CONSTRUCTA Built-in oven, CF 238 Series Instructions For Use Manual
en
es
sv
en
Instructions for use
es
Instrucciones de uso
sv
Bruksanvisning
Built-in oven
Horno eléctrico
integrable
Inbyggnadsugn
2
en
page 03–32
es
página 33 – 62
sv
sidan 63 – 92
3
Table of contents
Important information . . . . . . . . . . 4
Packaging and old appliances . . . . . 4
Before installation . . . . . . . . . . . . . . 5
Safety information . . . . . . . . . . . . . . 5
Reasons for damage . . . . . . . . . . . . 6
Your new cooker . . . . . . . . . . . . . . 7
The control panel . . . . . . . . . . . . . . . 7
Function selector . . . . . . . . . . . . . . . 7
Temperature selector . . . . . . . . . . . . 8
Press-down switches . . . . . . . . . . . 8
Slide-in levels . . . . . . . . . . . . . . . . . . 8
Accessories . . . . . . . . . . . . . . . . . . 9
Before using the appliance
for the first time . . . . . . . . . . . . . . . 10
Preliminary cleaning . . . . . . . . . . . . . 10
Initial burn-in . . . . . . . . . . . . . . . . . . 10
Cleaning out . . . . . . . . . . . . . . . . . . 10
Heating modes . . . . . . . . . . . . . . . 11
Oven control . . . . . . . . . . . . . . . . . 13
Baking . . . . . . . . . . . . . . . . . . . . . . 14
Baking table . . . . . . . . . . . . . . . . . . 15
Cooking tips and helpful hints . . . . . 17
Inhaltsverzeichnis
Roasting . . . . . . . . . . . . . . . . . . . . . 18
Roasting table . . . . . . . . . . . . . . . . . 20
Grilling . . . . . . . . . . . . . . . . . . . . . . 21
Circo-roasting . . . . . . . . . . . . . . . . . 22
Surface grilling . . . . . . . . . . . . . . . . . 23
Defrosting and slow cooking . . . . 24
Defrosting using the hot air system . 24
Cleaning and care . . . . . . . . . . . . . 26
Important notes . . . . . . . . . . . . . . . . 26
Removing/installing the oven door . 28
Inset rack . . . . . . . . . . . . . . . . . . . . 29
Service and repair information . . . 30
Trouble-shooting guide . . . . . . . . 31
4
Important information
Please read these instructions for use carefully. They
contain important information concerning your
personal safety as well as for the use and care of
your appliance.
The instructions for use apply to several versions.
Accordingly, you may find descriptions of individual
features which do not apply to your specific
appliance.
Please keep the operating and installation
instructions in a safe place; this important
documentation may also be of use to a subsequent
owner.
Packaging and Your new appliance was protected by suitable
old appliances
packaging while it was on its way to you. All
materials used for this purpose are environmentally
friendly and can be recycled. Please make a
contribution to protecting the environment by
disposing of the packaging appropriately.
Old appliances are not worthless rubbish.
Environmentally-conscious recycling can reclaim
valuable raw materials. Before disposing of your old
appliance, please make sure that it is unusable or
label it with a sticker stating ‘Caution – Scrap’.
This appliance is labelled according to the European
Directive 2002/96/EC concerning waste electrical
and electronic equipment – WEEE. The Directive
creates the framework for withdrawal and
reclamation of old appliances applicable throughout
the EU.
Up-to-date information on how to dispose of your
old appliance and the packaging from the new one
can be obtained from your retailer or local authority.
5
Before installation
Transport damage Check the appliance after unpacking it.
Do not connect the appliance if it has been
damaged in transport.
Electrical connection The appliance may only be connected by an
approved specialist. Losses resulting from damage
caused by incorrect connection will invalidate
warranty claims.
Safety information This appliance is intended for domestic use only.
Only use the cooker for food preparation.
Hot oven Open the oven door carefully. Hot steam may
escape. Never touch the internal surfaces of the hot
oven or the heating elements. Risk of being burnt!
Children must be kept at a safe distance from the
appliance.
Never store combustible items in the oven. Never
place flammable objects onto the hobs. Fire hazard!
Never place cables of electronic devices onto the
hobs.
