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 Cooking recommendations
- 11.2 Advice for special heating functions of the oven
- 11.3 Full Steam
- 11.4 Turbo Grilling and Full Steam combined
- 11.5 Humidity High
- 11.6 Humidity Low
- 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 Crispy baking with Pizza Setting
- 11.15 Roasting
- 11.16 Roasting
- 11.17 Grill
- 11.18 Frozen Foods
- 11.19 Slow Cooking
- 11.20 Preserving
- 11.21 Drying
- 11.22 Bread Baking
- 11.23 Food Sensor table
- 11.24 Information for test institutes
- 11.25 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
Dish
Chicken
Chicken Wings,
fresh
Chicken Wings,
frozen
Chicken Legs,
fresh
Chicken Legs, fro‐
zen
Chicken Breast,
poached
Chicken, 2 half
Whole Chicken
Whole Duck
-
Whole Goose
-
Whole Turkey
-
Food Category: Meat
Dish
Beef
Prime Boiled Beef
Braised meat
Meat Loaf
Roast Beef
Rare
Rare
Medium
Medium
Well Done
Well Done
Scandinavian Beef
Rare
Medium
Well Done
Dish
Pork
Chipolatas
Spare Ribs
Pork Knuckle, pre-
cooked
Pork Joint
Loin of Pork
Loin of Pork
Loin of Pork,
smoked
Loin of Pork,
poached
Pork Neck
Pork Shoulder
Roast Pork
Cooked Ham
Veal
Veal Knuckle
Loin of Veal
Roast Veal
Lamb
Leg of Lamb
Roast Lamb
Saddle of Lamb
Lamb Joint, medi‐
um
Lamb Joint, medi‐
um
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