Privileg PCCF 50201260 W, PCCF 30201050 W, PCCF 50201260 X, PCCF 30201051 X, PCCF 80211260 W, PCCF 30201060 W, PCCF 50201250 W, PCCF 30201051 W, PCCF 30201050 X User guide

Privileg PCCF 50201260 W, PCCF 30201050 W, PCCF 50201260 X, PCCF 30201051 X, PCCF 80211260 W, PCCF 30201060 W, PCCF 50201250 W, PCCF 30201051 W, PCCF 30201050 X User guide
Gebrauchsanweisung
Instructions for use
Mode d’emploi
Gebruiksaanwijzing
Istruzioni per l’uso
Instrukcje użytkowania
Használati utasítás
ИнструкциЯ за употреба
Brugsanvisning
Bruksanvisning
Käyttöohje
Manual de utilização
Instrucciones para el uso
Návod k použití
Návod na použitie
Instruc∑iuni de utilizare
Инструкции по эксплуатации
Electric free standing cooker
Dear customer!
We sincerely thank you for your purchase. We believe
you will soon find ample evidence that you can really
rely on our products. To make the use of the appliance
easier, we attach these comprehensive instruction manual.
The instructions should aid you in getting familiar with your
new appliance. Please, read them carefully before using the
appliance for the first time.
In any case, please make sure the appliance was supplied to you
undamaged. Should you identify and transport damage, contact
your sales representative or the regional warehouse from where
the product was delivered. You will find the telephone number on
the receipt or delivery report. We wish you a lot of pleasure with
your new household appliance.
Instructions for
connection
The connection should be carried out in compliance with the
instructions in the section “Connection to the power mains”, and
the relevant effective regulations and standards. This should only
be performed by a qualified technician.
Rating plate
The rating plate indicating the basic information on the appliance
is attached to the edge of the oven and it is visible when you
open the oven door.
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Important warnings ..................................................... 3
Appliance description ................................................. 5
Cooking surface .......................................................... 8
Operating the cooking hob – conventional zones . 10
Operating the cooking hob – glass ceramic zones 11
The oven ..................................................................... 12
Food preparation ....................................................... 19
Cleaning and maintenance ....................................... 31
Special warnings and error reporting...................... 38
Instructions for installation and connection........... 40
Technical characteristics .......................................... 43
2
Important warnings
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• The appliance may only be connected to the power mains by a service technician or other qualified
expert.
• Unprofessional tampering and repairs may result in serious physical injury and damage to
the appliance. The repairs may only be carried out by the service personnel or an authorized
technician.
• During cooking, the overheated fat or oil on the hob may ignite. There is a risk of burning and fire;
therefore, control the cooking process at all times.
• Attention: the danger of burning is considerable particularly for small children and children who
are not fully aware of the danger. There is a risk of burning or scalding. Therefore, keep small
children away from the appliance and only let older children use the appliance under suitable
supervision.
• Attention: danger of burning. Heating elements, the oven, and parts of the utensils may become
very hot during use; therefore, always use a kitchen cloth or kitchen gloves when handling
cookware, and take every precaution necessary to avoid burns.
• Power cords of other appliances located in the vicinity of this large appliance may be damaged
if they are pinched e.g. by oven door, which can result in a short circuit. Therefore, keep the
power cords of any other appliances at a suitable distance.
• Do not use steam cleaners or high-pressure cleaners to clean the cooking hob, as this may result
in an electric shock.
• Pay a special attention when preparing the food in the oven. Baking pans, wire shelf and the
whole interior of the oven are very hot due to high temperatures, therefore the use of protective
gloves is highly recommended.
• During operation, oven door heats up. A third glass is installed for extra protection, reducing the
surface temperature of the outside door (only with some models).
• Do not cover the oven interior in aluminum foil and do not place the baking trays and other
containers on the oven bottom. Aluminum foil will prevent air circulation in the oven, thus impeding
the cooking process, and damage the enamel coating.
• Do not use the cooking hob for room heating. Do not place empty pans on the hob.
• Do not store any flammable, explosive, or temperature-sensitive or volatile objects (e.g. paper,
kitchen cloths, plastic bags, cleaning agents, and various sprays) in the drawer underneath the
appliance, as these objects could catch fire and cause a fire during oven operation. Use the drawer
for storing oven equipment and accessories (shallow baking tray, drip tray, etc.).
• Do not use the glass ceramic hob if it is cracked or broken as there is a risk of electric shock. If any
visible crack appears, immediately disconnect all cooking zone switches and remove the fuse, or
trip the main fuse to completely disconnect the cooker from the power supply network. Call your
service center.
• Glass ceramic hob should not be used as a worktop as it can be damaged or scratched. Due to
the danger of melting or fire and the resulting damage to the cooking surface, never use a glassceramic hob to warm food stored in aluminum foil or in a plastic container.
• Oven door hinges can be damaged when overloaded. Do not place heavy pans on the open door,
and do not lean against them when cleaning the oven interior. Before cleaning, remove the oven
door (see section Removing and replacing the oven door). Do not step on the open oven door or
sit on them – this applies particularly for children.
• The appliance is intended for installation directly on the floor, without the use of any supports.
3
• The appliance is manufactured in compliance with the relevant effective safety standards.
Nevertheless, we strongly recommend that persons with impaired physical, motoric, or mental
capacity, or persons with inadequate experience or knowledge, do not use the appliance unless
attended by a qualified person. The same recommendation applies when the appliance is used by
persons of less-than-legal age.
• After a prolonged use of cast iron plates, the area of the plate and the edge of the cooking zone
may discolour. Repair service is not covered by the warranty.
The symbol on the product or on its packaging indicates that this product may not
be treated as household waste. Instead it shall be handed over to the applicable
collection point for the recycling of electrical and electronic equipment. By ensuring
this product is disposed of correctly, you will help prevent potential negative consequences
for the environment and human health, which could otherwise be caused by inappropriate
waste handling of thisproduct. For more detailed information about recycling of this product,
please contact your local city office, your household waste disposal service or the shop
where you purchased the product.
Appliance purpose
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4
The appliance is intended for conventional preparation of food
in households and should not be used for any other purpose.
Individual options of use are comprehensively described in this
instruction manual.
Appliance description
The figure represents one of the appliance models. Since a group of appliances to which these
instructions apply, have different features, the instruction manual may describe functions and
equipment that may not be available in your appliance.
1
2
3
4
5
6
7
Vapor discharge opening
Glass-ceramic cooking hob
Control panel
Oven handle
Oven door
Cooker drawer
Additional support (only with some
models)
8 Adjustable feet; accessible when the
cooker drawer is removed (only with
some models)
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1 Cooking hob cover (only with some
models)
2 Vapor discharge opening
3 Area surrounding the cooking zones
4 Control panel
5 Oven door handle
6 Oven door
7 Cooker drawer
8 Adjustable feet; accessible when the
cooker drawer is removed (only with
some models)
5
1 Cooking zone knob, rear left
2 Cooking zone knob, front left
3 Operation control lamp. It indicates that
oven or one of the cooking zones is in
operation.
4 On/off and operation mode knob
5 Program timer (only with some models)
6 Oven temperature setting knob
7 Oven control lamp. The lamp is lit when
the oven is heating up; when the selected
temperature is reached, it goes off.
8 Cooking zone knob, front right
9 Cooking zone knob, rear right
(only with some models)
Cooker cover
Before opening the cover, make sure it is clean and that there
are now liquid residues on it. The cooker cover is lacquer coated
and made of glass; it can only be closed once the cooking zones
have cooled down completely.
Cooling fan
The appliance features a built-in cooling fan which cools the
appliance housing and control panel.
Extended operation of
the cooling fan
After the oven is switched off, the cooling fan continues to operate
for a while in order to additionally cool down the appliance.
Recessed knobs
• First, push the knob slightly, to make it pop out of the control
panel. Then, select the operation mode and the temperature,
or the cooking zone power level.
