Bosch HSN892LEU/01 Free-standing cooker - electric Instruction manual

En Operating Instructions

HSN892LEU

English

Congratulations on choosing this high-quality appliance which will provide you with years of devoted service in the household.

Please read the instruction manual carefully so that you can enjoy all the advantages which this appliance has to offer.

The instruction manual begins with a few important reminders on safety. The next section provides you with a description of the individual parts of your new cooker work and how to use them.

The tables are designed to enable you to operate your appliance step-by-step. You will find popular dishes, the correct kitchen utensils, the height at which they should be inserted and the optimum settings. All of which have, of course, been tested in our own cookery workshop.

There are also a number of tips on maintenance and cleaning so that your appliance will maintain its appearance over a long period of time. And just in case you do have any problems with the appliance, the last few pages contain information on how you can rectify minor faults yourself.

If you do have any questions look first in the index. This will help you to find out quickly exactly what you want to know.

Our contribution to protecting the environment – we use chlorine-free bleached paper and recycled paper.

3

Index

Before connecting your new appliance

Before connection

Disposal of packaging and your old appliance page

6

6

Installation and connection

For the fitter

Levelling the cooker

Important

Safety information

How to avoid damage to your appliance

9

10

7

8

Introducing: Your new cooker

Your new cooker

The control panel

Childproof lock

Types of heating

Oven and accessories

Before using for the first time

Setting the time

The alarm

Cooking

How to avoid damage to your hob

The hob

Residual heat indicator

Setting procedure

Dual-circuit hotplate and extended cooking zone

Tables

How to save energy

17

18

11

12

14

15

16

22

23

24

19

21

21

22

4

Index page

Baking, roasting, grilling

Setting procedure

... if the oven is to switch off automatically

... if the oven is to switch on and off automatically

Cakes and pastries

What to do if ...

Meat, poultry, fish

What to do if ...

28

32

35

39

Puddings, gratins, toast

Ready-prepared frozen meals

Defrosting

Drying

40

41

42

43

Sterilising

44

Appliance care

Appliance exterior

Cleaning

46

47

49 Cleaning the enamel surfaces

Drawer in base 50

Accessories 50

Faults, repairs

Troubleshooting?

Replacement parts

Replacing the oven light

After-sales service

E no. and FD no.

50

51

51

52

26

26

27

5

Before connection

Disposing of packaging and your old appliance

Before connection

Please read this instruction manual carefully before using the appliance for the first time. The instructions contain important information regarding your safety, as well as appliance use and care.

❑

Please keep the instruction manual in a safe place ready to pass on in the event of a change of ownership.

❑

Inspect the hob for damage, e.g. scratches on the ceramic surface or frame.

❑

Do not start up the appliance if damage is apparent.

❑

The plastic materials comprise pure hydrocarbon compounds and are recyclable.

Processing and recycling helps save raw materials and reduces waste.

❑

Before disposing of your old appliance, please make sure that it is unusable. It should then be delivered to a waste material collection centre. Contact your local government administration department for the address of your nearest waste material collection centre.

Installation and connection

Installation and connection

The electric connection must be carried out by an authorized technician.

The regulations of the respective electricity supply company must be observed.

Improper connection of the cooker will invalidate your cooker.

For the fitter:

In order to meet the effective safety regulations, an all-pole isolating switch with a contact gap of at least 3 mm must be fitted during installation. If the appliance is connected via a plug and socket device, this switch is not required, providing that the plug is accessible to the user.

Appliances that are fitted with a plug must only be connected to properly installed socket outlets with earthing contact.

In accordance with test specifications for heating processes, this cooker has been designated as corresponding to protection class “Y”. When installed, only one side of the appliance may be located next to a high room wall or furniture panel.

In terms of electrical safety, this cooker has been designated as corresponding to protection class I, and must therefore only be operated in conjunction with a safety earth terminal.

Use a mains cable of the type H05 VV-F or a cable of the same quality in order to connect the appliance.

6 7

Levelling the cooker:

Installation and connection

The cooker features height-adjustable feet that can be adjusted to compensate for slight depressions in the floor surface. The drawer in the base of the cooker must be pulled out in order to gain access to the cooker feet.

1.

Slowly pull out the drawer.

2.

A peg is located on both sides of the drawer. These serve to guide the drawer into the guide rail. Once the left and right-hand pegs are free of the guide rail, you can remove the drawer in an upward direction.

3.

Use a coin to turn the adjustable feet higher or lower until the cooker is positioned horizontally. To facilitate adjustment of the cooker feet, simply tilt the cooker slightly.

Insert the drawer again.

Important

Safety information

Important

❑

Our appliances comply with all current safety regulations for electric appliances. Repairs must only be carried out by after-sales service technicians who have been trained by the respective manufacturer. Improper repairs can lead to risk of serious injury to the user.

❑

The surfaces of heating and cooking appliances become hot during operation. In particular, the inner surfaces of the oven, the heating elements and the steam outlet become very hot. Keep children at a safe distance.

❑

Remain in the vicinity of the food when cooking with fat or oil. Oil that overheats can ignite. Never add water to burning fat or oil. Risk of fire!

In the event of fire, extinguish the flames by covering the pan and switch off the hotplate.

❑

The connecting cords of electrical appliances must not come into contact with the hot cooking surfaces or become trapped in the hot oven door, as this could result in damage to the connecting cord's insulating jacket.

❑

Never store combustible items in the oven cavity, as these could ignite in the event of unintentional appliance startup. Do not place combustible items on top of the hob.

❑

In the event of a fault, switch off the cooker fuse in the fuse box.

❑

This appliance must be used for the preparation of food only.

❑

Switch off the appliance immediately if hair-line cracks or fissures occur on the hob. Switch off the cooker fuse in the fuse box.

❑

Watch the residual heat indicator. This warns you of hotplates that are still cold.

