697753_en.indd

www.gorenje.com

GB IE MT

www.gorenje.com

DETAILED

INSTRUCTIONS

FOR USE OF A

COMBINED STEAM OVEN

We thank you for your

trust in purchasing our appliance.

This detailed instruction manual is

supplied to allow you to learn about

your new appliance as quickly as

possible.

Make sure you have received an

undamaged appliance.

Should you notice any transport

damage, please notify your dealer

or regional warehouse where your

appliance was supplied from.

The telephone number can be found

on the invoice or on the delivery

note.

Instructions for installation and

connection are supplied on a

separate sheet.

Instructions for use are also available

at our website:

www.gorenje.com / < http://www.

gorenje.com />

Important information

Tip, note

CONTENTS

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WARNINGS

INITIAL

PREPARATION

OF THE

APPLIANCE

SETTINGS AND

BAKING

CLEANING AND

MAINTENANCE

PROBLEM

SOLVING

4 IMPORTANT SAFETY INSTRUCTIONS

6 Before connecting the appliance

7 COMBINED STEAM OVEN

11 Information on the appliance - data plate (depending on the model)

12 Control unit

14 BEFORE THE FIRST USE

14 Steam cooking

15 Filling the water tank

16 FIRST USE

17 Testing water hardness

18 CHOOSING THE BASIC COOKING MENUS AND SETTINGS

19 A) baking by selecting the type of food (Automatic mode Auto)

21 B) baking by selecting the mode of operation (Professional mode and

steam mode)

28 C) steam cooking (Steam – quick access to steam programs)

31 D) storing your own programme (my mode)

32 START THE COOKING PROCESS

32 END OF COOKING AND SWITCHING OFF THE OVEN

33 SELECTING ADDITIONAL FEATURES

35 SELECTING GENERAL SETTINGS

37 DESCRIPTIONS OF SYSTEMS (COOKING MODES) AND COOKING

TABLES

57 MAINTENANCE & CLEANING

58 Conventional oven cleaning

59 Steam cleaning program (steam clean)

60 Cleaning the steam system

61 Cleaning the filter foam

62 Removing and cleaning wire and telescopic extendible guides

63 Removing and inserting the oven door

66 Removing and inserting the oven door glass pane

67 Replacing the bulb

68 TROUBLESHOOTING TABLE

69 DISPOSAL

INTRODUCTION

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IMPORTANT SAFETY

INSTRUCTIONS

CAREFULLY READ THE INSTRUCTIONS AND SAVE THEM

FOR FUTURE REFERENCE.

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 experience and knowledge if

they have been given supervision or instruction concerning

use of the appliance in a safe way and understand the hazards

involved. Children shall not play with the appliance. Cleaning

and user maintenance shall not be made by children without

supervision.

WARNING: The appliance and its accessible parts become hot

during use. Care should be taken to avoid touching heating

elements. Children less than 8 years of age shall be kept away

unless continuously supervised.

WARNING: Accessible parts may become hot during use.

Young children should be kept away.

During use the appliance becomes hot. Care should be

taken to avoid touching heating elements inside the oven.

Only use the temperature probe recommended for use in

this oven.

WARNING: Ensure that the appliance is switched off before

replacing the lamp to avoid the possibility of electric shock.

Do not use harsh abrasive cleaners or sharp metal scrapers

to clean the oven door glass/ the glass of hinged lids of the

hob (as appropriate), since they can scratch the surface,

which may result in shattering of the glass.

Do not use steam cleaners or high pressure cleaners to

clean the appliance as this may result in an electric shock.

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The appliance is not intended to be controlled with external

timers or special control systems.

Means for disconnection must be incorporated in the fixed

wiring in accordance with the wiring rules.

If the supply cord is damaged, it must be replaced by the

manufacturer, its service agent or similarly qualified persons

in order to avoid a hazard.

The appliance must not be installed behind a decorative

door in order to avoid overheating.

The appliance is intended for household

use. Do not use it for any other purpose,

such as room heating, drying of pets or

other animals, paper, fabrics, herbs etc. As

this may lead to injury or fire hazard.

The appliance may only be connected to

the power mains by an authorized service

technician or expert. Tampering with

the appliance or nonprofessional repair

thereof may result in risk of severe injury or

damage to the product.

If the power cords of other appliances

located near this appliance are caught

in the oven door, they may be damaged,

which may in turn result in a short circuit.

Therefore, keep the power cords of other

appliances at a safe distance.