• When the oven or at least one of the cooking zones is turned
on, the knob dial is lit (only in models with lit knob dials).
• After each use, turn the knob back to the off position and
press it back into its recessed position when it is flush with the
control panel front.
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The recessed knob may only be pushed back into
its recessed position when it is in the “off” position
(illuminated button models only).
6
Control lamps
Yellow lamp
The lamp is lit when any of the appliance functions are activated.
Red lamp
The red lamp is lit when heaters in the oven are operating; when
the selected temperature is reached, the lamp goes off.
Backlit knob dials
(only with some models)
The dial of an activated knob is lit when a function is selected.
Appliances with this feature do not have the yellow control lamp.
Set the time of day as described in the separate instructions for
the program timer, supplied with your appliance. Setting the time
of day is requisite for the use of the appliance. Oven operation is
only possible once the time of day has been set.
Mechanical minute timer
Maximum setting time is 60 minutes. After the set time has
elapsed, an audible signal is emitted, lasting approximately five
seconds. Select the countdown time roughly by rotating the
knob forward in the clockwise direction; then rotate it in the other
direction (anticlockwise) to fine-tune the setting.
Switch-off timer - 120
minutes (timer switch)
Switch-off timer enables settings from 0 to 120 minutes.
• Rotate the dial in the clockwise direction until the desired
time is selected. After the set time has elapsed, the selected
operation / heating mode is switched off.
• If you do not wish to use the switch-off timer, or if the
preparation time is shorter than 15 minutes (preheating,
preparing pizzas, etc.) or longer 120 minutes (for dishes
that require a longer cooking time), the manual setting is
recommended.
• For manual setting, rotate the knob to the left (anticlockwise)
(hand) symbol. In the “0” position, the oven will not
to the
operate.
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Program timer
7
Cooking surface
Before using the
appliance for the first
time (depending on the
model)
• Switch on each cooking zone to the highest power level
without any cookware on them for three to five minutes. During
the first heating, the protective layer over the cooking hob may
discharge some fumes. This way, the protective layer reaches
its maximum solidness.
• Clean the glass-ceramic surface with a damp cloth and
some manual dishwashing detergent. Do not use aggressive
cleaners such as abrasive cleaning agents or sponges which
may leave scratches, or stain removers.
Important warnings
• Do not switch on the cooking zones without any cookware on
them and never use them for room heating!
• Make sure the cooking zones and the pan bottom are clean
and dry; this will enable good heat transmission and prevent
damage to the cooking zone.
• During cooking, the overheated fat or oil on the hob may
ignite. Therefore, be careful when preparing food with fat or oil
(e.g. French fries) and control the cooking process at all times.
• Do not place damp cookware or steam-covered lids on the
cooking zones. Moisture is detrimental to the cooking zones.
• Do not leave a hot pan to cool down on the cooking zones,
because moisture will be generated under it, causing
corrosion.
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Important warnings related to the glass-ceramic hob
• The cooking zone will reach the selected power level or
temperature very quickly; however, the area surrounding the
cooking zones remains relatively cool.
• The hob is resistant to temperature changes.
• The hob is also impact-resistant. The pans may be placed onto
the hob roughly without damaging the hob.
• Glass ceramic hobs should not be used as a worktop. Sharp
objects can cause scratches.
• Preparing food in thin aluminum of plastic containers on hot
cooking zones is not allowed. Do not place any plastic objects
or aluminum foil on the glass ceramic hob.
• Never use a glass-ceramic hob that is cracked or broken.
If an object falls on the hob with a sharp edge downwards,
this could cause the hob / glass ceramic panel to break. The
consequences are visible immediately, or only after a while. If
any visible crack should appear, immediately disconnect the
appliance from the power supply.
• If sugar is spilt on a hot glass ceramic hob, or a sugar-laden
food, immediately wipe the hob.
8
Cookware
Tips on the use of cookware
Use high-quality cookware with a flat and stable bottom.
• Transmission of heat is best when the pan bottom and the
cooking zone are of the same diameter, and the pan is placed
on the middle of the cooking zone.
• When using a tempered glass (Pyrex) or porcelain cookware,
please follow the cookware manufacturer’s instructions.
• When using a pressure cooker, do not leave it unattended until
the desired pressure is reached. The cooking zone should
initially be set to the maximum power level; as the pressure
rises, use the sensors to decrease the power level according
to the pressure cooker manufacturer’s instructions.
• Make sure there is always enough water, either in a pressure
cooker or in any other piece of cookware, as using an empty
pan on the cooking hob will result in overheating which will
damage both the pan and the cooking zone.
• Tempered glass (Pyrex) cookware with a specially brushed
bottom is suitable for use on cooking hobs if it fits the diameter
of the cooking zone. Cookware with larger diameter may break
due to thermal stress.
• When using any special or unconventional cookware, follow
the cookware manufacturer’s instructions.
• When a highly reflective pan (bright metal surface) or a pan
with a thick bottom is used for cooking on a glass-ceramic
hob, cooking time can be extended by several minutes (up to
10 minutes). If you wish to boil a larger quantity of food, it is
recommended to use a container with a flat dark bottom.
• Do not use clay cookware, because it may leave scratches on
the glass-ceramic hob.
• Pan bottom diameters should match the diameter of the
cooking zone. If the pan is too small, some heat is wasted;
furthermore, using a too small pan can damage the cooking
zone.
• Whenever possible given the cooking process, use a lid.
• The pan should be appropriately sized given the quantity of
food prepared. Preparing a small quantity of food in a large
pan will cause a waste of energy.
• Dishes that take a long time to cook should be prepared in a
pressure cooker.
• Various vegetables, potatoes, etc., can be cooked in a small
quantity of water; however, the lid should be closed tightly.
When the water is brought to boil, reduce the power level to a
setting that maintains a temperature just above boiling point.
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Energy saving
9
Operating the cooking hob – conventional zones
• Turn on the cooking zone using the knobs installed on the
control panel.
• The symbol next to each knob indicates which cooking zone is
operated by it.
• Cooking zone power level can be set continuously (1-9) or
stepwise (1-6).
• The step knobs can be rotated in both directions. With
continuous knobs, the power level is increased as you rotate
them in the clockwise direction, and reduced as you turn them
in the anticlockwise direction.
• The cooking zone may be turned off three to five minutes
before the end of cooking in order to make use of the residual
heat and save some energy (the following table lists some
examples for using individual power levels).
S
0
E
0
1
1-2
2
3
4
5
6
3-4
5-6
7
8
9
Cooking zone turned off
Maintaining the temperature and reheating of
smaller quantities of food
Reheating
Reheating or longer cooking of larger quantities
Consecutive cooking / frying (e.g. omelets etc.)
Deep frying
Quick heating
Rapid cooking zones (only available in some models) differ from
the conventional cooking zones by their maximum power which
allows them to heat up faster.
These cooking zones are indicated by a red dot in the middle;
after a while, due to repeated use and cleaning, this dot may
disappear.
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10
Operating the cooking hob – glass ceramic zones
Operating the triple
cooking zone
• With triple cooking zones, the cooking surface can be adjusted
to the actual size and shape of the cookware. Turn the cooking
zone on and off with the relevant knob.
• The middle cooking zone is turned on by rotating the knob of
the desired cooking zone to the symbol for the double zone.
Then, set the power level.
• The largest, outermost cooking zone, or heating coil, is turned
on by rotating the knob of the corresponding zone as far as it
will go (see the symbol; the knob will click), Then set the power
level.
• All coking zones are turned off by rotating the knob to the “0”
position (off).
Operating the double
cooking zone and the
baking tray cooking
zone
• With the double cooking zone and cooking zone for the baking
tray, the heating surface can be adjusted to match the size and
the shape of the cookware.
• Turn the cooking zone on and off with the relevant knob.
• Turn on the larger heating one by rotating the knob as far as it will
go (see the symbol; the knob will click), Then set the power level.
