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Gorenje GCS773B Handleiding

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DETAILED INSTRUCTIONS
FOR USE OF A COMBINED
STEAM OVEN
We thank you for your
trust and the purchase of our
appliance.
This detailed instruction manual is
supplied to make the use of this
product easier. The instructions
should allow you to learn about your
new appliance as quickly as possible.
Make sure you have received an
undamaged appliance. If you do find
transport damage, please contact the
seller from which you purchased the
appliance, or the regional warehouse
from which it was supplied. The
telephone number can be found on
the invoice or on the delivery note.
Instructions for installation and
connection are supplied on a
separate sheet.
Instructions for use are also available
at our website:
www.gorenje.com / < http://www.
gorenje.com />
Important information
Tip, note
3
CONTENTS
489564
INTRODUCTION
PREPARING THE
APPLIANCE FOR
THE FIRST USE
COOKING STEPS
MAINTENANCE
& CLEANING
TROUBLE-
SHOOTING
OTHER
4 COMBINED STEAM OVEN
8 Control unit
10 Technical specifications
11 IMPORTANT SAFETY INSTRUCTIONS
13 Before connecting the oven:
14 BEFORE USING THE APPLIANCE FOR THE FIRST TIME
14 Steam cooking
15 Testing water hardness
16 Filling the water tank
17 SWITCHING ON THE APPLIANCE FOR THE FIRST TIME
18 STEPS OF THE COOKING PROCESS (1–7)
18 Step 1: CHOOSING THE BASIC COOKING MENUS AND SETTINGS
26 Step 2: TIMER FUNCTIONS – DURATION
27 Step 3: STEP COOKING
30 Step 4: START THE COOKING PROCESS
30 Step 5: END THE COOKING PROCESS AND SWITCHING OFF
THE OVEN
32 Step 6: SELECTING ADDITIONAL FUNCTIONS
35 Step 7: CHOOSING THE GENERAL SETTINGS
37 DESCRIPTIONS OF SYSTEMS (COOKING MODES) AND
COOKING TABLES
57 MAINTENANCE & CLEANING
58 Conventional oven cleaning
58 Using the steam clean function to clean the oven
59 Cleaning the steam system
60 Cleaning the filter foam
61 Removing and cleaning the wire guides
62 Removing and inserting the oven door
64 Removing and inserting the oven door glass pane
65 Replacing the bulb
66 TROUBLESHOOTING TABLE
67 DISPOSAL
68 COOKING TEST
4
COMBINED STEAM OVEN
(DESCRIPTION OF THE OVEN AND EQUIPMENT – DEPENDING ON
THE MODEL)
Control unit
Oven door
Oven handle
Guides
– Cooking levels
Water tank door
4
3
2
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The figure represents one of the built-in appliance models. Since the appliances for which
these instructions were drawn up may have different equipment, some functions or
equipment may be described in the manual that may not be present in your appliances.
5
WIRE GUIDES
The wire guides allow preparation of the food on 4 levels (please note that the levels/
guides are counted from the bottom up).
Guides 3 and 4 are intended for grilling.
TELESCOPIC PULL-OUT GUIDES
Telescopic pull-out (extendible) guides may be fitted for the second and third level.
Pull-out guides can be partly or fully extendible.
OVEN DOOR SWITCH
The switches deactivate oven heating and the fan when the oven door is opened during
the cooking process. When the door is closed, the switches turn the heaters back on.
COOLING FAN
The appliance is fitted with a cooling fan that cools the housing and the appliance control
panel.
EXTENDED OPERATION OF THE COOLING FAN
After the oven is switched off, the cooling fan continues to operate for a short while in
order to cool the oven. (Extended cooling fan operation depends on the temperature in
the center of the oven).
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OVEN EQUIPMENT AND ACCESSORIES (depending on the model)
GLASS BAKING DISH is used for cooking
with all oven systems. It can also be used as
a serving tray.
The GRID is used for grilling or as support
for a pan, baking tray or baking dish with
the food.
There is a safety latch on the grid.
Therefore, lift the grid slightly at the front
when pulling it out from the oven.
The SHALLOW BAKING SHEET is used for
baking pastry and cakes.
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The DEEP BAKING TRAY is used for roasting
meat and baking moist pastry. It can also be
used as a drip tray.
Never place the deep baking tray in the
first guide during the cooking process, except
when grilling food or using the roasting spit
and you are only using the deep tray as a drip
tray.
STEAM SET (INOX) is used for cooking
vegetables, potatoes, fish or meat. The tray
prevents contact between the food and
condensate collected in the deep tray.
Always use the entire steam set (only for
steam cooking) on the 2nd guide.
In case of wire guides, the tray should always
be inserted into the groove between the two
wire profiles.
With telescopic extendible guides, first pull
out the guides of one level and place the
grid or the baking tray onto them. Then,
push them in with your hand as far as they
will go.
Close the oven door when the
telescopic guides are retracted all the way
into the oven.
2
3
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The appliance and some of the accessible parts tend to heat up
during cooking. Use oven mitts.
SYNCHRONIZATION BAR
The bar can be installed or removed on the
fully retractable telescopic guides. First,
completely pull out both guides of the desired
level. Insert the bar into the two slots on the
guides and push the guides in with your hand
until they stop.
BAKING PAN SUPPORT allows easy
removal of baking pans from the oven while
they are still hot.
PROBE for roasting larger chunks of meat.
DESCALING AGENT for cleaning the steam
system.
TEST PAPER STRIP for testing water
hardness.
MECHANICAL DOOR LOCK prevents
the opening of oven door until the lock is
released.
To open it, gently push your thumb to the
right while pulling the door outwards.
8
CONTROL UNIT
(Depending on the model)
AUTOMATIC
QUICK ACCESS
TO STEAM
PROGRAMS
PROFESSIONAL MODE
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1
ON/OFF KEY
2
OVEN
LIGHTING ON/
OFF KEY
3
BACK KEY
Touch briefly to
return to previous
menu.
Touch and hold to
return to main menu.
4
Selection and
CONFIRMATION
KNOB
Select the setting by
rotating the knob.
Confirm your
selection by pressing
the knob.
9
MY RECIPES
EXTRA
FUNCTIONS
GENERAL
SETTINGS
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5
MINUTE
MINDER/
ALARM
6
CHILD LOCK
KEY
Locking the control
unit
7
START/STOP
KEY
Long touch: START
Long touch during
operation: STOP
8
DISPLAY –
displays all
settings
NOTE:
The keys will respond better if you touch them with a larger area of your fingertip. Each
time you press a key, this will be acknowledged by a short acoustic signal.
10
TECHNICAL SPECIFICATIONS
(DEPENDING ON THE MODEL)
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The rating plate indicating the
basic information about the
appliance is located at the edge
of the oven and it is visible when
the oven door is opened.
A Serial number
B Code/ID
C Type
D Brand
E Model
F Technical data
G Compliance symbols
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IMPORTANT SAFETY
INSTRUCTIONS
CAREFULLY READ THE INSTRUCTIONS AND SAVE THEM
FOR FUTURE REFERENCE.
This appliance may only be used by children aged 8 years
and above and persons with reduced physical, sensory or
mental capabilities or lack of experience and knowledge if
supervision or instructions are provided to them concerning
use of the appliance in a safe way and if they understand
the hazards involved. Do not let the children play with the
appliance. Cleaning and user maintenance shall not be made
by children without supervision.
WARNING: The appliance and some of its accessible parts
may become very hot during use. Be careful not to touch
the heaters. Children younger than 8 years should be
constantly supervised.
The appliance becomes very hot during use. Be careful not
to touch the oven heaters.
WARNING: The accessible parts of the appliance may
become hot during use. Children should be kept away from
the oven.
Only use the temperature probe recommended for use in
this oven.
WARNING: Before replacing the light bulb, make sure the
appliance has been disconnected from the power mains, in
order to prevent the hazard of an electric shock.
