Asko OCS8456S Combi Steam Oven User Manual

Dear customer!
Thank you for choosing this quality product from ASKO. We hope it will
meet your expectations and fulfil your needs for many years to come.
Scandinavian design combines clean lines, everyday functionality and
high quality. These are key characteristics of all our products and the
reason they are greatly appreciated throughout the world.
Operating instructions
COMBINED STEAM OVEN
BO4CS2L1-42 OCS8456S
We thank you for your
trust and the
purchase of our appliance.
This detailed instruction manual is supplied to make the
use of this product easier. The instructions should allow
you to learn about your new appliance as quickly as
possible.
Make sure you have received an undamaged appliance.
If you do find transport damage, please contact the
seller from which you purchased the appliance, or the
regional warehouse from which it was supplied. The
telephone number can be found on the invoice or on the
delivery note.
Instructions for installation and connection are supplied
on a separate sheet.
Instructions for use are also available at our website:
www.asko.com / < http://www.asko.com />
Important information
Tip, note
2
CONTENTS
COMBINED STEAM OVEN
4
TECHNICAL SPECIFICATIONS
4
CONTROL UNIT
7
IMPORTANT SAFETY INSTRUCTIONS
BEFORE CONNECTING THE OVEN:
8
9
BEFORE USING THE APPLIANCE FOR THE
FIRST TIME
10
FILLING THE WATER TANK
12
SWITCHING ON THE APPLIANCE FOR THE
FIRST TIME
13
STEPS OF THE COOKING
PROCESS (1–7)
14
STEP 1: CHOOSING THE BASIC COOKING
MENUS AND SETTINGS
14
STEP 2: TIMER FUNCTIONS – DURATION
19
STEP 3: STEP COOKING
20
STEP 4: START THE COOKING PROCESS
22
STEP 5: END OF COOKING AND SWITCHING
OFF THE OVEN
22
STEP 6: SELECTING ADDITIONAL FUNCTIONS 24
STEP 7: CHOOSING THE GENERAL SETTINGS 26
DESCRIPTIONS OF SYSTEMS (COOKING
MODES) AND COOKING TABLES
27
MAINTENANCE & CLEANING
43
CONVENTIONAL OVEN CLEANING
43
USING THE STEAM CLEAN FUNCTION
TO CLEAN THE OVEN
44
CLEANING THE STEAM SYSTEM
44
CLEANING THE FILTER FOAM
45
REMOVING AND CLEANING THE WIRE GUIDES 46
REMOVING AND INSERTING THE OVEN DOOR 47
REMOVING AND INSERTING THE OVEN DOOR
GLASS PANE
48
REPLACING THE BULB
49
TROUBLESHOOTING TABLE
50
DISPOSAL
51
COOKING TEST
52
3
COMBINED STEAM OVEN
(DESCRIPTION OF THE OVEN AND EQUIPMENT – DEPENDING ON THE MODEL)
The figure represents one of the built-in appliance models. Since the appliances for which these instructions were drawn
up may have different equipment, some functions or equipment may be described in the manual that may not be present
in your appliances.
Control unit
Water tank door
4
3
2
1
Guides
– Cooking levels
Oven door
Oven handle
TECHNICAL SPECIFICATIONS
(DEPENDING ON THE MODEL)
A
B
C
D
E
F
G
Serial number
Code/ID
Type
Brand
Model
Technical data
Compliance symbols
The rating plate indicating the basic information about
the appliance is located at the edge of the oven and it is
visible when the oven door is opened.
4
WIRE GUIDES
The wire guides allow preparation of the food on five
levels (please note that the levels/guides are counted
from the bottom up). Guides 3 and 4 are intended for grilling.
TELESCOPIC PULL-OUT GUIDES
Telescopic pull-out guides may be fitted for the 2nd and
3rd level. There are several different designs of the pull-out
guides (depending on the model):three partially extendible,
one fully and two partially extendible, and three fully
extendible guides.
Never place the deep baking tray in the first guide during
the cooking process, except when grilling food or using the
roasting spit and you are only using the deep tray as a drip tray.
STEAM SET (INOX) is used for cooking vegetables,
potatoes, fish or meat. The tray prevents contact
between the food and condensate collected in the deep
tray.
Always use the entire steam set (only for steam
cooking) on the 2nd guide.
OVEN DOOR SWITCH
The switches deactivate oven heating and the fan when the
oven door is opened during the cooking process. When the
door is closed, the switches turn the heaters back on.
COOLING FAN
The appliance is fitted with a cooling fan that cools the
housing and the appliance control panel.
EXTENDED OPERATION OF THE COOLING FAN
After the oven is switched off, the cooling fan continues to
operate for a short while in order to cool the oven. (Extended
cooling fan operation depends on the temperature in the
center of the oven).
In case of wire guides, the tray should always be inserted into
the groove between the two wire profiles.
OVEN EQUIPMENT AND ACCESSORIES
(depending on the model)
GLASS BAKING DISH is used for cooking with all oven
systems. It can also be used as a serving tray.
With telescopic extendible guides, first pull out the guides
of one level and place the grid or the baking tray onto them.
Then, push them in with your hand as far as they will go.
The GRID is used for grilling or as support for a pan, baking
tray or baking dish with the food.
There is a safety latch on the grid. Therefore, the grid has
to be lifted slightly at the front when pulling it out from the oven.
Close the oven door when the telescopic guides are
retracted all the way into the oven.
3
2
The SHALLOW BAKING SHEET is used for baking pastry
and cakes.
The DEEP BAKING TRAY is used for roasting meat and
baking moist pastry. It can also be used as a drip tray.
The appliance and some of the accessible parts tend
to heat up during cooking. Use oven mitts.
5
SYNCHRONIZATION BAR
The bar can be installed or removed on the fully
retractable telescopic guides. First, completely pull out
both guides of the desired level. Insert the bar into the
two slots on the guides and push the guides in with your
hand until they stop.
BAKING PAN SUPPORT allows easy removal of baking
pans from the oven while they are still hot.
PROBE for roasting larger chunks of meat.
DESCALING AGENT for cleaning the steam system.
TEST PAPER STRIP for testing water hardness.
MECHANICAL DOOR LOCK prevents the opening of oven
door until the lock is released.
To open it, gently push your thumb to the right while pulling
the door outwards.
6
CONTROL UNIT
PROFESSIONAL MODE
QUICK ACCESS
TO STEAM
AUTOMATIC PROGRAMS
1
ON/OFF KEY
OVEN
LIGHTING
ON/OFF KEY
2
MY RECIPES
Selection and
CONFIRMATION KNOB
4
EXTRA
FUNCTIONS
GENERAL
SETTINGS
MINUTE
MINDER/
ALARM
5
7
START/STOP
KEY
Long touch: START
Select the setting
by rotating the knob.
Long touch during
operation: STOP
Confirm your
selection by
pressing the knob.
3
BACK KEY
Touch briefly to
return to previous
menu.
CHILD LOCK
KEY
Locking the
control unit
6
DISPLAY –
displays all
settings
8
Touch and hold
to return to main
menu.
NOTE:
The keys will respond better if you touch them with a larger area of your fingertip. Each time you press a key, this will be
acknowledged by a short acoustic signal.
7
IMPORTANT SAFETY INSTRUCTIONS
CAREFULLY READ THE INSTRUCTIONS AND SAVE THEM FOR FUTURE REFERENCE.
This appliance may only be used by children aged 8 years and above and persons with
reduced physical, sensory or mental capabilities or lack of experience and knowledge
if supervision or instructions are provided to them concerning use of the appliance in a
safe way and if they understand the hazards involved. Do not let the children play with
the appliance. Cleaning and user maintenance shall not be made by children without
supervision.
WARNING: The appliance and some of its accessible parts may become very hot during
use. Be careful not to touch the heaters. Children younger than 8 years should be constantly
supervised.
