It is essential to read these instructions and keep them in a safe place Contents Page Diagrams (please unfold} 36 Equipment & Be tore first use 8 Safety instructions 7-8 How to operate the oven 9-28 How 1o use the electronic timer 27-29 Electrolytic cleaning 30 Cleaning and care a1 Special accessories a What to do if...
Equipment Fig. 1 A Electronic timer for reading the time of day, for setting the automatic switch-off and the automatic pres election system, the electrolytic cleaning or the meat thermometer B Luminous push-in temperature switch for setting the temperature and/or symbols (paralytic cleaning) € Switch, luminous, for oven operating made: hot air, top/bottom heat, grilling, electrolytic cleaning D Oven setting logic.
On account of safety regulations we are liable to give you the following instructions W Only an approved electrical installer shouts connect your appliance. This ensures they the legal requirements and the connection regulations of your electricity supply authority applicable in your locality are complied with.
Further technical instructions W Please note that the synthetic coating or veneer on your kitchen furniture must be treated with heat-resistant adhesive Unless the synthetic coating is suitable and the adhesive heat-resistant, the synthetic coating may deform and come lase, especially on the narrow sides of your kitchen furniture. Important instructions for enameled parts W Enamel is a hard, vitreous coating and therefore very sensitive, Take care when handling hard ang pointed objects.
What you should know about your oven before trying it out General You can prepare food in your oven with hot air circulation or with top/bottom heat. You yourself determine the most suitable heating mode according fo the dishes involved (roasts, cakes, biscuits or souffles) f you choose hot air circulation we recommend that you make use of the advantages of this heating mode as well: Roasting and baking on different levels and cooking of complete meals alt at the same time.
Q Oven setting logic The setting logic display shows you which temperature ranges you should use with the individual heating modes for the most important cooking methods. Brief instructions are permanently available on the appliance. After one healing mode (Fig. 1/B) and one temperature {Fig. 1/C} are set, the setting yogic of the corresponding process is illuminated in the display.
Q Oven You can optimally use the oven in the following ways: 1 Hot air heating The fan on the oven rear wall draws air from the vane, guides it via the heating elements, and blows the heated air directly on to the food 1o be roasted or baked. This gives sirs to continuous circulation of hot air. This method of heating is especially stable for roasting and baking at up to four levels and additionally leads 1o cooking temperatures lower that those in ovens with top and battalion heat.
Oven Shelf heights inside the oven there are slide fairs, They can be used to insert grids, baking sheets and drip-pans at requisite shelf levels 1,2, 3, 4 (Fig. 3). Insert grease fighter for hot air and infra therm grilling (before switching on) The grease filter largely prevents the fan tram being soiled. It Is always inserted when meat is roasted in uncovered roasting pans ar an the grid or grilled in the drip-pan.
Roasting, infra therm grilling, and stewing of meat and fish The most favorable heating mode concerned is given in the following table in bold type, General: For ali three heating modes, the following applies: Meat/fish should only be roasted in the vane from 1 kg weight. For roasting, select roasting vessels according to type and size of meat The vessel {pan) should not be too large, since you wilt then avoid unnecessary soiling and cleaning quark. The vessel must consist of heat-resistant material, i. e.
Roasting, infra therm grilling, and stewing of meat and fish Temperature and procrastinating time The larger the roast, the dower the temperature and the longer the roasting/grilling time. Roasting/grilling times depend on type, quantity, and quality of meat. in practice, deviations from the data given in the tables and recipes may arise. During the roasting period, it is recommended to check the meat/fish from time to time, s that any evaporated liquids can be replenished.
Roasting with the meat thermometer General The meat thermometer makes roasting and infra therm rifling of meat simpler and safer {see also Table on page 18). The tip of the metal needle houses a thermoplastics which “senses” the temperature, When the meat thermometer is inserted in the oven, the oven operates automatically until the temperature in the core of the meat is equal to the set core temperature.
Table of meat core temperatures for meat thermometer Heat core Meal core Mot typo temperature West type temperature setting chatting Beef Poultry Stewed/braised steak 90-95°C Sicken 80-85°C Roast be o fled steak Pullet 80-85% Rare 45-50°C 859 Medium 60-65°C Duck 80-85 Well-done 75800 Goose 85-90°C Turkey 80-85°C Pheasant ducks 75-80°C Pork Partridges 75-80°C Shoulder and leg Neck 80-85°C Pigeons 75-80°C Cutlet) {rack) 75-80°C Ni eat ozt 75-80°C Pork chops rebuild min) 85-90°C Por et 75-60% Veal Roast vest 7
Quick-roasting — crisping over levels General The “hot air” heating mods is especially well-suited to quick-roasting (hot air grilling) of chicken, schnitzels, cutlets, steak, and toasted snacks in large quantities, i. 8. upwards of around 6 servings. Joints or fish intended for quick-roasting are placed on baking sheets. Chicken are grilled on the grid-sheet with the drip-pan underneath, For easier cleaning, the baking sheets can also be lined with baking paper.
