Siemens iQ700 Compact steam oven Instruction manual

Built-in oven
CS856GP.7
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en Instruction manual
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Table of contents
enI nst r uct i on manual
8 Intended use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
( Important safety information . . . . . . . . . . . . . . . 5
General information
Steam. . . . . . . . . . .
Meat thermometer .
Cleaning function . .
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.5
.5
.6
.6
] Causes of damage . . . . . . . . . . . . . . . . . . . . . . . . 6
Defrosting . . . . . . . . . . . . . .
Sous-vide . . . . . . . . . . . . . .
Filling the water tank. . . . . .
After every steam operation
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.17
.18
.18
.19
O Time-setting options . . . . . . . . . . . . . . . . . . . . . 20
Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Cooking time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
End time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
General information . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Steam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
A Childproof lock. . . . . . . . . . . . . . . . . . . . . . . . . . 22
7 Environmental protection . . . . . . . . . . . . . . . . . . 7
Q Basic settings. . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Saving energy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Environmentally-friendly disposal . . . . . . . . . . . . . . . . . 7
* Getting to know your appliance . . . . . . . . . . . . . 8
Control panel . . . . . . . . . . . . . . .
Controls . . . . . . . . . . . . . . . . . . .
Display . . . . . . . . . . . . . . . . . . . .
Operating modes menu . . . . . . .
Types of heating. . . . . . . . . . . . .
Steam. . . . . . . . . . . . . . . . . . . . .
Further information . . . . . . . . . . .
Cooking compartment functions
Water tank . . . . . . . . . . . . . . . . .
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. .8
. .8
. .8
. .9
. .9
. 10
. 10
. 11
. 11
_ Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Accessories included . . . . . . . . . . . . . . . . . . . . . . . . . 11
Inserting accessories . . . . . . . . . . . . . . . . . . . . . . . . . 12
Optional accessories . . . . . . . . . . . . . . . . . . . . . . . . . 12
K Before using for the first time. . . . . . . . . . . . . . 13
Before using for the first time . . . . . . . . . . . . . . . . . .
Initial use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Calibrating the appliance and cleaning the cooking
compartment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cleaning the accessories . . . . . . . . . . . . . . . . . . . . .
. 13
. 14
. 14
. 14
1 Operating the appliance . . . . . . . . . . . . . . . . . . 15
Switching the appliance on and off . . . . . . .
Starting or interrupting operation . . . . . . . . .
Selecting an operating mode . . . . . . . . . . . .
Setting the type of heating and temperature
Rapid heat up . . . . . . . . . . . . . . . . . . . . . . .
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. 15
. 15
. 15
. 15
. 15
` Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Noise . . . . . . . . . . . . . . . . . .
FullSteam – Steam cooking .
Steam-assisted cooking . . . .
Reheating. . . . . . . . . . . . . . .
Prove dough. . . . . . . . . . . . .
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. 16
. 16
. 16
. 17
. 17
Activating and deactivating. . . . . . . . . . . . . . . . . . . . .22
Changing settings. . . . . . . . . . . . . . . . . . . . . . . . . . . .22
List of settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Changing the time . . . . . . . . . . . . . . . . . . . . . . . . . . .23
F Sabbath mode . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Starting Sabbath mode. . . . . . . . . . . . . . . . . . . . . . . .23
o Home Connect . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Setting up . . . . . . . . . . . . .
Remote Start. . . . . . . . . . .
Home Connect settings . .
Remote diagnostics . . . . .
About data protection . . . .
Declaration of Conformity .
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.23
.23
.24
.24
.24
.24
@ Meat thermometer . . . . . . . . . . . . . . . . . . . . . . . 25
Types of heating . . . . . . . . . . . . . . . . . .
Inserting the meat probe into the food .
Setting the core temperature . . . . . . . .
Core temperatures of different foods . .
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.25
.25
.25
.26
. Cleaning function. . . . . . . . . . . . . . . . . . . . . . . . 27
Cleaning function . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
Descaling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
D Cleaning agent . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Suitable cleaning agents . . . . . . . . . . . . . . . . . . . . . .28
Surfaces in the cooking compartment . . . . . . . . . . . .29
Keeping the appliance clean . . . . . . . . . . . . . . . . . . .30
p Rails. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Detaching and refitting the rails . . . . . . . . . . . . . . . . .30
q Appliance door . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Removing and fitting the appliance door . . . . . . . . . .31
Removing the door cover . . . . . . . . . . . . . . . . . . . . . .31
Removing and installing the door panels . . . . . . . . . .32
3
en
Intended use
3 Trouble shooting . . . . . . . . . . . . . . . . . . . . . . . . 33
Fault table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Maximum operating time exceeded . . . . . . . . . . . . . . 34
Cooking compartment bulbs . . . . . . . . . . . . . . . . . . . 34
4 Customer service . . . . . . . . . . . . . . . . . . . . . . . . 35
E number and FD number . . . . . . . . . . . . . . . . . . . . . 35
P Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Information on the settings . . . . . . . . . . . . . . . . . . . . . 35
Selecting a dish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Applying settings for dishes . . . . . . . . . . . . . . . . . . . . 36
J Tested for you in our cooking studio. . . . . . . . 37
Silicone moulds . . . . . . . . . . . . . . .
Cakes and small baked items . . . .
Bread and rolls. . . . . . . . . . . . . . . .
Pizza, quiche and savoury cakes . .
Bakes and soufflés. . . . . . . . . . . . .
Poultry . . . . . . . . . . . . . . . . . . . . . .
Meat . . . . . . . . . . . . . . . . . . . . . . .
Fish . . . . . . . . . . . . . . . . . . . . . . .
Vegetables, side dishes and eggs .
Dessert. . . . . . . . . . . . . . . . . . . . . .
Menu cooking . . . . . . . . . . . . . . . .
Eco heating functions. . . . . . . . . . .
Acrylamide in foodstuffs . . . . . . . . .
Slow cook . . . . . . . . . . . . . . . . . . .
Drying. . . . . . . . . . . . . . . . . . . . . . .
Preserving and juicing . . . . . . . . . .
Sterilising bottles and hygiene . . . .
Proving dough . . . . . . . . . . . . . . . .
Defrosting. . . . . . . . . . . . . . . . . . . .
Sous-vide . . . . . . . . . . . . . . . . . . . .
Reheating . . . . . . . . . . . . . . . . . . . .
Keeping warm . . . . . . . . . . . . . . . .
Test dishes. . . . . . . . . . . . . . . . . . .
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. 37
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. 41
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Produktinfo
Additional information on products, accessories,
replacement parts and services can be found at
www.siemens-home.bsh-group.com and in the online
shop www.siemens-home.bsh-group.com/eshops
4
8Intended use
Read these instructions carefully. Only then
will you be able to operate your appliance
safely and correctly. Retain the instruction
manual and installation instructions for future
use or for subsequent owners.
This appliance is only intended to be fully fitted
in a kitchen. Observe the special installation
instructions.
Check the appliance for damage after
unpacking it. Do not connect the appliance if it
has been damaged in transport.
Only a licensed professional may connect
appliances without plugs. Damage caused by
incorrect connection is not covered under
warranty.
This appliance is intended for domestic use
only. The appliance must only be used for the
preparation of food and drink. The appliance
must be supervised during operation. Only
use this appliance indoors.
This appliance is intended for use up to a
maximum height of 2000 metres above sea
level.
This appliance may be used by children over
the age of 8 years old and by persons with
reduced physical, sensory or mental
capabilities or by persons with a lack of
experience or knowledge if they are
supervised or are instructed by a person
responsible for their safety how to use the
appliance safely and have understood the
associated hazards.
Children must not play with, on, or around the
appliance. Children must not clean the
appliance or carry out general maintenance
unless they are at least 15 years old and are
being supervised.
Keep children below the age of 8 years old at
a safe distance from the appliance and power
cable.
Always slide accessories into the cooking
compartment the right way round.
~ "Accessories" on page 11
I nt e nd e d us e
Important safety information
(Important safety
information
I mpor t ant saf et y i nf or mat i on
General information
: Warning – Risk of fire!
Combustible items stored in the cooking
compartment may catch fire. Never store
combustible items in the cooking
compartment. Never open the appliance
door if there is smoke inside. Switch off the
appliance and unplug it from the mains or
switch off the circuit breaker in the fuse box.
Risk
of fire!
■
Loose
food remnants, fat and meat juices
may catch fire. Before using the appliance,
remove the worst of the food remnants from
the cooking compartment, heating elements
and accessories.
Risk
fire! is created when the appliance
■
A of
draught
door is opened. Greaseproof paper may
come into contact with the heating element
and catch fire. Do not place greaseproof
paper loosely over accessories during
preheating. Always weight down the
greaseproof paper with a dish or a baking
tin. Only cover the surface required with
greaseproof paper. Greaseproof paper
must not protrude over the accessories.
■
: Warning – Risk of burns!
The appliance becomes very hot. Never
touch the interior surfaces of the cooking
compartment or the heating elements.
Always allow the appliance to cool down.
Keep children at a safe distance.
Risk
of serious burns!
■
Accessories
and ovenware become very
hot. Always use oven gloves to remove
accessories or ovenware from the cooking
compartment.
Risk
of burns!vapours may catch fire in the hot
■
Alcoholic
cooking compartment. Never prepare food
containing large quantities of drinks with a
high alcohol content. Only use small
quantities of drinks with a high alcohol
content. Open the appliance door with care.
■
: Warning – Risk of scalding!
The accessible parts become hot during
operation. Never touch the hot parts. Keep
children at a safe distance.
Risk
of scalding!
■
When
you open the appliance door, hot
steam can escape. Steam may not be
visible, depending on its temperature. When
opening, do not stand too close to the
appliance. Open the appliance door
carefully. Keep children away.
■
en
Risk
of scalding!
■
Water
in a hot cooking compartment may
create hot steam. Never pour water into the
cooking compartment when the cooking
compartment is hot.
: Warning – Risk of injury!
Scratched glass in the appliance door may
develop into a crack. Do not use a glass
scraper, sharp or abrasive cleaning aids or
detergents.
Risk
of injury!
■
The
hinges on the appliance door move
when opening and closing the door, and
you may be trapped. Keep your hands away
from the hinges.
■
: Warning – Risk of electric shock!
Incorrect repairs are dangerous. Repairs
may only be carried out and damaged
power cables replaced by one of our
trained after-sales technicians. If the
appliance is defective, unplug the appliance
from the mains or switch off the circuit
breaker in the fuse box. Contact the aftersales service.
Risk
of electric
shock and serious
injury!
■
The
cable insulation
on electrical
appliances may melt when touching hot
parts of the appliance. Never bring
electrical appliance cables into contact with
hot parts of the appliance.
Risk
electric
■
Doofnot
use shock!
any high-pressure cleaners or
steam cleaners, which can result in an
electric shock.
Risk
electric shock!
■
A of
defective
appliance may cause electric
shock. Never switch on a defective
appliance. Unplug the appliance from the
mains or switch off the circuit breaker in the
fuse box. Contact the after-sales service.
■
: Warning – Hazard due to magnetism!
Permanent magnets are used in the control
panel or in the control elements. They may
affect electronic implants, e.g. heart
pacemakers or insulin pumps. Wearers of
electronic implants must stay at least 10 cm
away from the control panel.
Steam
: Warning – Risk of scalding!
The water in the water tank may become
very hot if you continue to operate the
appliance. Empty the water tank after every
operation with steam.
Risk
of steam
scalding!
■
Hot
is generated in the cooking
compartment. Do not reach into the
cooking compartment during any operation
with steam.
■
5
en
Causes of damage
Risk
Hot
of liquid
scalding!
may spill over the sides of the
accessory when it is removed from the
cooking compartment. Remove hot
accessories with care and always wear
oven gloves.
■
■
: Warning – Risk of injury and risk of fire!
■
Flammable liquids can catch fire in the
cooking compartment when it is hot
(explosion). Do not fill the water tank with any
flammable fluids (e.g. alcoholic drinks). Only
fill the water tank with water or with the
descaling solution that is recommended by us.
Meat thermometer
: Warning – Risk of electric shock!
The insulation of an incompatible meat
thermometer may be damaged. Only use the
meat thermometer which is recommended for
this appliance.
Cleaning function
■
■
■
: Warning – Risk of burns!
; The appliance becomes very hot on the
outside during the cleaning function. Never
touch the appliance door. Allow the appliance
to cool down. Keep children at a safe
distance.
■
■
]Causes of damage
Moisture in the cooking compartment: Over an
extended period of time, moisture in the cooking
compartment may lead to corrosion. Allow the
cooking compartment to dry after use. Do not keep
moist food in the closed cooking compartment for
extended periods of time. Do not store food in the
cooking compartment.
Cooling with the appliance door open: Following
operation at high temperatures, only allow the
cooking compartment to cool down with the door
closed. Do not trap anything in the appliance door.
Even if the door is only left open a crack, the front of
nearby furniture may become damaged over time.
Only leave the cooking compartment to dry with the
door open if a lot of moisture was produced whilst
the oven was operating.
Fruit juice: when baking particularly juicy fruit pies,
do not pack the baking tray too generously. Fruit
juice dripping from the baking tray leaves stains that
cannot be removed. If possible, use the deeper
universal pan.
Extremely dirty seal: If the seal is very dirty, the
appliance door will no longer close properly during
operation. The fronts of adjacent units could be
damaged. Always keep the seal clean. Never
operate the appliance if the seal is damaged or
missing.
Appliance door as a seat, shelf or worktop: Do not
sit on the appliance door, or place or hang anything
on it. Do not place any cookware or accessories on
the appliance door.
Inserting accessories: depending on the appliance
model, accessories can scratch the door panel
when closing the appliance door. Always insert the
accessories into the cooking compartment as far as
they will go.
Carrying the appliance: do not carry or hold the
appliance by the door handle. The door handle
cannot support the weight of the appliance and
could break.
General information
Steam
Caution!
■
Accessories, foil, greaseproof paper or ovenware on
the cooking compartment floor: do not place
accessories on the cooking compartment floor. Do
not cover the cooking compartment floor with any
sort of foil or greaseproof paper. Do not place
ovenware on the cooking compartment floor if a
temperature of over 50 ºC has been set. This will
cause heat to accumulate. The baking and roasting
times will no longer be correct and the enamel will
be damaged.
■
Aluminium foil: Aluminium foil in the cooking
compartment must not come into contact with the
door glass. This could cause permanent
discolouration of the door glass.
■
Water in a hot cooking compartment: do not pour
water into the cooking compartment when it is hot.
This will cause steam. The temperature change can
cause damage to the enamel.
Caution!
■
Baking tins: Ovenware must be heat and steam
resistant. Silicone baking tins are not suitable for
combined operation with steam.
■
Ovenware with areas of rust: Do not use any
ovenware which displays areas of rust. Even the
smallest spots of rust can lead to corrosion in the
cooking compartment.
■
Dripping liquids: When steaming with a perforated
cooking container, always insert the baking tray, the
universal pan or the solid cooking container
underneath. Dripping liquid is caught.
■
Hot water in the water tank: Hot water can damage
the pump. Only fill the water tank with cold water.
■
Enamel damage: Do not start any operations when
there is water on the cooking compartment floor.
Before operation, wipe away the water from the
cooking compartment floor.
■
Descaling solution: Do not allow any descaling
solution to come into contact with the control panel
or other surfaces on the appliance. This damages
the surfaces. If this does happen, remove the
descaling solution immediately with water.
Causes of damge
6
Environmental protection
■
Cleaning the water tank: Do not clean the water tank
in the dishwasher. Otherwise, the water tank will be
damaged. Clean the water tank with a soft cloth and
standard washing-up liquid.
■
en
Open the appliance door as infrequently as possible
when the appliance is in use.
7Environmental protection
Your new appliance is particularly energy-efficient.
Here you can find tips on how to save even more
energy when using the appliance, and how to dispose
of your appliance properly.
Envi r onment al pr ot ect i on
■
Saving energy
■
■
Only preheat the appliance if this is specified in the
recipe or in the tables in the operating instructions.
Leave frozen food to defrost before placing it in the
cooking compartment.
■
■
Use baking tins that are dark-coloured, painted black
or have an enamel coating. These absorb the heat
particularly well.
It is best to bake several cakes one after the other.
The cooking compartment stays warm. This reduces
the baking time for the second cake. You can place
two cake tins next to each other in the cooking
compartment.
For longer cooking times, you can switch the
appliance off 10 minutes before the end of the
cooking time and use the residual heat to finish
cooking.
Environmentally-friendly disposal
Dispose of packaging in an environmentally-friendly
manner.
This appliance is labelled in accordance with
European Directive 2012/19/EU concerning
used electrical and electronic appliances
(waste electrical and electronic equipment WEEE). The guideline determines the
framework for the return and recycling of used
appliances as applicable throughout the EU.
■
Remove any unnecessary accessories from the
cooking compartment.
7
en
Getting to know your appliance
Note: Depending on the appliance model, individual
details and colours may differ.
*Getting to know your
appliance
Control panel
In this section, we will explain the indicators and
controls. You will also find out about the various
functions of your appliance.
In the control panel, you can use the various buttons
and the rotary selector to set the required function of
the appliance. The current settings are shown on the
display.
Get i ng t o know your ap l i ance
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( Buttons
The buttons to the left and right of the rotary
selector have a pressure point. Press these
buttons to activate them.
0 Rotary selector
You can turn the rotary selector clockwise and
anti-clockwise.
8 Touch display
You can see the current adjustment values,
options or notes in the touch display. To
implement settings, touch the appropriate text
field. The text fields change depending on the
selection.
X
Start/Stop
Open cover
Filling or emptying the water tank
~ "Filling the water tank"
on page 18
Starts, pauses or cancels operation
--------
Rotary selector
Use the rotary selector to change the adjustment values
shown in the display.
In most selection lists, e.g. types of heating, the first
selection follows the last. For temperature, for example,
you must turn the rotary selector back when the
minimum or maximum temperature is reached.
Controls
The individual controls are adapted for the various
functions of your appliance. You can set your appliance
simply and directly.
Buttons
Here you can find a short explanation of the various
buttons.
Buttons
on/off
menu
l/
0
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8
Menu
Information
Childproof lock
Time-setting
options
Rapid heat up
Meaning
Switches the appliance on and off
Opens the operating modes menu
Displays notes
Activates/deactivates the childproof lock
Opens the time-setting options
menu
Switches rapid heat up on and off
Display
The display is structured so that the information can be
read at a glance.
The value that you can currently set is in focus. It is
displayed in white lettering with a dark background.
Status bar
The status bar is at the top of the display. The time and
set time functions are displayed here.
Progress line
The progress line shows you how much the oven has
already heated up or how much time has elapsed, for
example. The straight line below the in-focus value
progresses from left to right, the longer the operation
continues to run.
Getting to know your appliance
Countdown
If you have started your appliance without a cooking
time, you can see how long the operation has already
been running for at the top right in the status bar.
If you had set a cooking time and it was deleted, the
countdown applies the time that has already elapsed
and continues to count down from this time. You can
therefore always check how long the operation has
already been running.
Temperature indicator
The temperature indicator bars show the heating
phases or residual heat in the cooking compartment.
Heating indicator The heating indicator displays the rising temperature in the cooking compartment. When all bars
are filled, the optimum time for placing the dish in
the oven has been reached.
The bars do not appear when settings are applied
for grilling and cleaning.
Residual heat
When the appliance is switched off, the temperaindicator
ture indicator shows the residual heat in the cooking compartment. Once the temperature has
dropped to approximately 60 °C, the display goes
out.
Note: Due to thermal inertia, the temperature displayed
may be slightly different to the actual temperature inside
the oven. You can use the ² button to check the
current heating temperature when heating up.
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Operating modes menu
The menu is divided into different operating modes. In
this way, you can quickly access the required function.
Depending on the appliance type, there are a various
number of operating modes. In the status bar at the top
right, you can see how many pages there are in the
operating modes menu. If 1/2 is displayed in the status
bar, then you are on the first page of two pages.
Operating mode
Types of heating
Steaming ~ "Steam"
on page 16
Dishes ~ "Dishes" on page 35
Cleaning function ~ "Cleaning
function" on page 27
Descale ~ "Cleaning function"
on page 27
Drying ~ "Steam" on page 16
Settings ~ "Basic settings"
on page 22
HomeConnect ~ "Home
Connect" on page 23
Use
There are several finely tuned
types of heating for you to prepare your dishes.
There are finely tuned steam
types of heating for you to prepare your dishes.
Here you can find preprogrammed setting values which
are suitable for many dishes.
The cleaning function cleans your
oven almost automatically.
You can use this to remove limescale from the evaporator.
Use after every operation with
steam.
You can adapt your appliance's
basic settings to suit your needs.
This function allows you to connect your oven with a mobile
device.
--------
Types of heating
In order for you to find the correct type of heating for
your dish, we have explained the differences and
scopes of application here.
Types of heating
4D hot air *
:
Temperature
30-250 °C
%
Top/bottom heating *
30-250 °C
‘
Hot air eco
30-250 °C
+
Top/bottom heating eco
30-250 °C
4
Hot air grilling *
30-250 °C
When cooking at very high temperatures, the appliance
lowers the temperature slightly after an extended
period.
Use
For baking and roasting on one or more levels.
The fan distributes the heat from the ring heating element in the back panel evenly
around the cooking compartment.
For traditional baking and roasting on one level. Especially suitable for cakes with
moist toppings.
Heat is emitted evenly from the top and bottom.
For gently cooking selected types of food on one level without preheating.
The fan distributes the heat from the ring-shaped heating element in the back panel
around the cooking compartment.
This heating function is most effective between 125 and 250 °C.
This heating function is used to measure both the energy consumption in air recirculation mode and the energy efficiency class.
For gently cooking selected types of food.
Heat is emitted from above and below.
This heating function is most effective between 150 and 250 °C.
This heating function is used to measure the energy consumption in the conventional
mode.
For roasting poultry, whole fish and larger pieces of meat.
The grill element and the fan switch on and off alternately. The fan circulates the hot
air around the food.
9
Getting to know your appliance
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Grill, large area
*
Grill, small area
;
.
Pizza setting
Grill settings:
1 = low
2 = medium
3 = high
Grill settings:
1 = low
2 = medium
3 = high
30-250 °C
Slow cooking
70-120 °C
$
,
Bottom heating
30-250 °C
CoolStart function
30-250 °C
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Keeping warm *
60-100 °C
For preparing pizza and dishes which require a lot of heat from underneath.
The bottom heating element and the ring heating element in the back panel heat up.
For gentle and slow cooking of seared, tender pieces of meat in ovenware without a
lid.
The heat is emitted evenly from the top and bottom at low temperatures.
For cooking in a bain marie and for the final baking stage.
The heat is emitted from below.
For the quick preparation of frozen products on level 1. The temperature depends on
the manufacturer's instructions. Use the highest temperature specified on the packaging. The cooking time is as specified, or shorter. Preheating is not productive.
For keeping cooked food warm.
Preheating ovenware
30-70 °C
For preheating ovenware.
*
--------
For grilling flat items such as steaks, sausages or bread, and for browning food.
The whole area of the grill heating element becomes hot.
For grilling small quantities of food such as steaks, sausages or bread, and for browning food.
The centre part under the grill heating element becomes hot.
Possible to use steam for this type of heating (operation only possible when the water tank is full)
Default values
For each type of heating, the appliance specifies a
default temperature or level. You can accept this value
or change it in the appropriate area.
Steam
To enable you to find the correct steam type of heating
for your dish, we have explained the differences and
scopes of application here.
Type of heating
Steaming
Temperature
30-100 °C
Use
For vegetables, fish, side dishes, for juicing fruit and for blanching
Reheating
80-180 °C
Dough proving
30-50 °C
?
Defrosting
30-60 °C
3
Sous-vide
50-95 °C
For gently heating food up and for crisping up pastries.
The steam ensures that the food does not dry out.
For leaving yeast dough and sourdough to prove and for culturing yogurt.
Dough will prove more quickly than at room temperature. The surface of the
dough does not dry out.
For vegetables, meat, fish and fruit
The moisture gently transfers the heat to the food. The food does not dry out or
lose its shape
Cooking under a vacuum at low temperatures between 50 and 95 °C and 100%
steam: Suitable for meat, fish, vegetables and desserts.
A vacuum-sealing machine is used to heat-seal the food in a special air-tight, heatresistant cooking bag. The protective envelope retains the nutrients and flavours.