❑

This appliance complies with all regulations for heating appliances. The switches and oven handle may become hot when the appliance is operated at a high temperature for a long period of time.

8 9

How to avoid damage to your appliance

Important

❑

Never place a baking tray or aluminium foil on the oven cavity floor, as this would result in the oven heat being trapped. The baking and roasting times would no longer be maintained and the enamel could be damaged.

❑

Never pour water into the hot oven. It could damage the enamel.

❑

Fruit juices that drip from the baking tray will leave stubborn stains that will not be removable. When cooking soft fruit cakes it is best to use the deeper universal pan.

❑

Do not sit or stand on the opened oven door.

❑

The oven door must always close properly. Keep the door seal areas clean.

❑

Never place hot items (e.g. hot baking trays) into the drawer in base, otherwise it could be damaged.

❑

Before using automatic self-cleaning, remove any loose soil from the oven. Risk of fire!

Your new cooker

Introducing: Your new cooker

Control panel

with electronic clock, function selector, temperature selector and hotplate controls

Steam outlet from the oven.

Caution! Hot air escapes here.

Ceramic hob

Childproof lock

Oven door

Drawer in base

10 11

The control panel


The control knobs are retractable in the OFF position. To engage or disengage the knob, simply press it. The control has iluminated knobs.


Hotplate controls

with indicator light

Settings from 1 to 9.

1 = lowest heat setting

9 = highest heat setting

Timer Time End Hand Minus Plus button button button button button button

Function selector

for the oven

It has the following settings: t

Top/bottom heating s

Bottom heat

∞

Bottom heat with circulating air

˜

3D-hot air x

Radiant grilling

ˆ

Grilling with circulating air

°

Fast preheating

The light in the oven illuminates when the function selector is set. Always switch off the function selector when you have finished using the oven.

Temperature selector

with indicator light for the oven

It has the following settings:

Temperature of 50–300 °C

The indicator light will illuminate when the temperature selector is set. This light will extinguish once the selected temperature has been reached, and will light up again when reheating.

Hotplate controls

for the dualcircuit hotplate

1–9 = Heat settings

á

= Control for outer part of hotplate.

12 13

Childproof lock

This is what to do:


To prevent children from touching the hot oven interior, the oven door is fitted with a safety lock. This is integrated under the control panel.

To open the door, simultaneously, press up the lock and pull out the oven door.

The childproof lock can be removed if it is not required:

1.

Open the door.

2.

Unscrew the lock and remove it.

3.

Screw again the 2 screws in their original position.

Type of heating

t s

∞

Different types of heating modes are available for the oven, enabling you to select the best method for cooking.

Top/bottom heating

This ensures the even distribution of heat onto the cake or roast from the top and bottom of the oven.

This type of heating is ideal for baking bread, biscuits, cheese cakes or fruit cakes

on one oven shelf level

.

Top and bottom heating is also suitable for cooking lean roasts of beef, veal and game in an open or closed roasting pan.

Bottom heat

This involves the emission of heat from the bottom part of the oven only. Bottom heat is ideal for tureens and puddings in bain-marie, as well as crispy cake bases.

Bottom heat with circulating air

This function uses bottom and ring heating element with circulating air. It is ideal for baking pizza and is also suitable for flat cakes with juicy topping.

14


˜

3D Hot air system

This system uses seperate heating elements -top, bottom and ring heating element at the rear of the oven-to ensure perfect even heat distribution around the oven. This optimum heat distribution and constant circulation of hot air enables you to bake similtaneously on two levels.

Sweet and savoury items, as biscuits and puff pastry, can be evenly baked on three self levels simultaneously. Select an oven temperature approximately 20-30ÆC lower than for top and bottom heating. 3D system is particularly suitable for defrosting, sterillizing and drying. x

Radiant grilling

The entire surface under the grill heating element becomes hot. This is ideal for grilling steaks, sausages, fish or toast.

ˆ

Grilling with circulating air

This type of heating involves the grill heating element and the fan switching on and off alternately. During the pause in heating, the fan circulates the heat generated by the grill around the food. This ensures that pieces of meat are crisped and brown on all sides and that the oven remains cleaner than in top and bottom heating.

Large roasts, poultry and fish can also be cooked superbly without a rotary spit and without preheating.

°

Fast preheating

Using this function you can preheat the oven at a really short time. The grill element and heat from below are in operation.

This is how fast preheating works:

1.

Set the function selector at

°

.

2.

Set the temperature selector. The pilot lamp lights up.

3.

When the set temperature has been reached, the oven indicator light goes out. You can now select the function you prefer and place the tray in the oven.

15


Oven and accessories

The

accessories

can be inserted on

5 levels within the oven.

Baking tray

for cakes and biscuits.

4

3

2

1

Wire grill

for dishes, cake tins, roasts, grilled meat and frozen meals. Insert the wire grill into the oven with the frame facing upward.

Universal pan

for large roasts and frozen meals. It can also be used to catch dripping meat juices when grilling directly on the wire grill.

The accessories

can be purchased from a specialist store.

Aluminum baking tray

for cakes and biscuits.

Heating up the oven

In order to eliminate the 'new appliance' smell, heat up the closed, empty oven for 60 minutes. For this purpose, set the temperature selector to 250.

16

Setting the time

Before using for the first time

After connection to the electricity supply, three zeros and

“AUTO” flash alternately in the display. Set the clock time.

A

U

T

O

+

Note:

Hand button Minus button Plus button

1.

Briefly press the hand button

9

.

The cookpot symbol

Ñ appears.

2.

Immediately after this, use the plus button to set the time in hours and minutes. If you go passed the correct time, you may use the minus button in order to move back.

Changing the time

(e.g. from summertime to wintertime)

Set the time as described in points

1

and

2

.

❑

When setting or changing the time, you only have six seconds to switch from step

1

to

2

. If the six seconds expire before step

2

is carried out, the previous indication will show again and a new setting must be made.

