USER MANUAL - Winning Appliances€¦ · •Ensure that the appliance is switched off before...

USER

MANUAL

EN User ManualSteam oven

BSK892330M

CONTENTS1. SAFETY INFORMATION............................................................................................. 22. CONDITIONS OF USE................................................................................................ 43. SAFETY INSTRUCTIONS.............................................................................................44. PRODUCT DESCRIPTION...........................................................................................75. OPERATING THE APPLIANCE................................................................................... 86. BEFORE FIRST USE..................................................................................................... 97. DAILY USE.................................................................................................................. 108. CLOCK FUNCTIONS.................................................................................................229. USING THE ACCESSORIES...................................................................................... 2210. ADDITIONAL FUNCTIONS.................................................................................... 2611. HINTS AND TIPS..................................................................................................... 2612. CARE AND CLEANING.......................................................................................... 5313. TROUBLESHOOTING.............................................................................................5714. ENERGY EFFICIENCY.............................................................................................6015. WARRANTY .............................................................................................................61

FOR PERFECT RESULTSThank you for choosing this AEG product. We have created it to give youimpeccable performance for many years, with innovative technologies that helpmake life simpler features you might not find on ordinary appliances. Pleasespend a few minutes reading to get the very best from it.Visit our website for:

Get usage advice, brochures, trouble shooter, service information:www.aeg.com/webselfservice

Register your product for better service:www.registeraeg.com

CUSTOMER CARE AND SERVICEAlways use original spare parts.When contacting our Authorised Service Centre, ensure that you have thefollowing data available: Model, PNC, Serial Number.The information can be found on the rating plate.

Warning / Caution-Safety information General information and tips Environmental information

Subject to change without notice.

1. SAFETY INFORMATIONBefore the installation and use of the appliance,carefully read the supplied instructions. Themanufacturer is not responsible for any injuries or

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damages that are the result of incorrect installation orusage. Always keep the instructions in a safe andaccessible location for future reference.

1.1 Children and vulnerable people safety• This appliance can be used by children aged from 8

years and above and persons with reduced physical,sensory or mental capabilities or lack of experienceand knowledge if they have been given supervision orinstruction concerning the use of the appliance in asafe way and understand the hazards involved.

• Do not let children play with the appliance.• Keep all packaging away from children and dispose of

it appropriately.• Keep children and pets away from the appliance when

it operates or when it cools down. Accessible parts arehot.

• If the appliance has a child safety device, this shouldbe activated.

• Children shall not carry out cleaning and usermaintenance of the appliance without supervision.

• Children aged 3 years and under must be kept awayfrom this appliance when it is in operation at all times.

1.2 General Safety• Only a qualified person must install this appliance and

replace the cable.• WARNING: The appliance and its accessible parts

become hot during use. Care should be taken toavoid touching heating elements. Children less than 8years of age shall be kept away unless continuouslysupervised.

• Always use oven gloves to remove or put inaccessories or ovenware.

• Before carrying out any maintenance, disconnect theappliance from the power supply.

ENGLISH 3

• Ensure that the appliance is switched off beforereplacing the lamp to avoid the possibility of electricshock.

• Do not use a steam cleaner to clean the appliance.• Do not use harsh abrasive cleaners or sharp metal

scrapers to clean the glass door since they can scratchthe surface, which may result in shattering of the glass.

• If the mains power supply cable is damaged, it mustbe replaced by the manufacturer, its AuthorisedService Centre or similarly qualified persons to avoidan electrical hazard.

• To remove the shelf supports first pull the front of theshelf support and then the rear end away from theside walls. Install the shelf supports in the oppositesequence.

• The means for disconnection must be incorporated inthe fixed wiring in accordance with the wiring rules.

• Use only the food sensor (core temperature sensor)recommended for this appliance.

2. CONDITIONS OF USEThis appliance is intended to be used inhousehold and similar applications suchas:

• Farm houses

• By clients in serviced apartments,holiday apartments and otherresidential type environments.

3. SAFETY INSTRUCTIONS

3.1 Installation

WARNING!Only a qualified person mustinstall this appliance.

• Remove all the packaging.• Do not install or use a damaged

appliance.• Follow the installation instruction

supplied with the appliance.• Always take care when moving the

appliance as it is heavy. Always usesafety gloves and enclosed footwear.

• Do not pull the appliance by thehandle.

• Keep the minimum distance from theother appliances and units.

• Make sure that the appliance isinstalled below and adjacent safestructures.

• The sides of the appliance must stayadjacent to appliances or to units withthe same height.

• The appliance is equipped with anelectric cooling system. It must beoperated with the electric powersupply.

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3.2 Electrical connection

WARNING!Risk of fire and electricalshock.

• All electrical connections should bemade by a qualified electrician.

• The appliance must be earthed.• Make sure that the parameters on the

rating plate are compatible with theelectrical ratings of the mains powersupply.

• Always use a correctly installedshockproof socket.

• Do not use multi-plug adapters andextension cables.

• Make sure not to cause damage tothe mains plug and to the mainscable. Should the mains cable needto be replaced, this must be carriedout by our Authorised Service Centre.

• Do not let mains cables touch orcome near the appliance door,especially when the door is hot.

• The shock protection of live andinsulated parts must be fastened insuch a way that it cannot be removedwithout tools.

• Connect the mains plug to the mainssocket only at the end of theinstallation. Make sure that there isaccess to the mains plug after theinstallation.

• If the mains socket is loose, do notconnect the mains plug.

• Do not pull the mains cable todisconnect the appliance. Always pullthe mains plug.

• Use only correct isolation devices: lineprotecting cut-outs, fuses (screw typefuses removed from the holder), earthleakage trips and contactors.

• The electrical installation must havean isolation device which lets youdisconnect the appliance from themains at all poles. The isolationdevice must have a contact openingwidth of minimum 3 mm.

• This appliance complies with theE.E.C. Directives.

3.3 Use

WARNING!Risk of injury, burns andelectrical shock or explosion.

• This appliance is for household useonly.

• Do not change the specification ofthis appliance.

• Make sure that the ventilationopenings are not blocked.

• Do not let the appliance stayunattended during operation.

• Deactivate the appliance after eachuse.

• Be careful when you open theappliance door while the appliance isin operation. Hot air can release.

• Do not operate the appliance withwet hands or when it has contact withwater.

• Do not apply pressure on the opendoor.

• Do not use the appliance as a worksurface or as a storage surface.

• Open the appliance door carefully.The use of ingredients with alcoholcan cause a mixture of alcohol and air.

• Do not let sparks or open flames tocome in contact with the appliancewhen you open the door.

• Do not put flammable products oritems that are wet with flammableproducts in, near or on the appliance.

WARNING!Risk of damage to theappliance.

• To prevent damage or discolorationto the enamel:– do not put ovenware or other

objects in the appliance directlyon the bottom.

– do not put aluminium foil directlyon the bottom of cavity of theappliance.

– do not put water directly into thehot appliance.

– do not keep moist dishes andfood in the appliance after youfinish the cooking.

– be careful when you remove orinstall the accessories.

ENGLISH 5

• Discoloration of the enamel orstainless steel has no effect on theperformance of the appliance.

• Use a deep pan for moist cakes. Fruitjuices cause stains that can bepermanent.

• This appliance is for cookingpurposes only. It must not be used forother purposes, for example roomheating.

• Always cook with the oven doorclosed.

• If the appliance is installed behind afurniture panel (e.g. a door) make surethe door is never closed when theappliance is in operation. Heat andmoisture can build up behind aclosed furniture panel and causesubsequent damage to the appliance,the housing unit or the floor. Do notclose the furniture panel until theappliance has cooled downcompletely after use.

3.4 Steam Cooking

WARNING!Risk of burns and damage tothe appliance.

• Released Steam can cause burns:– Be careful when you open the

appliance door when the functionis activated. Steam can release.

– Open the appliance door withcare after the steam cookingoperation.

3.5 Care and cleaning

WARNING!Risk of injury, fire, or damageto the appliance.

• Before maintenance, deactivate theappliance and disconnect the mainsplug from the mains socket.

• Make sure the appliance is cold.There is the risk that the glass panelscan break.

• Replace immediately the door glasspanels when they are damaged.

Contact the Authorised ServiceCentre.

• Be careful when you remove the doorfrom the appliance. The door isheavy!

• Clean regularly the appliance toprevent the deterioration of thesurface material.

• Clean the appliance with a moist softcloth. Only use neutral detergents. Donot use any abrasive products,abrasive cleaning pads, solvents ormetal objects.

• If you use an oven spray, follow thesafety instruction on it's packaging.

• Do not clean the catalytic enamel (ifapplicable) with any kind ofdetergent.

3.6 Internal light• The type of light bulb or halogen

lamp used for this appliance is onlyfor household appliances. Do not useit for house lighting.

WARNING!Risk of electrical shock.

• Before replacing the lamp, disconnectthe appliance from the power supply.

• Only use lamps with the samespecifications.

3.7 Disposal

WARNING!Risk of injury or suffocation.

• Disconnect the appliance from themains supply.

• Cut off the mains electrical cableclose to the appliance and dispose ofit.

• Remove the door catch to preventchildren or pets from becomingtrapped in the appliance.

3.8 Service• To repair the appliance contact an

Authorised Service Centre.• Use original spare parts only.

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4. PRODUCT DESCRIPTION

4.1 General overview

21

10

9

3

5

4

3

2

1

5

4

6

7

8

1 Control panel

2 Electronic programmer

3 Water drawer

4 Socket for the food sensor

5 Heating element

6 Lamp

7 Fan

8 Descaling pipe outlet

9 Shelf support, removable

10 Shelf positions

4.2 Accessories

Wire shelf

For cookware, cake tins, roasts.

Baking tray

For cakes and biscuits.

Grill- / Roasting pan

To bake and roast or as a pan to collectfat.

Trivet

For roasting and grilling.

Use the trivet only with theGrill- / Roasting pan.