The appliance becomes very hot during use. Be careful not to touch the oven heaters.
WARNING: The accessible parts of the appliance may become hot during use. Children
should be kept away from the oven.
Only use the temperature probe recommended for use in this oven.
WARNING: Before replacing the light bulb, make sure the appliance has been disconnected
from the power mains, in order to prevent the hazard of an electric shock.
Do not use abrasive cleaners or sharp metal scrapers to clean the oven as they may damage the
finish or the protective enamel coating. Such damages may lead to cracking of the glass.
Do not use steam cleaners or high pressure cleaners to clean the appliance as this may result in an
electric shock.
The appliance is not intended to be controlled with external timers or special control systems.
The appliance is intended for household use. Do
not use it for any other purpose, such as room heating,
drying of pets or other animals, paper, fabrics, herbs etc.
as this may lead to injury or fire hazard.
Oven door become very hot during operation. A
third glass is installed for extra protection, reducing
the temperature of the outside surface (only with some
models).
The appliance may only be connected to the power
mains by an authorized service technician or expert.
Tampering with the appliance or non-professional repair
thereof may result in risk of severe injury or damage to
the product.
Oven door hinges may be damaged when under
excessive load. Do not place heavy pans on open oven
door and do not lean against open oven door when
cleaning the oven cavity. Never stand on the open oven
door and do not let children to sit on it.
If the power cords of other appliances located near
this appliance are caught in the oven door, they may
be damaged, which may in turn result in a short circuit.
Therefore, keep the power cords of other appliances at a
safe distance.
Make sure the vents are never covered or obstructed in
any other way.
If the power cord is damaged, it should be replaced by
the manufacturer or an authorized service technician, in
order to avoid hazard.
Do not line the oven walls with aluminium foil and do
not place baking trays or other cookware on the oven
bottom. Aluminium foil would prevent air circulation
in the oven, hinder the cooking process, and ruin the
enamel coating.
8
Safe and correct use of the steam oven
Leave the appliance at room temperature for some
time before connecting it to the power mains to allow all
components to adapt to room temperature. If the oven
is stored at a temperature near or below freezing point,
there is a danger for some components, especially the
pumps.
The appliance should not operate in an environment
with a temperature below 5 °C. Below this temperature,
the water that remains in the pumps could freeze. If the
appliance is turned on in such conditions, the pumps
could be damaged.
If the appliance does not work correctly, disconnect it
from the power mains.
Do not store items in the oven, which could cause
danger when the oven is switched on.
Do not use distilled water that is not suitable for
ingestion.
After the steam cooking is completed, there is some
residual steam in the oven. Open the oven door carefully,
as there is danger of scalding with steam.
Clean the oven once it has cooled down to room
temperature.
After the cooking process, the remaining water in the
steam system is pumped back into the water tank.
Therefore, the water there could be hot. Be careful when
emptying the water tank.
To prevent the build-up of limescale, leave the oven door
open after cooking to allow the oven cavity to cool down to
room temperature.
BEFORE CONNECTING THE OVEN:
Carefully read the instructions for use before
connecting the appliance. Repair or any warranty
claim resulting from incorrect connection or use of the
appliance shall not be covered by the warranty.
9
BEFORE USING THE APPLIANCE FOR THE FIRST TIME
After receiving the appliance remove all parts, including
any transport equipment (cardboard and polystyrene
inserts), from the oven.
Clean all accessories and utensils with warm water and
regular detergent. Do not use any abrasive cleaners.
Before using the oven for the first time, heat it with
the upper and lower heater system at 200 °C for
approximately one hour. The characteristic ”new
appliance” scent will be released; make sure the room is
well ventilated.
STEAM COOKING
Healthy and natural, steam cooking preserves the full
flavour of foods. This cooking method releases no
odours. There is no need to add salt to the water or to
add herbs and spices.
Following are the advantages of steam cooking:
Cooking (braising, roasting) starts before the
temperature inside the oven reaches 100 °C. Slow
cooking (braising, roasting) is also possible at lower
temperatures.It is healthy: vitamins and minerals are
well preserved because only a small share of them is
dissolved in the condensation water that touches the
food.
There is no need to add any fat during the cooking
process. The steam maintains the taste of food. It does
not add odours, nor the taste of the grill or the pan.
Furthermore, it takes nothing away because the food
is not diluted in the water. Steam does not spread the
flavour or smell; therefore, meat or fish can be cooked
together with vegetables. Steam is also suitable for
blanching, defrosting and reheating or keeping the food
warm.
10
TESTING WATER HARDNESS
Water hardness test should be carried out before first use.
A warning will appear on the display: ”Use the test paper to measure water hardness.”
4 green stripes
Soft
1 red stripe
Slightly hard
2 red stripes
Medium hard
3 red stripes
Hard
4 red stripes
Very hard
Soak the test paper strip (supplied with the
appliance) in water for one (1) second.
Wait one minute and observe the number of stripes
on the paper. Enter the information on the number
of stripes into the appliance. Rotate the KNOB and
confirm the selection with the CHECK MARK.
The highest water hardness is set as a factory default.
CHANGING THE WATER HARDNESS SETTING
Water hardness can also be set in the menu CHOOSING THE GENERAL SETTINGS.
If the correct water hardness level is not set, this could
affect appliance operation and its useful life.
11
FILLING THE WATER TANK
The tank allows for independent water supply to the steamer. The tank volume amounts to approx. 1.3 litres (maximum
water level – see marking). This amount of water allows approximately 3 hours of cooking time with max. steam cycle (hot
air with steam on ”high” system).
Clean the water tank before the first use.
Always fill the water tank with clean and cool water from the
pipeline, bottled water without additives, or distilled water
suitable for use in cooking. Water that is poured into the
water tank should be at a temperature of 20 °C +/- 10 °C.
1
Press on the spot with the sticker to open the tank
door.
The sticker can be later removed.
2
Remove the water tank from the housing by grabbing
the notch.
Open the lid. Wash the tank with water. Re-assemble
the tank. Before use, add fresh water up to the MAX
marking on the tank.
3
Push the water tank back into the housing to the final
position (until the short click). Then, press the tank
door to close it.
4
After the cooking process, the remaining water in the
steam system is pumped back into the water tank. The
lid and the water tank can be washed with standard nonabrasive liquid cleaners or in a dishwasher.
12
SWITCHING ON THE APPLIANCE FOR THE FIRST TIME
SETTING THE CLOCK
After connecting your appliance or after an extended power outage, 12:00 will flash on the display. Set the time of day.
Confirm each setting by pressing the KNOB.
Press the KNOB to set the time.
Turn the KNOB and first set the TICK.
The oven will also work if the clock is not set. However, timer functions are not available in this case (see chapter
SETTING THE TIMER FUNCTIONs). After a few minutes of idling, the appliance will switch to standby mode.
CHANGING THE CLOCK SETTING
Clock settings may be changed when no timer function is activated (see chapter CHOOSING THE GENERAL SETTINGS).
SELECTING THE LANGUAGE
If you are not happy with the language in which the messages on the display are presented, select another one. English
is the preset language.
Rotate the KNOB and select your language from
the list. CONFIRM the selection.
The main menu will appear.
13
STEPS OF THE COOKING PROCESS (1–7)
STEP 1: CHOOSING THE BASIC COOKING MENUS AND SETTINGS
The process of preparing food in your oven can be controlled in several ways:
Rotate the KNOB and select the symbol. The
symbol will turn white. The NAME of the selected
menu will appear at the top.
Confirm each setting by pressing the KNOB.
Automatic mode
In this mode, first select the type of food. This is followed by automatic setting of the quantity, level
of doneness, and cooking end time.The program offers a large choice of preset recipes reviewed by
professional chefs and nutrition experts.
Quick access to steam programs
This is a natural cooking mode that preserves the full flavour of the food.
Professional mode
Use this mode when you wish to prepare any type and amount of food. All settings are selected by the
user.