Do not line the oven walls with aluminium

foil and do not place baking trays or other

cookware on the oven bottom. Aluminium

foil would prevent air circulation in the

oven, hinder the cooking process, and ruin

the enamel coating.

Oven door become very hot during

operation. A third glass is installed for extra

protection, reducing the temperature of the

outside surface (only with some models).

Oven door hinges may be damaged when

under excessive load. Do not place heavy

pans on open oven door and do not lean

against open oven door when cleaning the

oven cavity. Never stand on the open oven

door and do not let children to sit on it.

Do not lift the appliance by holding it by

the door handle.

Appliance operation is safe with and

without tray guides.

Make sure the vents are never covered or

obstructed in any other way.

Safe and correct use of the steam oven

Leave the appliance at room temperature for

some time before connecting it to the power

mains to allow all components to adapt to

room temperature. If the oven is stored at a

temperature near or below freezing point,

there is a danger for some components,

especially the pumps.

The appliance should not operate in an

environment with a temperature below 5

°C. Below this temperature, the appliance

may not operate correctly. If the appliance

is switched on in such conditions, the pump

could be damaged.

If the appliance does not work correctly,

disconnect it from the power mains.

Do not store items in the oven, which could

cause danger when the oven is switched on.

Do not use distilled water that is not suitable

for ingestion (e.g. distilled water for batteries,

to which acid is added).

When you open the oven door (with steam

systems) after the end or during steam

cooking, make sure to open the door to the

fully open position; otherwise, the steam from

the oven cavity could negatively affect the

control panel operation.

After the steam cooking is completed, there

is some residual steam in the oven. Open

the oven door carefully, as there is danger of

scalding with steam. Clean the oven once it

has cooled down to room temperature.

After the cooking process, the remaining

water in the steam system is pumped back

into the water tank. Therefore, the water

there could be hot. Be careful when emptying

the water tank.

To prevent the build-up of limescale, leave

the oven door open after cooking to allow

the oven cavity to cool down to room

temperature.

It is inadvisable to open the door during

the steam cycle, as this will increase power

consumption and formation of water

condensate.

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BEFORE CONNECTING THE APPLIANCE:

Carefully read the instructions for use before connecting the

appliance. Repair or any warranty claim resulting from incorrect

connection or use of the appliance shall not be covered by the

warranty.

COMBINED STEAM OVEN

(DESCRIPTION OF THE OVEN AND EQUIPMENT – DEPENDING ON

THE MODEL)

Guides

- Cooking levels

Water tank door

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The figure represents one of the built-in appliance models. Since the appliances for which

these instructions were drawn up may have different equipment, some functions or

equipment may be described in the manual that may not be present in your appliances.

Control unit

Oven door

Oven handle

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WIRE GUIDES

The wire guides allow preparation of the food on 5 levels (please note that the levels/

guides are counted from the bottom up).

Guides 4 and 5 are intended for grilling.

TELESCOPIC PULL-OUT GUIDES

Telescopic pull-out guides can be installed on the 2nd, 3rd and 4th level. Pull-out guides

can be partially or completely extractable.

OVEN DOOR SWITCH

If you open the oven door during operation, the oven heaters, fan, and steam generator

will be switched off. When the door is closed again, the switches turn the heaters and

steam injection back on.

COOLING FAN

The appliance is fitted with a cooling fan that cools the housing and the appliance control

panel.

EXTENDED OPERATION OF THE COOLING FAN

After the oven is switched off, the cooling fan continues to operate for a short while in

order to cool the oven. (Extended cooling fan operation depends on the temperature in

the center of the oven).

OVEN EQUIPMENT AND ACCESSORIES (depending on the model)

GLASS BAKING DISH is used for cooking

with all oven systems. It can also be used as

a serving tray.

The GRID is used for grilling or as support

for a pan, baking tray or baking dish with

the food.

There is a safety latch on the grid.

Therefore, lift the grid slightly at the front

when pulling it out from the oven.

The SHALLOW BAKING SHEET is used for

baking pastry and cakes.

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The DEEP BAKING TRAY is used for roasting

meat and baking moist pastry. It can also be

used as a drip tray.

Never place the deep baking tray in the

first guide during the cooking process, except

when grilling and you are only using the deep

tray as a drip tray.

As baking accessories heat up, their

form may change. This does not affect

their functionality and their original form

will be restored when they cool down.