❑

The time or a selected programme will be erased if there is a power failure. Where power has returned, the three zeros will flash again and a new setting must be made.

❑

The oven will not heat if the three zeros are flashing.

17

The alarm

Setting procedure:

Note:

The alarm

The alarm (timer) works independently of the other settings. The alarm can be set even if another process is being implemented via the clock.

A

U

T

O

+

Timer button Minus button Plus button

1.

Press the timer button

8

.

Start step 2 within the next six seconds.

2.

Set the duration using the plus or minus button.

The time will reappear after six seconds.

The bellsymbol

8 appears.

After the time has elapsed,

an acoustic signal will sound for approx. 7 minutes. This can be cancelled using the timer button

8

.

Correction:


8 and enter the correct duration using the plus or minus button.

Cancelling:


8 and set the duration to 0.00

using the minus button.

❑

If you want to find out how much time is remaining, press the timer button

8

. The remaining time will appear in the display for three seconds.

❑

You may set a duration up to a maximum of 23 hours and 59 minutes.

❑

You may change the sound signal of the clock. Press the minus button without having previously selected any other function, the signal change. A selection from

3 possible signals can be made. The selected signal is audible as long as the minus button is pressed. If you want to change the selected sound signal, press the minus button again.

18

Cooking

Cooking

How to avoid damage to your hob:

Cookware

Cooking surface

Hob frame

Please observe the following information to ensure the long-lasting attractiveness of your hob and avoid damage:

❑

Saucepans and frying pans should not have a rough base otherwise they will scratch the hob surface.

❑

Do not prepare food in aluminium foil or plastic containers. These materials will melt.

❑

The base of the saucepan or frying pan must be clean and dry before it is placed onto the hotplate.

❑

Do not allow enamel pans to boil dry as this could damage the base of the pan and the ceramic surface.

❑

If you are using special cookware, observe the manufacturer's instructions.

❑

Do not use the hob as a storage or work surface.

Grains of salt, sugar or sand (which are sometimes left when vegetables are cleaned) can cause scratches on the hob.

❑

Ensure that no hard or sharp object is dropped onto the hob, otherwise it could be damaged as a result.

❑

If any food is spilt or boils over, remove it while still hot using the glass scraper.

❑

Important: Melted sugar or food with a high sugar content that has boiled over must be removed from the hot cooking zone immediately by means of the glass scraper.

❑

Do not use a protective foil on the hob.

❑

Do not place hot saucepans or frying pans on the hob frame.

19

Hob discoloration

Cooking

❑

Iridescent discoloration (metallic shimmer) is caused by particles rubbing off the bases of some pans or by using unsuitable cleaners. This can be removed using

Stahl-Fix, but it is a time-consuming job. Our after-sales service will remove such stains at a charge. Aggressive or abrasive cleaning agents will rub off the decor, causing dark patches.

Any food residues that were not removed and have become baked on will also cause hob discoloration.

The hob

Cooking

Steam outlet

Caution! Hot air escapes here.

Dual-circuit hotplate,

21 and 12 cm

14,4 cm hotplate

18 cm hotplate

Pitting

caused by melted sugar or food with a high sugar content.

Scratches

caused by salt, sugar, sand or rough pan bases.

Dual-circuit hotplate,

18 and 12 cm

Metallic shimmering discoloration

due to wear from pan bases or through the use of an unsuitable cleaning agent.

Decor rubbed off

through the use of an unsuitable cleaning agent.

Residual heat indicator

Residual heat indicator

The hob has a residual heat indicator for each hotplate. It indicates which hotplates are still hot.

This also enables to you save energy by making use of the residual heat, e.g. to keep a small meal warm or to melt chocolate.

20 21


Cooking

The control knobs are retractable in the OFF position.

To engage or disengage the knob, simply press it.

The hotplate controls are used to select the heat setting for the individual hotplates.

1 = lowest heat setting

9 = highest heat setting

An end stop is fitted at the end of the setting range.

Please do not turn the switch beyond this point. The indicator light illuminates when a hotplate is switched on.

á

Dual-circuit hotplate

The effective size of this hotplate can be varied.

To switch on the outer section of the dual-circuit hotplate:

Turn the hotplate control clockwise to setting 9 – here you will feel slight resistance – and then on to the symbol

á

= outer section of dual-circuit hotplate.

Then select the desired heat setting.

Switching back to the inner section:

Turn the hotplate control to 0 and make a new setting.

Important:

Never attempt to switch straight to 0 via the symbol.

The inner section of the dual-circuit hotplate (12 cm) is particularly useful for warming up small amounts of food.

Table

Cooking

The following table provides you with a few practical examples. Please remember that the cooking times depend on the type, weight and quality of the food, and that deviations may occur as a result.

For initial cooking and initial roasting, set the hotplate control to setting 9, and subsequently switch back to the appropriate simmer setting.

Melting

Heating

Examples

Chocolate, chocolate coating

Gelatine

Butter

Vegetables (tinned)

Stock

Stew (e.g. lentil dish)

Fish

Heat setting

1

1

1–2

4–5

7–8

2–3

5–6

Heating and keeping warm

Steaming

Boiling

Frying

Rice

New potatoes*

Boiled potatoes*

Vegetables, fresh*

Vegetables, frozen

Meat stock

Pasta

Pancakes

Fish fingers

Cutlets

2–3

4–5

4–5

3–5

4–5

3–5

4–5

6–7

6–7

7–8

Roasting Pot roast

Beef rolls

4–5

4–5

* Minerals and vitamins are water soluble, therefore: Use less water – vitamins and minerals are retained. Use shorter cooking times – for crunchy vegetables.

22 23

How to save precious energy:

Power required to keep 1.5 litres of water boiling:

190 Watt with a good saucepan and lid

Cooking

Increased power consumption

450 %

380 %

Good saucepan with lid

100 %

150 %

Saucepan with uneven base

Open saucepan

Poor, open saucepan

❑

We recommend that you use saucepans and frying pans with thick flat bases. Uneven bases increase cooking times.

