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Contents
5
Cleaning and care ............................................................................................. 96
Unsuitable cleaning agents ................................................................................. 96
Removing normal soiling..................................................................................... 97
Removing stubborn soiling.................................................................................. 98
Lowering the top heat/grill element..................................................................... 99
Problem solving guide ...................................................................................... 100
Service................................................................................................................ 105
Contact in the event of a fault ............................................................................. 105
Warranty .............................................................................................................. 105
Installation.......................................................................................................... 106
Installation dimensions........................................................................................ 106
Installation in a tall or base unit...................................................................... 106
Side view ........................................................................................................ 107
Connections and ventilation........................................................................... 108
Installing the oven ............................................................................................... 109
Electrical connection ........................................................................................... 110
Cooking charts .................................................................................................. 112
Batter................................................................................................................... 112
Shortcrust pastry................................................................................................. 113
Yeast dough ........................................................................................................ 114
Quark dough........................................................................................................ 114
Sponge mixture ................................................................................................... 115
Choux pastry, puff pastry, meringue................................................................... 116
Savoury dishes.................................................................................................... 117
Beef ..................................................................................................................... 118
Veal...................................................................................................................... 119
Pork ..................................................................................................................... 120
Lamb, game ........................................................................................................ 121
Poultry, fish.......................................................................................................... 122
Notes for test institutes .................................................................................... 123
Test food according to EN60350-1 .................................................................... 123
Test food in accordance with EN60705 (microwave operating mode) ........ 124
Conformity declaration ..................................................................................... 125
EU Conformity declaration .................................................................................. 125
UK Conformity declaration.................................................................................. 125
Copyrights and Licences .................................................................................. 126
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