[en] Instruction manual
HB30GB.50
Built-in oven
Ú Table of contents
onIstrucienma][ nual
Safety precautions ..................................................................... 4
Before installation ...............................................................................4
Safety notes .........................................................................................4
Causes of damage .............................................................................4
Your new oven ............................................................................ 5
Control panel .......................................................................................5
Function selector.................................................................................5
Temperature selector .........................................................................5
Cooking compartment .......................................................................6
Accessories .........................................................................................6
Before using the oven for the first time ................................... 8
Heating up the oven ...........................................................................8
Cleaning the accessories..................................................................8
Setting the oven.......................................................................... 8
Type of heating and temperature ....................................................8
Rapid heating ......................................................................................8
Care and cleaning ...................................................................... 8
Cleaning agents ..................................................................................8
Detaching and refitting the rails .......................................................9
Folding down the grill element .........................................................9
Detaching and attaching the oven door...................................... 10
Removing and installing the door panels ................................... 10
Troubleshooting ....................................................................... 11
Malfunction table.............................................................................. 11
Replacing the bulb in the oven ceiling light ............................... 11
Glass cover ....................................................................................... 11
After-sales service ................................................................... 12
E number and FD number ............................................................. 12
Energy and environment tips .................................................. 12
Saving energy................................................................................... 12
Environmentally-friendly disposal.................................................. 12
Tested for you in our cooking studio ..................................... 12
Cakes and pastries ......................................................................... 12
Baking tips ........................................................................................ 15
Meat, poultry, fish............................................................................. 15
Tips for roasting and grilling .......................................................... 17
Bakes, gratins, toast with toppings .............................................. 18
Convenience products.................................................................... 18
Special dishes .................................................................................. 19
Defrost................................................................................................ 19
Drying ................................................................................................. 19
Preserving ......................................................................................... 20
Acrylamide in foodstuffs ......................................................... 20
Test dishes ................................................................................ 21
Baking ................................................................................................ 21
Grilling ................................................................................................ 21
Produktinfo
Additional information on products, accessories, replacement
parts and services can be found at www.siemens-home.com
and in the online shop www.siemens-eshop.com
3
: Safety precautions
Please read this instruction manual
carefully. Please keep the instruction and
installation manuals in a safe place. Please
pass on these manuals to the new owner if
you sell the appliance.
Before installation
Damage during transport
Check the appliance for damage after unpacking it. Do not
connect the appliance if it has been damaged in transit.
Electrical connection
Hot accessories and ovenware
Risk of burns!
Never remove ovenware or accessories from the cooking
compartment without an oven cloth or oven gloves.
Improper repairs
Risk of electric shock!
Improper repairs are dangerous. Repairs may only be carried
out by one of our trained after-sales engineers. If the appliance
is defective, pull out the mains plug or switch off the appliance
at the circuit breaker in the fuse box. Call the after­sales
service.
Only a licensed expert may connect the appliance. You will lose
your warranty entitlement in the event of any damage caused
by incorrect connection.
Causes of damage
Safety notes
■
Caution!
This appliance is intended for domestic use only. This
appliance must only be used for food preparation.
Adults and children must not operate the appliance without
supervision,
■
if they are physically or mentally incapable of doing so or
■
if they have insufficient knowledge or experience.
■
Never let children play with the appliance.
Hot cooking compartment
Risk of burns!
Never touch the interior surfaces of the cooking compartment
or the heating elements. Open the appliance door carefully.
Hot steam may escape. Small children must be kept at a safe
distance from the appliance.
■
■
■
Never prepare food containing large quantities of drinks with
a high alcohol content. Alcoholic vapours can catch fire in the
cooking compartment. Only use small quantities of drinks
with a high alcohol content and open the appliance door
carefully.
Risk of fire!
■ Never store combustible items in the cooking compartment.
Never open the appliance door if there is smoke inside.
Switch off the appliance. Pull out the mains plug or switch off
the circuit breaker in the fuse box.
■
Do not place greaseproof paper loosely over accessories
during preheating. A draught is created when the appliance
door is opened. The greaseproof paper may come into
contact with the heating element and catch fire. Always
weight down the greaseproof paper with a dish or a baking
tin. Only cover the surface required with greaseproof paper.
The greaseproof paper must not protrude over the
accessories.
Risk of short circuit!
Never trap connecting cables of electrical appliances in the hot
appliance door. The cable insulation could melt.
Risk of scalding!
Never pour water into the hot cooking compartment. This will
produce hot steam.
4
■
■
■
■
■
Accessories, foil, greaseproof paper or ovenware on the
cooking compartment floor: do not place accessories on the
cooking compartment floor. Do not cover the cooking
compartment floor with any sort of foil or greaseproof paper.
Do not place ovenware on the cooking compartment floor if a
temperature of over 50 ºC has been set. This will cause heat
to accumulate. The baking and roasting times will no longer
be correct and the enamel will be damaged.
Water in a hot cooking compartment: do not pour water into
the cooking compartment when it is hot. This will cause
steam. The temperature change can cause damage to the
enamel.
Moist food: do not store moist food in the cooking
compartment when it is closed for prolonged periods This will
damage the enamel.
Fruit juice: when baking particularly juicy fruit pies, do not
pack the baking tray too generously. Fruit juice dripping from
the baking tray leaves stains that cannot be removed. If
possible, use the deeper universal pan.
Cooling with the appliance door open: only allow the cooking
compartment to cool when it is closed. Even if the appliance
door is only open a little, front panels of adjacent units could
be damaged over time.
Heavily soiled oven seal: if the oven seal is heavily soiled, the
oven door will no longer close properly when the oven is in
operation. The fronts of adjacent units could be damaged.
Always keep the oven seal clean.
Oven door as a bearing surface: do not stand or place
objects on the oven door when it is open. Do not place
ovenware or accessories on the oven door.
Carrying the appliance: do not carry or hold the appliance by
the door handle. The door handle cannot support the weight
of the appliance and could break.
Your new oven
Here you will learn about your new oven. The control panel and
the individual operating controls are explained. You will find
information on the cooking compartment and the accessories.
Control panel
Here, you will see an overview of the control panel. Depending
on the appliance model, individual details may differ.
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Control knobs
The control knobs are retractable. To lock it in or out, press the
control knob in the off position.
Setting
Use
A
Defrost
For defrosting, e.g. meat, poultry,
bread and cakes. The fan causes
the warm air to circulate around
the dish.
I
Rapid heating
For rapid preheating of the oven
without accessories.
^
Oven light
Switches on the oven light.
Function selector
Use the function selector to set the type of heating.
Setting
Û
Off position
: 3D hot air*
% Top/bottom heating
; Pizza setting
4 Hot air grilling
( Grill, large area
Use
The oven switches off.
