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F i t t e d F a n / S t e a m C o o k i n g o v e n Installation and Operating Instructions EOB9890 315 6589 03-A-140405-02 g Dear customer, Please read these operating instructions carefully. Pay particular attention to the section “Safety information” on the first few pages. Please retain these operating instructions for later reference. Pass them on to possible new owners of the appliance. The following symbols are used in the text: 1 Safety instructions Warning: Information concerning your personal safety. Important: Information on how to avoid damaging the appliance. 3 Information and practical tips 2 Environmental information 1. These numbers indicate step by step how to use the appliance. 2. … 3. … These operating instructions contain information on steps you can take yourself to rectify a possible malfunction. Refer to the section “What to do if...”. 2 Contents Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 7 8 8 9 Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Setting the clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Setting the display language. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Set the display brightness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 10 11 12 13 Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The Electronic Oven Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Inserting the combination shelf, baking tray and general purpose tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Inserting/Removing the Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Steam Cooking Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Clock Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Other functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Switching off the time display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Switching on the time display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Child Safety Device . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Locking the Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Safety Cut-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 14 15 16 18 18 19 21 24 30 30 30 30 31 31 Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Steam Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Steam Wet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Steam Wet Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fan Cooking and Steam Wet in succession . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fan Cooking and Steam Wet in succession Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Interval Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Interval Steam Cooking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Roasting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Meat Probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Grilling Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Turbo grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Drying Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Defrosting Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bio Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Making Yoghurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Raising yeast dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Low Temperature Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Low Temperature Cooking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Preserving Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Programmed functions and recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 32 33 33 34 34 35 35 36 38 42 43 44 44 45 45 46 46 47 47 48 48 48 48 48 49 49 50 3 Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Exterior of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Side Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Steam generation system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Light. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 54 54 54 54 55 56 57 58 What to do if... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Regulations, Standards, Directives. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 60 60 Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Safety Instructions for the Installer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 61 Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 4 Operating Instructions 1 Safety Electrical Safety • This appliance must be connected by a specially licensed technician only. • In the event of a fault or damage to the appliance, take out the fuses, or switch off. • For safety reasons, do not clean the appliance with steam jet or high-pressure cleaning equipment. • Repairs to the appliance must be carried out by a specially licensed technician only. Considerable danger may result from incorrect repairs. If repairs become necessary, please contact our Customer Services, or your dealer. Child Safety • Never leave children unsupervised when the appliance is in use. Safety during use How to avoid damage to the appliance • Do not line the oven with aluminium foil and do not place baking trays, ovenware, etc. on the oven floor, as the heat that builds up will damage the oven enamel. • Fruit juices dripping from the baking tray will leave stains, which you will not be able to remove. For very moist cakes, use the all-purpose tray. • Do not put any strain on the oven door when open. • Never pour water directly into the hot oven. This could cause electrical faults or damage to the enamel. • Rough handling, especially around the edges of the front panel, can cause the glass to break. • Do not store any inflammable materials inside the oven. These could ignite when the oven is switched on. • Do not store any moist foods inside the oven. This could damage the oven enamel. This appliance should be used only for normal domestic cooking, roasting and baking of food. • Take care when plugging electrical appliances into power sockets near the appliance. Do not allow connecting leads to come into contact with or to catch beneath the hot oven door. • Warning: Danger of burns! The interior surfaces of the oven become very hot during use. • Warning: Do not under any circumstances open the oven door while bio-steaming. The escaping steam can cause moisture damage to furniture. Avoid any direct contact with escaping steam. • If you use alcohol in your cooking, a slightly flammable mixture of alcohol and air may ensue. In this case, be careful when opening the door. Do not handle any sources of heat, sparks or naked flames when doing so. 5 Disposal 2 Packaging material 2 Old appliance The packaging materials are environmentally friendly and can be recycled. The plastic components are identified by markings, e.g. >PE<, >PS<, etc. Please dispose of the packaging materials in the appropriate container at the community waste disposal facilities. W 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 this product. 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. 1 Warning: So that the old appliance can no longer cause any danger, make it unusable before disposing of it. To do this, disconnect the appliance from the mains supply and remove the mains cable from the appliance. 6 Description of the Appliance General Overview Control panel Door handle Full glass door 7 Control Panel Water drawer Oven / Time Indicator Mains Button Temperature Display Settings buttons Oven Functions Clock Functions Oven Light Oven Features Top heat and grill elements Oven lighting Shelf positions Meat probe socket Fan Oven lighting Rear wall heating element/Fat filter Side rails, removable Side rails, removable Bottom heat Steam generator/Steam rosette 8 Oven accessories Combination shelf For dishes, cake tins, items for roasting and grilling. Baking tray For cakes and biscuits (not suitable for Steam wet cooking) All-purpose tray For roasting or for collecting meat juices or fat (not suitable for Steam wet cooking) Meat cooking rod Used to determine the condition of meats while cooking (not suitable for steam cooking) 9 Before Using for the first time Setting the clock 3 The oven only operates when the clock has been set. After electrical connection, or a power failure, the “Set Clock” arrow flashes. Set the current time by pressing the tons. or but- 5 Wait for a few seconds. The flashing stops and the clock shows the time you have set. The appliance is now ready for use. 10 Setting the display language 1. Switch on the appliance by pressing the main Power button. 