STEAM SET (INOX) is used for steam

cooking. Place the perforated tray in the

middle level and the drip tray one level

below.

The grid or the tray should always be

inserted into the groove between the two

wire profiles.

With telescopic extendible guides, first pull

out the guides of one level and place the

grid or the baking tray onto them. Then,

push them in with your hand as far as they

will go.

Close the oven door when the

telescopic guides are retracted all the way

into the oven.

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The appliance and some of the accessible parts tend to heat up

during cooking. Use oven mitts.

SYNCHRONIZATION BAR

The bar can be installed on the telescopic

extendible guides (full extension) or removed

from them. First, remove both guides of one

level. Place the bar onto the two tabs on the

guides and push the guides in with your hand

until they stop.

BAKING TRAY HOLDER makes it easier

to remove hot baking trays from the oven

after baking.

Meat temperature probe

DESCALING AGENT or steam system

cleaning.

TEST PAPER STRIP for testing water

hardness.

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INFORMATION ON THE APPLIANCE - DATA

PLATE (DEPENDING ON THE MODEL)

The rating plate indicating the basic

information about the appliance is located

at the edge of the oven and it is visible

when the oven door is opened.

A Serial number

B Code

C Type

D Brand

E Model

F Technical data

G Compliance symbols

CONTROL UNIT

(depending on the model)

ON/OFF KEY

OVEN

LIGHTING ON/

OFF KEY

BACK KEY

Touch briefly to

return to previous

menu.

Touch and hold to

return to main menu.

Selection and

CONFIRMATION

KNOB

Select the setting by

rotating the knob.

Confirm your

selection by pressing

the knob.

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MINUTE

MINDER/

ALARM

CHILD LOCK

KEY 7

START/STOP

KEY

Long touch: START

Long touch during

operation: STOP

DISPLAY – displays

all settings

NOTE:

The keys will respond better if you touch them with a larger area of your fingertip. Each

time you touch a key, this will be acknowledged by a short acoustic signal.

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BEFORE THE FIRST USE

Before the first use, remove all components, including any transport equipment, from the

oven. Clean all accessories and utensils with warm water and regular detergent. Do not

use any abrasive cleaners.

Before using the oven the first time, heat it without any food, in the system “upper

and bottom heater”, at the temperature of 200 °C for approximately one hour. The

characteristic smell of a “new appliance” will be emitted. Ventilate the room thoroughly

during the first use.

STEAM COOKING

Healthy and natural, steam cooking preserves the full flavour of foods. This cooking

method releases no odours.

Following are the advantages of steam cooking:

Cooking (braising, roasting) starts before the temperature inside the oven reaches 100°C.

Slow cooking (braising, roasting) is also possible at lower temperatures.

It is healthy: vitamins and minerals are well preserved because only a small share of them

is dissolved in the condensation water that touches the food.

There is no need to add any fat during the cooking process. The steam maintains the taste

of food. It does not add odours, nor the taste of the grill or the pan. Furthermore, it takes

nothing away because the food is not diluted in the water.

Steam does not spread the flavour or smell; therefore, meat or fish can be cooked

together with vegetables.

Steam is also suitable for blanching, defrosting and reheating or keeping the food warm.

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FILLING THE WATER TANK

The WATER TANK allows for independent water supply to the steam oven. The tank volume

amounts to approx. 1.3 litres (maximum water level – see marking). This amount of water

suffices for approximately 3 hours of cooking time with the longest steam cycle (hot air with

steam on "high" system).

Clean the water tank before the first use.

Always fill the water tank with clean and cool water from the

pipeline, bottled water without additives, or distilled water suitable

for use in cooking. Water poured into the water tank should be at a

temperature of 20°C(+/– 10°C).

Press (on the spot with the sticker) to

open the tank door.

The sticker can be removed later.

Remove the water tank from the

housing by pulling by the recessed part.

Open the lid. Wash the tank with water.

Re-assemble the tank. Before use, add

fresh water up to the MAX marking on the

tank.

Push the water tank back into the

housing to the final position (until you

hear a short click). Then, press the tank

door to close it.

After the cooking process, the

remaining water in the steam system is

pumped back into the water tank. The lid

and the water tank can be washed with

standard non-abrasive liquid cleaners or in

a dishwasher.

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FIRST USE

LANGUAGE SELECTION

Upon the first connection of the appliance to the power supply or after a prolonged period of

being disconnected, please set the desired language. The default language is English.

Confirm each setting by pressing the KNOB.

