dish Equipment Guide

Broccoli, fresh; one container

Broccoli, fresh; 300 g

Peas, frozen; 2,5 kg

Peas, frozen; 1,8 kg per container

baking sheet as drip tray

perforated container + baking sheet as drip tray

2 x perforated container + baking sheet as drip tray

4 230 * 25-35 **

Temperature

(from the bot-

tom)

3+1 100 25-30

3+1 100 20-25

3+1 100 45-50

3+2+1 100 55-60

(°C)

Cooking time

(min)

System

en (09-16)STEAM_ASSIST_TFT_60

ASKO OCS8676S User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual