User manual

To disable the beep on touch:
1. With the oven switched on, press the but-
ton
to switch the oven off.
2.
Press the buttons
and “ ” at the
same time and keep them pressed for
about 3 seconds. The electronic control
beeps once.
Error codes
The electronic programmer does a continu-
ous diagnostic check of the system.
If some parameters are not correct, the con-
trol unit will stop the activated functions and
it will display the corresponding error code
For further details, refer to chapter “What to
do if ..”.
Tips and cooking tables
On baking:
Cakes and pastries usually require a medium
temperature (150°C-200°C).
Therefore, it is necessary to pre-heat the
oven for approx. 10 minutes.
Do not open the oven door before 3/4 of the
baking time has elapsed.
Shortcrust pastry is baked in a springform tin
or on a tray for up to 2/3 of the baking time
and then garnished before being fully baked.
This further baking time depends on the type
and amount of topping or filling.
Sponge mixtures must separate with difficul-
ty from the spoon.
The baking time would be unnecessarily ex-
tended by too much liquid.
If two baking trays with pastries or biscuits
are inserted into the oven at the same time,
a shelf level must be left free between the
trays.
If two baking trays with pastries or biscuits
are inserted into the oven at the same time,
the trays must be swapped and turned
around after about 2/3 of the baking time.
When roasting:
Do not roast joints smaller than 1 kg.
Smaller pieces could dry out when roasting.
Dark meat, which is to be well done on the
outside but remain medium or rare inside,
must be roasted at a higher temperature
(200°C-250°C).
White meat, poultry and fish, on the other
hand, require a lower temperature (150°C-
175°C).
The ingredients for a sauce or gravy should
only be added to the roasting pan right at the
beginning if the cooking time is short.
Otherwise add them in the last half hour.
You can use a spoon to test whether the
meat is cooked: if it cannot be depressed, it
is cooked through.
Roast beef and fillet, which is to remain pink
inside, must be roasted at a higher temper-
ature in a shorter time.
If cooking meat directly on the oven shelf, in-
sert the roasting pan in the shelf level below.
Leave the joint to stand for at least 15 mi-
nutes, so that the meat juices do not run out.
To reduce the build up of smoke in the oven,
it is recommended to pour a little water in the
roasting pan.
To prevent condensation forming, add water
several times.
The plates can be kept warm in the oven at
minimum temperature until serving.
Important! Do not line the oven with
aluminium foil and do not place baking
trays, pots, etc. on the oven floor, as the
heat that builds up will damage the oven
enamel.
Cooking times
Cooking times can vary according to the dif-
ferent composition, ingredients and amounts
of liquid in the individual dishes.
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