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--------
Further information
In most cases, the appliance provides notes and further
information on the action just carried out. To do this,
press the l button. The note is shown for a few
seconds.
10
Some notes are displayed automatically, for example as
confirmation, or to provide an instruction or warning.
Accessories
Cooking compartment functions
Some functions make your appliance easier to use.
This, for example, enables the cooking compartment to
be well lit and a cooling fan to prevent the appliance
from overheating.
Opening the appliance door
If you open the appliance door during an operation, the
operation is paused. Operation continues to run when
you close the door.
Interior lighting
When you open the appliance door, the interior lighting
switches on. If the door remains open for longer than
15 minutes, the lighting switches off again.
For most operating modes, the interior lighting switches
on as soon as the operation is started. When the
operation has finished, the lighting switches off.
en
_Accessories
Your appliance is accompanied by a range of
accessories. Here, you can find an overview of the
accessories included and information on how to use
them correctly.
Ac es or i es
Accessories included
Your appliance is equipped with the following
accessories:
Wire rack
For ovenware, cake tins and ovenproof
dishes.
For roasts, grilled items and frozen
meals.
Universal pan
For moist cakes, other baked items, frozen meals and large roasts.
It can be used to catch dripping fat when
you are grilling directly on the wire rack.
During operation with steam, it can also
be used to catch drops of water.
Steam container, perforated, size S
For steaming vegetables, juicing berries
and defrosting.
Note: You can set the interior lighting not to come on
during the operation in the basic settings.
Cooling fan
The cooling fan switches on and off as required. The
hot air escapes above the door.
Caution!
Do not cover the ventilation slots. Otherwise the oven
will overheat.
So that the cooking compartment cools down more
quickly after operation, the cooling fan continues to run
for a certain period afterwards.
Steam container, unperforated, size
S
For cooking rice, pulses and cereals.
Note: You can change how long the cooling fan
continues to run for in the basic settings. ~ "Basic
settings" on page 22
Steam container, perforated, size XL
For steaming large quantities.
Water tank
The appliance is fitted with a water tank. The water tank
is behind the panel. For operations with steam, fill the
water tank with water. ~ "Steam" on page 16
Meat thermometer
Enables precision roasting to your exact
requirements.
Its use is described in the relevant section. ~ "Meat thermometer"
on page 25
--------
Only use genuine accessories. They are specially
adapted for your appliance.
You can buy accessories from the after-sales service,
from specialist retailers or online.
( Tank cover
0 Filling opening
8 Handle for removing and inserting the water tank
Note: The accessories may become deformed when
they become hot. This does not affect their function.
Once they cool down again, they regain their original
shape.
Note: You can use the steam container with all heating
modes involving steam without any restrictions. If you
set other heating modes at high temperatures, take the
steam container out of the cooking compartment. High
temperatures can cause permanent deformations and
discolouration of the steam container.
11
en
Accessories
Inserting accessories
The cooking compartment has three shelf positions.
The shelf positions are counted from the bottom up.
When using positions 2 and 3, always insert the
accessory between the two guide rods for a shelf
position.
The accessories can be pulled out approximately
halfway without tipping. With the pull-out rails at level 1,
you can pull the accessories out further.
Ensure that the accessory is placed behind the lug ‚ on
the pull-out rail.
Example in the picture: Universal pan
When inserting the wire rack, ensure that lug ‚ is at the
rear and is facing downwards. The open side must be
facing the appliance door and the outer rail must be
facing downwards ¾.
D
D
When inserting baking trays, make sure that the recess
‚ is at the rear and is facing downwards. The sloping
edge of the accessory ƒ must be facing towards the
appliance door.
Example in the picture: Universal pan
D
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The pull-out rails lock in place when they are fully pulled
out. This makes it easy to place the accessories in
position.To unlock, push the pull-out rails back into the
cooking compartment with a certain amount of force.
Notes
Ensure that you always insert the accessories into
the cooking compartment the right way round.
■
Always insert the accessories fully into the cooking
compartment so that they do not touch the appliance
door.
Combining accessories
You can insert the wire rack and the universal pan at
the same time to catch drops of liquid.
When inserting the wire rack, ensure that both spacers
‚ are at the rear edge. When inserting the universal
pan, the wire rack is on top of the upper guide rod of
the shelf position.
Example in the picture: Universal pan
■
Locking function
The accessories can be pulled out approximately
halfway until they lock in place. The locking function
prevents the accessories from tilting when they are
pulled out. The accessories must be inserted into the
cooking compartment correctly for the tilt protection to
work properly.
D
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Small steam containers may only be placed in the
cooking compartment with the wire rack.
Optional accessories
You can buy optional accessories from the after-sales
service, from specialist retailers or online. *You will find
a comprehensive range of products for your appliance
in our brochures and online.
Both availability and whether it is possible to order
online differ between countries. Please see your sales
brochures for more details.
12
Before using for the first time
Note: Not all optional accessories are suitable for every
appliance. When purchasing, please always quote the
exact identification number (E-no.) of your appliance.
~ "Customer service" on page 35
Special accessories
Wire rack
For ovenware, cake tins and ovenproof dishes, and for roasts and
grilled food.
Universal pan
For moist cakes, pastries, frozen meals and large roasts.
It can be used to catch dripping fat when you are grilling directly on
the wire rack.
Baking tray
For tray bakes and small baked products.
Wire insert
For meat, poultry and fish.
For inserting into the universal pan to catch dripping fat and meat
juices.
Universal pan, non-stick
For moist cakes, pastries, frozen meals and large roasts.
Pastries and roasts can be removed more easily from the universal
pan.
Baking tray, non-stick
For tray bakes and small baked products.
The pastries can be removed more easily from the baking tray.
Profi pan
For preparing large quantities.
Lid for the Profi pan
The lid turns the Profi pan into a Profi roasting dish.
Pizza tray
For pizzas and large round cakes.
Grill tray
Use for grilling in place of the wire rack or as a splatter guard.Only use
in the universal pan.
Bread-baking stone
For home-made bread, bread rolls and pizzas that require a crispy
base.
The baking stone must be preheated to the recommended temperature.
Glass roasting dish
For stews and bakes.
Particularly suitable for the "Meals" operating mode.
Glass tray
For large roasts, moist cakes and bakes.
Steam container, perforated, size XL
For steaming large quantities.
Steam container, perforated, size S
For steaming vegetables, juicing berries and defrosting.
Steam container, solid, size S
For cooking rice, pulses and cereals.
Porcelain cooking container, solid, size S
For steaming and serving meat, fish and vegetables.
Porcelain cooking container, solid, size L
For steaming and serving meat, fish and vegetables.
en
Pull-out system, 1 level
The pull-out rails at level 1 allow you to pull the accessories out further
without them tipping.
Decorative trims
For concealing the lower shelf of the unit and the base of the appliance.
--------
KBefore using for the first
time
Before you can use your new appliance, you must
make some settings. You must also clean the cooking
compartment and accessories.
Bef or e usi ng f or t he f i r st t i me
Before using for the first time
Before using the appliance for the first time, ask your
water supplier about the hardness of your tap water.
To ensure that the appliance can reliably remind you to
descale it when required, you must set your water
hardness range correctly.
Caution!
■
The appliance may become damaged due to the
use of unsuitable liquids.
Do not use distilled water, highly chlorinated tap
water (>40 mg/l) or other liquids.
Only use cold, fresh tap water, softened water or
non-carbonated mineral water.
■
Malfunctions may occur when using filtered or
demineralised water.
The appliance may request that you top up the water
tank even though it may be full, or operation with
steam is cancelled after approx. two minutes.
If required, mix filtered or demineralised water with
the bottled non-carbonated mineral water with a ratio
of one to one.
Notes
■
If your water is very hard, we recommend that you
use softened water.
■
If you only use softened water, you can set the water
hardness range to "softened".
■
If you use mineral water, set the water hardness
range to "4 very hard".
■
If you use mineral water, you must only use noncarbonated mineral water.
Water hardness range
0
1 (up to 1.3 mmol/l)
2 (1.3 - 2.5 mmol/l)
3 (2.5 - 3.8 mmol/l)
4 (above 3.8 mmol/l)
Setting
0 softened
1 soft
2 medium
3 hard
4 very hard
13
en
Before using for the first time
Initial use
After connecting the appliance to the power or following
a power cut, the settings for initial use are shown in the
display.
Calibrating the appliance and cleaning the cooking
compartment
Note: You can change these settings at any time in the
basic settings. ~ "Basic settings" on page 22
Notes
■
Calibration cannot be started until the cooking
compartment is cold (room temperature).
■
Do not open the appliance door while calibration is
in progress, as this will abort the calibration process.
Setting the language
German is the preset language.
1. Press the on/off button to switch on the appliance.
2. Fill the water tank. ~ "Filling the water tank"
1. Use the rotary selector to select the required
3. Set the specified type of heating, temperature and
language.
2. Touch the
duration for the calibration, then start the appliance.
~ "FullSteam – Steam cooking" on page 16
¿ arrow.
The next setting appears.
Setting the time
The time starts at 12:00.
1. Use the rotary selector to set the current time.
2. Touch the ¿ arrow
Setting the date
The default date is 1.1.2014.
1. Always touch the
¿ arrow to move to the next
setting.
2. Use the rotary selector to set the current day, month
and year.
Setting the water hardness
The default water hardness setting is "very hard".
1. Set the hardness using the rotary selector.
2. Touch the ¿ arrow.
A note appears on the display confirming that the
initial use has been completed.
With HomeConnect
1. Touch "Set using the assistant".
2. Further instructions can be found in section
~ "Home Connect" on page 23
Calibrating the appliance and cleaning the
cooking compartment
The boiling point of water depends on the air pressure.
During calibration, the appliance self-adjusts to the
pressure ratio at the installation location. This will
happen automatically the first time steam-assisted
cooking is used. This produces a lot of steam.
Preparing the appliance for calibration
1. Remove the accessories from the cooking
compartment.
2. Remove any leftover packaging, such as polystyrene
pellets, from the cooking compartment.
3. Before calibrating the appliance, wipe the smooth
surfaces in the cooking compartment with a soft,
damp cloth.
14
on page 18
Calibration
Type of heating
Steam P
Temperature
Cooking time
100 °C
30 minutes
4. Heat up the appliance following calibration.
Caution!
Enamel damage
Do not use the appliance if there is water on the
cooking compartment floor. Before using the
appliance, wipe away the water from the cooking
compartment floor.
5. Dry the cooking compartment floor.
6. Set the specified type of heating and temperature for
heating, then start the appliance.
Heating up
Type of heating
4D hot air :
Temperature
Cooking time
Maximum
30 minutes
7. Keep the kitchen ventilated while the appliance is
heating.
8. Stop the appliance once the specified time has
elapsed. Press the on/off button to switch off the
appliance.
9. Wait for the cooking compartment to cool down.
10. Clean the smooth surfaces with soapy water and a
dish cloth.
11. Empty the water tank and dry the cooking
compartment. ~ "After every steam operation"
on page 19
Notes
When relocating the appliance, restore its factory
settings once it is installed so that it can adapt to its
new location. Repeat the procedures for initial startup and calibration.
■
The appliance retains the calibration settings, even
in the event of a power cut or disconnection from the
mains. Calibration does not need to be repeated.
■
Cleaning the accessories
Clean the accessories thoroughly using soapy water
and a dish cloth or soft brush.
Operating the appliance
1Operating the appliance
You have already learnt about the controls and how
they work. Now we will explain how to set your
appliance. You will learn about what happens when you
switch the appliance on and off, and how to select the
operating mode.
3. Use the rotary selector to change the selection.
Depending on the selection, change further settings.
4. Use the start/stop button to start.
The elapsed time appears in the display. The
settings and progress line can be seen.
Oper at i ng t he ap l i ance
Switching the appliance on and off
Before you are able to set the appliance, you must
switch it on.
Exception: The childproof lock and the timer can be set
when the appliance is switched off.
Displays or information, e.g the residual heat indicator
in the cooking compartment, remain visible in the
display after the appliance has been switched off.
Switch off your appliance when you do not need to use
it. If no settings are applied for a long time, the
appliance switches itself off automatically.
Switching on the appliance
Use the on/off button to switch the appliance on.
The on/off symbol above the button lights up in blue.
The studioLine logo appears in the display, followed by
a type of heating and a temperature.
Note: In the basic settings, you can specify which
operating mode should appear after the appliance is
switched on.
Switching off the appliance
Use the On/Off button to switch off the appliance.
The lighting above the button goes out.
A set function is cancelled.
The time appears in the display.
Note: You can set whether or not the time should be
displayed when the appliance is switched off in the
basic settings.
Starting or interrupting operation
To start operation or to interrupt an operation which has
started running, press the Start/Stop button. The
cooling fan may continue to run after an operation is
interrupted.
Press the On/Off button to delete all settings.
If you open the cooking compartment door during
operation, operation is interrupted. Close the cooking
compartment door to continue operation.
Selecting an operating mode
When you select an operating mode, the appliance
must be switched on.
1. Press the menu button.
The operating modes menu opens.
2. Touch the required operating mode.
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Setting the type of heating and temperature
After the appliance is switched on, the set suggested
type of heating appears with the temperature. You can
start this setting immediately with the Start/Stop button.
If you want to set another type of heating, proceed as
follows.
For other settings, you can change the values as
follows:
Example in the picture: Top/bottom heating at 180 °C.
1. Use the rotary selector to change the type of
heating.
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3. Use the rotary selector to change the temperature.
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The set type of heating and the temperature are shown
on the display.
Rapid heat up
You can use the c button to heat up the cooking
compartment particularly quickly.
The rapid heat up function is not possible for all types of
heating.
Suitable types of heating:
:
%
4D hot air
Top/bottom heating
Depending on the operating mode, different options
are available.
15
en
Steam
To ensure an even cooking result, do not place your
food and the accessory in the cooking compartment
until rapid heating is complete.
Making settings
Ensure you have selected a suitable type of heating.
The temperature must be set to above 100 °C,
otherwise the rapid heating function cannot be started.
1. Set the type of heating and temperature.
2. Press the c button.
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Control panel
You will hear a humming or clicking noise when
opening the control panel. These noises are caused by
the control panel being pushed out. They are normal
operating noises.
FullSteam – Steam cooking
During steaming, hot steam surrounds the food and
therefore prevents loss of nutrients from the food. The
shape, colour and typical aroma of the dishes are
retained as a result of this preparation method.
Note: If the water tank runs dry during steaming,
operation is interrupted. Fill the water tank.
Starting
1. Fill the water tank.
The c symbol appears on the left next to the
temperature. The temperature indicator starts to fill in.
When rapid heating is complete, a signal sounds. The
c symbol goes out. Place your dish in the cooking
compartment.
Notes
■
If you change the type of heating or the temperature,
the rapid heating function is cancelled.
■
If a duration has been set, this runs independently of
rapid heating and counts down immediately when
the operation is started.
■
You can use the l button to check the current
cooking compartment temperature during rapid
heating.
Cancelling
Press the c button. The c symbol disappears from
the display.
2.
3.
4.
5.
6.
7.
Note: Only switch on steaming once the cooking
compartment has cooled down completely (to room
temperature).
Press the menu button.
Touch the "Steam" field.
Turn the rotary selector to "Steam P".
Touch the "Temperature" field and use the rotary
selector to set the temperature.
Touch the "Cooking time" field and use the rotary
selector to set the cooking time.
Press the start/stop button to start.
The appliance will begin heating up.
An audible signal will sound. The oven will stop heating.
You can cancel the audible signal early by pressing the
0 button.
Cancelling
Touch the Start/Stop button to cancel the operation.
Finishing
Touch the On/Off button to switch off the appliance.
`Steam
Food can be cooked particularly gently using steam.
With some types of heating, you can prepare food with
steam assistance. In addition, the Dough proving,
Reheating and Defrosting types of heating are available.
Menu cooking
With steam, you can cook a whole menu at once,
without the different flavours mixing. ~ "Tested for you
in our cooking studio" on page 37
St eam
: Warning – Risk of scalding!
When you open the appliance door, hot steam can
escape. Steam may not be visible, depending on its
temperature. When opening, do not stand too close to
the appliance. Open the appliance door carefully. Keep
children away.
Noise
Pump
You will hear a humming noise while the pump is in
operation and after switching it off. This noise is caused
by the pump function test. It is a normal operating
noise.
16
Steam-assisted cooking
When you cook with steam assistance, steam is
introduced into the cooking compartment at various
intervals and with varying degrees of intensity. This
gives you a better cooking result.
Your food
■
Becomes crispy on the outside
■
Develops a shiny surface
■
Is succulent and tender on the inside
■
Only undergoes a minimum reduction in volume
You set the type of heating and steam intensity
combination that you want. Use the information in the
tables to select a suitable type of heating and steam
intensity, or select a programme.
Steam
Steam intensity
Different intensity levels are available when adding
steam:
■
Low
■
Medium
■
High
Suitable types of heating
You can switch on steam assistance for these types of
heating:
■
4D hot air :
■
Top/bottom heating %
■
Hot air grilling 4
■
Keeping warm R
Starting
1. Fill the water tank.
2. Set the type of heating using the rotary selector.
3. Touch the "Temperature" field and set the
temperature using the rotary selector.
4. Touch the "Added steam" field and set the steam
intensity using the rotary selector.
5. Press the Start/Stop button to start.
The appliance heats up.
Note: If the water tank runs dry during a steam
operation, a message appears on the display
prompting you to fill up the water tank. The operation
continues without adding steam.
Cancelling steam addition
To switch off steam assistance early, touch the "Added
steam" field. Use the rotary selector to set to "Off".
Note: The operation continues without adding steam.
7. Press the Start/Stop button to start.
The appliance heats up.
A signal sounds. The oven stops heating. You can
cancel the audible signal early using the 0 button.
Cancelling
Touch the Start/Stop button to cancel the operation.
Finishing
Touch the On/Off button to switch off the appliance.
Prove dough
Dough will prove considerably more quickly using the
"Dough proving R" type of heating than at room
temperature and does not dry out.
Use the information in the tables to select the
appropriate setting. ~ "Tested for you in our cooking
studio" on page 37
Note: If the water tank runs dry during the operation
with the Dough proving setting, the operation is
interrupted. Fill the water tank.
Starting
1. Fill the water tank.
2.
3.
4.
5.
6.
Note: Only switch on Dough proving once the
cooking compartment has completely cooled down
(to room temperature).
Touch the Menu button.
Touch the "Steaming" field.
Use the rotary selector to set to "Dough proving R".
Touch the "Temperature" field and set the
temperature using the rotary selector.
Touch the "Duration" field and set the duration using
the rotary selector.
Press the Start/Stop button to start.
The appliance heats up.
Cancelling appliance operation
Touch the Start/Stop button to cancel the operation.
7.
Finishing
Touch the On/Off button to switch off the appliance.
A signal sounds. The oven stops heating. You can
cancel the audible signal early using the 0 button.
Reheating
Cancelling
Touch the Start/Stop button to cancel the operation.
With the "Reheating W" type of heating, you can gently
reheat food that has already been cooked or crisp up
day-old baked goods. Steam is switched on
automatically.
Finishing
Touch the On/Off button to switch off the appliance.
Note: If the water tank runs dry during the operation
with the Reheating setting, the operation is interrupted.
Fill the water tank.
Starting
Fill the water tank.
Touch the Menu button.
Touch the "Steaming" field.
Use the rotary selector to set to "Reheating W".
Touch the "Temperature" field and set the
temperature using the rotary selector.
6. Touch the "Duration" field and set the duration using
the rotary selector.
1.
2.
3.
4.
5.
en
Defrosting
Use the "Defrosting ?" type of heating to defrost frozen
products.
Note: If the water tank runs dry during the operation
with the Defrosting setting, the operation is interrupted.
Fill the water tank.
Starting
1.
2.
3.
4.
Fill the water tank.
Touch the menu button.
Touch the "Steam" field.
Turn the rotary selector to "Defrost ?".
17
en
Steam
5. Touch the temperature and use the rotary selector to
set the temperature.
6. Touch the cooking time and use the rotary selector
to set the cooking time.
7. Press the start/stop button to start.
The appliance will begin heating up.
Once the cooking time has elapsed, an audible signal
will sound. The appliance will stop heating. The cooking
time 00 m 00 s will be shown on the display.
Cancelling
Touch the Start/Stop button to cancel the operation.
Once the cooking time has elapsed, an audible signal
will sound. The appliance will stop heating. The cooking
time 00 m 00 s will be shown on the display.
Finishing
Touch the On/Off button to switch off the appliance.
Cancelling
Touch the Start/Stop button to cancel the operation.
Filling the water tank
Finishing
Touch the On/Off button to switch off the appliance.
Sous-vide
Sous-vide is a type of low-temperature cooking during
which vacuum-sealed food is cooked at low
temperatures between 50-95 °C and 100% steam.
Sous-vide is suitable for meat, fish, vegetables and
desserts.
A chamber vacuum-packing machine is used to heatseal the food in special air-tight, heat-resistant cooking
bags. The protective envelope retains the nutrients and
flavours.
Notes
■
If the water tank runs dry while sous-vide cooking,
the operation is interrupted.
■
During sous-vide cooking, more condensate forms
on the cooking compartment floor than for other
cooking methods.
Starting
Caution!
Risk of damage to kitchen units
Only fill the water tank once for sous-vide cooking. Do
not fill the water tank a second time. If you do this, large
volumes of water will accumulate on the cooking
compartment floor. The water may leak out of the
cooking compartment.
Fill the water tank.
Touch the menu button.
Touch the "Steam" field.
Turn the rotary selector to "Sous-vide 3".
Touch the temperature and use the rotary selector to
set the temperature.
6. Touch the cooking time and use the rotary selector
to set the cooking time.
7. Press the start/stop button to start.
The appliance will begin heating up.
1.
2.
3.
4.
5.
: Warning – Risk of scalding!
Hot water collects on the vacuum-sealing bag during
cooking. Use an oven cloth to carefully lift the vacuumsealing bag, so that the hot water runs off into the
universal pan or the cooking container. Then use the
oven cloth to carefully remove the vacuum-sealing bag.
18
The water tank is located behind the control panel.
Before starting an operation with steam, open the
control panel and fill the water tank with water.
Make sure that you have set the water hardness range
correctly. ~ "Basic settings" on page 22
: Warning – Risk of injury and risk of fire!
Only fill the water tank with water or with the descaling
solution that is recommended by us. Do not pour any
flammable liquids (e.g. alcoholic drinks) into the water
tank. Due to hot surfaces, vapours from flammable
liquids may catch fire in the cooking compartment
(explosion). The appliance door may spring open. Hot
steam and jets of flame may escape.
: Warning – Risk of burns!
The water tank may heat up while the appliance is in
operation. Wait until the water tank has cooled down
after the previous appliance operation. Remove the
water tank from the water tank recess.
Caution!
The appliance may become damaged due to the use of
unsuitable liquids.
Do not use distilled water, highly chlorinated tap water
(> 40 mg/l) or other liquids.
Only use cold, fresh tap water, softened water or
uncarbonated mineral water.
Caution!
Malfunctions may occur when using filtered or
demineralised water.
The appliance may request that you top up the water
tank even though it may be full, or operation with steam
is cancelled after approx. two minutes.
If required, mix filtered or demineralised water with the
bottled non-carbonated mineral water with a ratio of
one to one.
1. Touch the
X field.
The control panel is pushed forwards automatically.
2. Pull the control panel forwards with both hands and
then push it upwards until it locks into place (Fig. !).
Steam
3. Lift the water tank and remove it from the water tank
recess (Fig. ").
2I
1
en
3. Insert the filled water tank and close the control
panel.
After every steam operation
: Warning – Risk of scalding!
When you open the appliance door, hot steam can
escape. Steam may not be visible, depending on its
temperature. When opening, do not stand too close to
the appliance. Open the appliance door carefully. Keep
children away.
4. Press down on the cover along the seal to prevent
water from leaking out of the water tank.
5. Take out the cover ‚ (Fig. #).
Note: Whether or not there is a cover ‚ depends on
the appliance type.
6. Fill the water tank with cold water up to the "max."
mark (Fig. $).
D
The appliance becomes hot during operation. Allow the
appliance to cool down before cleaning.
Caution!
Enamel damage: Do not start any operations when
there is water on the cooking compartment floor. Before
operation, wipe away the water from the cooking
compartment floor.
The remaining water is pumped back into the water
tank after every operation with steam. Then empty and
dry the water tank. Moisture remains in the cooking
compartment. To dry the cooking compartment, you
can either use the "Drying function" operating mode or
dry the cooking compartment by hand.
