Bosch HBK3551GB BUILT-IN/BUILT-UNDER COOKER/OVEN Instructions for Use and Installation

HBK 35 . .
50
3
100
2
250
1
200
150
en Instructions for Use
and Installation
Internet: http://www.bosch-hausgeraete.de
Bosch Info-Team: de Tel. 01 80/5 30 40 50 (E 0,12/Min. DTAG)
a
Table of Contents
Page
Important Information
❑ Notes on disposal
❑ Before connecting your
new appliance
❑ Appliance safety considerations
3
4
Introducing: Your New Oven
❑ Control panel overview
❑ Accessories
❑ Slide-in levels
5
6
6
Before Using Your Appliance for the
First Time
❑ Preliminary cleaning
❑ Initial burn-in
7
7
Electronic clock
❑ Setting the time of day
❑ Special functions
❑ Information
❑ Minute timer
❑ Automatic timer
3
7
7
7
8
9+10
Baking and Roasting
❑ Description of Oven Features
11
❑ Switching the oven ON and OFF
12
❑ Baking
13–16
❑ Roasting
17+18
❑ Circulating air grilling
19+20
Grilling
21+22
Thawing / Drying / Heating
23+24
Cooking Tips and Helpful Hints
2
25
Page
Cleaning and Care
❑ Important cleaning basics
❑ Enamel and glass
❑ Stainless steel front
❑ Oven interior
❑ Removing/installing the oven door
❑ Removing the suspend grids
26
26
26
26
27
27
Service and Repair Information
28
Trouble-shooting Guide
29
Assembly Instructions
❑ For the installer and kitchen expert
❑ Installation of the built-in oven
30
31
Important Information
Notes on disposal
❑ Old appliances still have some residual
value. An environment-friendly method
of disposal will ensure that valuable raw
materials can be recovered and used
again.
Before you dispose of your old
appliance, make sure that it has been
rendered inoperable.
❑ Your new appliance was protected by
suitable packaging while it was on its
way to you. All materials used for this
purpose are environment-friendly and
suitable for recycling. Please make a
contribution to protecting the
environment by disposing of the
packaging appropriately.
Up-to-date information concerning
options for disposing of your old
appliance and the packaging from the
new one can be obtained from your
retailer or local government office.
Before connecting your new
appliance
❑ Before using your new appliance, please
read these Instructions for Use carefully.
They contain important information
concerning your personal safety as well
as on use and care of the appliance.
❑ The Instructions for Use apply to several
versions of this appliance. Accordingly,
you may find descriptions of individual
features that do not apply to your
specific appliance.
❑ Please keep the operating and
installation instructions in a safe place;
this important documentation may also
be of use to a possible subsequent
owner.
❑ Do not use the appliance if it is
damaged in any way.
❑ Installation and connection of the
appliance should be performed
according to the instructions and
connection diagram provided, and
should be entrusted to a licensed
specialist. In the event of a damage that
occurs as a result of improper
connection, the warranty will be void.
❑ Our appliances meet the applicable
safety regulations for electrical
appliances. Repairs may be performed
only by customer service engineers
trained by the manufacturer. Inexpert
repairs may entail serious injury to you,
the user.
3
Important Information
Appliance safety
considerations
❑ The appliance should only be used for
the preparation of food.
❑ The surfaces of heating and cooking
appliances get hot during operation.
The interior oven walls and the heating
elements get extremely hot. Always
keep children away from the appliance.
❑ Never leave the appliance unattended
when cooking with fat or oil. They can
catch fire if overheated.
❑ Clean the oven regularly.
Fatty or oily remants could ignite when
the oven is switched on.
❑ Make sure that the power cord does not
get caught in the hot oven door. The
plastic insulation could melt.
❑ In the case of a defect, switch off (or
remove) the mains fuse in the building
electrical system.
❑ Do not store combustible items in the
oven. They could ignite if the oven is
switched on accidentally.
❑ Do not clean the oven with steam or
high-pressure cleaners.
4
❑ If using hot air v, do not place
greaseproof paper loosely in the oven
(e.g. when heating the oven).
The hot-air fan could draw in the paper
which may damage the heater and fan.
❑ Do not insert a baking sheet at the
bottom of the oven, or cover the base of
the oven with aluminium foil, as this
would result in heat build up. Roasting
and baking times would change, and
the enamel would be damaged.
❑ Never pour water directly into the hot
oven. Damage to the enamel could
result.
❑ Dripping juices may leave spots on the
oven lining. Always place a baking tray
below to prevent this from happening.
❑ Never stand or sit on the open oven
door.
❑ The oven door must close properly.
Keep the door seal surfaces clean.
Introducing: Your new Oven
50
3
100
2
250
1
200
Electronic clock
Function selector
with control lamp
150
Temperature
selector
Oven temperature
control lamp
The control panel:
❑ The switches are retractable.
❑ To engage and disengage, depress the
switch, making sure that it is in OFF
position.
Function selector
Temperature selector
0
50
3
100
2
250
1
200
Settings:
k
t
‰
ˆ
x
”Defrost” setting
top/bottom heat
hot air
Circulating air grilling
Grilling
Settings:
50–275
1–2–3
150
Temperature in °C
Grill stages
5
Introducing: Your new Oven
Accessories
Your oven comes with the following
accessories:
Universal baking pan / shelf
wire shelf
Additional accessories are available from your dealer.
Note:
❑ The baking tray or universal pan may
distort while the oven is operating. This
is caused by major temperature
differences on the utensil. These
differences may occur if only one part of
the utensil was covered or if deep-frozen
food, e. g. pizza, was placed on the
utensil.
Slide-in levels
❑ Your oven features 3 slide-in levels.
The slide-in levels are counted from
bottom to top. The numbers are marked
in the oven.
When using hot-air baking or
roasting, do not use slide-in level »2«,
in order not to block air circulation.
6
Note:
The distortion will already subside again
during baking, roasting or grilling.
Before Using Your Appliance for the First Time
Preliminary cleaning:
1. Clean the appliance exterior with a soft
moistened cloth.
2. Clean the oven and the accessories with
a hot detergent solution.
Initial burn-in
1. Preheat the empty oven for about
30 minutes.
Select top and bottom heat at a setting
of 240° C.
During the initial burn-in phase, please
open the kitchen windows to dissipate
unpleasant odours.
Electronic clock
Time of day
❑ Before you use your appliance for the
first time, it is necessary to set the
current time on the electronic timer.
❑ After connecting to the mains, or after a
power failure, the display {:{{ will blink.
Setting the time:
Press the + button and set the current
time with the rotary knob (e.g. | Å:{{).
Note: The time cannot be set if an
automatic function is active (see Electronic
clock for cancelling automatic function).
Special functions
Masking out the display:
1. Press the + button for 4 seconds.
The display then goes blank and the
time continues running in the
background.
2. To switch on the display, briefly press
the + button.
Dimming the display:
❑ Between 22.00 and 6.00 the display is
automatically dimmed.
Note:
❑ The automatic timer is best used with
dishes which require little attention.
❑ The minute timer and OFF time can be
pre-programmed up to a max. 24 hours.
❑ The settings can be displayed at any
time by pressing the relevant button.
❑ To cancel the preset time:
Press the g button and reset the time
to {:{{.
7
Electronic clock
Function indicator
Rotary knob
To engage and
disengage depress
gently
Minute timer
ON time
OFF time
Time
❑ The electronic clock can be operated
with one hand; after pressing the button,
set the time with the rotary knob.
Adjustments can be made for as long as
the display flashes (4 seconds).
❑ Setting the time:
See section ”Before using your
appliance for the first time”.
Minute timer:
1. Press the t button and set the cooking
time (e.g. Å minutes).
When the timer switches on, the
remaining time is displayed.
2. If you want to display the current time,
press the + button.
3. When the time has elapsed, a signal is
emitted and the arrow display flashes.
To stop the signal, press the t button.
8
Setting the timer:
Electronic clock
Automatic timer
❑ You can switch the oven on and off via
the electronic clock.
Automatic switch off:
❑ If you wish to bake or roast food
immediately, it is only necessary to set
the ON time.
1. Press the g button and set the ON time
with the rotary knob (e.g. | hour and
~{ minutes).
When the ON time has been set, the
current time is displayed.
The , displayed above the g button
indicates automatic mode.
2. Select the heating system and the oven
temperature.
3. When the time has elapsed (e.g. | hour
and ~{ minutes), a signal is emitted and
the , flashes. The oven is automatically
switched off. To stop the signal, press
the g button.
4. Switch the oven off.
5. To end automatic mode, press the g
button again.
Setting the ON time:
9
Electronic clock
Automatic switch on and switch off:
❑ If the food is to be baked or roasted
later on, both the ON time and OFF time
must be set.