Never trap leads of electronic devices in the hot oven
door. The isolation on the leads could melt. There is
a risk of short-circuiting.
Remove all packaging remnants, e.g. polystyrene
parts, from the oven.
Repairs Incorrectly done repairs are dangerous.
There is a risk of electrocution!
Only an after-sales service technician trained by us
may carry out repairs.
If there is a fault, switch off the fuse in the fuse box.
Call the after-sales service.
6
Reasons for damage
Baking sheets, aluminium foil Do not place a baking sheet on the oven floor. Do
or crockery on the floor of not line the oven floor with aluminium foil. Do not
the oven place crockery on the base of the oven. This causes
heat to accumulate. Baking and roasting times will
no longer be correct and the enamel will be
damaged.
Slide-in parts In order to avoid damage, insert slide-in parts
carefully.
Baking paper If using hot air *, do not place greaseproof paper
loosely in the oven (e.g. when heating the oven). The
hot-air fan could draw in the paper which may
damage the heater and fan.
Water in the oven Never pour water directly into a hot oven. This could
damage the enamel.
Fruit juice When baking very moist cakes, do not put too much
on the baking sheet. Fruit juice dripping from the
baking sheet leaves stains that cannot be removed.
It is recommended that you use the deeper universal
pan.
Cooling with the door open Only leave the oven to cool with the door closed.
Do not allow anything to become trapped in the
oven door. Even if you only leave the oven door open
slightly, the fronts of adjacent units could be
damaged over time.
Very dirty oven seal If the oven door seal of is very dirty, the oven door
will no longer close correctly when the oven is in use.
The fronts of adjacent units could be damaged.
Keep the oven door seal clean.
Using the oven door
as a seat Do not stand or sit on the oven door.
Care and cleaning Do not use a high-pressure cleaners or steam jets.
7
Your new cooker
Here, you will learn more about your new oven. The
control panel and its switches and displays are
explained here. The operating modes and the
accessories included with new oven will be explained
here.
The control panel
Function
selector
Temperature selector
with indicator lamp
Function selector You can select the operating mode for the oven
using the function selector.
Settings
*
Hot air
/
Top/bottom heat
)
Large grill area
,
Circo-roasting
.
Bottom heat
e
Defrost setting
$
Oven light
8
Temperature selector
Settings:
50 –275
Temperature in °C.
Press-down switch To engage and disengage, depress the switch.
Slide-in levels Your oven features 4 slide-in levels.
The slide-in levels are numbered from bottom to
top.
The numbers are marked on the oven.
When using hot-air baking
*, do not use slide-in
level ››2‹‹, in order not to block air circulation.
9
Accessories Your oven is supplied with the following
accessories:
Universal pan with a grille Aluminium baking sheet
The following accessories can be obtained from
a specialist dealer: Order Number
Notes:
The protective device prevents contact with the hot oven door.
This is especially important in the presence of young children.
The baking sheet or universal pan may distort when the oven is operating. This is
caused by major temperature differences on the utensil. These differences may occur
if only one part of the utensil was covered or if deep-frozen food e.g. pizza, was placed on the utensil.
The distortion subsides again during baking, roasting or grilling.
Steam cooker
Aluminium baking sheet
Enamel baking sheet
Baking / Roasting grille, bent at right angles
Baking / Roasting grille, fine meshed
Universal pan with an inlay grille CZ 1242 X0
CZ 1282 X0
CZ 1332 X0
CZ 1342 X0
CZ 1432 X0
CZ 1442 X0
Retrofit kit – telescopic pullout for two tiers CZ 1702 X0
Retrofit kit – telescopic pullout for three tiers CZ 1742 X0
Retrofit kit – full telescopic pullout for four tiers CZ 1752 X0
Protective device for the oven door 440651
10
Before using the appliance
for the first time
Preliminary cleaning Take the accessories out of the oven.
Remove all packaging remnants, e.g. polystyrene
pieces, from the oven.
1. Clean the appliance exterior with a soft
moistened cloth.
2. Remove the hanging grid from the oven.
3. Clean the oven and the accessories with a hot
detergent solution.
Observe the operating instructions enclosed with the
hob.
Initial burn-in Heat the empty oven for approx. 30 minutes.
Select top and bottom heat at a setting of 240 °C.