• All coking zones are turned off by rotating the knob to the “0”
position (off).
Knob for the cooking zone
with two additional heating
coils / expansion zones.
Knob for the cooking zone with
one additional heating coil /
expansion zone.
Triple cooking zone
Double cooking zone
Cooking zone for the
oval-shaped baking tray
11
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(only available in some models)
HI-Light cooking zones
Hi-Light cooking zones differ from the conventional zones by
rapid heating; therefore, the cooking process begins very soon.
Remaining heat indicator
Each cooking zone has a signal lamp which is lit whenever the
cooking zone is hot. When the cooking zone cools down, the
lamp goes off. The remaining heat indicator may be lit when a
hot pan was placed on it, even if the cooking zone hasn’t been
used for a while.
The oven
Before using the oven
for the first time
• Remove all accessories from the oven and clean them with
warm water and a conventional detergent. Do not use abrasive
cleaning aids.
• When the oven is heated up for the first time, a specific odor of
a “new appliance” will be discharged; therefore, ventilate the
room thoroughly while the oven heats up.
Important warnings
• Use dark, black silicon coated or enamel coated baking trays,
as these transmit the heat particularly well.
• Only preheat the oven if specifically stated in the recipe or in
the instruction tables herein.
• Heating up an empty oven uses a lot of energy; therefore,
a lot of power is saved if several types of pastry are cooked
consecutively, as the oven is already heated up.
• Approximately ten minutes before the anticipated end of the
cooking process, the oven may be turned off. This way, you
will save some power and make use of the accumulated heat.
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Operating the oven
The oven is operated by the on/off and operation mode selection
knob and the temperature setting knob / dial.
Temperature setting knob / dial
or Grill , set the temperature selection
Note: When using the operation mode Large grill
, ,
as appropriate for these two operation modes.
knob to the position indicated
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On/off and operation mode knob.
13
The oven may be
operated in the following
modes
Oven lighting
With some models, there are two interior lighting lamps: one on
the upper part of the back wall, and the other, additional lamp
on middle of the right side wall. Oven lighting can be selected
independently, without selecting another function. With all other
modes of operation, the oven lighting is turned on automatically
when the operation mode is selected.
Upper / lower heater
The heaters on the upper and lower side of the oven radiate heat
uniformly and evenly into the oven interior. Pastry and meat can
be cooked on one shelf level only.
Large grill
With this operation mode, the upper heater and the infra heater
are activated simultaneously. The infra heater installed on the
oven interior ceiling radiates heat directly. To boost the heating
effect or to make optimal use of the entire area of the oven
grid, the upper heater is also activated. This operation mode is
appropriate for cooking smaller chunks of meat, such as steaks,
roasts, chops, ribs, etc.
Grill
Only the infra heater is activated (which also operates, along
with the upper heater, in the Large grill mode). This mode is
appropriate for grilling smaller quantities of toasted sandwiches,
grill sausages, or simply for toasting bread.
Grill & fan
With this operation mode, the infra heater and the fan are
activated simultaneously. It is appropriate for grilling meat
and large chunks of meat or poultry on one shelf level. Also
appropriate for cooking food au gratin or browning.
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Hot air and lower heater
With this operation mode, the lower heater and the hot air fan
operate simultaneously. This is particularly convenient for making
pizza. Also ideal for moist or heavy pastry, fruit cakes made of
leavened dough, short pastry, or cheesecakes.
Hot air
With this operation mode, the round heater and the fan operate
simultaneously. The fan at the oven back wall causes the hot air
to circulate constantly around a roast of pastry. This operation
mode is appropriate for roasting meat and making pastry on
several shelves simultaneously. Cooking temperature should be
set lower than with conventional operation modes.
Defrosting
With this mode, the air is circulating without any heater being
turned on. Only the fan is in operation. This is used for slow
defrosting or thawing of frozen food.
Upper and lower heater plus the fan
The upper and the lower heater operate simultaneously. The fan
enables uniform circulation of hot air in the oven. The system
is suitable for making all kinds of pastry, for defrosting food,
and drying fruit and vegetables. Before placing food into the
preheated oven, wait for the signal lamp (heater operation lamp)
to go off for the first time. For best results, cook on a single shelf
level only; with cooking on two levels simultaneously, the results
are somewhat inferior. The oven must be preheated. Use the
second and fourth shelf level (from the bottom). The temperature
should be set lower than with conventional heating combinations.
15
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Lower heater and fan
With this operation mode, the lower heater and the fan operate
simultaneously. Used for baking low leavened dough and
preserving fruit and vegetables. Use the first shelf position from
the bottom and shallow rather than deep baking trays to allow
the warm air circulate around the upper side of the dish as well.
Lower heater / Aqua Clean
The heat is only radiated by the heater installed in the bottom of
the oven. Select this operation mode when you wish to bake /
cook the bottom side of the dish more thoroughly (e.g. for moist
pastry with fruit filling). Set the temperature with the temperature
selection knob /dial. The lower heater can be used for cleaning
the oven. Details are given in the “Cleaning and maintenance”
section.
Upper heater
The heat is radiated only by the heater installed in the upper wall
of the oven. Use this operation mode only when the upper side
of the dish should be cooker more thoroughly (e.g. for additional
browning).
Shelf levels (depending
on the model)
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• Accessories (grid, shallow and deep baking tray) can be
inserted into the oven at four levels.
• Please note that the shelf levels are always referred to by
consecutive numbers starting from the bottom (particular shelf
levels are described in the cooking tables below)
• The guides may be drawn, wire, or telescopic (depending
on the appliance model). Telescopic (pull-out or, retractable)
guides are installed for the second, third, and fourth level. In
case of wire guides, the grid and the trays should always be
inserted into the leading slot formed by adjacent wire profiles.
Telescopic pull-out
guides (depending on
the model)
Telescopic (pull-out or, retractable) guides are installed for the
second, third, and fourth level. They are installed on the left and
right side wall of the oven interior at three levels.
Pull-out levels consist of (depending on the model):
- three guides that can be pulled out partially,
- one guide that can be pulled out completely and two that can
be pulled out partially, or
- three guides that can be pulled out completely.
Telescopic pull-out guides and other parts of oven
accessories will heat up! Use a kitchen glove or
similar protection when handling them.
• To insert the grid, baking tray, or drip tray, first pull out the
telescopic guides of the desired level.
• Place the grid or the shallow or deep baking tray on the pull-out
guides and push it into the oven with your hand. Close the oven
door only when the telescopic guides have been fully retracted.
A
The easy-clean inserts prevent the fat from spattering directly on
the oven wall.
The easy-clean inserts are installed as follows:
• Remove the wire or telescopic guides (see the section
Removing the telescopic and wire guides).
• Attach the guides (wire or telescopic) to the easy-clean shield
(A). Then, hang them together by sliding the two prongs into
the provided hole and pulling the assembly downward.
When installing telescopic retractable guides (which can be
pulled out completely) and the easy-clean inserts, insert the
supplied clips into the lower openings on the oven interior walls,
and insert the guides into these clips. The clips are intended for
securing the guides.
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Easy-clean inserts
(depending on the
model)
17
Oven accessories
(depending on the
model)
The glass tray is intended for baking dishes, but may also be
used as a serving tray.
The grid onto which the container with food, or the food directly,
is placed.
Shallow baking tray is only intended for baking pastry and
cakes.
Deep baking tray is intended for baking meat and moist pastry;
it is also intended as a drip tray.
Unless you are using the grill, or the deep baking tray
is used only as a drip tray when spit-roasting, the
deep tray should not be inserted into the first guide.
The oven interior ceiling is covered by a catalytic layer that can
be installed or removed only by a qualified service technician.
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18
Fat filter (depending on
the model)
The fat filter installed on the back oven interior wall protects
the fan, round heater, and the oven from impurity, particularly
spattering fat. When cooking meat, we recommend using the fat
filter. When baking pastry, always remove the filter! If the filter is
installed when baking pastry or cakes, the results can be quite
poor.
