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15
OPERATION
16
Base Heat
(Bottom Heater)
Heat coming solely from the bottom of the
oven makes it possible to cook foods with a
diminished browning effect.This is
recommended for pies, tarts,and pizzas.
Fan assisted
(Fan Bottom Heater + Top Heater)
Heat from the conventional bake elements
is distributed with assistance from the fan,
to encourage uniform cooking with complex
recipes. This mode is effective for cooking
biscuits and cakes, even when cooked on
several levels.
Defrost (Rear Fan only)
Air movement inside the oven cavity is
generated by the fan. This mode is effective
at defrosting food.
Fan Forced
(Rear Heater + Rear Fan)
A heating element around the fan enables
the most uniform heating possible. This
mode minimises preheating time, and is
also the best for cooking several different
types of food at once.
Half Fan Grill
(Grill + Fan)
Air movement inside the oven softens the
intense heat of the grill, optimal for the
cooking of thick cuts of meat, for example.
Classic Convection
(Top Heater + Bottom Heater)
Heat originates from above and below the
food yielding a traditional baking effect
that is best for cooking one dish at a time.
This mode is suitable for roasts, bread,
cakes, and fatty meats such as goose or duck.
Use of the grill
The grilling process operates through
infrared rays emitted onto the dish by the
incandescent grill heater.
In order to switch on the grill you need to:
Set the oven knob to the position
marked grill.
Heat the oven for approx. 5 minutes
(with the oven door shut).
Insert a tray with a dish onto the
appropriate cooking level; and if you are
grilling on the grate insert a tray for
dripping on the level immediately below
(under the grate).
Close the oven door.
For grilling with the function grill and
combined grill the temperature must be set
to 250, but for the function fan and grill it
must be set to a maximum of 200.
Warning!
When using grill it is function
recommended that the oven door is
closed.
When the grill is in use accessible parts
can become hot.
It is best to keep children away from the
oven.
Oven guide levels
Baking pans and accessories (oven grid, baking tray, etc) may be inserted into the oven in
5 guiding levels.
Appropriate levels are indicated in the tables that follow.
Always count levels from the bottom upwards!
OPERATION
CLEANING AND MAINTENANCE
By ensuring proper cleaning and
maintenance of your oven you can have a
significant influence on the continuing
fault-free operation of your appliance.
Before you start cleaning, the oven must
be switched off and you should ensure that
all knobs are set to the “0”position. Do not
start cleaning until the oven has completely
cooled.
Oven
The oven should be cleaned after each
use.
Cool the oven completely before
cleaning.
Never clean the appliance with
pressurized hot steam cleaner!
The oven chamber should only be
washed with warm water and a small
amount of washing-up liquid.
Steam cleaning
-pour 250ml of water (1 glass) into a
bowl placed in the oven on the first level
from the bottom.
-Close the oven door,
-Set the temperature knob to 50, and
the function knob to the bottom heater
position,
-heat the oven chamber for
approximately 30 minutes,
-Open the oven door, wipe the chamber
inside with a cloth or sponge and wash
using warm water with washing-up
liquid.
After cleaning the oven chamber wipe it
dry.
Caution!
Do not use cleaning products containing
abrasive materials for the cleaning and
maintenance of the glass front panel.
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