14
A) COOKING BY SELECTING THE TYPE OF FOOD (Auto mode)
Confirm each setting by pressing the KNOB.
Rotate the KNOB and select the Auto mode.
Confirm the setting by pressing on the KNOB.
Select the type of food and the dish. Confirm the
selection.
Preset values will appear. Rotate the KNOB and
confirm by pressing the KNOB to change these
settings.
1
1
2
3
4
5
2
3
4
5
Amount
Doneness
Delayed start
Cooking duration
Cooking system and recommended level
When in the Auto mode, choose the duration or system symbol to open the Professional mode (see section on
COOKING BY SELECTING THE OPERATING MODE).
Touch the START/STOP key to start oven operation.
All selected settings are indicated on the display.
PREHEAT
Some dishes in the Auto mode also include the preheat function
..
When you select the food, the following note will appear: »Selected program includes preheating.« Preheating
started. Do not insert the food yet. The symbol °C will flash on the display.
When the selected temperature is reached, the preheating process stops and an acoustic signal is emitted.
The following note will appear on the display: »Preheating complete«. Please insert the food. Open the door or confirm
by pressing the KNOB. The program then resumes the cooking process with selected settings.
When the preheat function is set, delayed start function cannot be used.
15
B) STEAM COOKING (quick access to steam programs)
Confirm each setting by pressing the KNOB.
Rotate the KNOB and select Steam. Confirm the
setting by pressing on the KNOB.
Select the settings by rotating the KNOB and
pressing it to confirm.
1
1
2
3
4
5
6
2
3
4
5
6
Preheating
Hot air with steam
Oven temperature
Cooking duration
Delayed start
Step mode (see section STEP COOKING)
Use the preheat function
if you wish to heat the oven to the desired temperature as quickly as possible.
Fill the water tank with fresh water up to the MAX marking. Use the STEAM SET to cook vegetables, fish, meat, and
potatoes – when not cooking in a sauce. Place the steam set into the 2nd guide.
COOKING
SYSTEMS
DESCRIPTION
PRESET
TEMPERATURE
(°C)
MIN – MAX
TEMPERATURE
(°C)
COMBINED SYSTEMS / STEAM SYSTEM
HOT AIR WITH STEAM
Used for cooking and defrosting. They allow quick and efficient
cooking without changing the colour or shape of the food. Three
options are available:
180
HIGH: cooking escalopes, steaks, and smaller chunks of meat
30 - 250
MEDIUM: reheating cool/frozen meals, cooking fish fillets and
vegetables au gratin
LOW: cooking large chunks of meat (roast, whole chicken),
baking risen dough (bread and rolls), cooking lasagne etc.
STEAM
Use this for all types of meat, stews, vegetables, pies, cakes,
bread, and dishes au gratin (i.e. food that require longer cooking
time).
Touch the START key to start oven operation.
The symbol °C will flash on the display until the selected temperature is reached.
16
30 - 250
30 - 250
100
40 – 100
C) COOKING BY SELECTING THE OPERATING MODE (Professional mode)
Confirm each setting by pressing the KNOB.
Rotate the KNOB and select Professional (Pro)
mode. Confirm the selection.
Select the settings by rotating the KNOB and
pressing it to confirm.
1
1
2
3
4
5
6
2
3
4
5
6
Preheating
System
Oven temperature
Cooking duration
Delayed start
Step cooking
PREHEAT
Use the preheat function if you wish to heat the oven to the desired temperature as quickly as possible. When this
symbol
is selected, the preheat function will be switched on and a warning will appear. »Preheating started.« Do
not insert the food yet. The symbol °C will flash on the display.
When the selected temperature is reached, the preheating process stops and an acoustic signal is emitted. The
following note will appear on the display: »Preheating complete«. Please insert the food. Open the door or confirm by
pressing the KNOB. The program then resumes the cooking process with selected settings.
When the preheat function is set, delayed start function cannot be used.
17
COOKING SYSTEMS (depending on the model)
SYSTEM
DESCRIPTION
PRESET
TEMPERATURE
(°C)
MIN – MAX
TEMPERATURE (°C)
200
30 – 250
150
30 – 235
160
30 – 235
240
30 – 250
240
30 – 250
170
30 – 250
200
30 – 250
180
30 – 250
180
-
180
30 – 230
180
30 – 240
COOKING SYSTEMS
UPPER AND BOTTOM HEATER
The heaters in the bottom and in the ceiling of the oven cavity
will radiate heat evenly into the oven interior. Pastry or meat can
only be baked/roasted at a single height level.
UPPER HEATER
Only the heater on the oven cavity ceiling will radiate heat. Use
this heater to brown the upper side of the dish.
BOTTOM HEATER
Only the heater on the bottom of the oven cavity will radiate heat.
Use this heater to brown the lower side of the dish.
GRILL
Only grill heater, a part of the large grill set, will operate.
Use this heater to grill a few open sandwiches or beer sausages,
or for toasting bread.
LARGE GRILL
The upper heater and the grill heater will operate. The heat is
radiated directly by the grill heater installed in the oven ceiling.
To boost the heating effect, the upper heater is activated as
well. This system is used for grilling a smaller amount of open
sandwiches or beer sausages, and for toasting bread.
GRILL WITH FAN
Grill heater and the fan will operate. This combination is used to
grill meat and to roast larger chunks of meat or poultry at a single
height level. It is also appropriate for dishes au gratin and for
browning to a crispy crust.
HOT AIR AND BOTTOM HEATER
Bottom heater, round heater, and the fan will operate. This is
used to bake pizza, moist pastry, fruitcakes, leavened dough
and shortcrust on several levels simultaneously.
360 HOT AIR
Round heater and the fan will operate. The fan installed
in the back wall of the oven cavity makes sure the hot air
constantly circulates around the roast or pastry. This mode
is used for roasting meat and baking pastry at several levels
simultaneously.
ECO COOKING 1)
In this mode, power consumption during the cooking process
is optimized.This mode is used for roasting meat and baking
pastry.
BOTTOM HEATER AND FAN
This is used for baking leavened but low-rising pastry and for
preserving fruit and vegetables.
AUTOMATIC COOKING OF MEAT – AUTO ROAST MODE
In the automatic meat cooking mode (Auto Roast), the upper
heater will operate in combination with the grill heater and the
round heater. It is used for roasting all types of meat.
1) It is used for determining the energy efficiency class pursuant to the EN 60350-1 standard.
Touch the START key to start oven operation. All selected settings are indicated on the display.
The symbol °C will flash on the display until the selected temperature is reached. A short beep will be heard. Cooking/
baking systems cannot be changed during operation.
18
STEP 2: TIMER FUNCTIONS – DURATION
The ”Duration” setting can be selected in the basic
Professional (Pro) mode.
Cooking duration
Delayed start
Setting the cooking time
In this mode, you can define the duration of oven operation (cooking time). Set the desired cooking time
and confirm the setting (Maximum operating time is 10 hours.). Cooking end time is adjusted accordingly.
Press START to start the cooking process. All selected settings are indicated on the display.All timer
functions can be cancelled by setting the time to ”0”.
Setting the delayed start
In this mode, you may specify the duration of the cooking process (cooking time) and the time when you
wish the cooking process to stop (end time) (Delayed start function allows delaying the start by up to 24
hours.). Make sure the clock is accurately set to current time.
Example:
Current time: 12:00
Cooking duration: 2 hours
End of cooking: 6 pm
First, set the cooking time (COOKING DURATION), i.e. 2 hours. The sum of the current time and cooking
time is automatically displayed (2 pm).How, set the COOKING END TIME and set the time (6 PM). Press
START to start the cooking process. The timer will wait for the start of the cooking process. The following
note will appear on the display: ”Cooking start is delayed. Cooking will start at 16:00.”
After the set time expires, the oven will automatically stop operating (end of cooking). An acoustic signal will be
heard which you may turn off by pressing the ALARM key. After one minute, the acoustic signal will be switched off
automatically.