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Do not use abrasive cleaners or sharp metal scrapers to clean
the oven as they may damage the finish or the protective enamel
coating. Such damages may lead to cracking of the glass.
Do not use steam cleaners or high pressure cleaners to clean the
appliance as this may result in an electric shock.
The appliance is not intended to be controlled with external
timers or special control systems.
The appliance is intended for household
use. Do not use it for any other purpose,
such as room heating, drying of pets or
other animals, paper, fabrics, herbs etc. as
this may lead to injury or fire hazard.
The appliance may only be connected to
the power mains by an authorized service
technician or expert.
Tampering with the appliance or non-
professional repair thereof may result
in risk of severe injury or damage to the
product.
If the power cords of other appliances
located near this appliance are caught
in the oven door, they may be damaged,
which may in turn result in a short circuit.
Therefore, keep the power cords of other
appliances at a safe distance.
If the power cord is damaged, it should
be replaced by the manufacturer or an
authorized service technician, in order to
avoid hazard.
Do not line the oven walls with aluminium
foil and do not place baking trays or other
cookware on the oven bottom. Aluminium
foil would prevent air circulation in the
oven, hinder the cooking process, and ruin
the enamel coating.
Oven door become very hot during
operation. A third glass is installed for extra
protection, reducing the temperature of the
outside surface (only with some models).
Oven door hinges may be damaged when
under excessive load. Do not place heavy
pans on open oven door and do not lean
against open oven door when cleaning the
oven cavity. Never stand on the open oven
door and do not let children to sit on it.
Appliance operation is safe with and
without tray guides.
Make sure the vents are never covered or
obstructed in any other way.
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Safe and correct use of the steam oven
Leave the appliance at room temperature for
some time before connecting it to the power
mains to allow all components to adapt to
room temperature. If the oven is stored at a
temperature near or below freezing point,
there is a danger for some components,
especially the pumps.
The appliance should not operate in an
environment with a temperature below 5
°C. Below this temperature, the water that
remains in the pumps could freeze. If the
appliance is turned on in such conditions, the
pumps could be damaged.
If the appliance does not work correctly,
disconnect it from the power mains.
Do not store items in the oven, which could
cause danger when the oven is switched on.
Do not use distilled water that is not suitable
for ingestion.
After the steam cooking is completed, there
is some residual steam in the oven. Open
the oven door carefully, as there is danger of
scalding with steam.
Clean the oven once it has cooled down to
room temperature.
After the cooking process, the remaining
water in the steam system is pumped back
into the water tank. Therefore, the water
there could be hot. Be careful when emptying
the water tank.
To prevent the build-up of limescale, leave
the oven door open after cooking to allow
the oven cavity to cool down to room
temperature.
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BEFORE CONNECTING THE OVEN:
Carefully read the instructions for use before connecting the
appliance. Repair or any warranty claim resulting from incorrect
connection or use of the appliance shall not be covered by the
warranty.
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BEFORE USING THE APPLIANCE
FOR THE FIRST TIME
After receiving the appliance remove all parts, including any transport equipment
(cardboard and polystyrene inserts), from the oven.
Clean all accessories and utensils with warm water and regular detergent. Do not use any
abrasive cleaners.
Before using the oven for the first time, heat it with the upper and lower heater system
at 200 °C for approximately one hour. The characteristic "new appliance" scent will be
released; make sure the room is well ventilated.
STEAM COOKING
Healthy and natural, steam cooking preserves the full flavour of foods. This cooking
method releases no odours. There is no need to add salt to the water or to add herbs and
spices.
Following are the advantages of steam cooking:
Cooking (braising, roasting) starts before the temperature inside the oven reaches 100 °C.
Slow cooking (braising, roasting) is also possible at lower temperatures.
It is healthy: vitamins and minerals are well preserved because only a small share of them
is dissolved in the condensation water that touches the food.
There is no need to add any fat during the cooking process. The steam maintains the taste
of food. It does not add odours, nor the taste of the grill or the pan. Furthermore, it takes
nothing away because the food is not diluted in the water. Steam does not spread the
flavour or smell; therefore, meat or fish can be cooked together with vegetables. Steam is
also suitable for blanching, defrosting and reheating or keeping the food warm.
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TESTING WATER HARDNESS
Water hardness test should be carried out before first use.
A warning will appear on the display: "Use the test paper to measure water hardness."
Soak the test paper
strip (supplied with
the appliance) in
water for one (1)
second.
Wait one minute
and observe the
number of stripes on
the paper. Enter the
information on the
number of stripes
into the appliance.
Rotate the KNOB
and confirm the
selection with the
CHECK MARK.
The highest water hardness is set as a factory default.
CHANGING THE WATER HARDNESS SETTING
Water hardness can also be set in the menu CHOOSING THE GENERAL SETTINGS.
If the correct water hardness level is not set, this could affect
appliance operation and its useful life.
4 green stripes Soft
1 red stripe Slightly hard
2 red stripes Medium hard
3 red stripes Hard
4 red stripes Very hard
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FILLING THE WATER TANK
The tank allows for independent water supply to the steamer. The tank volume amounts
to approx. 1.3 litres (maximum water level – see marking). This amount of water allows
approximately 3 hours of cooking time with max. steam cycle (hot air with steam on "high"
system).
Clean the water tank before the first use.
Always fill the water tank with clean and cool water from the pipeline,
bottled water without additives, or distilled water suitable for use
in cooking. Water that is poured into the water tank should be at a
temperature of 20 °C +/- 10 °C.
1
Press on the spot with the sticker to
open the tank door.
The sticker can be later removed.
2
Remove the water tank from the
housing by grabbing the notch.
3
Open the lid. Wash the tank with water.
Re-assemble the tank. Before use, add
fresh water up to the MAX marking on the
tank.
4
Push the water tank back into the housing
to the final position (until the short click).
Then, press the tank door to close it.
After the cooking process, the remaining
water in the steam system is pumped back into
the water tank. The lid and the water tank can
be washed with standard non-abrasive liquid
cleaners or in a dishwasher.
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SWITCHING ON THE APPLIANCE
FOR THE FIRST TIME
SETTING THE CLOCK
After connecting your appliance or after an extended power outage, 12:00 will flash on
the display.
Set the time of day.
Confirm each setting by pressing the KNOB.
The oven will also work if the clock is not set. However, timer functions are not
available in this case (see chapter SETTING THE TIMER FUNCTIONS). After a few minutes
of idling, the appliance will switch to standby mode.
CHANGING THE CLOCK SETTING
Clock settings may be changed when no timer function is activated (see chapter
CHOOSING THE GENERAL SETTINGS).
SELECTING THE LANGUAGE
If you are not happy with the language in which the messages on the display are
presented, select another one. English is the preset language.
Rotate the KNOB
and select your
language from the
list. CONFIRM the
selection.
The main menu will
appear.
Press the KNOB to
set the time.
Turn the KNOB and
first set the TICK.
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STEPS OF THE COOKING
PROCESS (1–7)
STEP 1: CHOOSING THE BASIC COOKING
MENUS AND SETTINGS
The process of preparing food in your oven can be controlled in several ways:
Rotate the KNOB and
select the symbol.
The symbol will turn
white. The NAME of
the selected menu
will appear at the top.
Automatic mode
In this mode, first select the type of food. This is followed by
automatic setting of the quantity, level of doneness, and cooking
end time.
The program offers a large choice of preset recipes reviewed by
professional chefs and nutrition experts.
Quick access to steam programs
This is a natural cooking mode that preserves the full flavour of the
food.
Professional mode
Use this mode when you wish to prepare any type and amount of
food. All settings are selected by the user.
Confirm each setting by pressing the KNOB.
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A) COOKING BY SELECTING THE TYPE OF FOOD
(Auto mode)
Confirm each setting by pressing the KNOB.
Rotate the KNOB
and select the Auto
mode. Confirm the
setting by pressing
on the KNOB.