❑

Always use the correct size of saucepan for the amount of food that you intend to cook. A large pan that is only partially filled requires a lot of energy.

❑

Always use saucepans and frying pans with a lid that fits properly.

❑

The best transfer of heat is achieved when the base of the pan is the same size as the hotplate. When you buy pans, bear in mind that the manufacturer often quotes the diameter at the top of the pan, which, as a rule, is bigger than the diameter of the base.

❑

Switch the hotplate down to a lower heat setting in good time.

❑

Make use of the residual heat. In the case of longer cooking times, you can switch off the hotplate 5 to

10 minutes before the end of the cooking time.

❑

Even though the hotplate has been switched off, it can still be used to warm dishes or melt ingredients for as long as the residual heat indicator is illuminated.

24

Notes

Cooking

❑

A slight buzzing can be heard while the hotplates are heating up. Individual hotplates may glow more brightly than others. There are technical reasons for this and they have no effect on quality or function.

❑

When the heating element of a hotplate glows red, it may appear to extend outside of the borders defining the cooking zone, depending on the angle from which it is observed.

❑

The heating element underneath the hotplate is regulated by being switched on and off. If you select a low heat setting, the heating element switches off frequently. On a high setting the heating element will seldom be switched off.

❑

Glass ceramic is a natural product, just like all other ceramic materials. Such products may exhibit irregularities on the surface as a result of the manufacturing process. The hob's mirror finish can mean that even the smallest bubble, less than 1 mm in diameter, is more or less visible. They neither impair the performance nor the durability of the ceramic hob.

25

Baking, roasting, grilling


Baking, roasting, grilling

1.

Use the function selector to set the desired type of heating.

2.

Use the temperature selector to set the temperature or grill setting.

When your meal is ready,

switch off the function selector and temperature selector.

... if the oven is to switch off automatically

A

U

T

O

+

Time button

End button

Hand button

Minus button

Plus button

1.

Set the function selector.

2.

Set the temperature selector.

3.

Press the time button

?

.

Start step 4 within the next 3 seconds.

4.

Use the plus or minus button to set the desired time.

The oven is switched on and the clock time appears again. The oven will switch off automatically once the selected time has elapsed.

On expiry of this time,

an acoustic signal will sound for approx. 7 minutes. If you wish to switch off the signal prematurely, simply press the timer button

8

. The acoustic signal is switched off.

Switch off the function selector and temperature selector.

Press the hand button

9

.

Correction:

Press the time button

?

and enter the correct time.

Cancelling:


9

.

26

... if the oven is to switch on and off automatically

Baking, roasting, grilling

You need to be elsewhere, but also have the food on the table at the right time. No problem.

Simply prepare your meal and place it in the oven.

Please remember that perishable foodstuffs must not be left to stand for too long in the oven.

Make the same settings as described in points

1.

to

4.

Now enter the time at which the meal needs to be ready.

5.

Press the end button

!

.

The time at which the food will be ready appears in the display for three seconds. You can now change this to a later time.

6.

Use the plus or minus button to set the time at which you wish the meal to be ready. After three seconds, the time appears in the display together with “AUTO” for automatic mode.

The oven will automatically switch on and off at the right time.

Correction:

Press the end button

!

and set to the correct switch-off time.

On expiry of the time,

an acoustic signal will sound for approx. 7 minutes. The signal can be switched off prematurely by pressing the timer button

8

.

Switch off the function selector and temperature selector.


9

.

Notes:

❑

The time remaining or end time can be viewed at any time during the cooking process by pressing the time button

?

or end button

!

respectively.

❑

If you wish to cancel automatic mode, press the time button

?

. Reset the time to 0.00, wait until “AUTO” flashes and then press the hand button

9

.

❑

If you wish to have a process which is already in progress switched off automatically, simply enter the time that is still required as previously described.

❑

You may set a duration up to a maximum of 23 hours and 59 minutes.

27

Cakes and pastry

Cakes and pastry

Baking tins:

It is best to use dark baking tins made out of metal. For light baking tins made out of thin metal, and glass dishes, it is best to use hot air. However, this method prolongs the baking times and does not brown the cakes as evenly.

Always place the cake tin on the wire grill.

About the tables:

The values in the table apply to insertion into a cold oven, and are designed for optimum energy utilization. If you wish to preheat the oven, however, simply shorten the specified baking time by 5 to 10 minutes.

The temperature and baking time depend on the consistency and quantity of cake mixture. This is why

'ranges' are given in the tables. Start by setting the lower value and, if necessary, use a higher setting next time.

A lower temperature will provide a more even browning of the cake.

Example: Sponge cake

Cakes and pastry

50

Cakes in tins Tin on the shelf

Victoria sponge, simple

Victoria sponge, fine

(e.g. Madeira cake)

Bowl/circular baking tin

Springform pan Cake base with short pastry edge

Cake base made out of sponge mixture

Fruit base tin

2

2

Shelf position

Type of heating

Temperature

°C

Baking time in minutes

1

2

Sponge cake

(water-based sponge)

Fruit or cheese cake, short pastry*

Springform pan

Dark springform pan

1

2

Fruit cake, fine

Sponge mixture

Savoury cakes* e.g. quiche, onion pie

Springform pan or bowl

Springform pan

2

1

* Leave cake to cool in oven for approx. 20 minutes.

