Dear customer!
Thank you for choosing this quality product from ASKO. We hope it will
meet your expectations and fulfi l your needs for many years to come.
Scandinavian design combines clean lines, everyday functionality and
high quality. These are key characteristics of all our products and the
reason they are greatly appreciated throughout the world.
Operating instructions
BO4CS2T1-42 OCS8476S
2
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 fi nd 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.asko.com / < http://www.asko.com />
Important information
Tip, note
3
COMBINED STEAM OVEN 4
TECHNICAL SPECIFICATIONS 4
CONTROL UNIT 7
IMPORTANT SAFETY INSTRUCTIONS 8
BEFORE CONNECTING THE OVEN: 9
BEFORE USING THE APPLIANCE FOR
THE FIRST TIME 10
FILLING THE WATER TANK 11
STEPS OF THE COOKING
PROCESS (1–6) 12
STEP 1: SWITCHING ON THE APPLIANCE
FOR THE FIRST TIME 12
STEP 2: CHOOSING THE BASIC COOKING
MENUS AND SETTINGS 14
STEP 3: STARTING THE COOKING PROCESS 24
STEP 4: END OF COOKING AND SWITCHING
OFF THE OVEN 24
STEP 5: SELECTING ADDITIONAL
FUNCTIONS/EXTRAS 25
STEP 6: CHOOSING THE GENERAL
SETTINGS 27
DESCRIPTIONS OF SYSTEMS (COOKING
MODES) AND COOKING TABLES 28
MAINTENANCE & CLEANING 45
CONVENTIONAL OVEN CLEANING 45
USING THE STEAM CLEAN FUNCTION
TO CLEAN THE OVEN 46
CLEANING THE FILTER FOAM 47
REMOVING AND CLEANING THE WIRE
GUIDES 48
REMOVING AND INSERTING THE OVEN
DOOR 49
REMOVING AND INSERTING THE OVEN
DOOR GLASS PANE 50
REPLACING THE BULB 51
TROUBLESHOOTING TABLE 52
DISPOSAL 53
COOKING TEST 54
CONTENTS
4
3.5 kW
XXXXXX
SER. Nr: XXXXXX
ART. Nr:
max
TN XXXXX
Pn :
TYPE:
XXXXXX
220-240V ~
220V-240V, 50/60Hz
Control unit
Oven door
Oven handle
Guides
– Cooking levels
Water tank door
4
3
2
1
(DESCRIPTION OF THE OVEN AND EQUIPMENT – DEPENDING ON THE MODEL)
The fi gure represents one of the built-in appliance models. Since the appliances for which these instructions were drawn
up may have diff erent equipment, some functions or equipment may be described in the manual that may not be present
in your appliances.
TECHNICAL SPECIFICATIONS
(DEPENDING ON THE MODEL)
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.
COMBINED STEAM OVEN
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 GUIDES
Telescopic pull-out guides may be fi tted for the 2nd, 3rd,
and 4th level.
There are several diff erent designs of the pull-out guides
(depending on the model):
three partially extendible, one fully and two partially
extendible, and three fully extendible guides.
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 fi tted 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).
OVEN EQUIPMENT AND ACCESSORIES
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, the
grid has to be lifted slightly at the front when pulling it out
from the oven.
The SHALLOW BAKING SHEET is used for baking
pastry and cakes.
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 fi rst 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.
PERFORATED DEEP TRAY is used for cooking
vegetables, potatoes, fi sh or meat. The tray prevents
contact between the food and condensate collected in
the deep tray.
When using the perforated tray, always place the
deep tray underneath it. This combination is only used
for steam cooking on the 2nd guide.
The grid or the tray should always be inserted into the
groove between the two wire profi les.
6
With telescopic extendible guides, fi rst 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.
2
3
4
Close the oven door when the telescopic guides are
retracted all the way into the oven.
The appliance and some of the accessible parts tend
to heat up during cooking. Use oven mitts.
7
CONTROL UNIT
NOTE:
The keys will respond better if you touch them with a larger area of your fi ngertip. Each time you press a key, this will be
acknowledged by a short acoustic signal.
Navigate the menu by sliding your fi nger up and down or left and right. Confi rm your selection with a touch.
1
ON/OFF KEY
2
BACK KEY
Touch briefl y to
return to previous
menu.
Touch and hold
to return to main
menu.
3
DISPLAY – For
selection and
display of settings
4
START/STOP
KEY
5
CHILD LOCK
KEY
8
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.
Do not use abrasive cleaners or sharp metal scrapers to clean the oven as they may damage the
fi nish 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 fi re 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.
