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Contents
5
Cleaning and care ............................................................................................. 98
Unsuitable cleaning agents ................................................................................. 98
Removing normal soiling..................................................................................... 99
Removing stubborn soiling.................................................................................. 100
Lowering the top heat/grill element..................................................................... 100
Problem solving guide ...................................................................................... 102
Service................................................................................................................ 106
Contact in the event of a fault ............................................................................. 106
Warranty .............................................................................................................. 106
Installation.......................................................................................................... 107
Installation dimensions........................................................................................ 107
Installation in a tall or base unit...................................................................... 107
Side view ........................................................................................................ 108
Connections and ventilation........................................................................... 109
Installing the oven ............................................................................................... 110
Electrical connection ........................................................................................... 111
Cooking charts .................................................................................................. 113
Batter................................................................................................................... 113
Shortcrust pastry................................................................................................. 114
Yeast dough ........................................................................................................ 115
Quark dough........................................................................................................ 115
Sponge mixture ................................................................................................... 116
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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