Patisserie tray

≤ 5 kg

For rolls, brezels and small pastries.Suitable for steam functions. Thediscolouration of the surface has noeffect on the functions.

ENGLISH 7

Food Sensor

To measure the temperature inside thefood.

Telescopic runners

For shelves and trays.

Steam set

One unperforated and one perforatedfood container.

The steam set drains the condensingwater away from the food during steamcooking. Use it to prepare food thatshould not be in the water during thecooking e.g. vegetables, pieces of fish,chicken breast. The set is not suitable forfood that needs to soak in the water e.g.rice, polenta, pasta.

5. OPERATING THE APPLIANCE

5.1 Control panel

1 2 3 4 5

Function Comment

1 On / Off To turn the appliance on and off.

2 Display Shows the current settings of the appliance.

3 Rotary knob

To adjust the settings and navigate through the menu.

Press to turn the appliance on.Hold the rotary knob to turn on the setting screen.Hold and turn the rotary knob to navigate through the menu.Hold and press the rotary knob to confirm a setting or enterthe selected submenu.To return to the previous menu find the option Back in themenu list or confirm a selected setting.

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Function Comment

4 To turn on selected function.

5 To turn off selected function.

5.2 Display

After turning on, the display shows thelast selected heating function mode.

150°C

14:05

The display with maximum number offunctions set.

Options

Menu

25min

85°C170°C1h 15m

A BC D E F

A. ReminderB. Up TimerC. Heating function and temperatureD. Options or Time of DayE. Duration time and End time of a

function or Food SensorF. Menu

6. BEFORE FIRST USE

WARNING!Refer to Safety chapters.

6.1 Initial CleaningRemove all accessories and removableshelf supports from the appliance.

Refer to "Care andcleaning" chapter.

Clean the appliance and the accessoriesbefore first use.Put the accessories and the removableshelf supports back to their initialposition.

6.2 First ConnectionAfter the first connection the softwareversion will appear for 7 seconds.

You have to set the language, theDisplay Brightness, Water hardness andthe Time of Day.

6.3 Setting the hardness levelfor the waterWhen you connect the appliance to themains, you have to set the waterhardness level.

The table below explains the waterhardness range with the correspondingCalcium deposit (mmol/l) and the qualityof the water.

ENGLISH 9

Water hardness Calcium deposit(mmol/l)

Calcium deposit(mg/l)

Water classi-fication

Class dH

1 0 - 7 0 - 1.3 0 - 50 Soft

2 7 - 14 1.3 - 2.5 50 - 100 Moderatelyhard

3 14 - 21 2.5 - 3.8 100 - 150 Hard

4 over 21 over 3.8 over 150 Very hard

When the water hardness exceeds thevalues in the table, fill the water drawerwith bottled water.

1. Take the four colour change stripsupplied with the steam set in theoven.

2. Put all the reaction zones of the stripinto the water for approximately 1second.Do not put the strip into the runningwater!

3. Shake the strip to remove the excessof the water.

4. After 1 minute check the hardness ofthe water according to the tablebelow.The colours of the reaction zonescontinue to change after 1 minute.Do not consider this in themeasurement.

5. Set the hardness of the water in themenu: Basic Settings.

Test strip Hardness of thewater

1

2

3

4

The black squares in the tablecorrespond to red squares on the teststrip.

You can change the hardness level of thewater in the menu: Basic Settings / Waterhardness.

7. DAILY USE


7.1 Heating FunctionsTurning the heating functions on and off.

1. Turn on the oven.2. Hold the rotary knob.The last used function is underlined.3. Press the rotary knob to enter the

submenu and turn it to select aheating function.

4. Press the rotary knob to confirm.

5. Set the temperature and confirm.

6. Press . Food Sensor can beplugged at any time before or duringcooking process. Some functionscontain a sequence of pop-ups. Pressthe rotary knob to go to the nextpop-up. After the last confirmationthe function starts.

To turn off a function press .

The lamp may turn offautomatically at atemperature below 60 °Cduring some oven functions.

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Heating Functions: Specials

Heating function Application

Slow Cooking To prepare tender, succulent roasts.

Keep Warm To keep food warm.

Plate Warming To preheat plates for serving.

Preserving To make vegetable preserves such as pickles.

Drying To dry sliced fruit (e.g. apples, plums, peaches)and vegetables (e.g. tomatoes, zucchini, mush-rooms).

Yogurt Function Use this function to prepare yoghurt. The lamp inthis function is off.

Defrost This function can be used for defrosting frozenfoods, such as vegetables and fruits. The defrost-ing time depends on the amount and size of thefrozen food.

Au Gratin For dishes such as lasagna or potato gratin. Alsoto gratinate and brown.

Heating functions: Standard


True Fan Cooking To bake on up to three shelf positions at the sametime and to dry food. Set the temperature 20 - 40°C lower than for the function: ConventionalCooking.

True Fan + Bottom To bake food on one shelf position for a more in-tensive browning and a crispy bottom. Set thetemperature 20 - 40 °C lower than for the func-tion: Conventional Cooking.

Conventional Cooking(Top / Bottom Heat)

To bake and roast food on one shelf position.

Bottom + Grill + Fan To make convenience food like e.g. french fries,potato wedges or spring rolls crispy.

ENGLISH 11


Grill To grill flat food and to toast bread.

Grill + Fan To roast larger meat joints or poultry with boneson one shelf position. Also to make gratins and tobrown.

Bottom Heat To bake cakes with crispy bottom and to preservefood.

Moist Fan Baking To bake breads, cakes and cookies. To save ener-gy during cooking. This function must be used inaccordance with the Moist Fan Baking table in or-der to achieve the desired cooking result. To getmore information about the recommended set-tings, refer to the Hints and Tips chapter, MoistFan Baking table. This function was used to definethe energy efficiency class acc. to EN 60350-1.

Heating functions: Steam


Full Steam For steaming vegetables, side dishes or fish.

Humidity High Pro The function is suitable for cooking delicatedishes like custards, flans, terrines and fish.

Humidity Medium Pro The function is suitable for cooking stewed andbraised meat as well as bread and sweet yeastdough. Due to the combination of steam andheat the meat gets a juicy and tender texture andyeast dough bakeries get a crispy and shiny sur-face.

Humidity Low Pro The function is suitable for meat, poultry, ovendishes and casseroles. Thanks to the combinationof steam and heat, meat gets a tender and juicytexture along with a crusty surface.

Steam Regenerating Food reheating with steam prevents surface dry-ing. Heat is distributed in a gentle and even way,which allows to recover taste and aroma of foodas just prepared. This function can be used to re-heat food directly on a plate. You can reheatmore than one plate at the same time, using dif-ferent shelf positions.

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SousVide Cooking The function name refers to a method of cookingin vacuum sealed plastic pouches at low tempera-tures. Refer to the section SousVide Cooking be-low and the chapter "Hints and Tips" with thecooking tables to find more information.

Bread Baking Use this function to prepare bread and bread rollswith a very good professional-like result in termsof crispiness, colour and crust gloss.

Dough Proving Steam humidifying action improves and speedsup the dough proving, prevents surface dryingand keeps the dough elastic.

Water drawer

XAM

A

B

C

F

E D

A. LidB. Wave-breakerC. Drawer bodyD. Water-filling holeE. ScaleF. Front buttonYou can remove the water drawer fromthe appliance. Push it gently on the frontbutton. After you push the water drawer,it will self-extract from the appliance.

MAX

You can fill the water drawer in two ways:

• leave the water drawer inside theappliance and fill it by means of awater jar,

• detatch the water drawer from theappliance and fill it from a water tap.

When you fill the water drawer from thewater tap, carry the drawer in thehorizontal position in order to avoidwater spilling.

MAX

MAX

When you fill the water drawer, insert it inthe same position. Push the front buttonuntil the water drawer is inside theappliance.

Empty the water drawer after each use.

CAUTION!Keep the water drawer awayfrom hot surfaces.

Steam cookingThe water drawer cover is in the controlpanel.

ENGLISH 13

WARNING!Use only cold tap water. Donot use filtered(demineralised) or distilledwater. Do not use otherliquids. Do not putflammable or alcoholicliquids into the waterdrawer.

1. Press the cover of the water drawerto open it and extract it from theappliance.

2. Fill the water drawer with cold waterto the maximum level (around 950ml).The water supply is sufficient forapproximately 50 minutes.Use thescale on the water drawer.

3. Push the water drawer to its initialposition.

Wipe the wet waterdrawer with a soft clothbefore you insert it in theappliance.

4. Turn on the appliance.5. Set a steam heating function and the

temperature.6. If necessary, set the function:

Duration or: End Time .The steam appears afterapproximately 2 minutes. When theappliance reaches the settemperature, the signal sounds.When the water drawer is runningout of water, the signal sounds andthe water drawer needs to be refilledto continue the steam cooking asdescribed above.

The signal sounds at the end of thecooking time.7. Turn off the appliance.8. Empty the water drawer after the

steam cooking is completed.

CAUTION!The appliance is hot.There is a risk of burns.Be careful when youempty the water drawer.

9. After Steam Cooking steam cancondensate on the bottom of thecavity. Always dry the bottom of thecavity when the appliance is cool.

Let the appliance dry fully with the dooropen. To speed up the drying you canclose the door and heat up the appliancewith function: True Fan Cooking attemperature 150°C for approximately 15minutes.

At the end of a steamcooking, the cooling fan runsfaster to remove the steam.

SousVide Cooking• With no evaporative losses of flavour

volatile and moisture, food keeps itsfull aroma.

• Tender texture of meat and fish.• Food keeps all minerals and vitamins.• Less spices are necessary as food

keeps its natural flavour.• Better workflow as it is not necessary

to prepare and serve food at thesame time and place.

• Low cooking temperature minimizesthe risk of overcooking.

• Portioning of the food makes it easyto hold.