Food preparation
• For baking pastry, use the
,
or
. mode of operation.
(Oven operation with the selected mode, or system, depends
on the appliance model).
• When baking pastry, always remove the fat filter.
Instructions
• When baking pastry, always observe the instructions on the
shelf / guide level, temperature, and cooking time indicated in
the pastry baking table. Do not be prejudiced by experience
you may have with other ovens. The values indicated in the
cooking table are defined and checked especially for this
particular oven.
• If the baking table does not specifically address a particular
type of pastry, see the information for a similar type of pastry.
Baking pastry with upper and lower heater
• Bake the pastry at one level only.
• Upper / lower heater combination is particularly appropriate for
baking various types of pastry, bread, and meat.
• Use dark-colored baking trays. Light-colored trays reflect the
heat, which leads to poorer cooking (browning) results.
• Always place the models on the grid. If you are using the
supplied baking tray, remove the grid.
• Preheating will shorten the cooking time. Place the dish
into the oven only when the selected temperature has been
reached, i.e. when the control lamp (heater operation lamp)
goes off for the first time.
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Baking pastry
19
Baking pastry with hot air
Baking pastry with hot air is particularly convenient when you
wish to bake on several shelf / guide levels simultaneously,
especially when preparing bite-size pastry in shallow trays.
Preheating is recommended, and the use of the second and third
guide level. This mode is also appropriate for moist pastry and
fruit cakes (in this case, bake on a single level only).
• The temperature is normally set lower than when baking
with the upper/lower heater combination (see also the pastry
baking table).
• Various types of pastry can be baked simultaneously, if the
required temperature is at least approximately the same for all.
• Baking time can vary, even for equal baking trays. When
baking in several baking trays simultaneously – on two or even
three levels, baking time for each tray can e different. You may
have to remove one of the trays sooner (normally, this would
be the uppermost tray.
• If possible, prepare bite-size pastry, such as cupcakes, in
the same thickness and height. Unevenly sized pastry will be
unevenly browned!
• When baking several types of pastry simultaneously, there
will be a significant amount of vapor in the oven, resulting in
accumulation of condensate on the oven door.
Tips on baking pastry
Is the pastry completely done?
Use a wooden stick to pierce the pastry at the highest point.
If there are no traces of dough when the stick is removed,
the pastry is done. Turn off the oven and use the remaining
accumulated heat.
The pastry has collapsed
Check the recipe. Next time, use less liquid. Observe the
instructions on mixing / kneading time, especially when using
small household appliances.
The pastry is too light-colored
Next time, use a dark-colored baking tray, place the tray one
guide level lower, or turn on the lower heater towards the end of
the cooking process.
The pastry with a moist filling (e.g. cheesecake) is not
completely done
Next time, reduce the temperature and extend the cooking time.
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20
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Notes on the pastry baking table:
• Two values are indicated for temperature, lower and upper.
Initially, set the lower temperature; if the pastry is not brown
enough, increase the temperature next time.
• Cooking times are given as an estimate and may vary subject
to a number of circumstances.
• The value printed in bold in the temperature table indicates
the most appropriate operating mode for a particular type of
pastry.
• The indication * means that the oven should be preheated with
the corresponding operating mode selected.
• When using baking paper, make sure it is resistant to high
temperature.
21
Pastry baking table for combined upper and lower heater or hot air operating mode - when
cooking on one level only
Type of pastry
Guide
(from the
bottom)
Temperature
(°C)
Guide
(from the
bottom)
Temperature (°C)
Cooking
time
(minutes)
Sweet pastry
Marble cake, ring cake
1
160-170
1
150-160
50-70
Rectangle-shaped cake
1
160-170
1
150-160
55-70
Cake made in cake tin
1
160-170
2
150-160
45-60
Cake tin cheesecake
1
170-180
2
150-160
65-85
50-70
Fruit cake, short pastry
1
180-190
2
160-170
Fruit cake with dressing
1
170-180
2
160-170
60-70
Sponge cake*
1
170-180
2
150-160
30-40
Cake with icing
2
180-190
2
160-170
25-35
Fruit cake, mixed dough
2
170-180
2
150-160
45-65
Cherry cake
2
180-200
2
150-160
35-60
Sponge cake roll*
2
180-190
2
160-170
15-25
Leavened dough cake
2
160-170
2
150-160
25-35
Hefezopf (leavened dough)
2
180-200
2
160-170
35-50
Christmas cake
2
170-180
2
150-160
45-70
Apple pie
2
180-200
2
170-180
40-60
Oven-baked donuts
1
170-180
2
150-160
40-55
Quiche Lorraine
1
190-210
2
170-180
50-65
Pizza*
2
210-230
2
190-210
25-45
Bread
2
190-210
2
170-180
50-60
Buns*
2
200-220
2
180-190
30-40
Savory pastry
Bite-size pastry
Short pastry – cookies *
2
160-170
2
150-160
15-25
Merengue *
2
160-170
2
150-160
15-28
Leavened dough
2
180-190
2
170-180
20-35
Puff pastry
2
190-200
2
170-180
20-30
Choux pastry (cream filled)
2
180-190
2
180-190
25-45
Rice soufflé
1
190-200
2
180-190
35-50
Fresh cheese soufflé
1
190-200
2
180-190
40-50
Apple, cheese pie
2
180-200
2
170-180
50-70
Cheesecake
2
180-190
2
160-170
65-85
Soufflés
Frozen pastry
Pizza
2
200-220
2
170-180
20-30
French fries for oven *
2
200-220
2
170-180
20-35
Croquettes
2
200-220
2
170-180
20-35
Note: Guide number refers to the grid onto which smaller baking trays or cake tins are placed, and
to shallow baking tray. The deep baking tray should not be inserted into the first guide.
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22
Settings table for baking pastry with hot air and lower heater
Type of pastry
Guide (from the bottom)
Temperature (°C)
Cooking time
(minutes)
Cheesecake (750g cheese)
- short pastry
2
150-160
65-80
Pizza * - leavened dough
2
200-210
15-20
Quiche Loraine - short crust
dough
2
180-200
35-40
Apple pie with icing - leavened
dough
2
150-160
35-40
Fruit cake - mixed dough
2
150-160
45-55
Apple pie - flaky pastry
2
170-180
45-65
Pastry baking table for upper and lower heater with fan operating mode
Type of pastry
Guide
(from the bottom)
Temperature (°C)
Cooking time
(minutes)
Sweet pastry
Marble cake, ring cake
1
150-160
50-60
Rectangle-shaped cake
1
150-160
55-65
Cake made in cake tin
1
150-160
45-55
Cake tin cheesecake
1
150-160
65-75
Fruit cake, short pastry
1
160-170
45-65
Fruit cake with dressing
1
160-170
55-65
Sponge cake*
1
150-160
25-35
Cake with icing
2
160-170
25-35
Fruit cake, mixed dough
2
150-160
45-60
Cherry cake
2
150-160
30-40
Sponge cake roll*
2
160-170
15-23
Leavened dough cake
2
150-160
25-35
Hefezopf (leavened dough)
2
160-170
35-45
Christmas cake
2
150-160
45-65
Apple pie
2
160-170
50-60
Oven-baked donuts
1
150-160
35-45
Quiche Lorraine
1
170-180
45-55
Pizza*
2
190-200
20-25
Bread
2
170-180
50-60
Buns*
2
180-190
15-20
Savory pastry
Bite - size pastry
Short pastry - cookies
2
150-160
15-25
Merengue *
2
150-160
15-25
Leavened dough
2
160-170
18-23
Puff pastry
2
170-180
20-30
Choux pastry (cream filled)
2
170-180
20-30
Apple, cheese pie
2
170-180
50-70
Cheesecake
2
160-170
65-85
Pizza
2
170-180
20-30
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Frozen pastry
Note: Guide number refers to the grid onto which smaller baking trays or cake tins are placed.
