Operating instructions/Installation instructions
Table Of Contents
- Contents
- Warning and safety instructions
- Caring for the environment
- Guide to the appliance
- Controls
- Using the appliance
- Features
- Data plate
- Scope of delivery
- Accessories supplied and available to order
- Side runners
- Baking tray, universal tray and rack with non-tip notches
- FlexiClip runners HFC 70-C
- Fitting the FlexiClip runners
- Removing the FlexiClip runners
- FlexiClip runners HFC 71
- Fitting and removing FlexiClip runners
- Grilling and roasting insert HGBB 71
- Perforated gourmet baking tray HBBL 71
- Round baking trays
- Baking stone HBS 60
- HUB gourmet oven dishes HBD gourmet oven dish lids
- Handle HEG
- Accessories for cleaning and care
- Safety features
- PerfectClean treated surfaces
- Before using for the first time
- Settings
- Min. minder
- Main and sub-menus
- Energy saving tips
- Operation
- Moisture plus
- Automatic programmes
- Further applications
- Baking
- Roasting
- Grilling
- Cleaning and care
- Unsuitable cleaning agents
- Removing normal soiling
- Removing stubborn soiling (excluding the runners)
- Stubborn soiling on the FlexiClip runners
- Pyrolytic cleaning of the oven compartment
- Descale
- Door removal
- Dismantling the door
- Fitting the door
- Removing the side runners with FlexiClip runners
- Lowering the top heat/grill element
- Problem solving guide
- Service
- Installation
- Cooking charts
- Notes for test institutes
- Conformity declaration
Cooking charts
100
Veal
Food
(accessories)
[°C]
[min]
[°C]
Braised veal, approx.1.5kg
(oven dish with lid)
2
160–170
3
2
120–130
5
--
2
170–180
3
2
120–130
5
--
Fillet of veal, approx.1kg
(universal tray)
2
160–170
3
2 30–60 45–75
Fillet of veal, “rare”, approx.1kg
1
2
80–85
4
– 2 50–60 45–48
Fillet of veal, “medium”, approx.1kg
1
2
90–95
4
– 2 80–90 54–57
Fillet of veal, “well done”,
approx.1kg
1
2
95–100
4
– 2 90–100 63–66
Saddle of veal, “rare”, approx.1kg
1
2
80–85
4
– 2 80–90 45–48
Saddle of veal, “medium”,
approx.1kg
1
2
90–95
4
– 2 100–130 54–57
Saddle of veal, “well done”,
approx.1kg
1
2
95–100
4
– 2 130–140 63–66
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto roast, Conventional heat, On, –Off
1
Use the rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven compartment before putting food inside.
4
Pre-heat the oven compartment at 120°C for 15minutes. Reduce the temperature when you
place the food in the oven.
5
Roast with the lid on first. Then remove the lid after roasting for 90minutes and add
approx.0.5litres of liquid.