Preparing the food1. Clean and cut the ingredients.2. Season the ingredients.3. Fill the ingredients in suitable

vacuum bags.4. Vacuum seal the bag to make sure

that you remove as much air aspossible.

5. Cold storage of the bags ismandatory in case the cookingprocedure is not done immediately.

6. Continue with the function SousVideCooking following applicablecooking table indications for theconsidered type of food or theassisted cooking recipes.

7. Open the pouch and serve.8. Optionally finish the food with a final

searing or grilling e.g. for meat toachieve a nice crust and the typicalroast flavour.

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Cooking with this functioncauses residual water on thevacuum bags and in thecavity. After the cookingprocess open the doorcarefully to avoid the waterdropping on the furniture.Use a plate and a towel totake out the vacuum bags.Dry out the door, the waterdrop collector in the bottomand the cavity with a softcloth or a sponge. Let theappliance dry fully with thedoor open. To speed up thedrying you can heat up theappliance with hot air attemperature 150 °C forapproximately 15 minutes.

7.2 Menu - overview

Options

Menu

170°C

Menu

Menu item Application

Assisted Cooking Contains a list of automatic programmes.

Cleaning Contains a list of cleaning programmes.

Basic Settings Used to set the appliance configuration.

Submenu for: Cleaning

Submenu Description

Steam Cleaning Procedure for cleaning the appliance when it is slightlysoiled and not burned several times.

Steam Cleaning Plus Procedure for cleaning stubborn dirt with the supportof an oven cleaner.

Descaling Procedure for cleaning the steam generation circuitfrom residual limestone.

Rinsing Procedure for rinsing and cleaning the steam genera-tion circuit after frequent use of the steam functions.

ENGLISH 15

Submenu for: Basic Settings

Submenu Description

Child Lock When the Child Lock is on, the oven cannot be activa-ted accidentally. You can activate and deactivate thisfunction via Basic Setting Menu. Once activated, ChildLock appears on the display when you turn on the ap-pliance. To enable the oven use, choose the code let-ters with the rotary knob in the following order: A B C.

Fast Heat Up Decreases heat up time as a default. Note that it isavailable only for some of the heating functions.

Heat + Hold Keeps the prepared food warm for 30 minutes after acooking is finished. To turn it off earlier press the rotaryknob. When this function is active the message "Keepwarm started" appears on the display. Note that it isavailable only for some of the heating functions.

Time Extension To extend predefined cooking time. Note that it isavailable only for some of the heating functions.

Time and Date To set the current time and date.

Setup To set the oven configuration.

Service Shows the software version and configuration.

Submenu for: Setup

Submenu Description

Language Sets the language for the display.

Time and Date Sets the current time and date.

Key Tones Activates and deactivates the tone of the touch fields. Itis not possible to deactivate the tone of the ON / OFFand STOP.

Alarm/Error Tones Activates and deactivates the alarm tones.

Buzzer Volume Adjusts the volume of press-tones and signals by de-grees.

Display Brightness Adjusts the display brightness by degrees.

Submenu for: Service

Submenu Description

Demo Mode Activation / deactivation code: 2468

Show Licenses Information about licenses.

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Submenu Description

Show Software Version Information about software version.

Factory Settings Reset to factory settings.

Submenu for: AssistedCookingEvery dish in this submenu has aproposed function and temperature.Those parameters can be adjustedmanually according to the user'spreference.

For some of the dishes You can alsochoose way of cooking:• Weight Automatic• Food Sensor

The level to which a dish is cooked:• Rare or Less• Medium• Well Done or More

Food Category: Meat and Fish

Meat

Beef Sirloin

Roast

Fillet Steak

Prime BoiledBeef

Meat Loaf

Scandinavi-an Beef

Pork Tenderloin Fresh

Smoked

Roast

Ham Roasted

Steamed

Knuckle,precooked

Ribs

Sausages

Meat

Veal Tenderloin

Roast

Knuckle

Lamb Tenderloin

Roast

Saddle

Leg

Game Venison Saddle

Haunch

Hare Saddle

Leg

Poultry

Chicken Whole

Half

Breast Steamed

SousVide

Legs

Wings

Duck Whole:

Breast

Goose

Turkey Whole:

Breast

ENGLISH 17

Fish

Whole Fish Small Roasted

Steamed

Medium Roasted

Steamed

Large Roasted

Steamed

Fillet Thin Steamed

SousVide

Thick Steamed

SousVide

Fish Bakes

Fish Fingers

Seafood

PrawnsSteamed

SousVide

MusselsSteamed

SousVide

Scallops

Food Category: Side and Oven Dishes

Dishes

Side Dishes PotatoesFresh

Whole

Quarter

PotatoesFrozen

French Fries

Croquettes

Wedges

Hash Browns

Rice

Pasta, fresh

Polenta

Dumplings BreadDumplings

PotatoDumplings

Yeast Dump-lings

Oven Dishes Lasagne

Potato Gra-tin

Pasta Bake

Gratin Vege-tables

Casserole,savoury

Casserole,vegetable

Legumesand Grains

Terrines

Eggs

Soft Boiled

Medium

Hard boiled

Eggs, baked

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Food Category: Savoury Baking

Dish

Pizza

Fresh Thin

Thick

Frozen Thin

Thick

Snacks

Chilled

QuicheThin

Thick

Bread

Fresh Baguette

Ciabatta

White Bread

Dark Bread

Rye Bread

All GrainBread

UnleavenedBread

BreadCrown

Yeast Plait

Frozen Baguette

Bread

Pre-baked

Rolls

Fresh

Frozen

Pre-baked

Food Category: Baking, Desserts

Dish

Cake in Tin AlmondCake

Apple Pie

Brioche

CheeseCake

Apple Cake,covered

Short PastryBase

Sponge FlanBase

MadeiraCake

Ring Cake

SpongeCake

Tarts

ENGLISH 19

Dish

Cake onTray

Froz. AppleStrudel

Brownies

CheeseCake

ChristmasStollen

CrumbleCake

Fruit Flan Short Pastry

SpongeDough

Yeast Dough

SpongeCake

Sugar Cake

Swiss Roll

Swiss Tarte,sweet

Yeast Cake

Small Pastry Cakes, small

Cream Puffs

Eclairs

Macaroons

Muffins

PastryStripes

Puff Pastry

Short PastryBiscuits

Flan

Custard

Casserole,sweet

Dish

SweetDumplings

Food Category: Vegetables

Dish

ArtichokesSteamed

SousVide

Asparagus, greenSteamed

SousVide

Asparagus, whiteSteamed

SousVide

Beetroot

Black Salsify

BroccoliFlorets

Whole

Brussels Sprouts

Kohlrabi Strips

CarrotsSteamed

SousVide

CauliflowerFlorets

Whole

CelerySteamed

SousVide

Celery Root

Courgette SlicesSteamed

SousVide

EggplantSteamed

SousVide

FennelSteamed

SousVide

Green Beans

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Dish

Leek RingsSteamed

SousVide

Mushroom Slices

Peas

PepperSteamed

SousVide

Pumpkin

Savoy Cabbage

Spinach, fresh

Tomatoes

Food Category: Fruits

Dish

Apples

Dish

Mangos

Nectarines

Peaches

Pears

Pineapple

Plums

7.3 Options

Options

Menu

170°C

Options Description

Timer Settings Contains a list of clock functions.

Fast Heat Up To decrease heat up time in the currentlyrunning heating function.On / Off

Set + Go To set a function and turn it on later. Onceset, the message "Set&Go active" appearson the display. Press Start to turn it on.When this function is active the messagedisappears from the display and the ovenstarts to work. Note that it is available onlyfor some of the heating functions and if Du-ration / End Time is set.

Light On / Off

ENGLISH 21

8. CLOCK FUNCTIONS

8.1 Timer Settings

Clock function Application

Up Timer Automatically monitors how long the func-tion operates. The visibility of the Up Timercan be turned on and off.

Duration To set the length of an operation.1)

End Time To set the switch-off time for a heating func-tion. This option is available only when theDuration is set. Use the functions Durationand End Time at the same time to automati-cally turns on and off the appliance on a giv-

en time later. 1)

This function is not available when the Micro-wave function operates.

Reminder To set a countdown.1)

This function has no effect on the operationof the appliance.

Choose and set the time. When the timeends, an acoustic signal sounds. Press the ro-tary knob to stop the signal.The Reminder can be also used when the ap-pliance is turned off.

1) Maximum 23 h 59 min

9. USING THE ACCESSORIES


9.1 Food SensorFood Sensor measures temperatureinside the food. When the food is at theset temperature, the appliancedeactivates.

There are two temperatures to be set:

• the oven temperature (minimum 120°C),

• the food core temperature.

CAUTION!Use only the accessorysupplied and the originalreplacement parts.

Directions for the best results:• Ingredients should be at room

temperature.• The Food Sensor cannot be used for

liquid dishes.• During cooking the Food Sensor must

remain in the dish and the plug in thesocket.

• Use recommended food coretemperature settings.

WARNING!Refer to “Hints and tips”chapter.

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The appliance calculates anapproximate end of cookingtime. It depends on thequantity of food, the setoven function andtemperature.

Food categories: meat, poultryand fish1. Activate the appliance.2. Insert the tip of the Food Sensor into

the centre of meat or fish, in thethickest part if possible. Make surethat at least 3/4 of the Food Sensor isinside of the dish.

3. Put the plug of the Food Sensor intothe socket at the front of theappliance.

The display shows the Food Sensor symbol.4. Set the core temperature.5. Set a heating function and, if

necessary, the oven temperature.When the dish reaches the settemperature, an acoustic signal sounds.The appliance deactivates automatically.

6. Press the rotary knob to stop thesignal.

7. Remove the Food Sensor plug fromthe socket and remove the dish fromthe appliance.

WARNING!There is a risk of burns as theFood Sensor becomes hot.Be careful when you unplugit and remove it from thefood.