23
Cooking / roasting meat
• To cook meat, use the operating modes
and .
• Data printed in bold represent the most appropriate operation
mode for a particular type of meat.
• When cooking meat, the use of the fat filter is recommended
(depending on the model).
Tips on using the cookware
• Meat can be cooked in enamel coated cookware, tempered
glass (Pyrex) cookware, clay, or cast iron cookware. Stainless
steel baking trays are less appropriate because they reflect the
heat.
• If the roast is covered, it will remain juicier, and the oven will
not be as dirty.
• In an open baking tray, the roast will brown sooner.
Some notes on cooking meat
• The meat cooking table indicates recommended temperatures,
guide/shelf level, and cooking time. Since cooking times
depend strongly on the type, weight, and quality of meat, they
may have to be adjusted.
• Cooking meat, poultry, and fish in an oven is economical only
at weights exceeding 1 kg.
• When cooking meat, add enough liquid to prevent the fat and
juices from the meat to be burnt onto the baking tray. This
means that, in case of longer cooking times, the roast should
be checked upon every one in a while, and liquid should be
added.
• After approximately half of cooking time, turn the roast around,
especially when baking in a tray. For better results, start the
cooking with the upper side turned downwards.
• When cooking larger chunks of meat, condensate may
accumulate on the oven door. This is a natural phenomenon
which does not affect the operation of the appliance. After
cooking, wipe the door and door glass dry.
• In order to prevent accumulation of condensate, do not let the
dishes to cool down in the oven.
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24
Meat cooking table for upper/lower heater combination or with hot air - when cooking on one
level only
Type of meat
Weight
(g)
Guide (from
bottom)
Temperature (°C)
Guide (from
bottom)
Temperature (°C)
Cooking
time
(min.)
Beef roast
1000
2
190-210
2
180-190
100-120
Beef roast
1500
2
190-210
2
170-180
120-150
Roastbeef, medium done
1000
2
200-210
2
180-200
30-50
Roastbeef, well done
1000
2
200-210
2
180-200
40-60
Beef
Pork
Pork roast, incl. skin
1500
2
180-190
2
170-180
140-160
Pork belly
1500
2
190-200
2
170-180
120-150
Pork belly
2000
2
180-200
2
160-170
150-180
Shoulder
1500
2
190-200
2
160-170
120-140
Pork roll
1500
2
190-200
2
160-170
120-140
Cutlet
1500
2
180-200
2
160-170
100-120
Minced meet roast (pork
meat loaf)
1500
2
200-210
2
170-180
60-70
Veal roll
1500
2
180-200
2
170-190
90-120
Veal joint
1700
2
180-200
2
170-180
120-130
Lamb loin
1500
2
190-200
2
170-180
100-120
Sheep joint
1500
2
190-200
2
170-180
120-130
Rabbit loin
1500
2
190-200
2
180-190
100-120
Deer joint
1500
2
190-200
2
170-180
100-120
Wild boar joint
1500
2
190-200
2
170-180
100-120
Veal
Lamb
Venison
Poultry
Chicken, whole
1200
2
190-200
2
180-190
60-80
Chicken
1500
2
190-200
2
180-190
70-90
Duck
1700
2
180-190
2
160-170
120-150
Goose
4000
2
160-170
2
150-160
180-200
Turkey
5000
2
150-160
2
140-150
180-240
Fish
Whole fish
1000
2
190-200
2
170-180
50-60
Fish soufflé
1500
2
180-200
2
150-170
50-70
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Note: The indication of recommended guide relates to the deep tray; smaller trays should be placed
on the grid inserted into the first or second guide (do not insert the deep tray on the first guide).
25
Grilling and browning
• When grilling meat, you should be particularly careful. The
high temperatures and infra heater heat the grid and other
parts of the oven to very high degrees; use protective kitchen
gloves and special meat tongs.
• Hot fat may squirt out of pierced meat (e.g. from sausages). To
avoid burning your skin or eyes, use meat tongs.
• When grilling meat, control the process at all times. Due to
high temperature, meat can be burnt quickly!
• Do not let children anywhere near the grill.
• Roasting with infra heater is recommended for crisp and
low-fat preparation of grilled sausages. meat chunks, and fish
(steak, chops, salmon fillets, etc.) or toasted bread, as well as
for browning.
Some tips on using the grill function
• When using the grill, oven door should always be closed.
• The cooking table for grilling indicates recommended
temperature, guide level, and cooking time. Since cooking time
depends strongly on the type, quality, weight, and quality of
meat, it may have to be adjusted.
• When cooking meat, the use of fat filter is recommended
(depending on the model).
• The infra heater (Large grill and Grill operating mode) should
be preheated for five minutes.
• When cooking on a grid, spread some oil over it to prevent the
meat from sticking onto it.
• Place thin slices of meat on the grid and insert it into the fourth
guide level.
• Insert a baking tray, which will serve as a drip tray in this case,
into the first or second guide level to collect the dripping fat
and meat juices.
• Grilled meat should be turned halfway through the cooking.
Cook the first side somewhat longer than the other one.
• When grilling larger chunks of meat on a grid (chicken, fish),
insert the grid into the second level and the drip tray into the
first level.
• Thinner slices of meat should only be turned once, while the
thicker ones should be turned several times. Use meat tongs
to turn the meat around, to prevent too much juice to be lost.
• Darker meat will brown better and sooner than pork or veal.
• After using the grill, clean the oven and accessories each time
to prevent the dirt to be burnt onto the oven the ext time you
use it.
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26
315222
Spit roasting
(only with some models)
• The rotating roast spit set consists of a rotating spit with a
detachable handle and two forks with screws for fixing the
meat chunk.
• When using the roast spit, first insert the special support frame
into the third guide from the bottom. Spit the seasoned meat
and stick the support forks into the meat chunk from each side
to firmly fix it. Then, tighten the screws on the forks.
• Install the handle on the front part of the roast spit. Stick the
pointed part of the spit into the opening on the right side of the
back oven door, which is protected by a rotating shutter. Place
the front part of the spit into the lowest part of the support
frame until it snaps into place.
• Insert a deep tray, which will serve as a drip tray in this case,
one level lower than the deep tray to prevent the fat and juices
dripping from the meat from accumulating on the oven bottom.
• Activate the spit roast by selecting the operation mode “Large
.
grill”
• Before closing the oven door, detach the spit handle.
• The infra heater operation is controlled by a thermostat; also, it
only works when the door is closed.
27
Cooking table - Large grill
Type of food
Weight
(g)
Guide
level (from
bottom)
Temperature
(°C)
Temperature
(°C)
Cooking time
(min)
Meat and sausages
180g/pc
4
-
14-16
4 beef loin chops, medium
4 beef loin chops, rare
“
4
-
16-20
4 beef loin chops, well done
“
4
-
18-21
4 pork neck chops
“
4
-
19-23
Level
4 cutlets
“
4
-
20-24
4 veal steaks
“
4
-
19-22
6 lamb cutlets
100g/pc
4
-
15-19
8 grill sausages
100g/pc
4
-
11-14
3 pcs of meatloaf
200g/pc
4
600g
2
600
3
200g/pc
2
6 slices white bread
/
4 slices of mixed flour bread
/
Toasted sandwich
/
1/2 chicken
-
9-15
180-190
25 (1.side)
20 (2. side)
-
19-22
170-180
45-50
4
-
1,5-3
4
-
2-3
4
-
3,5-7
80-100
-
Fish
Salmon slices
4 trout
-
Toasted bread
Meat / poultry*
Duck*
2000
2
210
150-170
Chicken*
1500
2
210-220
160-170
60-85
Pork roast
1500
2
-
150-160
90-120
Pork shoulder
1500
2
-
150-160
120-160
Pork joint
1000
2
-
150-160
120-140
Roastbeef / beef loin
1500
2
-
170-180
40-80
Vegetables au gratin **
Cauliflower, kale
750
2
-
210-230
15-25
Asparagus
750
2
-
210-230
15-25
Note: the guide level refers to the grid on which you place the meat; in the section meat/poultry, the
guide level refers to the deep tray, while with chicken, it refers to the grid.