Select the type
of food and the
dish. Confirm the
selection.
Preset values will
appear. Rotate the
KNOB and confirm
by pressing the
KNOB to change
these settings.
1 Amount
2 Doneness
3 Delayed start
4 Cooking duration
5 Cooking system and recommended level
When in the Auto mode, choose the duration or system symbol to open the
Professional mode (see section on COOKING BY SELECTING THE OPERATING MODE).
Touch the START/STOP key to start oven operation.
All selected settings are indicated on the display.
1234 5
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PREHEAT
Some dishes in the Auto mode also include the preheat function .
When you select the food, the following note will appear: "Selected program includes
preheating." Preheating started. Do not insert the food yet. The symbol °C will flash on
the display.
When the selected temperature is reached, the preheating process stops and an acoustic
signal is emitted.
The following note will appear on the display: "Preheating complete". Please insert the
food. Open the door or confirm by pressing the KNOB. The program then resumes the
cooking process with selected settings.
When the preheat function is set, delayed start function cannot be used.
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Use the preheat function if you wish to heat the oven to the desired temperature as
quickly as possible.
Fill the water tank with fresh water up to the MAX marking. Use the STEAM SET to cook
vegetables, fish, meat, and potatoes – when not cooking in a sauce. Place the steam set
into the 2nd guide.
B) STEAM COOKING (quick access to steam programs)
Confirm each setting by pressing the KNOB.
Rotate the KNOB
and select Steam.
Confirm the setting
by pressing on the
KNOB.
Select the settings
by rotating the
KNOB and pressing
it to confirm.
1 Preheating
2 Hot air with steam
3 Oven temperature
4 Cooking duration
5 Delayed start
6 Step mode (see section STEP COOKING)
123456
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SYSTEM DESCRIPTION
PRESET TEMPE-
RATURE (°C)
MIN – MAX
TEMPERATURE
(°C)
HOT AIR WITH STEAM
Microwaves are used for cooking and defrosting.
They allow quick and efficient cooking without
changing the colour or shape of the food. Three
options are available:
180
HIGH: cooking escalopes, steaks, and smaller
chunks of meat
30 - 230
MEDIUM: reheating cool/frozen meals, cooking
fish fillets and vegetables au gratin
30 - 230
LOW: cooking large chunks of meat (roast, whole
chicken), baking risen dough (bread and rolls),
cooking lasagne etc.
30 - 230
STEAM
Use this for all types of meat, stews, vegetables,
pies, cakes, bread, and dishes au gratin (i.e. food
that require longer cooking time).
100 40-100
Touch the START key to start oven operation.
The symbol °C will flash on the display until the selected temperature is reached.
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C) COOKING BY SELECTING THE OPERATING MODE
(Professional mode)
Confirm each setting by pressing the KNOB.
Rotate the KNOB
and select
Professional (Pro)
mode. Confirm the
selection.
1 Preheating
2 System
3 Oven temperature
4 Cooking duration
5 Delayed start
6 Step cooking
PREHEAT
Use the preheat function if you wish to heat the oven to the desired temperature as
quickly as possible. When this symbol is selected, the preheat function will be switched on
and a warning will appear. "Preheating started." Do not insert the food yet. The symbol °C
will flash on the display.
When the selected temperature is reached, the preheating process stops and an acoustic
signal is emitted. The following note will appear on the display: "Preheating complete".
Please insert the food. Open the door or confirm by pressing the KNOB. The program then
resumes the cooking process with selected settings.
When the preheat function is set, delayed start function cannot be used.
Select the settings
by rotating the
KNOB and pressing
it to confirm.
123456
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COOKING SYSTEMS (depending on the model)
SYSTEM DESCRIPTION
PRESET
TEMPERATURE
(°C)
MIN – MAX
TEMPERATURE
(°C)
COOKING SYSTEMS
UPPER AND BOTTOM HEATER
The heaters in the bottom and in the ceiling of the
oven cavity will radiate heat evenly into the oven
interior. Pastry or meat can only be baked/roasted at
a single height level.
200 30 – 230
UPPER HEATER
Only the heater on the oven cavity ceiling will
radiate heat. Use this heater to brown the upper side
of the dish.
150 30 – 230
BOTTOM HEATER
Only the heater on the bottom of the oven cavity
will radiate heat. Use this heater to brown the lower
side of the dish.
160 30 – 230
GRILL
Only grill heater, a part of the large grill set, will
operate.
Use this heater to grill a few open sandwiches or
beer sausages, or for toasting bread.
230 30 – 230
LARGE GRILL
The upper heater and the grill heater will operate.
The heat is radiated directly by the grill heater
installed in the oven ceiling. To boost the heating
effect, the upper heater is activated as well. This
system is used for grilling a smaller amount of open
sandwiches or beer sausages, and for toasting
bread.
230 30 – 230
GRILL WITH FAN
Grill heater and the fan will operate. This
combination is used to grill meat and to roast larger
chunks of meat or poultry at a single height level.
It is also appropriate for dishes au gratin and for
browning to a crispy crust.
170 30 – 230
HOT AIR AND BOTTOM HEATER
Bottom heater, round heater, and the fan will
operate. This is used to bake pizza, moist pastry,
fruitcakes, leavened dough and shortcrust on several
levels simultaneously.
200 30 – 230
3D HOT AIR
Round heater and the fan will operate. The fan
installed in the back wall of the oven cavity makes
sure the hot air constantly circulates around the
roast or pastry. This mode is used for roasting meat
and baking pastry at several levels simultaneously.
180 30 – 230
ECO COOKING
1)
In this mode, power consumption during the cooking
process is optimized.
This mode is used for roasting meat and baking
pastry.
180
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SYSTEM DESCRIPTION
PRESET
TEMPERATURE
(°C)
MIN – MAX
TEMPERATURE
(°C)
COOKING SYSTEMS
BOTTOM HEATER AND FAN
This is used for baking leavened but low-rising
pastry and for preserving fruit and vegetables.
180 30 – 230
AUTOMATIC COOKING OF MEAT – AUTO ROAST
MODE
In the Auto Roast mode/system, the upper heater
will operate in combination with the grill heater and
the round heater. It is used for roasting all types of
meat.
180 30 – 230
1)
It is used for determining the energy efficiency class pursuant to the EN 60350-1 standard.
Touch the START key to start oven operation. All selected settings are indicated on the display.
The symbol °C will flash on the display until the selected temperature is reached. A
short beep will be heard. Cooking/baking systems cannot be changed during operation.
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STEP 2: TIMER FUNCTIONS – DURATION
Cooking duration
Delayed start
Setting the cooking time
In this mode, you can defi ne the duration of oven operation (cooking
time). Set the desired cooking time and confi rm the setting (Maximum
operating time is 10 hours.). Cooking end time is adjusted accordingly.
Press START to start the cooking process. All selected settings are
indicated on the display.All timer
functions can be cancelled by setting the time to ”0”.
Setting the delayed start
In this mode, you may specify the duration of the cooking process
(cooking time) and the time when you wish the cooking process to
stop (end time) (Delayed start function allows delaying the start by up
to 24 hours.). Make sure the clock is accurately set to current time.
Example:
Current time: 12:00
Cooking duration: 2 hours
End of cooking: 6 pm
First, set the cooking time (COOKING DURATION), i.e. 2 hours. The sum
of the current time and cooking time is automatically displayed (2 pm).
How, set the COOKING END TIME and set the time (6 PM). Press
START to start the cooking process. The timer will wait for the start
of the cooking process. The following note will appear on the display:
"Cooking start is delayed. Cooking will start at 16:00."
The "Duration" setting
can be selected in
the basic Professional
(Pro) Mode and in the
Steam Cooking Mode.
After the set time expires, the oven will automatically stop operating (end of cooking). An
acoustic signal will be heard which you may turn off by pressing the ALARM key. After one
minute, the acoustic signal will be switched off automatically.
After a few minutes of idling, the appliance will switch to standby mode. The time of day will
appear.