Food category: casserole1. Activate the appliance.2. Place half of the ingredients in a

baking dish.3. Insert the tip of the Food Sensor

exactly in the centre of the casserole.The Food Sensor should bestabilized in one place during baking.Use a solid ingredient to achievethat. Use the rim of the baking dishto support the silicone handle of theFood Sensor. The tip of the FoodSensor should not touch the bottomof a baking dish.

4. Cover the Food Sensor with theremaining ingredients.

5. Put the plug of the Food Sensor intothe socket at the front of theappliance.

ENGLISH 23

The display shows the Food Sensor symbol.6. Set the core temperature.7. Set a heating function and, if

necessary, the oven temperature.When the dish reaches the settemperature, an acoustic signal sounds.The appliance deactivates automatically.8. Press the rotary knob to stop the

signal.9. Remove the Food Sensor plug from

the socket and remove the dish fromthe appliance.

WARNING!There is a risk of burns as theFood Sensor becomes hot.Be careful when you unplugit and remove it from thefood.

Changing the coretemperatureYou can change the core temperatureand the oven temperature at any timeduring cooking.

1. Select on the display.2. Turn the rotary knob to change the

temperature.3. Press to confirm.

9.2 Inserting the accessoriesWire shelf:

Push the shelf between the guide bars ofthe shelf support and make sure that thefeet point down.

Baking tray / Deep pan:

Push the baking tray / deep pan betweenthe guide bars of the shelf support.

Wire shelf and baking tray / deep pantogether:

Push the baking tray / deep pan betweenthe guide bars of the shelf support andthe wire shelf on the guide bars above.

Small indentation at the topincrease safety. Theindentations are also anti-tipdevices. The high rimaround the shelf preventscookware from slipping ofthe shelf.

9.3 Telescopic runners -inserting the accessoriesWith the telescopic runners you can putin and remove the shelves more easily.

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CAUTION!Do not clean the telescopicrunners in the dishwasher.Do not lubricate thetelescopic runners.

CAUTION!Make sure you push backthe telescopic runners fullyin the appliance before youclose the oven door.

Wire shelf:

Put the wire shelf on the telescopicrunners so that the feet pointdownwards.

The high rim around the wireshelf is a special device toprevent the cookware fromslipping.

Deep pan:

Put the deep pan on the telescopicrunners.

Wire shelf and deep pan together:

Place the wire shelf and the deep pantogether on the telescopic runner.

9.4 Trivet and Grill- / Roastingpan

WARNING!Be careful when you removethe accessories from a hotappliance. There is a risk ofburns.

You can use the trivet to roast largerpieces of meat or poultry on one shelfposition.

1. Put the trivet into the deep pan sothat the supports of the wire shelfpoint up.

2. Put the deep pan into the oven onthe necessary shelf position.

You can use the trivet to grill flat dishesin large quantities and to toast.

1. Put the trivet into the deep pan sothat the supports of the wire shelfpoint down.

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2. Put the deep pan into the oven onthe necessary shelf position.

10. ADDITIONAL FUNCTIONS

10.1 Automatic Switch-offFor safety reasons the appliance turns offautomatically after some time if a heatingfunction operates and you do notchange any settings.

Temperature (°C) Switch-off time (h)

30 - 115 12.5

120 - 195 8.5

200 - 230 5.5

The Automatic switch-offdoes not work with thefunctions: Light, FoodSensor, Duration, End Time.

10.2 Cooling fanWhen the appliance operates, thecooling fan activates automatically tokeep the surfaces of the appliance cool.If you deactivate the appliance, thecooling fan can continue to operate untilthe appliance cools down.

11. HINTS AND TIPS


The temperature and bakingtimes in the tables areguidelines only. Theydepend on the recipes andthe quality and quantity ofthe ingredients used.

11.1 Inner side of the doorIn some models, on the inner side ofthe door you can find:

• the numbers of the shelf positions.• information about the heating

functions, recommended shelfpositions and temperatures for typicaldishes.

11.2 Advice for special heatingfunctions of the oven

Keep Warm

Use this function if you want to keepfood warm.

The temperature regulates itselfautomatically to 80 °C.

Plate Warming

For warming plates and dishes.

Distribute plates and dishes evenly onthe wire shelf. Move stacks around afterhalf of the warming time (swap top andbottom).

The automatic temperature is 70 °C.

Recommended shelf position: 3.

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Dough Proving

You can use this automatic function withany recipe for yeast dough you like. Itgives you a good atmosphere for rising.Put the dough into a dish that is bigenough for rising. It is not necessary tocover it. Insert a wire shelf on the firstshelf position and put the dish in. Closethe door and set the function: DoughProving. Set the necessary time.

Defrost

Remove the food packaging and put thefood on a plate. Do not cover the foodwith a bowl or a plate, as this can extendthe defrost time. Use the first shelfposition from the bottom.

11.3 SousVide CookingThis function uses lower cookingtemperatures than normal cooking.Handle the food with special care forbetter food quality.

Recommendations regarding foodsafety:• Use high quality raw materials.• Always use the raw material that is as

fresh as possible.• Always keep raw materials in correct

conditions before you cook them.• Always clean the food before you

cook it.• For good and safe results, always look

at the values in the cooking tables.Check the cooking time, temperatureand dimension of the food.

• Food should not be kept at atemperature below 60 °C for a longertime to avoid safety problems.

• Use low temperatures only for foodthat could be eaten raw and only for ashort time.

• Sous-vide dishes have the best tasteimmediately after cooking. If you donot eat the food immediately after thecooking, quickly decrease itstemperature. To do that, put the foodin an ice bath and put it in the fridge.You can keep the food in the fridgefor 2 – 3 days.

• Do not use Sous-vide cookingfunction for reheating food leftovers.

• Prevent contact between raw foodand cooked food while you prepareand cook the food.

• Do not use the same tools fordifferent things without washing themcarefully.

• For recipes with raw eggs, preventegg whites or yolks from contact withthe external part of the egg shells.

Hints and tips regarding food vacuumpacking:• Necessary equipment for Sous-vide

cooking function are a vacuum sealerand vacuum bags.

• Recommended vacuum sealer type:chamber vacuum sealer. Only thistype of vacuum sealer can vacuumpack liquids.

• Use vacuum bags correct for Sous-vide cooking function.

• Do not reuse vacuum bags.• Put the food in one layer of the

vacuum bags to get an even cookingresult.

• For faster and more even cooking ofthe food, set the vacuum degree tothe highest possible.

• To guarantee a safe closing of thevacuum bag, make sure that the areasubject to the seal is clean.

General hints and tips for the functionSousVide Cooking:• To keep the cooking steam, always

keep the appliance door closed whenyou use Sous-vide cooking function.

• Open the door carefully after cookingbecause there is steam cumulated inthe appliance.

• You can add oil and spices to thefood in accordance to your taste. Oilprevents the food from sticking to thevacuum bag.

• Season the food moderately in thebeginning as there are no evaporativelosses of flavour volatiles.

• To evaporate alcohol from liquids,heat up and boil the liquids beforevacuum packing.

• You can replace the raw garlic by thegarlic powder.

• You can be replace olive oil by aneutral kind of oil.

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• For faster and more even cooking ofthe food, keep the vacuum degree ashigh as possible (99.9%).

• Cooking times are recommendationsand can be different in accordance toyour preferences.

• The cooking times in the cookingtables are for dishes for 4 people. Ifthe quantity of the food is higher, thecooking times can be longer.

• If the dimension of the food isdifferent than the cooking tablesshow, the cooking time can change.

• Put the vacuum bags on the gridwithout overlapping when using morebags.

11.4 SousVide Cooking: Meat• Look at the tables to prevent

undercooking. Do not use meatportions of a larger thickness than thetables show.

• The cooking times in the tables arethe minimum necessary times. Thecooking time can be increased inaccordance to personal preferences.

• Use only boneless meat to avoiddamages to the vacuum bags.

• For the poultry fillets to taste better,fry them on the skin side before andafter vacuum packing.

Beef

Food Thickness offood

Amount offood for 4persons (g)

Temperature(°C)

Time (min) Shelf posi-tion

Beef filletmedium

4 cm 800 60 110 - 120 3

Beef filletwell done

4 cm 800 65 90 - 100 3

Veal fillet me-dium

4 cm 800 60 110 - 120 3

Veal fillet welldone

4 cm 800 65 90 - 100 3

Lamb / Game



Temperature(°C)


Lamb rare 3 cm 600 - 650 60 180 - 190 3

Lamb medi-um

3 cm 600 - 650 65 105 - 115 3

Boar 3 cm 600 - 650 90 60 - 70 3

Rabbit bone-less

1.5 cm 600 - 650 70 50 - 60 3

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Poultry



Temperature(°C)


Chickenbreast bone-less

3 cm 750 70 70 - 80 3

Duck breastboneless

2 cm 900 60 140 - 160 3

Turkey breastboneless

2 cm 800 70 75 - 85 3

11.5 SousVide Cooking: Fishand seafood• Look at the table to prevent

undercooking. Do not use fishportions of a larger thickness than thetable show.

• Dry the fish fillets with a paper towelbefore you put them in a vacuum bag.

• Add a cup of water in the vacuum bagwhen you cook the mussels.


Amount offood for 4 per-sons (g)

Temperature(°C)

Time(min)

Shelfposi-tion

Sea bream fillet 4 fillets 1 cm 500 70 25 3

Sea bass fillet 4 fillets 1 cm 500 70 25 3

Cod fish 2 fillets 2 cm 650 65 70 - 75 3

Scallops big size 650 60 100 - 110 3

Mussels withshell

1000 95 20 - 25 3

Prawns withoutshell

big size 500 75 26 - 30 3

Octopus 1000 85 100 - 110 3

Trout fillet 1) 2 fillets 1.5 cm 650 65 55 - 65 3

Salmon fillet1) 3 cm 800 65 100 - 110 3

1) To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 litre of water) for 30 min anddry with a paper towel before you put it in a vacuum bag.

