Asko OCS8456S Combi Steam Oven User Manual

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 fulfi l 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 fi nd 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 />

2

Important information

Tip, note

CONTENTS

COMBINED STEAM OVEN

TECHNICAL SPECIFICATIONS

CONTROL UNIT

IMPORTANT SAFETY INSTRUCTIONS

BEFORE CONNECTING THE OVEN: 9

BEFORE USING THE APPLIANCE FOR THE

FIRST TIME 10

7

8

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

4

4

STEP 2: TIMER FUNCTIONS – DURATION

STEP 3: STEP COOKING

STEP 4: START THE COOKING PROCESS

STEP 5: END OF COOKING AND SWITCHING

OFF THE OVEN 22

STEP 6: SELECTING ADDITIONAL FUNCTIONS 24

19

20

22

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

44 CLEANING THE STEAM SYSTEM

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 fi gure represents one of the built-in appliance models. Since the appliances for which these instructions were drawn up may have diff erent 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)

4

B Code/ID

C Type

D Brand

E Model

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.

WIRE GUIDES

The wire guides allow preparation of the food on fi ve 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 fi tted for the 2nd and

3rd level. There are several diff erent designs of the pull-out guides (depending on the model):three partially extendible, one fully and two partially extendible, and three fully extendible guides.

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 fi tted 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).

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.

Never place the deep baking tray in the fi rst 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, fi sh 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.

In case of wire guides, the tray should always be inserted into the groove between the two wire profi les.

The GRID is used for grilling or as support for a pan, baking tray or baking dish with the food.

With telescopic extendible guides, fi rst 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.

Close the oven door when the telescopic guides are retracted all the way into the oven.

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.

The SHALLOW BAKING SHEET is used for baking pastry and cakes.

3

2

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.

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6

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.

CONTROL UNIT

PROFESSIONAL MODE

AUTOMATIC

QUICK ACCESS

TO STEAM

PROGRAMS

MY RECIPES

EXTRA

FUNCTIONS

GENERAL

SETTINGS

1

ON/OFF KEY

2

OVEN

LIGHTING

ON/OFF KEY

3

BACK KEY

Touch briefl y to return to previous menu.

Touch and hold to return to main menu.

4

Selection and

CONFIRMA-

TION KNOB

5

MINUTE

MINDER/

ALARM

Select the setting by rotating the knob.

Confi rm your

selection by pressing the knob.

7

START/STOP

KEY

Long touch: START

Long touch during

operation: STOP

6

CHILD LOCK

KEY

Locking the control unit

8

DISPLAY – displays all settings

NOTE:

The keys will respond better if you touch them with a larger area of your fi ngertip. Each time you press a key, this will be acknowledged by a short acoustic signal.

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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 fi nish 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 fi re hazard.

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.

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.

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.

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).

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.

Make sure the vents are never covered or obstructed in any other way.

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.

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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 fi rst 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 fl avour 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 fl avour or smell; therefore, meat or fi sh can be cooked together with vegetables. Steam is also suitable for blanching, defrosting and reheating or keeping the food warm.

TESTING WATER HARDNESS

Water hardness test should be carried out before fi rst use.

A warning will appear on the display: ”Use the test paper to measure water hardness.”

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 confi rm the selection with the CHECK MARK.

4 green stripes

1 red stripe

2 red stripes

3 red stripes

4 red stripes

Soft

Slightly hard

Medium hard

Hard

Very hard

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.

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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 fi rst use.

Always fi ll 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.

3

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.

4

Push the water tank back into the housing to the fi nal position (until the short click). Then, press the tank door to close it.

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.

SWITCHING ON THE APPLIANCE FOR THE FIRST TIME

SETTING THE CLOCK

After connecting your appliance or after an extended power outage, 12:00 will fl ash on the display. Set the time of day.

Confi rm each setting by pressing the KNOB.

Press the KNOB to set the time.

Turn the KNOB and fi rst 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.

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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.

Confi rm each setting by pressing the KNOB.

Automatic mode

In this mode, fi rst select the type of food. This is followed by automatic setting of the quantity, level of doneness, and cooking end time.The program off ers 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 fl avour 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.

A) COOKING BY SELECTING THE TYPE OF FOOD (Auto mode)

Confi rm each setting by pressing the KNOB.

Rotate the KNOB and select the Auto mode.

Confi rm the setting by pressing on the KNOB.

Select the type of food and the dish. Confi rm the selection.

Preset values will appear. Rotate the KNOB and confi rm by pressing the KNOB to change these settings.