Cleaning out Clean the oven with a hot detergent solution.
Fit the hanging grid.
11
Heating modes
Hot air Air is warmed up through heating elements arranged
at the top and bottom of the oven and is circulated
via the hot air fan system located in the rear
oven wall. Through this, heat is transferred to the
food being baked or roasted especially effectively.
Advantages:
– simultaneous baking and roasting possible on up
to 2 levels
– less dirt on the oven interior
– shorter preheating times
– low oven temperatures
– gentle defrosting
Top/bottom heat Through heating elements located at the top and
(Conventional heating system) bottom of the oven, heat is generated and
transferred to the food being baked or roasted.
Baking and roasting is possible on one slide-in level
only.
Advantages:
– baking of cakes with moist topping, pizza, quiche
Large grill area Through heating elements located at the top of the
oven, heat is generated and transferred to the food
being grilled.
Advantages:
– particularly effective with flat, small cuts of meat,
i.e., steaks, sausages, fish, vegetables and toast.
*
/
)
12
Circo-roasting With circo-roasting, the fan and the surface grill and
are switched on and off in alternation.
The heat generated by the surface grill is evenly
distributed by the fan in the oven cavity.
Advantages:
– especially useful for poultry and large cuts of
meat.
Bottom heat With this setting, only the heating element at the
bottom of the oven is activated.
Advantages:
– particularly useful with dishes and baked
products which require a distinctive bottom crust
or browning.
Use just before the end of the baking or roasting
time.
Defrost setting A ventilator in the rear wall of the oven swirls the air
in the oven around the frozen food.
The fan runs without heating.
Advantages:
– gentle defrosting
– deep frozen cuts of meat, poultry, bread and
cake defrost consistently.
,
.
e
13
Oven control
Before you switch on your oven, decide which
operating mode you would like to use.
Switching on the oven:
1. Set the function selector to the heating system
you wish to select.
2. Set the temperature selector to the necessary
temperature.
(for temperatures, see the baking or roasting
table).
The set temperature is controlled automatically.
The indicator lamp lights up when switching the oven
on and every time the oven is subsequently heated.
Switching off the oven:
To switch the oven off, turn the temperature selector
and the function selector to 0.
Notes:
The appliance is equipped with a fan. After switching
the off it continues to run until the oven has cooled
down.
14
Baking
Using baking tins Always place baking tins in the centre of the
baking grille.
We recommend dark metallic baking tins.
Notes When using light-coloured baking tins made of thin
walls or glass the baking time is increased and the
cake will not brown so evenly.
The browning result can be influenced by adjusting
the temperature setting.
If a cake collapses after taking it out of the oven,
possibly select a longer baking time or set the
temperature lower.
Using baking sheets The slanted end of the baking sheet must always
face the oven door.
In order to avoid damage, insert slide-in parts
carefully.
Always fully insert the baking sheet.
Use only original sheets.
Baking in tin-plate tins
* Hot air Slide-in level 1
/ Top/bottom heat Slide-in level 1
If the cake bottom becomes dark in colour:
Check the slide-in level. Shorten the baking time and
possibly use a lower temperature.
If the cake bottom remains light in colour:
Check the slide-in level. Increase the baking time,
select a lower temperature or use a dark metal
baking tin.
Do not place baking tins or tall cakes too close to
the rear wall.
15
Hot air
*
Top and bottom heat
/
Cake/Baked product type Slide-in Temperature Baking Slide-in Temperature
level in ° C duration level in ° C
- in minutes
Cake mixtures
Sheet cake with topping
1 sheet 1 150– 160 35 – 045 1 190 – 200
2 sheets 1 + 3 160 – 170 30 – 050 – –
Cake in a round tin/
square tin 1 150– 160 50 – 080 2 160 – 170
Fruit cake base 1 150– 160 20 – 030 2 170 – 180
Short pastries
Sheet cake with a dry topping
e.g. crumble
1 sheet 1 160– 170 40 – 060 1 200 – 210
2 sheets 1 + 3 160 – 170 60 – 080 – –
Sheet cake with a moist topping
e.g. cream icing
1 sheet 1 150– 160 60 – 090 – –
Cake in a tin
e.g. quark cake 1 150– 160 50 – 100 2 170 – 180
Fruit cake base (pre-heating) 1 160– 170 20 – 030 2 190 – 200
Sponge mixtures
Swiss roll (pre-heating) 1 180– 190 07–015 1 200 – 220
Fruit cake base 1 150– 160 20 – 030 2 170 – 180
Sponge cake (6 eggs) 1 150– 160 30 – 045 2 160 – 170
Sponge cake (3 eggs) 1 150– 160 20 – 035 2 170 – 180
Baking table
Details stated in the table are guide values and apply for aluminium baking sheets and
dark baking tins.