1. Press the g button and set the ON time
with the rotary knob (e.g. | hour and
~{ minutes).
2. Press the h button and set the OFF
time with the rotary knob. The ,
displayed above the h button indicates
automatic mode (e.g. |}:~{).
3. Select the heating system and the oven
temperature.
When the settings have been made, the
current time is displayed.
4. The oven is automatically switched on
and off at the preset times (e.g. | |:{{
and |}:~{).
5. When the time has expired, a signal is
emitted and the , flashes. To stop the
signal, press the h button.
6. Switch the oven off.
7. To end automatic mode, press the h
button.
Checking, correcting and cancelling
settings:
1. To check your settings, press the g or
h button.
2. If required, correct the settings with the
rotary knob.
3. If you want to cancel your settings, turn
the set time back to {:{{ and switch
the oven off.
10
Setting the ON time:
Setting the OFF time:
Description of Oven Features
”Defrost” setting ————————— k
Without temperature.
Recommended for delicate bakeware only
(i.e., whipped-cream gateaus).
Top and bottom heat ———————
t
The heat is generated through radiators
situated above and below in the oven and
transmitted to the food being baked and
cooked by radiation.
– Particularly suited for roasting and
baking on one level, for sensitive baked
goods and lean meat cuts and bread.
– Use only one insertion level.
We recommend:
Insertion level 1 or 2.
– For further details see baking and
roasting tables.
Hot air —————————————
‰
The hot air in the oven is circulated by a
blower located in the rear wall of the oven,
which causes a particularly good heat
transmission to the food being baked and
roasted.
– Particularly suite for thawing and baking
also simultaneously at several levels.
– Ideally usable for certain baked goods
like Pizza, yeast twist or cream puffs.
– Do not use insertion level 2, to avoid
impairing the air circulation.
ˆ
Circulating air grilling ———————
The combination between grill and blower.
– Particularly suited for grilling fat meal
cuts and poultry.
– Circulating air grilling with closed oven
door (energy-saving).
– Use only one insertion level.
We recommend:
Insertion level 1 or 2.
– For further details see roasting tables.
Grill
——————————————
x
The heat is generated by the radiator and
transmitted to the food being grilled by
radiation.
– Particularly suited for flat grilled foods
like chops, steaks or toast.
– Grilling with closed oven door (energysaving).
– Use only one insertion level.
We recommend:
Insertion level 2 or 3.
– For further details see grilling table.
11
Switching the Oven ON and OFF
Before switching on your oven, you should
decide which heating system you wish to
use.
Switching the oven ON:
1. Use the function selector to determine
the desired system.
2. Set the temperature control knob to the
desired temperature (see baking and
roasting table).
❑ The selected temperature will be
controlled automatically.
❑ The red oven temperature control lamp
illuminates when the oven is first
switched on, and extinguishes when the
required temperature has been reached.
Switching the oven OFF:
To switch the oven OFF, turn both the
temperature selector and function selector
to the »0« position.
Note:
❑ The appliance features a cooling fan
which runs until the oven has cooled
down.
12
0
50
3
100
2
250
1
200
Function selector
150
Temperature
selector
Baking
t
Top and bottom heat
1. Set Function selector to t.
0
2. Set temperature selector.
❑ We recommend dark browning forms.
❑ The browning result can be influenced
by changing the insertion level heights.
❑ Always place baking sheets in the
middle of the grate.
❑ Cakes and biscuits can be placed in
the cold or warm oven.
❑ If the oven is preheated, the baking
times are shortened by around
5 minutes.
❑ Bevel of the baking sheet must always
face the oven door.
❑ Always shove baking sheet up to the
stop.
Tips:
❑ If a cake falls during baking or after it is
taken out, use less liquid next time, set
the temperature lower and possibly
select a longer baking time.
❑ Cake too dark on the bottom:
Check insertion height. Shorten baking
time, possibly select a lower
temperature.
❑ Cake too light on the bottom:
Check insertion height, possibly select
lower temperature and lengthen baking
time and use a black baking sheet if you
did not do so before.
50
3
100
2
250
1
200
150
13
Baking
‰
Hot air system
1.
2.
❑
❑
Attention!
❑ If you use hot air, a temperature
setting 20 to 30 degrees lower can be
selected, compared to top and bottom
heating.
❑ The lower temperature always produces
more uniform browning.
❑ The bevel of the baking sheet must
always face the oven door.
