User manual
Table Of Contents
- CONTENTS
- 1. SAFETY INFORMATION
- 2. SAFETY INSTRUCTIONS
- 3. PRODUCT DESCRIPTION
- 4. CONTROL PANEL
- 5. BEFORE FIRST USE
- 6. DAILY USE
- 7. CLOCK FUNCTIONS
- 8. AUTOMATIC PROGRAMMES
- 9. USING THE ACCESSORIES
- 10. ADDITIONAL FUNCTIONS
- 11. HINTS AND TIPS
- 11.1 Inner side of the door
- 11.2 Advice for special heating functions of the oven
- 11.3 Full Steam
- 11.4 Turbo Grilling and Full Steam in succession
- 11.5 Half Steam + Heat
- 11.6 Quarter Steam + Heat
- 11.7 Steam Regenerating
- 11.8 Baking
- 11.9 Tips on baking
- 11.10 Baking on one level:
- 11.11 Bakes and gratins
- 11.12 Moist Fan Baking
- 11.13 Multilevel Baking
- 11.14 Pizza Setting
- 11.15 Roasting
- 11.16 Roasting tables
- 11.17 Grilling
- 11.18 Frozen Foods
- 11.19 Slow Cooking
- 11.20 Preserving
- 11.21 Drying
- 11.22 Bread Baking
- 11.23 Core temperature sensor table
- 11.24 Information for test institutes
- 12. CARE AND CLEANING
- 12.1 Notes on cleaning
- 12.2 Recommended cleaning products
- 12.3 Removing the shelf supports
- 12.4 Steam Cleaning
- 12.5 Cleaning Reminder
- 12.6 Steam generation system - Descaling
- 12.7 Descaling reminder
- 12.8 Steam generation system - Rinsing
- 12.9 Tank Emptying
- 12.10 Removing and installing the door
- 12.11 Replacing the lamp
- 13. TROUBLESHOOTING
- 14. ENERGY EFFICIENCY
Food Function Temperature
(°C)
Time (min) Shelf position
Bread (rye
bread):
1. First part of
baking pro‐
cedure.
2. Second
part of bak‐
ing proce‐
dure.
Conventional
Cooking
1. 230
1)
2. 160 - 180
1. 20
2. 30 - 60
1
Cream puffs /
Eclairs
Conventional
Cooking
190 - 210
1)
20 - 35 3
Swiss roll Conventional
Cooking
180 - 200
1)
10 - 20 3
Cake with
crumble top‐
ping (dry)
True Fan Cook‐
ing
150 - 160 20 - 40 3
Buttered al‐
mond cake /
Sugar cakes
Conventional
Cooking
190 - 210
1)
20 - 30 3
Fruit flans
(made with
yeast dough /
sponge mix‐
ture)
2)
True Fan Cook‐
ing
150 - 170 30 - 55 3
Fruit flans
(made with
yeast dough /
sponge mix‐
ture)
2)
Conventional
Cooking
170 35 - 55 3
Fruit flans
made with
short pastry
True Fan Cook‐
ing
160 - 170 40 - 80 3
Yeast cakes
with delicate
toppings (e.g.
quark, cream,
custard)
Conventional
Cooking
160 - 180
1)
40 - 80 3
1)
Preheat the oven.
2)
Use a deep pan.
ENGLISH 35