2. Press the main Power and the Functions buttons at the same time. Clock 3. Select one of the available languages using the and buttons. 4. Press the main Power and the Clock Functions buttons at the same time, to store the selected language. 11 Set the display brightness The brightness of the display can be adjusted for better readability on ovens fitted at high positions. 1. Switch on the appliance by pressing the main Power button . 2. Press the main Power and the Clock Functions buttons at the same time 3. Press the Oven Functions button 4. Set the brightness using the or . buttons. 5. Press the main Power and the Clock Functions buttons at the same time, to store the brightness setting. 12 Initial Cleaning You should clean the oven thoroughly before using for the first time. 1 Attention: Do not use sharp or abrasive cleaning materials. These could damage the oven surface. 3 For ovens with metal fronts, use normal commercially available cleaning agents. 1. Press the Main Power button, then press the Oven Light button. The oven light comes on. Open the oven door. 2. Remove all accessories and the side rails and clean them with warm water and washing-up liquid. 3. Also wash out the oven with warm water and washing-up liquid and and leave to dry. 4. Wipe the front of the appliance with a damp cloth. 13 Using the Oven The Electronic Oven Control Oven function indicator Cook Time indicator Time functions Mains Button End indicator Clock/Countdown Time functions Recipes Oven Functions Meat cooking rod 3 General Instructions • Always switch the appliance on first by pressing the main power switch . • When the selected function is lit, the oven begins to heat up or the clock begins to count down to the start time set. • When the temperature selected is reached, an audible signal sounds. • The oven light can be switched on and off while the oven is operating by pressing the button. • Switch the appliance off by pressing the main power switch . 14 Temperature display Time display Settings buttons Clock Functions Oven lighting Oven Functions The oven has the following functions: 3 The functions Conventional (Top/Bottom heat), Pizza setting and Turbo grill have an automatic rapid heating function. This ensures that the temperature set is reached as quickly as possible. Steam Wet Cooking Fixed temperature setting: 96°C. For fruit, vegetables, fish, potatoes, rice, pasta or special side-dishes. Steam generator, bottom Heat and fan are on. Steam Interval Suggested temperature: 180°C. For baking, cooking and warming up frozen or chilled foods. Hot air and steam generator operate alternately. Fan Cooking Suggested temperature: 150°C. For baking on up to three oven levels, and for roasting. The fan and the rear heating element are on. Dual Grill Suggested temperature: 230°C. For grilling flat foodstuffs in large quantities, for example, steaks, escalopes, fish, or for toasting. Top heat and grill heating elements are on. Bottom Heat Suggested temperature: 120°C. For baking cakes with crusty bases. Bottom Heat is on. Defrost/ Dry Suggested temperature: 30°C. For defrosting or drying herbs, fruit, and vegetables. Bottom heating element and fan are on. Low Temperature Cooking Temperature setting: 120/80°C. For preparing especially tender, juicy roasts. Rear heating element and fan are on. Top/Bottom Heat (Conventional) Suggested temperature: 200°C. For baking and frying/roasting on one shelf position. The Top and Bottom Heat heating elements are on. Pizza Setting Suggested temperature: 200°C. For baking cakes on one oven shelf and for cakes, pastries and biscuits that require a more intensive browning and a crispy base. This might include pizzas, quiches, fruit flans. Bottom and rear wall heating elements are on and in addition the fan is switched on. Turbo grill Suggested temperature: 180°C. For roasting larger pieces of meat or poultry on one shelf position. This function is suitable for au gratin dishes and soufflés. The grill heating element and the fan are on. Infrared grill Suggested temperature: 230°C. For grilling flat foods placed in the middle of the grid, for example steaks, escalopes, fish, or for toasting. The grill heating element is on. 15 Switching the Oven On and Off Setting oven functions 1. Switch on the appliance by pressing the button. 2. Press the Oven Function button as many times as necessary until the desired oven function appears. • The suggested temperature appears on the temperature display. • If the suggested temperature is not changed within about 5 seconds, the oven begins to heat. Changing the oven temperature Press the or button, to raise or lower the temperature. The temperature setting changes in steps of 5 °C. Thermometer Symbol • The thermometer symbol rises slowly, indicating the degree to which the oven is currently heated. • The three parts of the thermometer symbol flash one after the other, indicating that Fast Warm Up is in operation. Checking the temperature Press the and buttons at the same time. The present oven temperature appears on the temperature indicator. 16 Changing the Oven Function Press the Oven Function button as often as necessary, until the desired function appears. Switching the Oven Function off To switch off the oven, press the Oven Function button as often as necessary, until no oven function appears. Switching the oven off Switch off the appliance by pressing the button. 3 Cooling fan The fan switches on automatically in order to keep the appliance’s surfaces cool. When the oven is switched off, the fan continues to run to cool the appliance down, then switches itself off automatically. 17 Inserting the combination shelf, baking tray and general purpose tray Inserting the baking tray and general purpose tray: The trays have a little bulge on the left and right edges. These act as an anti-tip device and must always be located towards the rear when inserting the tray. Inserting oven shelves: Insert the shelf at the desired position. Inserting/Removing the Fat Filter The fat filter protects the rear wall heating element against splashes of fat when roasting. Inserting the fat filter Holding the fat filter by the tab, insert the two retainers into the opening on the rear wall of the oven (fan opening) from the top downwards. Removing the fat filter Take hold of the tab on the fat filter and remove by pulling upwards. 18 Steam Cooking Functions 1 Important: The steam cooking functions must always be set in conjunction with the clock functions Cook Time or End Time (see chapter Clock Functions Cook Time and End Time). 1 Important: Only water can be used as liquid. 3 A buzzing sound is heard when the water has been used up. When more water is added, the buzzing sound is switched off. Because of the automatic steaming dispersal period of approx. 5 minutes at the end of the cooking time and the heating up time of approx. 2 minutes, settings of less than 10 minutes have little effect. During steam dispersal, the oven door may get slightly steamed up. Steam Wet Cooking 1. Water (approx. 700 ml) is not poured directly into the steam generator, but into the water drawer in the control panel. The water supply lasts for approx. 30 minutes. 2. Switch the oven on using the main power switch . 3. Using the Oven Function button select the Vigorous Steam function. 4. Using the clock function buttons select Cook Time or End Time and using the or buttons, set the desired cooking time or switch-off time. After about 2 minutes, the first steam appears. A single audible signal indicates when the cooking temperature of around 96°C is reached. A triple signal is sounded at the end of cooking time. 5. Stop the signal and switch off the oven by pressing the main power switch . After the oven has cooled down, soak up any remaining water from the steam generator using a sponge and, if necessary, wipe out with a little vinegar. Leave the door open to let the oven dry completely. 19 Interval Steam The continual change from fan to steam takes place automatically. 1. The water (about 250 ml) is not poured directly into the steam generator, but into the water drawer in the control panel. The water supply lasts for approx. 60 minutes. 2. Switch the oven on using the main power switch . 3. Using the Oven Function button , select the Interval Steam function and using the button or the button set the desired temperature. 