❑ Shove baking sheets always up to the
stop.
❑ Always place baking sheets on the
middle of the grate.
❑ For cake in tins:
Insertion level 1.
❑ For flat cakes, fruit cakes, biscuits,
pizza and the like:
Insertion level 1.
❑ 2 sheets:
Insertion level 1 and 3.
14
0
Set Function selector to ‰.
Set temperature selector.
As a rule, preheating is not necessary.
Depending on what is being baked, you
can bake on up to 2 baking this at one
time. For this, selected insertion level 1
and 3. No problems arise even if you
use a great variety of baking or roasting
utensils.
50
3
100
2
250
1
200
150
Baking table
‰ or t
Note:
❑ All figures indicated in the table are recommended values only and may vary depending
on the quality of the food.
Hot air
‰
Type of cakes
and pastries
Shelf
height
Cake mixtures
Cake on baking sheet
with topping
1 baking sheet
2 baking sheets
Square cake
Round cake
Tall cake
Fruit flan base (preheat)
1
1+3
1
1
1
1
150 – 160
150 – 160
150 – 160
150 – 160
150 – 160
150 – 160
1
1+3
Short pastry
Cake on baking sheet
with crumble mixture
1 baking sheet
2 baking sheets
Cake on baking sheet
with moist topping
(e.g. cream)
Cake in tin
(e.g. cheesecake)
Fruit flan base (preheat)
Sponge mixture
Swiss roll (preheat)
Water biscuit
Fruit flan base
Top/bottom heat
Temperature baking time
in ° C
in minutes
t
Shelf
height
Temperature
in ° C
35 – 45
40 – 50
60 – 75
60 – 75
60 – 75
20 – 35
1
–
1
1
1
1
170 – 180
–
160 – 170
160 – 170
160 – 170
160 – 170
160 – 170
160 – 170
50 – 70
50 – 70
1
–
170 – 180
–
1
150 – 160
50 – 70
1
160 – 170
1
1
150 – 160
150 – 160
70 – 100
25 – 35
1
1
160 – 170
180 – 190
1
1
1
180 – 190
150 – 160
150 – 160
10 – 15
30 – 45
25 – 35
1
1
1
200 – 220
150 – 160
160 – 170
15
Baking table
Hot air
Type of cakes
and pastries
Yeast dough
Cake on baking sheet
with crumble mixture
(e.g. apple crumble)
1 baking sheet
2 baking sheets
Cake on baking sheet
with moist topping
(e.g. cream)
Plaited bun,
500 grams flour
Round cake
Tall cake
Shelf
height
‰ or t
‰
Top/bottom heat
Temperature baking time
in ° C
in minutes
t
Shelf
height
Temperature
in ° C
1
1+3
160 – 170
160 – 170
40 – 50
50 – 60
1
–
180 – 200
–
1
160 – 170
50 – 60
1
180 – 190
1
1
1
160 – 170
160 – 170
160 – 170
40 – 50
40 – 50
40 – 50
1
1
1
160 – 170
170 – 180
170 – 180
1
1
1
080 – 100
180 – 200
180 – 190
120 – 140
25 – 35
25 – 35
1
1
1
170 – 080
210 – 220
200 – 210
1
1+3
140 – 150
140 – 150
30 – 45
30 – 45
1
–
150 – 160
–
Savoury dishes
Soufflé consisting
of raw ingredients
Pizza
Quiche (preheat)
1
1
1
170 – 180
180 – 190
180 – 190
60 – 75
25 – 45
40 – 50
1
1
1
190 – 200
210 – 230
190 – 210
Bread, 1 kg (preheat)
Start baking
Finish baking
1
1
220
180
10 – 15
40 – 45
1
1
240
200
Biscuits
Meringue
Puff pastry (preheat)
Choux pastry (preheat)
Viennese whirl
1 baking sheet
2 baking sheets
16
Roasting
t
Top and bottom heat
1. Set Function selector to t.
2. Set temperatur selector
❑ Shove roast into the cold oven
(preheating unnecessary
– energy saving –).
❑ Roasting in an open vessel:
Rinse out the roasting pan or the
roasting vessel with water and place the
meat into it. The insertion level depends
on the size and thickness of the roast.
❑ Roasting in a closed vessel:
Place the meat into a roasting pot, cover
with a fitting lid, and slide it on the grate
into the oven. Set the oven temperature
around 20 – 30° C higher.
