Installation Instruction
Table Of Contents
- Oven
- en
- Table of contents
- 1 Safety
- 2 Preventing material damage
- 3 Environmental protection and saving energy
- 4 Familiarising yourself with your appliance
- 5 Accessories
- 6 Before using for the first time
- 7 Basic operation
- 7.1 Switching on the appliance
- 7.2 Switching off the appliance
- 7.3 Residual heat indicator
- 7.4 Setting the type of heating and temperature
- 7.5 Changing the temperature
- 7.6 Changing the type of heating
- 7.7 Pausing operation
- 7.8 Cancelling operation
- 7.9 Viewing the current temperature
- 7.10 Displaying information
- 8 Steam
- 9 Time-setting options
- 10 Baking and roasting assistant
- 11 Steam programs
- 12 Childproof lock
- 13 Rapid heat-up
- 14 Sabbath mode
- 15 Basic settings
- 16 Home Connect
- 17 Cleaning and servicing
- 18 Cleaning function
- 19 Rails
- 20 Appliance door
- 21 Troubleshooting
- 22 Disposal
- 23 Customer Service
- 24 Declaration of Conformity
- 25 How it works
- 25.1 General cooking tips
- 25.2 Baking tips
- 25.3 Roasting, braising and grilling tips
- 25.4 Steaming
- 25.5 Cooking frozen products
- 25.6 Cooking ready meals
- 25.7 List of foods
- 25.8 Special cooking methods and other applications
- 25.9 Test dishes
- 26 Installation instructions
How it works en
39
Food Accessories/cook-
ware
Shelf pos-
ition
Heating
function
→Page7
Temperature in
°C
Steam in-
tensity
Cooking time
in mins
Joint of pork with rind,
e.g. shoulder, 2kg
Uncovered cook-
ware
1 1.
2.
3.
1. 100
2. 170 - 180
3. 200 - 210
Added
steam,
low
-
1. 25 - 30
2. 60 - 80
3. 25 - 30
Fillet of beef, medium,
1kg
Wire rack 1 210 - 220 - 40 - 50
Fillet of beef, medium,
1kg
Uncovered cook-
ware
1 190 - 200 Added
steam,
low
50 - 60
Pot-roasted beef, 1.5kg Covered cookware 1 200 - 220 - 130 - 140
Pot-roasted beef, 1.5kg
2
Uncovered cook-
ware
1 1. 150
2. 130
Added
steam,
high
Added
steam,
medium
1. 30
2. 120 - 150
Pot-roasted beef, 1.5kg Covered cookware 1 200 - 220 - 140 - 160
Sirloin, medium, 1.5kg Wire rack 1 220 - 230 - 60 - 70
Sirloin, medium, 1.5kg Uncovered cook-
ware
1 190 - 200 Added
steam,
low
65 - 80
Burger, 3-4cm thick Wire rack 2 275 - 25 - 35
3
Leg of lamb, boned, me-
dium, 1.5kg
Wire rack 1 170 - 190 - 50 - 70
Leg of lamb, boned, me-
dium, 1.5kg
Uncovered cook-
ware
1 170 - 180 Added
steam,
low
80 - 90
Fish, grilled, whole,
300g, e.g. trout
Wire rack 1 170 - 190 - 20 - 30
Fish, baked, whole,
300g, e.g. trout
Universal pan 1 1. 170–180
2. 160–170
Added
steam,
medium
-
1. 15–20
2. 5–10
Fish, steamed, whole,
300g, e.g. trout
Steaming tray 2 80 - 90 - 15 - 25
Fish fillet, plain, steamed Steaming tray 2 80 - 100 - 10 - 16
Cauliflower, whole,
steaming
Steaming tray 2 100 - 25 - 35
Sliced carrots, steaming Steaming tray 2 100 - 10 - 20
Spinach, steaming Steaming tray 2 100 - 2 - 3
Unpeeled boiled pota-
toes, whole
Steaming tray 2 100 - 35 - 45
Long-grain rice, 1:1.5 Shallow cookware 1 100 - 20 - 30
Eggs, hard-boiled Steaming tray 2 100 - 9 - 11
1
Preheat the appliance.
2
At the start, pour approx. 100 ml of liquid into the cookware. The water tank must be topped up during operation.
3
Turn the dish 2/3 of the way through the cooking time.
Desserts
Making crème caramel or crème brulée
1.
Use your preferred recipe to make the mixture for
the crème.
2.
Pour the mixture into moulds – keep pouring until
the mixture is 2-3cm deep.
3.
Place the moulds into the perforated steaming tray
(size XL).
4.
Cover food that you would normally cook in a bain
marie with film, e.g. cling film.
5.
Use the recommended settings when configuring
the appliance settings.
6.
If the moulds are made from very thick material, ex-
tend the cooking time.