After a few minutes of idling, the appliance will switch to standby mode. The time of day will appear.
19
STEP 3: STEP COOKING
This mode allows you to combine three different cooking modes successively in a single cooking process.
Choose different settings to cook your food just the way you want it.
Select the ”Step cook” setting in the basic
Professional (Pro) mode and Steam Cooking
mode. Confirm the setting by pressing on the
KNOB.
Select: step 1, step 2, step 3
Confirm the settings by pressing on the KNOB.
The first step will already have been selected if you have already set the timer functions.
Set the cooking system, temperature, and time.
Confirm the setting with the CHECK MARK by
pressing on the KNOB.
Total cooking time – end.
Current step
Temperature and duration of
the selected step
Touch the START symbol to turn on the oven. The oven starts operating immediately, with the settings defined in Step 1.
(A strip at the bottom of the display indicates the cooking step currently in progress.) After the set cooking time elapses,
Step 2 and then Step 3 are activated, if specified.
If you wish to delete a step during operation, turn the KNOB, choose the step and cancel it by confirming the X mark.
This can only be done with steps that have not started yet.
20
STEAM INJECTION
Steam injection is recommended when cooking
– meat (towards the end of the cooking process): the meat will be juicier and softer, and steam injection does away with
the need for basting. Meat: beef, veal, pork, venison, poultry, lamb, fish, sausages;
– bread, bread rolls: use steam during the first 5–10 minutes of baking. The crust will be crunchy and nicely browned.
– vegetable and fruit soufflés, lasagne, starchy dishes, puddings:
– vegetables, especially potatoes, cauliflower, broccoli, carrots, zucchini, eggplant.
Steam injection can be activated in the basic
Professional mode by selecting STEP COOKING (see chapter 9).
Total cooking time in the Step Cooking mode may not be shorter than 5 minutes.
Touch the START key to start oven operation.
Select the STEAM (injection) symbol.
Confirm your choice with the KNOB.
Rotate the KNOB and select the symbol.
Confirm your choice with the KNOB.
DIRECT STEAM INJECTION
Press the symbol for steam injection. The symbol flashes until the process is complete. Direct steam
injection can be repeated in three steps; then, the steam symbol disappears.
STEAM INJECTION BY STEPS
Three injections may be selected by steps. There should be at least a three-minute time gap between
successive steam injections. First, steam is injected as a part of Step 1 and the symbol flashes. When the
set amount of time expires, the program proceeds with Step 2, followed by Step 3. When all three steps
have been carried out, the symbols are switched off.
21
STEP 4: START THE COOKING PROCESS
The START/STOP key will flash before the start of the cooking process.
Start the cooking process by briefly touching the START key.
Rotate the KNOB to change the current settings during cooking.
STEP 5: END OF COOKING AND SWITCHING OFF THE OVEN
For a pause in the cooking process, press the START/STOP key and hold it for a while.
When the cooking proces is complete, turn the
KNOB to display the End menu with a display of
symbols.
End!
Select the icon and complete the cooking process. Main menu will appear on the display.
Extend the cooking time
Cooking time can be extended by selecting the icon. New cooking end time can be selected (see chapter
Timer Functions).
Add to my recipes
This mode allows you to save the selected settings into the oven memory and use them again at a later
time.
After the end of the cooking process (with the steam system), clean and dry the oven. Empty the water tank, clean it,
and dry it.
22
SAVING USER-DEFINED PROGRAMS (MY RECIPES)
Choose the symbol
and enter the name by
rotating the KNOB and confirming respective letters. If
necessary, delete a character using the arrow; use the
check mark or touch the START/STOP key to confirm
the name. Select the type of food.
Select the type of food.
Press the KNOB to save your settings.
Your favourite recipes that you have previously stored in the memory can be retrieved and used at any time. Choose
the process and the settings in the main menu by selecting the
symbol.
Preset values will appear which you can still
change.
Confirm and touch the START key to start the oven operation.
Up to 10 recipes can be stored in the memory.
DELETING A RECIPE
Select the recipe to be deleted. Press and hold the KNOB to delete the recipe; an acoustic signal will be sounded.
23
STEP 6: SELECTING ADDITIONAL FUNCTIONS
Choose Extra in the main menu to display the
extra/additional function menu.
Some functions are not available with some
systems; an acoustic signal will indicate such
cases.
Steam clean
Use it to remove stains. Pour water into the deep baking tray and place it in the lower guide. After 13 minutes, food
residues on the enamel surfaces will have softened and they will be easy to wipe off with a damp cloth.
Use this function when the oven has fully cooled down! (See chapter CLEANING AND MAINTENANCE.)
Defrosting
In this mode, the air will circulate without any heaters operating. Only the fan will be activated. Use this function to
slowly defrost frozen food (cakes, pastry, bread, rolls, and deep-frozen fruit).By selecting the relevant symbol you
may specify the type of food, weight, or defrosting start and end time.Halfway through the defrost time, the pieces
should be turned over, stirred and separated if they were frozen together.
Quick preheat
Use the preheat function if you wish to heat the oven to the desired temperature as quickly as possible. This mode is
not appropriate for cooking. When the oven heats up to the selected temperature, the preheat process is completed
and the oven is ready for cooking with the selected cooking mode.
Plate heating
Use this function to reheat your dinnerware (plates, cups) before serving food in it to keep the food warm longer.
Select the symbol to set the temperature, and reheating start and end time.
Regenerate
This mode is used for reheating cooked food. Owing to the use of steam, there is no loss of quality. Taste and texture
are preserved as though the dish was freshly-cooked. A variety dishes can be regenerated simultaneously.
• With this function, the user can set the regeneration process start and end time.
When the cooking proces is complete, turn the
KNOB to display the End menu with a display of
symbols.
24
CHILD LOCK
Activate it by touching the LOCK key (key symbol). The following message will appear on the display:
»Child lock activated.« Touch the key again to deactivate the child lock.
If the child lock is activated with no timer function engaged (only clock is displayed), then the oven
will not operate.If the child lock is activated after a timer function has been set, then the oven will operate
normally; however, it will not be possible to change the settings.
When the child lock is activated, systems (cooking modes) or additional functions cannot be changed.
Only the cooking/baking/roasting process can be stopped or switched off.
Child lock remains active after the oven is switched off. To select a new system, the child lock must first be
deactivated.
OVEN LIGHTING
Oven lighting is switched on automatically when the door is opened or when the oven is switched on.
After the end of the cooking process or when the door is closed, the light will remain on for another minute.
The light inside the oven can be switched on or off by pressing the LIGHT key.
SETTING THE MINUTE MINDER
The minute minder can be used independently of the oven operation. Activate it by pressing the key. The
longest possible setting is 10 hours. When the time expires, an acoustic signal will be heard which you
may turn off by touching any key. After one minute, the acoustic signal will be switched off automatically.
25
STEP 7: CHOOSING THE GENERAL SETTINGS
Choose Settings in the main menu to display the
menu for various settings.
Rotate the KNOB to navigate the menu.Confirm
each setting by pressing the KNOB.
Language
Select the language for the text on the display.
Time
Set the time of day after the appliance is connected to the power mains for the first time or after being disconnected
from the power mains for a longer period of time (more than one week). Set the CLOCK – time. Set the display mode in
the ”Time Design” field: digital or analogue.
Sound
Loudness of the acoustic signal can be set when no timer function is activated (only the time of day is displayed). In this
menu, you can set the following: loudness.
Display
In this menu, you can set the following:
Lighting
Night mode - set the time by which you wish the display to be dimmed.
Setting during the cooking process
In this menu, you can set the following:
Oven lighting during operation - oven lighting is switched off when oven door is opened during operation.
Other settings
Factory setting
Water hardness
Descaling
After a power outage or after switching off the appliance, all extra
user settings are restored.