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STEP 3: STEP COOKING
This mode allows you to combine three different cooking modes successively in a single
cooking process.
Choose different settings to cook your food just the way you want it.
Select the "Step
cook" setting in the
basic Professional
(Pro) mode and
Steam Cooking mode.
Confirm the setting by
pressing on the KNOB.
Select: step 1, step 2,
step 3
Confirm the settings
by pressing on the
KNOB.
The first step will already have been selected if you have already set the timer
functions.
Set the cooking
system, temperature,
and time. Confirm
the setting with
the CHECK MARK
by pressing on the
KNOB.
Total cooking time
– end.
Temperature and duration of
the selected step
Current step
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Touch the START symbol to turn on the oven. The oven starts operating immediately, with
the settings defined in Step 1. (A strip at the bottom of the display indicates the cooking
step currently in progress.) After the set cooking time elapses, Step 2 and then Step 3 are
activated, if specified.
If you wish to delete a step during operation, turn the KNOB, choose the step and
cancel it by confirming the X mark. This can only be done with steps that have not started
yet.
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STEAM INJECTION
Steam injection is recommended when cooking
− meat (towards the end of the cooking process): the meat will be juicier and softer, and
steam injection does away with the need for basting. Meat: beef, veal, pork, venison,
poultry, lamb, fish, sausages;
− bread, bread rolls: use steam during the first 5–10 minutes of baking. The crust will be
crunchy and nicely browned.
− vegetable and fruit soufflés, lasagne, starchy dishes, puddings:
− vegetables, especially potatoes, cauliflower, broccoli, carrots, zucchini, eggplant.
Steam injection can be activated in the basic Professional mode by selecting STEP
COOKING (see chapter 9).
Total cooking time in the Step Cooking mode may not be shorter than 5 minutes.
Touch the START key to start oven operation.
Select the STEAM
(injection) symbol.
Confirm your choice
with the KNOB.
Rotate the KNOB
and select the
symbol. Confirm
your choice with the
KNOB.
Total cooking time in the Step Cooking mode may not be shorter than 5 minutes...
DIRECT STEAM INJECTION
Press the symbol for steam injection. The symbol flashes until the process is complete.
Direct steam injection can be repeated in three steps; then, the steam symbol disappears.
STEAM INJECTION BY STEPS
Three injections may be selected by steps. There should be at least a three-minute time
gap between successive steam injections. First, steam is injected as a part of Step 1 and
the symbol flashes. When the set amount of time expires, the program proceeds with
Step 2, followed by Step 3. When all three steps have been carried out, the symbols are
switched off.
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STEP 4: START THE COOKING PROCESS
The START/STOP key will flash before the start of the cooking process.
Start the cooking process by briefly touching the START key.
Rotate the KNOB to change the current settings during cooking.
STEP 5: END THE COOKING PROCESS AND
SWITCHING OFF THE OVEN
For a pause in the cooking process, press the START/STOP key and hold it for a while.
When the cooking
proces is complete,
turn the
KNOB to display the
End menu with a
display of symbols.
End!
Select the icon and complete the cooking process. Main menu will
appear on the display.
Extend the cooking time
Cooking time can be extended by selecting the icon. New cooking
end time can be selected (see chapter Timer Functions).
Add to my recipes
This mode allows you to save the selected settings into the oven
memory and use them again at a later time.
After the end of the cooking process (with the steam system), clean and dry the oven.
Empty the water tank, clean it, and dry it.
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SAVING USER-DEFINED PROGRAMS (MY RECIPES)
Choose the symbol
and enter the
name by rotating the
KNOB and confirming
respective letters. If
necessary, delete a
character using the
arrow; use the check
mark or touch the
START/STOP key to
confirm the name.
Select the type of
food.
Preset values will
appear which you
can still change.
Your favourite recipes that you have previously stored in the memory can be retrieved
and used at any time. Choose the process and the settings in the main menu by selecting
the symbol.
Select the type of
food.
Press the KNOB to
save your settings.
Confirm and touch the START key to start the oven operation.
Up to 10 recipes can be stored in the memory.
DELETING A RECIPE
Select the recipe to be deleted. Press and hold the KNOB to delete the recipe; an acoustic
signal will be sounded.
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STEP 6: SELECTING ADDITIONAL FUNCTIONS
Choose Extra in the
main menu to display
the extra/additional
function menu.
Some functions are
not available with
some systems; an
acoustic signal will
indicate such cases.
Steam clean
Use it to remove stains. Pour water into the deep baking tray and
place it in the lower guide. After 13 minutes, food residues on the
enamel surfaces will have softened and they will be easy to wipe off
with a damp cloth.
Use this function when the oven has fully cooled down! (See
chapter Cleaning and Maintenance.)
Defrosting
In this mode, the air will circulate without any heaters operating.
Only the fan will be activated. Use this function to slowly defrost
frozen food (cakes, pastry, bread, rolls, and deep-frozen fruit).
By selecting the relevant symbol you may specify the type of food,
weight, or defrosting start and end time.
Halfway through the defrost time, the pieces should be turned
over, stirred and separated if they were frozen together.
Quick preheat
Use the preheat function if you wish to heat the oven to the
desired temperature as quickly as possible. This mode is not
appropriate for cooking. When the oven heats up to the selected
temperature, the preheat process is completed and the oven is
ready for cooking with the selected cooking mode.
Plate heating
Use this function to reheat your dinnerware (plates, cups) before
serving food in it to keep the food warm longer. Select the symbol
to set the temperature, and reheating start and end time.
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Regenerate
This mode is used for reheating cooked food. Owing to the use of
steam, there is no loss of quality. Taste and texture are preserved
as though the dish was freshly-cooked. A variety dishes can be
regenerated simultaneously.
• With this function, the user can set the regeneration process
start and end time.
When the cooking
proces is complete,
turn the
KNOB to display the
End menu with a
display of symbols.
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CHILD LOCK
Activate it by touching the LOCK key (key symbol). The following
message will appear on the display: "Child lock activated." Touch
the key again to deactivate the child lock.
If the child lock is activated with no timer function engaged
(only clock is displayed), then the oven will not operate.
If the child lock is activated after a timer function has been set,
then the oven will operate normally; however, it will not be possible
to change the settings.
When the child lock is activated, systems (cooking modes) or
additional functions cannot be changed. Only the cooking/baking/
roasting process can be stopped or switched off.
Child lock remains active after the oven is switched off. To select a
new system, the child lock must first be deactivated.
OVEN LIGHTING
Oven lighting is switched on automatically when the door is
opened or when the oven is switched on.
After the end of the cooking process or when the door is closed,
the light will remain on for another minute.
The light inside the oven can be switched on or off by pressing the
LIGHT key.
SETTING THE MINUTE MINDER
The minute minder can be used independently of the oven
operation. Activate it by pressing the key. The longest possible
setting is 10 hours. When the time expires, an acoustic signal will
be heard which you may turn off by touching any key. After one
minute, the acoustic signal will be switched off automatically.
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STEP 7: CHOOSING THE GENERAL SETTINGS
Choose Settings in
the main menu to
display the menu for
various settings.
Rotate the KNOB to
navigate the menu.
Confirm each setting
by pressing the
KNOB.
Language
Select the language for the text on the display.
Time
Set the time of day after the appliance is connected to the power
mains for the first time or after being disconnected from the power
mains for a longer period of time (more than one week). Set the
CLOCK – time. Set the display mode in the "Time Design" field:
digital or analogue.
Sound
Loudness of the acoustic signal can be set when no timer function
is activated (only the time of day is displayed). In this menu, you
can set the following: loudness.
Display
In this menu, you can set the following:
Lighting
Night mode - specify the time until which you wish the display to
be dimmed.
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Setting during the cooking process
In this menu, you can set the following:
Oven lighting during operation - oven lighting is switched off
when oven door is opened during operation.