When cooking meat in a tray, make sure there is enough liquid in the tray to prevent the meat from
burning; approximately halfway through the cooking progress, turn the chunk of meat around. When
grilling meat on the grid, insert the deep tray into the first or second guide; this way, it will serve as a
drip tray (see tips on grilling meat).
Recommendation: Dry the trout with a paper towel. Put some parsley, salt, and garlic into the fish
abdomen, oil it from the outside, and place it on the grid. Do not turn during grilling.
* This type of meat can also be prepared on a roast spit (see instructions for spit roasting).
** Vegetables are first partly cooked and covered in béchamel sauce and grated cheese. Use the
smaller glass baking tray and place it on the grid.
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28
Cooking table - grill
Food type
Weight (g)
Guide
level (from
bottom)
180g/pc
4
Temperature
(°C)
Temperature
(°C)
Cooking time
(min.)
-
18-21
-
20-22
Meat and sausages
Level
4
18-22
2 pork neck steaks
180g/pc
4
4 grill sausages
100g/pc
4
-
11-14
4
-
5-7
160-170
40-50
4 toasted sandwiches
Toast - browning
3 trout - on the grid
3-4
4
200g/pc
2
-
Chicken - on the grid
1500g
2
-
160-170
60-80
Pork shoulder - deep tray
1500g
2
-
150-160
120-160
Preservation
For food preservation, use the lower heater + fan operating
mode.
Prepare the food to be preserved and the jars as usually. Use
conventional jars with a rubber sealing and glass cover. Do not
use jars with threaded or metal covers and metal cans / tins.
Preferably, the jars should be of the same size, filled with the
same type of food, and tightly sealed. Up to six one-liter jars can
be placed into the oven simultaneously.
• Only use fresh food.
• Pour approximately one liter of hot water (about 70°C) into the
deep baking tray to provide the required humidity level in the
oven. Place the jars into the oven in such way that they are not
in contact with the walls and each other (see figure). Rubber
seals should be wetted before use.
• Insert the deep tray with the jars into the second guide level
from bottom up. During preservation, observe the jars; cook
until the contents of the jars starts to boil – bubbles appear in
the first jar. Pleas note the cooking times from the preservation
table below.
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2 beef loin stakes, well done
2 cutlets
29
Preservation table
Food to be preserved
Quantity
T=170-180°C, until
boiling / bubbling
(min.)
After appearance
of bubbles
Standing time
(in the oven
(min)
25
Fruit
Strawberries
6x1 liter
approx. 40-55
turn off
Stone fruit
6x1 liter
approx. 40-55
turn off
30
Apple puree
6x1 liter
approx. 40-55
turn off
35
Sour gherkin
6x1 liter
approx. 40 do 55
turn off
30
Beans, carrots
6x1 liter
approx. 40 do 55
Set to 120°C,
60 min
30
Vegetables
Durations: given in the chart are approximate only. Actual time may vary de to differences in room
temperature, number of jars, quantity and temperature of the fruit an vegetables to be preserved,
etc. Before turning off the oven (for fruit) or setting a lower temperature (for some types of
vegetables), make sure there are actually visible bubbles in the jars.
Important: Observe carefully when the bubbles appear in the first jar.
Defrosting
• Air circulating in the oven may speed up the process of
defrosting frozen food. To do this, set the oven to “Defrosting”
mode.
If the temperature setting button is accidentally
activated, the oven control lamp will light up, but the
heaters will not be activated.
• Food appropriate for defrosting includes cakes with heavy
cream or butter-based filling, other cakes and pastry, bread,
buns, and deep-frozen fruit.
• For reasons of hygiene, meat and poultry should not be
defrosted in an oven.
If possible, turn the food around or mix several times to make
sure they are defrosted evenly.
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30
Cleaning and maintenance
Do not use a steam cleaner or a high-pressure steam cleaner to clean the appliance. Before you
start cleaning the appliance, disconnect it from the power mains and let it cool down.
Appliance housing front
Clean the surfaces with liquid non-abrasive detergents intended for smooth surfaces, and a soft
cloth. Apply the detergent on the cloth and wipe off the dirt; then, rinse with water. Do not apply the
detergent directly on the surfaces. Do not use aggressive or abrasive cleaners, sharp objects or
steel wool, as these will scratch the appliance.
Aluminum surfaces
Aluminum surfaces should be cleaned with non-abrasive liquid detergents intended for such
materials. Apply the detergent on a wet cloth and clean the surface; then, rinse the surface with
water. Do not apply the cleaner directly on the aluminum surface. Do not use abrasive cleaners or
abrasive sponges. The surface should not come into contact with oven cleaning sprays.
Stainless steel front panels
(only with some models)
Clean the surface with a mild cleaner (soapsuds) and a soft sponge that will not scratch the
material. Do not use abrasive or solvent-based cleaners. If these instructions are ignored, the
housing surface can be damaged.
Lacquer-coated and plastic surfaces
(only with some models)
Clean the buttons / knobs and the door handle with a soft cloth and liquid detergents intended for
cleaning smooth lacquer-coated surfaces. You may also use the cleaners made especially for this
type of surfaces; in this case, follow the manufacturer’s instructions.
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WARNING: The above surfaces should never come into contact with oven cleaning sprays, as
these will permanently damage the aluminum parts.
31
Cleaning
Figure 1
Figure 2
Figure 3
Figure 4
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Figure 5
32
Ceramic-glass hob
After each use of the glass-ceramic hob, wait for it to cool
down and clean it; otherwise, even the smallest food residue will
be burnt onto the hot surface next time you use the appliance.
For regular cleaning and maintenance of the glass-ceramic
surface, use special conditioning agents which form a
protective layer on the surface, shielding it from dirt. Before each
use, wipe any dust or other particles from the hob surface and
pan bottom as these could scratch the surface (Figure 1).
Careful: steel wool, abrasive sponges, and abrasive detergents
can scratch the hob surface. Glass ceramic surface can also be
damaged by aggressive sprays and inappropriate or insufficiently
shaken (mixed) liquid cleaning agents (Figure 1 and Figure 2).
Signs and indications on the hob may be worn if aggressive
cleaning aids are used on cooking zone edges, or if pans with
damaged bottom or used.
Light stains can be removed by a damp soft cloth; then, wipe
the surface dry (Figure 3).
Water stains can be removed using a mild solution of vinegar;
however, do not use this solution to clean the frame (only with
some models, as it may become dull. Do not use aggressive
sprays or decalcification agents (Figure 3).
Heavier stains can be removed using special agents and
utensils for cleaning the glass-ceramic hobs. When using these
products, follow the instructions provided by their respective
manufacturers.
Make sure any residues of cleaning agents are thoroughly
removed, as they could damage the glass-ceramic hob when
the cooking zones heat up (Figure 3).
Stubborn and burnt residues can be removed using a scraper.
make sure the plastic part of the scraper does not come into
contact with a hot cooking zone. Be careful not to cut yourself
with the scraper!
Sugar and sugar-laden food may permanently damage the glassceramic surface (Figure 5); therefore, they should be removed
from the glass-ceramic surface as soon as possible, although
the cooking zone may still be hot (Figure 4). Any change in the
color of the glass-ceramic surface does not affect its operation
or the stability of the surface. Such discolorations are mostly
a result of burnt food residues or use of cookware made of
materials such as aluminum or copper; these stains are difficult
to remove.
Warning: All damage described above predominantly relates to
the aesthetics, i.e. appearance of the appliance and do not affect
its functionality directly. Such errors cannot be the subject of a
warranty claim.
Cooking hob
• Use warm water with some dishwashing detergent to clean the
area around the cooking rings (or hotplates). Before doing so,
use a sponge to soften any stubborn residues.