26
DESCRIPTIONS OF SYSTEMS (COOKING MODES) AND COOKING
TABLES
If your desired food cannot be found in the cooking
table, find information for similar food. The information
displayed applies to cooking in a single level.
An interval of suggested temperature is indicated. Start
with a lower temperature setting and increase it if you
find the food is not browned sufficiently.
Cooking times are rough estimates and may vary subject
to some conditions.
Only preheat the oven if required by the recipe of in the
tables in this instruction manual. Heating an empty oven
consumes a lot of energy. Hence, baking several types
of pastry or several pizzas successively will save a lot of
energy as the oven will already have been preheated.
Use dark, black silicon-layered or enamel-coated baking
sheets and trays as they conduct the heat very well.
When using parchment paper, make sure it is resistant to
high temperatures.
When cooking larger chunks of meat or pastry, a lot
of steam will be generated inside the oven, which in
turn may condense on the oven door. This is a normal
phenomenon which will not affect the operation of the
appliance. After the cooking process, wipe the door and
the door glass dry.
Switch off the oven approximately 10 minutes before
the end of the cooking process to save energy by
making use of the accumulated heat.
Do not cool the food in a closed oven to prevent
condensation (dew).
The asterisk (*) in the table means the oven should
be preheated with the selected system.
27
COOKING SYSTEMS
UPPER AND BOTTOM HEATER
The heaters in the bottom and in the ceiling of the oven
cavity will radiate heat evenly into the oven interior.
2
Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron
pan or tray. Stainless steel trays are not suitable as they
strongly reflect the heat.
Use enamel coated, tempered glass, clay, or cast iron
pan or tray. Stainless steel trays are not suitable as they
strongly reflect the heat.
Type of food
Weight
(g)
Guide
(from the bottom)
Temperature
(°C)
Cooking time
(min)
1500
1
180-200
90-120
MEAT
Pork roast
Pork shoulder
1500
1
180-200
110-140
Pork roulade
1500
2
180-200
90-110
Roast beef
1500
1
170-190
120-150
Veal roulade
1500
2
180-200
80-100
Lamb sirloin
1500
1
180-200
60-80
Rabbit loin
1000
2
180-200
50-70
Deer shank
1500
1
180-200
90-120
/
2
180-200
15-30
200 g/piece
2
190-210
40-50
Meat rolls
FISH
Braised fish 1 kg
28
Baking pastry
Only use one level and dark baking sheets or trays. In
light-coloured baking sheets or trays, the browning of
the pastry will be poorer, as such equipment will reflect
the heat.Always place the baking trays on the grid. If you
are using the supplied baking sheet, remove the grid.
Cooking time will be shorter if the oven is preheated.
Type of food
Guide level
(from the bottom)
Temperature
(°C)
Cooking time
(min)
220
10-15
PASTRY
White bread, 1 kg *
2
180-190
30-40
Buckwheat bread, 1 kg *
2
180-190
50-60
Whole grain bread, 1 kg *
2
180-190
50-60
Rye bread, 1 kg *
2
180-190
50-60
Spelt bread, 1 kg *
2
180-190
50-60
Sweet soufflé
2
170-190
40-50
Bread rolls *
2
190-210
20-30
Walnut cake
1
170-180
50-60
Sponge cake *
1
160-170
30-40
Macarons (meringue
pastry)
2
130-150
15-25
Vegetable rolls
2
190-200
25-35
Fruit rolls
2
190-200
25-35
Small pastries made with
yeast dough
2
200-210
20-30
Cabbage pirozhki *
2
190-200
25-35
Fruitcake
1
130-150
80-100
Meringue cookies
2
80-90
110-130
Jelly-filled rolls (Buchtel)
2
170-180
30-40
Tip
Use
Is the cake done?
• Pierce the cake at the top with a wooden toothpick or skewer. If there are no traces on the
pick or the skewer when pulled out, the cake is done.
Did the cake collapse?
• Check the recipe.
• Next time, use less liquid.
• Note the mixing time when using small mixers, blenders etc.
The cake is too light at the • Use a dark-coloured baking sheet or tray.
bottom?
• Place the baking sheet one guide lower and switch on the lower heater towards the end of
the cooking progress.
Cake with moist stuffing is • Increase temperature and extend baking time.
underdone?
Do not insert the deep baking tray into the first guide.
29
LARGE GRILL, GRILL
When grilling food with the large grill, the upper heater
and the grill heater fitted on the ceiling of the oven cavity
will operate.
When grilling with normal (not large) grill, only grill
heater, a part of the large grill set, will operate.
4
2
Preheat the infrared (grill) heater for five minutes.
Supervise the cooking process at all times. The meat
may burn quickly due to high temperature.Roasting with
the grill heater is suitable for crispy and low-fat cooking
of bratwurst, cuts of meat and fish (steaks, escalopes,
salmon steaks or fillets etc.) or toasted bread.
When grilling directly on the grid, smear it with oil to
prevent the meat from sticking onto it and insert it into
the 4th guide. Insert the drip tray in to the 1st or 2nd
guide. When grilling in a baking tray, make sure there
is enough liquid in the tray to prevent burning. Turn the
meat during cooking.
After grilling, clean the oven, the accessories, and the
utensils.
Grilling table – small grill
Type of food
Weight
(g)
Guide
(from the bottom)
Temperature
(°C)
Cooking time
(min.)
MEAT
Beefsteak, rare
180 g/piece
3
240
20-25
Pork neck fillet
150 g/piece
3
240
25-30
Cutlets/chops
280 g/piece
3
240
30-35
Grill sausages
70 g/piece
3
240
20-25
Toast
/
3
240
5-10
Open sandwiches
/
3
240
5-10
TOASTED BREAD
30
Grilling table – large grill
Type of food
Weight
(g)
Guide level
(from the bottom)
Temperature
(°C)
Cooking time
(min)
Beefsteak, rare
180 g/piece
3
240
10-15
Beefsteak, well done
180 g/piece
3
240
15-20
Pork neck fillet
150 g/piece
3
240
15-20
MEAT
Cutlets/chops
280 g/piece
3
240
20-25
Veal escalope
140 g/piece
3
240
15-20
Grill sausages
70 g/piece
3
240
10-20
Spam (Leberkäse)
150 g/piece
3
240
15-20
200 g/piece
3
240
15-20
6 slices of bread
/
3
240
1-4
Open sandwiches
/
3
240
2-5
FISH
Salmon steaks/fillets
TOASTED BREAD
Always keep the oven door closed when using the grill (infrared) heater.
Grill heater, grid, and other oven accessories get very hot during grilling. Therefore, use oven mitts and meat tongs.
Always keep the oven door closed when using the grill
(infrared) heater.
Grill heater, grid, and other oven accessories get very
hot during grilling. Therefore, use oven mitts and meat
tongs.
31
GRILL WITH FAN
In this operating mode, the grill heater and the fan
operate simultaneously. Suitable for grilling meat, fish,
and vegetables.
(See descriptions and tips for GRILL.)
4
2
Type of food
Weight
(g)
Guide level
(from the bottom)
Temperature
(°C)
Cooking time
(min)
Duck *
2000
1
180-200
90-110
Pork roast
1500
1
170-190
90-120
Pork shoulder
1500
1
160-180
100-130
Pork shank
700
1
190-210
50-60
Half of chicken
1500
1
200-220
60-80
Chicken*
1500
1
160-180
70-90
200 g/piece
2
200-220
20-30
MEAT
FISH
Trout
32
HOT AIR AND BOTTOM HEATER
The bottom heater, the round heater, and the hot air fan
will operate. Suitable for baking pizzas, apple pies, and
fruitcakes.
(See descriptions and tips for UPPER and BOTTOM
HEATER.)