By pressing the

KNOB set the DAY,

MONTH and YEAR.

Turn the knob

and confirm your

selection with a

check mark.

Turn the KNOB and

set the CLOCK.

Confirm your

selection with a

check mark.

The oven also operates if you do not set the time of day, but in this case it is not

possible to set the timer features (see chapter SELECTING TIMER FEATURES).

After a few minutes of inactivity, the appliance goes into Standby mode.

CHANGING CLOCK SETTINGS

You can change the time of day when no timer function is activated (see chapter

SELECTING GENERAL SETTINGS).

Turn the KNOB and

select the desired

language. Confirm

your selection.

SETTING THE DATE

SETTING THE CLOCK

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Incorrect water hardness level setting could affect appliance

operation and useful life.

TESTING WATER HARDNESS

Water hardness test should be carried out before first use.

A strip will appear on the display with the sign "Very hard water".

Maximum water hardness is set as a factory default.

Soak the test paper

strip (supplied

with the appliance)

in water for one

(1) second. Wait

one minute and

observe the number

of stripes on the

paper. Enter the

information on the

number of stripes

into the appliance.

Rotate the KNOB

and confirm.

4 green stripes Very soft water

1 red stripe Soft water

2 red stripes Medium hard water

3 red stripes Hard water

4 red stripes Very hard water

CHANGING THE WATER HARDNESS SETTING

Water hardness can also be set in the menu CHOOSING THE GENERAL SETTINGS.

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SELECTING THE MAIN MENUS

FOR BAKING AND SETTINGS

Turn the KNOB and

select the name of

the menu. Confirm

the selection by

pressing the KNOB.

The NAME of the

selected menu

appears above.

A) Auto

In this mode, first select the type of dish and then the selected

food with automatic setting of the quantity, level of doneness and

end of operation.

The programme offers a variety of pre-set recipes, tested by chefs

and nutrition experts.

B) Pro

This mode offers a selection of dishes with factory pre-set values,

which you can modify.

C) Steam

This is a natural way of cooking that retains a full flavour of the

food.

D) My mode

This mode allows you to prepare dishes according to your wishes,

each time using the same steps and settings. You can save your

settings in the oven's memory and recall them the next time you

want to use them.

Confirm each setting by pressing the KNOB.

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A) BAKING BY SELECTING THE TYPE OF

FOOD (Auto; automatic mode)

Confirm each setting by pressing the KNOB.

Turn the KNOB

and select the

Auto. Confirm your

selection by pressing

the KNOB.

Select the type

of dish and the

selected food.

Confirm your

selection.

The pre-set values

are shown.

You can change

the quantity, level

of doneness and

delayed start (end of

baking).

1 quantity

2 level of doneness

3 delayed start

4 duration of baking

5 baking system and recommended level

6 professional (Pro) mode

If in the Automatic mode the symbol is selected, the programme switches to

Professional (Pro) mode (see chapter BAKING BY SELECTING THE MODE).

Touch the START/STOP key to start the baking process.

The display shows all the selected settings.

1234 56

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PREHEATING

Cooking procedures for some dishes in the Auto mode also include the preheat function

. When you select the food, the following notification will appear: "Selected program

includes preheat function." (Confirm your selection with the KNOB.) "Preheating

started." Do not insert the food yet. Actual and set temperature will alternate on the

display.

When the selected temperature is reached, the preheating process stops and an acoustic

signal is emitted. The following notification will appear on the display: "Preheating

complete." Open the door and insert the food. The program then resumes the cooking

process with selected settings.

When the preheat function is set, delayed start function cannot be used.

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BASIC SETTINGS

1 pre-heating

2 system (see table OVEN SYSTEMS)

3 temperature in the oven

ADDITIONAL SETTINGS

4 duration of baking (see chapter TIMER FUNCTIONS – DURATION)

5 Multiphase cooking (see chapter Multiphase cooking)

6 (steam injection) (see chapter STEAM INJECTION)

PREHEATING

Use the preheat function if you wish to heat the oven to the desired temperature as

quickly as possible. When this symbol is selected, the preheat function will be

activated and a notification will appear: "Preheating started." Do not insert the food yet.

Actual and set temperature will alternate on the display.

When the selected temperature is reached, the preheating process stops and an acoustic

signal is emitted.

The following notification will appear on the display: "Preheating complete." Open the

door and insert the food. The program then resumes the cooking process with selected

settings.

When the preheat function is set, delayed start function cannot be used.