4. Using the clock function buttons select Cook Time or End Time and using the or buttons, set the desired cooking time or switch-off time. Then proceed as for Steam Wet Cooking. 20 Additional functions Recipes 3 For this function, use the recipes provided in the chapter “Programmed functions and recipes”. Choose a recipe. 1. Continue pressing the recipe button until the desired recipe appears. – The symbols for the appropriate oven function and the recommended oven level will appear in the function display. – The set temperature will appear in the temperature display. – The cooking time and the end time will appear in the clock displays. – After approx. 5 seconds the oven will switch itself on. – An acoustic signal will sound 10 minutes prior to the end of the programme. 2. Check the results of the cooking at this point. 3 This does not apply to bio-steaming. – An acoustic signal will sound when the cooking time has finished. “0:00” will flash in the time display. 3. The signal can be deactivated by pressing any button. Delaying the start time The cooking start time can be delayed (see “Clock functions: end”). 3 The end clock function can be set if the programme has not been running for more than two minutes. Ending the cooking time early Continue pressing the recipe button pe is shown. until no reci- 21 Meat Probe Ensures that the oven switches itself off as soon as the temperature at the centre of a roast reaches a set temperature. The meat probe is best used together with the Conventional (Top/Bottom heating), Fan Cooking and Rotitherm functions. There are two temperatures to be set: – Oven temperature: see Roasting Chart – Core temperature: see Meat Probe Chart 1 Important: Only the meat probe supplied may be used. If replacing, please use only original replacement parts. 1. Push the tip of the meat probe in as fully as possible, so that the tip is in the centre of the meat. 2. Insert the meat probe plug into the socket on the side wall of the oven, pushing it in fully. 3. Press the Oven Function button as often as necessary, until the desired oven function appears. 4. Start setting the desired core temperature within 5 seconds, using the or buttons. The display changes to the current core temperature. 22 3 The core temperature is displayed from 30°C. • Should the current core temperature already be being displayed, before the desired core temperature is set, press the meat probe button and carry out the setting process. • To set the oven temperature, press the meat probe button twice. • Start setting the desired oven temperature within 5 seconds, using the or buttons. – As soon as the core temperature set is reached, an audible signal sounds and the oven switches itself off automatically. 5. To switch off the signal, press any button. 1 Warning: The meat probe is very hot. There is a risk of being burned when removing the plug and the tip of the meat probe. 6. Remove the meat probe’s plug from the socket and take the meat out of the oven with the meat probe still inserted. 7. If applicable, switch off the appliance. Checking or changing the core temperature – By pressing the meat probe button, you can change between the current and the set core temperatures and the set oven temperature. – If necessary, change the temperature using the or buttons. 23 Clock Functions Countdown To set a countdown. A signal sounds after the time has elapsed. This function does not affect the functioning of the oven. Cook time To set how long the oven is to be in use. End time To set when the oven is to switch off again. Time To set, change or check the time (See also section “Before Using for the First Time”). 3 General hints • When a clock function has been selected, the related arrow flashes for around 5 seconds. During this time, the desired setting can be made using or . • After the desired time has been set, the arrow flashes again for around 5 seconds. The arrow then remains lit. The set time begins to run. 24 Countdown 1. Press the clock functions button “ ” as often as necessary, till the Countdown arrow flashes. 2. Use the or buttons to set the desired length of time (99 minutes maximum). The time remaining appears after about 5 seconds. The Countdown arrow is lit. When the set time has elapsed, a signal is sounded for 2 minutes. The “0.00” indication, and the Countdown arrow appear flashing. To stop the signal: Press any of the buttons. 25 Cook Time 1. Select Oven Function and Temperature. 2. Press the clock functions button “ ” as often as necessary, until the Cook Time arrow flashes. 3. Set the desired cooking time using the buttons. The Cook Time arrow or is lit. When the set time has elapsed, a signal sounds for 2 minutes. The oven switches itself off. The “0.00” indication and the Cook Time arrow appear flashing. To stop the signal: Press any of the buttons. 26 End 1. Select an oven function and temperature. 2. Press the clock functions button “ ” as often as necessary, until the End arrow appears flashing. 3. Set the desired switch-off time using the buttons. The End arrow or is lit. When the set time has elapsed, a signal sounds for 2 minutes. The oven switches itself off. The “0.00” indication and the End arrow appear flashing. To stop the signal: Press any of the buttons. 27 Combining the Cook Time functions and End 3 The Cook Time and End functions can be used at the same time, to switch the oven on and off at a later time. 1. Select an oven function and temperature. 2. Using the Cook Time function, set the time necessary to cook the item concerned. For example, 1 hour. 3. Using the End function, set the time at which the item concerned should be ready. For example, 14:05. The Cook Time and End arrows are lit. The oven switches on automatically at the required time. In this example, 13:05. When the set cooking time has elapsed, a signal sounds for 2 minutes, and the oven switches itself off. In this example, 14:05. 28 Adjusting the Clock 1. Press the clock functions button as often as necessary, until the Time Display arrow flashes. 2. Set the current time using the or buttons. 3. After about 5 seconds, the arrow stops flashing and the clock shows the set time. The appliance is once more ready for use. 3 The clock can be adjusted only if the Child Safety device is not engaged, neither of the Cook Time or End functions is set, and none of the oven functions is set. 29 Other functions 3 The brightness level of the display is reduced automatically between the hours of 22:00 and 6:00. Switching off the time display 2 You can save power by switching off the time display. 1. If necessary, switch off by pressing the main Power button. 2. Press the Meat Probe and buttons at the same time, until the display darkens (this will be after about 2 seconds). 3 The next time the appliance is switched on, the time display comes on again automatically. The clock display will go off again the next time the appliance is switched off. To restore continuous clock display, the time display has to be switched on again. Switching on the time display 1. If necessary, switch off the appliance by pressing the main Power button. 2. Press the Meat Probe and buttons at the same time, until the time display re-appears (this will be after about 2 seconds). Child Safety Device As soon as the child safety device is engaged, the oven cannot be switched on. Activating the child safety device 1. If required, switch on the appliance by pressing the main power switch . No Oven Function must be selected. 2. Press and hold the Programme and buttons at the same time, until CHILD SAFETY appears on the display field. The child safety device is now engaged. Releasing the child safety device Press and hold the Programme and buttons at the same time, until CHILD SAFETY disappears from the display field. The child safety device is now released and the oven 30 is again ready for use. Locking the Control Panel For protecting all set oven functions from inadvertent changes. Engaging the Control Panel Lock 1. If necessary, switch on the appliance by pressing the main Power button. 2. Select an oven function. 3. Press the Recipes and buttons at the same time for about 2 seconds, until the LOCK indication appears. The Control Panel Lock is now engaged. Releasing the Control Panel Lock Press the Recipes and buttons at the same time for about 2 seconds. The Control Panel Lock will be released automatically, when the appliance is switched off. Oven Safety Cut-out 3 Iftemperature not switched off after a certain time, or if the is not modified, the oven switches off automatically. The last temperature set flashes in the temperature display and an audible signal sounds. The oven switches off when the oven temperature is: 30 - 120°C 120 - 200°C 200 - 230°C after after after 12.5 hours 8.5 hours 5.5 hours Switching on after a safety cut-out Switch the oven off completely. It can then be switched on again. 