11.6 SousVide Cooking:Vegetables• Peel the vegetables where necessary.• Some vegetables can change their

colour when you peel them and cook

in a vacuum packing. For betterresults cook the food immediatelyafter you prepare it.

• To keep the colour of the artichokes,put them in water with lemon juice,after you clean and cut them.

ENGLISH 29

Food Thickness of food Amount offood for 4persons (g)

Temperature(°C)

Time(min)

Shelfposi-tion

Asparagusgreen

whole 700 - 800 90 40 - 50 3

Asparaguswhite

whole 700 - 800 90 50 - 60 3

Courgette slices of 1 cm 700 - 800 90 35 - 40 3

Leek stripes or rings 600 - 700 95 40 - 45 3

Eggplant slices of 1 cm 700 - 800 90 30 - 35 3

Pumpkin pieces with thicknessof 2 cm

700 - 800 90 25 - 30 3

Pepper stripes or quarter 700 - 800 95 35 - 40 3

Celery rings of 1 cm 700 - 800 95 40 - 45 3

Carrots slices of 0.5 cm 700 - 800 95 35 - 45 3

Celery root slices of 1 cm 700 - 800 95 45 - 50 3

Fennel slices of 1 cm 700 - 800 95 35 - 45 3

Potatoes slices of 1 cm 800 - 1000 95 35 - 45 3

Artichokehearts

cut in quarter 400 - 600 95 45 - 55 3

11.7 SousVide Cooking: Fruitsand sweets• Peel the fruits, remove the seeds and

cores where necessary

• To keep the colour of the apples andpears, put them in water with lemonjuice, after you clean and cut them.

• For better results cook the foodimmediately after you prepare it.

Food Thickness of food Amount offood for 4 per-sons (g)

Temperature(°C)

Time(min)

Shelfposi-tion

Peach cut in halves 4 fruits 90 20 - 25 3

Plum cut in halves 600 g 90 10 - 15 3

Mango cut in cubes of about 2x 2 cm

2 fruits 90 10 - 15 3

Nectarine cut in halves 4 fruits 90 20 - 25 3

Pineapple slices 1 cm 600 g 90 20 - 25 3

Apple cut in quarters 4 fruits 95 25 - 30 3

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Food Thickness of food Amount offood for 4 per-sons (g)

Temperature(°C)

Time(min)

Shelfposi-tion

Pear cut in halves 4 fruits 95 15 - 30 3

Vanillacreme

350 g in each bag 700 g 85 20 - 22 3

11.8 Full Steam

WARNING!Be careful when you openthe appliance door when thefunction is activated. Steamcan release.

The function is applicable for all types offood, fresh or frozen. You can use it tocook, warm, defrost, poach or blanchvegetables, meat, fish, pasta, rice, sweetcorn, semolina and eggs.

You can prepare a full meal in oneoperation. To correctly cook each dish,use those with cooking times which arealmost the same. Fill the water drawer to

the maximum level. Put the dishes intothe correct cookware and then on thewire shelves. Adjust the distancebetween the cookware to let the steamcirculate.

Sterilisation

• With this function you can sterilisecontainers (e.g. baby bottles).

• Put the clean containers in the middleof the shelf on the first shelf position.Make sure that the opening is downat a small angle.

• Fill the drawer with the maximumquantity of water and set the time to40 minutes.

Vegetables

Food Temperature (°C) Time (min) Shelf position

Artichokes 99 50 - 60 2

Auberginen 99 15 - 25 2

Cauliflower,whole

99 35 - 45 2

Cauliflower, flor-ets

99 25 - 35 2

Broccoli, whole 99 30 - 40 2

Broccoli, florets1) 99 13 - 15 2

Mushroom slices 99 15 - 20 2

Peas 99 20 - 30 2

Fennel 99 25 - 35 2

Carrots 99 25 - 35 2

Kohlrabi, strips 99 25 - 35 2

Peppers, strips 99 15 - 20 2

ENGLISH 31


Leeks, rings 99 20 - 30 2

Green beans 99 35 - 45 2

Lamb’s lettuce,florets

99 20 - 25 2

Brussels sprouts 99 25 - 35 2

Beetroot 99 70 - 90 2

Black salsify 99 35 - 45 2

Celery, cubed 99 20 - 30 2

Asparagus,green

99 15 - 25 2

Asparagus, white 99 25 - 35 2

Spinach, fresh 99 15 - 20 2

Peeling toma-toes

99 10 2

White haricotbeans

99 25 - 35 2

Savoy cabbage 99 20 - 25 2

Courgette, slices 99 15 - 25 2

Beans, blanched 99 20 - 25 2

Vegetables,blanched

99 15 2

Dried beans,soaked (water /beans ratio 2:1)

99 55 - 65 2

Snow peas (kai-ser peppers)

99 20 - 30 2

Cabbage whiteor red, stripes

99 40 - 45 2

Pumpkin, cubes 99 15 - 25 2

Sauerkraut 99 60 - 90 2

Sweet potatoes 99 20 - 30 2

Tomatoes 99 15 - 25 2

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Sweet corn onthe cob

99 30 - 40 2

1) Preheat the oven for 5 minutes.

Side dishes / accompaniments


Yeast dumplings 99 25 - 35 2

Potato dumplings 99 35 - 45 2

Unpeeled pota-toes, medium

99 45 - 55 2

Rice (water / rice

ratio 1:1)1)99 35 - 45 2

Boiled potatoes,quartered

99 35 - 45 2

Bread dumpling 99 35 - 45 2

Tagliatelle, fresh 99 15 - 25 2

Polenta (liquid ra-tio 3:1)

99 40 - 50 2

Bulgur (water /bulgur ratio 1:1)

99 25 - 35 2

Couscous (water /couscous ratio1:1)

99 15 - 20 2

Spaetzle (germantype of pasta)

99 25 - 30 2

Fragrant rice (wa-ter / rice ratio 1:1)

99 30 - 35 2

Lentils, red (wa-ter / lentils ratio1:1)

99 20 - 30 2

Lentils, brownand green (wa-ter / lentils ratio2:1)

99 55 - 60 2

Rice pudding(milk / rice ratio2.5:1)

99 40 - 55 2

ENGLISH 33


Semolina pud-ding (milk / sem-olina ratio 3.5:1)

99 20 - 25 2

1) The ratio of water to rice can change according to the type of rice.

Fruits


Apple slices 99 10 - 15 2

Hot berries 99 10 - 15 2

Fruit compote 99 20 - 25 2

Chocolate melt-ing

99 10 - 20 2

Fish


Trout, approx.250 g

85 20 - 30 2

Prawns, fresh 85 20 - 25 2

Prawns, frozen 85 30 - 40 2

Salmon fillets 85 20 - 30 2

Salmon trout, ap-prox. 1000 g

85 40 - 45 2

Mussels 99 20 - 30 2

Flat fish fillet 80 15 2

Meat


Cooked ham 1000 g 99 55 - 65 2

Chicken breast, poach-ed

90 25 - 35 2

Chicken, poached,1000 - 1200 g

99 60 - 70 2

Veal / pork loin with-out leg, 800 - 1000 g

90 80 - 90 2

Kasseler (smoked loinof pork), poached

90 70 - 90 2

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Tafelspitz (primeboiled beef)

99 110 - 120 2

Chipolatas 80 15 - 20 2

Bavarian veal sausage(white sausage)

80 20 - 30 2

Vienna sausage 80 20 - 30 2

Eggs


Eggs, hard-boiled 99 18 - 21 2

Eggs, medium-boiled

99 12 - 13 2

Eggs, soft-boiled 99 10 - 11 2

11.9 Grill + Fan and Full Steamin successionWhen you combine the functions, youcan cook meat, vegetables andaccompaniments one after the other. Alldishes are ready to be served at thesame time.

• To initially roast the food use thefunction: Grill + Fan.

• Put the prepared vegetables andaccompaniments into cookware

correct for an oven procedure andthen into the oven with the roast.

• Cool down the oven to a temperatureof around 80 °C. To cool down theappliance quicker open the oven doorto the first position for approximately15 minutes.

• Start the function: Full Steam. Cook itall together until ready.

Food Grill + Fan (first step: cook meat) Full Steam (second step: add vege-tables)

Tempera-ture (°C)


Tempera-ture (°C)


Roast beef1 kgBrusselssprouts,polenta

180 60 - 70 meat: 1 99 40 - 50 meat: 1vegeta-bles: 3

Roast pork1 kg,Potatoes,vegeta-bles, gravy


ENGLISH 35

Food Grill + Fan (first step: cook meat) Full Steam (second step: add vege-tables)

Tempera-ture (°C)


Tempera-ture (°C)


Roast veal1 kg,Rice, vege-tables


11.10 - Humidity High Pro


Custard / flan inindividual

dishes1)

90 35 - 45 2

Baked eggs1) 90 - 110 15 - 30 2

Terrine1) 90 40 - 50 2

Thin fish fillet 85 15 - 25 2

Thick fish fillet 90 25 - 35 2

Small fish up to350 g

90 20 - 30 2

Whole fish up to1000 g

90 30 - 40 2

Oven dumplings 120 - 130 40 - 50 2

1) Continue for a further half an hour with the door closed.