• Dirty cooking zones should be cleaned thoroughly immediately
after use. If the cooking zones are less stained, it suffices to wipe
them with a damp cloth soaked in water and some detergent. If
the hotplate is heavily soiled, use a steel sponge (wire scrubber)
soaked with detergent. After cleaning, the cooking zones should
always be wiped dry.
• Salt-containing liquids, dishes that have boiled over, or moisture,
can damage the cooking zones. Therefore, always wipe the
cooking zones clean and dry.
• To condition the cooking zones, occasionally use some sewing
machine oil, or conventional products for cleaning and care,
available in the market. Never use butter, bacon / lard, or similar
substance (risk of corrosion). If the cooking zone is slightly warm,
the detergent will penetrate the pores more quickly.
• Hotplate rings are made of stainless steel; due to thermal
load during cooking, they may discolor slightly to yellow. This
phenomenon is a result of physical processes. Yellow spots can
be restored by conventional metal cleaning detergents. Do not use
aggressive utensils for cleaning the dishes, as these will scratch
the rings.
When dealing with stubborn stains, please not the following:
The oven should be cooled down before each cleaning process.
• Clean the oven and accessories after each use to prevent the dirt
from being burnt onto the oven.
• The easiest way to remove grease is by using warm soapsuds
while the oven is still warm.
• In case of particularly stubborn dirt, use the conventional oven
cleaners. Then, rinse the oven thoroughly with clean water to
remove all residues of the cleaner.
• Never use aggressive cleaners such as steel wool, abrasive
dishwashing sponges, stain removers, etc.
33
315222
Oven
• The oven can be cleaned in conventional manner (with
detergents, oven spray), but only when there is vey dirty and when
the stains are particularly stubborn.
• For regular cleaning of your oven (after each use), the following
procedure is recommended: rotate the operation mode selection
knob to the position . Set the temperature selection knob / dial
to 70°C. Pour 0.6 liter of water into a baking tray and insert it into
the lowermost guide. After thirty minutes, the food residues on the
enamel will have softened, allowing you to wipe them with a dap
cloth.
• Lacquer-coated, stainless steel, and zinc-coated surfaces,
as well as aluminum parts, should never come into contact
with oven cleaning sprays, as these may cause damage and
discoloration. The same applies for the thermostat sensor
(if the cooker features a timer with a probe) and the heaters
accessible at the upper part.
• When purchasing and dispensing detergents, consider
the environment and observe the instructions provided by
respective cleaning agent manufacturers.
Catalytic layer (only with some models)
• Catalytic enamel is soft and sensitive to mechanical stress;
therefore, the use of abrasive cleaners and sharp objects is not
recommended.
• Coarse catalytic enamel speeds up the disintegration of grease
and other types of impurity. Minor stains that remain after cooking
normally disintegrate by the time the oven is used for the next time.
In general, the stains will disappear at temperatures above 220°C,
while with lower temperatures they will disappear only in part.
• Self-cleaning power of the catalytic parts is weakened in tome. We
recommend replacing the layer after a few years of regular use.
Practical tip
• When cooking larger fatty chunks of meat, we recommend
wrapping them in aluminum foil of a suitable cooking bag, to
prevent the grease from being spattered on the oven interior
walls.
• When grilling meat on the grid, place a drip tray underneath.
Cleaning the oven interior ceiling (only with some models)
• To facilitate cleaning of the oven interior upper wall, some
appliances feature a foldable upper infra heater.
• Before lowering the heater, the cooker must be disconnected from
the power mains by removing the fuse or tripping the main switch.
• The heater should be cooled down; otherwise there is a risk of
burning!
• Do not use the heater when it is lowered!
Before cleaning the oven, remove the baking trays, the grid, and
the guides. Then, pull the horizontal heater towards yourself. Pull
the heater until the crossbar is released from the supports on the
left and right side of the oven (see figure). After cleaning, replace
the heater following the same procedure; the crossbar must be
reinserted into the two support brackets.
315222
Accessories
Wash the accessories (baking trays, grid, etc.) with hot water and
some conventional detergent.
34
Grease filter (only with some models)
After each use, clean the grease filter with a soft brush in hot
water and some detergent, or wash it in a dishwasher.
Easy-clean inserts (only with some models)
After each use, clean the easy-clean inserts in water with some
detergent, using a soft brush, or wash them in a dishwasher.
Special enamel coating
The oven, interior side of the door, and baking trays, are covered
with special enamel that has a smooth and resistant surface.
This special layer enables easier cleaning at room temperature.
Maintenance (depending
on the model)
Removing the telescopic pull-out guides
To facilitate cleaning of the oven interior side walls, the telescopic
pull-out guides can be removed
• Hold the guide rack by its lower end and rotate it inwards;
then, remove them from the holes on the upper side.
• Clean the racks with telescopic guides only with conventional
cleaners.
• Do not wash the telescopic pull-out guides in a dishwasher.
Do not attempt to grease the telescopic retractable
guides.
After cleaning, simply replace the guide rack by following the
procedure in reverse order.
figure 1
Removing the inner glass pane (only applies to the Premium
fully glass door)
Door glass panes can also be cleaned from the inside; however,
they must first be removed as follows:
• Remove the oven door (see section on removing and inserting
the oven door).
• Hold the door glass pane by its lower edge. Pull it gently
towards yourself and lift it slightly – but not too far – by a
35
315222
Removing wire guide racks
To facilitate cleaning of the oven interior side walls, the wire
guide rack can be removed.
• Hold the guide rack by its lower end and rotate it inwards;
then, remove them from the holes on the upper side.
• Clean the guide racks guides only with conventional cleaners.
• After cleaning, simply re-hang the guide rack in the holes
provided and pull the downwards.
figure 2
maximum of 10 mm, until the glass support wedge slips out of
the groove (Figure 1).
• Remove the glass (in the direction of arrow 3).
• Interior glass (only in some models) is removed by first
undoing the screws on the glass supports and then by lifting
it (Figure 2). Remove the supports before cleaning the glass
pane.
• Reinstall the door by following the same procedure in reverse
order.
Note: Insert the glass into the slot and push it forward (Figure 3).
figure 3
Removing and replacing the oven door with a cam hinge
• Completely open the oven door. Lift the clips of the lower
hinge supports on both sides to the upright position and clip
them to the plug of the upper hinge supports.
• Close the oven door half way and gently pull them out.
Replace the door in the reverse order.
• Insert the door in the half-closed position (angle of
approximately 60°) by pushing them towards the oven while
opening them all the way. Pay attention to the notches on
the lower hinge supports, which should coincide with the
lower edge of the notches on the front side. When the door
is completely opened, remove the clips from the plugs of the
upper hinge supports and return them to horizontal position.
figure 1
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36
Removing and inserting the oven door with a single-axis
hinge
Completely open the oven door and rotate the attachment clips
completely backwards (Figure 1).
• Slowly close the door until the clips are pressed against the
supports / seats. At approximately 15° (relative to the closed
door position), pull the door slightly upward and pull them out
of the both hinge supports on the appliances (Figure 2).
• Replace the door in the reverse order. Insert the door under
an angle of 15° into the hinge supports at the front side of the
appliance and push them downwards and to the front until they
slide into their supports / seats.
• Then, completely open the door and rotate the attachment
clips back to their initial position. Slowly close the door and
check, if they close properly. If the door does not open or close
correctly, make sure whether the hinge notches are correctly
placed in their seat hinges.
figure 2
Attention
Always make sure the hinge attachment clips are firmly seated in
their supports when installing the door. If this is not the case, the
main hinge that is operated by a strong spring may be released
any time while installing or removing the door. Risk of physical
injury.
Cooker drawer
• Cooker drawer is protected against accidental opening. If you
wish to open the drawer, raise it slightly. In order to remove the
drawer, first pull it out to the stopper, then raise it again and
pull it out completely.
• Do not store flammable, explosive, or temperature-sensitive
objects and materials in the cooker drawer.