For cakes and pastries on one to
three levels. The fan distributes the
heat from the heating ring in the
back panel evenly around the
cooking compartment.
For cakes, bakes and lean joints of
meat (e.g. beef or game) on one
level. Heat is emitted evenly from
the top and bottom.
For the quick preparation of frozen
products without preheating,
e.g. pizza, chips or strudel. The
bottom heating element and the
ring heating element in the back
panel heat up.
For roasting meat, poultry and
whole fish. The grill element and
the fan switch on and off alternately. The fan causes the hot air
to circulate around the dish.
For grilling steaks, sausages,
bread and pieces of fish. The
whole area below the grill heating
element becomes hot.
* Grill, small area
For grilling small amounts of
steaks, sausages, bread and
pieces of fish. The centre part of
the grill element becomes hot.
$ Bottom heating
For preserving, browning and final
baking stage. The heat is emitted
from below.
* Type of heating used to determine the energy efficiency class
in accordance with EN50304.
When you make settings, the indicator lamp above the function
selector lights up. The oven light in the cooking compartment
switches on.
Temperature selector
The temperature selector is used to set the temperature or grill
setting.
Setting
Meaning
Ú
Off position
The oven does not heat up.
50-270
Temperature
range
The temperature in the cooking
compartment in °C.
û, ûû, ûûû Grill settings
The grill settings for the small *
and large ( area grills.
û = setting 1, low
ûû = setting 2, medium
ûûû = setting 3, high
When the oven is heating, the indicator lamp above the
temperature selector lights up. It goes out during heating
pauses. The lamp does not light up for the A Defrost type of
heating.
* Type of heating used to determine the energy efficiency class
in accordance with EN50304.
5
Cooking compartment
The oven light is located in the cooking compartment. A cooling
fan protects the oven from overheating.
Oven light
The accessories can become deformed when they get hot. As
soon as they have cooled down, the deformation disappears
with no effect on the function.
You can buy accessories from the after-sales service, from
specialist retailers or online. Please specify the HZ number.
During operation, the oven light in the cooking compartment is
on. The \ setting on the function selector can be used to
switch on the light without heating the oven.
Wire rack
For ovenware, cake tins, joints,
grilled items and frozen meals.
Cooling fan
Insert the wire rack with the curvature pointing downward ¾.
The cooling fan switches on and off as required. The hot air
escapes above the door. Caution: do not cover the ventilation
slots. Otherwise the oven will overheat.
Enamel baking tray
For cakes and biscuits.
So that the cooking compartment cools down more quickly
after operation, the cooling fan continues to run for a certain
period afterwards.
Push the baking tray into the oven
with the sloping edge facing
towards the oven door.
Accessories
Universal pan
For moist cakes, pastries, frozen
meals and large joints. It can also
be used to catch dripping fat when
grilling directly on the wire rack.
The accessories can be inserted into the oven at 5 different
levels.
You can pull out the accessories two thirds of the way without
them tipping. This allows dishes to be removed easily.
Slide the universal pan into the oven
with the sloping edge facing the
oven door.
Special accessories
You can purchase special accessories from the after-sales
service or specialist retailers. You will find a comprehensive
range of products for your oven in our brochures and on the
Internet. The availability of special accessories and whether it is
possible to order them online may vary depending on your
country. Please see the sales brochures for more details.
Not all optional accessories are suitable for every appliance.
When purchasing, please always quote the exact designation
(E-no.) of your appliance.
Special accessories
HZ number
Use
Wire rack
HZ334000
For ovenware, cake tins, joints, grilled items and frozen meals.
Enamel baking tray
HZ331000
For cakes and biscuits.
Slide the baking tray into the oven with the sloping edge facing
towards the oven door.
Universal pan
HZ332000
For moist cakes, pastries, frozen meals and large joints. It can
also be used to catch dripping fat when you are grilling directly
on the wire rack.
Slide the universal pan into the oven with the sloping edge facing the oven door.
Wire insert
HZ324000
For roasting. Always place the wire rack in the universal pan.
This ensures that dripping fat and meat juices are collected.
Grill tray
HZ325000
Use for grilling instead of the wire rack or as a splatter guard,
so that the oven does not become very dirty. Only use the grill
tray in the universal pan.
Grilling on the grill tray: only use at shelf height 1, 2 and 3.
Using the grill tray as a splatter guard: insert the universal pan
with the grill tray under the wire rack.
Glass pan
HZ336000
A deep baking tray made of glass. Can also be used as a serving dish.
Pizza tray
HZ317000
Ideal for pizza, frozen products or large round cakes. You can
use the pizza tray instead of the universal pan. Place the baking tray on the wire rack and proceed according to the details
in the tables.
Bakestone
HZ327000
The bakestone is perfect for preparing home-made bread,
bread rolls and pizzas which require a crispy base. The bakestone must always be preheated to the recommended temperature.
Enamel baking tray with non-stick coating
HZ331010
Cakes and biscuits can be removed more easily from the baking tray. Slide the baking tray into the oven with the sloping
edge facing towards the oven door.
6
Special accessories
HZ number
Use
Universal pan with non-stick coating
HZ332010
Moist cakes, pastries, frozen meals and large joints can be
removed more easily from the universal pan. Slide the universal pan into the oven with the sloping edge facing the oven
door.
Profi extra-deep pan with wire insert
HZ333000
Ideally suited for preparing large amounts.
Lid for the Profi extra-deep pan
HZ333001
The lid converts the Profi extra-deep pan into the Profi roasting
dish.
Glass roasting dish
HZ915001
The glass roasting dish is suitable for stews and bakes that are
cooked in the oven. It is ideally suited to automatic programmes or automatic roasting.
2-level
HZ338250
The pull-out rails at levels 2 and 3 allow you to pull accessories
out further without them tipping.
3-level
HZ338352
The pull-out rails at levels 1, 2 and 3 allow you to pull accessories out further without them tipping.
Telescopic shelves
The 3-level pull-out is not suitable for appliances that have a
rotary spit.
3-level complete pull-out
HZ338356
The pull-out rails at levels 1, 2 and 3 allow you to pull accessories out fully without them tipping.
The 3-level complete pull-out is not suitable for appliances that
have a rotary spit.
3-level complete pull-out with stop function
HZ338357
The pull-out rails at levels 1, 2 and 3 allow you to pull accessories out fully without them tipping. The pull-out rails lock in position allowing accessories to be easily placed on top.
The 3-level complete pull-out with stop function is not suitable
for appliances that have a rotary spit.
Self-cleaning side walls
Appliance with one oven light
HZ339020
You can retrofit side walls so that the cooking compartment
automatically cleans itself during operation.