Other settings
Switch o oven lighting
Reset to factory defaults
Water hardness
Descaling
After a power outage or after switching off the appliance, all
extra user settings are restored.
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DESCRIPTIONS OF SYSTEMS
(COOKING MODES) AND
COOKING TABLES
If your desired food cannot be found in the cooking table, find information for similar
food. The information displayed applies to cooking in a single level.
An interval of suggested temperature is indicated. Start with a lower temperature setting
and increase it if you find the food is not browned sufficiently.
Cooking times are rough estimates and may vary subject to some conditions.
Only preheat the oven if required by the recipe of in the tables in this instruction manual.
Heating an empty oven consumes a lot of energy. Hence, baking several types of pastry
or several pizzas successively will save a lot of energy as the oven will already have been
preheated.
Use dark, black silicon-layered or enamel-coated baking sheets and trays as they conduct
the heat very well.
When using parchment paper, make sure it is resistant to high temperatures.
When cooking larger chunks of meat or pastry, a lot of steam will be generated inside the
oven, which in turn may condense on the oven door. This is a normal phenomenon which
will not affect the operation of the appliance. After the cooking process, wipe the door
and the door glass dry.
Switch off the oven approximately 10 minutes before the end of the cooking process to
save energy by making use of the accumulated heat.
Do not cool the food in a closed oven to prevent condensation (dew).
The asterisk (*) in the table means the oven should be preheated with the selected
system.
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COOKING SYSTEMS
UPPER AND BOTTOM HEATER
Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.
Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.
Type of food Weight (g) Guide (from
the bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Pork roast 1500 1 180-200 90-120
Pork shoulder 1500 1 180-200 110-140
Pork roulade 1500 2 180-200 90-110
Roast beef 1500 1 170-190 120-150
Veal roulade 1500 2 180-200 80-100
Lamb sirloin 1500 1 180-200 60-80
Rabbit loin 1000 2 180-200 50-70
Deer shank 1500 1 180-200 90-120
Meat rolls / 2 180-200 15-30
FISH
Braised fish 200 g/piece 2 190-210 40-50
The heaters in the bottom and in the ceiling
of the oven cavity will radiate heat evenly
into the oven interior.
2
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Baking pastry
Only use one level and dark baking sheets or trays. In light-coloured baking sheets or
trays, the browning of the pastry will be poorer, as such equipment will reflect the heat.
Always place the baking trays on the grid. If you are using the supplied baking sheet,
remove the grid. Cooking time will be shorter if the oven is preheated.
Type of food Guide (from the
bottom)
Temperature (°C) Cooking time
(min)
PASTRY
White bread, 1 kg * 2
220 10-15
180-190 30-40
Buckwheat bread, 1
kg *
2 180-190 50-60
Whole grain bread, 1
kg *
2 180-190 50-60
Rye bread, 1 kg * 2 180-190 50-60
Spelt bread, 1 kg * 2 180-190 50-60
Sweet soufflé 2 170-190 40-50
Bread rolls * 2 190-210 20-30
Walnut cake 1 170-180 50-60
Sponge cake * 1 160-170 30-40
Macarons (meringue
pastry)
2 130-150 15-25
Vegetable rolls 2 190-200 25-35
Fruit rolls 2 190-200 25-35
Small pastries made
with yeast dough
2 200-210 20-30
Cabbage pirozhki * 2 190-200 25-35
Fruitcake 1 130-150 80-100
Meringue cookies 2 80-90 110-130
Jelly-filled rolls
(Buchtel)
2 170-180 30-40
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Tip Use
Is the cake done? • Pierce the cake at the top with a wooden toothpick or
skewer. If there are no traces on the pick or the skewer
when pulled out, the cake is done.
Did the cake collapse? • Check the recipe.
• Next time, use less liquid.
• Note the mixing time when using small mixers, blenders
etc.
The cake is too light at
the bottom?
• Use a dark-coloured baking sheet or tray.
• Place the baking sheet one guide lower and switch on the
lower heater towards the end of the cooking progress.
Cake with moist stuffing
is underdone?
• Increase temperature and extend baking time.
Do not insert the deep baking tray into the first guide.
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Preheat the infrared (grill) heater for five minutes.
Supervise the cooking process at all times. The meat may burn quickly due to high
temperature.
Roasting with the grill heater is suitable for crispy and low-fat cooking of bratwurst, cuts
of meat and fish (steaks, escalopes, salmon steaks or fillets etc.) or toasted bread.
When grilling directly on the grid, smear it with oil to prevent the meat from sticking onto
it and insert it into the 4th guide. Insert the drip tray in to the 1st or 2nd guide. When
grilling in a baking tray, make sure there is enough liquid in the tray to prevent burning.
Turn the meat during cooking.
After grilling, clean the oven, the accessories, and the utensils.
Grilling table – small grill
Type of food Weight (g) Guide (from
the bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Beefsteak, rare 180 g/piece 3 230 20-25
Pork neck fillet 150 g/piece 3 230 25-30
Cutlets/chops 280 g/piece 3 230 30-35
Grill sausages 70 g/piece 3 230 20-25
TOASTED BREAD
Toast / 3 230 5-10
Open sandwiches / 3 230 5-10
LARGE GRILL, GRILL
When grilling food with the large grill, the
upper heater and the grill heater fitted on
the ceiling of the oven cavity will operate.
When grilling with normal (not large) grill,
only grill heater, a part of the large grill set,
will operate.
2
4
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Grilling table – large grill
Type of food Weight (g) Guide (from
the bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Beefsteak, rare 180 g/piece 3 230 10-15
Beefsteak, well done 180 g/piece 3 230 15-20
Pork neck fillet 150 g/piece 3 230 15-20
Cutlets/chops 280 g/piece 3 230 20-25
Veal escalope 140 g/piece 3 230 15-20
Grill sausages 70 g/piece 3 230 10-20
Spam (Leberkäse) 150 g/piece 3 230 15-20
FISH
Salmon steaks/fillets 200 g/piece 3 230 15-20
TOASTED BREAD
6 slices of bread / 3 230 1-4
Open sandwiches / 3 230 2-5
Always keep the oven door closed when using the grill (infrared) heater.
Grill heater, grid, and other oven accessories get very hot during grilling. Therefore, use
oven mitts and meat tongs.
Always keep the oven door closed when using the grill (infrared)
heater.
Grill heater, grid, and other oven accessories get very hot during
grilling. Therefore, use oven mitts and meat tongs.
43
In this operating mode, the grill heater and
the fan operate simultaneously. Suitable for
grilling meat, fish, and vegetables.
(See descriptions and tips for GRILL.)
2
4
Type of food Weight (g) Guide
(from the
bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Duck 2000 1 180-200 90-110
Pork roast 1500 1 170-190 90-120
Pork shoulder 1500 1 160-180 100-130
Half of chicken 700 1 190-210 50-60
Chicken 1500 1 200-220 60-80
Meat loaf 1500 1 160-180 70-90
FISH
Trout 200 g/piece 2 200-220 20-30
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GRILL WITH FAN
44
The bottom heater, the round heater, and
the hot air fan will operate. Suitable for
baking pizzas, apple pies, and fruitcakes.
2 (See descriptions and tips for UPPER and
BOTTOM HEATER.)
2
Type of food Guide (from the
bottom)
Temperature (°C) Cooking time
(min)
Cheesecake, short crust 2 160-170 60-70
Pizza * 2 220-230 10-15
Quiche Lorraine,
shortcrust
1 200-210 50-60
Apple strudel, phyllo
dough
2 180-190 50-60
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HOT AIR AND BOTTOM HEATER
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1
Remove the cap (the socket is in the
front upper corner of the oven right
wall).
2
Connect the meat probe plug to the
socket and stick the probe into the
food. (If any timer settings were activated,
they will be cancelled.)
3
Choose the system (lower heater and
fan).
Preset temperature and probe temperature
will be displayed. Touch the START key.