Make sure the vents are never covered or obstructed in
any other way.
IMPORTANT SAFETY INSTRUCTIONS
9
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.
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.
10
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.
When the oven heats up for the fi rst time, the
characteristic smell of a new appliance will be emitted.
Ventilate the room thoroughly during the fi rst use.
STEAM COOKING
Healthy and natural, steam cooking preserves the full
fl avour 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
fl avour or smell; therefore, meat or fi sh can be cooked
together with vegetables. Steam is also suitable for
blanching, defrosting and reheating or keeping the food
warm.
BEFORE USING THE APPLIANCE FOR THE FIRST TIME
11
FILLING THE WATER TANK
The tank allows for independent water supply to the steamer. The tank volume amounts to approx. 1.2 litres (maximum
water level – see marking).
Clean the water tank before the fi rst use.
Always fi ll 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.
klik
klik
MAX
MAX
1
Apply pressure to open the water tank door.
2
Remove the water tank from the housing by grabbing
the notch.
3
Open the water tank cover and wash it with water.
Before use, add fresh water up to the MAX marking
on the tank.
4
Push the water tank back into the housing to the
position in which the position switch is activated.
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. Empty,
clean, and dry the water tank. Add fresh water to the tank
before next use.
12
STEP 1: SWITCHING ON THE APPLIANCE FOR THE FIRST TIME
SETTING THE CLOCK
After connecting your appliance to the power mains or after an extended power outage, CLOCK settings will appear on
the display.
Navigate the menu by sliding your fi nger up and down.
Set the CLOCK by touching the display. Confi rm the setting with the START/
STOP key.
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.
When you touch the line with the desired language, the size of the letters in
that line will increase.
Press the key to return to MAIN MENU.
STEPS OF THE COOKING PROCESS (1–6)
13
TESTING WATER HARDNESS
Water hardness test should be carried out before fi rst 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. Confi rm by pressing
the START/ STOP key.
4 green stripes Soft
1 red stripe Slightly hard
2 red stripes Medium hard
3 red stripes Hard
4 red stripes Very hard
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.
14
STEP 2: CHOOSING THE BASIC COOKING MENUS AND SETTINGS
The process of preparing food in your oven can be controlled in several ways:
Navigate the menu by sliding your fi nger left and right.
Select the desired mode by touching the corresponding image. The name of
the selected menu will appear at the top.
Professional mode
Use this mode when you wish to prepare any type and amount of food. All settings are selected by the user.
Automatic mode
In this mode, fi rst select the type of food. This is followed by automatic setting of the quantity, level of doneness, and
cooking end time.The program off ers a broad choice of preset recipes reviewed by professional chefs and nutrition
experts.
My recipes
This mode allows you to prepare your food the way you like it, with the same steps and settings each time. Save your
favourite recipes to oven memory and retrieve them the next time you need them.
Steam mode
This is a natural cooking mode that preserves the full fl avour of the food.
15
A) COOKING BY SELECTING THE TYPE OF FOOD (Auto mode)
Choose the Auto mode.
Select the type of food and the dish.
Preset values will be displayed:
- amount,
- doneness level (intensity),
- cooking time (cooking end time is displayed in grey).
Amount and doneness level can be adjusted. Selected values will appear.
EXTRA SETTINGS (EXTRAS)Choose them by touching the upper strip or the
corresponding sign.
- oven lighting
- method and ingredients for the selected recipe
- step mode (see chapter STEP COOKING)
- cooking end time setting (see chapter TIMER FUNCTIONS)
- minute minder (see chapter EXTRA SETTINGS/EXTRAS)
16
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 fl ash 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. The
program then resumes the cooking process with selected settings.
When the preheat function is set, delayed start function cannot be used.
17
B) COOKING BY SELECTING THE OPERATING MODE (Professional mode and Steam mode)
Choose Professional (Pro) mode.
Choose your own default settings:
- system
- oven temperature
Touch the symbol
to select the cooking time.
(cooking end time is displayed in grey).
EXTRA SETTINGS (EXTRAS):Choose them by touching the upper strip or the
corresponding sign.
- oven lighting
- preheating
- step mode (see chapter STEP COOKING)
- minute minder (see chapter EXTRA SETTINGS/EXTRAS)
If you select Duration, extra settings will allow you to select delayed start (see chapter TIMER
FUNCTIONS)
- adding steam (see section STEAM INJECTION)
Touch the START key.
Rising oven temperature and elapsed cooking time will be displayed.
18
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 fl ash 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. The program then resumes
the cooking process with selected settings.
