User manual
Table Of Contents
- CONTENTS
- 1. SAFETY INFORMATION
- 2. SAFETY INSTRUCTIONS
- 3. PRODUCT DESCRIPTION
- 4. OPERATING THE APPLIANCE
- 5. BEFORE FIRST USE
- 6. DAILY USE
- 7. CLOCK FUNCTIONS
- 8. USING THE ACCESSORIES
- 9. ADDITIONAL FUNCTIONS
- 10. HINTS AND TIPS
- 10.1 Inner side of the door
- 10.2 Advice for special heating functions of the oven
- 10.3 Full Steam
- 10.4 Grill + Fan and Full Steam in succession
- 10.5 Humidity High
- 10.6 Humidity Low Pro
- 10.7 Steam Regenerating
- 10.8 Baking
- 10.9 Tips on baking
- 10.10 Baking on one level:
- 10.11 Bakes and gratins
- 10.12 Moist Fan Baking
- 10.13 Multilevel Baking
- 10.14 True Fan + Bottom
- 10.15 Roasting
- 10.16 Roasting tables
- 10.17 Grill
- 10.18 Bottom + Grill + Fan
- 10.19 Slow Cooking
- 10.20 Preserving
- 10.21 Drying
- 10.22 Bread Baking
- 10.23 Food Sensor table
- 10.24 Information for test institutes
- 11. CARE AND CLEANING
- 11.1 Notes on cleaning
- 11.2 Recommended cleaning products
- 11.3 Removing the shelf supports
- 11.4 Steam Cleaning
- 11.5 Cleaning Reminder
- 11.6 Steam generation system - Descaling
- 11.7 Descaling reminder
- 11.8 Steam generation system - Rinsing
- 11.9 Tank emptying
- 11.10 Removing and installing the door
- 11.11 Replacing the lamp
- 12. TROUBLESHOOTING
- 13. TECHNICAL DATA
- 14. ENERGY EFFICIENCY
Fruit
Food Temperature
(°C)
Time (h) Shelf position
1 position 2 positions
Plums 60 - 70 8 - 10 3 1 / 4
Apricots 60 - 70 8 - 10 3 1 / 4
Apple slices 60 - 70 6 - 8 3 1 / 4
Pears 60 - 70 6 - 9 3 1 / 4
10.22 Bread Baking
Preheating is not recommended.
Food Temperature (°C) Time (min) Shelf position
White Bread 170 - 190 40 - 60 2
Baguette 200 - 220 35 - 45 2
Brioche 180 - 200 40 - 60 2
Ciabatta 200 - 220 35 - 45 2
Rye Bread 170 - 190 50 - 70 2
Dark Bread 170 - 190 50 - 70 2
All Grain bread 170 - 190 40 - 60 2
Bread rolls 190 - 210 20 - 35 2
10.23 Food Sensor table
Beef Food core temperature (°C)
Rare Medium Well done
Roast beef 45 60 70
Sirloin 45 60 70
Beef Food core temperature (°C)
Less Medium More
Meat loaf 80 83 86
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