B) BAKING BY SELECTING THE MODE OF

OPERATION (Professional mode and steam mode)

Confirm each setting by pressing the KNOB.

Turn the KNOB and

select Pro. Confirm

your selection.

Select your own

basic settings.

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OVEN SYSTEMS (depending on the model)

SYSTEM DESCRIPTION

PRESET

TEMPERATURE

(°C)

MIN – MAX

TEMPERATURE

(°C)

OVEN SYSTEMS

TOP + BOTTOM HEAT

The heaters in the bottom and in the ceiling of the oven

cavity will radiate heat evenly into the oven interior.

Pastry or meat can only be baked/roasted at a single

height level.

200 30–230

TOP HEAT

Only the heater on the oven cavity ceiling will radiate

heat. Use this heater to brown the upper side of the

dish.

150 30–230

BOTTOM HEAT

Only the heater on the bottom of the oven cavity will

radiate heat. Use this heater to brown the lower side of

the dish.

160 30–230

SMALL GRILL

Only grill heater, a part of the large grill set, will operate.

Use this heater to grill a few open sandwiches or beer

sausages, or for toasting bread.

230 30–230

LARGE GRILL

The upper heater and the grill heater will operate. The

heat is radiated directly by the grill heater installed in

the oven ceiling. To boost the heating effect, the upper

heater is activated as well. This system is used for

grilling a smaller amount of open sandwiches or beer

sausages, and for toasting bread.

230 30–230

LARGE GRILL + FAN

Grill heater and the fan will operate. This combination is

used to grill meat and to roast larger chunks of meat or

poultry at a single height level. It is also appropriate for

dishes au gratin and for browning to a crispy crust.

170 30–230

HOT AIR + BOTTOM HEAT

Bottom heater, round heater, and the fan will operate.

This is used to bake pizza, moist pastry, fruitcakes,

leavened dough and shortcrust on several levels

simultaneously.

200 30–230

HOT AIR

Round heater and the fan will operate. The fan installed

in the back wall of the oven cavity makes sure the hot

air constantly circulates around the roast or pastry. This

mode is used for roasting meat and baking pastry at

several levels simultaneously.

180 30–230

ECO HOT AIR

In this mode, power consumption during the cooking

process is optimized.

This mode is used for roasting meat and baking pastry.

180 120- 230

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SYSTEM DESCRIPTION

PRESET

TEMPERATURE

(°C)

MIN – MAX

TEMPERATURE

(°C)

OVEN SYSTEMS

BOTTOM HEAT + FAN

This is used for baking leavened but low-rising pastry

and for preserving fruit and vegetables.

180 30–230

ROASTING

In the Auto Roast mode/system, the upper heater will

operate in combination with the grill heater and the

round heater. It is used for roasting all types of meat.

180 30–230

It is used for determining the energy efficiency class pursuant to the EN 60350-1

standard.

In this mode, the actual temperature in the oven is not displayed due to a special

appliance operation algorithm and use of residual heat.

SYSTEM DESCRIPTION

PRESET TEMPE-

RATURE (°C)

MIN – MAX

TEMPERATURE

(°C)

HOT AIR WITH STEAM

This system is used for cooking and defrosting. It allows

quick and efficient cooking without changing the

colour or shape of the food. Three options are available:

160

HIGH: cooking escalopes, steaks, and smaller chunks

of meat

30–230

MEDIUM: reheating cool/frozen meals, cooking fish

fillets and vegetables au gratin

30–230

LOW: cooking large chunks of meat (roast, whole

chicken), baking risen dough (bread and rolls), cooking

lasagne etc.

30–230

STEAM

Use this for all types of meat, stews, vegetables, pies,

cakes, bread, and dishes au gratin (i.e. food that require

longer cooking time).

100 –

SOUS VIDE is a slow cooking procedure with food

vacuum sealed and cooked at a specific temperature

that is accurately maintained. The sous vide method

is suitable for cooking meat, fish, and all types of fruit

and vegetables. Food cooked in this way is juicy and it

develops a fuller flavour.

50 30-95

Touch the START/STOP key to start the baking process.

The display shows all the selected settings.

The symbol °C flashes on the display until the set temperature is reached. A sound

signal beeps. During the process you cannot change the baking systems.