Roasting with a meat probe
In this mode, set the desired temperature of the food core. The oven operates until the
food core reaches the set temperature. Temperature core is measured by the temperature
probe.
Meat probe cannot be used with microwave systems.
During cooking, the rising temperature of the core will be displayed (the desired core
temperature may be adjusted during the cooking process).
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Only use the probe intended for use with your oven.
Make sure the probe does not touch the heater during cooking.
After the cooking process, the probe will be very hot. Take care
to prevent burning.
When the set core temperature is reached, the cooking process will stop.
An acoustic signal will be heard which you may turn off by touching any key. After one minute,
the acoustic signal will be switched off automatically. Clock will appear on the display.
After cooking, replace the cap.
Degrees of doneness for meat
TYPE OF MEAT Core temperature (°C)
BEEF
Raw 40-45
Rare 55-60
Medium 65-70
Well done 75-80
VEAL
Well done 75-85
PORK
Medium 65-70
Well done 75-85
LAMB
Well done 79
MUTTON
Raw 45
Rare 55-60
Medium 65-70
Well done 80
GOAT MEAT
Medium 70
Well done 82
POULTRY
Well done 82
FISH
Well done 65-70
47
Round heater and the fan will operate. The
fan installed in the back wall of the oven
cavity makes sure the hot air constantly
circulates around the roast or pastry.
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360° HOT AIR
Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.
Provide enough liquid during the cooking process to prevent the meat from burning. Turn
the meat during roasting. The roast will remain juicier if you cover it.
Type of food Weight (g) Guide (from
the bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Pork roast, including
skin
1500 1 170-190 90-120
Chicken, whole 1500 2 180-200 70-90
Duck 2000 1 170-190 120-150
Chicken breast 1000 2 190-210 50-60
Stuffed chicken 1500 1 190-210 110-130
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Baking pastry
Preheating is recommended.
Biscuits and cookies can be baked in shallow baking sheets on several levels
simultaneously (2nd and 3rd).
Note that baking time can differ even with if the baking sheets used are the same. The
biscuits in the upper baking sheet may be ready sooner than those in the lower one.
Always place the baking trays on the grid. If you are using the supplied baking sheet,
remove the grid.
For even browning, make sure the biscuits are of the same thickness.
Type of food Guide (from the
bottom)
Temperature
(°C)
Cooking time
(min)
PASTRY
Sponge cake 1 160-170 30-40
Crumble cake 2 170-180 25-35
Plum cake 1 160-170 30-40
Sponge roll * 2 170-180 15-25
Fruit cake, short crust 1 170-180 50-70
Challah (braided yeast bun) 2 170-180 35-50
Apple strudel 2 180-190 50-60
Pizza * 2 210-220 15-20
Biscuits, short crust * 2 160-170 15-25
Biscuits, pressed * 2 150-160 20-30
Small cakes * 2 150-160 20-30
Cookies, leavened 2 180-190 20-35
Cookies, phyllo dough 2 180-190 20-30
Cream-filled pastry 2 190-200 25-45
FROZEN PRODUCTS
Apple and cottage cheese
strudel
2 180-190 55-70
Pizza 2 190-200 20-35
Fried potatoes, oven-ready 2 210-220 25-40
Croquettes, oven-baked 2 210-220 20-35
Do not insert the deep baking tray into the first guide.
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ECO COOKING
Round heater and the fan will operate. The
fan installed in the back wall of the oven
cavity makes sure the hot air constantly
circulates around the roast or pastry.
Type of food Guide (from the
bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Pork roast, 1 kg 1 200-210 110-130
Pork roast, 2 kg 1 200-210 130-150
Beef roast, 1 kg 1 210-220 100-120
FISH
Whole fish, 200 g/piece 2 200-210 40-50
Fish fillet, 100 g/piece 2 210-220 25-35
PASTRY
Pressed cookies 2 180-190 20-30
Small cupcakes 2 190-200 30-35
Sponge roll 2 200-210 15-25
Fruit cake, short crust 1 190-200 55-65
DISHES AU GRATIN
Potatoes au gratin 2 190-200 40-50
Lasagne 2 200-210 45-55
FROZEN PRODUCTS
Pommes frites, 1 kg 2 230-240 35-45
Chicken medallions, 0.7 kg 2 220-230 30-40
Fish sticks, 0.6 kg 2 220-230 30-40
Do not insert the deep baking tray into the first guide.
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PRESERVATION
Prepare the food to be preserved and jars as usual. Use jars with a rubber sealing ring and
a glass cover. Do not use jars with threaded or metal caps or metal tins. Make sure the jars
are of equal size, filled with the same contents, and tightly sealed.
Pour 1 litre of hot water into the deep tray (approx. 70°C) and place 6 1-litre jars into the
tray. Place the tray into the oven on the second guide.
During preservation, observe the food and cook until the liquid in the jars starts to simmer
– when bubbles appear in the first jar.
Type of food Guide (from
the bottom)
Temperatu-
re (°C)
Cooking
time (min)
Tempera-
ture at the
start of
simmering
Resting
time in the
oven (min)
FRUIT
Strawberries
(6×1 l)
2 180 40-60 switch off 20-30
Stone fruits
(6×1 l)
2 180 40-60 switch off 20-30
Fruit mush
(6×1 l)
2 180 40-60 switch off 20-30
VEGETABLE
Pickled
gherkins (6×1 l)
2 180 40-60 switch off 20-30
Beans/carrots
(6×1 l)
2 180 40-60 120 °C, 60
min
20-30
BOTTOM HEATER AND FAN
This is used for baking leavened but low-
rising pastry and for preserving fruit and
vegetables. Use the second guide from the
bottom and a rather shallow baking tray
to allow the hot air to circulate across the
upper side of the dish.
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AUTOMATIC COOKING OF MEAT – AUTO ROAST MODE
In the Auto Roast mode, the upper heater
will operate in combination with the grill
heater and the round heater. It is used for
roasting all types of meat.
2
1
When grilling directly on the grid, smear it with oil to prevent the meat from sticking onto
it and insert it into the 2nd guide. Insert a drip tray into the 1st guide. When roasting meat
in a baking tray, insert it into the 1st guide.
Type of
food
Weight (g) Guide (from
the bottom)
Temperature
(°C)
Cooking
time (min)
Core
temperatur
(°C)
Beef
tenderloin
1000 2 170-190 60-80 55-75*
Chicken,
whole
1500 2 180-200 65-85 85-90
Turkey 4000 2 170-190 150-180 85-90
Pork roast 1500 2 170-190 100-120 70-85
Meat loaf 1000 2 170-190 50-65 80-85
Veal 1000 2 170-190 70-90 75-85
Lamb 1000 2 180-200 50-70 75-85
Venison 1000 2 180-200 60-90 75-85
Whole fish 1000 2 170-190 40-50 75-85
Chicken
thighs
1000 2 190-210 45-55 85-90
* rare = 55–60 °C; medium = 65–70 °C; well done = 70–75 °C
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COMBINED SYSTEMS / STEAM SYSTEM
HOT AIR WITH STEAM
Type of food Weight (g) Guide
(from the
bottom)
Steam
intensity
Tempera-
ture (°C)
Cooking
time (min)
Beef/leg 1000 1 1 170-190 80-110
Beef/tenderloin 1000 1 2 180-200 50-70
Veal/leg 1000 1 1 180-200 80-110
Lamb 1000 1 1 180-200 60-90
Poultry, whole 1500 1 1 180-200 65-85
Poultry/breast 1000 2 3 180-200 50-60
Pork/fillet 1000 1 2 180-200 50-70
Fish 200 g/
piece
2 2 190-210 25-35
Potatoes 1000 2 1 190-210 45-60
Potatoes with broccoli 1000 2 2 180-200 35-50
Water from the steam generator enters
the oven cavity in the form of steam. In
addition, round heater with fan operates to
provide continuous circulation of the hot air
and steam.
Fill the water tank with fresh water.
