AKL 909 |
PRODUCT DESCRIPTION SHEET |
GB |
|
1. |
Control panel |
||
|
2. |
Cooling fan 1) (hidden) |
||
|
3. |
Grill safety guard 2) |
||
|
4. |
Door lock 3) |
|
|
Top |
5. |
Catalyser |
|
|
6. |
Upper heating element safety guard |
|||
shelf |
||||
7. |
Upper heating element |
|||
|
||||
|
8. |
Rear oven lamp |
||
Bottom |
9. |
Oven fan |
|
|
shelf |
10. |
Lower heating element (hidden) |
||
|
11. |
Oven door |
|
|
1)The fan will come on when the oven reaches a certain |
2)Prevents food from coming into direct contact with the grill. |
|||
temperature and may continue for a few minutes after the oven has |
Nevertheless, you are advised not to touch the safety guard whilst |
|||
been switched off. |
the oven is on. |
|
||
During the pyro-clean cycle the oven fan runs faster than during |
3)An automatic “door lock” mechanism activates during pyro-clean |
|||
normal cooking functions in order to ensure more efficient cooling. |
and the symbol |
lights up on the display . |
||
ACCESSORIES |
|
|||
Wire Shelf: |
|
“Grill Pan Set”: |
CONTROL PANEL
Oven function chart
|
|
|
|
|
|
|
|
Function |
Non-preset |
Temperature |
Description of function |
|
|
- |
|
|
|
temperatures |
range |
|
|
||||||
|
|
|
|
|
|
|
|||||||
|
|
|
Oven OFF |
- |
- |
- |
|
|
|||||
|
|
|
|
|
|
|
|
LAMP |
- |
- |
• To switch on the oven light. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
MLTF (Heat |
|
|
• To maintain constant temperature inside the oven. |
||
|
|
|
|
|
|
|
|
|
|
||||
|
|
|
|
|
|
|
|
35°C - 60°C |
- |
• 35°C: to raise pasta, bread and pizza. |
|
|
|
|
|
|
|
|
|
|
|
Maintenance) |
• 60°C: to keep cooked food warm. |
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
• Ideally the first shelf level should be used. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
• To cook meat, fish and chicken on the same level. |
||
|
|
|
|
|
|
|
|
STATIC |
50°C |
50°C - 250°C |
• Preheat the oven to the required cooking temperature and |
||
|
|
|
|
|
|
|
|
||||||
|
|
|
|
|
|
|
|
place food in the oven as soon as the symbol |
|
switches off. |
|||
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
used. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
• Ideally, the second or third shelf level should be |
||
|
|
|
|
|
|
|
|
PASTRY/FAN |
|
|
• To cook on up to two different shelf levels. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
50°C |
50°C - 250°C |
• If necessary, switch the positions of the dishes to cook food |
|||
|
|
|
|
|
|
|
|
|
|
|
more evenly. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
• To grill steak, kebabs and sausages, to cook vegetables au |
||
|
|
|
|
|
|
|
|
|
|
|
gratin and to toast bread. |
|
|
|
|
|
|
|
|
|
|
|
|
|
• This function can be set to different power levels (min. 1 - max. 5). |
||
|
|