4
2
Type of food
Guide
(from the bottom)
Temperature
(°C)
Cooking time
(min)
Cheesecake, short crust
2
160-170
60-70
Pizza *
2
220-230
10-15
Quiche Lorraine,
shortcrust
1
200-210
50-60
Apple strudel, phyllo
dough
2
180-190
50-60
33
360° HOT AIR
Round heater and the fan will operate. The fan installed
in the back wall of the oven cavity makes sure the hot air
constantly circulates around the roast or pastry.
2
Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron
pan or tray. Stainless steel trays are not suitable as they
strongly reflect the heat.
Provide enough liquid during the cooking process to
prevent the meat from burning. Turn the meat during
roasting. The roast will remain juicier if you cover it.
Type of food
Weight
(g)
Guide
(from the bottom)
Temperature
(°C)
Cooking time
(min)
1500
1
170-190
90-120
Chicken, whole
1500
2
180-200
70-90
Duck
2000
1
170-190
120-150
Chicken breast
1000
2
190-210
50-60
Stuffed chicken
1500
1
190-210
110-130
MEAT
Pork roast, including skin
34
Baking pastry
Preheating is recommended.
Biscuits and cookies can be baked in shallow baking sheets on several levels simultaneously (2nd and 3rd).
Note that baking time can differ even with if the baking sheets used are the same. The biscuits in the upper baking sheet
may be ready sooner than those in the lower one.
Always place the baking trays on the grid. If you are using the supplied baking sheet, remove the grid.
For even browning, make sure the biscuits are of the same thickness.
Type of food
Guide
(from the bottom)
Temperature
(°C)
Cooking time
(min)
PASTRY
Sponge cake
1
160-170
30-40
Crumble cake
2
170-180
25-35
Plum cake
1
160-170
30-40
Sponge roll *
2
170-180
15-25
Fruit cake, short crust
1
170-180
50-70
Challah (braided yeast
bun)
2
170-180
35-50
Apple strudel
2
180-190
50-60
Pizza *
2
210-220
15-20
Biscuits, short crust *
2
160-170
15-25
Biscuits, pressed *
2
150-160
20-30
Small cakes *
2
150-160
20-30
Cookies, leavened
2
180-190
20-35
Cookies, phyllo dough
2
180-190
20-30
Cream-filled pastry
2
190-200
25-45
Apple and cottage cheese
strudel
2
180-190
55-70
Pizza
2
190-200
20-35
Fried potatoes, ovenready
2
210-220
25-40
Croquettes, oven-baked
2
210-220
20-35
FROZEN PRODUCTS
Do not insert the deep baking tray into the first guide.
35
ECO COOKING
Round heater and the fan will operate. The fan installed
in the back wall of the oven cavity makes sure the hot air
constantly circulates around the roast or pastry.
Type of food
Guide level
(from the bottom)
Temperature
(°C)
Cooking time
(min)
Pork roast, 1 kg
1
200-210
110-130
Pork roast, 2 kg
1
200-210
130-150
Beef roast, 1 kg
1
210-220
100-120
MEAT
FISH
Whole fish, 200 g/piece
2
200-210
40-50
Fish fillet, 100 g/piece
2
210-220
25-35
Pressed cookies
2
180-190
20-30
Small cupcakes
2
190-200
30-35
Sponge roll
2
200-210
15-25
Fruit cake, short crust
1
190-200
55-65
PASTRY
VEGETABLE
Potatoes au gratin
2
190-200
40-50
Lasagne
2
200-210
45-55
Pommes frites, 1 kg
2
230-240
35-45
Chicken medallions, 0.7
kg
2
220-230
30-40
Fish sticks, 0.6 kg
2
220-230
30-40
FROZEN PRODUCTS
Do not insert the deep baking tray into the first guide.
36
BOTTOM HEATER AND FAN
This is used for baking leavened but low-rising pastry and
for preserving fruit and vegetables. Use the second guide
from the bottom and a rather shallow baking tray to allow
the hot air to circulate across the upper side of the dish.
PRESERVATION
Prepare the food to be preserved and jars as usual. Use jars with a rubber sealing ring and a glass cover. Do not use jars
with threaded or metal caps or metal tins. Make sure the jars are of equal size, filled with the same contents, and tightly
sealed.
Pour 1 litre of hot water into the deep tray (approx. 70°C) and place 6 1-litre jars into the tray. Place the tray into the oven
on the second guide.
During preservation, observe the food and cook until the liquid in the jars starts to simmer – when bubbles appear in the
first jar.
Guide
(from the
bottom)
Temperature
(°C)
Cooking time
(min.)
Temperature
at the start of
simmering
Resting time
in the oven
(min)
Strawberries (6×1 l)
2
180
40-60
switch off
20-30
Stone fruits (6×1 l)
2
180
40-60
switch off
20-30
Fruit mush (6×1 l)
2
180
40-60
switch off
20-30
Pickled gherkins (6×1 l)
2
180
40-60
switch off
20-30
Beans/carrots (6×1 l)
2
180
40-60
120 °C, 60 min
20-30
Type of food
FRUIT
VEGETABLE
37
AUTOMATIC COOKING OF MEAT –
AUTO ROAST MODE
In the Auto Roast mode, the upper heater will operate in
combination with the grill heater and the round heater. It
is used for roasting all types of meat.
2
1
When grilling directly on the grid, smear it with oil to prevent the meat from sticking onto it and insert it into the 2nd guide.
Insert a drip tray into the 1st guide. When roasting meat in a baking tray, insert it into the 1st guide.
Type of food
Beef tenderloin
Weight
(g)
Guide
(from the
bottom)
Temperature
(°C)
Cooking time
(minutes)
Core
temperatur
(°C)
1000
2
170-190
60-80
55-75*
Chicken, whole
1500
2
180-200
65-85
85-90
Turkey
4000
2
170-190
150-180
85-90
Pork roast
1500
2
170-190
100-120
70-85
Meat loaf
1000
2
170-190
50-65
80-85
Veal
1000
2
170-190
70-90
75-85
Lamb
1000
2
180-200
50-70
75-85
Venison
1000
2
180-200
60-90
75-85
Whole fish
1000
2
170-190
40-50
75-85
Chicken thighs
1000
2
190-210
45-55
85-90
* rare = 55–60 °C; medium = 65–70 °C; well done = 70–75 °C
38
COMBINED SYSTEMS / STEAM SYSTEM
HOT AIR WITH STEAM
Water from the steam generator enters the oven cavity
in the form of steam. In addition, round heater with fan
operates to provide continuous circulation of the hot air
and steam.
Fill the water tank with fresh water.
2
Type of food
Weight
(g)
Guide
(from the
bottom)
Steam
intensity
Temperature
(°C)
Cooking time
(min)
Beef/leg
1000
1
1
170-190
80-110
Beef/tenderloin
1000
1
2
180-200
50-70
Veal/leg
1000
1
1
180-200
80-110
Lamb
1000
1
1
180-200
60-90
Poultry, whole
1500
1
1
180-200
65-85
Poultry/breast
1000
2
3
180-200
50-60
Pork/fillet
1000
1
2
180-200
50-70
200 g/piece
2
2
190-210
25-35
Potatoes
1000
2
1
190-210
45-60
Potatoes with broccoli
1000
2
2
180-200
35-50
Fish
39
STEAM
Water from the steam generator enters the oven cavity in
the form of steam.
Fill the water tank with fresh water.