2
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Meat
Type of food Weight (g) Guide (from
the bottom)
Temperature
(°C)
Cooking time
(min)
Sauerkraut and sausage 700 2 100 30-40
Beef steak 1000 2 100 40-50
Chicken breast 1000 2 100 20-30
Shrimps 1000 2 100 20-30
Fish fillet 500 2 80 15-20
Fish steak 500 2 80 20-25
Whole fish 400 2 100 20-30
Mussels 1000 2 100 15-20
Frankfurter sausage 1000 2 85 10-15
STEAM
Water from the steam generator enters the
oven cavity in the form of steam.
Fill the water tank with fresh water.
2
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Vegetables
Type of food Weight (g) Ratio
food:liquid
Guide
(from the
bottom)
Tempera-
ture (°C)
Cooking
time (min)
String beans 500 / 2 100 55-65
Beans – seeds 500 1:2 2 100 90-100
Peas 500 / 2 100 20-25
Caulifl ower – whole 500 / 2 100 25-35
Caulifl ower –
chopped
500 / 2 100 15-25
Broccoli – whole 500 / 2 100 20-30
Broccoli – chopped 500 / 2 100 15-25
Carrot – whole 500 / 2 100 25-35
Carrot – diced 500 / 2 100 20-30
Corn 500 / 2 100 25-35
Chickpeas 500 1:2 2 100 85-95
Fennel 500 / 2 100 15-25
Kohlrabi 500 / 2 100 25-35
Red beets - whole 500 / 2 100 65-75
Bell peppers 500 / 2 100 15-20
Radicchio 500 / 2 100 15-20
Brussels sprout 500 / 2 100 20-30
Asparagus 500 / 2 100 15-25
Spinach 500 / 2 100 10-15
Swiss chard 500 / 2 100 15-20
Mixed vegetables 1000 / 2 100 25-35
Cabbage 500 / 2 100 35-45
Chinese cabbage 500 / 2 100 30-40
Eggplant /
aubergines
500 / 2 100 10-20
Courgettes 500 / 2 100 10-20
Potatoes, whole 500 / 2 100 30-40
Potatoes, sliced 500 / 2 100 25-35
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Pasta/rice/cereals
Type of food Weight (g) Ratio
food:liquid
Guide
(from the
bottom)
Tempera-
ture (°C)
Cooking
time (min)
White rice 200 1:2 2 100 25-35
Brown rice 200 1:2 2 100 55-65
Risotto Recipe 1:2 2 100 30-40
Pasta 200 1:2 2 100 15-25
Whole grain pasta
200 1:2 2 100 15-25
Millet 250 1:1 2 100 25-35
Gnocchi 500 / 2 100 15-25
Dumplings 500 / 2 100 15-25
Tortellini 500 / 2 100 20-30
Couscous 500 1:1 2 100 15-20
Ravioli 500 / 2 100 15-20
* Cover the container with a foil
Deserts
Type of food Weight (g) Ratio
food:liquid
Guide
(from the
bottom)
Tempera-
ture (°C)
Cooking
time (min)
Melting chocolate * 200 / 2 50 20-30
Soaking/dissolving
gelatin *
1 pack / 2 50 15-20
Rice pudding Recipe 1:4 2 100 30-40
Leavened dough Recipe / 2 40 25-35
Crème caramel Recipe / 2 100 40-50
Egg dishes
Type of food Weight (g) Guide (from
the bottom)
Temperature
(°C)
Cooking time
(min)
Soft-boiled eggs 200 2 100 10-15
Hard-boiled eggs 200 2 100 15-20
Poached eggs 200 2 100 13-17
Scrambled eggs 200 2 100 10-15
Omelette with
bacon
Recipe 2 100 15-20
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Fruit
Type of food Weight (g) Guide (from
the bottom)
Temperature
(°C)
Cooking time
(min)
Apple slices 500 2 100 5-15
Apricot slices 500 2 100 5-15
Cherries 500 2 100 10-15
Gooseberries 500 2 100 5-15
Pear – chunks 500 2 100 5-15
Plums 500 2 100 5-15
Rhubarb 500 2 100 5-15
Nectarines 500 2 100 5-10
Defrosting
Type of food Weight (g) Guide (from
the bottom)
Temperature
(°C)
Defrosting
time (min)
Frozen meat 500 2 50 40-50
Frozen poultry
1500 2 50 50-60
Frozen fish, 200 g
/ piece
1000 2 50 35-45
Frozen fruit 500 2 50 10-20
Frozen ready-made
meals
1000 2 60 45-60
57
MAINTENANCE & CLEANING
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Be sure to unplug the appliance from the power supply and wait
for the appliance to cool down.
Children should not clean the appliance or perform maintenance
tasks without proper supervision.
Aluminium finish
Clean the aluminium finish with non-abrasive liquid cleaners intended for such surfaces.
Apply the cleaner onto a wet cloth and clean the surface. Then, rinse the surface with
water. Do not apply the cleaner directly onto the aluminium finish.
Do not use abrasive cleaners or sponges.
Note: The surface should not come into contact with oven cleaning sprays as this may
result in visible and permanent damage.
Stainless steel sheet front side of the housing
(depending on the model)
Clean this surface only with a mild detergent (soapsuds) and a soft sponge that will not
scratch the finish. Do not use abrasive cleaners or cleaners containing solvents as they
may damage the housing finish.
Lacquer-coated surfaces and plastic parts
(depending on the model)
Clean the knobs and door handle with a soft cloth and liquid cleaners intended for
smooth lacquer-coated surfaces. You may also use cleaners intended for such surfaces as
instructed by the cleaner manufacturer.
The aluminium-coated surfaces should not come into contact with oven cleaning
sprays as this may result in visible and permanent damage.
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CONVENTIONAL OVEN CLEANING
You may use the standard cleaning procedure to clean stubborn dirt in the oven (using
cleaners or an oven spray). After such cleaning, rinse the cleaner residues thoroughly.
Clean the oven and the accessories after each use to prevent the dirt from burning into the
surface. The easiest way to remove fat is by using warm soapsuds while the oven is still warm.
With stubborn dirt and grime, use conventional oven cleaners. Rinse the oven thoroughly with
clean water to remove all cleaner residue.
Never use aggressive cleaners, abrasive cleaners, abrasive sponges, stain and rust removers etc.
Clean the accessories (baking sheets and trays, grids etc.) with hot water and detergent.
The oven, the oven cavity and the baking trays are lined with a special enamel coating for a
smooth and resistant surface. This special coating makes cleaning at room temperature easier.
USING THE STEAM CLEAN FUNCTION TO
CLEAN THE OVEN
Before running the Steam Clean program, add fresh water into the water tank.
Press the START
key.
Choose "Extra/
Additional Functions"
in the main menu
and select the Steam
Clean symbol.
Confirm the setting
by pressing on the
KNOB.
After starting the program, wait until the time indicated on the screen expires (13
minutes).
When the Steam Clean program is complete, wait for the oven to cool down sufficiently so
that you can wipe the oven interior safely, without burning yourself.
Use the Steam Clean function after the oven has fully cooled
down.
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CLEANING THE STEAM SYSTEM
Cleaning depends on the water hardness level.
Water hardness °N Estimated use
of water in litres
before descaling is
required
Number of coloured
stripes on the test
strip
Soft 0–3 dH 100 4 green stripes
Slightly hard 3-7 dH 70 1 red stripe
Medium hard 7-14 dH 50 2 red stripes
Hard 14-21 dH
35 3 red stripes
Very hard >21 dH 25 4 red stripes
We recommend using the descaling agent as it delivers quality results of the steam
system cleaning process.
The following note will appear on the display: "Please run the descaling procedure." The
notes on the display will guide you through the descaling procedure.
1. Add the descaling agent into the water tank (diluted in water at a ratio of 1:8).
2. Descaling procedure is in progress.
3. Descaling procedure complete. Please remove the liquid, rinse the water tank and add
fresh water for the rinsing process.