11.11 - Humidity Medium Pro


Various types ofbread 500 -1000g

180 - 190 45 - 60 2

Bread rolls 180 - 200 25 - 35 2

Sweet bread 160 - 170 30 - 45 2

Sweet yeastdough bakeries

170 - 180 20 - 35 2

Sweet ovendishes

160 - 180 45 - 60 2

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Stewed / braisedmeat

140 - 150 100 - 140 2

Spare ribs 140 - 150 75 - 100 2

Roasted fish fillet 170 - 180 25 - 40 2

Roasted fish 170 - 180 35 - 45 2

11.12 - Humidity Low Pro


Roast pork, 1000g

160 - 180 90 - 100 2

Roast beef, 1000g

180 - 200 60 - 90 2

Roast veal, 1000g

180 80 - 90 2

Meat loaf, un-cooked, 500 g

180 30 - 40 2

Smoked loin ofpork, 600 - 1000 g(soak for 2 hours)

160 - 180 60 - 70 2

Chicken, 1000 g 180 - 210 50 - 60 2

Duck, 1500 - 2000g

180 70 - 90 2

Goose, 3000 g 170 130 - 170 1

Potato gratin 160 - 170 50 - 60 2

Pasta bake 170 - 190 40 - 50 2

Lasagne 170 - 180 45 - 55 2

Ready-to-bakerolls

200 15 - 20 2

Ready-to-bakebaguettes, 40 -50 g

200 15 - 20 2

Ready-to-bakebaguettes, 40 -50 g, frozen

200 25 - 35 2

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11.13 Steam Regenerating


One-plate dishes 110 10 - 15 2

Pasta 110 10 - 15 2

Rice 110 10 - 15 2

Dumplings 110 15 - 25 2

11.14 Yogurt FunctionUse this function to prepare yogurt.

Ingredients:

• 1 l milk• 250 g natural yogurtMethod:

Mix the yogurt with the milk and fill it inyogurt jars.

In case raw milk is used, heat up the milkto the boiling point and let it cool downto 40 °C. Mix the yogurt afterwards withthe milk and fill it in yogurt jars.

Food Temperature (°C) Time (h) Shelf position

Yogurt creamy 42 5 - 6 2

Yogurt semisolid 42 7 - 8 2

11.15 Baking• Your oven may bake or roast

differently to the appliance you hadbefore. Adapt your usual settingssuch as temperature, cooking timeand shelf position to the values in thetables.

• Use the lower temperature the firsttime.

• If you cannot find the settings for aspecial recipe, look for the similarone.

• You can extend baking times by 10 –15 minutes if you bake cakes on morethan one shelf position.

• Cakes and pastries at differentheights do not always brown equallyat first. If this occurs, do not changethe temperature setting. Thedifferences equalize during thebaking procedure.

• Trays in the oven can twist duringbaking. When the trays become coldagain, the distortions disappear.

11.16 Tips on baking

Baking results Possible cause Remedy

The bottom of the cake isnot browned sufficiently.

The shelf position is incor-rect.

Put the cake on a lowershelf.

The cake sinks and becomessoggy, lumpy or streaky.

The oven temperature is toohigh.

The next time you bake, seta slightly lower oven temper-ature.

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Baking results Possible cause Remedy


The baking time is too short. Set a longer baking time. You cannot decrease bak-ing times by setting highertemperatures.


There is too much liquid inthe mixture.

Use less liquid. Be carefulwith mixing times, especiallyif you use a mixing machine.

The cake is too dry. The oven temperature is toolow.

The next time you bake, seta higher oven temperature.

The cake is too dry. The baking time is too long. The next time you bake, seta shorter baking time.

The cake browns unevenly. The oven temperature is toohigh and the baking time istoo short.

Set a lower oven tempera-ture and a longer bakingtime.

The cake browns unevenly. The mixture is unevenly dis-tributed.

Spread the mixture evenlyon the baking tray.

The cake is not ready in thebaking time given.

The oven temperature is toolow.

The next time you bake, seta slightly higher oven tem-perature.

11.17 Baking on one level:Baking in tins

Food Function Temperature(°C)

Time (min) Shelf position

Ring cake / Brio-che

True Fan Cook-ing

150 - 160 50 - 70 1

Madeira cake /Fruit cakes

True Fan Cook-ing

140 - 160 70 - 90 1

Fatless spongecake / Fatlesssponge cake

True Fan Cook-ing

140 - 150 35 - 50 2

Fatless spongecake / Fatlesssponge cake

ConventionalCooking

160 35 - 50 2

Flan base - shortpastry

True Fan Cook-ing

150 - 1601) 20 - 30 2

Flan base -sponge mixture

True Fan Cook-ing

150 - 170 20 - 25 2

ENGLISH 39



Apple pie / Ap-ple pie (2 tinsØ20 cm, diago-nally off set)

True Fan Cook-ing

160 60 - 90 2

Apple pie / Ap-ple pie (2 tinsØ20 cm, diago-nally off set)

ConventionalCooking

180 70 - 90 1

Cheesecake ConventionalCooking

170 - 190 60 - 90 1

1) Preheat the oven.

Cakes / pastries / breads on baking trays



Plaited bread /Bread crown

ConventionalCooking

170 - 190 30 - 40 3

Christmas stol-len

ConventionalCooking

160 - 1801) 50 - 70 2

Bread (ryebread):1. First part of

baking pro-cedure.

2. Second partof bakingprocedure.

ConventionalCooking

1. 2301)

2. 160 - 180

1. 202. 30 - 60

1

Cream puffs /Eclairs

ConventionalCooking

190 - 2101) 20 - 35 3

Swiss roll ConventionalCooking

180 - 2001) 10 - 20 3

Cake with crum-ble topping (dry)

True Fan Cook-ing

150 - 160 20 - 40 3

Buttered al-mond cake /Sugar cakes

ConventionalCooking

190 - 2101) 20 - 30 3

Fruit flans (madewith yeastdough / sponge

mixture)2)

True Fan Cook-ing

150 - 170 30 - 55 3

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Fruit flans (madewith yeastdough / sponge

mixture)2)

ConventionalCooking

170 35 - 55 3

Fruit flans madewith short pastry

True Fan Cook-ing

160 - 170 40 - 80 3

Yeast cakes withdelicate top-pings (e.g.quark, cream,custard)

ConventionalCooking

160 - 1801) 40 - 80 3

1) Preheat the oven.2) Use a deep pan.

Biscuits



Short pastry bis-cuits

True Fan Cook-ing

150 - 160 15 - 25 3

Short bread /Short bread /Pastry stripes

True Fan Cook-ing

140 20 - 35 3

Short bread /Short bread /Pastry stripes

ConventionalCooking

1601) 20 - 30 3

Biscuits madewith spongemixture

True Fan Cook-ing

150 - 160 15 - 20 3

Pastries madewith egg white /Meringues

True Fan Cook-ing

80 - 100 120 - 150 3

Macaroons True Fan Cook-ing

100 - 120 30 - 50 3

Biscuits madewith yeastdough

True Fan Cook-ing

150 - 160 20 - 40 3

Puff pastries True Fan Cook-ing

170 - 1801) 20 - 30 3

Rolls True Fan Cook-ing

1601) 10 - 25 3

ENGLISH 41



Rolls ConventionalCooking

190 - 2101) 10 - 25 3

Small cakes /Small cakes (20per tray)

True Fan Cook-ing

1501) 20 - 35 3


ConventionalCooking

1701) 20 - 30 3


11.18 Bakes and gratins



Pasta bake ConventionalCooking

180 - 200 45 - 60 1

Lasagne ConventionalCooking

180 - 200 25 - 40 1

Vegetables au

gratin1)Grill + Fan 170 - 190 15 - 35 1

Baguettes top-ped with meltedcheese

True Fan Cook-ing

160 - 170 15 - 30 1

Sweet bakes ConventionalCooking

180 - 200 40 - 60 1

Fish bakes ConventionalCooking

180 - 200 30 - 60 1

Stuffed vegeta-bles

True Fan Cook-ing

160 - 170 30 - 60 1


11.19 Moist Fan Baking

Food Temperature(°C)


Pasta gratin 210 - 220 45 - 60 3

Bread pudding 200 - 210 45 - 60 3

Rice pudding 200 - 210 45 - 60 3

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11.20 Multilevel BakingUse the function: True Fan Cooking.

Cakes / pastries / breads on baking trays



2 positions 3 positions

Cream puffs /Eclairs

160 - 1801) 25 - 45 1 / 4 -

Dry streuselcake

150 - 160 30 - 45 1 / 4 -


Biscuits / small cakes / small cakes / pastries / rolls



2 positions 3 positions

Short pastry bis-cuits

150 - 160 20 - 40 1 / 4 1 / 3 / 5

Short bread /Short bread /Pastry Stripes

140 25 - 45 1 / 4 1 / 3 / 5

Biscuits madewith spongemixture

160 - 170 25 - 40 1 / 4 -

Biscuits madewith egg white,meringues

80 - 100 130 - 170 1 / 4 -

Macaroons 100 - 120 40 - 80 1 / 4 -

Biscuits madewith yeastdough

160 - 170 30 - 60 1 / 4 -

Puff pastries 170 - 1801) 30 - 50 1 / 4 -

Rolls 180 20 - 30 1 / 4 -


1501) 23 - 40 1 / 4 -


ENGLISH 43

11.21 True Fan + Bottom


Pizza (thin crust) 210 - 2301)2) 15 - 25 2

Pizza (with many top-pings)

180 - 200 20 - 30 2

Tarts 180 - 200 40 - 55 1

Spinach flan 160 - 180 45 - 60 1

Quiche Lorraine 170 - 190 45 - 55 1

Swiss Flan 170 - 190 45 - 55 1

Apple cake, covered 150 - 170 50 - 60 1

Vegetable pie 160 - 180 50 - 60 1

Unleavened bread 210 - 2301) 10 - 20 2

Puff pastry flan 160 - 1801) 45 - 55 2

Flammekuchen (Piz-za-like dish from Al-sace)

210 - 2301) 15 - 25 2

Piroggen (Russianversion of calzone)

180 - 2001) 15 - 25 2

1) Preheat the oven.2) Use a deep pan.

11.22 Roasting• Use heat-resistant ovenware to roast.

Refer to the instructions of theovenware manufacturer.

• You can roast large roasting jointsdirectly in the deep pan or on the wireshelf above the deep pan.

• Put some liquid in the deep pan toprevent the meat juices or fat fromburning on it's surface.

• All types of meat that can be brownedor have crackling can be roasted inthe roasting tin without the lid.

• If necessary, turn the roast after 1/2 to2/3 of the cooking time.