❑ Use only roasting vessels with heatresistant handles, for example, enamel,
glass or cast-iron roaster.
❑ Always prepare poultry only after it has
been completely thawed. Remove the
entrails beforehand and clean the
poultry thoroughly.
❑ After the roasting time has expired, leave
the roast for around 5 minutes in the
switched-off oven.
0
50
3
100
2
250
1
200
150
17
Roasting table
t
Note:
❑ Roast in open casserole dish on wire shelf.
❑ Shelf height 1
large, solid pieces of meat = longer roasting time, lower temperature.
Flat pieces of meat
= shorter roasting time, higher temperature.
❑ The roasting time does not change considerably if two approximately equally large
pieces of the same type of meat are roasted simultaneously.
❑ All figures indicated in the table are recommended values only and may vary depending
on the quality of the food.
Roasting table
top/bottom heat
Type of meat
t
Roasting time
in minutes
Shelf
height
Temperature
in ° C
140 – 160
90 – 120
70 – 80
40 – 50
60 – 70
1
1
1
1
1
180 – 200
180 – 200
180 – 200
200 – 220
180 – 200
45 – 65
35 – 45
1
1
190 – 210
190 – 210
Veal
Joint / breast
Knuckle
90 – 120
100 – 130
1
1
180 – 200
190 – 210
Lamb
Leg
Saddle
70 – 110
90 – 120
1
1
190 – 210
190 – 210
Poultry
Chicken, 1 kg
Duck, 2 – 2,5 kg
Goose, 3 kg
60 – 70
90 – 120
130 – 170
1
1
1
190 – 210
180 – 190
160 – 180
Game
Saddle of venison
Roast venison
Roast pork
80 – 100
90 – 120
100 – 120
1
1
1
190 – 210
180 – 200
180 – 200
40 – 50
1
180 – 200
Pork
Joint with skin,
2 kg (e.g. shoulder or knuckle)
Joint
Smoked pork
Fillet of pork
Meat loaf, 750 grams
Beef
Fillet
Sirloin (medium-rare)
Fish, whole,
1 kg
18
Circulating air grilling
0
For poultry and larger meat cuts.
Always gril with circulating air with
closed oven door.
❑ It is not necessary to turn the food being
grilled when you use circulating air
grilling.
Exception: Poultry must be turned once
after half at the cooking time has
expired.
1. Set Function selector to ˆ.
2. Set temperature selector between 160
and 220 depending on the type of meat
and its size.
!
Grilling on the grate:
❑ Insert grate with meat to be grilled into
the suitable insertion level.
❑ Always place universal drip pan into
the proper insertion level.
❑ Dark meat – e. g. from beef, game and
mutton – browns more quickly than light
meat from veal, pork and poultry.
❑ Light meat and fish fillet are often only
light brown on the surface, but done
and juicy inside.
❑ Several pieces of meat can be grilled at
the same time, e. g. 2 chickens, 2
knuckles or two rolled roasts.
❑ For large or several pieces of meat, the
following always applies:
lower temperature, and longer grilling
time.
Note: With circulating air grilling, the
blower is alternately switched on and off.
ˆ
50
3
100
2
250
1
200
150
19
Table for circulating air grilling
ˆ
Note:
❑ All figures indicated in the table are recommended values only and may vary depending
on the quality of the food.
Type of meat
Weight
Pork
Joint with skin
2 kg
1
170 – 190
140 – 150 If the joint is
especially fatty,
select a lower temperature. Make
crosses in the skin
with a knife.
Approx.
0.4 kg/piece
2
190 – 210
040 – 050 After approx. half
the cooking time,
turn once; coat with
butter or salt water.
Approx.
1 kg/piece
2 – 2,5 kg
3 kg
1
190 – 210
060 – 070
1
1
160 – 170
150 – 160
090 – 110
130 – 160 Stuffed goose can
also be grilled.
Turn once.
Poultry
Half chicken
1 – 3 pieces
Whole chicken
1 – 3 pieces
Duck
Goose
20
Shelf height Temperature Grill time Tips
for
range
in min.
wire shelf
in °C
Grilling
x
!
!
0
Be careful when you grill.
Always keep children away!
Grill with
closed door.
1. Set Function selector to x.
2. Set temperature selector:
Grill stages 1 – 2 – 3.
Grilling:
(only with grate and universal drip pan)
❑ Brush the grate with oil as required.
❑ Dab off food to be grilled dry and spice
(do not salt).