˜

˜

˜

˜ t

˜

˜ t

150–170

160–180

170–190

140–160

170–190

170–200

150–170

180–210

50–60

60–70

25–35

25–35

30–40

70–90

50–60

60–90

Continued on next page

28 29

Cakes and pastry

Cakes on the baking tray

With dry topping

(sponge mixture)

With juicy topping e.g. yeast dough with apple crumble

Baking tray

Baking tray and universal pan*

Universal pan


Baking tray

Shelf position

Type of heating

Temperature

°C


2

1 + 4

3

1 + 4

˜

˜ t

˜

150–170

140–160

180–200

160–180

25–35

35–45

40–55

50–60

1 170–200 25–45

Swiss roll (preheat) Universal pan

Plated loaf with 500g flour Baking tray

3

2

∞

˜

190–210

160–180

10–20

30–40

Stollen with 500 g flour Baking tray 1

˜

170–190 70–80

Pizza Universal pan


Baking tray

3

1 + 4

˜

˜

210–230

170–190

20–40

25–45

1

∞

170–190 40–60

Onion pie

Yeast bread with 1.2 kg flour** (preheat)

Baking tray

Universal pan

1

3

∞

˜

150–170

210–230

30–45

50–60

Leaven bread with 1.2 kg flour** (preheat)

Universal pan 3

˜

250

+200–220

10

50–80

* At 2 levels baking, the shallowenamel pan is put above alumunum pan. If you choose to use deep enamel pan, you should always place it above shallow pan.

** Never pour water directly into the oven.

At one level baking, if you choose to use the deep enamel pan instead of the recommended shallow pan, you should place it one baking level upper.

Cakes and pastry

Example: Biscuits on two oven shelf levels

2

4

1

Biscuits

Biscuits

Viennese whirls

Meringue

Cream puff

Macaroons

Puff pastry

1 Baking tray

2 Baking trays*

1 Baking tray

1 Baking tray

2 Baking trays*

1 Baking tray

1 Baking tray

1 Baking tray

2 Baking trays*

1 Baking tray

2 Baking trays*

3 Baking trays**

Shelf position

Type of heating

Temperature

°C


2

1 + 4

2

2

1 + 4

2

1

2

1+ 4

2

1 + 4

1+3+5 t

˜ t

˜

˜

˜

˜ t

˜

˜

˜

˜

170–190

140–160

10– 25

20– 30

160–180

130–150

130–150

80– 90

25– 35

25– 35

30– 40

120–150

160–180

130–150

110–130

35– 45

30– 40

35– 45

180–200

160–190

160–190

15– 20

25– 35

35– 45

Bread rolls e.g. rye bread rolls 1 Baking tray 1 t

200–220 25– 35

* At 2 levels baking, the shallowenamel pan is put above alumunum pan. If you choose to use deep enamel pan, you should always place it above shallow pan.

** At 3 levels baking, place pans by counting from lower to upper baking level like this: shallow enamel pan at level 1, aluminum pan at level 3 and deep universal pan at level 5.

When baking at 3 levels, it may occur that levels 3 and 5 might need to be taken out, a little sooner than the end of the recommended baking time.

30 31

Cakes and pastry

What to do if ...

You wish to bake using your own recipe.

You cannot tell whether the

Victoria sponge cake is cooked through.

Orientate your baking to similar items from the baking tables.

Approximately 10 minutes before the end of the baking time specified in the cooking instructions, pierce the highest part of the cake using a wooden skewer. The cake is ready if no mixture sticks to the skewer.

The cake falls apart.

Next time, use less liquid or decrease the oven temperature by 10 degrees. Follow the stirring times in the cooking instructions.

Do not grease the edge of the spring form. After baking, carefully loosen the cake using a knife.

The cake has risen in the middle and is lower at the edges.

The cake becomes too dark at the top.

Insert it on a lower level, select a lower temperature and bake the cake for a little longer.

The cake becomes too dark at the bottom.

Insert it on a higher level and select a lower temperature next time.

The pastry is browned unevenly!

Select a slightly lower temperature to ensure that the food is cooked more evenly. Sensitive pastry should be baked using top and bottom heat and on one level.

Baking paper that protrudes over the food can influence the air circulation. For this reason, always cut the baking paper to fit the baking tray.

The fruit cake is too light in colour at the bottom. The fruit juice flows over.

Use the deeper universal pan next time.

The cake is too dry.

Use a skewer to pierce small holes in the baked cake.

Then trickle the fruit juice or liqueur over the cake. Next time, select a temperature 10 degrees higher and shorten the baking times.

The bread or cake (e.g.

cheesecake) looks good, but is soggy inside (runny and uncooked).

Cakes and pastry

Next time, use a little less liquid and bake for a little longer but at a lower temperature. When preparing cakes with soft toppings, bake the cake base first, then sprinkle almonds or breadcrumbs onto it and finally add the topping. Please follow the cooking instructions and baking times.

You were baking on several levels. The food on the top baking tray is darker than that on the bottom baking tray.

Select a slightly lower temperature to ensure that the food is cooked more evenly. Cakes that are inserted at the same time will not necessarily be ready at the same time.

Allow the cake at the bottom of the oven to bake for 5 or

10 minutes longer at the end or, alternatively, put it in the oven earlier.

The biscuits or cake will not come off the baking tray.

Place the tray back into the oven again for a short period.

Now loosen the biscuits immediately. Next time line the baking tray with non-stick baking paper.

The cake will not come out when tipped upside down.

Once baked, allow the cake to cool for 5 to 10 minutes, as it will then be easier to remove from the tin.

If it still cannot be removed, carefully loosen the edge using a knife. Turn the cake upside down again and cover the tin several times with a cold, damp cloth. Next time, grease the tin more intensely and line with non-stick paper.

You have measured the oven temperature using your own thermometer and find that the values deviate.

The oven temperature is measured by the manufacturer by means of a test shelf placed in the middle of the oven. The measured value depends very much on the bakeware and accessories being used, meaning that any measurements carried out by yourself will produce different results.

Condensation occurs when baking wetter cake mixtures.

Steam may be produced during baking, most escapes through the steam outlet, some may condense on the cool control panel front or the surrounding cabinets where it will drip off. This will be dependent on the physical conditions.

32 33

Advice on saving energy

Cakes and pastry

❑

Use dark, black-finish or enamelled baking tins, as these are particularly good conductors of heat.