2
Meat
Type of food
Weight
(g)
Guide
(from the bottom)
Temperature
(°C)
Cooking time
(min)
Sauerkraut and sausage
700
2
100
30-40
Beef steak
1000
2
100
40-50
Chicken breast
1000
2
100
20-30
Shrimps
1000
2
100
20-30
Fish fillet
500
2
80
15-20
Fish steak
500
2
80
20-25
Whole fish
400
2
100
20-30
Mussels
1000
2
100
15-20
Frankfurter sausage
1000
2
85
10-15
Vegetables
40
Type of food
Weight
(g)
Ratio food:
liquid
Guide
(from the bottom)
Temperature
(°C)
Cooking time
(min)
String beans
500
/
2
100
55-65
Beans – seeds
500
1:2
2
100
90-100
Peas
500
/
2
100
20-25
Caulifl ower – whole
500
/
2
100
25-35
Caulifl ower – chopped
500
/
2
100
15-25
Broccoli – whole
500
/
2
100
20-30
Broccoli – chopped
500
/
2
100
15-25
Carrot – whole
500
/
2
100
25-35
Carrot – diced
500
/
2
100
20-30
Corn
500
/
2
100
25-35
Chickpeas
500
1:2
2
100
85-95
Fennel
500
/
2
100
15-25
Kohlrabi
500
/
2
100
25-35
Red beets - whole
500
/
2
100
65-75
Bell peppers
500
/
2
100
15-20
Radicchio
500
/
2
100
15-20
Brussels sprout
500
/
2
100
20-30
Type of food
Weight
(g)
Ratio food:
liquid
Guide
(from the bottom)
Temperature
(°C)
Cooking time
(min)
Asparagus
500
/
2
100
15-25
Spinach
500
/
2
100
10-15
Swiss chard
500
/
2
100
15-20
Mixed vegetables
1000
/
2
100
25-35
Cabbage
500
/
2
100
35-45
Chinese cabbage
500
/
2
100
30-40
Eggplant / aubergines
500
/
2
100
10-20
Courgettes
500
/
2
100
10-20
Potatoes, whole
500
/
2
100
30-40
Potatoes, sliced
500
/
2
100
25-35
Weight
(g)
Ratio food:
liquid
Guide
(from the bottom)
Temperature
(°C)
Cooking time
(min)
White rice
200
1:2
2
100
25-35
Brown rice
200
1:2
2
100
55-65
Pasta/rice/cereals
Type of food
Risotto
Recipe
1:2
2
100
30-40
Pasta
200
1:2
2
100
15-25
Whole grain pasta
200
1:2
2
100
15-25
Millet
250
1:1
2
100
25-35
Gnocchi
500
/
2
100
15-25
Dumplings
500
/
2
100
15-25
Tortellini
500
/
2
100
20-30
Couscous
500
1:1
2
100
15-20
Ravioli
500
/
2
100
15-20
Weight
(g)
Ratio food:
liquid
Guide
(from the bottom)
Temperature
(°C)
Cooking time
(min)
* Cover the container with a foil
Deserts
Type of food
Melting chocolate *
200
/
2
50
20-30
Soaking/dissolving gelatin *
1 pack
/
2
50
15-20
Rice pudding
Recipe
1:4
2
100
30-40
Leavened dough
Recipe
/
2
40
25-35
Crème caramel
Recipe
/
2
100
40-50
Egg dishes
Type of food
Weight
(g)
Guide
(from the bottom)
Temperature
(°C)
Cooking time
(min)
Soft-boiled eggs
200
2
100
10-15
Hard-boiled eggs
200
2
100
15-20
Poached eggs
200
2
100
13-17
200
2
100
10-15
Recipe
2
100
15-20
Scrambled eggs
Omelette with bacon
41
Fruit
Type of food
Weight
(g)
Guide
(from the bottom)
Temperature
(°C)
Cooking time
(min)
Apple slices
500
2
100
5-15
Apricot slices
500
2
100
5-15
Cherries
500
2
100
10-15
Gooseberries
500
2
100
5-15
Pear – chunks
500
2
100
5-15
Plums
500
2
100
5-15
Rhubarb
500
2
100
5-15
Nectarines
500
2
100
5-10
Type of food
Weight
(g)
Guide
(from the bottom)
Temperature
(°C)
Defrosting time
(min)
Frozen meat
500
2
50
40-50
Defrosting
42
Frozen poultry
1500
2
50
50-60
Frozen fish, 200 g / piece
1000
2
50
35-45
Frozen fruit
500
2
50
10-20
Frozen ready-made meals
1000
2
60
45-60
MAINTENANCE & CLEANING
CONVENTIONAL OVEN CLEANING
Be sure to unplug the appliance from the power supply
and wait for the appliance to cool down.
Children should not clean the appliance or perform
maintenance tasks without proper supervision.
Aluminium finish
Clean the aluminium finish with non-abrasive liquid
cleaners intended for such surfaces. Apply the cleaner
onto a wet cloth and clean the surface. Then, rinse the
surface with water. Do not apply the cleaner directly onto
the aluminium finish.
Do not use abrasive cleaners or sponges.
Note: The surface should not come into contact with
oven cleaning sprays as this may result in visible and
permanent damage.
Stainless steel sheet front side of the
housing
(depending on the model)
Clean this surface only with a mild detergent (soapsuds)
and a soft sponge that will not scratch the finish. Do not
use abrasive cleaners or cleaners containing solvents as
they may damage the housing finish.
You may use the standard cleaning procedure to clean
stubborn dirt in the oven (using cleaners or an oven
spray). After such cleaning, rinse the cleaner residues
thoroughly.
Clean the oven and the accessories after each use
to prevent the dirt from burning into the surface. The
easiest way to remove fat is by using warm soapsuds
while the oven is still warm.
With stubborn dirt and grime, use conventional oven
cleaners. Rinse the oven thoroughly with clean water to
remove all cleaner residue.
Never use aggressive cleaners, abrasive cleaners,
abrasive sponges, stain and rust removers etc.
Clean the accessories (baking sheets and trays, grids
etc.) with hot water and detergent.
The oven, the oven cavity and the baking trays are lined
with a special enamel coating for a smooth and resistant
surface. This special coating makes cleaning at room
temperature easier.
Lacquer-coated surfaces and plastic parts
(depending on the model)
Do not clean the knobs and buttons, door handles,
stickers, and rating/type plates with abrasive cleaners or
abrasive cleaning materials, alcohol-based cleaners, or
with alcohol.
Immediately remove any stains with a soft non-abrasive
cloth and some water, in order to avoid damaging the
surface.
You may also use cleaners and cleaning materials
intended for such surfaces as instructed by their
respective manufacturers.
The aluminium-coated surfaces should not come
into contact with oven cleaning sprays as this may result
in visible and permanent damage.
43
USING THE STEAM CLEAN FUNCTION TO CLEAN THE OVEN
Before running the Steam Clean program, add fresh water into the water tank.
Choose ”Extra/Additional Functions” in the main
menu and select the Steam Clean symbol.
Confirm the setting by pressing on the KNOB.
Press the START key.
After starting the program, wait until the time indicated on the screen expires (13 minutes).
When the Steam Clean program is complete, wait for the oven to cool down sufficiently so that you can wipe the oven
interior safely, without burning yourself.
Use the Steam Clean function after the oven has fully cooled down.
CLEANING THE STEAM SYSTEM
Cleaning depends on the water hardness level.
°N
Estimated use of
water in litres before
descaling is required
Number of coloured
stripes on the test strip
Soft
0–3 dH
100
4 green stripes
Slightly hard
3–7 dH
70
1 red stripe
Water hardness
Medium hard
Hard
Very hard
7–14 dH
50
2 red stripes
14–21 dH
35
3 red stripes
>21 dH
25
4 red stripes
We recommend using the descaling agent as it delivers quality results of the steam system cleaning process.
The following note will appear on the display: »Please run the descaling procedure.« The notes on the display will
guide you through the descaling procedure.
1. Add the descaling agent into the water tank (diluted in water at a ratio of 1:8).
2. Descaling in progress.
3. Descaling complete. Please discard the liquid, rinse the water tank and add fresh water for the rinsing process.
4. Rinsing process complete. Clean the tank and wipe the oven.
Also clean the filter foam (see chapter CLEANING THE FILTER FOAM)
44
CLEANING THE FILTER FOAM
Any time you clean the water tank or descale the appliance, also clean the filter foam.
1
Open the water tank cover.
2
Remove the inlet pipe from the pipe
attachment.
