AKZ 232 - AKZ 233 |
PRODUCT SHEET |
GB FR |
|
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-cleaning |
|||
normal cooking functions in order to ensure more efficient cooling. |
and the |
indicator lamp lights up on the display . |
||
ACCESSORIES |
|
|||
Drip tray: |
Wire Shelf: |
Turnspit:
CONTROL PANEL
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 310 56804
Oven function chart
|
|
Function |
Temperatures |
Temperature |
Description of function |
|
|
not preset |
range |
||
|
|
|
|
||
|
|
|
|
|
|
0 |
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. |
|
|
CONVENTIONAL |
50°C |
50°C - 250°C |
• Preheat the oven to the required cooking temperature and place |
|
|
|
|
|
food in the oven as soon as the indicator light “C” switches off. |
|
|
|
|
|
• Ideally, the second or third shelf level should be used. |
|
|
|
|
|
|
|
|
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. |
|
|
|
|
|
• The turnspit can be added to the grill function. |
|
|
|
|
|
• To roast meat and poultry. Fit the cradle into the second shelf level |
|
|
|
|
|
and thread the food onto the spit, securing it with the prongs |
|
|
|
|
|
provided. |
GRILL + TURNSPIT |
|
|
• Push the spit all the way into the hole at the right of the back wall of |
||
|
|
the oven and rest it on the cradle. |
|||
|
|
|
|
|
• Pour a little water into the drip tray (on the first shelf level) to |
|
|
|
|
|
reduce smoke and fat spatters. |
|
|
|
|
|
• Don't forget to remove the plastic handle before closing the oven |
|
|
|
|
|
door and replace it again when removing meat at the end of the |
|
|
|
|
|
cooking time. |
|
|
|
|
|
|
|
|
|
|
|
• 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. |
|
|
|
|
|
|
|
|
|
|
|
• To preheat the oven rapidly. |
|
|
BOOSTER |
|
|
• As the temperature increases the graphic indicator “C” will light up. |
|
|
50°C |
50°C - 250°C |
• The booster function cuts out automatically when the programmed |
|
|
|
|
|
|
temperature is reached. The acoustic signal will sound and the |
|
|
|
|
|
appliance switches to the CONVENTIONAL cooking function. |
|
|
|
|
|
|
|
|
ECO |
50°C |
50°C - 250°C |
• Energy-saving function ideal for warming food and finishing cooking. |
|
|
|
|
|
|
|
|
PYRO-CLEAN |
Further details can be found in |
• Self-cleaning time can be set from a minimum of 2 minutes to a |
|
|
|
the instruction manual. |
maximum 3 hours. |
||
|
|
|
|||
|
|
|
|
|
|
|
|
PYROLISE |
Further details can be found in |
• For a preset self-cleaning time of 1 hour 15 minutes. |
|
|
|
EXPRESS |
the instruction manual. |
||
|
|
|
Important notes:
During the self-clean cycle it is advisable to remove all 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.