1 2 3 4 5

1 Amount

2 Doneness

3 Delayed start

4 Cooking duration

5 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 fl ash 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 confi rm 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.

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B) STEAM COOKING (quick access to steam programs)

Confi rm each setting by pressing the KNOB.

Rotate the KNOB and select Steam. Confi rm the setting by pressing on the KNOB.

Select the settings by rotating the KNOB and pressing it to confi rm.

1 2

1 Preheating

2 Hot air with steam

3 4 5 6

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, fi sh, meat, and potatoes – when not cooking in a sauce. Place the steam set into the 2nd guide.

COOKING

SYSTEMS

DESCRIPTION

COMBINED SYSTEMS / STEAM SYSTEM

HOT AIR WITH STEAM

cooking without changing the colour or shape of the food. Three options are available:

HIGH: cooking escalopes, steaks, and smaller chunks of meat

MEDIUM: reheating cool/frozen meals, cooking fi sh fi llets 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).

PRESET

TEMPERATURE

(°C)

MIN – MAX

TEMPERATURE

(°C)

180

100

30 - 250

30 - 250

30 - 250

40 – 100

Touch the START key to start oven operation.

The symbol °C will fl ash on the display until the selected temperature is reached.

C) COOKING BY SELECTING THE OPERATING MODE (Professional mode)

Confi rm each setting by pressing the KNOB.

Rotate the KNOB and select Professional (Pro)

mode. Confi rm the selection.

Select the settings by rotating the KNOB and pressing it to confi rm.

1

1 Preheating

2 System

2 3 4 5 6

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 fl ash 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 confi rm 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.

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COOKING SYSTEMS

(depending on the model)

SYSTEM DESCRIPTION

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 eff ect, 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.

PRESET

TEMPERATURE

(°C)

200

150

160

240

240

170

200

180

180

180

180

MIN – MAX

TEMPERA-

TURE (°C)

30 – 250

30 – 235

30 – 235

30 – 250

30 – 250

30 – 250

30 – 250

30 – 250

-

30 – 230

30 – 240

Touch the START key to start oven operation. All selected settings are indicated on the display.

The symbol °C will fl ash on the display until the selected temperature is reached. A short beep will be heard. Cooking/ baking systems cannot be changed during operation.

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 defi ne the duration of oven operation (cooking time). Set the desired cooking time and confi rm 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.

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STEP 3: STEP COOKING

This mode allows you to combine three diff erent cooking modes successively in a single cooking process.

Choose diff erent 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. Confi rm the setting by pressing on the

KNOB.

Select: step 1, step 2, step 3

Confi rm the settings by pressing on the KNOB.

The fi rst step will already have been selected if you have already set the timer functions.

Set the cooking system, temperature, and time.

Confi rm 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 defi ned 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 specifi ed.

If you wish to delete a step during operation, turn the KNOB, choose the step and cancel it by confi rming the X mark.

This can only be done with steps that have not started yet.

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, fi sh, sausages;

bread, bread rolls: use steam during the fi rst 5–10 minutes of baking. The crust will be crunchy and nicely browned.

vegetable and fruit souffl

vegetables, especially potatoes, caulifl ower, 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.

Confi rm your choice with the KNOB.

Rotate the KNOB and select the symbol.

Confi rm your choice with the KNOB.

DIRECT STEAM INJECTION

Press the symbol for steam injection. The symbol fl ashes 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 fl ashes. 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 .

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STEP 4: START THE COOKING PROCESS

The START/STOP key will fl ash before the start of the cooking process.

Start the cooking process by briefl y 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.

SAVING USER-DEFINED PROGRAMS (MY RECIPES)

Choose the symbol and enter the name by rotating the KNOB and confi rming respective letters. If necessary, delete a character using the arrow; use the check mark or touch the START/STOP key to confi rm 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.

Confi rm 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.

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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.

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 fi rst 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

26

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.Confi rm 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 fi rst 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” fi eld: 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.

DESCRIPTIONS OF SYSTEMS (COOKING MODES) AND COOKING

TABLES

If your desired food cannot be found in the cooking table, fi nd 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

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 aff ect 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

28

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 refl ect the heat.

Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are not suitable as they strongly refl ect the heat.