• With some appliances, the drawer is inserted by inserting the
lower back slider into the guide on the cooker. If the cooker
drawer is fitted with side guides with wheels, insert it by
inserting the wheels into the guides and close the drawer.
Door lock (only with
some models)
• Oven door is fitted with a door lock that prevents it from being
open until the lock is released. Door lock is opened by a
slightly pressing your thumb to the right and simultaneously
pulling the door outwards.
• When the oven door is closed, the door lock automatically
returns to its initial position.
Note: If the door lock is supplied with the appliance, attach
it under the appliance control panel in compliance with the
instructions for installation, which are supplied with the lock.
The oven lamp base and socket are under voltage. There is
a risk of electric shock!
Before replacing the oven lighting bulb, disconnect the cooker
from the power mains by removing the fuses or tripping the main
network switch.
315222
Replacing appliance
parts
37
Oven bulb
(only with some models)
Oven bulb is considered a replacement ware part and is not
covered by the warranty. Replace the bulb with a new one with
the following specifications: socket E 14, 230 V, 25 W, 300°C.
• Unscrew the glass cover in the counterclockwise direction,
replace the bulb, and replace the cover.
Special warnings and error reporting
During the warranty period, any repairs may only be performed by service technicians
authorized by the appliance manufacturer.
Before starting the repair, the appliance must be disconnected from the power mains by removing the
fuse or by removing the mains cord from the wall outlet.
Unauthorized tampering and repairs may cause the risk of electric shock and short circuit; therefore, do
not attempt them yourselves. Leave such tasks to an expert or an authorized service technician.
In case of minor faults or problems with the appliance operation, check the following instructions to see
whether you can eliminate the causes by yourselves.
Important
A visit by a service technician during the warranty period will be
charged if the appliance is not functioning because of improper
use. Store these instructions in a place where they are always
readily accessible; if pas the appliance on to another person, the
instructions should also be included.
Following is some advice on rectifying some common problems.
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38
Sensors do not
respond, the display
has frozen
• Disconnect the cooker from the power network for a few minutes
(remove the fuse or trip the main switch); then, reconnect it to the
power network and turn on the oven
The main fuse is
tripped repetitively
• Call a service technician!
Oven interior lighting
does not work
• The process of replacing the bulb is described in the section
“Appliance part replacement”.
The oven does not heat • Was the temperature and operating mode selected appropriately?
up...
• Is the oven door closed?
The pastry is not
cooked thoroughly...
• Have you removed the grease filter?
• Did you observe the instructions and tips from the section “Baking
pastry”?
• Did you follow the instructions in the baking table closely?
The program timer
shows extraordinary
figures or is turned on
and off uncontrolled
• In case of faulty operation of the program timer, disconnect the cooker
from the power mains for a few minutes (remove the fuse or trip the
main switch); then, reconnect it to the mains and set the time of day.
Program timer display
is blinking
• There was a power supply failure, or your cooker was just connected to
the power mains. All set times have been deleted.
• Set the time of day to enable operation of the appliance.
• After the end of program timer controlled operation (automatic
operation), the oven goes off, the time of day is displayed, and an
audible signal is emitted for a certain period of time. Take the dish
out of the oven, return the operation mode selection knob and the
temperature knob/dial back to the starting position. Select the “Manual
mode” function to be able to use the oven in the conventional way
(without the program timer).
Operation control lamp
is not lit...
• Did you activate all necessary controls?
• Did the main fuse in your home network trip?
• Are the temperature knob /dial and the operating mode selection knob
set properly?
315222
If the problem persists despite observing the instructions above,
call an authorized service technician. Elimination of any errors or
warranty claims that resulted from improper connection or use of
the appliance is not covered by our warranty. In such cases, the
costs of repair are borne by the user.
39
Instructions for installation and connection
Important warnings
• The appliance may only be connected by a qualified expert.
• The appliance should be fitted with a device that disconnects it from all poles of the home
network (an omnipolar switch), with at least 3 mm of distance between the contacts in open
position. LS-switches or fuses are appropriate.
• To connect the appliance, use the rubber mains cords (type HO5RR-F with the green/yellow
earth wire), PVC insulated (type HO5VV-F with the green/yellow earth wire), or other equivalent
or superior cables.
• The distance between the cooking hob and the kitchen hood should be no less than indicated in
the instructions for kitchen hood installation.
• Veneer, glue, or plastic finish of the furniture next to which the cooker is installed, should be
treated heat resistant (>75°C). If the veneers are not high temperature resistant, they may be
deformed.
• The mains cord behind the freestanding cooker should be placed in such way that it is not in
contact with the cooker back wall. During operation, the back wall heats up strongly.
• Packaging (plastic foil, polystyrene, etc.) must be kept out of reach of children, as it can be
a source or threat to them. Small parts can be swallowed by the children, and the foils are
hazardous because of the risk of suffocation.
Leveling the cooker and additional support
The height of the cooker, including the support, is 90 cm; without
the support, it is 85 cm. The support features two casters at the
left and right side at the back; these facilitate moving the cooker.
At the front, left and right, the support is fitted with adjustment
screws that can be used to level the cooker horizontally and to
level its upper edge flush with the furniture element standing next
to it (if any).
The adjustable feet are accessible, when the cooker drawer
is removed; if required, they may be turned to increase or
decrease the height, until the appliance is not in a completely
horizontal position. The adjustment screws can easily be turned
if the cooker is tilted slightly to redistribute the load. Additional
support may also be removed by undoing the four screws from
the lower side; these screws attach the support to the cooker
side walls. In this case, remove the adjustment screws from the
support and insert them left and right into the lower front cooker
support panel. Level the cooker horizontally as described above.
Some cookers are fitted with four adjustment screws at the lower
part (two at the front and two at the back); these are intended
for leveling uneven floor or for adjusting the cooker height to
the level of the kitchen furniture elements installed next to the
cooker.
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40
The appliance may only be connected to the power mains by an
authorized service technician or a registered electrician! Incorrect
connection may result in damage to or destruction of respective
parts of the appliance; in such cases, the warranty is void.
• Open the connection clip using a screwdriver, as indicated on
the figure on the cover.
• The voltage (230V against N) in your home network must be
checked by an expert using appropriate equipment!
• The connection bridges must be placed in compliance with the
network connection!
• Before connection, make sure the voltage on the rating plate is
consistent with the actual network voltage.
• The length of the power cord should be at least 1.5 meters;
thus, the appliance can be connected before it is pushed to the
wall.
• The length of the power cord should be adjusted in such way
that in case of pulling load on the cable, the ground wire is
strained later than the voltage wires.
Procedure
• Use a screwdriver to open the cover of the connection
terminal on the back of the appliance. Release the two clips as
indicated on the cover of the connection terminal.
• The mains cord must be inserted into the strain release device
which protects the cable from being pulled out. If the strain
release device is not installed yet, install it in such way that it
gets stuck in the connection terminal housing at one end.
• Then, connect the appliance according to the instructions
indicated on the figures. If network voltage is different, the
connection bridges should be replaced.
• Firmly fasten the strain release device and close the cover.
NOTE: Connection bridges are stored in the slots provided in
the connection terminal. The connection screws are already
open and do not require additional releasing. When fastening the
screws, they will click, which indicates that the screw must be
fastened all the way.
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Connection
41
Lead colors
L1, L2, L3 = external leads under voltage. Normally, the lead
colors are black, black, brown.
N = neutral lead, normally blue.
Make sure the N-lead is connected correctly!
PE = protection, or earth (ground) lead, normally green-yellow.
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42
Technical characteristics
Rating plate
Serial number
Code
Model
Type
Trademark
Technical information
Compliance indications / symbols
WE RESERVE THE RIGHT TO MAKE ANY CHANGES THAT
DO NOT AFFECT THE FUNCTIONALITY OF THE APPLIANCE.
43
315222
A
B
C
D
E
F
G
315222/en (05-11)
GB
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