Appliances with one oven light and a folding
grill element
HZ329020
You can retrofit the ceiling and side walls so that the cooking
compartment automatically cleans itself during operation.
Appliances with two oven lights and a folding
grill element
HZ329022
You can retrofit the ceiling and side walls so that the cooking
compartment automatically cleans itself during operation.
Appliances with one oven light, a folding grill
element and a meat thermometer
HZ329027
You can retrofit the ceiling and side walls so that the cooking
compartment automatically cleans itself during operation.
Appliances with two oven lights, a folding grill
element and a meat thermometer
HZ329028
You can retrofit the ceiling and side walls so that the cooking
compartment automatically cleans itself during operation.
Steam filter
HZ329000
You can retrofit this in your oven. The steam filter filters out
grease particles from the exhaust air, thereby reducing odours.
Self-cleaning oven ceiling and side walls
Only for appliances with a 6, 7 or 8 as the second digit in the
E-no. (e.g. HB38AB570).
System steamer
HZ24D300
After-sales service products
You can obtain suitable care and cleaning agents and other
accessories for your domestic appliances from the after-sales
For easy preparation of vegetables and fish.
service, specialist retailers or (in some countries) online via the
e­Shop. Please specify the relevant product number.
Cleaning cloths for stainless-steel surfaces Product no. 311134
Reduces the build-up of dirt. Impregnated with a special oil for
perfect maintenance of your appliance's stainless-steel surfaces.
Oven and grill cleaning gel
For cleaning the cooking compartment. The gel is odourless.
Product no. 463582
Microfibre cloth with honeycomb structure Product no. 460770
Especially suitable for cleaning delicate surfaces, such
as glass, glass ceramic, stainless steel or aluminium. The
microfibre cloth removes liquid and grease deposits in one go.
Door lock
To prevent children from opening the oven door. The locks on
different types of appliance door are screwed in differently.
See the information sheet supplied with the door lock.
Product no. 612594
7
Before using the oven for the first time
In this section, you can find out what you must do before using
your oven to prepare food for the first time. First read the
section on Safety information.
Heating up the oven
To remove the new cooker smell, heat up the oven when it is
empty and closed. An hour of Top/bottom heating % at
240 °C is ideal for this purpose. Ensure that no packaging
remnants have been left in the cooking compartment.
1. Use the function selector to set Top/bottom heating %.
2. Set the temperature selector to 240 °C.
After an hour, switch off the oven. To do so, turn the function
selector to the off position.
Cleaning the accessories
Before you use the accessories for the first time, clean them
thoroughly with hot soapy water and a soft dish cloth.
Setting the oven
There are various ways in which you can set your oven. Here
we will explain how you can select the desired type of heating
and temperature or grill setting.
Type of heating and temperature
Example in the picture: % Top/bottom heating at 190 °C.
1. The function selector is used to set the type of heating.
Switching off the oven
Turn the function selector to the off position.
Changing the settings
The type of heating and temperature or grill setting can be
changed at any time using their respective selectors.
Rapid heating
With rapid heating, your oven reaches the temperature selected
particularly quickly.
Use rapid heating when temperatures above 100 °C are
selected.
To ensure an even cooking result, do not place your dish in the
cooking compartment until rapid heating is complete.
1. Set the function selector to I.
2. Use the temperature selector to set the temperature.
2. Set the temperature or grill setting using the temperature
selector.
The oven will start heating after a few seconds. The indicator
light above the temperature selector lights up.
The rapid heating process is complete
ƒ&
The indicator light above the temperature selector goes out.
Place your dish in the oven and select the desired type of
heating.
Cancelling rapid heating
Turn the function selector to the off position. The oven switches
off.
The oven begins to heat up.
Care and cleaning
With good care and cleaning, your oven will remain clean and
fully-functioning for a long time to come. Here we will explain
how to maintain and clean your oven correctly.
Notes
■ Slight differences in the colours on the front of the oven are
caused by the use of different materials, such as glass,
plastic and metal.
■
■
8
completely enamelled. As a result, these edges can be
rough. This will not impair the anti-corrosion protection.
Cleaning agents
To ensure that the different surfaces are not damaged by using
the wrong cleaning agent, observe the information in the table.
Do not use
Shadows on the door panel which look like streaks, are
caused by reflections made by the oven light.
■
sharp or abrasive cleaning agents,
Enamel is baked on at very high temperatures. This can
cause some slight colour variations. This is normal and does
not affect their function. The edges of thin trays cannot be
■
cleaning agents with a high concentration of alcohol,
■
hard scouring pads or sponges,
■
high-pressure cleaners or steam cleaners.
Wash new sponge cloths thoroughly before use.
Area
Cleaning agents
Oven front
Hot soapy water:
Clean with a dish cloth and dry with a
soft cloth. Do not use glass cleaners or
glass scrapers.
Stainless steel
Hot soapy water:
Clean with a dish cloth and dry with a
soft cloth. Remove flecks of limescale,
grease, starch and albumin (e.g. egg
white) immediately. Corrosion can form
under such residues.
Special stainless steel cleaning products suitable for warm surfaces are available from our after-sales service or from
specialist retailers. Apply a thin layer of
the cleaning product with a soft cloth.
Door panels
is cold. Never treat the self-cleaning surfaces with a scouring
pad or oven cleaner.
Detaching and refitting the rails
The rails can be removed for cleaning. The oven must have
cooled down.
Detaching the rails
1. Lift up the front of the rail
2. and unhook it (figure A).
3. Then pull the whole rail forward
4. and remove it (Fig. B).
Glass cleaner:
Clean with a soft cloth. Do not use a
glass scraper.
Glass cover for the
oven light
Hot soapy water:
Clean with a dish cloth.
Seal
Do not remove.
Hot soapy water:
Clean with a dish cloth. Do not scour.
Shelves
Hot soapy water:
Soak and clean with a dish cloth or
brush.
Telescopic shelves
Hot soapy water:
Clean with a dish cloth or a brush. Do
not soak or clean in the dishwasher.
Accessories
Hot soapy water:
Soak and clean with a dish cloth or
brush.
%
$
Clean the rails with cleaning agent and a sponge. For stubborn
deposits of dirt, use a brush.
Refitting the rails
1. First insert the rail into the rear socket, press it to the back
slightly (figure A),
2. and then hook it into the front socket (figure B).
$
%
Cleaning the self-cleaning surfaces in the cooking
compartment
The back wall in the cooking compartment is coated with a
highly porous ceramic layer. This coating absorbs and
disintegrates splashes from baking and roasting while the oven
is in operation. The higher the temperature and the longer the
oven is in operation, the better the result will be.