When the preheat function is set, delayed start function cannot be used.
19
COOKING SYSTEMS (depending on the model)
SYSTEM DESCRIPTION
PRESET 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
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
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
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.
240
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
eff ect, 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.
240
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
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
360 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
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
BOTTOM HEATER AND FAN
This is used for baking leavened but low-rising pastry and for preserving
fruit and vegetables.
180
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
1)
It is used for determining the energy effi ciency class pursuant to the EN 60350-1 standard.
In this mode, the actual temperature in the oven is not displayed due to a special appliance operation algorithm and use of
residual heat.
20
SYSTEM DESCRIPTION
PRESET TEMPERATURE
(°C)
COMBINED SYSTEMS / STEAM SYSTEM
HOT AIR WITH STEAM
Used for cooking and defrosting. They allow quick and effi cient cooking
without changing the colour or shape of the food. Three options are
available:
180
high
medium
low
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
21
TIMER FUNCTIONS – DURATION
Timer functions can be selected in the basic Professional (Pro) mode, the
Auto mode, and in the Steam mode by choosing the corresponding symbol.
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. 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). Make sure the clock is accurately set to current time.
Example:
Current time: noon
Cooking time: 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: ”Your
program is delayed. It will start at 4 pm.”
After the set time expires, the oven will automatically stop operating. This will be indicated by a short acoustic
signal which will be switched off after one minute.
After a few minutes of idling, the appliance will switch to standby mode. The time of day will appear.
22
STEP COOKING
This mode allows you to combine three diff erent settings successively in a single cooking process.
Choose diff erent settings or cooking end time to cook your food just the way you want it.
Touch the corresponding sign to select the Step Cooking symbol in EXTRA
SETTINGS (EXTRAS).
Touch the display twice to select Step 2 and Step 3.Touch the corresponding
sign (step name) to confi rm or delete a step.
Touch the START symbol to turn on the oven. The oven starts operating immediately, with the settings defi ned in Step
1. (Selected step will be highlighted in red.)After the set cooking time elapses, Step 2 and then Step 3 are activated, if
specifi ed.
To delete a step during operation, select the step and select the cross symbol by touching its name. This can only be
done with steps that have not started yet.
23
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, fi sh, sausages;
– bread, bread rolls: use steam during the fi rst 5–10 minutes of baking. The crust will be crunchy and nicely browned.
– vegetable and fruit souffl és, lasagne, starchy dishes, puddings:
– vegetables, especially potatoes, caulifl ower, broccoli, carrots, zucchini, eggplant.
Steam injection is possible in the basic professional (Pro) mode.
Total cooking time in the Step Cooking mode may not be shorter than 5 minutes.
STEAM INJECTION BY STEPS
In EXTRAS (extra settings), touch the Steam Injection symbol to select Steam
injection by steps.
Touch twice to select Step 1, Step 2, or Step 3.
There should be at least a three-minute time gap between successive steam injections. Steam is fi rst injected as a part
of the fi rst step; the symbol will appear on the display. When the set amount of time expires, the program proceeds with
Step 2, followed by Step 3. When Step 3 is complete, the symbol will be switched off .
DIRECT STEAM INJECTION
Touch the START key to start oven operation.
In EXTRAS (extra settings), touch the relevant name to select Direct Steam
Injection.
Symbol will appear on the display. Direct steam injection can be repeated in three steps.
24
STEP 3: STARTING THE COOKING PROCESS
The START/STOP key will fl ash before the start of the cooking process.
Start the cooking process by touching the START key.
Some settings can be changed during operation by touching the display unit (temperature, cooking duration, and step
mode/program).
Press the START/STOP key to change other settings or to fi nish the cooking process. The following warning will appear:
”Program paused. Do you wish to cancel it?”
STEP 4: END OF COOKING AND SWITCHING OFF THE OVEN
After the cooking process, menu with symbols will appear.
End!
Select the symbol and end the cooking process. Main menu will appear on the display.
Extend the cooking time
Cooking time can be extended by selecting the symbol. New cooking end time can be selected (see
chapter TIMER FUNCTIONS).
Add to my recipes – save
This mode allows you to save the selected settings into the oven memory and use them again at a later
time.
After cooking in the oven, the cooling fan will stop operating. If you leave your food in the oven, moisture can be
released from it and cause condensation on the oven front panel and door. To prevent condensation, set the selector
switch knob to light. Thus, the cooling fan will continue to operate and cool the oven, thus preventing condensation.
SAVING USER-DEFINED PROGRAMS (MY RECIPES)
Select the symbol and specify the name by touching the corresponding
letters. If required, delete a character using the arrow.