• To keep meat more succulent:– roast lean meat in the roasting tin

with the lid or use roasting bag.– roast meat and fish in pieces

weighting minimum 1 kg.– baste large roasts and poultry

with their juices several timesduring roasting.

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11.23 Roasting tablesBeef

Food Quantity Function Tempera-ture (°C)


Pot roast 1 - 1.5 kg Convention-al Cooking

230 120 - 150 1

Roast beef or fil-let: rare

per cm ofthickness

Grill + Fan 190 - 2001) 5 - 6 1

Roast beef or fil-let: medium

per cm ofthickness

Grill + Fan 180 - 1901) 6 - 8 1

Roast beef or fil-let: well done

per cm ofthickness

Grill + Fan 170 - 1801) 8 - 10 1


Pork

Food Quantity Function Tempera-ture (°C)


Shoulder /Neck / Hamjoint

1 - 1.5 kg Grill + Fan 150 - 170 90 - 120 1

Chop / Sparerib

1 - 1.5 kg Grill + Fan 170 - 190 30 - 60 1

Meatloaf 750 g - 1 kg Grill + Fan 160 - 170 50 - 60 1

Pork knuckle(precooked)

750 g - 1 kg Grill + Fan 150 - 170 90 - 120 1

Veal

Food Quantity(kg)

Function Temperature(°C)


Roast veal 1 Grill + Fan 160 - 180 90 - 120 1

Knuckle ofveal

1.5 - 2 Grill + Fan 160 - 180 120 - 150 1

Lamb

Food Quantity(kg)



Leg of lamb /Roast lamb

1 - 1.5 Grill + Fan 150 - 170 100 - 120 1

Saddle oflamb

1 - 1.5 Grill + Fan 160 - 180 40 - 60 1

ENGLISH 45

Game

Food Quantity Function Temperature(°C)


Saddle / Legof hare

up to 1 kg Grill + Fan 180 - 2001) 35 - 55 1

Saddle ofvenison

1.5 - 2 kg ConventionalCooking

180 - 200 60 - 90 1

Haunch ofvenison

1.5 - 2 kg ConventionalCooking

180 - 200 60 - 90 1


Poultry

Food Quantity Function Temperature(°C)


Poultry por-tions

200 - 250 geach

Grill + Fan 200 - 220 30 - 50 1

Half chicken 400 - 500 geach

Grill + Fan 190 - 210 40 - 50 1

Chicken,poulard

1 - 1.5 kg Grill + Fan 190 - 210 50 - 70 1

Duck 1.5 - 2 kg Grill + Fan 180 - 200 80 - 100 1

Goose 3.5 - 5 kg Grill + Fan 160 - 180 120 - 180 1

Turkey 2.5 - 3.5 kg Grill + Fan 160 - 180 120 - 150 1

Turkey 4 - 6 kg Grill + Fan 140 - 160 150 - 240 1

Fish (steamed)

Food Quantity(kg)



Whole fish 1 - 1.5 Grill + Fan 180 - 200 30 - 50 1

11.24 Grill• Always grill with the maximum

temperature setting.• Set the shelf into the shelf position as

recommended in the grilling table.• Always set the pan to collect the fat

into the first shelf position.

• Grill only flat pieces of meat or fish.• Always preheat the empty oven with

the grill functions for 5 minutes.

CAUTION!Always grill with the ovendoor closed.

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Grill



1st side 2nd side

Roast beef 210 - 230 30 - 40 30 - 40 2

Filet of beef 230 20 - 30 20 - 30 3

Back of pork 210 - 230 30 - 40 30 - 40 2

Back of veal 210 - 230 30 - 40 30 - 40 2

Back of lamb 210 - 230 25 - 35 20 - 25 3

Whole Fish, 500- 1000 g

210 - 230 15 - 30 15 - 30 3 / 4

Fast Grilling

Food Time (min) Shelf position

1st side 2nd side

Burgers / Burgers 8 - 10 6 - 8 4

Pork fillet 10 - 12 6 - 10 4

Sausages 10 - 12 6 - 8 4

Fillet / Veal steaks 7 - 10 6 - 8 4

Toast / Toast 1 - 3 1 - 3 5

Toast with topping 6 - 8 - 4

11.25 Bottom + Grill + Fan


Pizza, frozen 200 - 220 15 - 25 2

Pizza American, fro-zen

190 - 210 20 - 25 2

Pizza, chilled 210 - 230 13 - 25 2

Pizza Snacks, frozen 180 - 200 15 - 30 2

French Fries, thin 190 - 210 15 - 25 3

French Fries, thick 190 - 210 20 - 30 3

Wedges / Cro-quettes

190 - 210 20 - 40 3

Hash Browns 210 - 230 20 - 30 3

Lasagne / Cannello-ni, fresh

170 - 190 35 - 45 2

ENGLISH 47


Lasagne / Cannello-ni, frozen

160 - 180 40 - 60 2

Oven baked cheese 170 - 190 20 - 30 3

Chicken Wings 180 - 200 40 - 50 2

Frozen ready meals



Frozen pizza ConventionalCooking

as per manufac-turer’s instruc-tions


3

French fries1)

(300 - 600 g)

ConventionalCooking or Grill+ Fan

200 - 220 as per manufac-turer’s instruc-tions

3

Baguettes ConventionalCooking



3

Fruit flans ConventionalCooking



3

1) Turn the French fries 2 or 3 times during cooking.

11.26 Slow CookingUse this function to prepare lean, tenderpieces of meat and fish with coretemperatures no more than 65 °C. Thisfunction is not applicable to such recipesas pot roast or fatty roast pork. You canuse the core temperature sensor toguarantee that the meat has the correctcore temperature (see the table for thecore temperature sensor).

In the first 10 minutes you can set anoven temperature between 80 °C and150 °C. The default is 90 °C. After thetemperature is set, the oven continues tocook at 80 °C. Do not use this functionfor poultry.

Always cook without a lidwhen you use this function.

1. Sear the meat in a pan on the hob ona very high setting for 1 - 2 minuteson each side.

2. Put the meat together with the hotroasting pan in the oven and on thewire shelf.

3. Put the core temperature sensor intothe meat.

4. Select the function: Slow Cookingand set the correct end coretemperature.

Food Quantity (kg) Temperature(°C)


Roast beef 1 - 1.5 120 120 - 150 1

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Food Quantity (kg) Temperature(°C)


Fillet of beef 1 - 1.5 120 90 - 150 3

Roast veal 1 - 1.5 120 120 - 150 1

Steaks 0.2 - 0.3 120 20 - 40 3

11.27 Preserving• Use only preserve jars of the same

dimensions available on the market.• Do not use jars with twist-off and

bayonet type lids or metal tins.• Use the first shelf from the bottom for

this function.• Put no more than six one-litre

preserve jars on the baking tray.• Fill the jars equally and close with a

clamp.

• The jars cannot touch each other.• Put approximately 1/2 litre of water

into the baking tray to give sufficientmoisture in the oven.

• When the liquid in the jars starts tosimmer (after approximately 35 - 60minutes with one-litre jars), stop theoven or decrease the temperature to100 °C (see the table).

Soft fruit

Food Temperature (°C) Cooking time untilsimmering (min)

Continue to cook at100 °C (min)

Strawberries / Blue-berries / Raspber-ries / Ripe gooseber-ries

160 - 170 35 - 45 -

Stone fruit



Pears / Quinces /Plums

160 - 170 35 - 45 10 - 15

Vegetables



Carrots1) 160 - 170 50 - 60 5 - 10

Cucumbers 160 - 170 50 - 60 -

Mixed pickles 160 - 170 50 - 60 5 - 10

Kohlrabi / Peas / As-paragus

160 - 170 50 - 60 15 - 20

1) Leave standing in the oven after it is deactivated.

ENGLISH 49

11.28 Drying• Cover trays with grease proof paper

or baking parchment.• For a better result, stop the oven

halfway through the drying time, open

the door and let it cool down for onenight to complete the drying.

Vegetables


Time (h) Shelf position

1 position 2 positions

Beans 60 - 70 6 - 8 3 1 / 4

Peppers 60 - 70 5 - 6 3 1 / 4

Vegetables forsour

60 - 70 5 - 6 3 1 / 4

Mushrooms 50 - 60 6 - 8 3 1 / 4

Herbs 40 - 50 2 - 3 3 1 / 4

Fruit


Time (h) Shelf position

1 position 2 positions

Plums 60 - 70 8 - 10 3 1 / 4

Apricots 60 - 70 8 - 10 3 1 / 4

Apple slices 60 - 70 6 - 8 3 1 / 4

Pears 60 - 70 6 - 9 3 1 / 4

11.29 Bread BakingPreheating is not recommended.


White Bread 170 - 190 40 - 60 2

Baguette 200 - 220 35 - 45 2

Brioche 180 - 200 40 - 60 2

Ciabatta 200 - 220 35 - 45 2

Rye Bread 170 - 190 50 - 70 2

Dark Bread 170 - 190 50 - 70 2

All Grain bread 170 - 190 40 - 60 2

Bread rolls 190 - 210 20 - 35 2

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11.30 Food Sensor table

Beef Food core temperature (°C)

Rare Medium Well done

Roast beef 45 60 70

Sirloin 45 60 70

Beef Food core temperature (°C)

Less Medium More

Meat loaf 80 83 86

Pork Food core temperature (°C)

Less Medium More

Ham,Roast

80 84 88

Chop (saddle),Smoked pork loin,Smoked loin poached

75 78 82

Veal Food core temperature (°C)

Less Medium More

Roast veal 75 80 85

Knuckle of veal 85 88 90

Mutton / lamb Food core temperature (°C)

Less Medium More

Leg of mutton 80 85 88

Saddle of mutton 75 80 85

Leg of lamb,Roast lamb

65 70 75

Game Food core temperature (°C)

Less Medium More

Saddle of hare,Saddle of venison

65 70 75

Leg of hare,Whole hare,Leg of venison

70 75 80

ENGLISH 51

Poultry Food core temperature (°C)

Less Medium More

Chicken (whole / half / breast) 80 83 86

Duck (whole / half),Turkey (whole / breast)

75 80 85

Duck (breast) 60 65 70

Fish (salmon, trout, zander) Food core temperature (°C)

Less Medium More

Fish (whole / large / steamed),Fish (whole / large / roasted)

60 64 68

Casseroles - Precooked vegeta-bles

Food core temperature (°C)

Less Medium More

Zucchini Casserole,Broccoli Casserole,Fennel Casserole

85 88 91

Casseroles - Savoury Food core temperature (°C)

Less Medium More

Cannelloni,Lasagne,Pasta bake

85 88 91

Casseroles - Sweet Food core temperature (°C)

Less Medium More

White bread casserole with / with-out fruits,Rice porridge casserole with /without fruits,Sweet noodle casserole

80 85 90

11.31 Information for testinstitutesTests for the function: Full Steam.

Tests according to IEC 60350-1.