Type of food

MEAT

Pork roast

Pork shoulder

Pork roulade

Roast beef

Veal roulade

Lamb sirloin

Rabbit loin

Deer shank

Meat rolls

FISH

Braised fish 1 kg

Weight

(g)

1500

1500

1500

1500

1500

1500

1000

1500

/

200 g/piece

Guide

(from the bottom)

2

1

2

1

2

1

1

2

1

2

Temperature

(°C)

180-200

180-200

180-200

170-190

180-200

180-200

180-200

180-200

180-200

190-210

Cooking time

(min)

90-120

110-140

90-110

120-150

80-100

60-80

50-70

90-120

15-30

40-50

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 refl ect 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)

PASTRY

White bread, 1 kg *

Buckwheat bread, 1 kg *

Whole grain bread, 1 kg *

Rye bread, 1 kg *

Spelt bread, 1 kg *

Sweet soufflé

Bread rolls *

Walnut cake

Sponge cake *

Macarons (meringue pastry)

Vegetable rolls

Fruit rolls

Small pastries made with yeast dough

Cabbage pirozhki *

Fruitcake

Meringue cookies

Jelly-filled rolls (Buchtel)

2

2

2

2

2

2

1

2

2

1

2

2

2

2

1

2

2

Temperature

(°C)

220

180-190

180-190

180-190

180-190

180-190

170-190

190-210

170-180

160-170

130-150

190-200

190-200

200-210

190-200

130-150

80-90

170-180

Cooking time

(min)

25-35

25-35

20-30

25-35

80-100

110-130

30-40

10-15

30-40

50-60

50-60

50-60

50-60

40-50

20-30

50-60

30-40

15-25

Tip

Is the cake done?

Use

• 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 bottom?

• Use a dark-coloured baking sheet or tray.

• 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 underdone?

• Increase temperature and extend baking time.

Do not insert the deep baking tray into the fi rst guide.

29

30

LARGE GRILL, GRILL

When grilling food with the large grill, the upper heater and the grill heater fi tted 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 fi ve 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 fi sh (steaks, escalopes, salmon steaks or fi llets 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)

MEAT

Beefsteak, rare

Pork neck fillet

Cutlets/chops

Grill sausages

TOASTED BREAD

Toast

Open sandwiches

180 g/piece

150 g/piece

280 g/piece

70 g/piece

/

/

3

3

3

3

3

3

Temperature

(°C)

240

240

240

240

240

240

Cooking time

(min.)

20-25

25-30

30-35

20-25

5-10

5-10

Grilling table – large grill

Type of food Weight

(g)

Guide level

(from the bottom)

Temperature

(°C)

Cooking time

(min)

MEAT

Beefsteak, rare

Beefsteak, well done

Pork neck fillet

Cutlets/chops

Veal escalope

Grill sausages

Spam (Leberkäse)

FISH

Salmon steaks/fillets

TOASTED BREAD

6 slices of bread

Open sandwiches

180 g/piece

180 g/piece

150 g/piece

280 g/piece

140 g/piece

70 g/piece

150 g/piece

200 g/piece

/

/

3

3

3

3

3

3

3

3

3

3

Always keep the oven door closed when using the grill (infrared) heater.

240

240

240

240

240

240

240

240

240

240

10-15

15-20

15-20

20-25

15-20

10-20

15-20

15-20

1-4

2-5

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

32

GRILL WITH FAN

In this operating mode, the grill heater and the fan operate simultaneously. Suitable for grilling meat, fi sh, and vegetables.

(See descriptions and tips for GRILL.)

4

2

Type of food

MEAT

Duck *

Pork roast

Pork shoulder

Pork shank

Half of chicken

Chicken*

FISH

Trout

Weight

(g)

2000

1500

1500

700

1500

1500

200 g/piece

Guide level

(from the bottom)

Temperature

(°C)

1

1

1

1

1

1

2

180-200

170-190

160-180

190-210

200-220

160-180

200-220

Cooking time

(min)

90-110

90-120

100-130

50-60

60-80

70-90

20-30

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

Cheesecake, short crust

Pizza *

Quiche Lorraine, shortcrust

Apple strudel, phyllo dough

Guide

(from the bottom)

2

2

1

2

Temperature

(°C)

160-170

220-230

200-210

180-190

Cooking time

(min)

60-70

10-15

50-60

50-60

33

34

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 refl ect 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

MEAT

Pork roast, including skin

Chicken, whole

Duck

Chicken breast

Stuff ed chicken

Weight

(g)

1500

1500

2000

1000

1500

Guide

(from the bottom)

1

2

1

2

1

Temperature

(°C)

170-190

180-200

170-190

190-210

190-210

Cooking time

(min)

90-120

70-90

120-150

50-60

110-130

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 diff er 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