❑ Place grate with food to be grilled into
the corresponding insertion level.
❑ Always place universal drip pan into
the proper insertion level.
50
3
100
2
250
❑ If you turn over the concave grate,
you can make a fine adjustment of the
insertion height (intermediate heights).
❑ Meat up to 3 cm thickness (rare steaks)
at insertion level 3.
❑ Sausages at insertion level 2 or 3.
❑ Fish (trout) or thick cuts of meat well
done at insertion level 2.
1
200
150
Guides for grilling times: (Examples)
Meat well done 6-8 Min. per side,
Meat pink inside 4-6 Min. per side,
Fish in slices 6-8 Min. per each side,
Trout 6-10 Min. per side,
Sausages 3-5 Min. per side.
Note: If the grill switches off automatically,
the desired temperature has been reached.
After a short time, the grill switches on
again.
21
Grill table
x
Notes:
❑ Always insert the universal pan at shelf height 1.
❑ All figures indicated in the table are recommended values only and may vary depending
on the quality of the food.
Dish
Shelf height
Grill setting
Side
Grilling time
in minutes
Pork
Fillet steak
3
3
Neck of pork steak
3
2–3
2–3
2–3
Fillet steak
3
3
Tournedos
3
3
3
3
2–3
1–2
2
1–2
Sausage
1st side
2nd side
1st side
2nd side
1st side
2nd side
08 – 11
04 – 06
10 – 13
07 – 10
07 – 10
05 – 07
1st side
2nd side
1st side
2nd side
10 – 13
04 – 07
18 – 11
04 – 06
1st side
2nd side
–
41/2 – 51/2
01/2 – 11/2
18 – 12
1st side
2nd side
12 – 15
05 – 10
Beef
Toast
Without topping
With topping
Fish
Small fish
(250 – 300 g)
22
Thawing / Drying / Heating
‰
”Defrost” setting
(without temperature):
0
1. Set Function selector to ‰.
❑ For sensitive frozen food such as cream
cakes, butter cakes, cream cakes with
chocolade or sugar glazings, fruit, brawn
and the like, 1 or 3.
❑ Place frozen food in vessel (e. g.
porcelain bowl) on the grate.
Hot air system with
temperature:
❑ Do not open the aluminium foil package
or thaw in closed vessel.
Set oven temperature selector to 160 –
180 (ready to eat after 30 to 40
minutes).
❑ Insertion level 1.
100
2
250
1
200
150
0
50
3
1. Set Function selector to ‰.
2. Set temperature selector.
❑ Fryingens, sausages and meat in foil,
bread, rolls cakes and other pastries:
Insertion level 1.
Temperature selector at 50 to 70.
Ready-to-serve meals:
50
3
100
2
250
1
200
150
0
50
3
100
2
250
1
200
150
23
Table Thawing / Drying
‰
Instruction:
❑ All table values are guide figures which can vary depending on the condition of the food.
Thawing:
Frozen food
Insertion
level
Temperature
range in °C
Thawing time
in minutes
Sensitive frozen food like cream
and butter cream cakes1),
cakes with chocolate or sugar
galzings1)
Fruit (rashberries)2)
Brawn2), cheese, sausages
1
Select function
‰ (without
temperature
switching)
individual pieces of cake
30 – 040
whole or half cream cakes
80 – 100
35 – 040
90 – 100
Small meat cuts
e. g. steaks, chops and the like
1
050 – 070
60 – 070
1
060 – 080
1
170 – 190
30 – 040
Chicken in foil1), 800 – 900 g
Rolls1)
Bread, 1 kg1)
Cake (bowl cake)1)
Ready-to-serve meals
1)
2)
70 – 080
10 – 015
70 – 090
70 – 090
Place or lay on the grate.
Put on a flat dish or plate and place on the grate.
Drying:
Dried food, amount
Insertion
level
Temperature
range in °C
Drying time
Apple rings, 600 g
1+3
around 50
6 – 08 hours
Pear sections around 800 g
1+3
around 50
9 – 11 hours
Plums or damsons,
around 1,5 kg
1+3
70 – 100
9 – 12 hours
Bananas, 300 g
1+3
around 50
8 – 10 hours
Mushrooms, 800 g
1+3
50 – 60
7 – 09 hours
Kitchen herbs, 400 g
(bundles)
1
50 – 60
3 – 05 hours
24
Cooking Tips and Helpful Hints
For baking:
❑ The bottom of a cake baked on a
baking sheet stays too light.