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TIMER FUNCTIONS – DURATION

Duration of oven

operation

Delayed start

Setting the cooking time

In this mode, you can define the duration of oven operation. Set the

desired cooking time and confirm the selection (max. cooking time

is 10 hours). The displayed end time is adjusted accordingly. Press

START to start the cooking process. The display shows all the selected

settings. Turn off all timer functions by setting the selected time to 0.

Setting the delayed start

Delayed switch-on is not possible on the systems small grill, large

grill, and grill with fan.

In this mode, you may specify the duration of the cooking process

(cooking time) and the time when you wish the cooking process to

stop (end time) (the delay can be set for 24 hours).

Make sure the clock is accurately set to current time.

Example:

Current time: 12:00

Cooking time: 2 hours

End of cooking: 18:00

First, set the COOKING TIME (2 hours). The sum of the current time

and cooking time is automatically displayed (14:00). Then select END

TIME and set the timer (18:00).

Press START to start the cooking process. The timer will wait for the

time to start the cooking process. The display shows the message:

"Start delayed. Cooking will start at 16:00."

When the set time expires, the oven will automatically stop operating.

In the basic

Professional mode you

can select the Timer

function. Confirm your

selection by pressing

the KNOB.

When the set time expires, the oven will automatically stop operating (end of cooking). A

short acoustic signal will be emitted and the Finish menu will appear.

After a few minutes of inactivity, the appliance goes into Standby mode.

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MULTIPHASE COOKING

This mode allows you to combine three consequent different manners of food preparation

in one baking process.

By selecting different settings you can prepare dishes exactly as you wish.

In the basic Pro

mode, Multiphase

cooking and Steam

are available.

Confirm the setting

by pressing on the

KNOB.

Select:

step 1, step 2, step 3

Confirm the step by

pressing the KNOB.

Step 1 is already selected if you have set the Timer functions beforehand.

Set the system,

temperature and

time. Confirm your

settings with a

CHECK MARK by

pressing the KNOB.

Entire baking time

- end

Temperature and duration of

the selected step

Progress of the

current step

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By touching the START key, the oven first starts operating according to step 1. (The

progress bar on the bottom of the display indicates the current step of the baking

process). When a certain time expires, step 2 is activated and then step 3 if it was

selected.

If you want to cancel any of the steps during the operation, turn the KNOB, select the

step and cancel it by confirming with a CROSS MARK. You can only do this with the steps

that haven't been initiated yet.

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STEAM INJECTION

Steam injection is recommended when cooking:

− meat (towards the end of the cooking process): the meat will be juicier and softer, and

basting is not required. Meat: beef, veal, pork, venison, poultry, lamb, fish, sausages;

− bread and bread rolls: use steam during the first 5–10 minutes of baking. The crust will

be crunchy and nicely browned;

− vegetable and fruit soufflés, lasagne, starchy dishes, puddings;

− vegetables, especially potatoes, cauliflower, broccoli, carrots, zucchini, and eggplant.

Steam injection is possible in professional mode when selecting cooking time. Cooking

time must be long enough to allow steam injection.

Total cooking time may not be shorter than 10 minutes.

For steam injection,

select the + symbol.

Confirm the setting by

pressing the knob.

A) STEAM INJECTION BY STEPS

Set the steps (see chapter MULTIPHASE COOKING). Select the + symbol for steam

injection. The system will automatically calculate individual steam injections according to

total cooking time. Touch the START/STOP key to start oven operation.

B) DIRECT STEAM INJECTION

Direct steam injection takes place during the cooking process. Select the symbol . A

warning appears: "Would you like to inject steam?" The symbol flashes until the process

is complete. Direct steam injection can be repeated in three steps; then, the steam symbol

disappears.

Rotate the KNOB and

select a function.

– Multiphase cooking

(See chapter

MULTIPHASE

COOKING.)

– Steam injection

intensity in three levels

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Use the preheat function if you wish to heat the oven to the desired temperature as

quickly as possible.

Fill the water tank with fresh water up to the MAX marking. Use the STEAM SET to cook

vegetables, fish, meat, and potatoes – when not cooking in a sauce. Place the steam set

into the 2nd guide.

C) STEAM COOKING (Steam – quick access to steam programs)

Confirm each setting by pressing the KNOB.

Rotate the KNOB

and select the Steam

mode. Confirm your

selection by pressing

the KNOB.

Choose your own

basic settings.

1 System

2 Oven temperature

3 Cooking duration

4 Multiphase cooking (see chapter MULTIPHASE COOKING)

12 3 4

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SOUS VIDE (STEAM COOKING)

Season the food and seal it in a plastic bag suitable for vacuum sealing and sous vide

cooking. Place the sealed bag containing the food onto the perforated tray and place it on

the middle oven shelf.