31 Uses, Tables and Tips Steam Cooking For steam cooking, use either the Steam Wet or Interval Steam oven functions. 1 Warning: During steam cooking, do not under any circumstances open the oven door. 1 Attention: Always use water only. Cookware for Steam Cooking • Ordinary baking tins, heat-resistant tins and roasting dishes are suitable for steam cooking. • Do not use enamelled baking tins! Chrome steel food containers are also very suitable. Oven Levels • The appropriate oven level can be found in the following table. Be careful to count oven levels starting from the bottom. General Tips • For cooking times longer than 30 minutes or when cooking larger quantities, top up water, if necessary. • With Steam Wet and Interval Steam take out the grease filter; otherwise, cooking time is longer. • If not used for long periods, thoroughly rinse out the water drawer, connecting hoses and steam generator (see Chapter Cleaning and Care). How to use the Steam Cooking Tables The Tables give the required temperature settings, cooking times and oven levels for a selection of typical dishes. • Temperatures and cooking times are for guidance only, as these will depend on the composition and size of the food, the quantity and type of ovenware. • If you cannot find the settings for a particular recipe, look for the one that is most similar. • Unless otherwise stated, the values given in the tables assume that steam cooking is started with the oven cold. 32 Steam Wet The Steam Wet Cooking method of preparation is suitable for all types of food, fresh or frozen. It can be used for cooking, warming, defrosting, poaching or blanching vegetables, meat, fish, pasta, rice, sweet corn, semolina and eggs. A complete menu can be prepared at one time, on the serving dishes, irrespective of quantity or cooking time. For information, see Table. Steam Wet Table Steam Wet (700 ml water) Oven level Time in mins. Risotto 2 25-30 Rice 2 35-40 Jacket potatoes, medium-sized 2 45-55 Boiled potatoes 2 35-40 Sauerkraut 2 50-60 Ratatouille 2 25-30 Brussels sprouts 2 30-35 Cauliflower, whole 2 40-45 Tomatoes, whole 2 15-20 Beetroot, whole 2 60-70 Kohlrabi / Celery / Fennel, chopped 2 35-40 Courgettes, chopped 2 20-25 Carrots, chopped 2 30-35 Defrosting and cooking vegetables 2 30-35 Blanching beans 2 20-22 Blanching vegetables 2 12-15 Tender veal ham 1000 g 2 50-75 Smoked loin of pork 600-1000 g 2 45-55 Warming up meat loaf in 1 cm slices 2 20-25 Trout, 170-300 g 2 15-25 Eggs, soft 2 8-10 Eggs, medium 2 10-12 Eggs, hard 2 15-20 Type of food 33 Fan Cooking and Steam Wet in succession Fan Cooking and Steam Wet can be combined to cook meat, vegetables and side-dishes in the oven one after the other and then using Steam Wet with one another, so that they will be ready to serve at the same time. • Cook the roast meat with the Fan Cooking function. • Put prepared vegetables and accompaniments in oven-proof dishes and place in the oven with the roast. • Start the Steam Wet function and cook it all together until ready. 3 Before you can start the Steam Wet function, the oven must have cooled to a temperature of around 85°C (see temperature display field). For faster cooling, open the oven door. Fan Cooking and Steam Wet in succession Table Fan cooking Steam Wet (700 ml water) Temp. in °C Meat Time in mins. Meat and side dishes time in mins. Oven level Roast pork 1 kg, Potatoes, Vegetables, Gravy 180* 40-50 30-35 1 3 Roast veal 1 kg, Rice, Vegetables 180* 40-50 30-35 1 3 Type of food 34 Interval Steam Interval Steam cooking is particularly suitable for roasting large joints of meat and defrosting or reheating portions of food cooked previously. Interval Steam Cooking Table Cooking on more than one oven level Interval steam (250 ml water) Temperature in °C Time in mins. Oven level Re-heating of complete meal 6 plates, dia. 24 cm 120 15-20 1, 3 and 5 Roast pork 1 kg 180* 55-65 2 Roast veal 1 kg 180* 45-55 2 Meat loaf, uncooked, 500 g 180 30-40 2 Veal sausages 90 15-20 2 Frankfurters 90 15-20 2 Smoked loin of pork 600-1,000 g 180 35-45 2 Chicken, 1 kg 180* 45-55 2 Duck 1.5-2 kg 180* 55-65 2 Goose 3 kg 170* 130-170 1 Fish fillets 90 10-15 2 Potatoes au gratin, Leek/potatoes au gratin 180 40-50 2 Pasta bake 180 35-45 2 Lasagne 180 45-50 2 Misc. types of bread 500-1,000 g 190-200 50-60 2 Rolls 50-60 g 200-210 20-25 2 Type of food Cut up a whole roast before warming. * Pre-heat the oven. 35 Baking When baking, use the hot air, pizza setting or top/ bottom element oven functions. 3 When baking, remove the grease filter, as otherwise baking time is prolonged and surfaces are browned unevenly. Baking tins • For baking with the top/bottom element, tins made of dark metal and coated tins are most suitable. • For hot air and the pizza setting, light metal, glass and ceramic tins are also suitable. Oven levels • It is possible to bake on one oven level using the top/bottom element. • You can use the hot air function to bake dry, flat biscuits on up to 3 baking trays at the same time. 1 baking tray: e.g. oven level 3 1 baking tin: e.g. oven level 1 2 baking trays: oven levels 1 and 4 3 baking trays: oven levels 1, 3 and 5 36 General Information • Always count the shelf positions from the bottom upwards. • Insert baking trays with the sloped edge to the front! • Always place cake tins in the middle of the shelf. • Using hot air or conventional you can also bake with two cake tins simultaneously by placing them side by side on the shelf. There is no significant increase in baking time. 3 When frozen foods are used the trays inserted may distort during cooking. This is due to the large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again. Notes on the baking tables In the tables you will find information on temperatures, cooking times and shelf positions for a selection of dishes. • The temperatures and cooking times are for guidance only since these are dependent on the mixture, quantity and cake tin used. • When using for the first time we recommend setting the lower temperature and only select a higher temperature if necessary, e.g., if increased browning is required or the cooking time is too long. • If you cannot find specific information for one of your own recipes, use information given in a similar recipe for guidance. • When cakes are baked on trays or in tins on more than one oven position at once the baking time may be increased by 10-15 minutes. • Items that might drip (e.g., pizzas, fruit flans) should only be prepared on one level. Variations in the height of the item to be baked can lead to different degrees of browning at the start of baking. In this case please do not change the temperature setting. Differences in the degree of browning will balance out during baking. 2 For longer cooking times switch off the oven approx. 10 minutes before the end of the cooking time to make use of the residual heat. Unless otherwise stated, the information in the tables assumes starting with a cold oven. 37 Baking Table The stated baking times are for guidance only. Recommended cooking methods, shelf positions and temperatures are printed in bold type. Hot Air Type of pastry or cake Conventional Temperature in °C Shelf position Temperature in °C Shelf position Baking time in minutes Pudding bowl or ringshaped cakes 150-170 1 160-180 1 50-70 Madeira cake (square/rectangular baking tin) 140-160 1 150-170 1 70-80 Flan case 150-170 3 170-190 2 20-25 Apple flan, very thin 150-170 1 170-190* 1 45-60 Fairy cakes 150-170 3 180-190 3 20-30 Large cheesecake 140-160 1 170-190 1 60-90 + 10 mins. standing time Covered fruit pie 150-170 1 170-190 1 50-60 --- --- 160-180 2 50-70 150-170* 1 190-200* 1 40-50 Sponge cake (DIN) 150-170 1 160-180 2 25-40 Flan case 150-160* 3 170-180* 3 25-30 Swiss roll 150-170* 3 180-200* 3 10-15 Pudding bowl/ringshaped cakes 150-170 1 160-180 1 45-60 Plaited roll/ring, plaited Danish pastry 150-170 3 170-190 3 30-40 Butter cake/sugar cake sugar-topped cakes 160-180 3 190-200* 3 25-30 Sponge cake with crumble topping 150-170 3 180-190 3 20-40 Apple crumble (DIN) 150-170 3 170-190 3 35-50 Cheesecake (tray) 150-170 3 170-190 3 45-50 Fruit loaf (500 g flour) 150-170* 3 160-180* 3 