Remove from the oven all baking sheets or
universal baking pan currently not in use.
❑ The bottom of a cake baked in a tin
stays too light.
Use a grill and not a baking sheet to
support the cake tin during baking.
❑ The bottom of cake or cookies gets too
dark.
Select a slightly lower baking temperature
and check the shelf height.
❑ The cake gets too dry.
Select a slightly higher oven temperature,
and shorter baking time.
❑ The inside of the cake remains spongy
or doughy, or meat stays raw in the
centre.
Use a slightly lower baking or roasting
temperature.
Note: Baking or roasting times cannot be
shortened by using higher temperatures
(done on the outside, raw inside). Select a
slightly longer baking or roasting time, allow
cake dough more time to rise. Reduce the
amount of liquid used in the dough.
❑ With very moist baked or roasted
goods: For example, when making fruit
pie or a water-basted roast, steam
develops, condenses on the oven door,
and may cause water to drip onto the
floor or into the modular furniture
enclosing the appliance.
Several brief periods of opening the oven
door during baking (1 to 2 times, more
frequently with longer roasting times) will
aid in venting the water vapours from the
oven, thereby greatly reducing water
condensation.
To save energy:
❑ Preheat only if expressly required by the
recipe.
❑ Dark baking tins have a higher degree of
heat absorption.
❑ Residual heat: In the case of longer
baking times, you can switch off the
oven 5 – 10 minutes before the full
baking time has elapsed.
25
Cleaning and Care
Important cleaning basics:
❑ For cleaning, do not use abrasives, no corrosive cleaners, and no sharp objects.
❑ Do not scratch off burnt-in food residues, but soak them off with a moist cloth and
dishwashing detergent.
❑ Special cleaners, such as oven cleaning spray, must not be used on aluminium or plastic
parts.
Stainless steel front:
❑ When using commercially available
stainless steel cleaning agents, the
lettering may become damaged.
❑ Do not use scouring sponges.
❑ Use commercially available detergents
applied to a soft, moistened cloth or a
chamois.
Oven interior:
❑ Clean the oven after each use,
especially after roasting or grilling.
Food remnants burn in when the oven is
reheated.
The baked in remnants are very difficult
to remove once burnt in.
❑ You can reduce the degree of soiling by
frequent cleaning using the hot-air
system.
Do not clean the warm oven with any
of the cleaning products specifically
designed for this purpose.
26
Enamel and glass:
❑ Use hot detergent suds for cleaning.
❑ For cleaning the mating surface of the
oven door at the front of the oven, the
door should be removed.
❑ When baking very moist cake, use the
universal baking pan.
❑ For roasting, use the appropriate
utensils (Dutch oven).
❑ Clean the oven before soiling becomes
too heavy. Wash out the oven cavity
with hot detergent suds.
❑ Leave the door open until the interior
has dried.
Oven door pane:
❑ The temperature of the pane inside the
oven door is reduced by a heatreflecting coating.
❑ The reduced temperature ensures that
visibility through the oven door window
is not impaired.
❑ When the oven door is open, this
coating may have a bright appearance.
This is quite normal and does not
indicate a quality defect.
Cleaning and Care
Manual cleaning steps:
Note: To facilitate cleaning, the unit offers
you the following options:
Removing the oven door:
1. Fully open the oven door.
2. Move the catch levers on the right and
left-hand sides to the fully open position.
3. Placing the door at an upward angle
toward you, grasp the door with both
hands and lift it out of the hinges toward
you.
Hanging the oven door:
1. Set both hinges into their respective
receptacles on the left and right, and
swing the oven door downward.
2. Close the catch levers on the left and
right.
3. Close the oven door.
Switch on the oven light:
❑ Set the function selector to a random
position.
Removing the suspend grids:
1. On both left and right sides, remove two
milled screws each.
2. Carefully remove the suspended grids.
2.
1.
27
Service and Repair Information
In the event of problems or repairs that you
cannot solve or perform yourself, our
customer service will be happy to help.
Check the customer service directory for a
customer service facility in your area.
Caution: Calling the customer service
because of an operator error can be very
costly! In the event of a customer service
request, please have the following
information handy:
E-Number
FD
You can find this information on the
appliance‘s nameplate. The nameplate is
located on the appliance, behind the oven
door, on the left bottom edge of the oven.
Replacing the oven light:
Caution: Unplug the appliance or
remove the fuse!