The values can vary according to the type and amount of dough, pastry or mixture
and baking tin. For pre-heating, observe the notes stated in the table.
We recommend using the lower of the stated temperatures first. In general, the lower
temperature ensures a more even browning.
If baking to your own recipes, follow the temperature in the table for similar
cakes/baked products.
16
Hot air
*
Top and bottom heat
/
Cake/Baked product type Slide-in Temperature Baking Slide-in Temperature
level in ° C duration level in ° C
- in minutes
Yeast dough
Sheet cake with a dry topping
e.g. crumble
1 sheet 1 170– 180 040 – 060 1 190 – 200
2 sheets 1 + 3 170 – 180 040 – 060 – –
Sheet cake with a moist topping
e.g. cream icing
1 sheet 1 160– 170 050 – 090 1 190 – 200
Yeast dough ring and plait
(500g flour) 1 160– 170 035 – 050 1 180 – 200
Low tin cake 1 160– 170 030 – 045 2 170 – 180
High tin cake 1 160– 170 030 – 045 2 170 – 180
Small cakes/pastries
Meringues 1 080– 090 100 – 150 1 80
Puff pastry (pre-heating)
1 sheet 1 180– 190 015 – 035 1 200 – 220
2 sheets 1 + 3 180 – 190 015 – 025 – –
Choux pastry (pre-heating)
1 sheet 1 180– 190 025 – 035 1 200 – 220
2 sheets 1 + 3 180 – 190 025 – 035 – –
Cake mixture (e.g. muffins)
1 sheet 1 150– 160 020 – 035 2 170 – 180
2 sheets 1 + 3 140 – 150 025 – 045 – –
Short pastry
(pre-heating)
(e.g. butter biscuits)
1 sheet 1 140– 150 010 – 030 1 160 – 170
2 sheets 1 + 3 140 – 150 020 – 030 – –
Savouries
Pizza (pre-heating)
1 sheet 1 180– 190 025 – 045 1 180 – 190
Alsatian flammkuchen
(pre-heating) 1 180– 190 020 – 045 1 200 – 210
Quiche (pre-heating) 1 180 – 190 035 – 050 1 200 – 210
Bread (pre-heating) 1 200– 220 10 – 15 2 220 – 240
Short-term bake 1 220 010 – 015 1 240
Complete bake 1 180 – 200 040– 050 1 180 – 200
17
Cooking tips and helpful hints
The bottom of a cake baked Remove from the oven all baking sheets or the
on a baking sheet remains universal pan which is not needed.
too light in colour
The bottom of a cake baked Use a grille and not a baking sheet to support the
in a tin remains too light in cake tin during baking.
colour
The bottom of the cake or Set cake or cookies at a higher set of slide-in levels.
cookies becomes too dark
in colour
The cake becomes too dry Set a slightly higher oven temperature and shorter
baking time.
The cake is too moist on Choose a slightly lower oven temperature.
the inside Note.: Higher temperatures do not shorten baking
times (done on the outside, raw on the inside).
Choose a slightly longer baking time. Allow the dough
to rise slightly longer. Add less liquid to the dough.
When baked with hot air Avoid blocking the air vents at the rear wall of the
circulation, cake baked in oven with the baking tins.
round or square tins becomes
too dark in colour.
Very moist cake dough You can let the steam escape from the oven and
(e.g. fruit cake) causes a lot thereby reduce the forming of water droplets by
of steam to generate in the briefly and carefully opening the oven door (1-2 times,
oven that condenses on the in case of longer baking times, more often).
oven door
Very uneven browning when Check the slide-in level.
using hot air circulation.
Cake collapses when taken Use less liquid.
out of the oven
To save energy Pre-heat only if expressly required by the recipe.