Crumble cake

Plum cake

Sponge roll *

Fruit cake, short crust

Challah (braided yeast bun)

Apple strudel

Pizza *

Biscuits, short crust *

Biscuits, pressed *

Small cakes *

Cookies, leavened

Cookies, phyllo dough

Cream-fi lled pastry

FROZEN PRODUCTS

Apple and cottage cheese strudel

Pizza

Fried potatoes, ovenready

Croquettes, oven-baked

1

2

1

2

1

2

2

2

2

2

2

2

2

2

2

2

2

2

160-170

170-180

160-170

170-180

170-180

170-180

180-190

210-220

160-170

150-160

150-160

180-190

180-190

190-200

180-190

190-200

210-220

210-220

30-40

25-35

30-40

15-25

50-70

35-50

50-60

15-20

15-25

20-30

20-30

20-35

20-30

25-45

55-70

20-35

25-40

20-35

Do not insert the deep baking tray into the fi rst guide.

35

36

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

MEAT

Pork roast, 1 kg

Pork roast, 2 kg

Beef roast, 1 kg

FISH

Whole fi sh, 200 g/piece

Fish fi llet, 100 g/piece

PASTRY

Pressed cookies

Small cupcakes

Sponge roll

Fruit cake, short crust

VEGETABLE

Potatoes au gratin

Lasagne

FROZEN PRODUCTS

Pommes frites, 1 kg

Chicken medallions, 0.7 kg

Fish sticks, 0.6 kg

Do not insert the deep baking tray into the fi rst guide.

Guide level

(from the bottom)

1

1

1

2

2

2

2

2

1

2

2

2

2

2

Temperature

(°C)

200-210

200-210

210-220

200-210

210-220

180-190

190-200

200-210

190-200

190-200

200-210

230-240

220-230

220-230

Cooking time

(min)

110-130

130-150

100-120

40-50

25-35

20-30

30-35

15-25

55-65

40-50

45-55

35-45

30-40

30-40

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, fi lled 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 fi rst jar.

Type of food Guide

(from the bottom)

Temperature

(°C)

Cooking time

(min.)

Temperature at the start of simmering

Resting time in the oven

(min)

FRUIT

Strawberries (6×1 l)

Stone fruits (6×1 l)

Fruit mush (6×1 l)

VEGETABLE

Pickled gherkins (6×1 l)

Beans/carrots (6×1 l)

2

2

2

2

2

180

180

180

180

180

40-60

40-60

40-60

40-60

40-60 switch off 20-30 switch off 20-30 switch off 20-30 switch off 20-30

120 °C, 60 min 20-30

37

38

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

Chicken, whole

Turkey

Pork roast

Meat loaf

Veal

Lamb

Venison

Whole fi sh

Chicken thighs

Weight

(g)

1000

1500

4000

1500

1000

1000

1000

1000

1000

1000

2

2

2

2

2

2

Guide

(from the bottom)

2

2

2

2

Temperature

(°C)

170-190

180-200

170-190

170-190

170-190

170-190

180-200

180-200

170-190

190-210

Cooking time

(minutes)

60-80

65-85

150-180

100-120

50-65

70-90

50-70

60-90

40-50

45-55

Core temperatur

(°C)

55-75*

85-90

85-90

70-85

80-85

75-85

75-85

75-85

75-85

85-90

* rare = 55–60 °C; medium = 65–70 °C; well done = 70–75 °C

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

Beef/leg

Beef/tenderloin

Veal/leg

Lamb

Poultry, whole

Poultry/breast

Pork/fillet

Fish

Potatoes

Potatoes with broccoli

Weight

(g)

1000

1000

1000

1000

1500

1000

1000

200 g/piece

1000

1000

Guide

(from the bottom)

1

1

1

1

1

2

2

2

1

2

Steam intensity

1

1

1

1

2

2

1

3

2

2

Temperature

(°C)

Cooking time

(min)

170-190

180-200

180-200

180-200

180-200

180-200

180-200

190-210

190-210

180-200

80-110

50-70

80-110

60-90

65-85

50-60

50-70

25-35

45-60

35-50

39

40

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

Sauerkraut and sausage

Beef steak

Chicken breast

Shrimps

Fish fillet

Fish steak

Whole fish

Mussels

Frankfurter sausage

Vegetables

Type of food

String beans

Beans – seeds

Peas

Caulifl ower – whole

Caulifl ower – chopped

Broccoli – whole

Broccoli – chopped

Carrot – whole

Carrot – diced

Corn

Chickpeas

Fennel

Kohlrabi

Red beets - whole

Bell peppers

Radicchio

Brussels sprout

Weight

(g)