1. To prevent damage, place a dish towel
into the cold oven.
2. Remove the glass cover by inserting a
knife or similar object between the glass
and the frame.
3. Replacing the lamp:
– Type: Incandescent bulb E 14,
230 - 240 V, 25 W, heat resistant to
300° C.
– You can obtain this lamp from
customer service.
Replacing the oven door seal:
1. Remove the defective oven door seal by
simply unhooking it.
You may obtain the new oven door seal
from your customer service.
28
Trouble-shooting Guide
Calling the customer service is not always really necessary. In some cases, you can remedy the situation yourself. The following table may contain some helpful tips.
Important general safety guidelines:
Service or repair work on the electronic components may only be performed by a qualified expert. Without exception, prior
to starting such repairs, the appliance must be disconnected from the mains. This may be accomplished by tripping the
automatic fuse or by removing the fuse from the fuse box that controls your flat or apartment.
Problem
Possible cause
Remedy
... if there is a general failure of all electrical functions, i.e., the control lamps
have suddenly ceased to function.
Defective fuse.
Check teh fuse in the fuse box, and
replace if required.
... if liquids or thin viscous dough are
distributed at a visibly uneven thickness.
The appliance has not been placed
or installed plumb-and-level.
Level the appliance using the levelling feet, or check the installation.
... if the oven suddenly stop functioning.
The electronic clock is set to an
automatic timing cycle.
Set electronic clock to operation
without automatic timer:
1. Reset ON time g to {:{{.
2. Press the g button.
... if the oven suddenly stop functioning and the electronic clock flashes
{:{{?
The power supply was briefly interrupted.
Reset the time of day.
... if electronically controlled functions fail?
Energy pulses (e.g. lightning flash).
Reset the relevant functions.
... if after prolonged use, the oven
window panes are soiled from the
inside.
This kind of soiling is normal.
Detach the oven door and lay front
side down on a soft, clean base.
Grip the door glass near the hinges,
pull up and remove.
Doors with 3 panels:
Disengage inner door glass at the
corner pieces and lift it up using, for
example, a pair of frying tongs made
of plastic or wood.
Installing the cleaned glass:
Insert the inner door glass and lock
into position.
Attach the door glass and lock into
position by pressing the glass near
the hinges.
29
Assembly Instructions
For the installer and kitchen
expert!
Important installation notes:
❑ Properly dispose of packaging
materials.
❑ Do not use oven door handle for transporting or handling the unit during
installation.
❑ WARNING: Connection and first start of
the appliance may only be performed by
an authorised specialist.
❑ Connection must be made using an
H 0 5 V V- F mains connection cable.
❑ Nominal connected loading, nominal
voltage and model number of the
appliance:
see the rating plate, located behind the
oven door, fixed to the lower left facing
edge of the oven.
❑ The unit's nameplate is located at on
the right sidewall of the unit.
❑ Electrical safety of the appliance can
be ensured only if the equipment earth
in the building installation has been
installed according to regulations.
❑ On the installation side a isolating device
shall be provided.
Any switch with a contact gap exceeding 3 mm may be considered
a separating device.
Other examples are LS switches, fuses
and contactors.
❑ In the case of repairs interrupt all
power connections to the unit.
❑ Connection diagram
220-240V ~
30
L
N
Kitchen furniture
Oven housing units from virtually all lines of
kitchen furniture are suitable for installing
the built-in oven. However, the veneers or
plastic laminates on the housing unit must
be applied with heat-resistant glue (90 °C).
If plastic laminate or glue are not sufficiently
heat-resistant, warping, bubbling or
detachment of the finish may result.
Assembly Instructions
Installation of the built-in oven
❑ To burn-in the insulation, heat up the
oven prior to installing the unit.
❑ Push the built-in oven into the housing
unit and align the unit until it is in a level
position.
❑ Open the oven door and, using one
screw on each side, fasten the built-in
oven to the side strips of the housing
unit (see illustration).
The two screws (supplied with the builtin oven) must be started slightly
outward.
❑ Verify that the built-in oven is positioned
securely and in a level position, and
that the required installation dimensions
have been maintained.
❑ The properly installed appliance must be
covered on all sides in such a fashion
that not even components with rough
insulation are exposed to the touch. The
cover must be removable with tools
only.
mind.
458
5600
57
mind.
5
450 min 50
d.
3
mind.
31
5750 202 158
Robert Bosch Hausgeräte GmbH
Printed in Germany
0503 Es.