If splashes are still visible even after repeated use, proceed as
follows:
1. Clean the floor, ceiling and side panels of the cooking
The rails fit both the left and right sides. Ensure that, as shown
in figure B, levels 1 and 2 are below and levels 3, 4 and 5 are
above.
2. Set : 3D hot air.
Folding down the grill element
3. With the door closed, heat up the empty oven for
You can fold down the grill element to clean the ceiling.
compartment thoroughly.
approximately 2 hours at maximum temperature.
The ceramic coating is regenerated. When the cooking
compartment has cooled down, remove the brown or white
residue with water and a soft sponge.
Light discolouration of the coating does not affect automatic
self-cleaning.
Caution!
■
■
Never use abrasive cleaning agents. You will scratch or
destroy the highly porous coating.
: Risk of burns!
The oven must be cold.
1. Hold the grill element and pull the handle forwards until it
clicks audibly in place (figure A).
2. Fold the grill element downwards (figure B).
$
%
Never treat the ceramic coating with oven cleaner. If oven
cleaner accidentally gets onto it, remove it immediately with a
sponge and plenty of water.
Cleaning the cooking compartment floor, ceiling and side
walls
Use a dish cloth and hot soapy water or a vinegar solution.
If there are heavy deposits of dirt, use a stainless steel scouring
pad or oven cleaner. Only use when the cooking compartment
3. After cleaning, fold the grill element back up and hold it.
4. Pull the handle downwards until it clicks audibly into place.
9
Detaching and attaching the oven door
For cleaning purposes and to remove the door panels, you can
detach the oven door.
The oven door hinges each have a locking lever. When the
locking levers are closed (figure A), the oven door is secured in
place. It cannot be detached. When the locking levers are open
in order to detach the oven door (Fig. B), the hinges are locked.
They cannot snap shut.
$
3. Fold back both locking levers (figure C). Close the oven
door.
&
%
: Risk of injury!
If the oven door falls out accidentally or a hinge snaps shut, do
not reach into the hinge. Call the after­sales service.
Removing and installing the door panels
: Risk of injury!
To facilitate cleaning, you can remove the glass panels from the
oven door.
Whenever the hinges are not locked, they snap shut with great
force. Ensure that the locking levers are always fully closed or,
when detaching the oven door, fully open.
Removal
facing down.
Detaching the door
2. Unscrew the cover at the top of the oven door. To do this,
undo the left and right screws (fig. A).
1. Open the oven door fully.
2. Fold up the two locking levers on the left and right (figure A).
3. Close the oven door as far as the limit stop. With both hands,
grip the door on the left and right-hand sides. Close the door
a little further and pull it out (figure B).
$
1. Detach the oven door and lay it on a cloth with the handle
3. Lift the top panel up and out (fig. B).
$
%
%
4. Unscrew the retaining clips on the right and left. Lift the panel
and remove the brackets from the panel (fig. C). Take out the
panel.
Attaching the door
Reattach the oven door in the reverse sequence to removal.
&
1. When attaching the oven door, ensure that both hinges are
inserted straight into the opening (figure A).
2. The notch on the hinge must engage on both sides (figure B).
$
%
Clean the panels with glass cleaner and a soft cloth.
Do not use sharp or abrasive materials or a glass scraper. This
may damage the glass.
10
Fitting
3. Insert the uppermost panel diagonally towards the back. The
When fitting, make sure that the lettering "right above" is upside
down at the bottom left.
4. Put the cover back in place and screw it on.
1. Insert the panel diagonally towards the back (fig. A).
5. Attach the oven door.
2. Stick the retaining clips onto the right and left-hand sides of
Do not use the oven again until the panels have been
correctly fitted.
the panel, aligning them so that the carriers are over the
screw holes, and then screw in place (fig. B).
$
smooth surface must face outwards.
%
Troubleshooting
Malfunctions often have simple explanations. Refer to the table
before calling the after-sales service as you may be able to
remedy the fault yourself.
Malfunction table
If a dish doesn't turn out as well as you had hoped, refer to the
section Tested for you in our cooking studio, where you will
find plenty of cooking tips and tricks.
Problem
Possible cause Remedy/information
The oven does
not work.
The circuit
breaker is
defective.
Look in the fuse box and
check that the circuit
breaker is in working order.
Power cut
Check whether the kitchen
light or other kitchen appliances are working.
The oven does
not heat up.
Replacing the bulb in the oven ceiling light
If the bulb in the oven light fails, it must be replaced. Heatresistant, 40 watt spare bulbs can be obtained from our aftersales service or a specialist retailer. Only use these bulbs.
: Risk of electric shock!
Switch off the circuit breaker in the fuse box.
1. Place a tea towel in the oven when it is cold to prevent
damage.
2. Unscrew the glass cover by turning it anti-clockwise.
There is dust on Turn the control knobs back
the contacts.
and forth several times.
: Risk of electric shock!
Incorrect repairs are dangerous. Repairs may only be carried
out by one of our trained after-sales engineers.
3. Replace the bulb with one of the same type.
4. Screw the glass cover back in.
5. Remove the tea towel and switch on the circuit breaker.
Glass cover
You must replace a damaged glass cover. Suitable glass
covers may be obtained from the after-sales service. Please
specify the E number and FD number of your appliance.
11
After-sales service
Our after-sales service is there for you if your appliance needs
to be repaired. We will always find the right solution in order to
avoid unnecessary visits from a service technician.
Please note that there will be a fee for a visit by a service
technician in the event of a malfunction, even during the
warranty period.
E number and FD number
Please find the contact data of all countries in the enclosed
customer service list.
When calling us, please give the product number (E no.) and
the production number (FD no.) so that we can provide you with
the correct advice. The rating plate containing these numbers
can be found on the right-hand side of the oven door. You can
make a note of the numbers of your appliance and the
telephone number of the after-sales service in the space below
to save time should it be required.
To book an engineer visit and product advice
GB
0844 8928999
Calls from a BT landline will be charged at up to
3 pence per minute. A call set-up fee of up to 6 pence
may apply.
IE
01450 2655
E no.
Trust the expertise of the manufacturer, and rest assured that
the repair will be carried out by trained service technicians
using original spare parts for your domestic appliance.
FD no.
After-sales service O
Energy and environment tips
Here you can find tips on how to save energy when baking and
roasting and how to dispose of your appliance properly.
Saving energy
■
■
■
■
Only preheat the oven if this is specified in the recipe or in
the operating instruction tables.
■
For longer cooking times, you can switch the oven off
10 minutes before the end of the cooking time and use the
residual heat to finish cooking.
Environmentally-friendly disposal
Dispose of packaging in an environmentally-friendly manner.