Dark baking tins have a higher degree of heat
absorption.
Residual heat: In case of longer baking times, you
can switch off the oven approx. 5-10 minutes before
the full baking time has elapsed.
18
Roasting Put grille into the universal pan and insert them
together at the same slide-in level.
Meat can be roasted weighing in the oven in a
particularly economical fashion if the weight of the
cut exceeds 750g.
Roasting in an uncovered pot Rinse the universal pan and/or the roaster with water
and place the meat into it.
With fatty meat and poultry, pour
1
/8to 1/4litre of
water into the universal pan (to suit to size and type
of roast). If required, add hot water. At your
discretion baste lean meat with fat, or cover it with
bacon.
The roast drippings collecting in the universal pan
make tasty gravy. Dissolve the drippings with hot
water, bring to the boil, thicken with corn starch,
season to taste and, if required, pass it through a
strainer.
No pre-heating is required. Save energy by putting
the roast into the oven while it is still cold.
Roasting in a covered pot Place the meat into the roasting pot, cover it with a
matching lid, and insert it on the grille in the oven.
We recommend that beef roast is prepared in a
covered roasting pot.
19
Notes Large, high roasts, goose, turkey, duck
= long roasting times, low temperatures
Medium-sized, lower roasts
= medium roasting times, medium temperatures
Small, flat roasts
= short roasting times, high temperatures
Roasting time per cm of meat height, without bones
approx. 13-15 minutes
Roasting time per cm of meat height, with bones
approx. 15-18 minutes
We recommend, using the lower of the stated
temperatures first. In general, the lower temperature
ensures a more even browning.
When roasting with
/, we recommend turning the
roast after approx. 1/2- 2/3of the roasting time has
elapsed.
When roasting only use cookware with oven-proof
handles.
Prepare large roasts directly in the universal pan
without using the grille.
Smaller cuts of roasting can be roasted on
aluminium foil. To do so, bend the edges of the foil
upward, as if to forms a dish and place it onto the
grille.
After the end of the selected roasting time and with
the oven switched OFF, leave the roast in the closed
oven for approx. 10 minutes.
The roast is not done on Use a lower oven temperature.
the inside Note.: Higher temperatures do not shorten roasting
times (done on the outside, raw on the inside).
Choose slightly longer roasting times.
Very moist roasts (e.g. roasts You can let the steam escape from the oven and
prepared with water) cause a thereby reduce the forming of water droplets by
lot of steam to generate in briefly and carefully opening the oven door
the oven that condenses on (1-2 times, in case of longer roasting times, more
the oven door often).
20
Hot air
*
Top and bottom heat
/
Roast meat Slide-in Temperature Roasting Slide-in Temperature
level in ° C duration level in ° C
- in minutes
Pork
Roast joint with crackling
e.g. shoulder or knuckle 1 170 – 180 100– 130 2 200 – 220
Roast joint / collared pork 1 170 – 180 90 – 120 2 190 – 210
Smoked pork (1Kg) 1 170– 180 70 – 80 2 190 – 210
Filet of pork 1 180– 190 30 – 45 2 200 – 230
Meat loaf 1 170– 180 60 – 75 2 190 – 210
Beef
Filet 1 180– 190 50 – 70 2 or 3 200 – 220
Roast beef (pink) 1 180 – 190 50 – 90 2 or 3 200 – 230
Veal
Roast/ Brisket 1 170– 180 100 – 120 2 190 – 210
Knuckle 1 170– 180 110 – 130 2 190 – 210
Lamb
Leg 1 170– 180 90 – 120 2 190 – 210
Back 1 170– 180 80 – 120 2 200 – 220
Poultry
Chicken 1kg 1 180 – 190 55– 70 2 190– 200
Duck 1 160 – 170 90 – 120 2 190 – 210
Goose 4kg 1 160 – 170 130– 170 1 or 2 180 – 200
Game
Venison (back) 1 180 – 190 90 – 120 2 200 – 220
Venison (roast joint) 1 170 – 180 90 – 120 2 190 – 210
Roast boar/deer 1 170 – 180 100 – 120 2 190 – 210
Fish 1 170 – 190 25 – 40 2 180 – 210
Roasting table Details stated in the table are guide values.
The values can vary according to the roast size and
type and the roasting pot used.