7. Put the cover
‚ back into the opening on the water
tank.
8. Insert the filled water tank (Fig. %). Ensure that the
water tank locks into place behind both holders ƒ
(Fig. &).
I
: Warning – Risk of burns!
E
E
9. Slowly slide the control panel downwards and then
push it towards the rear until it is closed completely.
The water tank has been filled. You can start using
operating modes with steam.
Refilling the water tank
Notes
■
Once the appliance has been switched off, the X
field remains lit for a little longer to remind you to
empty the water tank.
■
Remove limescale marks with a cloth soaked in
vinegar, then wipe with clean water and dry with a
soft cloth.
Emptying the water tank
Caution!
■
Do not dry the water tank in the hot cooking
compartment. This will damage the water tank.
■
Do not clean the water tank in the dishwasher. This
will damage the water tank.
1.
2.
3.
4.
5.
6.
7.
8.
9.
Open the control panel.
Remove water tank.
Carefully remove the lid of the water tank.
Empty the water tank, clean it with detergent and
then rinse it thoroughly with clean water.
Dry all parts with a soft cloth.
Rub the seal on the lid until dry.
Leave to dry with the lid open.
Place the lid on the water tank and push it down.
Insert the water tank and close the control panel.
Notes
■
Steam-assisted operations continue without adding
steam.
■
If the water tank runs dry during the operation with
the Steaming, Dough proving, Reheating or
Defrosting settings, the operation is interrupted. Fill
the water tank.
1. Open the control panel.
2. Remove and refill the water tank.
19
Time-setting options
en
Cleaning the drip trough
Drying the cooking compartment by hand
1. Allow the appliance to cool down.
2. Open the appliance door.
3. Soak up the water in the drip trough ‚ with a sponge
cloth and wipe it carefully (figure !).
1. Allow the appliance to cool down.
2. Remove any food remnants from the walls of the
When you wipe it, be careful not to detach the seal ƒ
from the drip trough (figure ").
1
cooking compartment.
3. Dry the cooking compartment with a sponge.
4. Leave the appliance door open for 1 hour so that the
cooking compartment dries completely.
2
E
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OTime-setting options
Ti me- set i ng opt i ons
Your appliance has different time-setting options.
Time-setting option
Timer
Q
The drip trough ‚ is
located below the cooking compartment (figure #).
+
Cooking time
*
End
D
Use
The timer functions like an egg timer. An
audible signal sounds once the set time
has elapsed.
A signal sounds once a set cooking time
has elapsed. The appliance switches off
automatically.
Set a cooking time and an end time. The
appliance switches on automatically so
that the operation ends at the desired
time.
Notes
A cooking time of up to one hour can be set exactly
to the minute.
A cooking time of over one hour can be set in 5minute increments.
■
Depending on which direction you turn the rotary
selector, the cooking time starts at a default value:
Anti-clockwise, 10 minutes,
Clockwise, 30 minutes.
■
After a time-setting option has elapsed, a signal
sounds.
■
Using the l button, you can request information
during operation, which then appears briefly in the
display.
■
Note: If the seal has become detached, fit the seal
back onto the drip trough. ~ "Appliance door"
on page 31
Starting the Drying function
To dry the cooking compartment, it is heated up so that
the moisture in the cooking compartment evaporates.
You will then need to open the appliance door to allow
the steam to escape from the cooking compartment.
Caution!
Enamel damage: Do not start any operations when
there is water on the cooking compartment floor. Before
operation, wipe away the water from the cooking
compartment floor.
1. Leave the appliance to cool down.
2. Remove the worst dirt from the cooking
3.
4.
5.
6.
7.
8.
20
compartment immediately and wipe away moisture
from the cooking compartment floor.
If necessary, press the On/Off button to switch on
the appliance.
Press the menu button.
The options for selecting an operating mode are
displayed.
Touch the "Next" field.
Touch the "Drying" field.
Press the Start/Stop button.
The drying function starts and ends automatically
after 10 minutes.
Open the appliance door and leave it open for 1 to 2
minutes so that the moisture in the cooking
compartment can escape.
Timer
You can set the timer at any time, even if the appliance
is switched off. It runs parallel to the other time settings
and has a separate audible signal. In this way, you can
tell whether it is the timer or a cooking time which has
elapsed.
The maximum setting you can apply is 24 hours.
1. Press the
0 button.
The field for the timer opens.
2. Use the rotary selector to set the timer duration.
The timer starts after a few seconds.
The U symbol for the timer and the time counting down
are displayed on the left in the status bar.
When the time has elapsed
An audible signal sounds. "Timer elapsed" appears in
the display. Use the 0 button to cancel the audible
signal early.
Time-setting options
en
Cancelling the timer duration
End time
Press the 0 button to open the time-setting options
menu and turn the time back. Press the 0 button to
close the menu.
If you change the end time, please remember that
easily spoiled foods must not be allowed to remain in
the cooking compartment for too long.
Prerequisite: The selected operation has not already
begun. A cooking time has been set. The time-setting
options menu 0 is open.
Changing the timer duration
Use the 0 button to open the time-setting options
menu and change the timer time in the next few
seconds using the rotary selector. Start the timer with
the 0 button.
Cooking time
If you set the cooking time for your meal, the operation
stops automatically once this time has elapsed. The
oven stops heating.
Prerequisite: A type of heating and a temperature have
been set.
For example: Setting for 4D hot air, 180 °C, cooking
time 45 minutes.
1. Press the
Example in the picture: You put the dish in the cooking
compartment at 9:30. It takes 45 minutes to cook and
will be ready at 10:15, but you would like it to be ready
at 12:45 instead.
1. Touch the "End
y" field.
The end time is displayed.
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The time-setting options menu opens.
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3. Press the Start/Stop button to start.
You can see the x cooking time counting down in
the status bar.
The cooking time has elapsed
A signal sounds. The oven stops heating. "Finished"
appears in the status bar. You can cancel the audible
signal early using the 0 button.
Cancelling the cooking time
Press the 0 button to open the time-setting options
menu. Turn the time back. The type of heating and
temperature set are shown in the display.
Changing the cooking time
Press the 0 button to open the time-setting options
menu. Change the cooking time using the rotary
selector.
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The oven is in standby. The y symbol and the time
when the operation will be finished appear in the status
bar. The operation starts at the appropriate time. You
can see the cooking time counting down in the status
bar.
The cooking time has elapsed
A signal sounds. The oven stops heating. "Finished"
appears in the status bar. You can cancel the audible
signal early using the 0 button.
Correcting the end time
This is possible if the oven is in standby. Use the 0
button to open the time-setting options menu, touch
"End y" and use the rotary selector to correct the end
time. Press the 0 button to close the menu.
Cancelling the end time
This is possible if the oven is on standby. To do so,
open the time-setting options menu using the 0 button.
Touch "End y" and reset the End time using the rotary
21
en
Childproof lock
selector. The cooking time immediately starts to count
down.
AChildproof lock
Your appliance is equipped with a childproof lock so
that children cannot switch it on accidentally or change
any settings.
The control panel is locked and no settings can be
made. The appliance can only be switched off using the
on/off button.
Chi l dpr o f l ock
Activating and deactivating
You can activate and deactivate the childproof lock
when the appliance is switched on or off.
In each case, press the / button for approx. 4
seconds. A confirmation note appears in the display
and the / symbol appears in the status bar.
QBasic settings
There are various settings available to you in order to
help use your appliance effectively and simply. You can
change these settings as required.
Basi c set i ngs
Changing settings
1. Press the On/Off button.
2. Press the menu button.
The operating modes menu opens.
3. Select the "Settings" operating mode.
4.
5.
6.
7.
The first basic setting appears and can be changed
using the rotary selector.
Touch the ¿ arrow.
Use the rotary selector to change the values.
Use the ¿ arrow to switch to the next basic settings.
Press the menu button to save.
"Save" or "Discard" appears on the display.
List of settings
This list tells you all the basic settings and how to
change them. Depending on the model of the appliance
you own, the display will show only those settings that
apply to your appliance.
You can change the following settings:
Setting
Select language
Time of day
Date
Options
Additional languages possible
Sets the current time
Sets the current date
Water hardness
0 (softened)
1 (soft)
2 (medium)
3 (hard)
4 (very hard)
Audible signal duration
Short (30 s)
Medium (1 m)
Long (5 m)
Button tone
Switched off (button tone still sounds
when switching on/off using the "On/off"
button)
Switched on
Display brightness
Can be adjusted to one of five different
levels
Clock display
Digital with date
Analogue
Off
Lighting
On during operation
Off during operation
Childproof lock*
Door lock + button lock
Button lock only
Operation after switching Main menu
on
Heating modes
Steaming
Dishes*
Night-time dimming
Switched off
Switched on (display dimmed between 10
p.m. and 5.59 a.m.)
Brand name logo
Display
Do not display
Fan run-on time
Recommended
Minimum
Pull-out system
Not retrofitted
Retrofitted
Sabbath mode
Switched on
Switched off
Home Connect
Switches Wi-Fi on or off ~ "Home
Connect" on page 23
Factory settings
Restore
Do not restore
*) Included, depending on appliance model
Caution!
For shelves and single rails: "Not retrofitted" setting.
For sets of two or three rails: "Retrofitted" setting.
Note: Changes to the language, button tone and
display brightness settings take effect immediately. All
other changes take effect after the settings have been
saved.
--------
22
Sabbath mode
Changing the time
You can change the time in the basic settings.
For example: Changing from summer to winter time.
1. Press the On/Off button.
2. Press the menu button.
3.
4.
5.
6.
The operating modes menu opens.
Touch "Settings".
Use the ¿ arrow to switch to "Clock".
Use the rotary selector to change the time.
Press the menu button.
"Save" or "Discard" appears on the display.
Power cut
Following a long power cut, the settings for initial use
are shown in the display.
Reset the language, time and date.
FSabbath mode
With the Sabbath mode, a cooking time of up to 74
hours can be set. You can keep the food in the cooking
compartment warm without having to switch the oven
on or off.
Sab at h mode
en
oHome Connect
This appliance is Wi-Fi-capable and can be remotely
controlled using a mobile device.
If the appliance is not connected to the home network,
the appliance functions in the same way as an oven
with no network connection and can still be operated
via the display.
The availability of the Home Connect function depends
on the availability of Home Connect services in your
country. Home Connect services are not available in
every country. You can find more information on this at
www.home-connect.com.
Home Con ect
Notes
■
Ensure that you follow the safety instructions in this
instruction manual and that you comply with these
even when you are away from home and are
operating the appliance via the Home Connect app.
You must also follow the instructions in the
Home Connect app.~ "Important safety
information" on page 5
■
Operating the appliance directly from the appliance
always has priority. During this time, it is not possible
to operate the appliance using the Home Connect
app.
Setting up
Starting Sabbath mode
Prerequisite: "Sabbath mode activated" is activated in
the basic settings. ~ "Basic settings" on page 22
The cooking compartment heats up with top/bottom
heating and a temperature between 85 °C and 140 °C.
1. Press the On/Off button.
2.
3.
4.
5.
6.
A type of heating and a temperature are suggested
in the display.
Turn the rotary selector anti-clockwise and select the
"Sabbath mode" type of heating.
Touch the suggested temperature and set the
temperature using the rotary selector.
Press the 0 button to open the time-setting options
menu and touch the "Cooking time" field.
25:00 hours are suggested.
Use the rotary selector to set the required cooking
time.
Press the Start/Stop button to start.
You can see the cooking time counting down in the
status bar.
The cooking time has elapsed
A signal sounds. The oven stops heating. “Finished”
appears in the status bar.
Setting a later end time
It is not possible to set a later end time.
Cancelling Sabbath mode
Press the On/Off button. All settings are deleted. You
can apply new settings.
To set up Home Connect for your appliance, you
require the following:
■
■
■
■
■
Your appliance, which must be connected to the
mains and switched on,
A smartphone or tablet with the latest version of the
iOS or Android operating system,
The Home Connect app,
The supplied Home Connect installation instructions,
And your appliance within range of the Wi-Fi signal
for your home network
The app guides you through the entire process. Follow
the instructions in the app.
Remote Start
In order to start and operate your appliance via the
Home Connect app, you must activate remote start. If
remote start has been deactivated, you can only display
the operating statuses in the Home Connect app and
implement appliance settings.
Note: Some of the operating modes can only be started
on the oven.
Remote start is automatically deactivated:
■
if you open the oven door 15 minutes after remote
start has been activated.
■
if you open the oven door 15 minutes after the end
of operation.
When you start the oven using the controls on the
appliance itself, remote start is automatically activated.
You can now make changes or start a new programme
from your mobile device.
23
en
Home Connect
Activating remote start
1. Press the menu button.
2. Touch "Remote start".
C appears in the display.
Note: You will find the Home Connect settings in your
appliance's basic settings. Which settings the display
shows will depend on whether Home Connect has been
set up and whether the appliance is connected to your
home network.
Home Connect settings
You can adjust Home Connect to suit your
requirements at any time.
Basic setting
Possible settings
WiFi
Switching on/off
Network
Connect to app
Remote control
Appliance information l
Explanation
You can switch the wireless module on and off. If WiFi is activated, you can use the Home
Connect function. The appliance requires max. 2 W in networked standby.
Connecting to the network/ Switch the network connection on or off as required (e.g. for holiday).
disconnecting from the net- The network information will be retained after the appliance is switched off. After switchwork
ing on the appliance, wait for a few seconds while it reconnects to the network.
Start the connection process between the app and the appliance.
on/off
Use the Home Connect app to access the appliance's functions. When it is deactivated,
only the operating statuses are displayed in the app.
The display shows the network and appliance information.
Remote diagnostics
Declaration of Conformity
If a fault occurs, the after-sales service can use remote
diagnostics to access your appliance.
Contact the after-sales service, making sure that your
appliance is connected to the Home Connect server
and checking that the remote diagnostics service is
available in your country.
BSH Hausgeräte GmbH hereby declares that the
appliance which features Home Connect is in
accordance with the basic requirements and the other
relevant provisions of the directive 2014/53/EU.
A detailed RED Declaration of Conformity can be found
online at www.siemens-home.bsh-group.com on the
product page of your appliance with the additional
documents.
Note: For more information and to check whether the
remote diagnostics service is available in your country,
please visit the Help & Support area of the Home
Connect website for your country: www.homeconnect.com
About data protection
When your appliance is connected for the first time to a
WLAN network, which is connected to the Internet, your
appliance transmits the following categories of data to
the Home Connect server (initial registration):
■
■
■
■
Unique appliance identification (consisting of
appliance codes as well as the MAC address of the
installed WiFi communication module).
Security certificate of the WiFi communication
module (to ensure a secure IT connection).
The current software and hardware version of your
domestic appliance.
Status of any previous resetting to factory settings.
This initial registration prepares the Home Connect
functions for use and is only required when you want to
use these Home Connect functions for the first time.
Note: Ensure that the Home Connect functions can be
used only in conjunction with the Home Connect app.
Information on data protection can be accessed in the
Home Connect app.
24
2.4 GHz band: max. 100 mW
5 GHz band: max. 100 mW
BE
BG
CZ
ES
FR
HR
HU
MT
NL
SK
FI
SE
5 GHz Wi-Fi: for indoor use only
y
DK
IT
AT
UK
DE
CY
PL
NO
EE
LV
PT
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SI
Meat thermometer
@Meat thermometer
The meat thermometer Plus makes precise cooking
possible. It measures the temperature inside the food.
Once the set temperature has been reached, the
appliance automatically switches itself off.
Meat t her mo et er
en
Poultry: Insert the meat probe as far as it will go into
the thickest point in the breast. Insert the meat probe
into the poultry crossways or lengthways depending on
its structure. Then turn the poultry and place it on the
wire rack breast-side down.
Types of heating
Once you have placed the meat thermometer in the
cooking compartment, the following types of heating
are available for you to select.
:
‘
%
+
;
4
P
W
4D hot air
Hot air eco
Top/bottom heating
Top/bottom heating eco
Pizza setting
Fish: Insert the meat probe behind the head as far as it
will go towards the spine. Place the whole fish onto the
wire rack and prop it up in the swimming position using
half a potato.
Hot air grilling
Steaming
Reheating
Notes
■
The meat thermometer measures the temperature
on the inside of the food between 30 °C and 99 °C.
■
Use only the meat thermometer supplied. You can
purchase it as a spare part from the after-sales
service.
■
After use, always remove the meat thermometer
from the cooking compartment. Never store it inside
the cooking compartment.
Cooking compartment temperature
To prevent damage to the meat thermometer, do not
set temperatures higher than 250 °C.
The interior temperature set in the cooking
compartment must be at least 10 °C higher than the
core temperature that has been set.
Inserting the meat probe into the food
Before placing your food into the cooking compartment,
insert the meat probe into the food.
The meat probe has three measuring points.Ensure that
the middle measuring point is inserted in the food.
Meat: For large pieces of meat, insert the meat probe at
an angle from above as far as it will go into the meat.
For relatively thin pieces of meat, insert the meat probe
from the side at the thickest point.
Turning the food: If you wish to turn the food, do not
remove the meat probe. Once you have turned the
food, check that the meat probe is correctly positioned
in the food.
If you remove the meat probe while the food is cooking,
all settings will be reset and you will have to apply them
again.
Caution!
Ensure that the meat probe's cable does not become
trapped.
To prevent the meat probe from being damaged by
excessive heat, there must be a gap of a few
centimetres between the grill element and the meat
probe. The meat may expand during the cooking
process.
Setting the core temperature
Types of heating
1. Switch on the appliance.
2. Insert the meat thermometer in the socket on the lefthand side of the cooking compartment.
3. Use the rotary selector to select the type of heating.
4. Touch the suggested temperature and set the
temperature using the rotary selector.
5. Touch the "Core temperature" field and set the core
temperature using the rotary selector.
6. If necessary, touch the "Added steam" field and set
the steam intensity using the rotary selector.
7. Press the Start/Stop button to start.
The progress line shows the core temperature as it
rises.
25
en
Meat thermometer
Steaming
1. Switch on the appliance.
2. Insert the meat thermometer in the socket on the lefthand side of the cooking compartment.
3. Press the menu button.
4. Touch the "Steaming" field and set the type of
heating using the rotary selector.
5. Touch the "Core temperature" field and set the core
temperature using the rotary selector.
6. Press the Start/Stop button to start.
The progress line shows the core temperature as it
rises.
Dishes
1. Switch on the appliance.
2. Insert the meat thermometer in the socket on the lefthand side of the cooking compartment.
3. Press the menu button.
4. Touch the "Dishes" field.
5. Use the rotary selector and the "Next" field to select
the required food.
6. If necessary, touch the "Adjust" filed and adjust the
settings using the rotary selector.
7. Press the Start/Stop button to start.
The progress line shows the core temperature as it
rises.
Once the set core temperature in the food has been
reached
An audible signal sounds. The oven stops heating. You
can unplug the meat thermometer from the socket. The
. symbol goes out.
Changing the core temperature
You can change the core temperature at any time.
Cancelling
Unplug the meat thermometer from the socket.
: Warning – Risk of burns!
The cooking interior and the core temperature probe
become very hot. Use oven mitts to plug and unplug the
core temperature probe.
: Warning – Risk of electric shock!
The insulation of an incompatible meat probe may be
damaged. Only use the meat probe which is
recommended for this appliance.
Core temperatures of different foods
Do not use frozen food. The figures in the table are
given as a guide. They depend on the quality and
composition of the food.
You can find comprehensive information on the heating
mode and temperature at the end of the instruction
manual. ~ "Tested for you in our cooking studio"
on page 37
Food
Poultry
Chicken
26
Core temperature in
°C
80-85
Food
Chicken breast
Duck
Duck breast, medium rare
Turkey
Turkey breast
Goose
Core temperature in
°C
75-80
80-85
55-60
80-85
80-85
80-90
Pork
Shoulder of pork
Fillet of pork, medium rare
Loin of pork, well done
85-90
62-70
72-80
Beef
Tenderloin or sirloin, rare
Tenderloin or sirloin, medium rare
Tenderloin or sirloin, well done
45-52
55-62
65-75
Veal
Joint of veal or shoulder, lean
Joint of veal, shoulder
Knuckle of veal
75-80
75-80
85-90
Lamb
Leg of lamb, medium rare
Leg of lamb, well done
Saddle of lamb, medium rare
60-65
70-80
55-60
Fish
Whole fish
Fish fillet
65-70
60-65
Miscellaneous
Meat loaf, all kinds of meat
Heating/reheating food
80-90
65-75
Cleaning function
en
.Cleaning function
door. Allow the appliance to cool down. Keep children
at a safe distance.
Your appliance has the "Cleaning function" and
"Descaling" operating modes. The self-cleaning
surfaces in the cooking compartment are cleaned with
the cleaning function. You can use the "descaling"
operating mode to remove limescale from the
evaporator.
Setting the cleaning function
Cleaning lasts 60 minutes.
The duration cannot be changed.
Cl eani ng f unct i on
Cleaning function
The self-cleaning surfaces (back panel, ceiling panel
and side panels) are coated with a porous, matt
ceramic material. This coating absorbs and breaks
down splashes from baking, roasting and grilling while
the oven is in operation. If the surfaces no longer clean
themselves adequately and dark patches appear, the
surfaces can be cleaned by the cleaning function.
Note: The appliance records the number of times it is
used. The appliance indicates when it has reached a
point in time after which cleaning is recommended. The
recommendation is displayed until the cleaning function
has finished.
If you do not act on this recommendation, the selfcleaning surfaces may become damaged.
If your appliance is already prematurely very dirty or if
you notice dark patches on the back panel, do not wait
until your appliance recommends cleaning to do so.
This is because the more often the appliance is
cleaned, the longer the self-cleaning surfaces will retain
their cleaning capability. You can clean your appliance
at any time as required using the cleaning function.
Caution!
If your appliance has a steam function, the messages
recommending that you descale the appliance and that
you run the cleaning function may appear at the same
time. Follow the recommendation to descale the
appliance. The recommendation to run the cleaning
function does not appear on the display again until you
have descaled the appliance.
Before running the cleaning function
Remove shelves, rails, accessories and ovenware from
the cooking compartment.
Cleaning the cooking compartment floor and the
inside of the appliance door
Remove the worst dirt from the cooking compartment
floor, the inside of the appliance door and the interior
lighting. Otherwise, patches will appear that can no
longer be removed.
Caution!
Do not use oven cleaner on the self-cleaning surfaces.
This will damage the surfaces. If oven cleaner does get
onto these surfaces, dab it off immediately using water
and a sponge cloth. Do not rub the surface and do not
use abrasive cleaning aids.
: Warning – Risk of burns!
; The appliance becomes very hot on the outside
during the cleaning function. Never touch the appliance
1. Press the menu button.
The operating modes menu opens.
2. Select the "Cleaning function" operating mode.
If you touch the "Next" field, information on the
cleaning operation is displayed.
3. Press the "Start/stop" button to start the cleaning
operation.
You can see the duration counting down in the
status bar.
Keep the kitchen ventilated while cleaning is in
progress.
Once the cleaning has finished
An audible signal sounds. The oven stops heating.
“Finished” appears in the status bar. Use the 0 button
to switch off the audible signal.
Cancelling cleaning
Press the On/Off button. All settings are deleted. You
can implement new settings.
Caution!
The cleaning recommendation is not reset. The
recommendation to run the cleaning function appears
on the display.
You can set the cleaning to run overnight
In the section "Time settings", you can find out how to
delay the end time. This allows you to use the oven at
any time throughout the day. ~ "Time-setting options"
on page 20
Once the cleaning function has finished
Once the cooking compartment has cooled down, wipe
down the cooking compartment with a damp cloth if
necessary.
Note: During operation and while the cleaning function
is active, reddish patches may form on the surfaces.
This is not rust, but residue from food. These spots are
not harmful and do not impair the cleaning ability of the
self-cleaning surfaces.
Descaling
To ensure that your appliance continues to operate
correctly, it must be descaled regularly.
Descaling comprises a number of different steps. For
hygiene reasons, the descaling programme must be
run through completely before the appliance is ready
for operation again. In total, the descaling programme
runs for approx. 70–95 minutes.
■
Descale (approx. 55–70 minutes), then empty and
refill the water tank
■
First rinsing cycle (approx. 9–12 minutes), then
empty and refill the water tank
■
Second rinsing cycle (approx. 9–12 minutes), then
empty and dry the water tank
27
en
Cleaning agent
If descaling is interrupted (e.g. due to a power failure or
because the appliance is switched off), you will be
prompted to rinse the appliance twice when you switch
it back on. The appliance cannot be used until the
second rinsing cycle has finished.