40-70 Pizza (round baking sheet) 230* 1 230* 1 10-25 Sponge base Shortcrust pastry Cheesecake on the tray Puff pastry French apple tart Sponge cake Yeast dough 38 Hot Air Type of pastry or cake Conventional Temperature in °C Shelf position Temperature in °C Shelf position Baking time in minutes Meringues 80-90* 3 80-90 3 150-180 Macaroons 100-120 3 3 20-30 Small piped biscuits 140-160 --- 150-170 3 15-30 --- --- 160-180 2 25-35 Items made with puff pastry 160-180* 3 180-200* 3 20-30 Danish pastries 160-180* 3 170-190* 3 20-40 160-180 3 190-210* 3 25-40 Biscuits Anzac nutties Choux pastry Cream puffs Shortcrust and rich pastries Swiss apple pie --- --- 210-230* 1 35-50 Swiss cheese pie --- --- 210-230* 1 40-50 Spinach/vegetable quiche, quiche lorraine --- --- 190-210* 1 40-60 Herb bread 170-190* 3 190-210* 3 45-60 Tinned white loaf 170-190* 2 180-200* 1 40-50 --- --- 230* 2 15-25 Pasta bake 180-200 1 Potato gratin 180-200 2 200-220 3 230 3 14-16 Bread and bread rolls Unleavened bread, pitta bread Dishes au gratin Hawaiian toast 39 Pizza Setting The stated baking times are for guidance only. Pizza Setting Type of baking Temperature in °C Oven level Baking time in minutes Covered fruit pie 150-160 2 45-60 Cheesecake (on tray) 150-160 2 45-55 Blackcurrant cake, to prebake base 160-170* 2 15 Blackcurrant cake, to finish baking 150-160 2 30 160-170* 2 40-45 150-160 2 35-45 220* 1 15-20 160-170 1 25 190-200 2 30-35 200-220* 2 21 180-200 1 37 Short pastry Puff pastry French apple flan Yeast dough Cheesecake Pizza Biscuits Nut biscuits Kneaded dough Spinach quiche Bread and rolls Unleavened bread Oven bakes and gratins Cheese and leek macaroni * Pre-heat the oven. Frozen foods Pizza setting Type of pastry or cake Temperature in °C Shelf position Baking time in minutes Frozen pizza Follow the manufacturer’s instructions as stated on the package Lay on the grill tray, insert baking tray below (shelf position in accordance with the manufacturer’s instructions as stated on the package) Follow the manufacturer’s instructions as stated on the package Also observe the manufacturer’s instructions for all other frozen products. 40 Tips for Baking Baking result The cake is undercooked at the bottom Possible cause Wrong shelf position The cake collapses (is sticky, Cooking temperature too high soft in the middle, damp patches) Cake is too dry Cake is unevenly browned Cooking time too long Solution Insert the cake at a lower shelf position Set to a lower temperature Cooking time too short Increase cooking time Cooking times may not be reduced by using a higher cooking temperature Too much liquid in mixture Next time use less liquid. Check that you have beaten the mixture for the correct length of time, particularly when using a food-processor Cooking temperature too low Set a slightly higher baking temperature next time Cooking time too long Reduce cooking time Cooking temperature too high and cooking time too short Set to a lower temperature and increase cooking time Mixture is spread unevenly Spread mixture evenly on the baking tray Fat filter is still in position Remove fat filter Temperature too low Set a slightly higher baking temperature next time Fat filter is still in position Removing the fat filter 41 Roasting Use the hot air oven function to raost. Roasting dishes • Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions). • When using roasting dishes with plastic handles take care that that these are heat resistant (please read the manufacturer's instructions). • You can place large roasts directly in the drip tray or on the oven shelf with a drip tray placed underneath (e.g. turkey, goose, 3 -4 chickens, 3 4 knuckles). • We recommend roasting all lean types of meat in a roasting pan with a lid (e. g. veal, marinated beef, braised beef, deep frozen meat). This will keep the meat juicier. • You can cook all types of meat which are to have a crust in a roasting pan without a lid (e.g. pork, meat loaf, lamb, mutton, duck, 1 -2 knuckles, 1 2 chickens, small poultry, roast beef, fillet, game). 3 The oven will become less dirty if you use pans when roasting. Tips on using the roasting chart In the table you will find information concerning the suitable oven function, temperature setting, cooking time and oven level for different types of meat. These are for guidance only. • We recommend roasting meat and fish in the oven if there is at least 1 kg. • To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan. • If required, turn the roast (after 1/2 - 2/3 of the cooking time). 3 For large roasts and poultry items, pour roast2 42 ing stock over them several times during the cooking time. This will give better roasting results. Switch off the oven approx. 10 minutes prior to the end of the cooking time in order to use the residual heat. Roasting table Insert the tray or drip pan in the first oven level. Hot air Item to be roasted Temperature in °C Oven level One level Two levels Roasting time in minutes Pork 1 kg pork roast (lean pork roast, ham, rolled roast), for each cm in height 150-160 2 --- 14-20 Smoked pork chops, for each cm in height 150-160 2 --- 10-15 Meat loaf 160-170 2 --- 60-70 Beef roast, for each cm in height 150-160 2 --- 18-20 Beef fillet, for each cm in height 190-200* 2 --- 6-8 Roast beef, for each cm in height 190-200* 2 --- 8-10 170-180 2 --- 14-17 170-180 2 --- 90 “Cordon bleu” sausages 220-230* 3 4+1 5-8 Small sausages 220-230* 3 4+1 12-15 Schnitzel or chops, crumbed 220-230* 3 4+1 15-20 Burgers 210-220* 3 4+1 15-20 Trout of 200-250 g each 190-200 3 --- 20-25 4 trout fillets (weight of 200 g each) 170-180 3 --- 20-25 Perch fillets, crumbed (total weight approx. 1 kg) 190-200 3 --- 25-30 Chicken 150-160 2 --- 55-60 1 kg rolled chicken roast, for each cm in height 150-160 2 --- 11-15 Duck (2000-2500 g) 150-160 2 --- 90-120 Goose (4500 g) 150-160 2 --- 150-180 Beef Veal Roast veal, for each cm in height Lamb Leg of lamb (1800 g) Small pieces of meat on baking tray Fish Poultry * Pre-heat the oven 43 Meat Probe Table Food to be Cooked Meat Core Temperature Beef Rib steak or fillet steak rare medium well done 45 - 50 °C 60 - 65 °C 75 - 80 °C Pork Shoulder of pork, ham joint, neck 80 - 82 °C Chop (saddle), smoked pork loin 75 - 80 °C Meat loaf 75 - 80 °C Veal Roast veal 75 - 80 °C Knuckle of veal 85 - 90 °C Mutton / lamb Leg of mutton 80 - 85 °C Saddle of mutton 80 - 85 °C Roast lamb, leg of lamb 75 - 80 °C Game Saddle of hare 70 - 75 °C Leg of hare 70 - 75 °C Whole hare 70 - 75 °C Saddle of venison 70 - 75 °C Leg of venison 70 - 75 °C Grilling To grill, use the infra-red grill oven function or wide grill with the temperature setting. 1 Warning: Always grill with the oven door closed. 3 Always pre-heat the empty oven for 3 minutes when using the grill functions. Ovenware for grilling • When grilling, use the roasting pan and drip pan together. Oven levels • When grilling flatter foods, generally use the fourth oven level from below. Notes on the grilling table The grilling times are for guidance only and will depend on the type and quality of the meat or fish. • Grilling is particularly suitable for flat pieces of meat or fish. • Turn the food about half way through the grilling time. 44 Grilling Table Grilled item Function Temperature in °C Universaltray Grill time in minutes Grid Shelf position 1st Side 2nd Side 4-8 pork chops Dual grill 230 1 4 15 12 2-4 pork chops Infrared- grill 230 1 4 14 12 Dual grill 230 1 4 12 14 Infrared- grill 230 1 4 5-7 6-8 Dual grill 230 1 4 6-8 7-9 2 chicken portions Infrared- grill 230 1 4 15-20 18-22 4 chicken portions Dual grill 230 1 3 15-20 18-22 1-4 legs of chicken Dual grill 230 1 4 20 14 4-6 legs of chicken Dual grill 230 1 4 20 18 Grilled sausages, up to 6 Infrared- grill 230 1 4 5-10 7 Grilled sausages, 6 and above Dual grill 230 1 4 5-10 7 Coiled sausages up to 4 Infrared- grill 230 1 4 10 11 Coiled sausages up to 6 Dual grill 230 1 4 10 12 Whole fishes Dual grill 230 1 3 12 --- Toast (without topping) Dual grill 230 1 4 1-2 1-2 Grill shelf Grilling time in minutes turn after … minutes Marinaded pork steaks 2-4 fillet steaks, rare 4 fillet steaks, medium Turbo grilling Oven function: Turbo grill Tempera-ture in °C Drip pan Chicken (900-1,000 g) 160 1 2 50-60 25-30 Stuffed porkrolled roast (2000 g) 160 1 2 90-95 45 Pasta bake 180 --- 2 30 --- Potato gratin 200 1 3 20-23 --- Gnocchi gratin 180 1 3 20-23 --- Cauliflower with Hollandaise sauce 200 --- 3 15 --- Item Oven level 45 Drying For drying, use the Defrost/Dry