500

500

500

500

500

500

500

500

500

500

500

500

500

500

500

500

500

Weight

(g)

700

1000

1000

1000

500

500

400

1000

1000

Guide

(from the bottom)

2

2

2

2

2

2

2

2

2

Temperature

(°C)

100

100

100

100

80

80

100

100

85

Cooking time

(min)

30-40

40-50

20-30

20-30

15-20

20-25

20-30

15-20

10-15

/

1:2

/

/

/

/

/

/

/

/

/

/

/

1:2

/

/

/

Ratio food: liquid

Guide

(from the bottom)

2

2

2

2

2

2

2

2

2

2

2

2

2

2

2

2

2

Temperature

(°C)

Cooking time

(min)

100

100

100

100

100

100

100

100

100

100

100

100

100

100

100

100

100

55-65

90-100

20-25

25-35

15-25

20-30

15-25

25-35

20-30

25-35

85-95

15-25

25-35

65-75

15-20

15-20

20-30

Type of food

Asparagus

Spinach

Swiss chard

Mixed vegetables

Cabbage

Chinese cabbage

Eggplant / aubergines

Courgettes

Potatoes, whole

Potatoes, sliced

Pasta/rice/cereals

Type of food Weight

(g)

White rice

Brown rice

Risotto

Pasta

Whole grain pasta

Millet

Gnocchi

Dumplings

Tortellini

Couscous

Ravioli

* Cover the container with a foil

200

200

Recipe

200

200

250

500

500

500

500

500

Deserts

Type of food Weight

(g)

Melting chocolate *

Soaking/dissolving gelatin *

Rice pudding

Leavened dough

Crème caramel

200

1 pack

Recipe

Recipe

Recipe

Weight

(g)

500

500

500

500

500

500

500

500

1000

500

Egg dishes

Type of food

Soft-boiled eggs

Hard-boiled eggs

Poached eggs

Scrambled eggs

Omelette with bacon

Weight

(g)

200

200

200

200

Recipe

/

/

/

/

/

/

/

/

/

/

Ratio food: liquid

Guide

(from the bottom)

2

2

2

2

2

2

2

2

2

2

Temperature

(°C)

Cooking time

(min)

100

100

100

100

100

100

100

100

100

100

15-25

10-15

15-20

25-35

35-45

30-40

10-20

10-20

30-40

25-35

1:2

1:2

1:2

1:2

1:2

1:1

/

/

/

1:1

/

Ratio food: liquid

Guide

(from the bottom)

2

2

2

2

2

2

2

2

2

2

2

Temperature

(°C)

Cooking time

(min)

100

100

100

100

100

100

100

100

100

100

100

25-35

55-65

30-40

15-25

15-25

25-35

15-25

15-25

20-30

15-20

15-20

Ratio food: liquid

/

1:4

/

/

/

Guide

(from the bottom)

2

2

2

2

2

Temperature

(°C)

Cooking time

(min)

50

50

100

40

100

20-30

15-20

30-40

25-35

40-50

Guide

(from the bottom)

2

2

2

2

2

Temperature

(°C)

100

100

100

100

100

Cooking time

(min)

10-15

15-20

13-17

10-15

15-20

41

42

Fruit

Type of food

Apple slices

Apricot slices

Cherries

Gooseberries

Pear – chunks

Plums

Rhubarb

Nectarines

Defrosting

Type of food

Frozen meat

Frozen poultry

Frozen fish, 200 g / piece

Frozen fruit

Frozen ready-made meals

Weight

(g)

500

500

500

500

500

500

500

500

Weight

(g)

500

1500

1000

500

1000

Guide

(from the bottom)

2

2

2

2

2

2

2

2

Temperature

(°C)

100

100

100

100

100

100

100

100

Cooking time

(min)

5-15

5-15

10-15

5-15

5-15

5-15

5-15

5-10

Guide

(from the bottom)

2

2

2

2

2

Temperature

(°C)

50

50

50

50

60

Defrosting time

(min)

40-50

50-60

35-45

10-20

45-60

MAINTENANCE & 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 fi nish

Clean the aluminium fi nish 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 fi nish.

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 fi nish. Do not use abrasive cleaners or cleaners containing solvents as they may damage the housing fi nish.

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.

CONVENTIONAL OVEN CLEANING

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.

43

44

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.

Confi rm 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).

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.