The frequency with which the appliance must be
descaled depends on the hardness of the water used.
When only another five or fewer steam-assisted
operations are possible, the appliance reminds you to
descale it with a message on the display. The number
of remaining operations is displayed after the appliance
is switched on. You can therefore prepare for the
descaling in good time.
Starting
Caution!
■
Risk of damage to the appliance: Only use liquid
descalers recommended by us for the descaling
programme. The time the product needs to work
during descaling depends on the type of descaler
used. Other descalers may damage the appliance.
Descaler order no. 311 680
■
Descaling solution: Do not allow any descaling
solution or descaler to come into contact with the
control panel or other surfaces on the appliance.
This damages the surfaces. If this does happen,
remove the descaling solution immediately with
water.
If you have used a steam-assisted operation
immediately before descaling, you must first switch the
appliance off so that the residual water is pumped out
of the evaporator system.
1. Mix 400 ml water with 200 ml liquid descaler to
make a descaling solution.
2. Press the On/Off button.
3. Remove the water tank and fill it with descaling
solution.
4. Once the water tank has been filled with descaling
solution, push it back in again fully.
5. Close the control panel.
6. Press the Menu button.
The operating modes menu opens.
7. Select the "Descaling" operating mode.
If you touch the "Next" field, information on the
cleaning operation is displayed.
The duration of the descaling programme is
displayed. It cannot be changed.
8. Press the "Start/stop" button to start the cleaning
operation.
The appliance is descaled. You can see the duration
counting down in the status bar. An audible signal
sounds once descaling has finished.
First rinsing cycle
1. Open the control panel.
2. Remove the water tank, rinse thoroughly, fill with
water and reinsert.
3. Close the control panel.
4. Press the Start/Stop button to start.
The appliance rinses. As soon as the rinsing cycle
has run through, a signal sounds.
28
Second rinsing cycle
1. Open the control panel.
2. Remove the water tank, rinse thoroughly, fill with
water and reinsert.
3. Close the control panel.
4. Press the Start/Stop button to start.
The appliance rinses. As soon as the rinsing cycle
has run through, a signal sounds.
Subsequent cleaning
1. Open the control panel.
2. Empty and dry the water tank.
3. Switch off the appliance.
Descaling is complete and the appliance is ready for
use again.
DCleaning agent
With good care and cleaning, your appliance will retain
its appearance and remain fully functioning for a long
time to come. We will explain here how you should
correctly care for and clean your appliance.
Cl eani ng agent
Suitable cleaning agents
To ensure that the different surfaces are not damaged
by using the wrong cleaning agent, observe the
information in the table. Depending on the appliance
model, not all of the areas listed may be on/in your
appliance.
Caution!
Risk of surface damage
Do not use:
■
Harsh or abrasive cleaning agents,
■
Cleaning agents with a high alcohol content,
■
Hard scouring pads or cleaning sponges,
■
High-pressure cleaners or steam cleaners,
■
Special cleaners for cleaning the appliance while it is
hot.
Wash new sponge cloths thoroughly before use.
Tip: Highly recommended cleaning and care products
can be purchased through the after-sales service.
Observe the respective manufacturer's instructions.
: Warning – Risk of burns!
The appliance becomes very hot. Never touch the
interior surfaces of the cooking compartment or the
heating elements. Always allow the appliance to cool
down. Keep children at a safe distance.
Cleaning agent
Area
Cleaning
Appliance exterior
Stainless steel
Hot soapy water:
front
Clean with a dish cloth and then dry with a soft
cloth.
Remove flecks of limescale, grease, starch and
albumin (e.g. egg white) immediately. Corrosion
can form under such flecks.
Special stainless steel cleaning products suitable
for hot surfaces are available from our after-sales
service or from specialist retailers. Apply a very
thin layer of the cleaning product with a soft cloth.
Plastic
Hot soapy water:
Clean with a dish cloth and then dry with a soft
cloth.
Do not use glass cleaner or a glass scraper.
Painted surfaces Hot soapy water:
Clean with a dish cloth and then dry with a soft
cloth.
Control panel
Hot soapy water:
Clean with a dish cloth and dry with a soft cloth.
Do not use glass cleaner or a glass scraper.
If descaler comes into contact with the control
panel, wipe it off immediately. If you leave it, it may
stain the control panel.
Door panels
Hot soapy water:
Clean with a dish cloth and then dry with a soft
cloth.
Do not use a glass scraper or a stainless steel
scouring pad.
Door handle
Hot soapy water:
Clean with a dish cloth and then dry with a soft
cloth.
If descaler comes into contact with the door handle, wipe it off immediately. Otherwise, any stains
will not be able to be removed.
Appliance interior
Enamel surfaces Observe the instructions for the surfaces of the
and self-cleaning cooking compartment that follow the table.
surfaces
Glass cover for
Hot soapy water:
the interior light- Clean with a dish cloth and then dry with a soft
ing
cloth.
If the cooking compartment is heavily soiled, use
oven cleaner.
Door seal
Hot soapy water:
Clean with a dish cloth.
Do not remove.
Do not scour.
Door cover
made from stainless steel:
Use stainless steel cleaner. Follow the manufacturers' instructions. Do not use stainless steel
care products.
made from plastic:
Clean using hot soapy water and a dish cloth. Dry
with a soft cloth. Do not use glass cleaner or a
glass scraper.
Remove the door cover for cleaning.
Rails
Pull-out system
Accessories
Water tank
Meat thermometer
en
Hot soapy water:
Soak and clean with a dish cloth or brush.
Hot soapy water:
Clean with a dish cloth or a brush.
Do not remove the lubricant while the pull-out rails
are pulled out – it is best to clean them when they
are pushed in. Do not clean in the dishwasher.
Hot soapy water:
Soak and clean with a dish cloth or brush.
Clean dirt on stainless steel roasting dishes
caused by starchy foods (e.g. rice) using a vinegar
solution.
Hot soapy water:
Clean with a dish cloth and rinse thoroughly to
remove residual detergent.
Then dry with a soft cloth. Leave the water tank to
dry with the lid open. Rub the seal on the lid until
dry.
Do not clean in the dishwasher.
Hot soapy water:
Clean with a dish cloth or a brush.
Do not clean in the dishwasher.
--------
Notes
■
Slight differences in colour on the front of the
appliance are caused by the use of different
materials, such as glass, plastic and metal.
■
Shadows on the door panels, which look like
streaks, are caused by reflections made by the
interior lighting.
■
Enamel is baked on at very high temperatures.This
can cause some slight colour variation. This is
normal and does not affect operation.
The edges of thin trays cannot be completely
enamelled. As a result, these edges can be rough.
This does not impair the anti-corrosion protection.
Surfaces in the cooking compartment
The back wall, ceiling and side parts in the cooking
compartment are self-cleaning. You can tell this from
the rough surface.
The cooking compartment floor is enamelled and has
smooth surfaces.
Cleaning enamel surfaces
Clean the smooth enamel surfaces with a dish cloth
and hot soapy water or a vinegar solution. Then dry
them with a soft cloth.
Soften baked-on food remnants with a damp cloth and
soapy water. Use stainless steel wire wool or oven
cleaner to remove stubborn dirt.
Caution!
Never use oven cleaner in the cooking compartment
when it is still warm. This may damage the enamel.
Remove all food remnants from the cooking
compartment and the appliance door before you next
heat up the appliance.
Leave the cooking compartment open to dry after
cleaning it.
29
en
Rails
Note: Food residues can cause white deposits to form.
These are harmless and do not affect how the
appliance works. You can remove these residues using
lemon juice if required.
Cleaning self-cleaning surfaces
The self-cleaning surfaces are coated with a porous,
matte ceramic layer. This coating absorbs and dispels
splashes from baking and roasting while the appliance
is in operation.
If the self-cleaning surfaces no longer clean themselves
sufficiently and dark stains appear, they can be cleaned
using the cleaning function. To do this, refer to the
information in the relevant section. ~ "Cleaning
function" on page 27
Caution!
Do not use oven cleaner on self-cleaning surfaces. This
will damage the surfaces. If oven cleaner does get onto
these surfaces, dab it off immediately using water and a
sponge cloth. Do not rub the surface and do not use
abrasive cleaning aids.
pRails
With good care and cleaning, your appliance will retain
its appearance and remain fully functional for a long
time to come. This will tell you how to remove the
shelves and clean them.
Rai l s
Detaching and refitting the rails
: Warning – Risk of burns!
The rails become very hot. Never touch the hot rails.
Always allow the appliance to cool down. Keep children
away from the appliance.
Detaching the rails
1. Lift the rail slightly at the front ‚ and detach it ƒ
(figure !).
2. Then pull the whole rail towards you and take it out
(figure ").
1
2
Keeping the appliance clean
Always keep the appliance clean and remove dirt
immediately so that stubborn deposits of dirt do not
build up.
D
E
: Warning – Risk of fire!
Loose food remnants, fat and meat juices may catch
fire. Before using the appliance, remove the worst of the
food remnants from the cooking compartment, heating
elements and accessories.
Tips
■
Clean the cooking compartment after each use. This
will ensure that dirt cannot be baked on.
■
Always remove flecks of limescale, grease, starch
and albumin (e.g. egg white) immediately.
■
Use the universal pan for baking very moist cakes.
■
Use suitable ovenware for roasting, e.g. a roasting
dish.
Clean the rails with cleaning agent and a sponge. For
stubborn deposits of dirt, use a brush.
Attaching the rails
The rails only fit on the right or the left side. The pull-out
rails must pull out towards you.
1. First, insert the rail in the middle of the rear socket
‚,
until the rail rests against the cooking compartment
wall, and push it back ƒ (figure !).
2. Then insert the rail into the front socket „, until the
rail also rests against the cooking compartment wall
here, and press it downwards … (figure ").
1
2
D
E
30
F
G
Appliance door
en
Fitting the appliance door
qAppliance door
With good care and cleaning, your appliance will retain
its appearance and remain fully functional for a long
time to come. This will tell you how to remove the
appliance door and clean it.
Ap l i ance do r
1. Press down on the seal ‚ along the drip trough
(figure !); otherwise, the seal ‚ may become
detached during cleaning.
1
Removing and fitting the appliance door
For cleaning purposes and to remove the door panels,
you can detach the appliance door.
The appliance door hinges each have a locking lever.
When the locking levers are closed (figure !), the
appliance door is secured in place. It cannot be
detached.
When the locking levers are open in order to detach the
appliance door (figure "), the hinges are locked. They
cannot snap shut.
1
2
D
2. Follow the instructions in the opposite order to refit
the appliance door.
When fitting the appliance door, ensure that both
hinges are inserted straight into the opening
(figure ").
Place both hinges at the bottom on the outer panel
and use this as a guide.
Ensure that the hinges are inserted into the correct
opening. You must be able to insert them easily and
without resistance. If you can feel any resistance,
check that the hinges are inserted into the correct
opening.
2
: Warning
Risk of injury!
If the hinges are not locked, they can snap shut with
great force. Ensure that the locking levers are always
fully closed or, when detaching the appliance door,
fully open.
■
The hinges on the appliance door move when
opening and closing the door, and you may be
trapped. Keep your hands away from the hinges.
■
Risk of injury!
Removing the appliance door
1. Open the appliance door fully and push it in the
3. Open the appliance door fully.Close the two locking
levers (figure #).
direction of the appliance.
2. Fold up the two locking levers on the left and right
(figure !).
3. Close the appliance door as far as it goes ‚. With
both hands, grip the door on the left- and right-hand
side and pull it up and out (figure ").
1I
2
4. Close the cooking compartment door.
E
Removing the door cover
D
E
The stainless steel inlay in the door cover may become
discoloured. To carry out thorough cleaning, you can
remove the cover.
1. Open the appliance door slightly.
2. Press on the right and left side of the cover (figure
!).
31
Appliance door
en
3. Remove the cover (figure ").
Close the appliance door carefully.
1
2
Clean the panels with glass cleaner and a soft cloth.
Note: Clean the stainless steel inlay in the cover with
stainless steel cleaner. Clean the rest of the door
cover with soapy water and a soft cloth.
4. Open the appliance door again slightly. Put the
cover back in place and press on it until it clicks
audibly into place (figure #).
: Warning
Risk of injury!
■
Scratched glass in the appliance door may develop
into a crack. Do not use a glass scraper, sharp or
abrasive cleaning aids or detergents.
■
The hinges on the appliance door move when
opening and closing the door, and you may be
trapped. Keep your hands away from the hinges.
Risk of injury!
Fitting the door on the appliance
1. Insert the front panel at the bottom into the retainers
(figure !).
2. Close the front panel until both upper hooks are
opposite the opening (figure ").
1
2
5. Close the appliance door.
Removing and installing the door panels
To facilitate cleaning, you can remove the glass panels
from the appliance door.
Removing the door from the appliance
1. Open the appliance door slightly.
2. Press on the right and left side of the cover (figure
!).
3. Remove the cover (figure ").
1
2
3. Press the front panel at the bottom until it clicks
audibly into place (figure #)
4. Open the appliance door again slightly and remove
the tea towel.
5. Screw both screws back in on the left and right.
6. Put the cover back in place and press on it until it
clicks audibly into place (figure $).
4. Loosen and remove the screws on the left and right
of the appliance door (figure #).
5. Before closing the door again, trap a tea towel which
has been folded several times in the door (figure $).
Pull out the front panel upwards and lay it on a flat
surface with the door handle facing downwards.
32
7. Close the appliance door.
Caution!
Do not use the cooking compartment again until the
panels have been correctly fitted.
Trouble shooting
3Trouble shooting
If a fault occurs, there is often a simple explanation.
Before calling the after-sales service, please refer to the
fault table and attempt to correct the fault yourself.
Tr oubl e sho t i ng
Note: If a dish does not turn out as well as you had
hoped, refer to the table section at the end of the
instruction manual, where you will find plenty of tips and
information. ~ "Tested for you in our cooking studio"
on page 37
en
: Warning – Risk of electric shock!
Incorrect repairs are dangerous. Repairs may only be
carried out and damaged power cables replaced by
one of our trained after-sales technicians. If the
appliance is defective, unplug the appliance from the
mains or switch off the circuit breaker in the fuse box.
Contact the after-sales service.
: Warning – Risk of injury!
Incorrect repairs are dangerous. Do not attempt to
repair the appliance yourself. Repairs must only be
carried out by one of our trained after-sales engineers. If
the appliance is defective, call the after-sales service.
Fault table
If an error message beginning with 'E' is shown, e.g.
E0111, switch the appliance off and then on again. If
Fault
The appliance does not work
Although the appliance is switched
on, it cannot be operated; the 1
symbol is shown in the display
The cooking compartment does not
heat and "Demo mode on" is shown in
the display
The appliance will not start and
"Cooking compartment too hot"
appears on the display
The interior lighting has failed
Home Connect does not work correctly.
Operations with steam or descaling
do not start or do not continue
this message appears again, contact the after-sales
service.
Possible cause
The fuse is faulty
Information/remedial action
Check in the fuse box to make sure that the fuse for
the appliance is in working order
Power cut
Check whether other kitchen appliances are working
The child lock is activated
Press and hold the 1 button until the 1 symbol
goes out
The appliance is in demo mode
Switch off the fuse in the fuse box and switch it back
on again after approx. 10 seconds. Switch on the
appliance and select "Demo mode off" in the settings.
Allow the cooking compartment to cool down and
start again
The cooking compartment is too hot for the selected
dish or type of heating
The LED bulb is defective
Water tank empty
The panel is open
Descaling locks operations with steam
Faulty sensor
The appliance prompts you to rinse
The power supply was interrupted or the appliance
was switched off during the descaling process
The appliance prompts you to descale The set water hardness range is too low
without the counter appearing beforehand
Buttons flash
Cooked dishes turn out too moist or
too dry when cooking with steamassisted applications
The "Fill water tank" message
appears even though the water tank
is full
Normal occurrence caused by condensation behind
the control panel
The wrong steam intensity was selected
Call the after-sales service
Go to www.home-connect.com
Refill water tank
Close the panel
Carry out descaling
Call the after-sales service
Once the appliance is switched on again, rinse it twice
Carry out descaling
Check the set water hardness range and adjust it, if
necessary
As soon as the condensation has evaporated, the buttons no longer flash
Select a higher or lower steam intensity
The panel is open
The water tank is not clicked into place
Close the panel
Click the water tank into place
~ "Steam" on page 16
Faulty sensor
Call the after-sales service
The water tank has fallen off. Due to the impact, com- Order a new water tank
ponents inside the water tank have come loose, and
the tank is leaking.
33
en
Trouble shooting
The panel for removing the tank does The plug is not plugged into the mains
not open
Power cut
The circuit breaker is faulty
Normal procedure
Connect the appliance to the electricity supply
Check whether other kitchen appliances are working
Check in the fuse box to make sure that the fuse for
the appliance is in working order
Call the after-sales service
If required, empty the water tank: Open the appliance
door, take hold of the lower part of the panel on the
left and right with your fingers and pull out the panel
Not possible
The appliance is being automatically calibrated
Normal procedure
The appliance is unable to calibrate itself automatically if cooking times are too short
Cold/warm effect with frozen food, caused by the
steam
Reset the appliance to the factory settings and repeat
the calibration process
Not possible
X field sensor faulty
Steam escapes from the ventilation
slots during cooking
When you cook with steam, a lot of
steam is produced
When cooking with steam, a lot of
steam is produced repeatedly
There is a "pop" noise during cooking
--------
Maximum operating time exceeded
Cooking compartment bulbs
Your appliance automatically ends the operation if no
duration has been set and the setting has not been
changed for a long time.
The point at which this occurs depends on the
temperature or grill setting that has been set.
A message appears on the display on the appliance to
say that the operation is being ended automatically. The
operation is then cancelled.
To use the appliance again, first switch it off. To switch
the appliance back on again set the required operation.
To light the interior of your cooking compartment, your
appliance has one or more long-life LED bulbs.
However, if ever an LED bulb or the bulb's glass cover
is defective, call the after-sales service. The lamp cover
must not be removed.
Tip: Set a cooking time so that the appliance does not
switch off when you do not want it to, e.g. with an
extremely long preparation time. The appliance heats
up until the set cooking time has elapsed.
34
Customer service
4Customer service
Our after-sales service is there for you if your appliance
needs to be repaired. We will always find an
appropriate solution, also in order to avoid after-sales
personnel having to make unnecessary visits.
Cust omer ser vi ce
E number and FD number
When calling us, please quote the full product number
(E no.) and the production number (FD no.) so that we
can provide you with the correct advice. The rating plate
bearing these numbers can be found when you open
the appliance door.
On some appliances with a steam-assisted cooking
function, you will find the rating plate behind the control
panel.
(1U
)'
=1U
PDishes
You can use the "Dishes" operating mode to prepare a
wide variety of food. The appliance chooses the optimal
setting for you.
To achieve good results, the cooking compartment
must not be too hot for the type of food you have
selected. If it is, a message will appear on the display.
Allow the cooking compartment to cool down and start
again.
Di shes
Information on the settings
■
■
7\SH
To save time, you can make a note of the numbers for
your appliance and the telephone number of the aftersales service in the space below in case you need
them.
E no.
■
FD no.
After-sales service O
Please note that a visit from an after-sales service
engineer is not free of charge in the event that the
appliance has been misused, even during the warranty
period.
Please find the contact data of all countries in the
enclosed customer service list.
To book an engineer visit and product advice
GB
0344 892 8999
Calls charged at local or mobile rate.
IE
01450 2655
0.03 € per minute at peak. Off peak 0.0088 €
per minute.
Rely on the professionalism of the manufacturer. You
can therefore be sure that the repair is carried out by
trained service technicians who carry original spare
parts for your appliances.
en
■
■
■
The cooking result depends on the quality of the
food and the size and type of cookware. For an
optimal cooking result, use food that is in good
condition and chilled meat only. For frozen food, use
food straight out of the freezer only.
For some food, a temperature, heating mode and
cooking time is suggested. The temperature and the
cooking time can be changed according to your
requirements.
For other dishes, you will be asked to enter the
weight. Always enter the total weight unless the
appliance asks for something different. The
appliance will then apply the time and temperature
settings for you.
It is not possible to set weights outside of the
intended weight range.
When roasting dishes for which the appliance will
apply the temperature selection for you,
temperatures of up to 300 °C can be saved.
Therefore, make sure that you use cookware that is
sufficiently heat resistant.
Information is provided, e.g. on cookware, shelf
position or the addition of liquid when cooking meat.
Some food requires turning or stirring, etc., during
cooking. This is shown in the display shortly after
operation starts. An audible signal will remind you at
the right time.
Information on the right kind of cookware to use and
tips and tricks for the preparation can be found at
the end of the instruction manual. ~ "Tested for you
in our cooking studio" on page 37
Steam-assisted cooking
For some food, the steam function is automatically
activated. General information on the steam function
can be found in the relevant section. ~ "Steam"
on page 16
: Warning – Risk of scalding!
When you open the appliance door, hot steam can
escape. Steam may not be visible, depending on its
temperature. When opening, do not stand too close to
the appliance. Open the appliance door carefully. Keep
children away.
Meat thermometer
For some food, you can also use the meat
thermometer. Once you have inserted the meat
thermometer into the appliance, the food that is suitable
for it will be displayed. You can change the interior
35
Dishes
en
temperature of the cooking compartment and the core
temperature. ~ "Meat thermometer" on page 25
Categories
Selecting a dish
The dishes are arranged in a uniform structure:
■
■
■
Category
Food
Dish
The following table lists the categories with the
corresponding food. One or more dishes are listed
beside each food.
Categories
Cake
Bread, bread rolls
Pizza, savoury cakes
Bakes, soufflés
Frozen products
Poultry
Meat
Fish
Food
Cakes in tins
Cakes on baking trays
Small baked items
Biscuits
Bread
Bread rolls
Pizza
Savoury cakes, quiches
Bake, savoury, fresh, cooked ingredients
Lasagne, fresh
Potato gratin, raw ingredients, 4 cm deep
Bake, sweet, fresh
Soufflé in individual moulds
Pizza
Bread rolls
Bakes
Potato products
Poultry, fish
Vegetables
Chicken
Duck, goose
Turkey
Pork
Beef
Veal
Lamb
Game
Meat dishes
Fish, whole
Fish fillets
Fish dishes
Seafood
Side dishes, vegetables
Dessert, compote
Preserve, juice, sterilise
Reheat, crisp up
Defrosting food
Food
Vegetables
Potatoes
Rice
Cereals
Pulses
Pasta, dumplings
Eggs
Dessert, compote
Preserving
Extracting juice
Sterilising bottles
Vegetables
Menu
Baked goods
Side dishes
Fruit, vegetables
Applying settings for dishes
You will be guided through the entire setting process for
your chosen food. Always touch the "Next" field.
1. Press the menu button.
The operating modes menu will open.
2. Select "Dishes" mode.
The first category will appear on the display.
3. Use the rotary selector to select the category you
require.
Touch the "Next" field.
Use the rotary selector to select the food.
Touch the "Next" field.
Use the rotary selector to select the dish.
Touch the "Next" field.
Turn the rotary selector to set the weight.
Note: Touch the "Tip" field for information on the
best shelf position, cookware, etc. to use.
10. Press the Start/Stop button to start.
4.
5.
6.
7.
8.
9.
The setting has ended
A signal sounds. “Finished” appears in the status bar.
The oven stops heating. You can cancel the audible
signal early using the 0 button.
If you are not satisfied with the cooking result, you can
increase the cooking time again. Touch the "Extend
cooking time" field. A cooking time is suggested.
However, you can change this if you want.
If you are satisfied with the cooking result, touch
"Finish". "Enjoy your meal" appears in the display.
Cancelling the setting
Press the On/Off button. All settings are deleted. You
can implement new settings.
Setting a later end time
For some dishes, it is possible to set a later end time.
You can find out how to set a later end time by looking
36
Tested for you in our cooking studio
in the time-setting options. ~ "Time-setting options"
on page 20
Once you have set an end time, the display shows the
waiting time. The status bar shows the time at which
operation is to end. None of the settings can be
changed. Please remember that easily spoiled foods
must not be allowed to remain in the cooking
compartment for too long.
JTested for you in our
cooking studio
Here, you can find a selection of dishes and the ideal
settings for them. We will show you which type of
heating and temperature are best suited to your dish.