oven function. Ovenware • Use the oven shelf or baking tray, spread with baking paper. Oven Levels • You can dry food on 2 oven levels at the same time. • Place the shelf or the baking tray in the 1st and 4th levels from the bottom. Tips on using the Drying Table • Prepare the food to be dried and distribute it evenly over the shelf or baking tray. • Halfway through the drying time, turn the food. • When the food is still soft but no more juice is coming out, remove it from the oven. Drying Table Temperature °C Time Hours Beans 75 6-8 Chilli peppers (chopped) 75 6-8 Vegetables for soup 75 5-6 Mushrooms 50 6-8 40 - 50 2-3 Plums 75 8 - 10 Apricots 75 8 - 10 Apple slices 75 6-8 Pears 75 6-9 Food Vegetables Herbs Fruit 46 Defrosting For defrosting, use the Defrost/Dry oven function with the 30°C temperature setting. Cookware for defrosting • Unwrap the food and place it on a plate on the oven shelf. • Do not cover with a plate or bowl, as these can substantially lengthen the defrosting time. Oven Levels • For defrosting, place the shelf on the 1st oven level. Tips on using the Defrosting Table The following table provides a guide for defrosting times. Defrosting Table Defrosting time Mins. Further defrosting time (Mins.) Chicken, 1,000 g 100-140 20-30 Place the chicken on an upturned saucer on a large plate. Half way through defrosting time, turn over or cover with foil. Meat, 1,000 g 100-140 20-30 Half way through defrosting time, turn over or cover with foil. Meat, 500 g 90-120 20-30 Half way through defrosting time, turn over or cover with foil. Trout, 150 g 25-35 10-15 Do not cover. Strawberries, 300 g 20-30 10-20 Do not cover. Food Comments 47 Bio Functions The low temperatures that can be set with this oven can be used to make yoghurt or to raise yeast dough. 1 Attention: the suggested temperatures have to be changed with all Bio functions! Making Yoghurt For making yoghurt, use the Conventional (Top/Bottom heat) oven function. Ovenware • To hold the yoghurt, use cups or glasses of around 150 ml. capacity, covered with foil or a lid. Oven level • Always insert the shelf on the 3rd oven level from the bottom. 1. Bring some milk to the boil (e.g. 1 litre for 68 servings). 2. Let the milk cool to 40 °C. 3. Stir a carton of natural yoghurt (about 150 g) into the milk, then pour into containers and cover. 4. Place the containers on the oven shelf. 5. Select the Conventional function using the Oven Function button and change the suggested temperature to 40 °C. 6. After approx. 5-8 hours take the yoghurt out and chill it. Raising yeast dough For raising dough, use the Conventional oven function. Ovenware • To contain the dough, use a bowl that is heat-resistant to 40°C. Oven level Insert the shelf on the 2nd oven level from the bottom. 1. Put the dough in the bowl, cover with clear film and place on the shelf. 2. Select the Conventional function using the Oven Function button and change the suggested temperature to 40 °C. 3. Leave the dough to rise until it has doubled in volume. Low Temperature Cooking With the Low Temperature cooking function, meat becomes beautifully tender and remains particularly succulent. 2 When roasting with low temperatures, up to 20 percent less energy is needed than with normal roasting. 1 roasting! Attention: Insert the grease filter when Ovenware • At low temperatures, always roast meats uncovered. Oven level • The appropriate oven level can be found in the following table. Tips for cooking at low temperatures • The first 10 minutes of the programme are used to heat the empty oven to 120°C. The three segments of the thermometer symbol flash in succession. When the pre-heating time is completed, an audible signal sounds. • The oven switches automatically to a temperature of 80°C. This remains constant for the whole of the cooking time. • Meanwhile sear the meat in the frying pan, place it in a roasting tray or directly on the oven shelf with the all-purpose tray or all-purpose pan underneath it and then roast in the pre-heated oven. 3 The automatic oven switch off function cannot be used in conjunction with the oven function Low Temperature Cooking. 3 We recommend low temperature cooking for: lean, tender pieces of meat and fish. Low temperature cooking is not suitable for: for example, pot roasts or roast pork. Low Temperature Cooking Table Pre-heating Cooking Weight kg Tempera-ture °C Tempera-ture °C Time mins. Oven level Roast beef 1-1,5 120 80 90-110 2 Fillet of beef 1-1,5 120 80 90-110 2 Roast veal 1-1,5 120 80 100-120 2 Type of food 48 Making Preserves For preserving, use the STEAM HOT oven function. Preserving Jars • For preserving, use only commercially available preserve jars, of the same height. 3 Jars with twist-off or bayonet type lids, and metal tins, are not suitable. Oven levels • For preserving, use the lowest oven level. Tips on Preserving • Use the all-purpose tray. This has enough room for up to six preserving jars of one litre capacity each. • The preserving jars should all be filled to the same level, and clamped shut. • Place the preserving jars on the all-purpose tray so that they are not touching each other. Preserving Table Preserve Temperature °C Leave until drops form mins. Continue cooking at 100°C mins. Leave to stand with the oven off mins. Strawberries, Bilberries, Raspberries, Ripe gooseberries 140-150 35-45 --- --- Unripe gooseberries 140-150 35-45 15 --- 140-150 35-45 15 --- Carrots 140-150 50 15 60 Mushrooms 140-150 45 30 60 Mixed pickles 150-160 50 15 --- Soft fruit Stone-fruit Pears, Quince, Plums, Damsons, Hard-flesh fruits Vegetables 49 Programmed functions and recipes The appliance has over 12 programmed functions and recipes which can be selected one after the other using the recipes button. 1. 2. 3. 4. 5 6. 7. 8. 9. 10. 11. 12. Cleaning programme Vegetable platter Potatoes au gratin White bread dinner rolls Scolloped fish fillet Trout Pizza Quiche Lorraine Chicken Saddle of veal Heating food 1. Cleaning programme 1. Place water (approx. 150 ml) and 1 tablespoon vinegar directly into the steam generator. 2. Start the automatic cleaning programme. A three-tone acoustic signal will indicate the end of the cleaning programme. 3. Switch off the acoustic signal and the oven by pressing the main power switch . Wipe out the oven with a soft cloth. Remove any residual water from the steam generator. To completely dry the oven, leave the oven door open for around 1 hour. 50 Recipes 4. White bread 2. Vegetable platter Ingredients: Ingredients: – – – – 400 g cauliflower, 200 g carrots, 200 g kohlrabi, 200 g yellow and red capsicum. Method: Rinse cauliflower and divide into florets. Peel carrots and kohlrabi and cut into bite-sized pieces. Wash the capsicum and cut into strips. Place all the ingredients into a stainless steel tin which has a punched insert. Twice the amount can be cooked simultaneously on two levels. Setting Vegetables Ovenlevels 1 and 3 Water inflow via the water drawer 700 ml – – – – 1000 g flour type 405, 1 cube of fresh yeast or 2 packages of dry yeast, 600 ml milk, 15 g salt. Method: Place the flour and the salt in a large bowl. Dissolve the yeast in the milk and add to the flour. Knead all ingredients into a workable dough. More milk may be required, depending on the texture of the flour. Leave the dough to rise until it doubles in volume. Shape two loaves out of the dough and place them on the greased baking tray or patisserie tray (special accessory). Leave the loaves to rise again by half their volume. Before baking, dust them with flour and with a sharp knife cut 3 diagonal lines, at least 1 cm deep. Setting Oven level Bread 2 Water inflow via the water drawer 200 ml 3. Potatoes au gratin 5. Dinner rolls (40 g) Ingredients: – – – – – – – – – 1000 g potatoes, 1 teaspoon each of salt pepper, 1 clove of garlic, peeled 300 g gruyere or emmental cheese, grated, 3 Eier, 250 ml milk, 4 tablespoon cream, 1 tablespoon thyme, 3 tablespoon butter. Method: Peel potatoes, slice thinly, dry and then salt and pepper them. Arrange half of the potato slices in a greased fire proof dish, etwas geriebenen Käse darüberstreuen. Layer the rest of the potato slices over this and sprinkle the rest of the cheese on the top. Crush the clove of garlic and beat together with the eggs, milk, cream and the thyme. Salt the mixture and pour over the potatoes. Place knobs of butter on the gratin. Setting Oven level Water inflow via the water drawer Potatoes au gratin 2 200 ml Ingredients: – – – – 