Rotate the KNOB and

select Extras in the

main menu. Confirm

your selection by

pressing the KNOB.

Rotate the KNOB and

select Sous–vide.

Choose the cooking

temperature and

time.

Cook the food for a

long period of time

at a low temperature

(see cooking table).

After the cooking process, remove the food from the bag. For a more intense flavour, the

food can be quickly seared over hot oil.

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Dish Thickness

(cm)

Temperature

icon (°C)

Cooking time

(minutes)

MEAT

Beef steak, medium 3 60 150–180

Beef steak, well done 3 70 140–170

Pork steak, medium 3 65 70–100

Pork steak, well done 3 70 70–100

Lamb steak, medium 2 60 90–120

Lamb steak, well done 2 70 70–100

Veal steak, medium 3 60 90–120

Veal steak, well done 3 70 70–100

Boneless chicken breast 3 65 90–120

Boneless duck breast 3 65 120–150

Boneless turkey breast 3 65 180–210

Fish fillet 1 55 40–60

Fish steak 2 55 40–60

Shrimps / 60 30–40

Octopus, tentacles / 85 180–240

Scallops / 60 40–60

Carrots, chopped/sliced 1 85 90–120

Potatoes, cubed 2 85 100–130

Asparagus / 85 50–70

Eggplant / aubergines 1 85 50–70

Fruit, chunks / 70 90–120

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D) STORING YOUR OWN PROGRAMME

(MY MODE)

Select the field with

asterisks for which

you will select a new

recipe name.

The pre-set values

are shown and you

can change them if

necessary.

When the program is complete, the Finish menu will appear. If you have made any

changes, you can store them by selecting the symbol. Select a recipe with the same

name. The sign "The program will be overwritten" appears on the display.

- Confirm the selection to store the recipe under the same or a new name.

– You may also cancel your selection. A display will appear on which you can select a new

field and store the new recipe.

You can store up to 12 recipes in the memory.

Rotate the KNOB and

confirm respective

characters to enter

the name. If required,

delete a character

with the arrow; store

the name with the

check mark.

When the cooking process is complete, the "Finish" menu will appear. Select the

symbol to store your settings into the oven memory.

You can retrieve your

favourite recipes

by choosing My

mode in the main

menu. Confirm your

selection with the

KNOB.

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START THE COOKING PROCESS

The START/STOP key will flash before the start of the cooking process.

Start the cooking process by touching the START/STOP key.

Press and rotate the KNOB to change the current settings during cooking.

If you open the door during operation, the cooking process will stop. It will resume

when you close the door again. This has to be done within no more than 3 minutes;

otherwise, operation will be aborted and "Finish" will appear on the display.

END OF COOKING AND

SWITCHING OFF THE OVEN

For a pause in the cooking process, press the START/STOP key.

Turn the KNOB and

the menu Finish

appears along with

the symbols.

Finish

Select the icon and end the baking process. The display shows the

main menu.

Add duration

You can extend the duration of baking by selecting the icon.

You can determine a new time of the end of baking (see chapter

TIMER FUNCTIONS – DURATION).

Au gratin

Choose this symbol to brown the upper layer of the dish after

cooking.

Add to favourites

You can store the selected settings in the oven memory and use

them again the next time.

After the use of the oven, some water may be left in the condensate channel

(underneath the door). Wipe the channel with a sponge or a cloth.

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Steam cleaning (steam-clean)

This program makes it easier to remove any stains from inside the

oven.

(See chapter CLEANING AND MAINTENANCE.)

Defrost

In this mode, the air circulates without any heaters operating.

Only the fan is operating.

It is used for slow defrosting of frozen food (cakes, pastry, bread

and rolls, and deep-frozen fruit).

By selecting the symbol, set the type of food, weight, and the time

of start and end of defrosting process.

Halfway through the defrost time, the pieces should be turned

over, stirred and separated if they were frozen together.

Reheating

Reheating can be used to keep the food that is already cooked

warm. Select the symbol to set the temperature, and reheating

start and end time.

Plate warmer

Use this function to pre-heat your dinnerware (plates, cups) before

serving food in it to keep the food warm longer. By selecting the

symbol, you can set the temperature and the time of start and end

of the heating process.

