Constructa CH14850 User Manual

Instructions for use

Instrucciones de uso

Bruksanvisning

Installed electric cooker Horno eléctrico

integrable Inbyggnadsugn

page 03–33

página 34 – 64

sidan 65 – 95

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

Boiling/Cooking on the hobs . . . . 11

Operating the hobs . . . . . . . . . . . . . 11

Description of Oven Features . . . . 12

Switching the Oven ON and OFF . 14

Inhaltsverzeichnis

Baking . . . . . . . . . . . . . . . . . . . . . . 15

Baking table . . . . . . . . . . . . . . . . . . 17

Cooking tips and helpful hints . . . 19

Roasting . . . . . . . . . . . . . . . . . . . . . 20

Roasting table . . . . . . . . . . . . . . . . . 22

Grilling . . . . . . . . . . . . . . . . . . . . . . 23

Thermo-grilling . . . . . . . . . . . . . . . . . 24

Surface grilling . . . . . . . . . . . . . . . . . 25

Defrosting and slow cooking . . . . 26

Cleaning and care . . . . . . . . . . . . . 28

Important cleaning basics . . . . . . . . 28

Removing/installing the oven door . . 30

Service and repair information . . . 31

Trouble-shooting guide . . . . . . . . 32

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.

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.

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. Hobs Please observe the separate instructions for use that

came with your hob.

Your new cooker

Here, you will learn more about your new oven. The control panel and its switches and displays are explained here. The heating modes and the accessories included with new oven will be explained here.

The control panel

Function Selector Using the function selector, you set the cooking

mode for the oven. Settings

Hot air

Top and bottom heat

)

Large grill area

Circo-roasting

Bottom heat

Defrost setting

Oven light

Hob switches

Hob display light

Function selector

Temperature selector with indicator light

Temperature selector

Settings: 50 –275

Temperature in °C.

Slide-in levels Your oven features 5 slide-in levels.

The slide-in levels are numbered from bottom to top.

The numbers are marked on the oven.

Press-down switches

To engage and disengage, depress the switch.

Accessories Your oven is supplied with the following

accessories:

Aluminium baking sheet

Weiteres Zubehör erhalten Sie im Fachhandel: Bestell-Nr.

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.

Grille

Steam cooker Aluminium baking sheet Enamel baking sheet Backing / Roasting grille, bent at right angles Backing / Roasting grille, fine meshed Protective device for the oven door

Universal pan with an inlay grille

CZ 1242 X0 CZ 1282 X0 CZ 1332 X0 CZ 1342 X0 CZ 1432 X0 CZ 1442 X0

440651

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. 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.

Boiling/Cooking on the hobs

Operating the hobs The n symbol on the control screen shows which

switch belongs to which hob. After setting the switch for one or more hobs, the

display light lights up. The hob setting is continuously variable.

Separate instructions for use accompany the hob. Please carefully read through all the information stated in these instructions before first using the hob.

Normal hob

1. For parboiling, turn the hob switch to setting 9.

2. After parboiling, turn the hob switch back to the

simmer setting.

In the range 2-5, interim settings are labelled with a dot.

Dual-ring boil zone

The dual-ring boil zone is switched on by turning

for glass-ceramic hobs the appropriate switch to o.

2. Further settings are performed in the same way

as the normal hobs.

To switch the dual-ring boil zone off, turn the switch to 0.

Description of Oven Features

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 3 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.

)

Thermogrilling With thermogrilling, 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.

Switching the Oven ON and OFF

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.

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.

Baking in the enamelled Universal pans with a roasting grille can be obtained universal pan from dealers (see accessories).

Pans are especially recommended cakes containing a lot of juice and pizza.

Slide-in level: 3.

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.

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 30 – 45 1 180 – 190 2 sheets 1 + 3 150 – 160 30 –50 – –

Cake in a round tin/ square tin 2 150 – 160 50 – 70 1 170 – 180

Fruit cake base 2 150– 160 20 – 35 1 170 – 180

Short pastries

Sheet cake with a dry topping e.g. crumble 1 sheet 1 160– 170 45 – 60 1 200 – 210 2 sheets 1 + 3 160 – 170 60 –90 – –

Sheet cake with a moist topping e.g. cream icing 1 sheet – – 75 – 85 1 190 – 200

Cake in a tin e.g. quark cake 2 150– 160 50 – 90 1 170 – 180

Fruit cake base (pre-heating) 2 160– 170 15 – 30 1 180 – 190

Sponge mixtures

Swiss roll (pre-heating) 1 180– 190 07–15 1 200 – 220 Fruit cake base 2 150– 160 20 – 35 1 160 – 170 Sponge cake (6 eggs) 2 150– 160 30 – 45 1 160 – 170 Sponge cake (3 eggs) 2 150– 160 25 – 40 1 160 – 170

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 2 160– 170 040 – 060 2 190 – 200 2 sheets 1 + 3 160 – 170 045 – 075 – –

Sheet cake with a moist topping e.g. cream icing 1 sheet – – 080 – 090 2 180 – 190

Yeast dough ring and plait (500g flour) 1 160– 170 030 – 045 2 180 – 190

Low tin cake 2 150– 160 030 – 045 2 160 – 170 High tin cake 1 150– 160 035 – 050 1 160 – 170

Small cakes/pastries

Meringues 1 080– 090 090 – 140 1 080 – 090 Puff pastry (pre-heating)

1 sheet 1 170– 180 015 – 035 1 190 – 200 2 sheets 1 + 3 170 – 180 015 – 030 – –

Choux pastry (pre-heating) 1 sheet 1 180– 190 025 – 035 1 220 – 230 2 sheets 1 + 3 180 – 190 020 – 030 – –

Cake mixture (e.g. muffins) 1 sheet 1 150– 160 020 – 035 1 180 – 190 2 sheets 2 + 4 140 – 150 020 – 040 – –

Short pastry

(pre-heating) (e.g. butter biscuits) 1 sheet 1 130– 140 020 – 040 1 140 – 150 2 sheets 2 + 4 130 – 140 015 – 025 – –

Savouries

Pizza (pre-heating) 1 sheet 2 180– 190 020 – 050 1 210 – 220 2 sheets 1 + 3 160 – 170 020 – 040 – –

Quiche (pre-heating) 1 180 – 190 035 – 050 1 210 – 220

Bread (pre-heating) 1 200– 220 10 – 15 2 220 – 240 Short-term bake 1 200– 220 010 – 015 1 220 – 240 Complete bake 1 180 – 200 045 –050 1 200 – 210

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.

Roasting Meat can be roasted weighing in the oven in a

particularly economical fashion if the weight of the cut exceeds 750g.

Universal pans with an inlay grille can be obtained from dealers (see accessories). Always put grille into the universal pan.

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

/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.

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).

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.

Grilling  Exercise caution when grilling.

Always keep children at a safe distance. Universal pans with an inlay grille can be obtained from dealers (see accessories). Always put grille into the universal pan.

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.

Thermo-grilling , 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, the combination of hot air and surface grilling 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

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 – 14 min. 6 – 09 min. lengthened or shortened Tournedos max. 4 10– 14 min. 6 – 09 min. according to the desired

degree of slow cooking

Toast Slide-in level depends on With topping 190° C 3 12 – 15 min. – the height of the topping

Fish

Small fish 230° C 4 12 – 15 min. 6 – 09 min. Turn

Defrosting and slow cooking

Defrosting and slow cooking using the hot air

Important heating system 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.

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

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

Stainless 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.

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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