Touch the START/STOP key to save the settings.
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 My Recipes main menu.
25
STEP 5: SELECTING ADDITIONAL FUNCTIONS/EXTRAS
Navigate the menu by sliding your fi nger left and right.
Select the EXTRAS menu by touching it. EXTRAS menu will appear
Steam clean
Use this function to remove stains and food residues from the oven. Pour water into the glass tray and place it into the lower guide.
After 13 minutes, food residues on the oven enamel walls will have softened and they will be easy to clean 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.
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.
Select the symbol and end the cooking process. Main menu will appear on the
display.
26
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 fi rst 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, the light will remain on for another minute.
SETTING THE MINUTE MINDER
The minute minder can be used independently of the oven operation. 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.
Lighting and minute minder can be selected at any time by touching the upper strip.
27
STEP 6: CHOOSING THE GENERAL SETTINGS
Navigate the menu by sliding your fi nger left and right.
Select the Settings menu by touching it.
When you touch the line with the desired setting, the size of the letters in that
line will increase.
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 fi rst time or after being disconnected
from the power mains for a longer period of time (more than one week). Set the CLOCK – time. Then, clock display
mode can be selected in the ”TIME” fi eld: 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 choose between the following two options: sound loudness and duration of alarm.
Display
In this menu, you can set the following:
Display brightness/dimmer
Night mode - specify the time until which you wish the display to be off .
Other settings
Switch off 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.
28
If your desired food cannot be found in the cooking
table, fi nd 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
fi nd the food is not browned suffi ciently.
Cooking times are rough estimates and may vary subject
to some conditions.
The symbol * means that the oven should be preheated
using the selected cooking system.
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 aff ect 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).
DESCRIPTIONS OF SYSTEMS (COOKING MODES) AND COOKING
TABLES
29
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.
2
Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron
pan or tray. Stainless steel trays are not suitable as they
strongly refl ect the heat.
Use enamel coated, tempered glass, clay, or cast iron
pan or tray. Stainless steel trays are not suitable as they
strongly refl ect 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 1 kg 200 g/piece 2 190-210 40-50
30
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 refl ect
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 level
(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
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 fi rst guide.
31
LARGE GRILL, GRILL
When grilling food with the large grill, the upper heater
and the grill heater fi tted 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
Preheat the infrared (grill) heater for fi ve 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 fi sh (steaks, escalopes,
salmon steaks or fi llets 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 3 240 20-25
Pork neck fillet 150 g/piece 3 240 25-30
Cutlets/chops 280 g/piece 3 240 30-35
Grill sausages 70 g/piece 3 240 20-25
TOASTED BREAD
Toast / 3 240 5-10
Open sandwiches / 3 240 5-10
32
Grilling table – large grill
Type of food Weight
(g)
Guide level
(from the bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Beefsteak, rare 180 g/piece 3 240 10-15
Beefsteak, well done 180 g/piece 3 240 15-20
Pork neck fillet 150 g/piece 3 240 15-20
Cutlets/chops 280 g/piece 3 240 20-25
Veal escalope 140 g/piece 3 240 15-20
Grill sausages 70 g/piece 3 240 10-20
Spam (Leberkäse) 150 g/piece 3 240 15-20
FISH
Salmon steaks/fillets 200 g/piece 3 240 15-20
TOASTED BREAD
6 slices of bread / 3 240 1-4
Open sandwiches / 3 240 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.
33
GRILL WITH FAN
In this operating mode, the grill heater and the fan
operate simultaneously. Suitable for grilling meat, fi sh,
and vegetables.
(See descriptions and tips for GRILL.)
2
4
Type of food Weight
(g)
Guide level
(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
Pork shank 700 1 190-210 50-60
Half of chicken 1500 1 200-220 60-80
Chicken* 1500 1 160-180 70-90
FISH
Trout 200 g/piece 2 200-220 20-30
34
HOT AIR AND BOTTOM HEATER
The bottom heater, the round heater, and the hot air fan
will operate. Suitable for baking pizzas, apple pies, and
fruitcakes.
(See descriptions and tips for UPPER and BOTTOM
HEATER.)
2
4
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
35
360 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.
2
Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron
pan or tray. Stainless steel trays are not suitable as they
strongly refl ect 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
Stuff ed chicken 1500 1 190-210 110-130
36
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 diff er 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)
2170-18035-50
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-fi lled pastry 2 190-200 25-45
FROZEN PRODUCTS
Apple and cottage cheese
strudel
2180-19055-70
Pizza 2 190-200 20-35
Fried potatoes, oven-
ready
2210-22025-40
Croquettes, oven-baked 2 210-220 20-35
Do not insert the deep baking tray into the fi rst guide.