4. Rinsing process complete. Clean the tank and wipe the oven.
Also clean the filter foam (see chapter CLEANING THE FILTER FOAM)
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CLEANING THE FILTER FOAM
Any time you clean the water tank or descale the appliance, also clean the filter foam.
1
Open the water tank cover.
2
Remove the inlet pipe from the pipe
attachment.
3
Clean the inlet pipe with the filter foam
under running water. Rinse the foam
clean so that there are no visible impurities
on it. Thus, you will make sure the appliance
operates correctly and preserve the fresh
flavour and smell of food.
If the filter foam is detached from the
inlet pipe, replace it by inserting the pipe
to the depth of two thirds of the overall
foam length.
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REMOVING AND CLEANING THE WIRE
GUIDES
Only use conventional cleaners to clean the guides.
1
Undo the screw.
2
Remove the guides from the holes in
the back wall.
After cleaning, re-tighten the screws on the guides with a
screwdriver.
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B
A
REMOVING AND INSERTING THE OVEN
DOOR
1
First, fully open the door (as far as it will
go).
2
Slightly lift the hinge retainers and pull
the door towards you.
3
Slowly close the door to a 45-degree
angle (relative to the position of the
fully closed door); then, lift the door and
pull it out.
To replace the door, observe the
reverse order. If the door does not open or
close properly, make sure the notches on
the hinges are aligned with the hinge beds.
When replacing the door, always make sure the hinge retainers
are correctly placed in the hinge beds to prevent sudden closing
of the main hinge which is connected to a strong main spring. If
the main spring is engaged, there is a risk of injury.
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SOFT DOOR OPENING (depending on the model)
Oven door is fitted with a system that dampens the door opening force, starting at the
75-degree angle.
SOFT DOOR CLOSING (depending on the model)
Oven door is fitted with a system that dampens the door closing force, starting at the
75-degree angle. It allows simple, quiet, and smooth closing of the door. A gentle push
(to a 15-degree angle relative to the closed door position) is enough for the door to close
automatically and softly.
If the force applied to close the door is too strong, the effect of
the system is reduced or the system will be bypassed for safety.
MECHANICAL DOOR LOCK (depending on the model)
Open the door lock by gently pushing it to the right with your thumb while simultaneously
pulling the door outwards.
When the oven door is closed, the door lock automatically
returns to the initial position.
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REMOVING AND INSERTING THE OVEN
DOOR GLASS PANE
Oven door glass pane can be cleaned from the inside, but it has to be removed first.
Remove the oven door (see chapter "Removing and replacing the oven door").
1
Slightly lift the supports on the left and
right side of the door (marking 1 on the
support) and pull them away from the glass
pane (marking 2 on the support).
2
Hold the door glass pane by the lower
edge; slightly lift it so that it is no longer
attached to the support; and remove it.
3
To remove the third glass pane (only
with some models), lift and remove it.
Also remove the rubber seals on the glass
pane.
To replace the glass pane, observe the
reverse order. The markings (semicircle) on
the door and the glass pane should overlap.
65
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c b a
REPLACING THE BULB
The bulb is a consumable and therefore not covered by warranty. Before changing the
bulb, remove the trays, the grid, and the guides.
Use a Phillips (cross) screwdriver. (Halogen lamp: G9, 230 V, 25 W)
1
Use a flat screwdriver to release the bulb
cover and remove it.
NOTE: Make sure not to damage the
enamel.
2
Remove the halogen bulb.
Use protection to avoid burs.
There is a gasket on the cover which
should not be removed. Do not allow the
gasket to be detached from the cover. The
gasket should fit correctly onto the oven
cavity wall.
66
TROUBLESHOOTING TABLE
Problem/error Solution
There is no response of
the sensors; the display is
frozen.
Disconnect the appliance from the power mains for a few
minutes (undo the fuse or switch off the main switch);
then, reconnect the appliance and switch it on.
The main fuse in your home
trips often.
Call a service technician.
The oven lighting does not
work.
The process of changing the light bulb is described in the
chapter
The pastry is underdone. Cleaning and Maintenance.
Error code is displayed:
ERRXX ...
* XX denotes the number/
code of the error.
• There is an error in the electronic module operation.
Disconnect the appliance from the power mains for a
few minutes. Then, reconnect it and set the time of day.
• If the error is still indicated, call a service technician.
Water is not pumped into
the steam system.
• Check the water level in the water tank.
• Not enough water in the water tank
• Make sure the tubes on the back of the water tank and
the holes are not clogged.
If the problems persist despite observing the advice above, call
an authorized service technician. Repair or any warranty claim
resulting from incorrect connection or use of the appliance shall
not be covered by the warranty. In this case, the user will cover the
cost of repair.
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Before the repair, disconnect the appliance from the power mains
(by removing the fuse or by removing the plug from the wall
outlet).
67
DISPOSAL
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We reserve the right to any changes and errors in the instructions for use.
Packaging is made of environmentally friendly materials that can
be recycled, disposed of, or destroyed without any hazard to
the environment. To this end, packaging materials are labelled
appropriately.
The symbol on the product or its packaging indicates that the
product should not be treated as normal household waste. The
product should be taken to an authorized collection center for
waste electric and electronic equipment processing.
Correct disposal of the product will help prevent any negative
effects on the environment and health of people which could occur
in case of incorrect product removal. For detailed information on
removal and processing of the product, please contact the relevant
municipal body in charge of waste management, your waste
disposal service, or the store where you bought the product.
68
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COOKING TEST
Food tested in compliance with the EN 60350-1 standard.
Conventional baking
Dish Equipment Guide (from
the bottom)
Tempera-
tura (°C)
Cooking
time (min)
System
Shortbread -
single level
Shallow enamel-
coated baking
sheet
2 140-150 * 25-40
Shortbread -
single level
Shallow enamel-
coated baking
sheet
2 140-150 * 25-40
Shortbread -
two levels
Shallow enamel-
coated baking
sheet
2, 3 140-150 * 25-40
Cupcakes -
single level
Shallow enamel-
coated baking
sheet
2 140-150 * 20-35
Cupcakes -
single level
Shallow enamel-
coated baking
sheet
2 150-160 * 20-35
Cupcakes - two
levels
Shallow enamel-
coated baking
sheet
2, 3 140-150 * 30-45
Sponge cake
Round metal
mould, diameter
26 cm/Wire shelf
1 160-170 * 20-35
Sponge cake
Round metal
mould, diameter
26 cm/Wire shelf
1 160-170 * 20-35
Apple pie
2 x round metal
mould, diameter
20 cm/Wire shelf
1 170-180 65-85
Apple pie
2 x round metal
mould, diameter
20 cm/Wire shelf
2 160-170 65-85
Sponge cake
Round metal
mould, diameter
26 cm/Wire shelf
2 150-160
10
* Preheat for 10 minutes. Do not use fast preheat function
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Grilling
Dish Equipment Guide (from
the bottom)
Temperatu-
re (°C)
Cooking
time (min)
SYSTEM
Toast Wire shelf 4 230 * 1:00-3:00
Beefburgers
Wire shelf
+ baking
sheet as
drip tray
3 230 * 25-35 **
* Preheat for 10 minutes. Do not use fast preheat function
Steaming
Dish Equipment Guide (from
the bottom)
Temperatu-
re (°C)
Cooking
time (min)
System
Broccoli, fresh;
one container
perforated
container
+ baking
sheet as
drip tray
2+1 100 22-27
Broccoli, fresh;
300 g
perforated
container
+ baking
sheet as
drip tray
2+1 100 17-22
Peas, frozen;
2,5 kg
perforated
container
+ baking
sheet as
drip tray
2+1 100 45-50
Peas, frozen;
1,8 kg per
container
2 x
perforated
container
+ baking
sheet as
drip tray
3+2+1 100 50-60
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71
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COMBI STEAM_DM_45 en (02-17)
… 7 …

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