Use dark, black lacquered or enamelled baking tins. They
absorb the heat particularly well.
This appliance complies with European Directive
2002/96/EC on Waste Electrical and Electronic
Equipment (WEEE). The directive gives a framework for
the collection and recycling of old appliances, which is
valid across the EU.
Open the oven door as infrequently as possible while you are
cooking, baking or roasting.
It is best to bake several cakes one after the other. The oven
is still warm. This reduces the baking time for the second
cake. You can also place two loaf tins next to each other.
Tested for you in our cooking studio
Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware
and preparation methods.
Notes
■ The values in the table always apply to dishes placed into the
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so. Do not line the accessories with greaseproof
paper until after they have been preheated.
■
■
■
The times specified in the tables are guidelines only. They will
depend on the quality and composition of the food.
Use the accessories supplied. Additional accessories may be
obtained as special accessories from specialist retailers or
from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
Always use oven gloves when taking hot accessories or
ovenware out of the cooking compartment.
12
Cakes and pastries
Baking on one level
When baking cakes, the best results can be achieved using %
Top/bottom heating.
When baking with : 3D hot air, use the following shelf heights
for the accessory:
■
Cakes in tins: level 2
■
Cakes on trays: level 3
Baking on two or more levels
Use : 3D hot air.
Shelf heights for baking on 2 levels:
■
Universal pan: level 3
■
Baking tray: level 1
Shelf heights for baking on 3 levels:
■
Baking tray: level 5
■
Universal pan: level 3
■
Baking tray: level 1
Baking trays that are placed in the oven at the same time will
not necessarily be ready at the same time.
The tables show numerous suggestions for your dishes.
If you are baking with 3 cake/loaf tins at the same time, place
these on the wire racks as indicated in the picture.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why
temperature ranges are given in the tables. You should try the
lower temperature first, since a lower temperature results in
more even browning. You can increase the temperature next
time if necessary.
If you preheat the oven, the baking time is shortened by 5 to 10
minutes.
Baking tins
It is best to use dark-coloured metal baking tins.
Additional information can be found in the Baking tips section
following the tables.
Cakes in tins
Tin
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Sponge cake, simple
Ring tin/round tin
2
:
160-180
50-60
3 loaf tins
3+1
:
140-160
60-80
Sponge cake, delicate
Ring tin/round tin
2
%
150-170
65-75
Flan base, sponge
Flan tin
3
%
160-180
20-30
Delicate fruit flan, sponge
Springform/ring tin
2
%
160-180
50-60
Sponge base, 2 eggs (preheat)
Flan tin
2
%
160-180
20-30
Sponge flan, 6 eggs (preheat)
Springform cake tin
2
%
160-180
40-50
Shortcrust pastry base with crust
Springform cake tin
1
%
170-190
25-35
Fruit tart/cheesecake, pastry base*
Springform cake tin
1
%
170-190
70-90
Swiss flan
Pizza tray
1
%
220-240
35-45
Ring cake
Ring cake tin
2
%
150-170
60-70
Pizza, thin base with light topping (preheat)
Pizza tray
1
%
250-270
10-15
Savoury cakes*
Springform cake tin
1
%
180-200
45-55
* Turn off the oven and allow cakes to cool for an additional 20 minutes with the oven door closed.
Cakes on trays
Accessories
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Sponge with dry topping
Baking tray
2
%
170-190
20-30
Universal pan + baking
tray
3+1
:
150-170
35-45
Universal pan
2
%
180-200
25-35
Universal pan + baking
tray
3+1
:
140-160
40-50
Baking tray
3
%
170-190
25-35
Universal pan + baking
tray
3+1
:
150-170
35-45
Universal pan
3
%
160-180
40-50
Universal pan + baking
tray
3+1
:
150-170
50-60
Shortcrust pastry with dry topping
Baking tray
2
%
170-190
20-30
Shortcrust pastry with moist topping
(fruit)
Universal pan
2
%
170-190
60-70
Swiss flan
Universal pan
1
%
210-230
40-50
Swiss roll (preheat)
Baking tray
2
%
170-190
15-20
Plaited loaf with 500 g flour
Baking tray
2
%
170-190
25-35
Sponge with moist topping (fruit)
Yeast dough with dry topping
Yeast dough with moist topping (fruit)
13
Cakes on trays
Accessories
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Stollen with 500 g flour
Baking tray
3
%
160-180
60-70
Stollen with 1 kg flour
Baking tray
3
%
140-160
90-100
Strudel, sweet
Universal pan
2
%
190-210
55-65
Pizza
Baking tray
2
%
210-230
25-35
Universal pan + baking
tray
3+1
:
180-200
40-50
Tarte flambée (preheat)
Universal pan
2
%
250-270
10-15
Börek
Universal pan
2
%
180-200
40-50
Small baked items
Accessories
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Biscuits
Baking tray
3
:
140-160
15-25
Universal pan + baking tray
3+1
:
130-150
25-35
2 baking trays + universal pan
5+3+1
:
130-150
30-40
Viennese whirls (preheat)
Macaroons
Baking tray
3
%
140-150
30-40
Baking tray
3
:
140-150
30-40
Universal pan + baking tray
3+1
:
140-150
30-45
2 baking trays + universal pan
5+3+1
:
130-140
40-55
Baking tray
2
%
100-120
30-40
Universal pan + baking tray
3+1
:
100-120
35-45
2 baking trays + universal pan
5+3+1
:
100-120
40-50
Meringue
Baking tray
3
:
80-100
100-150
Muffins
Wire rack with muffin tray
2
%
170-190
20-25
2 wire racks with muffin trays
3+1
:
160-180
25-35
Choux pastry
Baking tray
2
%
210-230
30-40
Puff pastry
Baking tray
3
:
180-200
20-30
Universal pan + baking tray
3+1
:
180-200
25-35
2 baking trays + universal pan
5+3+1
:
170-190
35-45
Baking tray
2
%
180-200
20-30
Universal pan + baking tray
3+1
:
160-180
25-35
Leavened cake
Bread and rolls
When baking bread, preheat the oven, unless instructions state
otherwise.
Never pour water into the hot oven.
Bread and rolls
Accessories
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Yeast bread with 1.2 kg flour
Universal pan
2
%
270
5
200
30-40
Sourdough bread with 1.2 kg
flour
Universal pan
2
270
8
200
35-45
Flatbread
Universal pan
2
%
270
10-15
Bread rolls (do not preheat)
Baking tray
3
%
200-220
20-30
Rolls made with sweet yeast
dough
Baking tray
3
%
180-200
15-20
Universal pan + baking tray
3+1
:
160-180
20-30
14
%
Baking tips
You wish to bake according to your own Use similar items in the baking tables as a guide.
recipe.