37
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 level
(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 fi sh, 200 g/piece 2 200-210 40-50
Fish fi llet, 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 fi rst guide.
38
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.
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, fi lled 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
fi rst jar.
Type of food Guide
(from the
bottom)
Temperature
(°C)
Cooking time
(min.)
Temperature
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
39
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
4
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
(minutes)
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 fi sh 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
40
COMBINED SYSTEMS / STEAM SYSTEM
HOT AIR WITH STEAM
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
Type of food Weight
(g)
Guide
(from the
bottom)
Steam
intensity
Temperature
(°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
41
STEAM
Water from the steam generator enters the oven cavity in
the form of steam.
Fill the water tank with fresh water.
2
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
Vegetables
Type of food Weight
(g)
Ratio food:
liquid
Guide
(from the bot-
tom)
Temperature
(°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
42
Pasta/rice/cereals
Type of food Weight
(g)
Ratio food:
liquid
Guide
(from the bot-
tom)
Temperature
(°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 bot-
tom)
Temperature
(°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
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
43
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
44
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
45
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 fi nish
Clean the aluminium fi nish 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 fi nish.
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 fi nish. Do not
use abrasive cleaners or cleaners containing solvents as
they may damage the housing fi nish.
Lacquer-coated surfaces and plastic parts
(depending on the model)
Do not clean the knobs and buttons, door handles,
stickers, and rating/type plates with abrasive cleaners or
abrasive cleaning materials, alcohol-based cleaners, or
with alcohol.
Immediately remove any stains with a soft non-abrasive
cloth and some water, in order to avoid damaging the
surface.
You may also use cleaners and cleaning materials
intended for such surfaces as instructed by their
respective manufacturers.
The aluminium-coated surfaces should not come
into contact with oven cleaning sprays as this may result
in visible and permanent damage.
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.
MAINTENANCE & CLEANING
46
USING THE STEAM CLEAN FUNCTION TO CLEAN THE OVEN
Before running the Steam Clean program, add fresh water into the water tank.
Choose ”Extra/Additional Functions” in the main menu and select the Steam
Clean symbol. Confi rm the setting by pressing on the KNOB.
Press the START key.
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 suffi ciently so that you can wipe the oven
interior safely, without burning yourself.
Use the Steam Clean function after the oven has fully cooled down.
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 DeLonghi 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 the oven.
Also clean the fi lter foam (see chapter CLEANING THE FILTER FOAM)
47
CLEANING THE FILTER FOAM
Any time you clean the water tank or descale the appliance, also clean the fi lter foam.
1
Open the water tank cover.
2
Remove the inlet pipe from the pipe
attachment.
3
Clean the inlet pipe with the fi lter 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
fl avour and smell of food.
4
If the fi lter foam is detached
from the inlet pipe, replace it by
inserting the pipe to the depth of two thirds
of the overall foam length.
48
REMOVING AND CLEANING THE WIRE GUIDES
Only use conventional cleaners to clean the guides.
After cleaning, re-tighten the screws on the guides with a
screwdriver.
1
Undo the screw.
2
Remove the guides from the holes in the back wall.
49
REMOVING AND INSERTING THE OVEN DOOR
B
A
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.
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.
SOFT DOOR OPENING (depending on the model)
Oven door is fi tted 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 fi tted 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 eff ect
of the system is reduced or the system will be bypassed for
safety.
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.
50
REMOVING AND INSERTING THE OVEN DOOR GLASS PANE
Oven door glass pane can be cleaned from the inside, but it has to be removed fi rst. 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.
51
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)
c b a
1
Use a fl at screwdriver to release the bulb cover and
remove it.
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 fi t correctly onto the oven
cavity wall.
52
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.
Before the repair, disconnect the appliance from the
power mains (by removing the fuse or by removing the
plug from the wall outlet).
Problem/error Cause
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.
TROUBLESHOOTING TABLE
53
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 eff ects 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.
We reserve the right to any changes and errors in the instructions for use.
DISPOSAL
54
Food tested in compliance with the EN 60350-1 standard.
Conventional baking
Dish Equipment Guide
(from the
bottom)
Temperature
(°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
COOKING TEST
55
Grilling
Dish Equipment Guide
(from the
bottom)
Temperature
(°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
** Turn after 2/3 of total cooking time.
Steaming
Dish Equipment Guide
(from the
bottom)
Temperature
(°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
en (09-16)COMBI STEAM_TFT_45