You will get information on suitable cooking
accessories and the height at which they should be
placed in the oven. You will also get tips about
cookware and preparation methods.
en
Steam- assisted baking
Certain types of baked item (e.g. yeast-risen pastries)
get a more crispy crust and a more glossy surface if
baked with the steam assist mode. The baked item
does not dry out as much.
Steam-assisted baking is only possible on one level.
Some food turns out better if it is baked in several
stages. These dishes are indicated in the table.
Shelf positions
Use the indicated shelf positions.
Baking on one level
When baking on one level, use the following shelf
position:
■
Level 1
Test ed f or you i n our co ki ng st udi o
Note: A lot of steam can build up in the cooking
compartment when cooking food.
Your appliance is very energy-efficient and radiates very
little heat to its surroundings during operation. Due to
the high difference in temperature between the
appliance interior and the external parts of the
appliance, condensation may build up on the door,
control panel or adjacent kitchen cabinet panels. This is
a normal physical phenomenon. Condensation can be
reduced by preheating the oven or opening the door
carefully.
When steaming or during operation with steam
assistance, it is desirable that there is a significant
build-up of steam in the cooking compartment. Wipe the
cooking compartment clean after cooking, once it has
cooled off.
Silicone moulds
For the best cooking results, we recommend darkcoloured metal baking tins/dishes.
Nevertheless, if you wish to use silicone moulds, follow
the manufacturer's instructions and recipes. Silicone
moulds are often smaller than normal baking tins.
Quantity and recipe specifications may vary.
Silicone moulds are unsuitable for steam-assisted
cooking and steaming.
Cakes and small baked items
Your appliance offers you a range of heating types for
the preparation of cakes and small baked items. You
can find the ideal settings for many dishes in the
settings tables.
Also refer to the notes in the section on allowing dough
to rise.
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and the operating modes of your
appliance.
Baking on two levels
Use 4D hot air. Baked items that are placed into the
oven on trays or in baking tins/dishes at the same time
will not necessarily be ready at the same time.
■
Universal pan: Level 3
Baking tray: Level 1
■
Baking tins/dishes on the wire rack
First wire rack: Level 3
Second wire rack: Level 1
By preparing several dishes at the same time, you can
make energy savings of up to 45 per cent. Position
baking tins/dishes next to one another or offset and
vertically stacked in the cooking compartment.
Accessories
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
Wire rack
Insert the wire rack with the open side facing the
appliance door and the curved lip pointing downwards.
Always place ovenware, tins and dishes on the wire
rack.
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
When baking moist cakes or pastries with many
toppings, use the universal pan so that any excess
liquid does not overflow and make the cooking
compartment dirty.
Baking tins
Dark- coloured metal baking tins are most suitable.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
The baking tins must be resistant to heat and steam for
use in steam-assisted baking.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
The table lists the optimal heating type for various
baked items. The temperature and baking time depend
37
en
Tested for you in our cooking studio
on the amount and consistency of the dough/mixture.
For this reason, the table specifies setting ranges. Try
using the lower values to start with. A lower temperature
will result in more even browning. You can use a higher
setting next time if necessary.
Note: Baking times cannot be reduced by using higher
temperatures. Cakes or small baked items would only
be cooked on the outside, and would not be fully baked
in the middle.
The setting values apply to food that is placed into a
cold cooking compartment; by doing this, you can
make energy savings of up to 20 per cent.If you preheat
the oven, you can reduce the indicated baking times by
several minutes.
Preheating is necessary for selected food, and this is
indicated in the table. Do not place your food or
accessories into the cooking compartment until it has
finished preheating.
If you wish to follow one of your own recipes when
baking, you should use the setting values listed for
similar baked items in the table as reference.Additional
information can be found in the baking tips listed after
the settings table.
Remove unused accessories from the cooking
compartment. This will ensure that you achieve the best
possible cooking results and energy savings of up to
20 per cent.
Types of heating used:
■
: 4D hot air
■
% Top/bottom heating
■
; Pizza setting
The levels of steam intensity are indicated as numbers
in the table:
■
■
■
1 = Low
2 = Medium
3 = High
Dish
Accessories/cookware
Shelf posi- Heating
tion
function
Temperature in °C
Steam in- Cooking
tensity
time in
mins.
Cakes in tins
Sponge cake, simple
Ring tin/cake tin
1
150-170
-
55-70
Sponge cake, simple
Ring tin/cake tin
1
150-160
1
50-70
Sponge cake, delicate
Ring tin/cake tin
1
150-170
-
60-80
Fruit flan made from sponge mixture,
delicate
Sponge flan base
Ring/springform cake tin
1
%
:
%
%
160-180
-
45-60
Flan base tin
1
150-170
-
20-40
Sponge flan base
Flan base tin
2
%
:
%
160-170
1
25-35
170-180
-
60-80
%
;
:
:
:
:
%
:
%
:
190-210
-
40-55
190-210
-
25-40
150-160
-
65-75
150-160
1
60-70
150-160
-
25-35
160-170
2
25-35
170-180
-
20-30
150-160
1
25-35
160-170*
-
25-35
150-160
:
:
150-170*
1
-
10
20-30
30-50
150-160
1
-
10
25-35
%
:
160-180
-
20-40
160-170
1
30-40
Fruit tart or cheesecake with shortcrust Springform cake tin, Ø 26 cm
pastry base
Swiss flan
Pizza tray
1
Tart
Flan-base cake tin, black
1
Bundt yeast cake
Ring cake tin
1
Bundt yeast cake
Ring cake tin
1
Yeast cake in springform cake tin
Springform cake tin, Ø 28 cm
1
Yeast cake in springform cake tin
Springform cake tin, Ø 28 cm
1
Sponge base, 2 eggs
Flan base tin
1
Sponge base, 2 eggs
Flan base tin
1
Sponge flan, 3 eggs
Springform cake tin, Ø 26 cm
1
Sponge flan, 3 eggs
Springform cake tin, Ø 26 cm
1
Sponge flan, 6 eggs
Springform cake tin, Ø 28 cm
1
Sponge flan, 6 eggs
Springform cake tin, Ø 28 cm
1
Cakes on baking trays
Sponge cake with topping
Baking tray
1
Sponge cake with topping
Baking tray
1
* Preheat
** Preheat for 5 mins., do not use quick heat function
38
1
Tested for you in our cooking studio
en
Dish
Accessories/cookware
Shelf posi- Heating
tion
function
Temperature in °C
Sponge cake, 2 levels
Universal pan + baking tray
3+1
150-170
Shortcrust tart with dry topping
Baking tray
1
:
%
:
%
;
%
:
%
:
:
:
:
%
:
:
:
:
:
:
:
Steam in- Cooking
tensity
time in
mins.
35-50
170-190
-
25-40
150-170
-
40-55
160-180
-
60-80
180-200
-
45-50
160-180
-
15-25
150-160
1
25-35
180-200
-
30-45
160-170
-
25-35
150-160
-
45-60
150-160
-
35-45
150-170
2
30-40
190-210*
-
10-15
190-210*
1
10-15
150-160
-
50-60
140-150
2
80-90
170-180
-
40-60
180-190
2
50-60
190-210
-
35-50
180-190
1
35-45
%
:
:
%
:
:
%
:
:
:
:
%
:
:
:
160**
-
25-35
150**
-
25-35
150**
-
25-35
170-190
-
15-30
150-160
1
25-30
150-170*
-
20-30
160-170
-
30-40
160-180
2
25-35
170-190*
-
20-45
200-220*
1
15-25
170-190*
-
20-45
200-220
-
30-45
200-220*
1
25-35
160-180
-
20-30
160-180
2
25-35
%
:
:
:
150-160**
-
25-40
140-150**
-
25-40
140-150**
-
30-40
140-160
-
15-30
Shortcrust tart with dry topping, 2 levels Universal pan + baking tray
3+1
Shortcrust tart with moist topping
Universal pan
1
Swiss flan
Universal pan
1
Yeast cake with dry topping
Baking tray
1
Yeast cake with dry topping
Baking tray
1
Yeast cake with moist topping
Universal pan
1
Yeast cake with dry topping, 2 levels
Universal pan + baking tray
3+1
Yeast cake with moist topping, 2 levels
Universal pan + baking tray
3+1
Plaited loaf, savarin
Baking tray
1
Plaited loaf, savarin
Baking tray
1
Swiss roll
Baking tray
1
Swiss roll
Baking tray
1
Stollen with 500 g flour
Universal pan
1
Stollen with 500 g flour
Universal pan
1
Strudel, sweet
Universal pan
1
Strudel, sweet
Universal pan
1
Strudel, frozen
Universal pan
1
Strudel, frozen
Universal pan
1
Small baked items
Small cakes
Baking tray
1
Small cakes
Baking tray
1
Small cakes, 2 levels
Universal pan + baking tray
3+1
Muffins
Muffin tray
1
Muffins
Muffin tray
1
Muffins, 2 levels
Muffin trays
3+1
Small yeast cakes
Baking tray
1
Small yeast cakes
Baking tray
1
Puff pastry
Baking tray
2
Puff pastry
Baking tray
1
Puff pastry, 2 levels
Universal pan + baking tray
3+1
Choux pastry
Baking tray
1
Choux pastry
Baking tray
1
Danish pastry
Baking tray
1
Danish pastry
Baking tray
1
Biscuits
Viennese whirls
Baking tray
1
Viennese whirls
Baking tray
1
Whirls, 2 levels
Universal pan + baking tray
3+1
Biscuits
Baking tray
2
* Preheat
** Preheat for 5 mins., do not use quick heat function
39
en
Tested for you in our cooking studio
Dish
Accessories/cookware
Shelf posi- Heating
tion
function
Temperature in °C
Biscuits, 2 levels
Universal pan + baking tray
3+1
130-150
Steam in- Cooking
tensity
time in
mins.
20-35
Meringue
Baking tray
2
90-100*
-
100-130
Meringue, 2 levels
Universal pan + baking tray
3+1
90-100*
-
100-150
Macaroons
Baking tray
2
90-110
-
20-40
Macaroons, 2 levels
Universal pan + baking tray
3+1
90-110
-
20-40
:
:
:
:
:
* Preheat
** Preheat for 5 mins., do not use quick heat function
Tips on baking
You want to find out whether the cake Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough resis completely cooked in the middle.
idue, the cake is ready.
The cake collapses.
Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.
Adhere to the specified ingredients and preparation instructions in the recipe.
The cake has risen in the middle but Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.
is lower around the edge.
The fruit juice overflows.
Next time, use the universal pan.
Small baked items stick to one
There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to
another during baking.
expand well and brown on all sides.
The cake is too dry.
Set the temperature 10 °C higher and shorten the baking time.
The cake is generally too light in col- If the shelf position and the cookware are correct, then you should increase the temperature if necessary or
our.
extend the baking time.
The cake is too light on top, and too Bake the cake one level higher in the oven the next time.
dark underneath.
The cake is too dark on top, and too Bake the cake one level lower in the oven the next time. Select a lower temperature and extend the baking
light underneath.
time.
Cakes baked in a tray or tin are too
Place the baking tray in the middle of the accessories, not directly against the back wall.
brown at the back.
The whole cake is too dark.
Select a lower temperature next time and extend the baking time if necessary.
The cake is unevenly browned.
Select a slightly lower temperature.
Protruding greaseproof paper can affect the air circulation. Always cut greaseproof paper to size.
Ensure that the baking tin does not stand directly in front of the openings in the cooking compartment back
wall.
When baking small items, you should use similar sizes and thicknesses wherever possible.
You were baking on several levels.
Always select 4D hot air when baking on several levels. Baked items that are placed into the oven on trays or
The items on the top baking tray are in baking tins/dishes at the same time will not necessarily be ready at the same time.
darker than those on the lower baking
tray.
The cake looks good, but is not
Use a lower temperature and bake slightly longer; if necessary, add slightly less liquid. For cakes with a moist
cooked properly in the middle.
topping, bake the base first. Sprinkle it with almonds or breadcrumbs and then place the topping on top.
The cake cannot be turned out of the Allow the cake to cool down for 5 to 10 minutes after baking. If it still sticks, carefully loosen the cake around
dish when it is turned upside down.
the edges again using a knife. Turn the cake tin upside down again and cover it several times with a cold, wet
cloth. Next time, grease the baking tin/dish and sprinkle with breadcrumbs.
40
Tested for you in our cooking studio
Bread and rolls
Your appliance offers you a range of heating types for
baking bread and rolls. You can find the ideal settings
for many dishes in the settings tables.
Also refer to the notes in the section on allowing dough
to rise.
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and the operating modes of your
appliance.
Steam- assisted baking
Bread and bread rolls get a more crispy crust and a
more glossy surface if baked with the steam assist
mode. The baked item does not dry out so much.
Steam-assisted baking is only possible on one level.
Shelf positions
Use the indicated shelf positions.
Baking on one level
When baking on one level, use the following shelf
position:
■
Level 1
Baking on two levels
Use 4D hot air. Baked items that are placed into the
oven on trays or in baking tins/dishes at the same time
will not necessarily be ready at the same time.
■
Universal pan: Level 3
Baking tray: Level 1
■
Baking tins/dishes on the wire rack
First wire rack: Level 3
Second wire rack: Level 1
By preparing several dishes at the same time, you can
make energy savings of up to 45 per cent. Position
baking tins/dishes next to one another or offset and
vertically stacked in the cooking compartment.
Accessories
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
Wire rack
Insert the wire rack with the open side facing the
appliance door and the curved lip pointing downwards.
Always place ovenware, tins and dishes on the wire
rack.
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
Baking tins
Dark- coloured metal baking tins are most suitable.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
The baking tins must be resistant to heat and steam for
use in steam-assisted baking.
Greaseproof paper
Only use greaseproof paper that is suitable for the
en
selected temperature. Always cut greaseproof paper to
size.
Frozen products
Do not use frozen products that are heavily frosted.
Remove any ice on the food.
Some frozen products may be unevenly pre-baked.
Uneven browning may remain even after baking.
Recommended setting values
The table lists the optimal heating type for various kinds
of bread and bread roll. The temperature and baking
time depend on the amount and consistency of the
dough/mixture. For this reason, the table specifies
setting ranges. Try using the lower values to start with.
A lower temperature will result in more even
browning.You can use a higher setting next time if
necessary.
Note: Baking times cannot be reduced by using higher
temperatures. The bread or bread rolls would only be
cooked on the outside, but would not be fully baked in
the middle.
The setting values apply to food that is placed into a
cold cooking compartment; by doing this, you can
make energy savings of up to 20 per cent.If you preheat
the oven, you can reduce the indicated baking times by
several minutes.
Preheating is necessary for selected food, and this is
indicated in the table. Do not place your food or
accessories into the cooking compartment until it has
finished preheating. Some food turns out best if it is
baked in several stages. These foods are indicated in
the table.
The setting values for bread dough apply to both dough
placed on a baking tray and dough placed in a loaf tin.
If you wish to follow one of your own recipes when
baking, you should use the setting values listed for
similar baked items in the table as reference.
Remove unused accessories from the cooking
compartment. This will ensure that you achieve the best
possible cooking results and energy savings of up to
20 per cent.
Caution!
Never pour water into the hot cooking compartment or
place cookware containing water onto the bottom of the
cooking compartment. The change in temperature can
cause damage to the enamel.
41
en
Tested for you in our cooking studio
Types of heating used:
■
: 4D hot air
■
% Top/bottom heating
■
4 Circulated air grilling
■
( Grill, large area
■
* Grill, small area
The levels of steam intensity are indicated as numbers
in the table:
■
■
■
1 = Low
2 = Medium
3 = High
Dish
Accessories
Shelf posi- Heating
tion
function
Temperature in
°C/grill setting
Steam in- Cooking
tensity
time in
mins.
Bread
White bread, 750 g
Universal pan or cake tin
1
:
White bread, 750 g
Universal pan or cake tin
1
:
Multigrain bread, 1.5 kg
Universal pan or cake tin
1
:
Multigrain bread, 1.5 kg
Universal pan or cake tin
1
:
Wholemeal bread, 1 kg
Universal pan
1
:
Wholemeal bread, 1 kg
Universal pan
1
:
Flatbread
Universal pan
1
3
3
3
-
10-15
25-35
10-15
25-35
10-15
40-50
10-15
45-55
10-15
40-50
10-15
40-50
25-35
Flatbread
Universal pan
2
%
%
210-220*
180-190
210-220
180-190
210-220*
180-190
210-220
180-190
210-220*
180-190
210-220
180-190
220-240
220-230
3
20-30
Universal pan
2
%
200-220
-
10-20
Baking tray
2
%
200-220
2
10-20
Baking tray
1
170-180*
-
15-25
Bread rolls, sweet, fresh
Baking tray
1
160-170
3
25-35
Bread rolls, sweet, fresh, 2 levels
Universal pan + baking tray
3+1
150-160*
-
20-30
Bread rolls, fresh
Baking tray
1
180-200
-
25-35
Bread rolls, fresh
Baking tray
1
200-220
2
20-25
Baguette, pre-baked, chilled
Universal pan
2
200-220
-
10-20
Baguette, pre-baked, chilled
Baking tray
2
200-220
2
10-20
Regenerate bread rolls, baguettes
Wire rack
1
%
%
:
%
:
%
%
W
150-160*
-
10-20
Universal pan
2
%
200-220
-
15-25
Baking tray
2
%
180-200
1
15-25
Wire rack
1
220-240
-
15-25
Lye bread, pieces of dough
Baking tray
2
210-230
1
18-25
Croissant, pieces of dough
Baking tray
1
150-170*
-
20-35
Croissant, pieces of dough
Baking tray
1
180-200
1
20-30
Regenerate bread rolls, baguettes
Wire rack
1
%
%
:
:
W
160-170*
-
10-20
Bread rolls
Part-cooked rolls or baguette, prebaked
Part-cooked rolls or baguette, prebaked
Bread rolls, sweet, fresh
Bread rolls, frozen
Part-cooked rolls or baguette, prebaked
Part-cooked rolls or baguette, prebaked
Lye bread, pieces of dough
* Preheat
42
Tested for you in our cooking studio
en
Dish
Accessories
Shelf posi- Heating
tion
function
Temperature in
°C/grill setting
Steam in- Cooking
tensity
time in
mins.
Toast
Toast with topping, 4 slices
Wire rack
2
3
-
5-15
Toast with topping, 12 slices
Wire rack
2
250
-
5-15
Browning toast
Wire rack
3
3
-
3-6
*
4
(
* Preheat
Pizza, quiche and savoury cakes
Your appliance offers you a range of heating types for
preparing pizza, quiche and savoury cakes. You can
find the ideal settings for many dishes in the settings
tables.
Also refer to the notes in the section on allowing dough
to rise.
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and the operating modes of your
appliance.
Steam- assisted baking
Certain types of baked item (e.g. yeast-risen pastries)
get a more crispy crust and a more glossy surface if
baked with the steam assist mode. The baked item
does not dry out as much.
Steam-assisted baking is only possible on one level.
Shelf positions
Use the indicated shelf positions.
Baking on one level
When baking on one level, use the following shelf
position:
■
Level 1
Baking on two levels
Use 4D hot air. Baked items that are placed into the
oven on trays or in baking tins/dishes at the same time
will not necessarily be ready at the same time.
■
Universal pan: Level 3
Baking tray: Level 1
■
Baking tins/dishes on the wire rack
First wire rack: Level 3
Second wire rack: Level 1
By preparing several dishes at the same time, you can
make energy savings of up to 45 per cent. Position
baking tins/dishes next to one another or offset and
vertically stacked in the cooking compartment.
Accessories
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
Wire rack
Insert the wire rack with the open side facing the
appliance door and the curved lip pointing downwards.
Always place ovenware, tins and dishes on the wire
rack.
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
Use the universal pan for pizzas with many toppings.
Baking tins
Dark- coloured metal baking tins are most suitable.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
The baking tins must be resistant to heat and steam for
use in steam-assisted baking.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Frozen products
Do not use frozen products that are heavily frosted.
Remove any ice on the food.
Some frozen products may be unevenly pre-baked.
Uneven browning may remain even after baking.
Recommended setting values
The table lists the optimal heating type for various types
of food. The temperature and baking time depend on
the amount and consistency of the dough/mixture. For
this reason, the table specifies setting ranges. Try using
the lower values to start with. A lower temperature will
result in more even browning. You can use a higher
setting next time if necessary.
Note: Baking times cannot be reduced by using higher
temperatures. The food would only be cooked on the
outside, but would not be fully baked in the middle.
The setting values apply to food that is placed into a
cold cooking compartment; by doing this, you can
make energy savings of up to 20 per cent.If you preheat
the oven, you can reduce the indicated baking times by
several minutes.
Preheating is necessary for selected food, and this is
indicated in the table. Do not place your food or
accessories into the cooking compartment until it has
finished preheating.
If you wish to follow one of your own recipes when
baking, you should use the setting values listed for
similar baked items in the table as reference.
Remove unused accessories from the cooking
compartment. This will ensure that you achieve the best
43
en
Tested for you in our cooking studio
possible cooking results and energy savings of up to
20 per cent.
Types of heating used:
■
: 4D hot air
■
% Top/bottom heating
■
; Pizza setting
■
, coolStart function
The levels of steam intensity are indicated as numbers
in the table:
■
■
■
1 = Low
2 = Medium
3 = High
Dish
Accessories
Shelf posi- Type of
tion
heating
Temperature in °C
Steam in- Cooking
tensity
time in
mins.
Pizza
Pizza, fresh
Baking tray
1
200-220
-
20-30
Pizza, fresh, 2 levels
Universal pan + baking tray
3+1
180-200
-
35-45
Pizza, fresh, thin base
Pizza tray
1
210-230
-
20-30
Pizza, chilled
Wire rack
1
;
:
;
;
210-230
-
10-20
Pizza, frozen
Pizza, thin base, x 1**
Wire rack
1
-
-
-
Pizza, thin base, x 2
Wire rack + baking tray
3+1
200-220
-
15-25
Pizza, deep-pan, x 1**
Wire rack
1
-
-
-
Pizza, deep-pan, x 2
Universal pan + wire rack
3+1
160-180
-
25-35
Pizza baguette
Wire rack
1
200-220
-
20-30
Mini pizza**
Universal pan
1
,
:
,
:
:
,
-
-
-
Savoury cakes and quiches
Savoury cakes in a tin
Springform cake tin, diameter 28 cm
1
170-190
-
50-60
Savoury cakes in a tin
Springform cake tin, diameter 28 cm
1
180-190
1
65-75
Quiche
Flan-base cake tin, black
1
190-210
-
30-45
Tarte flambée
Universal pan
1
260-280*
-
10-20
Tarte flambée
Universal pan
1
200-220*
2
15-25
Pierogi
Ovenproof dish
1
190-200
-
40-50
Empanada de atún
Universal pan
1
180-190
-
35-45
Empanada de atún
Universal pan
1
180-190
2
30-40
Börek
Universal pan
1
:
:
%
%
:
%
:
:
%
180-200
-
35-45
* Preheat
** Observe the information on the packaging
Bakes and soufflés
Your appliance offers a range of heating types for
preparing bakes and soufflés. You can find the ideal
settings for many dishes in the settings tables.
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and the operating modes of your
appliance.
Shelf positions
Always use the indicated shelf positions.
You can prepare dishes on one level in tins/dishes or
the universal pan.
■
Baking tins/dishes on the wire rack: Level 1
■
Universal pan: Level 1
44
Use the steam function for soufflés. You do not require
a water bath. Place the small dishes into the perforated
steam container, size XL, or onto the wire rack.
Food which would normally be prepared in a water bath
should always be covered with foil.
By preparing several dishes at the same time, you can
make energy savings of up to 45 per cent. Position
baking tins/dishes next to one another in the cooking
compartment.
Accessories
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
Wire rack
Insert the wire rack with the open side facing the
Tested for you in our cooking studio
appliance door and the curved lip pointing downwards.
Always place ovenware, tins and dishes on the wire
rack.
Universal pan
Slide in the universal pan carefully as far as the limit
stop, with the bevelled edge facing the appliance door.
Cookware
Use wide, shallow cookware for bakes and gratins. In
deep, narrow cookware, food requires more time to
cook, and the top will be darker.
The baking tins/dishes must be resistant to heat and
steam for use in steam-assisted cooking.
Recommended setting values
In the table, you can find the ideal heating type for
various bakes and soufflés. The temperature and
cooking time are dependent on the quantity of food and
the recipe. How well cooked a bake is will depend on
the size of the cookware and the depth of the bake.