❑

Only preheat the oven if this is expressly stipulated in the cooking instructions or the application tables contained in the instruction manual.

❑

For long cooking times, it is possible to switch off the oven 10 minutes before the end of the baking time and thus use the residual heat to finish off the baking.

❑

When baking several cakes, it is best to bake them one after the other. The oven will still be warm, meaning that the baking time for the second cake will be reduced.

It is also possible to bake two cakes (e.g. in cake tins) next to each other.

Meat, poultry, fish

Meat, poultry, fish

Cookware

Advice on roasting

Advice on grilling

Generally, you may use all heat-resistant cookware. The universal pan is also suitable for large roasts.

Always place the cookware in the centre of the wire grill.

Hot glass cookware should be placed on a dry kitchen towel after removal from the oven. The glass could crack if placed on a cold or wet surface.

The roasting result depends on the type and quality of meat.

Add 2 to 3 soup spoons of liquid to lean meat and 8 to 10 soup spoons of liquid to pot roasts, depending on the size.

Pieces of meat that weigh more than 1.5 kg should be turned after half the cooking time.

When the roast is ready, it should be allowed to stand for

10 minutes in the switched off, closed oven. This allows better distribution of the meat juices.

Always close the oven door when grilling.

Wherever possible, use pieces of meat that are of a similar thickness, and at least 2 to 3 cm thick. Such pieces will be browned evenly and stay juicy and soft in the middle.

Steaks should only be salted after grilling.

Place the pieces of meat directly onto the wire grill.

In addition, insert the universal pan on level 1. The meat juices are collected here and the oven is kept clean.

Turn the meat after two thirds of the time specified in the tables.

Note: The grill heating element switches on and off automatically. This is normal. How often this occurs depends on the selected grill setting.

34 35

Meat

Meat, poultry, fish

The table applies to insertion into a cold oven.

The time specifications are provided as guidelines only and depend on the type and quality of the meat.

Meat

Braised beef

(e.g. prime rib)

Sirloin steak

Roast beef, medium*

Steaks, tender

Steaks, medium

Pork without rind

(e.g. neck)

Pork with rind** (e.g.

shoulder, knuckles)

Smoked pork loin

Meatloaf

Sausages

Weight

1 kg

1,5 kg

2 kg

1 kg

1,5 kg

2 kg

1 kg

1 kg

1,5 kg

2 kg

1 kg

1,5 kg

2 kg

1 kg

750 g

Approx.

750 kg

Cookware

covered open open

Wire grill

Wire grill open open covered open

Wire grill

2

4

2

2

2

2

2

2

2

4

4

2

2

2

2

2

2

2

Level Type of heating

t t t t t t

ˆ x x

ˆ

ˆ

ˆ

ˆ

ˆ

ˆ t

ˆ x

Temperature

°C, grill

Time in minutes

210–230

210–230

210–230

80

100

120

190–210

180–200

170–190

240–250 x x

180–200

170–190

160–180

200–220

190–210

180–200

210–230

160–180 x

100

120

140

60

70

15

20

15

100

140

160

70

80

90

40

Roast veal 1 kg

2 kg open 2

2 t t

190–210

170–190

100

120

Leg of lamb off the bone 1,5 kg open 2

ˆ

160–180 120

* Roast beef should be turned after half of the specified time. Once cooked, wrap the beef in aluminium foil and allow to stand in oven for 10 minutes.

** Cut into the rind of the pork and place it first, when it is to be turned over, with the rind facing downward into the cookware.

Poultry

Example: One whole chicken

Meat, poultry, fish


Poultry will become particularly crispy and brown if you coat it with butter, salty water, dripping fat or orange juice at the end of the roasting time.

Turn the whole bird after two thirds of the grilling time.

Pierce the skin of duck or goose under the wings to enable the fat to run off.

If you are grilling directly on the wire grill, insert the universal pan on level 1.

Poultry Weight Cookware

1 to 4 chicken halves 400 gr each Wire grill

Chicken pieces 500 g

1 to 4 whole chickens 1 kg each

Duck

Goose

2 Turkey legs

1,7 kg

3 kg

800 gr each

Wire grill

Wire grill

Wire grill

Wire grill

Wire grill

2

2

2

2


2

ˆ

ˆ

ˆ

ˆ

ˆ

2

ˆ

Temperature

°C, grill

Time in minutes

200–220 40– 50

200–220

200–220

200–220

180–200

180–200

30– 40

50– 70

90–100

90–100

90–100

36 37

Fish

Example: Grilled trout

Meat, poultry, fish


Fish

Fish, grilled

Weight

of 300 g

1 kg

1,5 kg

Cookware Level Type of heating

Wire grill*

Fish in slices e.g. cutlets of 300 g

* Insert the universal pan on level 1.

Wire grill*

2

2

2

4 x

ˆ

ˆ x

Temperature

°C, grill

x

190–200

170–190 x

Time in minutes

20–25

45–50

50–60

20–25

Meat, poultry, fish

What to do if ...

The table does not contain specifications for the weight of the roast.

You are not sure whether the roast is ready.

Select the next lowest weight from the instructions and extend the time.

The roast is too dark and the crackling is partly burnt.

The roast looks good, but the sauce is burnt.

The roast looks good, but the sauce is too light and watery.

Steam rises from the roast when the stock is added.

Use a meat thermometer (available from specialist stores) or implement a “spoon test”. Press a spoon onto the roast. If it feels firm, it is ready. If it can be pressed in, it needs to be cooked for a little longer.

Check the insertion level and temperature.

Next time, use a smaller roasting dish and add more liquid.

Next time, use a larger roasting dish and add less liquid.

Use the grilling with circulating air setting rather than top and bottom heating. This ensures that the meat juices are not heated so intensely and consequently produce less steam.

38 39

Puddings, gratins, toast

Example: Macaroni cheese

Puddings, gratins, toast


Ready-prepared frozen meals

Ready-prepared frozen meals

Please observe the manufacturer's specifications on the packaging.