21
Grilling Exercise caution when grilling.
Always keep children at a safe distance.
Note Always close the oven door when grilling.
The grilling temperatures are adjustable.
Always use the grille and the universal pan.
Always place food to be grilled in the centre of the
wire grille.
The heating element automatically switches OFF
when the thermostat is activated.
The heating element is reactivated after a short
period of time.
Put grille into the universal pan and insert them
together at the slide-in level stated.
22
Circo-roasting , Use this method for particularly crispy poultry or
roast (e.g., roast pork with rind).
Use the grille and universal pan together. Turn large
roasts after about half of the total grilling time has
elapsed.
To prevent breakage after removing them from the
oven, place glass utensils on a dry kitchen towel
instead of cold or wet surfaces.
Depending on the type of food being prepared,
circo-roasting can cause an increased amount of
oven dirt. Therefore, to prevent burning in, thorough
cleaning of the oven is recommended after each use.
Whole poultry should be turned after approx. two
thirds of the cooking time has elapsed. With duck
and goose, pierce the skin under the wings to allow
excess fat to drain off.
After the end of the selected roasting time and with
the oven switched OFF, leave the roast in the closed
oven for approx 10 minutes.
Details stated in the table are guide values. The
values can vary according to the type and amount of
grilled food and apply to food when inserted into the
cold oven.
Grilled food Weight Utensil Temperature Slide-in Grilling time
level
Roast pork Grille/
with rind 2 kg universal pan 170 – 190° C 2 130 – 140 min.
Poultry
Half a chicken Approx. Grille/ 200 – 220° C 2 140– 150 min.
1–3 pieces 400g per piece universal pan
Whole chicken Approx. 1 kg Grille/ 200 – 210° C 2 155 – 175 min.
1–3 pieces per piece universal pan
Goose Approx. 4 kg Grille/ 150 – 170° C 2 140– 160 min.
universal pan
23
Surface grilling ) For flat, smaller dishes.
Always use the grille and universal pan.
Turn the food after approx. two-thirds of the grilling
time has elapsed.
At your discretion, lightly baste the grille and the food
with oil.
Details stated in the table are guide values.
The values can vary according to the type and
amount of grilled food and apply to food when
inserted into the cold oven.
Grilled food Temperature Slide-in Grilling time – Remarks
level 1st side 2nd side
Pork
Filet steaks max. 4 10 – 12 min. 6 – 09 min.
(2-2.5 cm)
Neck steaks 250° C 4 11 – 14 min. 9– 12 min.
Sausages 250° C 4 07–10 min. 5– 07 min Lightly cut
Beef Grill times can be
Filet steaks max. 4 10 – 13 min. 5 – 08 min. lengthened or shortened
Tournedos max. 4 09–12 min. 5 – 08 min. according to the desired
degree of slow cooking
Toast Slide-in level depends on
With topping 190° C 3 09–13 min. – the height of the topping
Fish
Small fish 210 – 230° C 3 – 4 12– 15 min. 7 – 12 min. Turn
24
Defrosting and slow cooking
Defrosting and slow cooking
using the hot air system
*
Important notes For defrosting and slow cooking frozen or deep-
frozen foods, use only the hot air heating system.
With all deep-frozen foods, observe the
manufacturer’s instructions.
As a rule, defrosted frozen or deep-frozen foods
(especially meats) require less slow cooking time
than fresh products, since freezing has a pre-cooking
effect.
If frozen meat is placed in the oven, the defrosting
time must be added to the required slow cooking
time.
Always defrost deep-frozen poultry before slow
cooking because the giblets must be removed.
For slow cooking deep-frozen fish, use the same
temperatures as for fresh fish.
Deep-frozen ready-to-eat meals in aluminium
dishes may be placed into the oven several at a
time.
Slide-in levels With 1 baking sheet: Slide-in level 1
With 2 baking sheets: Slide-in level 1 + 3.
Times stated are guide values. The values can vary
according to the type and amount of deep-frozen
food.
25
Defrosting Defrost deep-frozen foods or foods from a freezer
at 50° C. Higher defrosting temperatures may cause
the food to dry out.
Defrost deep-frozen meals packed in aluminium
foil or closed aluminium containers at a setting of
130-140° C.