Settings ranges are indicated for this reason. Try using
the lower values at first. A lower temperature results in
more even browning. You can increase the temperature
next time if necessary.
Note: Cooking times cannot be reduced by using
higher temperatures. Bakes or soufflés would only be
cooked on the outside, but would be raw in the middle.
en
The setting values apply to dishes placed into a cold
cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, the indicated cooking times will be reduced by
several minutes.
If you wish to follow one of your own recipes when
cooking, you can use similar dishes in the table as a
reference.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
■
: 4D hot air
■
% Top/bottom heating
■
4 Circulated air grilling
■
; Pizza setting
■
, coolStart function
■
P Steaming
The levels of steam intensity are indicated as numbers
in the table:
■
■
■
1 = Low
2 = Medium
3 = High
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Temperature in °C
Bake, savoury, cooked ingredients
Ovenproof dish
1
200-220
Bake, savoury, cooked ingredients
Ovenproof dish
1
160-170
2
40-50
Bake, sweet
Ovenproof dish
1
170-190
-
45-60
Lasagne, fresh, 1 kg
Ovenproof dish
1
160-180
-
50-60
Lasagne, fresh, 1 kg
Ovenproof dish
1
170-180
2
35-45
Lasagne, frozen, 400 g**
Universal pan
1
-
-
-
Lasagne, frozen, 400 g
Cookware, uncovered
1
180-190
2
40-50
Potato gratin, raw ingredients, 4 cm
deep
Potato gratin, raw ingredients, 4 cm
deep
Soufflé
Ovenproof dish
1
%
4
%
:
:
,
:
;
Steam in- Cooking
tensity
time in
mins.
35-55
170-180
-
50-60
Ovenproof dish
1
4
170-190
2
60-70
Ovenproof dish
1
160-170*
-
40-50
Soufflé
Ovenproof dish
1
170-180
2
30-40
Soufflé
Individual moulds
1
:
:
P
100
-
40-45
* Preheat
** Observe the information on the packaging
45
en
Tested for you in our cooking studio
Poultry
Your appliance offers you a range of heating types for
preparing poultry. You can find the ideal settings for
certain dishes in the settings tables.
Roasting on the wire rack
Roasting on the wire rack is particularly well suited for
larger poultry or for multiple pieces at the same time.
Slide the universal pan into the oven at the indicated
shelf position with the wire rack attached. Ensure that
the wire rack is correctly positioned on the universal
pan. ~ "Accessories" on page 11
Depending on the size and type of the poultry, pour up
to ^ litres of water into the universal pan. Any dripping
fat will be caught. You can make a sauce from these
juices. This will also result in less smoke and ensure
that the cooking compartment stays cleaner.
Roasting in cookware
Only use cookware which is suitable for use in an oven.
Check whether the cookware fits in the cooking
compartment.
Glass cookware is most suitable. Place hot glass
cookware onto a dry mat after cooking. If the surface is
damp or cold, the glass may crack.
Shiny roasting dishes made from stainless steel or
aluminium reflect heat like a mirror and are therefore
not particularly suitable. The poultry cooks slower and
does not brown so well. Use a higher temperature and/
or a longer cooking time.
Observe the manufacturer's instructions for your
roasting cookware.
Uncovered cookware
It is best to use a deep roasting tin/dish for roasting
poultry. Place the tin/dish onto the wire rack. If you do
not have any suitable cookware, use the universal pan.
Covered cookware
When cooking with covered cookware, the cooking
compartment remains considerably cleaner. Ensure that
the lid fits well and closes properly. Place the cookware
onto the wire rack.
Very hot steam may escape when opening the lid after
cooking. Lift the lid at the rear, so that the hot steam
can escape away from you.
Poultry can also become crispy in a covered roasting
dish. To do so, use a roasting dish with a glass lid and
set a higher temperature.
Steam- assisted roasting
Certain foodstuffs will become crispier during steamassisted cooking. Their surface becomes glossier and
they dry out less.
Use uncovered cookware. Cookware must be heat- and
steam-resistant.
Use steam-assisted cooking if it is indicated in the
settings table. Some dishes turn out best if they are
cooked in several stages. These are indicated in the
table.
46
Steaming
Poultry products are cooked more gently using the
steaming function than with steam assistance. They
remain particularly succulent. As an alternative, you can
also fry poultry products quickly before steaming; the
cooking time will be reduced.
Larger pieces require a longer heating-up time and a
longer cooking time. If you are using several pieces
which are the same weight, the heating-up time is
increased, and not the cooking time.
Poultry items do not have to be turned.
Use the perforated steam container (size XL) and slide
the universal pan in underneath. You can also use a
glass tray and place this onto the wire rack.
Grilling
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
Place the food to be grilled on the wire rack. In addition,
slide the universal pan in at least one shelf position
lower, with the slanted edge facing the appliance door.
Any dripping fat will be caught.
When grilling, try wherever possible to use pieces of
food which are of a similar thickness and weight. This
will allow them to brown evenly and remain succulent
and juicy. Place the food to be grilled directly onto the
wire rack.
Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
Notes
The grill element switches itself continuously on and
off; this is normal. The grill setting determines how
frequently this occurs.
■
Smoke may be produced when grilling.
■
Meat thermometer
You can cook accurately using a meat thermometer.
Read important notes on using the meat thermometer in
the corresponding chapter. There, you can find notes
on inserting the meat thermometer, the possible heating
types and additional information. ~ "Meat
thermometer" on page 25
Recommended setting values
In the table, you can find the ideal heating type for the
kind of poultry you are cooking. The temperature and
cooking time depend on the amount, composition and
temperature of the food. Setting ranges are indicated
for this reason. Try using the lower values at first. You
can increase the temperature next time if necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry is placed into a
cold cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, the indicated cooking times will be reduced by
several minutes.
In the table, you can find specifications for poultry with
default values for the weight. If you wish to cook heavier
poultry, use the lower temperature in every case. If
cooking multiple pieces, use the weight of the heaviest
piece as a reference for determining the cooking time.
Tested for you in our cooking studio
The individual pieces should be approximately equal in
size.
A general rule: the larger the poultry is, the lower the
cooking temperature and the longer the cooking time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Turn the poultry after approx. ^ to Z of the indicated
time.
Types of heating used:
■
: 4D hot air
■
% Top/bottom heating
■
4 Circulated air grilling
■
( Grill, large area
■
, coolStart function
■
P Steaming
Note: Only use greaseproof paper that is suitable for
the selected temperature. Always cut greaseproof
paper to size.
Tips
■
For duck or goose, pierce the skin on the underside
of the wings. This allows the fat to run out.
■
If using duck breast, score the skin. Do not turn duck
breasts.
■
When you turn poultry, ensure that the breast side or
the skin side is underneath at first.
■
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time with
butter, salted water or orange juice.
en
The levels of steam intensity are indicated as numbers
in the table:
■
■
■
1 = Low
2 = Medium
3 = High
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Temperature in
°C/ grill setting
Steam in- Cooking
tensity
time in
mins.
Chicken
Chicken, 1 kg
Wire rack
1
200-220
-
60-70
Chicken, 1 kg
Wire rack
1
200-220
2
50-60
Chicken breast fillet, 150 g each
(grilling)
Chicken breast fillet (steaming)
Wire rack
2
4
4
(
3*
-
15-20
Steam container
2+1
100
-
15-25
Small chicken portions, 250 g each
Wire rack
2
220-230
-
30-35
Small chicken portions, 250 g each
Wire rack
2
200-220
2
30-45
Chicken goujons, nuggets, frozen**
Universal pan
2
-
-
-
Poulard, 1.5 kg
Wire rack
1
200-220
-
70-90
Poulard, 1.5 kg
Wire rack
1
P
4
4
,
4
4
180-200
2
65-75
Duck and goose
Duck, 2 kg
Wire rack
1
180-200
-
90-110
Duck, 2 kg
Wire rack
1
150-160
2
70-90
180-190
-
30-40
230-250
-
25-30
220-240
2
25-30
160-180
-
120-150
130-140
2
110-120
150-160
2
20-30
170-180
-
30-40
210-230
-
40-50
190-200
2
45-55
180-190
-
70-90
Goose legs, 350 g each
Wire rack
2
Goose legs, 350 g each
Wire rack
2
4
:
4
4
4
4
:
:
4
4
4
Turkey
Small turkey, 2.5 kg
Wire rack
1
4
Duck breast, 300 g each
Wire rack
2
Duck breast, 300 g each
Wire rack
2
Goose, 3 kg
Wire rack
1
Goose, 3 kg
Wire rack
1
* Preheat for 5 mins
** Observe the information on the packaging
47
en
Tested for you in our cooking studio
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Temperature in
°C/ grill setting
Small turkey, 2.5 kg
Wire rack
1
140-150
Steam in- Cooking
tensity
time in
mins.
2
70-80
170-180
-
20-30
240-250
-
80-110
180-200
-
80-100
170-180
2
80-100
Turkey breast, boned, 1 kg
Cookware, covered
1
Turkey thigh, with bone, 1 kg
Wire rack
1
Turkey thigh, with bone, 1 kg
Wire rack
1
:
4
%
4
4
* Preheat for 5 mins
** Observe the information on the packaging
Meat
Your appliance offers you many heating types for
preparing meat. You can find the ideal settings for many
dishes in the settings tables.
Roasting and braising
Baste lean meat with fat as required or cover it with
strips of bacon.
Score the rind crosswise. If you turn the joint when
cooking, ensure that the rind is underneath at first.
When the joint is ready, turn off the oven and allow it to
rest for another 10 minutes in the cooking
compartment. This allows the meat juices to be better
distributed. Wrap the joint in aluminium foil if necessary.
The recommended standing time is not included in the
cooking time specified.
Roasting on the wire rack
On the wire rack, meat will become very crispy on all
sides.
Pour up to ^ litres of water into the universal pan,
depending on the size and type of the meat. Dripping
fat and meat juices will be caught. You can make a
sauce using these juices. This will also result in less
smoke and ensure that the cooking compartment stays
cleaner.
Slide the universal pan into the oven at the indicated
shelf position with the wire rack attached. Ensure that
the wire rack is correctly positioned on the universal
pan. ~ "Accessories" on page 11
Roasting and braising in cookware
It is more convenient to roast and braise meat in
cookware. You can take the joint out of the cooking
compartment more easily in the cookware, and prepare
the sauce in the cookware itself.
Only use cookware which is suitable for use in an oven.
Check whether the cookware fits in the cooking
compartment.
Glass cookware is most suitable. Place hot glass
cookware onto a dry mat after cooking. If the surface is
damp or cold, the glass may crack.
Add in a little liquid for roasting if the meat is lean. A
covering of approx. ^ cm depth should be applied to
the base of any glass cookware.
The amount of liquid is dependent on the type of meat,
the cookware material and also on whether or not a lid
48
is used. If preparing meat in an enamelled or dark metal
roasting dish, it will need a little more liquid than if
cooked in glass cookware.
The steam evaporates in the cookware when roasting.
Carefully pour in more liquid if required.
Shiny roasting dishes made from stainless steel or
aluminium reflect heat like a mirror and are therefore
not particularly suitable. The meat cooks more slowly
and will not brown so much. Use a higher temperature
and/or a longer cooking time.
Observe the manufacturer's instructions for your
roasting cookware.
Uncovered cookware
Use a deep roasting tin/dish for roasting meat. Place
the tin/dish onto the wire rack. If you do not have any
suitable cookware, use the universal pan.
Covered cookware
When cooking with covered cookware, the cooking
compartment remains considerably cleaner. Ensure that
the lid fits well and closes properly. Place the cookware
onto the wire rack.
The distance between the meat and the lid must be at
least 3 cm. The meat may rise.
Very hot steam may escape when opening the lid after
cooking. Lift the lid at the rear, so that the hot steam
can escape away from you.
If necessary, braise the meat first by searing it. Add
water, wine, vinegar or a similar liquid to the braising
liquid. A covering approx. 1-2 cm deep should be
applied to the base of the cookware.
The steam evaporates in the cookware when roasting.
Carefully pour in more liquid if required.
Meat can also become crispy in a covered roasting
dish. To do so, use a roasting dish with a glass lid and
set a higher temperature.
Steam- assisted roasting and braising
Certain dishes become crispier if cooked using steam,
and do not dry out as much.
Use uncovered cookware. Cookware must be heat- and
steam-resistant.
The joints do not have to be turned.
Use steam-assisted cooking if it is indicated in the
settings table. Some dishes turn out best if they are
cooked in several stages. These are indicated in the
table.
Tested for you in our cooking studio
Steaming
By contrast to the steam assistance function, the
steaming function cooks the meat particularly gently,
but it does not become crispy on the outside. It remains
very succulent. As an alternative, you can also fry
pieces of meat quickly before steaming; the cooking
time will be reduced.
Larger pieces require a longer heating-up time and a
longer cooking time. If you are using several pieces
which are the same weight, the heating-up time is
increased, and not the cooking time.
Pieces of meat do not need to be turned.
Use the perforated steam container (size XL) and slide
the universal pan in underneath. You can also use a
glass tray and place this onto the wire rack.
Grilling
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
Place the food to be grilled on the wire rack. In addition,
slide the universal pan in at least one shelf position
lower, with the slanted edge facing the appliance door.
Any dripping fat will be caught.
When grilling, try wherever possible to use pieces of
food which are of a similar thickness and weight. This
will allow them to brown evenly and remain succulent
and juicy. Place the food to be grilled directly onto the
wire rack.
Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
Do not add salt until after the meat has been grilled.
Salt draws water from the meat.
Notes
■
The grill element switches itself continuously on and
off; this is normal. The grill setting determines how
frequently this occurs.
■
Smoke may be produced when grilling.
Meat thermometer
You can cook accurately using a meat thermometer.
Read important notes on using the meat thermometer in
the corresponding chapter. There, you can find notes
on inserting the meat thermometer, the possible heating
types and additional information. ~ "Meat
thermometer" on page 25
Dish
Accessories/cookware
en
Recommended setting values
You can find the ideal heating type for many meat
dishes in the table. Temperature and cooking time
depend on the amount, composition and temperature of
the food. Settings ranges are indicated for this reason.
Try using the lower values at first. You can increase the
temperature next time if necessary.
The setting values apply to chilled meat placed into the
cold cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated cooking times by
several minutes.
You can find information on roasts and default values
for weights in the table. If you wish to roast a heavy joint
of meat, you should definitely use a lower temperature.
If roasting several joints, use the weight of the heaviest
piece as a basis for determining the cooking time. The
individual pieces should be approximately equal in size.
As a general rule: the larger a roasting joint is, the lower
the cooking temperature and the longer the cooking
time.
Turn roasting joints and grilled items after approx. ^ to
Z of the indicated time.
If you wish to follow one of your own recipes, you
should use similar dishes as a reference. You can find
additional information in the tips on roasting, braising
and grilling attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
■
: 4D hot air
■
% Top/bottom heating
■
4 Circulated air grilling
■
( Grill, large area
■
P Steaming
The levels of steam intensity are indicated as numbers
in the table:
■
■
■
1 = Low
2 = Medium
3 = High
Shelf posi- Type of
tion
heating
Temperature in
°C/ grill setting
Pork
Joint of pork without rind, e.g. neck, Wire rack
1
180-200
4
1.5 kg
* Preheat
** At the start, pour approx. 100 ml of liquid into the cookware; the water tank must be topped up during operation
*** Slide the universal pan in underneath at shelf position 1
**** Turn after 2/3 of the total time
***** Do not turn
Steam in- Cooking
tensity
time in
mins.
-
120-130
49
en
Tested for you in our cooking studio
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Temperature in
°C/ grill setting
Joint of pork without rind, e.g. neck,
1.5 kg
Joint of pork with rind, e.g. shoulder,
2 kg
Joint of pork with rind, e.g. shoulder,
2 kg
Cookware, uncovered
1
:
180-190
Steam in- Cooking
tensity
time in
mins.
1
110-130
Wire rack
1
4
190-200
-
130-140
Cookware, uncovered
1
P
:
4
4
:
4
4
P
4
100
-
25-30
170-180
1
60-80
200-210
-
25-30
220-230
-
70-80
170-180
1
80-90
220-230
-
20-25
210-220*
1
25-30
100
-
18-20
210-220
-
60-80
:
(
(
160-170
1
70-80
2
-
16-20
3*
-
8-12
4
:
4
:
210-220
-
40-50
190-200
1
50-60
200-220
-
130-140
150
130
220-230
3
2
-
30
120-150
60-70
190-200
1
65-80
95
-
120-150
3
-
15-20
-
-
25-35
4
:
%
:
160-170
-
100-120
170-180
1
90-110
200-210
-
100-110
170-180
1
100-120
4
4
4
4
170-190
-
50-70
170-180
1
80-90
180-190
-
40-50
200-210*
1
25-30
Pork tenderloin steak, 1.5 kg
Cookware, uncovered
1
Pork tenderloin steak, 1.5 kg
Cookware, uncovered
1
Pork fillet, 400 g
Wire rack
2
Pork fillet, 400 g
Cookware, uncovered
1
Pork fillet, 400 g
Steam container
2
Smoked pork on the bone, 1 kg (with Cookware, covered
a little added water)
Smoked pork on the bone, 1 kg
Cookware, uncovered
1
Pork steaks, 2 cm thick
Wire rack
3
Pork medallions, 3 cm thick (preheat Wire rack
oven for 5 mins.)
3
1
Beef
Fillet of beef, medium, 1 kg
Wire rack
1
Fillet of beef, medium, 1 kg
Cookware, uncovered
1
Pot-roasted beef, 1.5 kg
Cookware, covered
1
Pot-roasted beef, 1.5 kg**
Cookware, uncovered
1
Sirloin, medium, 1.5 kg
Wire rack
1
Sirloin, medium, 1.5 kg
Cookware, uncovered
1
Viennese boiled beef, 1.5 kg
Cookware, uncovered
1
Steak, 3 cm thick, medium
Wire rack
2
Burger, 3-4 cm thick****
Wire rack
2
Veal
Joint of veal, 1.5 kg
Cookware, uncovered
1
Joint of veal, 1.5 kg
Cookware, uncovered
1
Knuckle of veal, 1.5 kg
Cookware, uncovered
1
Knuckle of veal, 1.5 kg
Cookware, uncovered
1
Lamb
Leg of lamb, boned, medium, 1.5 kg
Wire rack
1
Leg of lamb, boned, medium, 1.5 kg
Cookware, uncovered
1
Saddle of lamb on the bone*****
Wire rack
1
Saddle of lamb on the bone*****
Cookware, uncovered
1
4
:
P
(
(
* Preheat
** At the start, pour approx. 100 ml of liquid into the cookware; the water tank must be topped up during operation
*** Slide the universal pan in underneath at shelf position 1
**** Turn after 2/3 of the total time
***** Do not turn
50
Tested for you in our cooking studio
en
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Temperature in
°C/ grill setting
Lamb cutlet***
Wire rack
2
(
3
Steam in- Cooking
tensity
time in
mins.
12-18
Sausages
Grilled sausages
Wire rack
2
3
-
10-20
Wiener sausages
Steam container
2
80
-
14-18
Bavarian veal sausages
Steam container
2
(
P
P
80
-
12-20
Meat dishes
Meat loaf, 1 kg
Cookware, uncovered
1
170-180
-
70-80
Meat loaf, 1 kg
Cookware, uncovered
1
4
:
190-200
1
70-80
* Preheat
** At the start, pour approx. 100 ml of liquid into the cookware; the water tank must be topped up during operation
*** Slide the universal pan in underneath at shelf position 1
**** Turn after 2/3 of the total time
***** Do not turn
Tips on roasting and braising
The cooking compartment becomes
very dirty.
The roast is too dark and the crackling is burned in places, and/or the
roast is too dry.
The crackling is too thin.
The roast looks good but the juices
are burnt.
The roast looks good but the juices
are too clear and watery.
The meat gets burned during braising.
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Next time, use a smaller roasting dish and add more liquid if necessary.
Next time, use a larger roasting dish and add less liquid if necessary.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
Fish
Your appliance offers you a range of heating types for
preparing fish. You can find the ideal settings for many
dishes in the settings tables.
The whole fish does not have to be turned. Place the
whole fish into the cooking compartment in swimming
position with the dorsal fin facing upwards. Placing half
a potato or a small oven-proof container in the stomach
cavity of the fish will provide stability.
You can tell when the fish is cooked because the dorsal
fin can be removed easily.
Roasting and grilling on the wire rack
Place the food to be grilled on the wire rack. In addition,
slide the universal pan in at least one shelf position
lower, with the slanted edge facing the appliance door.
Pour up to ^ litres of water into the universal pan,
depending on the size and type of the fish. Any dripping
liquid will be caught. Less smoke is generated and the
cooking compartment stays cleaner.
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
When grilling, try wherever possible to use pieces of
food which are of a similar thickness and weight. This
will allow them to brown evenly and remain succulent
and juicy. Place the food to be grilled directly onto the
wire rack.
Use tongs to turn the pieces of food you are grilling. If
you pierce the fish with a fork, the juices will run out and
it will become dry.
Notes
■
The grill element switches itself continuously on and
off; this is normal. The grill setting determines how
frequently this occurs.
■
Smoke may be produced when grilling.
Roasting and stewing in cookware
Only use cookware which is suitable for use in an oven.
Check whether the cookware fits in the cooking
compartment.
Glass cookware is most suitable. Place hot glass
cookware onto a dry mat after cooking. If the surface is
damp or cold, the glass may crack.
Shiny roasting dishes made from stainless steel or
aluminium reflect heat like a mirror and are therefore
51
en
Tested for you in our cooking studio
not particularly suitable. The fish cooks more slowly and
browns less. Use a higher temperature and/or a longer
cooking time.
Observe the manufacturer's instructions for your
roasting cookware.
Uncovered cookware
To cook a whole fish, it is best to use a deep roasting
tin/dish. Place the tin/dish onto the wire rack. If you do
not have any suitable cookware, use the universal pan.
Covered cookware
When cooking with covered cookware, the cooking
compartment remains considerably cleaner. Ensure that
the lid fits well and closes properly. Place the cookware
onto the wire rack.
When stewing, add two to three tablespoons of liquid
and a little lemon juice or vinegar into the cookware.
Very hot steam may escape when opening the lid after
cooking. Lift the lid at the rear, so that the hot steam
can escape away from you.
Fish can also become crispy in a covered roasting dish.
Here, use a roasting dish with a glass lid and set a
higher temperature.
Steam- assisted roasting
Certain dishes become crispier if cooked using steam,
and do not dry out as much.
Use uncovered cookware. Cookware must be heat- and
steam-resistant.
The fish does not have to be turned.
Use steam-assisted cooking if it is indicated in the
settings table. Some dishes turn out best if they are
cooked in several stages. These are indicated in the
table.
Steaming
The fish is cooked more gently using the steaming
function, and remains particularly succulent.
Larger pieces require a longer heating-up time and a
longer cooking time. If you are using several pieces
which are the same weight, the heating-up time is
increased, and not the cooking time.
Fish does not need to be turned.
Use the perforated steam container, size XL, and slide
the universal pan in underneath. You can also use a
glass tray and place this onto the wire rack.
Food which would normally be prepared in a water bath
should always be covered with foil.
Meat thermometer
You can cook accurately using a meat thermometer.
Read important notes on using the meat thermometer in
the corresponding chapter. There, you can find notes
on inserting the meat thermometer, the possible heating
types and additional information. ~ "Meat
thermometer" on page 25
Recommended setting values
You can find the ideal heating type for your fish dishes
in the table. The temperature and cooking time depend
on the amount, composition and temperature of the
food. Settings ranges are indicated for this reason. Try
52
using lower setting values first. You can use a higher
setting next time if necessary.
The setting values are based on the assumption that
chilled fish is placed into a cold cooking compartment.
By doing so, you can make energy savings of up to 20
per cent. If you preheat the oven, you can reduce the
indicated cooking times by several minutes.
In the table, you can find information for fish with default
values for the weight. If you want to cook a heavier fish,
you should definitely use the lower temperature. If
cooking several fish, you should use the weight of the
heaviest fish as a reference for determining the cooking
time. The individual fish should be approximately the
same size.
As a general rule: the larger a fish, the lower the
cooking temperature and the longer the cooking time.
Turn any fish which is not in swimming position after
approx. ^ to Z of the indicated time.