The values in the table apply to insertion into a cold oven.

Example: Frozen pizza on the wire grill

Meal Cookware

Sweet puddings (e.g.

cheese pudding with fruit)

Pudding dish

Savoury puddings made out of cooked ingredients

(e.g. macaroni cheese)

Pudding dish

Universal pan

Savoury puddings made out of raw ingredients

(e.g. potato gratin)

Strudel, sweet

Flat pudding dish

Universal pan

Pudding dish or universal pan

Wire grill Toast browning,

4–9 pieces

Toast with topping

4–9 pieces

Wire grill

2

2

3

3


2 t

Temperature

°C, grill

Time in minutes

180–200 45–60 t t

200–220

200–220

40–50

30–40

ˆ

ˆ

150–170

150–170

55–70

60–75

2 t

170–190 50–60

4

4 x x x x approx.

4–5 approx.

6–8

Meal Accessory Level

2

Type of heating

˜

Temperature

°C, grill

Time in minutes

170–190 50–60 Strudel with fruit filling* Universal pan

French fries

Pizza*

Universal pan

Wire grill

3

2

1 t

˜

∞

240–250

170–190

180–200

20–30

20–30

30–40

Pizza baguette* Wire grill 3

ˆ

190–210 15–25

* Line the universal pan or wire grill with baking paper. Please make sure that the baking paper is suitable for these temperatures.

Note:

The universal pan may warp slightly when baking frozen products. The reason for this is the considerable temperature differences in the accessory. This warping is removed during the baking process.

40 41

Defrosting

Example: Cream cake

Defrosting

Remove the packaging and place the food in a suitable dish on the wire grill.

Please observe the manufacturer's specifications on the packaging.

The defrosting times depend on the type and amount of food.

Drying

Food, amount

600 g apple rings

800 g sliced pears

1.5 kg prunes or plums

200 g fresh herbs, washed

Drying

❑

Only use perfectly fresh fruit and vegetables, and wash them thoroughly.

❑

Allow the food to drain well, or dry it yourself.

❑

Line the baking tray and wire grill with baking paper or greaseproof paper.


1 + 3

˜

1 + 3

˜

˜

1 + 3

1 + 3

˜

Temperature

°C

80

80

80

80

Time in hours

Approx. 5

Approx . 8

Approx . 8–10

Approx . 1

1

/

2

Note:

Turn very juicy fruit or vegetables several times.

Once dried, immediately remove the food from the paper.

Delicate frozen foods

e.g. cream gateau, cream cake, cakes with chocolate or sugar icing, fruit

Other frozen products*

Chicken, sausages, meat, bread, rolls, cakes and other pastry

Level

2

2

Accessory Type of heating

Temperature

°C

Wire grill

˜

Temperature selector remains switched off

Wire grill

˜

80 °C

* Cover frozen food with heat-resistant foil. Place poultry on the plate with the breast side facing downward.

42 43

Sterilising

Sterilising

Preparation:


3

❑

Only use perfectly fresh fruit and vegetables, and wash them thoroughly.

❑

The jars and rubber sealing rings must be clean and intact. Use jars of the same size if possible. The instructions in the table refer to round 1-litre jars. Do not place more than six jars in the oven at any one time.

❑

Pour the fruit or vegetables into the jars. Wipe clean the jar edges if necessary. They must be clean. Place a wet rubber sealing ring and a lid on each jar and lock the jars using clamps.

❑

The times specified in the tables are guidelines only.

They can be influenced by the room temperature, the number of jars, as well as the amount and temperature of the jar contents. Before you change settings or switch off the appliance, make sure that the contents of the jars are actually bubbling.

1.

Insert the universal pan on level 1. Place the jars inside the pan so that they do not come into contact with each other.

2.

Pour

1

/

2 litre of hot water (approx. 80 °C) into the universal pan.

3.

Close the oven door.

4.

Set the function selector to

˜

.

5.

Set the temperature selector to 170–180 °C.

Sterilising fruit

Sterilising

As soon as the contents of the jars begins to bubble, i.e., the bubbles rise in quick succession after approximately

40 to 50 minutes, switch off the and function selector and temperature selector.

The jars should be removed from the oven after 25–35 minutes of residual heat. If the food is left to cool in the oven for longer, bacteria might form, accelerating spoilage of the sterilised fruit.

Fruit in 1-litre jars

Apples, red/blackcurrants, strawberries

Cherries, apricots, peaches, gooseberries

Apple purée, pears, plums

After bubbling

Switching off

Switching off

Switching off

Residual heat

approx. 25 minutes approx. 30 minutes approx. 35 minutes

Sterilising vegetables

As soon as bubbles begin to rise within the jars, switch back the temperature selector to approx. 120–140 °C.

Refer to the table to see when you should switch off the oven.

Vegetables with cold stock in 1-litre jars

Cucumbers

After bubbling

Switching off approx. 35 minutes Beetroot

Brussel sprouts approx. 45 minutes

Beans, kohlrabi, red cabbage

Peas approx. 60 minutes approx. 70 minutes

Residual heat

approx. 35 minutes approx. 30 minutes approx. 30 minutes approx. 30 minutes approx. 30 minutes

Remove the jars

Never place the hot jars on a cold or wet surface, as this could cause the glass to crack.

44 45

Caring for your cooker

Appliance exterior

The hob

Care

Appliance care

Never use high-pressure cleaners or steam jet cleaners.

Just wipe the appliance with a damp cloth. For stubborn soil add a few drops of washing-up liquid to the water. Dry with a dry cloth.

Never use strong or abrasive cleaning agents, as these can leave the surfaces looking dull. In the event that such cleaning agents are spilled onto the appliance, wash the surface immediately with water.

A protective care agent will provide the ceramic surface of your hob with a shiny, dirt-repellent coat which ensures the long-lasting attractiveness of your hob and facilitates cleaning. We recommend you use “cera-fix”, which can be purchased from drugstores, hardware / household appliance stores, department stores and supermarkets..