Water hardness

Soft

Slightly hard

Medium hard

Hard

Very hard

°N

0–3 dH

3–7 dH

7–14 dH

14–21 dH

>21 dH

Estimated use of water in litres before descaling is required

100

70

50

35

25

Number of coloured stripes on the test strip

4 green stripes

1 red stripe

2 red stripes

3 red stripes

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 fi lter foam (see chapter CLEANING THE FILTER FOAM)

CLEANING THE FILTER FOAM

Any time you clean the water tank or descale the appliance, also clean the fi lter foam.

1

Open the water tank cover.

2

Remove the inlet pipe from the pipe attachment.

3

Clean the inlet pipe with the fi lter 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 fl avour and smell of food.

4

If the fi lter foam is detached from the inlet pipe, replace it by inserting the pipe to the depth of two thirds of the overall foam length.

45

46

REMOVING AND CLEANING THE WIRE GUIDES

Only use conventional cleaners to clean the guides.

1

Undo the screw.

2

Remove the guides from the holes in the back wall.

After cleaning, re-tighten the screws on the guides with a screwdriver.

REMOVING AND INSERTING THE OVEN DOOR

1

First, fully open the door (as far as it will go).

B

A

2

Slightly lift the hinge retainers and pull the door towards you.

3

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.

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 fi tted 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 fi tted 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 eff ect 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

48

REMOVING AND INSERTING THE OVEN DOOR GLASS PANE

Oven door glass pane can be cleaned from the inside, but it has to be removed fi rst. Remove the oven door (see chapter

”Removing and replacing the oven door”).

1

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).

2

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.

3

To remove the third glass pane (only with some models), lift and remove it. Also remove the rubber seals on the glass pane.

To replace the glass pane, observe the reverse order. The markings (semicircle) on the door and the glass pane should overlap.

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) c b a

1

Use a fl at 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 fi t correctly onto the oven cavity wall.

49

50

TROUBLESHOOTING TABLE

Problem/error Solution

There is no response of the sensors; the display is frozen.

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.

The main fuse in your home trips often.

Call a service technician.

The oven lighting does not work.

The process of changing the light bulb is described in the chapter.

The pastry is underdone.

Cleaning and Maintenance.

Error code is displayed:

ERRXX ...

* XX denotes the number/code of the error.

Water is not pumped into the steam system.

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).

DISPOSAL

Packaging is made of environmentally disposed of, or destroyed without any friendly materials that can be recycled, 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 eff ects 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

52

COOKING TEST

Food tested in compliance with the EN 60350-1 standard.

Conventional baking

Dish Equipment Guide

(from the bottom)

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

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 "

2

2

2, 3

2

2

2, 3

1

1

1

2

2

* Preheat for 10 minutes. Do not use fast preheat function

Grilling

Dish Equipment Guide

(from the bottom)

4 Toast

Beefburgers

Wire shelf

Wire shelf + baking sheet as drip tray

3

* Preheat for 10 minutes. Do not use fast preheat function

Temperature

(°C)

Cooking time

(min)

140-150 *

140-150 *

140-150 *

140-150 *

150-160 *

140-150 *

160-170 *

160-170 *

170-180

160-170

150-160

25-40

25-40

25-40

20-35

20-35

30-45

20-35

20-35

65-85

65-85

10

Temperature

(°C)

Cooking time

(min)

230 * 1:00-3:00

230 * 25-35 **

System

System

Steaming

Dish Equipment

Broccoli, fresh; one container

Broccoli, fresh; 300 g

Peas, frozen; 2,5 kg

Peas, frozen; 1,8 kg per container perforated container + baking sheet as drip tray perforated container + baking sheet as drip tray perforated container + baking sheet as drip tray

2 x perforated container + baking sheet as drip tray

Guide

(from the bottom)

Temperature

(°C)

Cooking time

(min)

2+1 100 22-27

2+1

2+1

3+2+1

100

100

100

17-22

45-50

50-60

System

53

54

Degrees of doneness for meat

TYPE OF MEAT

BEEF

Raw

Rare

Medium

Well done

VEAL

Well done

PORK

Medium

Well done

LAMB

Well done

MUTTON

Raw

Rare

Medium

Well done

GOAT MEAT

Medium

Well done

POULTRY

Well done

FISH

Well done

Core temperature

(°C)

40-45

55-60

65-70

75-80

75-85

65-70

75-85

79

45

55-60

65-70

80

70

82

82

65-70

COMBI_STEAM_DM_45 en/au (09-16)

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