COOKING TABLES
|
FOOD |
Function |
Preheating |
Shelf |
Browning level |
Temperature |
Cooking time |
|||
|
(from the bottom) |
(°C) |
min. |
|||||||
|
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 |
|
|
|
||||||||
|
|
|
|
X |
2 |
2 |
200 |
80 |
- 90 |
|
|
|
|
|
|||||||
E |
Chicken, Rabbit, Duck |
|
|
|
||||||
A |
|
|
|
X |
2 |
- |
200 |
80 |
- 90 |
|
|
|
|
|
|||||||
T |
|
|
|
|
||||||
|
Turkey |
|
|
|
X |
1 |
3 |
200 |
160 |
- 180 |
|
|
|
|
|||||||
|
(3-4 kg) |
|
|
|
X |
1 |
- |
200 |
160 |
- 180 |
|
|
|
|
|||||||
|
|
|
|
|
||||||
|
Goose |
|
|
|
X |
2 |
3 |
200 |
100 |
- 130 |
|
|
|
|
|||||||
|
(2 Kg) |
|
|
|
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 |
|
|
|
|
X |
2 |
- |
200 |
50 |
- 60 |
H |
(Steaks) (1 kg) |
|
|
|
||||||
|
Salmon, Swordfish |
|
|
|
X |
2 |
- |
180 |
50 |
- 60 |
|
|
|
|
|||||||
|
|
|
|
|
||||||
V |
Tomatoes, stuffed peppers |
|
|
|
X |
2 |
- |
200 |
60 |
- 70 |
|
|
|
||||||||
E |
|
|
|
X |
2 |
- |
180 |
60 |
- 70 |
|
|
|
|
|
|||||||
G |
|
|
|
|
||||||
E |
|
|
|
|
X |
2 |
3 |
200 |
50 |
- 60 |
T |
|
|
|
|
||||||
A |
|
|
|
|
|
|
|
|
|
|
B |
Roast potatoes |
|
|
|
|
|
|
|
|
|
L |
|
|
|
|
X |
2 |
- |
200 |
50 |
- 60 |
E |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
S |
|
|
|
|
|
|
|
|
|
|
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 |
|
|
|
|
X |
2 |
- |
180 |
50 |
- 60 |
N |
Tarts |
|
|
|
||||||
F |
|
|
|
X |
2 |
- |
180 |
50 |
- 60 |
|
E |
|
|
|
|
||||||
C |
|
|
|
|
X |
2 |
- |
200 |
50 |
- 60 |
T |
Apple strudel |
|
|
|
||||||
I |
|
|
|
|
|
|
|
|
|
|
|
|
|
X |
2 |
- |
180 |
50 |
- 60 |
||
O |
|
|
|
|
||||||
N |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
X |
2 |
- |
160 |
30 |
- 40 |
|
A |
Biscuits |
|
|
|
||||||
R |
|
|
|
|
|
|
|
|
|
|
|
|
|
X |
2 |
- |
150 |
30 |
- 40 |
||
Y |
|
|
|
|
||||||
E |
|
|
|
|
X |
2 |
- |
190 |
40 |
- 50 |
|
|
|
|
|||||||
T |
Choux buns |
|
|
|
|
|
|
|
|
|
C |
|
|
|
X |
2 |
- |
180 |
40 |
- 50 |
|
|
|
|
|
|||||||
|
|
|
|
|
||||||
|
|
|
|
|
|
|
|
|
|
|
COOKING TABLES
|
FOOD |
Function |
Preheating |
Shelf |
Browning |
Temperature |
Cooking time |
|||
|
(from the bottom) |
level |
(°C) |
min. |
||||||
|
|
|
|
|
|
|||||
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 |
|
|
|
|
X |
2 |
- |
120 |
150 |
- 180 |
N |
Meringues |
|
|
|
||||||
F |
|
|
|
|
|
|
|
|
|
|
|
|
|
X |
2 - 4 |
- |
120 |
150 |
- 180 |
||
E |
|
|
|
|
||||||
C |
|
|
|
|
X |
2 |
- |
200 |
30 |
- 40 |
T |
Vol-au-vents |
|
|
|
||||||
I |
|
|
|
|
|
|
|
|
|
|
|
|
|
X |
2 |
- |
190 |
30 |
- 40 |
||
O |
|
|
|
|
||||||
N |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
X |
2 |
- |
200 |
50 |
- 60 |
|
A |
Soufflés |
|
|
|
||||||
R |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
190 |
50 |
- 60 |
||
Y |
|
|
|
|
X |
2 |
- |
|||
E |
|
|
|
|
X |
2 |
1 |
200 |
50 |
- 60 |
|
|
|
|
|||||||
T |
Lasagna |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
C |
|
|
|
|
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 |
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
M |
Kebabs |
|
|
|
X |
3 - 4 |
4 - 5 |
40 - 50 |
|
|
|
||||||
|
|
|
|
|
|
|
|
|
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 (gilthead, trout) |
|
|
|
X |
2 |
2 - 3 |
50 - 60 |
|
|
|
||||||
I |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
S |
Fish (steaks) |
|
|
|
X |
3 - 4 |
4 - 5 |
30 - 40 |
|
|
|
||||||
H |
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
Roast potatoes |
|
|
|
X |
3 |
3 - 4 |
50 - 60 |
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
N.B: GRILL, turn meats halfway through cooking time.