Note: Only use greaseproof paper that is suitable for
the selected temperature. Always cut greaseproof
paper to size.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Tested for you in our cooking studio
Types of heating used:
■
4 Circulated air grilling
■
( Grill, large area
■
; Pizza setting
■
, coolStart function
■
P Steaming
en
The levels of steam intensity are indicated as numbers
in the table:
■
■
■
1 = Low
2 = Medium
3 = High
Dish
Accessories/cookware
Shelf posi- Heating
tion
function
Temperature in
°C/grill setting
Steam in- Cooking
tensity
time in
mins.
Fish
Fish, grilled, whole 300 g, e.g. trout
Wire rack
1
170-190
-
20-30
Fish, fried, whole 300 g, e.g. trout
Universal pan
1
170-180
160-170
80-90
2
-
15-20
5-10
15-25
170-190
-
30-40
4
4
Fish, steamed, whole 300 g, e.g. trout Steam container
2
Fish, grilled, whole 1.5 kg, e.g.
Wire rack
salmon
Fish, steamed, whole 1.5 kg, e.g. cod Steam container
1
P
4
2
P
80-90
-
35-50
1*
-
15-25
80-100
-
10-16
Fish fillets
Fish fillet, plain, grilled
Wire rack
2
Fish fillet, plain, steamed
Steam container
2
(
P
Fish steaks
Fish steak, 3 cm thick**
Wire rack
2
(
3
-
18-22
Fish, frozen
Fish, whole 300 g, e.g. trout
Steam container
2
80-100
-
20-25
Fish fillet, plain
Cookware, covered
1
210-230
-
25-40
Fish fillet, au gratin***
Universal pan
1
-
-
-
Fish fillet, au gratin
Cookware, uncovered
1
200-220
2
35-45
Fish fingers***
Baking tray
1
P
;
,
4
,
-
-
-
Fish dishes
Fish terrine
Terrine mould
1
P
70-80
-
45-80
* Preheat
** Slide the universal pan in underneath at shelf position 1
*** Observe information on the packaging
Vegetables, side dishes and eggs
Here, you can find information on steaming fresh and
frozen vegetables, potatoes, rice, cereals and eggs.
You can also find information on cooking frozen chips,
for example.
Steaming
Only use original accessories. When steaming in the
perforated steam container (size XL), always slide the
universal pan in underneath as well. Dripping liquid is
caught.
Steaming on one level
Use the shelf positions indicated in the settings tables.
Steaming on two levels
Steaming on two levels is very well suited to
simultaneously cooking broccoli and potatoes, for
example. In cases where the cooking times are
different, insert the foodstuff with the shorter cooking
time later.
■
Wire rack and attached steam container (size S),
perforated and/or unperforated: Level 3
■
Perforated steam container (size XL): Level 2
Cookware
If you use cookware, place it onto the wire rack or the
perforated steam container, size XL.
Ovenware must be heat and steam resistant. Cooking
times are increased when using cookware with thick
edges.
Food which would normally be prepared in a water bath
should always be covered with foil.
Cooking time and quantity
Cooking times when steaming are dependent on the
53
en
Tested for you in our cooking studio
size of the pieces, but not dependent on the total
quantity. If a larger total quantity is used, the heating-up
time is increased and not the cooking time.
Larger pieces require a longer heating-up time and a
longer cooking time. If you are using several pieces
which are the same weight, the heating-up time is
increased, and not the cooking time.
Observe the unit sizes indicated in the settings table.
The cooking time is reduced for smaller pieces and
increased for larger ones. Cooking time is also
influenced by the quality and ripeness of the food. This
means that the setting values indicated are purely
guidelines.
Always distribute the food evenly in the cookware. It will
not cook evenly if the layers are of different depths.
When layering delicate foods in the cooking container,
do not pile them too high. It is better to use two
containers.
Rice and cereals
Add water or liquid in the proportion indicated. E.g.
"1:1.5" means adding 150 ml liquid per 100 g rice.
Baking and grilling
Only use original accessories.
Cooking on one level
Use the shelf positions indicated in the settings tables.
Cooking on two levels
Use 4D hot air. Food on baking trays that are placed
into the oven at the same time will not necessarily be
ready at the same time.
■
Universal pan: Level 3
■
Baking tray: Level 1
Accessories
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
Wire rack
Insert the wire rack with the open side facing the
appliance door and the curved lip pointing downwards.
Always place ovenware, tins and dishes on the wire
rack.
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
The table lists the optimal heating type for various types
of food. The temperature and cooking time depend on
the amount and composition of the food. For this
reason, the table specifies setting ranges. Try using the
lower values to start with. A lower temperature will result
in more even browning. You can use a higher setting
next time if necessary.
The setting values apply to food that is placed into a
cold cooking compartment. If you preheat the oven, you
can reduce the indicated cooking times by several
minutes.
Preheating is necessary for selected food, and this is
indicated in the table. Do not place your food or
accessories into the cooking compartment until it has
finished preheating.
If you wish to follow one of your own recipes when
baking, you should use the setting values listed for
similar food in the table as reference.
Types of heating used:
: 4D hot air
■
( Grill, large area
■
, coolStart function
■
P Steaming
■
The levels of steam intensity are indicated as numbers
in the table:
■
■
■
1 = Low
2 = Medium
3 = High
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Temperature in
°C/grill setting
Steam in- Cooking
tensity
time in
mins.
Vegetables, fresh
Steam artichokes, whole
Steam container
2
100
-
30-35
Steam cauliflower, whole
Steam container
2
100
-
25-35
Steam broccoli florets
Steam container
2
100
-
6-9
Steam green beans
Steam container
2
100
-
18-25
Steam sliced carrots
Steam container
2
100
-
10-20
Steam sliced kohlrabi
Steam container
2
100
-
20-25
Steam leeks in rings
Steam container
2
100
-
6-9
Steam corn on the cob
Steam container
2
100
-
30-40
Steam beetroot, whole
Steam container
2
100
-
43-50
Steam white asparagus, whole
Steam container
2
100
-
7-15
* Observe information on the packaging
54
P
P
P
P
P
P
P
P
P
P
Tested for you in our cooking studio
en
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Temperature in
°C/grill setting
Steam spinach
Steam container
2
100
Steam courgettes, sliced
Steam container
2
P
P
Steam in- Cooking
tensity
time in
mins.
2-3
100
-
3-4
Vegetables, frozen
Spinach
Steam container
2
100
-
15-25
Cauliflower
Steam container
2
100
-
5-8
Green beans
Steam container
2
100
-
6-10
Broccoli
Steam container
2
100
-
6-7
Peas
Steam container
2
100
-
3-10
Carrots
Steam container
2
100
-
4-6
Brussels sprouts
Steam container
2
100
-
5-10
Mixed vegetables, 1 kg
Steam container
2
P
P
P
P
P
P
P
P
100
-
10-15
Vegetable dishes
Grilled vegetables
Universal pan
3
3
-
10-15
Steam vegetable flan
Individual moulds
1
(
P
100
-
50-70
Potatoes
Baked potatoes, halved
Universal pan
1
160-180
-
45-60
Baked potatoes, halved
Universal pan
2
180-190
1
40-50
Unpeeled boiled potatoes, whole
Steam container
2
100
-
35-45
Boiled potatoes, quartered
Steam container
2
100
-
20-25
Dumplings
Steam container
2
:
:
P
P
P
95
-
20-25
Potato products, frozen
Potato rösti*
Universal pan
2
-
-
-
Potato pockets, filled*
Universal pan
1
-
-
-
Croquettes*
Baking tray
1
-
-
-
Chips*
Baking tray
1
-
-
-
Chips, 2 levels (turn during cooking)
Universal pan + baking tray
3+1
,
,
,
,
:
200-220
-
30-40
Rice
Basmati rice, 1:1.5
Cookware, flat
1
100
-
20-30
Long-grain rice, 1:1.5
Cookware, flat
1
100
-
20-30
Brown rice, 1:1.5
Cookware, flat
1
100
-
35-45
Parboiled rice, 1:1.5
Cookware, flat
1
100
-
15-20
Risotto, 1:2
Cookware, flat
1
P
P
P
P
P
100
-
25-35
Cereals
Couscous, 1:1
Cookware, flat
1
100
-
6-10
Millet, whole, 1:2.5
Cookware, flat
1
100
-
25-35
Polenta/corn semolina, 1:5
Cookware, flat
1
100
-
20-45
Pearl barley, 1:2.5
Cookware, flat
1
80-100
-
35-45
Lentils, 1:2
Cookware, flat
1
100
-
35-50
1
P
P
P
P
P
P
100
-
65-75
2
P
95
-
6-10
Cannellini beans, white, pre-softened; Cookware, flat
1:2
Semolina dumplings
Steam container
* Observe information on the packaging
55
Tested for you in our cooking studio
en
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Temperature in
°C/grill setting
Steam in- Cooking
tensity
time in
mins.
Egg
Egg custard with 2 eggs
Cookware, uncovered
1
80
-
14-16
Eggs, hard-boiled
Steam container
2
100
-
9-11
Eggs, soft-boiled
Steam container
2
100
-
6-8
P
P
P
* Observe information on the packaging
The remaining milk is quickly absorbed.
Dessert
You can prepare various desserts easily using your
appliance.
Making yoghurt
Remove accessories and shelf supports from the
cooking compartment. The cooking compartment must
be empty. Do not open the appliance door while the
appliance is in operation.
1. Heat 1 litre of milk (3.5% fat) to 90 °C on the hob
2.
3.
4.
5.
and then leave it to cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
Stir in 150 g (chilled) yoghurt.
Pour into cups or small jars and cover with cling film.
Place the cups or jars onto the cooking
compartment floor and use the settings indicated in
the table.
After making the yoghurt, leave it to cool in the
refrigerator.
Making rice pudding
1. Weigh the rice and add 2.5 times as much milk.
2. Fill a bowl with the rice and milk so that the mixture
is max. 2.5 cm deep.
You can also use the universal pan for large
quantities.
3. Use the settings indicated in the table.
4. Stir after cooking.
Compote
Weigh the fruit and add approx. Y as much water. Add
sugar and spices to taste. Use the settings indicated in
the table.
Crème caramel and crème brûlée
Pour the mixture into the moulds to a thickness of 23 cm. Place the moulds directly into the perforated
steam container (size XL). A bain marie is not required.
Use the settings indicated in the table.
Food which would normally be prepared in a bain marie
should always be covered with foil.
If the moulds are made from very thick material, this
may extend the cooking time.
Dampfnudeln (steamed bread rolls)
Prepare the yeast dough according to your recipe
without cooking. Place the shaped balls into a greased,
perforated steam container (size XL), and allow them to
prove. Use the settings indicated in the table.
Recommended setting values
Types of heating used:
P Steaming
■
R Proving dough
■
Dish
Accessories/cookware
Shelf position
Crème Brulée
Individual moulds
Crème caramel
Individual moulds
Dampfnudeln
Universal pan
Yoghurt
Individual moulds
Rice pudding, 1:2.5
Universal pan
ment floor
1
Fruit compote
Universal pan
1
56
Type of
heating
1
Temperature in
°C/ dough proving setting
85
Cooking
time in
mins.
20-30
1
85
25-35
100
25-30
1
300-360
100
35-45
100
10-20
P
P
1
P
Cooking compart- R
P
P
Tested for you in our cooking studio
Menu cooking
Shelf positions for accessories
With your appliance you can cook a whole menu at
once without the different flavours or aromas mixing
with each other.
Place the food with the longest cooking time in the
appliance first and add the rest at the appropriate time.
This means that all the food will be ready at the same
time.
Always insert accessories in the following order:
■
Level 3: Wire rack with steam container, size S
■
Level 2: Steam container, size XL
■
Level 1: Universal pan
Steaming
The overall cooking time is extended with menu
cooking, as a little steam escapes each time the
appliance door is opened and has to be reheated.
Observe the information in the relevant paragraphs of
this section:
■
The heating-up time varies depending on the size
and weight of the food
■
The cooking time does not depend on the quantity
■
Use cookware that is steam-resistant
■
Cover soufflé with foil
■
Always insert the universal pan at level 1
en
Recommended setting values
Type of heating used:
■
P Steaming
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Temperature in °C
Frozen salmon fillet
Unperforated steam container, size S
3
100
Cooking
time in
mins.
20
Broccoli
Perforated steam container, size XL
2
100
9
Boiled potatoes, quartered
Perforated steam container, size S
3
100
25
Eco heating functions
Hot air eco and Top/bottom heating eco are intelligent
heating functions that allow you to gently cook meat,
fish and baked items. The appliance optimally controls
the supply of energy to the cooking compartment.The
food is cooked in phases using residual heat. This
means that it remains more succulent and browns less.
Depending on the method of preparation and the type
of food, it is possible to save energy. If you open the
appliance door before the food has finished cooking or
if you preheat the appliance, you may not be able to
achieve this result.
Only use genuine accessories for your appliance.
These have been tailored to the cooking compartment
and the operating modes of your appliance.Remove
any accessories that are not being used from the
cooking compartment.
Place the food into the empty cooking compartment
before the oven is heated up. For Hot air eco, select a
temperature of between 125 and 250 °C, and for Top/
bottom heating eco, select a temperature of between
150 and 250 °C. Always keep the appliance door
closed when cooking. Only cook on one level when
using this function.
The Hot air eco heating function is used to measure
both the energy consumption in air recirculation mode
and the energy efficiency class. The Top/bottom
heating eco heating function is used to measure the
energy consumption in the conventional mode.
P
P
P
Accessories
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
Wire rack
Insert the wire rack with the open side facing the
appliance door and the curved lip pointing downwards.
Always place ovenware, tins and dishes on the wire
rack.
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
Baking tins and cookware
Dark- coloured metal baking tins are most suitable.
These allow you to make energy savings of up to 35
per cent.
Cookware made from stainless steel or aluminium
reflects heat like a mirror. Non-reflective cookware
made from enamel, heat-resistant glass or coated, diecast aluminium is more suitable.
Tinplate baking tins, ceramic dishes or glass dishes
prolong baking time, and the cake will not brown so
evenly.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
57
en
Tested for you in our cooking studio
Recommended setting values
Here, you can find specifications for various dishes. The
temperature and baking time are dependent on the
quantity and composition of the dough. Different
settings ranges are indicated for this reason. Try using
the lower values at first. A lower temperature results in
more even browning. If necessary, use a higher setting
the next time.
Note: Baking times can not be reduced by using higher
temperatures. Cakes or baked items would only be
cooked on the outside, but would not be cooked
completely in the middle.
Types of heating used:
■
‘ Hotair Eco
■
+ Top/bottom heating Eco
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Temperature in °C
Cooking
time in
mins.
Cakes in tins
Sponge cake in a tin
Ring tin/cake tin
1
140-160
60-80
Sponge flan base
Flan base tin
1
140-160
20-40
Sponge base, 2 eggs
Flan base tin
1
150-170
20-30
Sponge flan, 3 eggs
Springform cake tin, diameter 26 cm
1
160-170
25-35
Sponge flan, 6 eggs
Springform cake tin, diameter 28 cm
1
150-160
50-60
Bundt yeast cake
"Gugelhupf" ring cake tin
1
‘
‘
‘
‘
‘
+
150-160
65-75
Cakes on baking trays
Sponge cake with dry topping
Baking tray
1
160-180
20-40
Shortcrust tart with dry topping
Baking tray
1
170-180
25-35
Plaited loaf, savarin
Baking tray
1
150-160
35-45
Yeast cake with dry topping
Baking tray
1
‘
‘
+
+
150-170
20-35
Small baked items
Muffins
Muffin tray
2
160-180
15-30
Small cakes
Baking tray
1
150-160
25-35
Puff pastry
Baking tray
2
170-190
25-50
Choux pastry
Baking tray
1
200-220
35-45
Biscuits
Baking tray
2
140-160
15-30
Piped cookies
Baking tray
2
140-150
25-40
Small yeast cakes
Baking tray
1
‘
‘
‘
‘
‘
‘
+
150-160
30-40
Bread & bread rolls
Multigrain bread, 1.5 kg
Cake tin
1
200-210
35-45
Flatbread
Universal pan
1
240-250
20-25
Bread rolls, sweet, fresh
Baking tray
1
170-190
15-20
Bread rolls, fresh
Baking tray
1
+
+
+
+
180-200
25-35
Meat
Joint of pork without rind, e.g. neck, 1.5 kg
Cookware, uncovered
1
180-190
120-140
Pot-roasted beef, 1.5 kg
Cookware, covered
1
200-220
140-160
Joint of veal, 1.5 kg
Cookware, uncovered
1
+
+
+
170-180
110-130
Fish
Fish, braised, whole 300 g, e.g. trout
Cookware, covered
1
190-210
25-35
Fish, braised, whole 1.5 kg, e.g. salmon
Cookware, covered
1
190-210
45-55
Fish fillet, plain, braised
Cookware, covered
1
+
+
+
190-210
15-35
58
Tested for you in our cooking studio
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
en
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Tips for keeping acrylamide to a minimum
General
■
Keep cooking times as short as possible.
■
Cook food until it is golden brown, but not too dark.
■
Large, thick pieces of food contain less acrylamide.
Baking
With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.
Biscuits
With top/bottom heating at max. 190 °C.
With hot air at max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips
Spread out a single layer evenly on the baking tray. Cook at least 400 g at once on a baking tray so that
the chips do not dry out.
Slow cook
Slow cooking is a technique for cooking food over a
long period at low temperatures. For this reason, it is
also called "low-temperature cooking".
Slow cooking is ideal for all prime cuts (e.g. tender
portions of beef, veal, pork, lamb or poultry) which are
to be cooked "à point". The meat will remain succulent
and tender.
The benefit of this cooking method is that it allows lots
of scope for menu planning because slow-cooked meat
is easy to keep warm. You do not have to turn the meat
when cooking. Keep the appliance door closed in order
to maintain an even cooking climate.
Only use fresh, clean and hygienic meat without bones.
Carefully remove sinews and fat from around the edge.
Fat develops a strong, distinct flavour during slow
cooking. You can also use seasoned or marinated
meat. Do not use defrosted meat.
Meat can be carved immediately following slow
cooking. No standing time is required. Due to the
special cooking method, the meat looks pink, but is not
raw or undercooked.
Note: Delayed-start operation with an end time is not
possible for the slow cooking heating type.
Dish
Cookware
Poultry
Duck breast, medium rare, 300 g
Cookware, uncovered
each
Chicken breast fillet, 200 g each, well Cookware, uncovered
done
Turkey breast, boned, 1 kg, well done Cookware, uncovered
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
* Preheat
Cookware, uncovered
Cookware
Use flat cookware, e.g. a glass/porcelain serving dish.
Place the cookware into the cooking compartment to
preheat it.
Always place the uncovered cookware onto the wire
rack at level 1.
You can find additional information in the tips on slow
cooking attached to the settings table.
Your appliance features the heating type "Slow cook".
Only start operation when the cooking compartment
has fully cooled down. Allow the cooking compartment
to warm up for around 10 minutes with the cookware
inside.
Sear the meat on the hotplate at a very high heat and
for a sufficiently long time on all sides, even on the
ends. Place into the preheated cookware right away.
Place the cookware containing the meat into the
cooking compartment once again and cook slowly.
Recommended setting values
The slow cooking temperature and cooking time are
dependent on the size, thickness and quality of the
meat. Different settings ranges are indicated for this
reason.
Type of heating used:
■
. Slow cooking
Shelf posi- Heating
tion
function
Searing time Temperain mins
ture in °C
Cooking
time in
mins
1
.
6-8
95*
45-60
1
.
4
120*
45-60
1
.
6-8
120*
100-130
1
.
6-8
85*
130-180
59
en
Tested for you in our cooking studio
Dish
Cookware
Shelf posi- Heating
tion
function
Searing time Temperain mins
ture in °C
Fillet of pork, whole
Cookware, uncovered
1
.
4-8
85*
Cooking
time in
mins
45-70
Cookware, uncovered
1
.
6-8
100*
150-190
Cookware, uncovered
1
4-6
85*
90-120
Sirloin, 5-6 cm thick
Cookware, uncovered
1
6-8
85*
120-180
Beef medallions/rump steak, 4 cm
thick
Cookware, uncovered
1
.
.
.
4
85*
40-60
Veal
Joint of veal, 4-5 cm thick, 1.5 kg
Cookware, uncovered
1
6-8
85*
100-130
Joint of veal, 7-10 cm thick, 1.5 kg
Cookware, uncovered
1
6-8
85*
150-210
Fillet of veal, whole, 800 g
Cookware, uncovered
1
4-6
85*
70-120
Veal medallions, 4 cm thick
Cookware, uncovered
1
.
.
.
.
4
80*
40-60
Lamb
Saddle of lamb, boneless, 200 g each Cookware, uncovered
1
.
.
4
85*
30-45
6-8
95*
120-180
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Fillet of beef, 1 kg
Leg of lamb, boned, medium, 1 kg,
tied
* Preheat
Cookware, uncovered
1
Tips for slow cooking
Slow-cooking duck breast.
Place the cold duck breast into a pan and fry the skin side first. After slow cooking, grill for 3 to 5 minutes until
crispy.
The slow-cooked meat is not as hot as So that the roasted meat does not cool so quickly, warm the plates and serve the sauces very hot.
conventionally roasted meat.
Drying
With 4D hot air, you can dry foods with outstanding
results. With this type of preserving, flavourings are
concentrated by the dehydration.
Only use unblemished fruit, vegetables and herbs and
wash them thoroughly. Line the wire rack with
greaseproof paper or parchment paper. Drain the
excess water from the fruit and dry it.
If necessary, cut it into equal chunks or thin slices.
Place unpeeled fruit onto the dish with the sliced
surfaces facing upwards. Ensure that neither fruit nor
mushrooms overlap on the wire rack.
Grate vegetables and then blanch them. Allow the
blanched vegetables to drain off and distribute them
evenly on the wire rack.
Dry herbs on the stem. Position the herbs evenly and
slightly heaped on the wire rack.
Use the following shelf positions when drying:
■
1 wire rack: Level 2
■
2 wire racks: Level 3+1
Turn very juicy fruit and vegetables several times. After
drying, remove the dried products from the paper
immediately.
60
Recommended setting values
In the table, you can find settings for drying various
foodstuffs. The temperature and cooking time are
dependent on the type, moisture, ripeness and
thickness of the food to be dried. The longer you leave
the food to be dried, the better it will be preserved. The
thinner the slices are, the quicker the drying process
will be and the more aromatic the dried food will
remain. Setting ranges are indicated for this reason.
If you wish to dry additional foodstuffs, you should use
similar foodstuffs in the table as a reference.
Tested for you in our cooking studio
Type of heating used:
■
en
: 4D hot air
Dish
Accessories
Shelf posi- Type of
tion
heating
Temperature in °C
Pomes (apple rings, 3 mm thick, 200 g per
wire rack)
Stone fruit (plums)
Wire rack
2
:
80
Cooking
time in
hours
4-7
Wire rack
2
80
8-10
Root vegetables (carrots), grated, blanched
Wire rack
2
80
4-7
Sliced mushrooms
Wire rack
2
60
6-8
Herbs, washed
1-2 wire racks
-
:
:
:
:
60
2-6
Preserving and juicing
Your appliance is also suitable for preserving and
juicing.
Preserving
You can preserve fruit and vegetables using your
appliance.
: Warning – Risk of injury!
If the food is preserved incorrectly, the preserving jars
may burst. Follow the instructions for preserving.
Jars
Use only clean and undamaged preserving jars. Only
use heat-resistant, clean and undamaged rubber rings.
Check clips and clamps in advance.
Tip: You can use the disinfecting function to clean the
jars.
For each preserving process, only use preserving jars
that are the same size and contain the same food. In
the cooking compartment, you can preserve the
contents of a maximum of six ^, 1 or 1^-litre
preserving jars at the same time. Do not use jars that
are larger or taller than this. The lids could rupture.
Preserving jars must not touch one another in the
cooking compartment during the preserving process.
Preparing fruit and vegetables
Only use fruit and vegetables that are in good condition.
Wash them thoroughly.
Peel, core and chop fruit and vegetables appropriate to
their type and fill the preserving jars with them up to
approx. 2 cm below the rim.
Fruit: Fill the preserving jars with the fruit along with a
hot, skimmed sugar solution (approx. 400 ml for a 1litre jar). For one litre of water:
■
Approx. 250 g sugar for sweet fruit
■
Approx. 500 g sugar for sour fruit
Vegetables: Fill the jars with the vegetables along with
hot, boiled water.