Clean the inlet pipe with the filter foam
under running water. Rinse the foam
clean so that there are no visible impurities
on it. Thus, you will make sure the appliance
operates correctly and preserve the fresh
flavour and smell of food.
3
If the filter foam is detached
from the inlet pipe, replace it by
inserting the pipe to the depth of two thirds
of the overall foam length.
4
45
REMOVING AND CLEANING THE WIRE GUIDES
Only use conventional cleaners to clean the guides.
After cleaning, re-tighten the screws on the guides with a
screwdriver.
46
1
Undo the screw.
2
Remove the guides from the holes in the back wall.
REMOVING AND INSERTING THE OVEN DOOR
1
First, fully open the door (as far as it will go).
2
Slightly lift the hinge retainers and pull the door
towards you.
B
A
Slowly close the door to a 45-degree angle (relative
to the position of the fully closed door); then, lift the
door and pull it out.
3
To replace the door, observe the reverse order. If
the door does not open or close properly, make sure the
notches on the hinges are aligned with the hinge beds.
When replacing the door, always make sure the hinge retainers
are correctly placed in the hinge beds to prevent sudden
closing of the main hinge which is connected to a strong main
spring. If the main spring is engaged, there is a risk of injury.
SOFT DOOR OPENING (depending on the model)
Oven door is fitted with a system that dampens the door opening force, starting at the 75-degree angle.
SOFT DOOR CLOSING (depending on the model)
Oven door is fitted with a system that dampens the door closing force, starting at the 75-degree angle. It allows simple, quiet, and
smooth closing of the door. A gentle push (to a 15-degree angle relative to the closed door position) is enough for the door to close
automatically and softly.
If the force applied to close the door is too strong, the effect
of the system is reduced or the system will be bypassed for
safety.
MECHANICAL DOOR LOCK (depending on the model)
Open the door lock by gently pushing it to the right with your thumb while simultaneously pulling the door outwards.
When the oven door is closed, the door lock automatically
returns to the initial position.
47
REMOVING AND INSERTING THE OVEN DOOR GLASS PANE
Oven door glass pane can be cleaned from the inside, but it has to be removed first. Remove the oven door (see chapter
”Removing and replacing the oven door”).
Slightly lift the supports on the left and right side of
the door (marking 1 on the support) and pull them
away from the glass pane (marking 2 on the support).
1
Hold the door glass pane by the lower edge; slightly
lift it so that it is no longer attached to the support;
and remove it.
2
To remove the third glass pane (only with some
models), lift and remove it. Also remove the rubber
seals on the glass pane.
3
To replace the glass pane, observe the reverse
order. The markings (semicircle) on the door and the
glass pane should overlap.
48
REPLACING THE BULB
The bulb is a consumable and therefore not covered by warranty. Before changing the bulb, remove the trays, the grid,
and the guides.
Use a Phillips (cross) screwdriver.
(Halogen lamp: G9, 230 V, 25 W)
1
Use a flat screwdriver to release the bulb cover and
remove it.
Make sure not to damage the enamel.
2
Remove the halogen bulb.
Use protection to avoid burs.
There is a gasket on the cover which should not be
removed. Do not allow the gasket to be detached from
the cover. The gasket should fit correctly onto the oven
cavity wall.
c
b
a
49
TROUBLESHOOTING TABLE
Problem/error
There is no response of the
sensors; the display is frozen.
The main fuse in your home trips
often.
The oven lighting does not work.
The pastry is underdone.
Error code is displayed:
ERRXX ...
* XX denotes the number/code of
the error.
Water is not pumped into the
steam system.
Solution
Disconnect the appliance from the power mains for a few minutes (undo the fuse
or switch off the main switch); then, reconnect the appliance and switch it on.
Call a service technician.
The process of changing the light bulb is described in the chapter.
Cleaning and Maintenance.
There is an error in the electronic module operation. Disconnect the appliance
from the power mains for a few minutes. Then, reconnect it and set the time of
day.
If the error is still indicated, call a service technician.
Check the water level in the water tank.
Not enough water in the water tank.
Make sure the tubes on the back of the water tank and the holes are not clogged.
If the problems persist despite observing the advice
above, call an authorized service technician. Repair or
any warranty claim resulting from incorrect connection
or use of the appliance shall not be covered by the
warranty. In this case, the user will cover the cost of
repair.
Before the repair, disconnect the appliance from the
power mains (by removing the fuse or by removing the
plug from the wall outlet).
50
DISPOSAL
Packaging is made of environmentally
friendly materials that can be recycled,
disposed of, or destroyed without any
hazard to the environment. To this end,
packaging materials are labelled appropriately.
The symbol on the product or its packaging indicates
that the product should not be treated as normal
household waste. The product should be taken to an
authorized collection center for waste electric and
electronic equipment processing.
Correct disposal of the product will help prevent any
negative effects on the environment and health of people
which could occur in case of incorrect product removal.
For detailed information on removal and processing of
the product, please contact the relevant municipal body
in charge of waste management, your waste disposal
service, or the store where you bought the product.
We reserve the right to any changes and errors in the instructions for use.
51
COOKING TEST
Food tested in compliance with the EN 60350-1 standard.
Conventional baking
Dish
Shortbread - single level
Shortbread - single level
Shortbread - two levels
Cupcakes - single level
Cupcakes - single level
Cupcakes - two levels
Sponge cake
Sponge cake
Apple pie
Apple pie
Sponge cake
Equipment
Shallow enamelcoated baking
sheet
Shallow enamelcoated baking
sheet
Shallow enamelcoated baking
sheet
Shallow enamelcoated baking
sheet
Shallow enamelcoated baking
sheet
Shallow enamelcoated baking
sheet
Round metal
mould, diameter
26 cm/Wire
shelf
Round metal
mould, diameter
26 cm/Wire
shelf
2 x round metal
mould, diameter
20 cm/Wire
shelf
2 x round metal
mould, diameter
20 cm/Wire
shelf
Round metal
mould, diameter
26 cm/Wire
shelf "
Guide
(from the
bottom)
Temperature
(°C)
Cooking time
(min)
2
140-150 *
25-40
2
140-150 *
25-40
2, 3
140-150 *
25-40
2
140-150 *
20-35
2
150-160 *
20-35
2, 3
140-150 *
30-45
1
160-170 *
20-35
1
160-170 *
20-35
1
170-180
65-85
2
160-170
65-85
2
150-160
System
10
* Preheat for 10 minutes. Do not use fast preheat function
Grilling
Dish
Equipment
Guide
(from the
bottom)
Temperature
(°C)
Cooking time
(min)
Toast
Wire shelf
4
230 *
1:00-3:00
Beefburgers
Wire shelf +
baking sheet as
drip tray
3
230 *
25-35 **
* Preheat for 10 minutes. Do not use fast preheat function
52
System
Steaming
Dish
Equipment
Guide
(from the
bottom)
Temperature
(°C)
Cooking time
(min)
Broccoli, fresh; one
container
perforated
container +
baking sheet as
drip tray
2+1
100
22-27
Broccoli, fresh; 300 g
perforated
container +
baking sheet as
drip tray
2+1
100
17-22
Peas, frozen; 2,5 kg
perforated
container +
baking sheet as
drip tray
2+1
100
45-50
Peas, frozen; 1,8 kg per
container
2 x perforated
container +
baking sheet as
drip tray
3+2+1
100
50-60
System
53
Degrees of doneness for meat
TYPE OF MEAT
Core temperature
(°C)
BEEF
Raw
40-45
Rare
55-60
Medium
65-70
Well done
75-80
VEAL
Well done
75-85
PORK
Medium
65-70
Well done
75-85
LAMB
Well done
79
MUTTON
Raw
45
Rare
55-60
Medium
65-70
Well done
80
GOAT MEAT
Medium
70
Well done
82
POULTRY
Well done
82
FISH
Well done
54
65-70
COMBI_STEAM_DM_45
en/au (09-16)
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