How to establish whether sponge cake
is baked through.
Approximately 10 minutes before the end of the baking time specified in the recipe, stick
a cocktail stick into the cake at the highest point. If the cocktail stick comes out clean,
the cake is ready.
The cake collapses.
Use less fluid next time or set the oven temperature 10 degrees lower. Observe the
specified mixing times in the recipe.
The cake has risen in the middle but is
lower around the edge.
Do not grease the sides of the springform cake tin. After baking, loosen the cake carefully with a knife.
The cake goes too dark on top.
Place it lower in the oven, select a lower temperature and bake the cake for a little
longer.
The cake is too dry.
When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit
juice or an alcoholic beverage over it. Next time, select a temperature 10 degrees higher
and reduce the baking time.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, streaked with water).
Use slightly less fluid next time and bake for slightly longer at a lower temperature. For
cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs
and then place the topping on top. Please follow the recipe and baking times.
The cake is unevenly browned.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using % Top/bottom heating. Protruding greaseproof
paper can affect the air circulation. For this reason, always cut greaseproof paper to fit
the baking tray.
The bottom of a fruit cake is too light.
Place the cake one level lower the next time.
The fruit juice overflows.
Next time, use the deeper universal pan, if you have one.
Small baked items made out of yeast
dough stick to one another when baking.
There should be a gap of approx. 2 cm around each item. This gives enough space for
the baked items to expand well and turn brown on all sides.
You were baking on several levels. The Always use : 3D hot air to bake on more than one level. Baking trays that are placed in
items on the top baking tray are darker the oven at the same time will not necessarily be ready at the same time.
than that on the bottom baking tray.
Condensation forms when you bake
moist cakes.
Baking may result in the formation of water vapour, which escapes above the door. The
steam may settle and form water droplets on the control panel or on the fronts of adjacent units. This is a natural process.
Meat, poultry, fish
Grilling
Ovenware
When grilling, preheat the oven for approx. 3 minutes, before
placing the food into the cooking compartment.
You may use any heat­resistant ovenware. The universal pan is
suitable for large roasts.
Always grill with the oven door closed.
Glass ovenware is the most suitable. Ensure that the lid of the
roasting dish fits well and closes properly.
As far as possible, the pieces of food you are grilling should be
of equal thickness. This will allow them to brown evenly and
remain succulent and juicy.
Add a little more liquid when using enamelled roasting dishes.
Turn the food you are grilling after Z of the time.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be somewhat less well cooked.
Increase the cooking times.
Information in the tables:
Ovenware without a lid = open
Ovenware with a lid = closed
Always place the ovenware in the centre of the wire rack.
Do not add salt to steaks until they have been grilled.
Place the food to be grilled directly on the wire rack. If you are
grilling a single piece, the best results are achieved by placing
it in the centre of the wire rack.
The universal pan should also be inserted at level 1. The meat
juices are collected in the pan and the oven is kept cleaner.
Place hot glass ovenware on a dry mat after cooking. The glass
could crack if placed on a cold or wet surface.
When grilling, do not insert the baking tray or universal pan at
level 4 or 5. The high heat distorts it and the cooking
compartment can be damaged when removing it.
Roasting
The grill element switches on and off continually. This is normal.
The grill setting determines how frequently this will happen.
Add in a little liquid if the meat is lean. Cover the base of the
ovenware with approx. ½ cm of liquid.
Add liquid generously for pot roasts. Cover the base of the
ovenware with approx. 1 - 2 cm of liquid.
The amount of liquid depends on the type of meat and the
material the ovenware is made of. If preparing meat in an
enamelled roasting dish, it will need a little more liquid than if
cooked in glass ovenware.
Roasting dishes made from stainless steel are not ideal. The
meat cooks more slowly and browns less fully. Use a higher
temperature and/or a longer cooking time.
Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
15
Meat
Weight
Accessories and
ovenware
Level
Type of
heating
Cooking time
Temperature
in °C, grill set- in minutes
ting
1.0 kg
Covered
2
%
210-230
100
1.5 kg
2
%
200-220
120
2.0 kg
2
%
190-210
140
2
%
210-230
60
2
%
200-220
80
1
Beef
Pot-roasted beef
Fillet of beef, medium
1.0 kg
Uncovered
1.5 kg
Sirloin, medium
4
220-240
60
Wire rack + univer- 5+1
sal pan
(
3
15
Uncovered
2
%
190-210
110
1.5 kg
2
%
180-200
130
2.0 kg
2
%
170-190
150
1.0 kg
Steaks, 3 cm thick, medium
Uncovered
Veal
Joint of veal
Knuckle of veal
1.0 kg
1.5 kg
Uncovered
2
%
210-230
140
1.0 kg
Uncovered
1
4
190-210
120
1.5 kg
1
4
180-200
150
2.0 kg
1
4
170-190
170
1
4
190-210
130
1.5 kg
1
4
180-200
160
2.0 kg
1
4
170-190
190
Pork
Joint without rind (e.g. neck)
Joint with rind (e.g. shoulder)
1.0 kg
Uncovered
Pork fillet
500 g
Wire rack + univer- 3+1
sal pan
4
220-230
30
Pork joint, lean
1.0 kg
Uncovered
2
%
200-220
120
2
%
190-210
140
2
%
180-200
160
70
1.5 kg
2.0 kg
Smoked pork on the bone
1.0 kg
Covered
2
%
200-220
Steaks, 2 cm thick
Wire rack + univer- 5+1
sal pan
(
3
20
Pork medallions, 3 cm thick
Wire rack + univer- 5+1
sal pan
(
3
10
Lamb
Saddle of lamb on the bone
1.5 kg
Uncovered
2
4
190
60
Boned leg of lamb, medium
1.5 kg
Uncovered
1
4
150-170
120
Saddle of venison on the bone
1.5 kg
Uncovered
2
%
200-220
50
Boned leg of roe venison
1.5 kg
Covered
2
%
210-230
100
Roast game
1.5 kg
Covered
2
%
180-200
140
Joint of venison
1.5 kg
Covered
2
%
180-200
130
Rabbit
2.0 kg
Covered
2
%
220-240
60
1
4
180-200
80
(
3
15
Game
Minced meat
Meat loaf
Made from Uncovered
500 g meat
Sausages
Sausages
16
Wire rack + univer- 4+1
sal pan
Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after Z of the specified time.
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
Poultry will turn out particularly crispy and brown if you baste it
towards the end of the roasting time with butter, salted water or
orange juice.
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after Z of the
time.