Wipe the rims of the jars, as they must be clean. Place
a damp rubber ring and a lid on each jar. Seal the jars
with clamps. Place the jars into the perforated steam
container (size XL) so that they do not touch each other.
Use the settings indicated in the table.
Ending the preserving process
After the specified cooking time, open the appliance
door. Do not remove the preserving jars from the
cooking compartment until they have completely cooled
down.
Wipe the cooking compartment clean afterwards.
Juicing
Before juicing, place the berries in a bowl and sprinkle
with sugar. Leave to stand for at least one hour to draw
out the juice.
Then fill the perforated steam container (size XL) with
the berries and insert into the oven at level 2. Slide the
universal pan in underneath to collect any juice. Use the
settings indicated in the table.
After cooking, wrap the berries in a cloth and squeeze
out the remaining juice.
Wipe the cooking compartment clean afterwards.
Recommended setting values
The times indicated in the settings table are guideline
values for preserving fruit and vegetables and for
juicing fruit. They may be influenced by room
temperature, number of jars, quantity, heat and the
quality of the jar contents. The specifications are based
on 1-litre round jars.
Type of heating used:
■
P Steaming
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Preserving
Vegetables, e.g. carrots
1-litre preserving jars + XL steam container 1
Stone fruit, e.g. cherries, damsons
1-litre preserving jars + XL steam container 1
P
P
Temperature in °C
Cooking
time in
mins.
100
30-120
100
25-30
61
en
Tested for you in our cooking studio
Dish
Accessories/cookware
Pomes, e.g. apples, strawberries
1-litre preserving jars + XL steam container 1
P
100
Cooking
time in
mins.
25-30
Juicing
Raspberries
Steam container
2
100
30-45
Redcurrants
Steam container
2
P
P
100
40-50
Sterilising bottles and hygiene
Using your appliance, you can very easily sterilise
cookware and baby feeding bottles. The process
corresponds to normal sterilisation by boiling.
Sterilising bottles
Always clean the bottles with a bottle brush
immediately after use. Then clean them in the
dishwasher.
Place the bottles into the steam container, size XL, so
that they do not touch each other. Start the programme
"Sterilising". After sterilising, wipe the appliance down
inside. Dry the bottles with a clean cloth after sterilising.
Shelf posi- Type of
tion
heating
Temperature in °C
Hygiene
Your appliance is also suitable for preparing jam jars or
preserving jars and their corresponding lids.
Post-treatment of jam is also possible. This improves
the storage life of the jam.
Recommended setting values
Only use clean, intact jars and lids. They should ideally
be cleaned in the dishwasher in advance. Cookware
must be heat- and steam-resistant.
The recommended times are dependent on the jars
used.
Type of heating used:
■
P Steaming
Dish
Accessory
Shelf po- Type of
sition
heating
Temperature in °C
Cooking
time in
mins.
Hygiene
Preparing jam jars or preserving jars
XL steam container
1
100
10-15
Post-treating jam jars
XL steam container
1
100
15-20
Sterilising clean cookware*
XL steam container
1
100
15-20
P
P
P
* This process corresponds to normal sterilisation by boiling.
Proving dough
Dough will prove considerably more quickly using the
"Dough proving" heating type than at room temperature
and does not dry out. Only start operation when the
cooking compartment has fully cooled down.
Always allow yeast dough to prove twice. Observe the
specifications in the settings tables for the 1st and 2nd
proving processes (dough fermentation and final
fermentation).
Dough fermentation
Position the dough bowl on the wire rack for the dough
fermentation. Use the settings indicated in the table.
Do not open the appliance door during the proving
process, as moisture will escape. Do not cover the
dough.
Final fermentation
Place your baked item into the oven at the shelf position
indicated in the table.
Wipe moisture from the cooking compartment before
baking.
62
Recommended setting values
The temperature and proving time are dependent on
the type and quantity of the ingredients. The values in
the table are therefore only meant to be average values.
Tested for you in our cooking studio
Type of heating used:
en
R Proving dough
■
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Step
Temperature in °C
Cooking
time in
mins.
Yeast dough, sweet
E.g. small baked items
Bowl
1
R
35-40
30-45
Universal pan
1
R
35-40
10-20
Bowl
1
R
35-40
20-40
Tin on wire rack
1
R
Dough fermentation
Final fermentation
Dough fermentation
Final fermentation
35-40
10-20
Bowl
1
R
40-90
Universal pan
1
R
Dough fer40-45
mentation
Final fermen- 40-45
tation
Bowl
1
R
35-40
30-40
Universal pan
1
R
35-40
15-25
Bowl
1
R
35-40
25-40
Universal pan
1
R
35-40
10-20
Bowl
1
R
35-40
30-40
Universal pan
1
R
Dough fermentation
Final fermentation
Dough fermentation
Final fermentation
Dough fermentation
Final fermentation
35-40
15-25
Rich dough, e.g. panettone
Yeast dough, savoury
E.g. pizza
Bread dough
White bread
Multigrain bread
Bread rolls
30-60
Defrosting
Place the baked item onto the wire rack.
The steam function "Defrost" is suitable for defrosting
frozen fruit and vegetables. Use heating type 4D hot air
to defrost baked items. Poultry, meat and fish should
ideally be defrosted in the refrigerator.
Remove frozen food from any packaging when
defrosting it.
Place frozen fruit and vegetables into the perforated
steam container (size XL) and slide the universal pan in
underneath. This means that the food does not remain
in the meltwater and that any dripping liquid will be
caught. Use the universal pan or cookware on the wire
rack for frozen food where liquid should remain in the
dish, e.g. frozen creamed spinach.
Recommended setting values
The times in the table are average values. They are
dependent on the quality, freezing temperature (-18 °C)
and composition of the food. Time ranges are indicated.
Set the shortest time first and then increase the time if
necessary.
Tip: Items which were frozen flat or portioned defrost
faster than those frozen in a block.
Types of heating used:
■
: 4D hot air
■
? Defrosting
Dish
Accessories
Shelf posi- Type of
tion
heating
Temperature in °C
Cooking
time in
mins.
Bread, bread rolls
General
Baking tray
1
50
40-70
:
63
Tested for you in our cooking studio
en
Dish
Accessories
Shelf posi- Type of
tion
heating
Temperature in °C
Cooking
time in
mins.
Cake
Cake, moist
Baking tray
1
50
70-90
Cake, dry
Baking tray
1
:
:
60
60-75
Fruit, vegetables
Berries
Steam container
2
30-40
10-15
Vegetables
Steam container
2
?
?
40-50
15-50
Sous-vide
Sous-vide cooking is a method of cooking under a
vacuum at low temperatures between 50-95 C and in
100% steam.
Sous-vide cooking is a gentle method of preparing
meat, fish, vegetables and desserts. A chamber
vacuum-packing machine is used to heat-seal the food
in a special air-tight, heat-resistant vacuum-sealing bag.
The protective envelope of the vacuum-sealing bag
retains the nutrients and flavours. The low temperatures
and the direct transfer of heat allow precisely controlled
cooking in order to achieve the desired cooking results.
It is almost impossible to overcook the food.
Portions
Take into consideration the specified quantities and
sizes for the food listed in the settings table. For
relatively large quantities and items, the cooking time
must be adjusted accordingly.The appliance can cook
up to 2 kg of food sous-vide.
The quantities given for fish, meat and poultry
correspond to one to two portions. A portion size
sufficient for four people has been selected for
vegetables and desserts.
Rack levels
You can cook on up to two levels. For this purpose,
always slide in the universal pan at level 1 to catch any
drops of condensate. Insert the wire racks at the levels
above accordingly.
Hygiene
: Warning – Health risk!
Sous-vide cooking is a method of cooking at low
temperatures. As a result, it is important that you always
follow the application and hygiene instructions below:
■
■
■
■
■
Only use high-quality, perfectly fresh food.
Wash and disinfect your hands. Use disposable
gloves or cooking/grill tongs.
Take extra care when preparing hygienically critical
food, such as poultry, eggs and fish.
Always thoroughly rinse and/or peel fruit and
vegetables.
Always keep work surfaces and chopping boards
clean. Use different chopping boards for different
types of food.
■
■
Tip: Since germs can be found on the surface of almost
all food, the best way to kill these germs is to put the
vacuum-sealed, uncooked food in boiling water for a
maximum of 3 seconds. This is the best way to prepare
your ingredients for sous-vide cooking so that they are
free from germs and hygienic. Then place the vacuumsealing bag in the cooking compartment to sous-vide
cook the food.
Vacuum-sealing bags
When using the sous-vide cooking method, only use
heat-resistant vacuum-pack bags designed for this
purpose.
The vacuum-sealing bag must only be used once.Do
not use these bags more than once.
Do not cook the food in the bag you bought it in (e.g.
portions of fish). These bags are not suitable for sousvide cooking.
Vacuum-sealing
Use a chamber vacuum-packing machine that can
create a 99% vacuum to vacuum-seal the food. This is
the only way to achieve even heat transfer and therefore
a perfect cooking result.
Note: To fill the vacuum-sealing bag, fold the edge of
the bag down by 3-4 cm and place it into a container,
e.g. into a measuring jug.
Before cooking the food, check whether the vacuum in
the vacuum-sealing bag is intact. Make sure that:
■
■
■
■
■
64
Maintain the cold chain.Make sure that you only
interrupt it briefly to prepare the food, and then
return the food in its vacuum-sealed bag to the
refrigerator for storage before you cook it. Store the
prepared food for a maximum of 24 hours.
Food is suitable for immediate consumption only.
Once the food is cooked, consume it immediately.
Do not store it after cooking – not even in the
refrigerator.It is not suitable for reheating.
There is no/hardly any air in the vacuum-sealing
bag.
The heat-sealed seam is perfectly sealed.
There are no holes in the vacuum-sealing bag. You
do not use the core temperature probe.
You do not pile pieces of meat or fish on top of one
another.
As far as possible, you avoid piling up vegetables
and desserts when vacuum-sealing them.
Tested for you in our cooking studio
■
To ensure that the seam is perfect, it is important
that the seam area on the edge of the vacuumsealing bag does not become wet with food residue.
If in doubt, place the food into a new vacuum-sealing
bag and vacuum-seal it again.
Food should be vacuum-sealed at most one day before
it is cooked. This is the only way to prevent the escape
of gases from the food (e.g. from vegetables) which
inhibit the transfer of heat, or to prevent the texture of
the food from changing, and thus altering how it cooks,
as a result of the vacuum pressure.
Quality of the food
The quality of the cooking result is 100% influenced by
the quality of the ingredients you use. Use only fresh,
top-quality food. This is the only way to guarantee a
consistent cooking result that delivers impeccable
flavour.
Preparation
Cooking under a vacuum means that the flavours
cannot escape. In using this method, please note that
the usual quantities of seasoning and condiments, such
as herbs, spices and garlic, can have a much greater
effect on the flavour and can intensify the flavour. You
should therefore start off by halving the quantities you
usually use.
If the ingredients are of high quality, it is often sufficient
to enclose them in the vacuum-sealing bag with just a
small knob of butter and a little salt. Generally, the fact
that the food's natural flavours intensify during cooking
is sufficient on its own to produce a flavourful cooking
result.
The following ingredients influence how the food is
prepared:
■
Salt and sugar reduce the cooking time
■
Acidic food, such as lemon or vinegar, help the food
to firm up
■
Alcohol or garlic give the food an unpleasant aftertaste
Do not place the vacuum-sealed food items on top of
one another or too close together on the wire racks. In
order to ensure that the heat is distributed evenly, the
food items should not be touching. Always slide in the
universal pan at level 1 to catch any drops of
condensate.
Temperature in °C
70
80
90
en
Max. cooking time in min
150
120
90
: Warning – Risk of scalding!
Hot water collects on the vacuum-sealing bag during
cooking. Use an oven cloth to carefully lift the vacuumsealing bag, so that the hot water runs off into the
universal pan or the cooking container. Then use the
oven cloth to carefully remove the vacuum-sealing bag.
Once the food is cooked, allow the cooking
compartment to cool and then use a sponge to wipe
away the water that is on the cooking compartment
floor.
Dry the vacuum-sealing bag from the outside, place it in
a clean container, and use scissors to open it. Place all
of the food, along with its juices, into the container. You
can use the stock or marinade to make a sauce.
The food can be finished off as follows once the sousvide cooking stage is complete:
Meat: Flash fry in a frying pan at a very high
temperature for a few seconds only on each side.This
gives it a nice crust and the flavours you would expect
from frying, without overcooking it.
Important: Dab the meat with a paper towel before
placing it into hot oil, in order to avoid fat spitting out of
the pan.
Vegetables: Flash fry in a frying pan to give them the
flavours you would expect from frying. When frying
vegetables like this, it is easy to season them or mix
them with other ingredients.
Fish: Season and coat with hot butter.
Fry the food for longer if has not been sufficiently well
cooked during the sous-vide cooking stage.
Serve the food on pre-heated plates and, if possible,
with a hot sauce or butter as sous-vide cooking takes
place at relatively low temperatures.
Caution!
Risk of damage to kitchen units
Only fill the water tank once for sous-vide cooking.Do
not fill the water tank a second time. Otherwise, large
volumes of water will accumulate on the cooking
compartment floor. The water may leak out of the
cooking compartment.
The preparation of food that is listed in the settings
table is based on how long one tankful lasts.
In general, when the water tank has been completely
filled, the following maximum cooking times apply,
depending on the temperature:
Temperature in °C
50
60
Max. cooking time in min
270
210
65
en
Tested for you in our cooking studio
Food
Accessories
Heating
function
Temperature in °C
Cooking
time in
min
Tip/note
Wire rack + universal
pan
Wire rack + universal
pan
Wire rack + universal
pan
Wire rack + universal
pan
Wire rack + universal
pan
Wire rack + universal
pan
Wire rack + universal
pan
3
60
80
Vacuum-seal along with some butter
and rosemary.
3
58
90
3
62
80
3
58
100
3
62
90
3
63
75
3
58
50
Wire rack + universal
pan
3
62
70
Wire rack + universal
pan
3
65
60
Wire rack + universal
pan
Wire rack + universal
pan
Wire rack + universal
pan
3
58
25
3
58
30
3
60
20
Wire rack + universal
pan
Wire rack + universal
pan
Wire rack + universal
pan
Wire rack + universal
pan
3
85
40 - 50
3
85
20 - 25
3
85
40 - 45
3
85
20 - 30
Carrots, in 0.5 cm slices
Wire rack + universal
(600 g)
pan
Potatoes, peeled and quartered (800 g) Wire rack + universal
pan
3
90
70 - 80
3
95
35 - 45
Cherry tomatoes, whole or halved
(500 g)
3
58
25 - 35
Meat
Veal steak, medium, 2 cm thick
Beef steak (topside, saddle, etc.), rare,
2 - 3 cm thick
Beef steak (topside, saddle, etc.),
medium, 2 - 3 cm thick
Fillet steak, whole piece, rare, 3 - 4 cm
thick
Fillet steak, whole piece, medium, 3 4 cm thick
Pork medallions (80 g each)
Saddle of lamb, boned
Poultry
Duck breast (350 g each)
Chicken breast (250 g each)
Fish
Cod (140 g each)
Halibut/turbot (150 g each)
Pike-perch (140 g each)
Vegetables
Cauliflower (500 g)
Mushrooms, quartered
(500 g)
Chicory, halved
(x 4 - 6)
Green asparagus, whole
(600 g)
66
Wire rack + universal
pan
Vacuum-seal along with some butter
and fresh basil.
Vacuum-seal along with some salt, butter and thyme.
Cut into the layer of fat, season the meat
side with a little salt and pepper, and
vacuum-seal it along with a small piece
of orange peel.
Vacuum-seal along with some butter, a
little salt and some thyme.
Vacuum-seal along with some butter
and a little salt.
Vacuum-seal along with a little water,
butter, salt and nutmeg.
Vacuum-seal along with some butter,
rosemary, a little garlic and some salt.
Vacuum-seal along with some orange
juice, sugar, salt, butter and thyme.
Blanch before vacuum-sealing to retain
the colour.
Vacuum-seal along with some butter,
salt, a little sugar and some pepper.
Vacuum-seal along with some orange
juice, curry powder/paste and butter.
Vacuum-seal along with some butter
and salt.
Can easily be used for making dishes
such as salad.
Mix together red and yellow cherry
tomatoes.
Vacuum-seal along with some olive oil,
salt and sugar.
Tested for you in our cooking studio
Food
Accessories
Heating
function
Temperature in °C
Squash, in 2 x 2 cm cubes (600 g)
Wire rack + universal
pan
Wire rack + universal
pan
Wire rack + universal
pan
3
90
Cooking
time in
min
25 - 35
3
85
25 - 30
3
85
5 - 10
Wire rack + universal
pan
Wire rack + universal
pan
3
85
70 - 80
3
85
15 - 25
Bananas, whole
(x 2 - 4)
Pear, peeled, sliced
(x 2 - 4)
Kumquats, halved
(x 12 - 16)
Wire rack + universal
pan
Wire rack + universal
pan
Wire rack + universal
pan
3
65
20 - 25
3
85
25 - 35
3
85
75 - 80
Vanilla sauce (0.5 l)
Wire rack + universal
pan
3
80
15 - 25
Courgettes, in 1 cm slices (600 g)
Mangetout, whole
(500 g)
Dessert
Pineapple in 1.5 cm slices (400 g)
Apple, peeled, in 0.5 cm slices (x 2 - 4)
Reheating
Using heating type "Reheating", food is reheated gently
using steam. It tastes and looks as though it has been
freshly prepared. Even baked items from the day before
can be re-crisped.
Use containers which are as flat, wide and heatresistant as possible. Cold containers prolong the
reheating process.
Where possible, only reheat dishes of the same size
and type at the same time. If this is not possible, the
time required for the component with the longest
reheating time should be used as a basis.
Do not cover food while it is being reheated.
Place the food in the cookware onto the wire rack or
place it directly onto the wire rack at level 1.
Do not open the appliance door during operation, as a
lot of steam will escape.
en
Tip/note
The cooking time may vary depending
on the type of squash.
Vacuum-seal along with some olive oil,
salt and thyme.
Vacuum-seal along with some butter
and salt.
Vacuum-seal along with some butter,
honey and vanilla.
Vacuum-seal along with some caramel
sauce.
The cooking time may vary depending
on the type of apple.
Vacuum-seal along with some butter,
honey and a vanilla pod.
Add honey or sugar to sweeten.
Rinse under warm water, cut in half and
deseed.
Vacuum-seal along with some butter, a
vanilla pod, honey and apricot jam.
Mix 0.5 l milk, 1 egg, 3 egg yolks, 80 g
sugar, pulp of a vanilla pod, and vacuum-seal.
Recommended setting values
In the table, you can find the ideal settings for various
dishes. The times specified are only average values.
They are dependent on the cookware used, the quality,
temperature and consistency of the food. Time ranges
are indicated. Set the shortest time first and then extend
the time if necessary.
The values in the table apply to dishes placed into a
cold cooking compartment. Preheating is necessary for
selected dishes, and this is indicated in the table.
Remove unused accessories from the cooking
compartment. This will allow you to achieve ideal
cooking results and save energy.
Type of heating used:
■
W Reheating
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Temperature in °C
Cooking
time in
mins.
Vegetables, chilled
1 kg
Cookware, uncovered
1
120-130
15-25
250 g
Cookware, uncovered
1
120-130
5-15
W
W
* Preheat
67
en
Tested for you in our cooking studio
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Temperature in °C
Cooking
time in
mins.
Dishes, chilled
Plated meal, 1 portion
Cookware, uncovered
1
120-130
15-25
Soup, stew, 400 ml
Cookware, uncovered
1
120-130
10-25
Side dishes, e.g. pasta, dumplings, potatoes,
rice
Bakes, e.g. lasagne, potato gratin
Cookware, uncovered
1
W
W
W
120-130
8-25
Cookware, uncovered
1
120-140
10-25
Pizza, cooked
Wire rack
1
W
W
170-180*
5-15
Baked goods
Bread rolls, baguette, baked
Wire rack
1
150-160*
10-20
Pastries (vol-au-vents)
Wire rack
1
W
W
180*
4-10
Baked goods, frozen
Pizza, cooked
Wire rack
1
170-180*
5-15
Bread rolls, baguette, baked
Wire rack
1
W
W
160-170*
10-20
* Preheat
Keeping warm
You can keep cooked dishes warm using the "Keeping
warm" heating type. You can use the various moisture
levels to prevent the cooked dishes from drying out.
Do not cover the food.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue
cooking whilst being kept warm. Do not cover the food.
The various steam levels are suitable for keeping the
following foods warm:
■
Level 1: Roasted joints and pan-fried foods
■
Level 2: Bakes and side dishes
■
Level 3: Stews and soups
68
Tested for you in our cooking studio
Test dishes
These tables have been produced for test institutes to
facilitate appliance testing.
As per EN 60350-1.
Baking
Baked items that are placed into the oven on trays or in
baking tins/dishes at the same time will not necessarily
be ready at the same time.
Shelf positions for baking on two levels:
■
Universal pan: Level 3
Baking tray: Level 1
Apple pie
Apple pie on one level: place dark-coloured springform
cake tins diagonally next to each other.
Cakes in tinplate springform cake tins: bake on one
level with top/bottom heating. Place the springform
cake tin onto the universal pan instead of onto the wire
rack.
en
Notes
■
The setting values apply to dishes placed into a cold
cooking compartment.
■
Please note the information in the tables about
preheating. The setting values are valid without rapid
heating-up.
■
For baking, use the lower of the indicated
temperatures first.
Types of heating used:
■
: 4D hot air
■
% Top/bottom heating
■
; Pizza setting
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
2 = Medium
3 = High
■
■
■
Dish
Accessories/cookware
Shelf posi- Type of
tion
heating
Temperature in °C
Steam inten- Cooking
sity
time in
mins.
Baking
Shortbread
Baking tray
1
150-160*
-
25-40
Shortbread
Baking tray
1
140-150*
-
25-35
Shortbread, 2 levels
Universal pan + baking tray
3+1
140-150*
-
30-40
Small cakes
Baking tray
1
160*
-
25-35
Small cakes
Baking tray
1
150*
-
25-35
Small cakes, 2 levels
Universal pan + baking tray
3+1
150*
-
25-35
Fatless sponge cake
Springform cake tin, diameter 26 cm
1
160-170**
-
25-35
Fatless sponge cake
Springform cake tin, diameter 26 cm
1
160-170**
-
25-35
Fatless sponge cake
Springform cake tin, diameter 26 cm
1
%
:
:
%
:
:
%
:
:
150-160
Apple pie
2 x black plate tins, diameter 20 cm
1
180-200
10
20-30
60-70
Apple pie
2 x black plate tins, diameter 20 cm
1
%
;
1
-
170-180
-
60-80
* Preheat for 5 mins, do not use quick heat function
** Preheat, do not use quick heat function
69
en
Tested for you in our cooking studio
Steam
Slide the universal pan in under the perforated steam
container (size XL) if indicated in the table. Any dripping
liquid is caught.
Shelf positions for steaming on two levels (use a
maximum of 1.8 kg per level):
■
Perforated steam container (size XL): Level 3
■
Perforated steam container (size XL): Level 2
Shelf positions for steaming on one level (use a
maximum of 2.5 kg):
■
Perforated steam container (size XL): Level 2
■
Type of heating used:
P Steaming
Dish
Accessories
Shelf posi- Type of
tion
heating
Temperature in °C
Cooking
time in
mins.
Steam
Peas, frozen, two containers, 1.8 kg each
XL steam container x 2 + universal pan
3+2+1
100
3-15**
Broccoli, fresh, 300 g
XL steam container
2
100*
6-7***
Broccoli, fresh, one container
XL steam container
2
100*
6-7***
P
P
P
* Preheat
** Test is over when 85°C is reached at the coldest spot (see IEC 60350-1)
*** A comparable degree of cooking between reference sample and main sample is achieved if the reference sample is
cooked for 5 minutes (produced as described in IEC 60350-1).
Grilling
Also slide in the universal pan. The liquid will be caught
and the cooking compartment stays cleaner.
Type of heating used:
( Grill, large area
■
Dish
Accessories
Shelf posi- Type of
tion
heating
Grill
Cooking
setting time in
mins.
Grilling
Browning toast
Wire rack
3
3
3-6
Beefburger, 12 pieces*
Wire rack
2
3
20-30
* Turn after 2/3 of the total time
70
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