Defrost and warm up deep-frozen bakery products
at 100-140° C. Brush bread, rolls or yeast pastry
lightly with water to make the crust more appealing.
Defrost dry deep-frozen sheet cakes at
160-170° C for 20-30 minutes.
Defrost moist deep-frozen sheet cakes (with fruit
topping) at 160-170° C for 30-50 minutes.
Afterwards, wrap the cakes in aluminium foil to
prevent the cake from drying out.
Defrost and toast deep-frozen toast (with topping)
at 160-170° C for approx. 20 minutes.
Frozen pizza:
Please observe manufacturer’s instructions.
Defrost setting
e Recommended for delicate cakes only
(i.e. whipped-cream gateaux).
Turn the function selector to position
e.
Depending on the size and type of cake, defrost for
25-45 minutes. After this time, remove it from the
oven.
Let it stand at room temperature for 30-45 minutes.
With smaller amounts (pastries), the defrosting time
is reduced to 15-20 minutes and the subsequent
standing time to 10-15 minutes.
Cleaning and care
Important cleaning For cleaning, do not use abrasives, no corrosive
basics
cleaners and no sharp objects.
Do not scratch off burnt-in food residues, but soak
them off with a moist cloth and dishwashing
detergent.
Cleaning products which are especially
recommended can be bought from after-sales
service.
Exterior of the
appliance
High grade steel/ Use commercial available detergents applied to a
aluminium front soft, moistened cloth or chamois.
Do not use any abrasive cleaners, scouring sponges
or coarse cleaning cloths.
If the surface very dirty, use commercial cleaner for
matt high grade steel/aluminium surfaces. Observe
the manufacturer’s instructions.
Enamel and glass Use commercial available detergents applied to a
soft, moistened cloth or chamois.
Oven door pane The temperature of the pane inside the oven door is
reduced by a heat-reflecting coating.
The reduced temperature ensures that visibility
through the oven door window is not impaired.
When the oven door is opened, this coating may
have a bright appearance. This is quite normal does
not represent a quality defect.
Hob surface The hob is covered by a special set of operating
instructions.
Please observe all cleaning directions in the
instructions.
Oven Clean the oven after each use, especially after
roasting or grilling.
Food remnants burn-in when the oven is reheated.
The baked in remnants are very difficult to remove
once burnt in.
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Notes:
To avoid dirt from forming, use:
• the hot air system. The amount of dirt that
builds up is less when using the hot air compared
with other heating systems.
•the universal pan for baking cakes containing a
lot of juice.
• suitable crockery for roasting (roasting dish).
For easier cleaning,
switch the oven light on and take the oven off its
hinges.
The oven seal should be taken off for cleaning the
oven front (behind the oven door).
Enamel surfaces in the oven Use hot soapy water or a vinegar solution.
It is best to use oven cleaner for more stubborn dirt.
We recommend that gel oven cleaner is used as it
can be applied in a targeted way.
Do not clean the warm oven with any of the
cleaning products specifically designed for this
purpose.
After cleaning, leave the door open until the interior
has dried.
Enamel is baked on at very hot temperatures.
This can cause some slight colour variation. This is
normal and does not affect the function. Do not use
coarse scouring pads or strong cleaning agents to
remove such discolorations.
The edges of thin sheets cannot be completely
enamelled. As a result these edges can be rough.
Anti-corrosion protection is guaranteed.
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Removing the You can easily remove the oven door.
oven door
Take care that you not reach into the hinge area.
Risk of injury!
1. Fully open the oven door.
2. Throw the catch levers on the right and left-hand
side.
3. Placing the oven door at an angle towards you,
grasp the door with both hands, close a little
more and lift it out of the hinges towards you.
After cleaning, install the oven door again following
the directions in reverse order.
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Inset rack
Removing
You can take the inset rack out for cleaning.
1.
At the front, press the frame upwards and
remove.
2. At the rear, pull the frame towards the front and
remove.
Clean the inset racks with washing up liquid and a
sponge or with a brush.
Hanging
The frame fits on the left and right.
The protrusion (a) must always on the bottom.
1. At the rear, push the frame in as far as it will go.
2. Push the frame backwards.
3. At the front, push the frame in as far as it will go.
4. Push the frame downwards.
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