500 g flour type 405, 20 g fresh yeast or 1 package of dry yeast, 300 ml water, 10 g salt. Method: Place the flour and the salt in a large bowl. Dissolve the yeast in water and add to the flour. Knead all ingredients into a workable dough. Leave the dough to rise until it doubles in volume. Cut the dough into pieces, shape into rolls and place them on the greased baking tray or patisserie tray (special accessory). Leave rolls to rise again for about 25 minutes. Before baking, cut a cross in the rolls. Sprinkle with poppy, caraway or sesame seeds if desired. Setting Ovenlevels Rolls 2 and 4 Water inflow via the water drawer 200 ml 51 6. Scolloped fish fillet 8. Pizza Ingredients: 1 baking tray – – – – – – – 700 g perch fillets or salmon trout, cubed, 100 g emmental cheese, grated, 200 ml cream, 50 g breadcrumbs, salt, pepper, lemon juice, chopped parsely, 40 g butter to grease the dish. Sprinkle the fish filet with lemon juice and leave it to marinate for a while. Then dab off surplus juice using kitchen paper. Salt and pepper the fish filets on both sides. Then place in the greased dish. Mix the cream, grated cheese, breadcrumbs and the chopped parsley and distribute over the fish. Fish fillets – – – – – 300 g flour type 405, 180 ml water, 15 g yeast, 2 tablespoon olive oil, 1 teaspoon salt. Method for the dough: Method: Setting Ingredients for the dough: Ovenlevel 3 Water inflow via the water drawer 200 ml Dissolve the yeast in water and knead the rest of the ingredients together to form a soft dough. Cover the dough and leave it to rise for 30 minutes. Ingredients for the topping: – 1 tin chopped tomatoes (drained weight 400 g), – 150 g salami, cut into slices then quartered, – 300 g mozzarella, cut into 1 cm cubes. As a variation on the topping, champignons or ham can also be used. Final preparation: Roll out the dough, place it on the greased baking tray and place the toppings on it one by one. Leave it to rise again for 20 minutes. 7. Trout Setting Oven level Ingredients: Pizza 2 – 4 Forellen à 200 - 300 g, – lemon juice, pepper, salt. Method: Wash the trout well inside and out, sprinkle with lemon juice, season and place in stainless steel dishes with punched inserts, with two trout pieces per dish. Serve with browned flaked almonds. Vinegared trout variation: Pour hot vinegared water over the trout before it is placed in the stainless steel dish with punched insert. Setting Ovenlevels Trout 1 and 3 52 Water inflow via the water drawer 700 ml Water inflow via the water drawer - 9. Quiche Lorraine 11. Saddle of veal Ingredients for the pastry: Ingredients: – – – – – 250 g flour type 405, 125 g butter, 60 ml water, 1 teaspoon salt, some pepper and nutmeg. – 1000 g saddle of veal, – 2 tablespoons oil, – Salt, pepper, paprika. Method: Method: Mix together flour, butter and salt, add the water and knead together briefly to form a pastry. Leave the pastry to cool in the fridge for 1 hour. Ingredients for the topping: – – – – – – – 100 ml milk, 150 ml sour cream, 2 eggs, 150 g gruyere or emmental cheese, grated, 150 g lean bacon, cubed, 150 g onions, cut into cubes, pepper, nutmeg. Wash the saddle of veal and dry it with kitchen paper. Mix the seasoning with the oil and use the mixture to coat the meat evenly. Then place the saddle of veal in a fire proof dish or glass dish with punched insert (special accessory) and place it in the oven. Setting Oven level Water inflow via the water drawer Saddle of veal 2 200 ml Method: Lightly saute the ham and onions. Whisk the milk, cream, eggs and seasonings together well, then mix in the cheese. Final preparation: Rollout the dough and place it in a greased smooth spring form (ø 28 cm). Spread the bacon and onions evenly over it and pour the sauce over it. Setting Oven level Quiche Lorraine 1 Water inflow via the water drawer - 12. Heating food Method: Place the food on a plate. Place it in the oven without a cover. Max. 6 plates (ø 26 cm). Setting Ovenlevels Warming food 1, 3, 5 Water inflow via the water drawer 200 ml 10. Chicken Ingredients: – 1 Hähnchen (1000 - 1200 g), – 2 tablespoons oil, – Salt, pepper, paprika, curry powder. Method: Wash the chicken and dry it with kitchen paper. Mix the spices with the oil and use the mixture to coat the chicken evenly inside and out. Then place the chicken breast-side down in a fire proof dish or glass dish with punched insert (special accessory). After about 25 minutes, turn the chicken. After the first audible signal (about 50 mins.) check how the cooking is progressing. If required, leave it to cook for the rest of the roasting time until the second aucoustic signal (about 60 mins.). Setting Ovenlevel Chicken 2 Water inflow via the water drawer 200 ml 53 Cleaning and Care 1 Warning: For safety reasons cleaning the appliance with a steam jet cleaner or high-pressure water cleaner is not permissible! Exterior of the Appliance • Wipe the front of the appliance with a soft cloth dipped in warm soapy water. • Do not use scourers, caustic cleaners or abrasive items. • Use commercially available cleaners for metal fronts. Oven Interior Cleaning Programme 1. Pour water (approx. 150 ml) and 1 tablespoon of vinegar directly into the steam generator. 2. Start the automatic cleaning programme. A triple signal is sounded at the end of the cleaning programme. 3. Stop the signal and switch off the oven by pressing the main power switch . Wipe out the oven with a soft cloth. Remove any residual water from the steam generator. To completely dry the oven, leave the oven door open for around 1 hour. Manual Cleaning 1 Warning: When cleaning, no oven functions must be selected and the oven must have cooled down. 3 Clean the appliance after each use. In this way, dirt is easier to clean off and is not allowed to burn on. 1. Open the oven door and press the oven light button . 2. After every use, wipe the oven with a solution of washing-up liquid and allow to dry. Do not use abrasive objects. If necessary, soak any dirt first or switch on the Steam wet function for a short time. 3 Clean stubborn dirt with a special oven cleaner. 1 Important: if using an oven spray, please follow the manufacturer's instructions exactly. 54 Accessories Wash all slide-in units (shelf unit, baking tray, shelf support rails etc.) after each use and dry well. Soak briefly to make them easier to clean. Fat Filter 1.Clean the fat filter in hot water and washing up liquid or in the dishwasher. 2.Badly burned on soiling can be removed by boiling the filter in a little water to which 2-3 tablespoonsful of dishwasher cleaner has been added. Side Rails To clean the sides of the oven, the left and right side rails can be removed. Taking out the side rails 1. Loosen the screw. 2. Pull the rails sidewards (1). 3. Lift the rails off the side attachments (2). 3 To remove/replace the side rails, open the cover on the meat probe socket. 55 Replace the side rails 1. Set the rails in the rear attachment and press into the griip on the side (1). 2. Insert the screw and tighten (2). Steam generation system 1 Important: Wipe the steam generator dry after each use. Soak up water with a sponge. 3 Remove any lime residue with water and vinegar. 1 Important: Chemical descaling agents can damage the oven's surface enamel. Always follow the manufacturer's instructions exactly. Water Drawer and Steam Generator 1. Pour water and vinegar (about 250 ml) into the steam generator via the water drawer. Leave to work for approx. 10 minutes. 2. Remove the water and vinegar with a non-abrasive sponge. 3. Rinse out the steam generation system through the water drawer using clean, decalcified water (100-200 ml). 4. Soak up remaining water from the steam generator with the sponge and wipe dry. 5. Leave the oven door open to let the oven dry out completely. 56 Oven Light 1 Danger of electrocution! Before replacing the oven light bulb: • Switch off the oven. • Take the fuses out of the fuse box, or switch off. 3 To protect the oven light bulb and the glass cap, lay a cloth on the bottom of the oven. Replacing the rear oven light bulb/ cleaning the glass cap 1. Take off the cap by turning to the left. 2. Remove seals and metal ring, and clean the glass cap. 3. If necessary: replace bulb with a 25 Watt, 230V, 300°C heatresistant oven light bulb. 4. Fit seals and metal ring to the glass cap. 5. Re-fit the glass cap. Replacing the oven side light bulb/ cleaning the glass cap 1. Take out the side rails. 2. Unscrew the metal frame using a cross-tip screwdriver. 