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Food Container(Gastro-norm)

Quantity(g)

Shelf po-sition

Tempera-ture (°C)

Time(min)

Comments

Broccoli1) 1 x 2/3per-forated

300 3 99 13 - 15 Put the bak-ing tray onthe first shelfposition.

Broccoli1) 2 x 2/3 per-forated

2 x 300 2 and 4 99 13 - 15 Put the bak-ing tray onthe first shelfposition.

Broccoli1) 1 x 2/3per-forated

max. 3 99 15 - 18 Put the bak-ing tray onthe first shelfposition.

Frozen peas 2 x 2/3 per-forated

2 x 1500 2 and 4 99 Until thetempera-ture inthe cold-est spotreaches85 °C.

Put the bak-ing tray onthe first shelfposition.

1) Preheat the oven for 5 minutes.

12. CARE AND CLEANING


12.1 Notes on cleaning• Clean the front of the appliance with a

soft cloth with warm water and acleaning agent.

• To clean metal surfaces, use adedicated cleaning agent.

• To clean the bottom side in case oflimestone residual, use some drops ofvinegar.

• Clean the appliance interior aftereach use. Fat accumulation or otherfood remains may result in a fire. Therisk is higher for the grill pan.

• Clean stubborn dirt with a specialoven cleaner.

• Clean all accessories after each useand let them dry. Use a soft cloth withwarm water and a cleaning agent.

• If you have nonstick accessories, donot clean them using aggressiveagents, sharp-edged objects or adishwasher. It can cause damage tothe nonstick coating.

12.2 Recommended cleaningproductsDo not use abrasive sponges oraggressive detergents. It can causedamage to the enamel and the stainlesssteel parts.

You can buy our products atwww.aeg.com/shop and at the bestretailer shops.

12.3 Removing the shelfsupportsBefore maintenance, make sure that theappliance is cool. There is a risk of burns.

ENGLISH 53

To clean the appliance, remove the shelfsupports.

1. Pull carefully the supports up and outof the front catch.

2

3

1

2. Pull the front end of the shelf supportaway from the side wall.

3. Pull the supports out of the rearcatch.

Install the shelf supports in the oppositesequence.

12.4 Steam CleaningRemove as much dirt as possiblemanually.

Remove the accessories and the shelfsupport to clean the side walls.

The steam cleaning functions supportthe steam cavity cleaning of theappliance.

For a better performanceyou should start the cleaningfunction when the applianceis cool.

The specified time is relatedto the duration of thefunction and does notinclude the time required forcleaning of the cavity by theuser.

When the steam cleaning function isactive, the light is off.

1. Fill the water drawer to the maximumlevel.

2. Choose the steam cleaning functionin the menu: Cleaning.Steam Cleaning - the duration of thefunction is around 30 minutes.a) Activate the function.b) An acoustic signal sounds when

the programme is completed.c) Press the rotary knob to

deactivate the signal.

Steam Cleaning Plus - the durationof the function is around 75 minutes.a) Spray a suitable detergent

uniformly in the oven cavity onboth enamel and steel parts.Before you start the cleaningprocedure, make sure that theappliance is cold.

b) Activate the function.After around 50 minutes anacoustic signal sounds when thefirst part of the programme iscompleted.

c) Wipe the internal surface of theappliance with a non-abrasivesurface care sponge. You can usewarm water or oven detergentsto clean the cavity.

d) The final part of the procedurestarts. The duration of this stageis around 25 minutes.

3. Wipe the internal surface of theappliance with a non-abrasivesponge. You can use warm water toclean the cavity.

4. Remove the remaining water fromthe water drawer.

After cleaning keep the appliance dooropen for approximately 1 hour. Wait untilthe appliance is dry. To speed up thedrying you can heat up the appliancewith hot air at temperature 150 °C forapproximately 15 minutes. You can getmaximum effects of the cleaning functionif you manually clean the applianceimmediately after the function ends.

12.5 Cleaning ReminderWhen reminder is displayed cleaning isnecessary. Perform the function SteamCleaning Plus.

12.6 Cleaning the waterdrawerRemove the water drawer from theappliance.

1. Remove the lid of the water drawer.Lift the cover in correspondence withthe protrusion in the rear.

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XAM

2. Remove the wave-breaker. Pull itaway from the drawer body until itsnaps out.

3. Wash the water drawer parts withyour hands. Use tap water and soap.

Do not use abrasivesponges. Do not putwater drawer inside adish washer.

After you clean the water drawer parts,reassemble the water drawer.

1. Snap in the wave-breaker. Push itinto the drawer body.

2. Assemble the lid. First insert the frontsnap and then push it against thedrawer body.

XAM

XAM

3. Insert the water drawer inside theappliance.

4. Push the water drawer towards theoven until it latches.

12.7 Steam generation system- DescalingWhen the steam generator operates,there is an accumulation and depositionof limestone inside because of calciumcontents in the water. This can have anegative effect on the steam quality, onthe performance of the steam generatorand on the food quality. To prevent this,

clean the steam generation circuit fromresidual stone.

Remove all accessories.

Select the function from the menu:Cleaning. The user interface will guideyou through the procedure.

The duration of the complete procedureis about 2 hours.

The light in this function is off.

1. Put the grill- / roasting pan on thefirst shelf position.

2. Put 250 ml of the descaling agent inthe water drawer.

3. Fill the remaining part of the waterdrawer with water to the maximumlevel.

4. Fit the water drawer in the appliance.5. the rotary knob.This activates the first part of theprocedure: Descaling.

The duration of this part isaround 1 hour 40 minutes.

6. After the end of the first part, emptythe grill- / roasting pan and put it onthe first shelf position again.

7. Fill the water drawer with fresh water.Make sure there is no remainingcleaning solution inside the waterdrawer.

8. Fit the water drawer in the appliance.

9. Press .This activates the second part of theprocedure: Descaling. It will rinse thesteam generation circuit.

The duration of this part isaround 35 minutes.

Remove the grill- / roasting pan after theend of the procedure.

If the function: Descaling isnot performed in the correctway, the display will show amessage to repeat it.

If the appliance is humid and wet, wipe itout with a dry cloth. Let the appliancedry fully with the door open.

ENGLISH 55

12.8 Descaling reminderThere are two descaling reminders whichremind you to perform the function:Descaling.

The soft reminder reminds andrecommends you to perform thedescaling cycle.

The hard reminder obligates you toperform the descaling.

If you do not descale theappliance when the hardreminder is on, you cannotuse the steam functions.You cannot disable thedescaling reminder.

12.9 Steam generation system- RinsingRemove all accessories.

Select the function from the menu:Cleaning. The user interface will guideyou through the procedure.

The duration of the function is around 30minutes.

The light in this function is off.

1. Put the baking tray on the first shelfposition.

2. Fill the water drawer with fresh water.

3. Press .Remove the baking tray after the end ofthe procedure.

12.10 Removing and installingthe doorYou can remove the door and theinternal glass panels to clean it. Thenumber of glass panels is different fordifferent models.

WARNING!Be careful when you removethe door from the appliance.The door is heavy.

1. Open the door fully.2. Fully lift up the clamping levers (A) on

the two door hinges.

A

A

3. Close the door until it is at an angleof approximately 45°.

45°

4. Hold the door with one hand on eachside and pull it away from theappliance at an upwards angle.

5. Put the door with the outer sidedown on a soft cloth on a stablesurface. This is to prevent scratches.

6. Hold the door trim (B) on the topedge of the door at the two sidesand push inwards to release the clipseal.

1

2

B

CAUTION!Rough handling of the glass,especially around the edgesof the front panel, can causethe glass to break.

7. Pull the door trim to the front toremove it.

8. Hold the door glass panels on theirtop edge one by one and pull themup out of the guide.

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9. Clean the glass panel with water andsoap. Dry the glass panel carefully.

When the cleaning is completed, do theabove steps in the opposite sequence.Install the smaller panel first, then thelarger and the door.

WARNING!Make sure that the glassesare inserted in the correctposition otherwise thesurface of the door mayoverheat.

12.11 Replacing the lampPut a cloth on the bottom of the interiorof the appliance. It prevents damage tothe lamp glass cover and the cavity.

WARNING!Danger of electrocution!Disconnect the fuse beforeyou replace the lamp.The lamp and the lamp glasscover can be hot.

1. Deactivate the appliance.

2. Remove the fuses from the fuse boxor deactivate the circuit breaker.

The top lamp1. Turn the lamp glass cover

counterclockwise to remove it.

2. Remove the metal ring and clean theglass cover.

3. Replace the lamp with a suitable 300°C heat-resistant lamp.

4. Attach the metal ring to the glasscover.

5. Install the glass cover.

The side lamp1. Remove the left shelf support to get

access to the lamp.2. Use a Torx 20 screwdriver to remove

the cover.3. Remove and clean the metal frame

and the seal.4. Replace the lamp with a suitable 300

°C heat-resi

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