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Contents
5
Cleaning and care ............................................................................................. 100
Unsuitable cleaning agents ................................................................................. 100
Removing normal soiling..................................................................................... 101
Removing stubborn soiling (excluding the FlexiClip telescopic runners)............ 102
Pyrolytic programme cleaning............................................................................. 103
Descale................................................................................................................ 106
Removing the door.............................................................................................. 110
Dismantling the door ........................................................................................... 111
Fitting the door .................................................................................................... 115
Removing the shelf runners with FlexiClip telescopic runners............................ 116
Lowering the top heat/grill element..................................................................... 117
Problem solving guide ...................................................................................... 118
Service................................................................................................................ 123
Contact in case of fault ....................................................................................... 123
Warranty .............................................................................................................. 123
Installation.......................................................................................................... 124
Building-in dimensions........................................................................................ 124
Installation in a tall or base unit...................................................................... 124
Side view ........................................................................................................ 125
Connections and ventilation........................................................................... 126
Installing the oven ............................................................................................... 127
Electrical connection ........................................................................................... 128
Cooking charts .................................................................................................. 130
Creamed mixture................................................................................................. 130
Rubbed in mixture............................................................................................... 131
Yeast dough ........................................................................................................ 132
Quark dough........................................................................................................ 133
Whisked mixture.................................................................................................. 134
Choux pastry, puff pastry, meringue................................................................... 135
Savoury snacks ................................................................................................... 136
Beef ..................................................................................................................... 137
Veal...................................................................................................................... 138
Pork ..................................................................................................................... 139
Lamb, game ........................................................................................................ 140
Poultry, fish.......................................................................................................... 141
Copyright and licences ..................................................................................... 142
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