Poultry
Weight
Accessories and
ovenware
Level
Type of
heating
Temperature
Cooking time
in °C, grill set- in minutes
ting
Chicken, whole
1.2 kg
Wire rack
2
4
200-220
60-70
Poulard, whole
1.6 kg
Wire rack
2
4
190-210
80-90
Chicken, halved
500 g each Wire rack
2
4
220-240
40-50
Chicken portions
150 g each Wire rack
3
4
210-230
30-40
Chicken portions
300 g each Wire rack
3
4
220-240
35-45
Chicken breast
200 g each Wire rack
2
(
3
30-40
Duck, whole
2.0 kg
Wire rack
2
4
190-210
100-110
Duck breast
300 g each Wire rack
3
4
240-260
30-40
Goose, whole
3.5-4.0 kg
Wire rack
2
4
170-190
120-140
Goose legs
400 g each Wire rack
3
4
220-240
50-60
Small turkey, whole
3.0 kg
Wire rack
2
4
180-200
80-100
Rolled turkey joint
1.5 kg
Uncovered
1
4
190-210
110-130
Turkey breast
1.0 kg
Covered
2
%
180-200
80-90
Turkey thigh
1.0 kg
Wire rack
2
4
180-200
90-100
upwards. Placing half a potato or a small ovenproof container
in the stomach cavity of the fish will make it more stable.
Fish
Turn the pieces of fish after Z of the time.
Whole fish does not have to be turned. Place the whole fish in
the oven in its swimming position with its dorsal fin facing
For fish fillet, add a few tablespoons of liquid to provide steam.
Fish
Weight
Accessories and
ovenware
Level
Type of
heating
Temperature
Cooking time
in °C, grill set- in minutes
ting
Fish, whole
300 g each
(approx.)
Wire rack
2
(
2
20-25
1.0 kg
Wire rack
2
4
210-230
45-55
1.5 kg
Wire rack
2
4
180-200
60-70
2.0 kg
Covered
2
%
180-200
70-80
Fish steak, 3 cm thick
Wire rack
3
(
2
20-25
Fish fillet
Covered
2
%
210-230
20-30
Tips for roasting and grilling
The table does not contain information
for the weight of the joint.
Select the next lowest weight from the instructions and extend the time.
How to tell when the roast is ready.
Use a meat thermometer (available from specialist shops) or carry out a “spoon test”.
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
The roast is too dark and the crackling
is partly burnt.
Check the shelf height and temperature.
The roast looks good but the juices are Next time, use a smaller roasting dish or add more liquid.
burnt.
The roast looks good but the juices are Next time, use a larger roasting dish and use less liquid.
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
17
Bakes, gratins, toast with toppings
Always place ovenware on the wire rack.
If you are grilling directly on the wire rack without ovenware,
you should also insert the universal pan at level 1. This keeps
the oven cleaner.
Dish
How well cooked the bake is will depend on the size of the dish
and the height of the bake. The figures in the table are only
average values.
Accessories and ovenware
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Bake, sweet
Ovenproof dish
2
%
180-200
50-60
Soufflé
Ovenproof dish
2
%
170-190
35-45
Ramekins
2
%
190-210
25-30
Pasta bake
Ovenproof dish
2
%
200-220
40-50
Lasagne
Ovenproof dish
2
%
180-200
40-50
1 ovenproof dish
2
4
160-180
60-80
2 ovenproof dishes
1+3
:
150-170
60-80
4 slices, with topping
Wire rack
3
4
160-170
10-15
12 slices, with topping
Wire rack
3
4
160-170
15-20
Bakes
Gratin
Potato gratin, raw ingredients,
max. 4 cm deep
Toast
Convenience products
Observe the instructions on the packaging.
If you line the accessories with greaseproof paper, make sure
that the paper is suitable for these temperatures. Make sure the
paper is a suitable size for the dish to be cooked.
Dish
The cooking result greatly depends on the quality of the food.
Pre-browning and irregularities can sometimes even be found
on the raw product.
Accessories
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Universal pan
2
; /6
200-220
15-20
Universal pan + rack
3+1
:
180-200
20-30
Universal pan
2
; /6
170-190
20-30
Universal pan + rack
3+1
:
170-190
25-35
Pizza baguette
Universal pan
3
; /6
170-190
20-30
Mini pizza
Universal pan
3
; /6
190-210
10-20
Universal pan
1
; /6
180-200
10-15
Universal pan
3
; /6
190-210
20-30
Universal pan + baking
tray
3+1
:
180-200
30-40
Croquettes
Universal pan
3
; /6
190-210
20-25
Rösti, stuffed potato pockets
Universal pan
3
; /6
200-220
15-25
Bread rolls, baguette
Universal pan
3
; /6
180-200
10-20
Pretzels (dough)
Universal pan
3
; /6
200-220
10-20
3
%
190-210
10-20
:
160-180
20-25
Pizza, frozen
Pizza with thin base
Pizza with deep-pan base
Pizza, chilled
Pizza (preheat)
Potato products, frozen
Chips
Baked items, frozen
Baked items, prebaked
Part-cooked rolls, part-cooked baguette Universal pan
Universal pan + rack
18
3+1
Dish
Accessories
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Fish fingers
Universal pan
2
; /6
220-240
10-20
Chicken goujons, chicken nuggets
Universal pan
3
; /6
200-220
15-25
Universal pan
3
; /6
180-200
35-40
Processed portions, frozen
Strudel, frozen
Strudel
Special dishes
4. Preheat the cooking compartment as indicated.
At low temperatures, : 3D hot air is equally useful for
producing creamy yoghurt as it is for proving light yeast dough.
5. Place the cups or jars on the cooking compartment floor and
First, remove accessories, hook-in racks or telescopic shelves
from the cooking compartment.
Proving dough
Preparing yoghurt
incubate as indicated.
1. Prepare the dough as usual, place it in a heat-resistant
ceramic dish and cover.
1. Bring 1 litre of milk (3.5 % fat) to the boil and cool down to
40 °C.
2. Stir in 150 g of yoghurt (at refrigerator temperature).
2. Preheat the cooking compartment as indicated.
3. Switch off the oven and place the dough in the cooking
compartment and leave it to prove.
3. Pour into cups or small screw-top jars and cover with cling
film.
Dish
Ovenware
Yoghurt
Cups or screw-top
jars
Proving dough
Type of
heating
Temperature
Cooking time
on the cooking
compartment floor
:
50 °C Preheat
5 mins
50 °C
8 hrs
Heat-resistant dish on the cooking
compartment floor
:
50 °C Preheat
5-10 mins
Switch off the appliance and
place the yeast dough in the
cooking compartment
20-30 mins
Defrost
The defrosting time will depend on the type and quantity of the
food.
Take frozen food out of its packaging and place in a suitable
dish on the wire rack.
