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Contents
4
Cleaning and care ............................................................................................. 56
Unsuitable cleaning agents ................................................................................. 56
Removing normal soiling..................................................................................... 57
Removing stubborn soiling (excluding the FlexiClip runners) ............................. 57
Stubborn soiling on the FlexiClip runners ........................................................... 58
Pyrolytic cleaning of the oven compartment....................................................... 59
Door removal....................................................................................................... 63
Dismantling the door ........................................................................................... 64
Fitting the door .................................................................................................... 66
Removing the side runners with FlexiClip runners.............................................. 67
Problem solving guide ...................................................................................... 68
Service................................................................................................................ 72
Contact in the event of a fault ............................................................................. 72
Warranty .............................................................................................................. 72
Installation.......................................................................................................... 73
Installation dimensions........................................................................................ 73
Installation in a tall or base unit...................................................................... 73
Side view of H24xx........................................................................................ 74
Side viewH 28xx,H 27xx .............................................................................. 75
Connections and ventilation........................................................................... 76
Installing the oven ............................................................................................... 77
Electrical connection ........................................................................................... 78
Oven ............................................................................................................... 78
Electrical connection: Other countries ........................................................... 79
Cooking charts .................................................................................................. 80
Creamed mixture................................................................................................. 80
Rubbed in mixture............................................................................................... 81
Yeast dough ........................................................................................................ 82
Quark dough........................................................................................................ 83
Sponge mixture ................................................................................................... 83
Choux pastry, puff pastry, meringue................................................................... 84
Savoury dishes.................................................................................................... 85
Beef ..................................................................................................................... 86
Veal...................................................................................................................... 87
Pork ..................................................................................................................... 88
Lamb, game ........................................................................................................ 89
Poultry, fish.......................................................................................................... 90
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