|
|
|
|
|
|
GRILL |
1 |
- |
• Preheat the oven for 3 - 5 min. |
|
|
|
|
|
|
|
|
|
|
• The oven door must be kept closed during the cooking cycle. |
|||||
|
|
|
|
|
|
|
|
|
|
|
|||
|
|
|
|
|
|
|
|
|
|
|
• When cooking meat, pour a little water into the drip tray (on |
||
|
|
|
|
|
|
|
|
|
|
|
|||
|
|
|
|
|
|
|
|
|
|
|
the bottom level) to reduce smoke and fat spatters. |
||
|
|
|
|
|
|
|
|
|
|
|
• Ideally the meat should be turned during cooking. |
||
|
|
|
|
|
|
|
|
|
|
|
• To grill large joints of meat (roast beef and other roast meats). |
||
|
|
|
|
|
|
|
|
|
|
|
• This function can be set to different power levels (min. 1 - max. 5). |
||
|
|
|
|
|
|
|
|
TURBO GRILL |
|
|
• Preheat the oven for 3 - 5 min. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
1 |
- |
• The oven door must be kept closed during the cooking cycle. |
|||
|
|
|
|
|
|
|
|
|
|
|
• When cooking meat, pour a little water into the drip tray (on |
||
|
|
|
|
|
|
|
|
|
|
|
|||
|
|
|
|
|
|
|
|
|
|
|
the bottom level) to reduce smoke and fat spatters. |
||
|
|
|
|
|
|
|
|
|
|
|
• Ideally the meat should be turned during cooking. |
||
|
|
|
|
|
|
|
|
PYRO-CLEAN |
Further details can |
be found in the |
• Self-cleaning time can be set from a minimum of 2 minutes to |
||
|
|
|
|
|
|
|
|
||||||
|
|
|
|
|
|
|
|
instruction manual. |
|
a maximum 3 hours. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
PYROLISE |
Further details can be found in the |
• For a preset self-cleaning time of 1 hour 15 minutes. |
|||
|
|
|
|
|
|
|
|
||||||
|
|
|
|
|
|
|
|
EXPRESS |
instruction manual. |
|
|||
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Important notes:
During the self-clean cycle you are advised not to remove any of the accessories provided with the oven to prevent any further increase in the outside temperature of the door and to assure more thorough cleaning of the lower part of the oven.
1 |
2 |
3 |
1.On/Off - function selection knob
2.Button to select and confirm programmes
3.Knob to change preprogrammed values (temperature, time, levels)
5019 510 56071
COOKING TABLES
|
|
|
|
|
|
Level |
|
Temperature |
Cooking time |
|
|
FOOD |
Function |
Preheating |
(from the |
Browning level |
|||||
|
(°C) |
min. |
||||||||
|
|
|
|
|
|
bottom) |
|
|||
|
|
|
|
|
|
|
|
|
|
|
|
Lamb, mutton |
|
|
|
X |
2 |
2 |
200 |
90 - 110 |
|
|
|
|
|
|||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
X |
2 |
- |
200 |
90 - 110 |
||
|
|
|
|
|
||||||
|
Roast |
|
|
|
X |
2 |
2 |
200 |
100 |
- 110 |
|
|
|
|
|||||||
|
(Veal, Pork, Beef) |
|
|
|
|
|
|
|
|
|
M |
(1 kg) |
|
|
|
X |
2 |
- |
200 |
100 |
- 110 |
|
|
|
||||||||
|
|
|
|
|
|
|
200 |
80 |
- 90 |
|
E |
|
|
|
|
X |
2 |
2 |
|||
A |
Chicken, Rabbit, Duck |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
T |
|
|
|
|