Flat grilling with the grill heating rod Grilled food Suitable for grilling are meat and fish, e. steaks, schnitzels, cuties, and sties of halibut and salmon stc. Stewing meat, . g. braising steak, is unsuitable for grilling. 9. Larger pieces of meat/fish are seasoned shortly before grilling and smaller ones shortly after. Switch on oven and preheat for around 5 minutes W Set heating mode switch (Fig. 1/6) to symbol 7] and temperature switch (Fig.
Baking with hot air We recommend you to bake cakes with hot air, with the exception of sponge-cakes and bread. See also table. General Cakes, small pastries, etc. can be simultaneous sly baked on several sheets, This is not oily Hume-saving, but also especially economical, During baking of small pastries, it Is recommended o proceed as folios: Whilst the first covered sheet is baking, the second is covered and placed in the oven afterwards. This method allows continuous baking.
Baking with top/bottom heat Utensils Cakes are baked either in baking forms or on baking sheets. Baking forms For haling with top and bottom heat, the material from which the baking forms are made is very important. Two approximate distinctions are therefore made: W Black sheet baking forms, coated, or good baking forms are the best, since they absorb heat and transfer it to the dough most rapidly and therefore have shorter baking times, which again saves power.
Baking table / important: Do not insert grease filter lighter from below Supersaturate ) Time for both Baking type Hot air Opt Hot airy | Yo/ heating modes bottom heat bottom heat | hi min.
Defrosting by hot air Utensils Dishes in flat aluminum containers defrost especially well, since aluminum is & good heat conductor. For freezing and subsequent defrosting of meat and vegetable dishes, flat aluminum forms should be used. For defrosting of raw and deep-frozen meat and fruit, closed, fireproof forms are especially well-suited. Shelf heights Basically level 3 from below, For holding of forms and actinium containers, the grid or drip-pan can be used.
Bottling by hot air Important For bottling, use only commercially available bottling jars (jars with rubber rings and glass lids)! Never use jars with screw fittings or bayonet catches or metal tins. And make sure you use fresh foodstuffs! The vane holds 6 bottling jars of 1-11/2 fires capacity. Shelf height Insert the drip-pan at lever 1 and place the Jars on it.
Menu cooking by hot air General What scope Is offered by versatile use of Exception: hot ai heating is most clearly shown by cooking of complete menus in one proceed rough application of the grease filter, Que. haled items or either dishes indicated in the table as having around 20°C dower it is thus immaterial whether a menu is temperatures can be coordinated with meat composed of strongly seasoned and sweet dishes. dishes {e. g.
How the electronic timer works Via the timer with time of day display, the oven can be automatically switched on and off or only switched off. Be fare the automatic system is set on the timer, the oven must be set to the required values. The times are entered by pressing corresponding button 2 and simultaneously turning knob 5. During entry, the times appear in display 1. Then the time of day again.
How to use the electronic timer To reset time of day Astor power failure, the cooker is inoperative. The display flashes 00:00. Set the time of day. Only then can you reuse the oven. How is described on page 8.
How to use the electronic timer To request remaining time Outing the program run, you can request the remaining duration (how long your dish still needs unit it is ready) at any time. Press button(E). You can now read the remaining roasting or baking duration in the display. To request the end You can also request the switch-off time {at what time the dish will be ready) by pressing button(E). You can read the ime in the diapason.
Electrolytic cleaning Basic principles: During electrolytic self-cleaning. the residues of roasting, grilling, or baking become a loose dust, which you can easily wipe out. Especially heavy fat splashes in the oven and dolling outside the door seals must be preliminary cleans by yourself. The oven must be empty for electrolytic cleaning. Take out drip-pan, combination grid, grease filter, roasting utensils, ar the like beforehand! During cleaning, the door is interlocked on safety grounds. Switching on 1.
Cleaning and care Basic principles Switch off your cooker before cleaning and allow it to cool. Then remove food residues with a damp cloth and a little washing-up liquid, Never use abrasive pan cleaners, coarse scouring agents, rust and stain removers, or bleachers. And never place actinium foll on the hobs. Oven You should patriotically clean your oven, depending on degree of soiling, every 2-3 months — preferably, fo save money, in the late evening when off-peak tariffs {where available) are effective.
Special accessories Second grid to hold baking trams Grid for insertion in drip-pan E-No. 611899 348 E-No.: 611 899 358 Baking sheet E-No.: 611 899 193 Glass-ceramic roasting dish E-No.
What (something goes wrong)? the pilot damps do not show? M You may wile have not set all switches or M the fuse has blown. the oven does not heat? After sating the heating mods, you have forgotten to turn the temperature switch to the required setting. the even does not operate? After using the automatic switch-off or pres election system, you have forgotten to press changeover button 3 {diagram on page 27).
After-sales service 1f you cannot find any reference 1o a particular fault in these Operating instructions, please contact our after-sales service. When doing so, quote the E-No. and F-No. of your oven, which you will find on the rating plate on the lower RH side of the oven frame. Please enter these data on the back of these Instructions.
If your cooker has a fault, please contact our service engineer and state the following numbers: H 281 295 340 — Subject to alterations and improvements of design Without prior Notice