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 Full Steam
- 11.3 Turbo Grilling and Full Steam combined
- 11.4 Humidity High
- 11.5 Humidity Low
- 11.6 Steam Regenerating
- 11.7 Baking
- 11.8 Tips on baking
- 11.9 Baking on one level:
- 11.10 Bakes and gratins
- 11.11 Moist Fan Baking
- 11.12 Multilevel Baking
- 11.13 Slow Cooking
- 11.14 Pizza Setting
- 11.15 Roasting
- 11.16 Roasting tables
- 11.17 Grilling
- 11.18 Frozen Foods
- 11.19 Preserving - Bottom Heat
- 11.20 Drying - True Fan Cooking
- 11.21 Bread Baking
- 11.22 Food Sensor table
- 11.23 Information for test institutes
- 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 Submenu for: Cleaning
- 12.5 Activating a cleaning function
- 12.6 Tank Emptying - S1
- 12.7 Steam Cleaning - S2
- 12.8 Cleaning Reminder
- 12.9 Steam generation system - Descaling - S3
- 12.10 Descaling reminder
- 12.11 Steam generation system - Rinsing - S4
- 12.12 Removing and installing the door
- 12.13 Replacing the lamp
- 13. TROUBLESHOOTING
- 14. ENERGY EFFICIENCY
Food Turbo Grilling (first step: cook
meat)
Full Steam (second step: add
vegetables)
Tempera‐
ture (°C)
Time
(min)
Shelf po‐
sition
Tempera‐
ture (°C)
Time
(min)
Shelf po‐
sition
Roast
pork 1 kg,
Potatoes,
vegeta‐
bles,
gravy
180 60 - 70 meat: 1 99 30 - 40 meat: 1
vegeta‐
bles: 3
Roast veal
1 kg,
Rice, veg‐
etables
180 50 - 60 meat: 1 99 30 - 40 meat: 1
vegeta‐
bles: 3
11.4 Humidity High
Use the second shelf position.
Food Temperature
(°C)
Time
(min)
Thin fish
fillet
85 15 - 25
Baked
eggs
90 - 110 15 - 30
Small fish
up to
0.35 kg
90 20 - 30
Thick fish
fillet
90 25 - 35
Whole
fish up to
1 kg
90 30 - 40
Custard /
flan in
small
dishes
90 35 - 45
Oven
dump‐
lings
120 - 130 40 - 50
Terrine 90 40 - 50
11.5 Humidity Low
Use the second shelf position.
Food Temperature
(°C)
Time
(min)
Ready-to-
bake bagu‐
ettes 40 -
50 g
200 20 - 30
Ready-to-
bake rolls
200 20 - 30
Ready-to-
bake bagu‐
ettes, fro‐
zen 40 - 50
g
200 25 - 35
Meat loaf,
raw 0.5 kg
180 30 - 40
Rolls 40 -
60 g
180 - 210 30 - 40
Pasta bake 190 40 - 50
Bread 0.5 -
1 kg
180 - 190 45 - 50
Lasagne 180 45 - 55
Chicken 1
kg
180 - 200 50 - 60
Potato gra‐
tin
160 - 170 50 - 60
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