X |
2 |
- |
200 |
80 |
- 90 |
|
Turkey |
|
|
|
X |
1 |
3 |
200 |
160 |
- 180 |
|
|
|
|
|||||||
|
|
|
|
|
|
|
|
|
|
|
|
(3-4 kg) |
|
|
|
X |
1 |
- |
200 |
160 |
- 180 |
|
|
|
|
|||||||
|
|
|
|
|
||||||
|
Goose |
|
|
|
X |
2 |
3 |
200 |
100 |
- 130 |
|
|
|
|
|||||||
|
|
|
|
|
|
|
|
|
|
|
|
(Kg 2) |
|
|
|
X |
2 |
- |
200 |
100 |
- 130 |
|
|
|
|
|||||||
|
|
|
|
|
||||||
F |
(Whole) (1-1,5 kg) |
|
|
|
X |
2 |
1 |
200 |
50 |
- 60 |
|
|
|
||||||||
|
|
|
|
|
|
|
|
|
||
Gilt-head, Bass, Salmon |
|
|
|
X |
2 |
- |
180 |
50 |
- 60 |
|
I |
|
|
|
|
||||||
S |
|
|
|
|
|
|
|
|
|
|
H |
(Cutlets) (1 kg) |
|
|
|
X |
2 |
- |
200 |
50 |
- 60 |
|
Salmon, Sword fish |
|
|
|
X |
2 |
- |
180 |
50 |
- 60 |
|
|
|
|
|||||||
|
|
|
|
|
||||||
V |
Stuffed peppers and tomatoes |
|
|
|
X |
2 |
- |
200 |
60 |
- 70 |
|
|
|
||||||||
|
|
|
|
|
|
|
|
|
||
E |
|
|
|
X |
2 |
- |
180 |
60 |
- 70 |
|
G |
|
|
|
|
||||||
E |
|
|
|
|
X |
2 |
3 |
200 |
50 |
- 60 |
T |
|
|
|
|
||||||
A |
Roast potatoes |
|
|
|
|
|
|
|
|
|
B |
|
|
|
|
X |
2 |
- |
200 |
50 |
- 60 |
P B |
|
|
|
|
X |
2 |
- |
250 |
15 |
- 20 |
|
|
|
|
|||||||
I R |
|
|
|
|
|
|
|
|
|
|
Z E |
Pizza - Bread |
|
|
|
|
|
|
|
|
|
Z A |
|
|
|
|
X |
2 |
- |
220 |
20 |
- 30 |
A D |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
C |
Leavened cakes |
|
|
|
X |
2 |
- |
170 |
40 |
- 50 |
|
|
|
||||||||
A |
|
|
|
X |
2 |
- |
170 |
40 |
- 50 |
|
|
|
|
|
|||||||
K |
|
|
|
|
||||||
|
|
|
|
|
|
|
|
|
|
|
E |
|
|
|
|
X |
2 |
- |
190 |
70 |
- 90 |
S |
Filled pies |
|
|
|
||||||
C |
(with cheese) |
|
|
|
X |
2 |
- |
170 |
70 |
- 90 |
|
|
|
||||||||
|
|
|
|
|||||||
O |
|
|
|
|
|
|
|
|
|
|
N |
|
|
|
|
X |
2 |
- |
180 |
50 |
- 60 |
F |
Tarts |
|
|
|
|
|
|
|
|
|
E |
|
|
|
|
X |
2 |
- |
180 |
50 |
- 60 |
|
|
|
|
|||||||
C |
|
|
|
|
|
|
|
|
|
|
T |
|
|
|
|
X |
2 |
- |
200 |
50 |
- 60 |
|
|
|
|
|||||||
I |
Apple strudel |
|
|
|
|
|
|
|
|
|
O |
|
|
|
|
X |
2 |
- |
180 |
50 |
- 60 |
|
|
|
|
|||||||
N |
|
|
|
|
||||||
A |
|
|
|
|
X |
2 |
- |
160 |
30 |
- 40 |
|
|
|
|
|||||||
R |
|
|
|
|
||||||
Biscuits |
|
|
|
|
|
|
|
|
|
|
Y |
|
|
|
X |
2 |
- |
150 |
30 |
- 40 |
|
|
|
|
|
|||||||
|
|
|
|
|
||||||
E |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
X |
2 |
- |
190 |
40 |
- 50 |
|
T |
Choux buns |
|
|
|
||||||
C |
|
|
|
|
|
|
|
|
|
|
|
|
|
X |
2 |
- |
180 |
40 |
- 50 |
||
|
|
|
|
|
||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
COOKING TABLES
|
|
|
|
|
|
Level |
|
Temperature |
Cooking time |
|
|
FOOD |
Function |
Preheating |
(from the |
Browning level |
|||||
|
(°C) |
min. |
||||||||
|
|
|
|
|
|
bottom) |
|
|||
|
|
|
|
|
|
|
|
|
|
|
C |
Savoury pies |
|
|
|
X |
2 |
- |
200 |
50 |
- 60 |
|
|
|
||||||||
|
|
|
|
|
|
|
|
|
||
A |
|
|
|
X |
2 |
- |
190 |
50 |
- 60 |
|
|
|
|
|
|||||||
K |
|
|
|
|
||||||
E |
|
|
|
|
X |