Place poultry on a plate with the breast side facing down.
Observe the instructions on the packaging.
Frozen food
Accessories
Level
Type of
heating
Temperature
e.g. cream cakes, buttercream cakes, gateaux with chocolate or
sugar icing, fruit, chicken, sausage and meat, bread and bread
rolls, cakes and other baked items
Wire rack
1
@
The temperature selector
remains switched off
Drying
Line the universal pan and the wire rack with greaseproof or
parchment paper.
With : 3D hot air, you can dry foods brilliantly.
Use unblemished fruit and vegetables only and wash them
thoroughly.
Drain off the excess water, then dry them.
Fruit and herbs
Accessories
600 g apple rings
800 g pear slices
Turn very juicy fruit or vegetables several times.
Remove fruit and vegetables from the paper as soon as they
have dried.
Level
Type of
heating
Temperature
Cooking time
Universal pan + rack
3+1
:
80 °C
5 hrs (approx.)
Universal pan + rack
3+1
:
80 °C
8 hrs (approx.)
1.5 kg damsons or plums
Universal pan + rack
3+1
:
80 °C
8-10 hrs
(approx.)
200 g herbs, washed
Universal pan + rack
3+1
:
80 °C
1½ hrs (approx.)
19
Preserving
4. Seal the jars with the clips.
For preserving, the jars and rubber seals must be clean and
intact. If possible, use jars of the same size. The information in
the table is for round, one-litre jars.
Place no more than six jars in the cooking compartment.
Caution!
1. Insert the universal pan at level 2. Arrange the jars on it so
Do not use jars that are larger or taller than this. The lids could
crack.
2. Pour ½ litre of hot water (approx. 80 °C) into the universal
Only use fruit and vegetables in good condition. Wash them
thoroughly.
3. Close the oven door.
The times given in the tables are a guide only. The time will
depend on the room temperature, number of jars, and the
quantity and temperature of the contents. Before you switch off
the appliance or change the cooking mode, check whether the
contents of the jars are bubbling as they should.
Preparation
1. Fill the jars, but not to the top.
2. Wipe the rims of the jars, as they must be clean.
3. Place a damp rubber seal and a lid on each jar.
Making settings
that they do not touch each other.
pan.
4. Set $ Bottom heating.
5. Set the temperature to between 170 and 180 °C.
Preserving
Fruit
After approx. 40 to 50 minutes, small bubbles begin to form at
short intervals. Switch off the oven.
After 25 to 35 minutes of residual heat, remove the preserving
jars from the cooking compartment. If they are allowed to cool
for longer in the cooking compartment, germs could multiply,
promoting acidification of the preserved fruit.
Fruit in one-litre jars
When it starts to bubble
Residual heat
Apples, redcurrants, strawberries
Switch off
approx. 25 minutes
Cherries, apricots, peaches, gooseberries
Switch off
approx. 30 minutes
Apple purée, pears, plums
Switch off
approx. 35 minutes
Vegetables
As soon as bubbles begin to form in the jars, set the
temperature back to between 120 and 140 °C. Depending on
the type of vegetable, heat for approx. 35 to 70 minutes. Switch
off the oven after this time and use the residual heat.
Vegetables with cold cooking water in one-litre jars
When it starts to bubble
Residual heat
Gherkins
-
approx. 35 minutes
Beetroot
approx. 35 minutes
approx. 30 minutes
Brussels sprouts
approx. 45 minutes
approx. 30 minutes
Beans, kohlrabi, red cabbage
approx. 60 minutes
approx. 30 minutes
Peas
approx. 70 minutes
approx. 30 minutes
Taking out the jars
Caution!
After preserving, remove the jars from the cooking
compartment.
Do not place the hot jars on a cold or wet surface. They could
suddenly burst.
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, cookies).
Tips for keeping acrylamide to a minimum when preparing food
General
Baking
■
Keep cooking times to a minimum.
■
Cook meals until they are golden brown, but not too dark.
■
Large, thick pieces of food contain less acrylamide.
With top/bottom heating max. 200 °C.
With 3D hot air or hot air max.180 °C.
Biscuits
With top/bottom heating max. 190 °C.
With 3D hot air or hot air max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips
20
Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray
so that the chips do not dry out
Test dishes
These tables have been produced for test institutes to facilitate
the inspection and testing of the various appliances.
In accordance with EN 50304/EN 60350 (2009) and IEC
60350.
Baking
Baking on 2 levels:
Always insert the universal pan above the baking tray.
Baking on 3 levels:
Insert the universal pan in the middle.
Piped biscuits:
Baking trays that are placed in the oven at the same time will
not necessarily be ready at the same time.
Double crust apple pie on 1 level:
place dark springform cake tins next to each other diagonally
on the same level.
Double crust apple pie on 2 levels:
Place dark springform cake tins next to each other (see
illustration).
Cakes in tinplate springform cake tins:
Bake on 1 level with % Top/bottom heating. Place the
springform cake tin on the universal pan instead of on the wire
rack.
Note: For baking, use the lower of the temperatures indicated
first.
Dish
Accessories and tins
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Viennese whirls (preheat*)
Baking tray
3
%
140-150
30-40
Baking tray
3
:
140-150
30-40
Universal pan + baking
tray
3+1
:
140-150
30-45
2 baking trays + universal 5+3+1
pan
:
130-140
40-55
Baking tray
3
%
150-170
20-35
Baking tray
3
:
150-170
25-35
Universal pan + baking
tray
3+1
:
140-160
30-45
2 baking trays + universal 5+3+1
pan
:
130-150
35-55
Hot water sponge cake (preheat*)
Springform cake tin on the 2
wire rack
%
160-170
30-40
Hot water sponge cake
Springform cake tin on the 2
wire rack
:
160-170
30-45
Apple pie
Wire rack + 2 springform
cake tins, dia. 20 cm
%
170-190
80-100
:
170-190
70-100
Small cakes (preheat*)
1
2 wire racks + 2 spring3+1
form cake tins, dia. 20 cm
* Do not use rapid heating to preheat the appliance.
Grilling
If you are grilling food directly on the wire rack, the universal
pan should also be inserted at level 1. The liquid is then
collected, keeping the oven cleaner.
Dish
Accessories
Level
Type of
heating
Grill setting
Cooking time
in minutes
Toast
Preheat for 10 minutes
Wire rack
5
(
3
½-2
Beefburgers, 12 pieces*
do not preheat
Wire rack + universal pan 4+1
(
3
25-30
* turn over after Z of the cooking time.
21
Siemens-Electrogeräte GmbH
Carl-Wery-Straße 34
81739 München
Germany
*9000747065*
9000747065
920109