Cleaning

Appliance care

Clean the hob every time that you use it, so that food remains are prevented from being baked on to the surface.

It is best to use the glass scraper to clean the hob.

Caution!

The blade is very sharp.

First remove all traces of food or grease splashes with the glass scraper. Allow the blade only to come into contact with the ceramic surface. The casing might scratch the ceramic. If a blade becomes damaged it should be replaced immediately.

Make sure you secure the blade after use. Your hob will have been supplied with one of the following types of glass scraper.

Scraper locked

Scraper unlocked

To secure blade: Push the casing forward with your thumb.

While the hob is still hand-hot, it should be cleaned with a suitable cleaning agent and kitchen towel. Afterwards it should be washed off and then rubbed dry with a clean cloth.

Water stains can also be removed with lemon juice or vinegar. These are acidic, so if they drip onto the hob surround, make sure you wipe them off straight away with a wet cloth, otherwise dull spots will occur.

46 47

Hob frame

Oven

Appliance care

Suitable cleaners for ceramic hobs:

Cleaning agent

Glass scraper

Available from

DIY stores, electrical dealers, kitchen retailers, after-sales service

Replacement blades DIY stores, chemists, shops that stock accessories for painting and decorating, after-sales service

COLLO luneta, HOB BRITE,

Hob Clean, Hob & Sink

Clean, Sainsbury’s

CERAMIC Hob CLEANER,

SWISS CLEANER, WK TOP

Chemists, hardware/ household appliance stores, electrical retailers, supermarkets, grocers, department stores

Unsuitable cleaning agents:

Do not under any circumstances use an abrasive sponge or a scouring agent. Nor should any chemically aggressive cleaners such as oven sprays or stain removers be used.

Iridescent discoloration (metallic shimmering) is caused by the bases of some pans or by using unsuitable cleaners.

This can be removed using “HOB BRITE” or “Hob Clean” but it is a time-consuming job.

Our after-sales service will remove such stains at a charge.

The hob frame is best cleaned using lukewarm soapy water. Do not use a sharp or abrasive cleaning agent.

Please observe the following information to ensure the long-lasting attractiveness of your oven:

Never use hard scouring pads or cleaning sponges.

Oven cleaner may only be used on the enamel surfaces of the oven.

For cleaning

48

Appliance care

❑

The oven light can be switched on. To do this, simply switch the function selector to t

.

❑

The oven door can be detached.

1.

Open the oven door completely.

2.

Turn both catch levers upward to the end stop.

3.

Close the door to such an extent that it can be pulled out in an upward direction.

Cleaning the enamel surfaces

Notes

Glass cover of the oven light

A slightly dirty oven can be wiped clean using hot soapy water or diluted vinegar solution.

It is best to use an oven-cleaning agent in order to clean stubborn dirt from the oven.

❑

Oven cleaners must only be used in a cold oven.

❑

Apply the cleaning agent and allow it to take effect. For particularly stubborn dirt, it is possible to heat up the oven to 50 °C for a maximum of 2 minutes, but no longer, otherwise the enamel could be stained.

❑

Rinse out the oven thoroughly.

The oven is enamelled. Enamel must be burned in at very high temperatures, which can lead to slight discoloration of the surfaces.

The thin edges of baking trays cannot be completely coated with enamel, and may therefore be rough.

Protection against corrosion is guaranteed.

The glass cover is cleaned in the same way as the oven.

49

Drawer in base

Accessories

Troubleshooting?

Replacing parts yourself

Appliance care / faults, repairs

Wipe out the drawer in base using a damp cloth. If it is very dirty, simply add a little washing-up liquid.

Do not use any intensive or abrasive cleaning agents.

It is best to soak the accessories in a conventional detergent solution immediately after use. Any left-over food is then easily removed using a brush or cleaning sponge.

In the event of appliance malfunction, it is often the case that this is due to a minor fault only. Please read the following information before calling the after-sales service:

The cooker does not work:

❑

Check whether a power failure is to blame.

❑

Inspect the fuse box and check that the cooker fuse is in working order.

You may replace the following parts of the cooker yourself.

Only use original replacement parts.

When purchasing replacement parts, always specify the E number and FD number of your appliance to ensure that you receive the correct parts. These numbers can be found on the nameplate in the drawer in base.

All other repairs must only be carried out by fully trained after-sales service technicians,

otherwise there could be risk of serious injury to the user.

Replacing the oven light

Faults, repairs

If the oven light fails, it must be replaced.

This is what to do:

1.

Switch off the cooker fuse in the fuse box.

2.

Place a tea towel in the cold oven to prevent damage.

3.

Unscrew the glass cover in the oven interior by turning it in an anticlockwise direction.

4.

Replace the oven light with a light of the same type

(25W / 230V / E14).

5.

Insert the glass cover again.

6.

Remove the tea towel.

7.

Switch on the fuse again.

The glass cover of the oven light can also be replaced.

Replacing the glass panel on the oven door

Replacing the door seal

The glass panel is replaced as described in the Appliance

Care section “Cleaning the glass panels”.

If the door seal is defective, it must be replaced.

1.

Open the oven door.

2.

Pull out the old door seal.

3.

4 hooks are attached to the door seal. Use these hooks to insert and press in the new door seal into the front edge of the oven.

50 51


E number and

FD number

After-sales service

Our after-sales service is there for you in the event that your appliance needs to be repaired. Your nearest appliance service centre can be found in the phone book, should your appliance need repairing. The specified aftersales service centres will also be happy to inform you of a service point in your local area.

When contacting the after-sales service, always specify the product number (E no.) and production number

(FD no.) of your appliance. The nameplate containing these numbers can be found in the drawer in base. Make a note of these numbers in the space here to save time in the event of appliance malfunction.

E no.


☎

FD no.

52 53

54 55

5300035467

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