2 |
- |
180 |
50 |
- 60 |
S |
Filled fruit pies |
|
|
|
||||||
C |
e.g Pineapple, Peach |
|
|
|
X |
2 |
- |
180 |
50 |
- 60 |
|
|
|
||||||||
|
|
|
|
|||||||
O |
|
|
|
|
|
|
|
|
|
|
N |
|
|
|
|
X |
2 |
- |
120 |
150 |
- 180 |
|
|
|
|
|||||||
F |
Meringues |
|
|
|
|
|
|
|
|
|
E |
|
|
|
|
X |
2 - 4 |
- |
120 |
150 |
- 180 |
|
|
|
|
|||||||
C |
|
|
|
|
|
|
|
|
|
|
T |
|
|
|
|
X |
2 |
- |
200 |
30 |
- 40 |
|
|
|
|
|||||||
I |
|
|
|
|
||||||
Vol-au-vents |
|
|
|
|
|
|
|
|
|
|
O |
|
|
|
X |
2 |
- |
190 |
30 |
- 40 |
|
|
|
|
|
|||||||
N |
|
|
|
|
||||||
|
|
|
|
|
|
|
|
|
|
|
A |
|
|
|
|
X |
2 |
- |
200 |
50 |
- 60 |
|
|
|
|
|||||||
R |
Soufflés |
|
|
|
||||||
Y |
|
|
|
X |
2 |
- |
190 |
50 |
- 60 |
|
E |
|
|
|
|
||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
T |
|
|
|
|
X |
2 |
1 |
200 |
50 |
- 60 |
C |
Lasagna |
|
|
|
|
|
|
|
|
|
|
|
|
X |
2 |
- |
190 |
50 |
- 60 |
||
|
|
|
|
|
||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
COOKING TABLE FOR GRILL FUNCTION
|
FOOD |
Function |
Preheating |
Level (from the |
Power level |
Cooking time (min.) |
||
|
bottom) |
|||||||
|
|
|
|
|
|
|
|
|
|
Steak |
|
|
|
X |
3 - 4 |
4 - 5 |
40 - 50 |
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
Cutlets |
|
|
|
X |
3 - 4 |
4 - 5 |
30 - 40 |
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
Sausages |
|
|
|
X |
3 - 4 |
4 - 5 |
30 - 40 |
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
Chops |
|
|
|
X |
3 - 4 |
4 - 5 |
30 - 40 |
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
Chicken legs |
|
|
|
X |
3 - 4 |
4 - 5 |
40 - 50 |
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
Kebabs |
|
|
|
X |
3 - 4 |
4 - 5 |
40 - 50 |
|
|
|
|
|||||
M |
|
|
|
|
|
|
|
|
Spare ribs |
|
|
|
X |
3 - 4 |
4 - 5 |
40 - 50 |
|
|
|
|
||||||
E |
|
|
|
|||||
|
|
|
|
|
|
|
|
|
A |
1/2 chicken |
|
|
|
X |
3 |
4 - 5 |
50 - 60 |
|
|
|
||||||
T |
|
|
|
|||||
|
1/2 chicken |
|
|
|
X |
2 |
3 - 4 |
50 - 60 |
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
Whole chicken |
|
|
|
X |
2 |
2 - 3 |
60 - 70 |
|
|
|
|
|||||
|
Roast |
|
|
|
X |
2 |
3 |
70 - 80 |
|
|
|
|
|||||
|
(pork, beef) |
|
|
|
||||
|
Duck |
|
|
|
X |
2 |
3 |
80 - 90 |
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
Leg of lamb |
|
|
|
X |
2 |
3 |
70 - 80 |
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
Roast beef |
|
|
|
X |
2 |
3 |
50 - 60 |
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
F |
Fish (gilt-head, trout) |
|
|
|
X |
2 |
2 - 3 |
50 - 60 |
|
|
|
||||||
I |
|
|
|
|
|
|
|
|
S |
|
|
|
|
|
|
|
|
H |
Fish (steaks) |
|
|
|
X |
3 - 4 |
4 - 5 |
30 - 40 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Roast potatoes |
|
|
|
X |
3 |
3 - 4 |
50 - 60 |
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
N.B: GRILL, turn meats halfway through cooking time.