3. Take off the metal frame and seal, and clean. 4. If necessary: replace bulb with a 25 Watt, 230V, 300°C heatresistant oven light bulb. 5. Put the metal frame and seal back in place, insert screws, and tighten. 6. Replace the side rails. 57 Oven Door The door of your appliance may be removed for cleaning. Removing the oven door 1. Open the oven door completely. 2. Completely fold back the clamping levers on both door hinges. 3. Grip the oven door with both hands and close it about 3/4 going past the point of resistance. 4. Pull the door away from the oven (Caution: the door is heavy!) 5. Place the door, outer surface downwards, on a soft, flat surface, (for example on a blanket) to avoid scratches. Hanging the oven door 1. From the side of the door on which the handle is positioned, take hold of the sides of the door with both hands. 2. Hold the door at an angle of approx. 60°. 3. Insert the door hinges as far as possible into the two slots on the right and left at the bottom of the oven at the same time. 4. Lift the door up until resistance is met and then open it fully. 5. Fold the clamping levers on both door hinges back into their original position. 6. Close the oven door 58 What to do if... Fault The oven does not heat up. Possible cause Remedy The oven is not switched on. Switch the oven on. The clock is not set. Set the clock. The required settings have not been set. Check the settings. The oven’s asfety fuse has been tripped. See “Safety fuse”. The fuse in the house’s electrical wiring (fuse box) has been tripped. Check the fuse. If the fuses trip repeatedly, please call an authorised electrician. “F 9” appears in the display. Press the The oven does not heat up and the function display is in operation. A small arrow is illuminated. Turn the oven function to ZERO. Do not switch off the oven. Simultaneously press down the RECIPES and MEAT COOKING ROD buttons and hold them down until a signal sounds. The oven lighting goes out. The oven light is broken. main switch. Change the oven light. If you cannot remedy the fault using the directions provided above, please contact your dealer or customer service. 1 Warning: Repairs to the appliance may only be carried out by specialist technicians. Considerable danger to the user may result from improper repairs. In the case that the appliance has been wrongly operated, the visit from the customer service technician or dealer may not take place free of charge, even during the warranty period. 3 Advice on cookers with metal fronts: Because of the cold surface at the front of the cooker, opening the oven door during (or just after) baking or roasting may cause the glass to steam up. 59 Technical Data Oven Interior Dimensions Height x Width x Depth Capacity (usable capacity) 31 cm x 41 cm x 41 cm 52 l Regulations, Standards, Directives This appliance meets the following standards: • EN 60 335-1 and EN 60 335-2-6 relating to the safety of electrical appliances for household use and similar purposes and • EN 60350, or DIN 44546 / 44547 / 44548 relating to the operating features of electric cookers, hobs, ovens, and grills for household use. • EN 55014-2 • EN 55014 • EN 61000-3-2 • EN 61000-3-3 • relating to basic requirements for electro-magnetic compatibility protection (EMC). 5 This appliance complies with the following EU Directives: • 73/23/EWG dated 19.02.1973 (Low Voltage Directive) • 89/336/EWG dated 03.05.1989 (EMC Directive including Amending Directive 92/31/EWG). 60 Installation Instructions 1 Important: Any electrical installation work must be carried out by a qualified electrician/ competent person. The oven must be installed according to the instructions supplied. 1 Safety Instructions for the Installer • Protection against access to live parts must be guranteed by the installation. • The unit in which the appliance is fitted must satisfy the requirements of DIN 68930 in respect of stability. • This oven must be installed by qualified personnel to the relevant Standards. • This oven is heavy. Take care when moving it. • Remove all packaging, both inside and outside the oven before using the oven. • Do not attempt to modify the oven in any way. • The built-in cooker and hobs are fitted with special connector systems. They may only be combined with units of the corresponding system. 61 62 63 64 3,5x25 65 Index A Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 All-purpose tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9, 18 B Baking tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Bio Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 C Child safety device . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Cleaning accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Cleaning before first use . . . . . . . . . . . . . . . . . . . . . . 13 Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Side rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 steam generation system . . . . . . . . . . . . . . . . . . . . . . 56 Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 setting the time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Clock Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Combination shelf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 D Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Description of the appliance . . . . . . . . . . . . . . . . . . . . . . 7 Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 F Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18, 54 I Interval steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 L Low Temperature Cooking . . . . . . . . . . . . . . . . . . . . . . . 48 M Making preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Meat probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 O Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 light bulb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Safety cut-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 R Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 S Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Side rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Steam cooking functions . . . . . . . . . . . . . . . . . . . . . . . . 19 Steam Wet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 T Tables and tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Time display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 U Using the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 W What to do if... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 66 Service In the “What to do if …” section a number of malfunctions are listed that you can rectify yourself Look there first if a fault occurs. Is it a technical fault? If so, please contact your customer service centre. (You will find addresses and telephone numbers in the section “Customer Service Centres”.) Always prepare in advance for the discussion. This will make diagnosis of the problem easier and also make it easier to decide if a customer service visit is necessary: Please make a note of the following information as accurately as possible: • What form does the fault take? • Under what circumstances does the fault occur? Prior to the telephone call it is important that you make a note of the following appliance code numbers that are given on the rating plate: • model description, • PNC code (9 digits), • S No code (8 digits). We recommend that you record the code numbers here so that you always have them to hand: Model: . . . . . . . . . . . PNC: . . . . . . . . . . . S-No: . . . . . . . . . . . When do you incur costs even during the warranty period? • if you could have remedied the fault yourself using the fault table (see section “What to do if …”), • if the customer service technician has to make several journeys because he was not provided with all the relevant information before his visit and therefore, forexample, has to fetch spare parts. These multiple trips can be avoided if you prepare your phone call as described above. 67 315 6589 03-A-140405-02 Subject to change without notice The Electrolux Group. The world´s No.1 choice. The Electrolux Group is the world´s largest producer of powered appliances for kitchen, cleaning and outdoor use. More than 55 million Electrolux Group products (such as refrigerators, cookers, washing machines, vacuum cleaners, chain saws and lawn mowers) are sold each year to a value of approx. USD 14 billion in more than 150 countries around the world.
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