SELECTING ADDITIONAL

FEATURES

Turn the KNOB and

select Extras in the

main menu. Confirm

your selection. The

additional functions

menu is displayed.

Some functions are not available with some systems; an acoustic signal sounds in such

cases.

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Regenerate

This cooking mode can be used to reheat the food that has already

been cooked. As the food is reheated with steam, it does not loose

its quality.

The flavour and texture are maintained as if the food was freshly

cooked. Several dishes can be regenerated at the same time.

• With this function, you can select the start and the end of the

regeneration process.

Rapid pre-heat

Use this function if you wish to heat the oven to the desired

temperature as quickly as possible. Not appropriate for cooking

food. When the oven heats up to the set temperature, the heating

process is completed and the oven is ready for operation in the

selected programme.

Sabbath

In this mode set the temperature between 85 and 180°C and set

the time (up to 74 hours) for Sabbath activities. Press START to

start the countdown. A light will be lit in the oven. All sounds and

operation will be deactivated, except for the ON/OFF key. After

the end, you can save your settings.

In the case of power outage, Shabbat mode is cancelled and

oven goes back in the start position.

Warning: producer is not responsible for unproper use of

Shabbat mode.

Sous vide

It is used for slow cooking in vacuum, using steam. Slowly cook the

vacuum-sealed food at a low temperature. The food will develop a

fuller flavour and more vitamins and minerals will be retained.

Turn the KNOB to

display the Finish

menu with a display

of symbols.

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SELECTING GENERAL SETTINGS

Turn the KNOB and

select Settings in the

main menu. Confirm

your selection.

By turning the KNOB

you can move around

the menu. Confirm

each selection by

pressing the KNOB.

General

Language – select the language in which you want the text to be

displayed.

Date – set the date when connecting the appliance to the power

mains for the first time or if the appliance has been disconnected

from the power mains for a longer period of time (more than one

week). Set the day, month and year.

Time – time of day must be set when you connect the appliance

to the power mains for the first time or if the appliance has been

disconnected from the power mains for a longer period of time

(more than one week). Set the CLOCK - time. In the Time field you

can also select digital or analogue clock display.

Sound – the volume of the sound signal can be set only when no

time feature is activated (only the time of day is shown).

Volume - you can choose three different levels of volume.

Sound of key - you can activate or deactivate it.

Sound on start/stop - you can activate or deactivate it.

Display

In this menu you can set:

Brigthness - you can set three different levels.

Night mode - set the timeframe when you want the display to be

dimmed.

Appliance to stand-by mode - the display automatically switches

off after 1 hour.

Cooking settings

Descaling procedure.

Water hardness

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System

Appliance information

Factory settings

Oven light during operation - illumination is turned off when you

open the door during the baking process.

Oven illumination - oven illumination is activated automatically

when you open the door or turn on the oven. When the baking

process is finished, the light stays on for about 1 minute. You can

turn the light on or off by pressing the light button.

CHILD LOCK

It is activated by touching the CHILD LOCK key. The message

"Child lock ON" is displayed. Touch the key again to deactivate the

child lock.

If the child lock is activated with no timer function engaged

(only clock is displayed), the oven will not operate. If the child

lock is activated after a timer function has been set, the oven will

operate normally; however, it will not be possible to change the

settings. When the child lock is activated, systems or additional

functions cannot be changed. The only possible change is to end

the cooking process. Child lock will remain active after the oven is

switched off. To select a new system, the child lock must first be

deactivated.

SETTING THE MINUTE MINDER

The minute minder can be used separately, independently of the

oven operation. It is activated by pressing the key. The maximum

setting is 10 hours. When the set time expires, an acoustic signal

sounds, which can be turned off by pressing any key or is turned

off automatically after one minute.

After a power outage or after the appliance is switched off, all

additional settings will remain stored.

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DESCRIPTIONS OF SYSTEMS

(COOKING MODES) AND

COOKING TABLES

If your desired food cannot be found in the cooking table, find information for similar food.

The information displayed applies to cooking in a single level.

An interval of suggested temperature is indicated. Start with a lower temperature setting

and increase it if you find the food is not browned sufficiently.

Cooking times are rough estimates and may vary subject to some conditions.

Only preheat the oven if required by the recipe of in the tables in this instruction manual.

Heating an empty oven consumes a lot of energy. Hence, baking several types of pastry

or several pizzas successively will save a lot of energy as the oven will already have been

preheated.

When using parchment paper, make sure it is resistant to high temperatures.

When cooking larger chunks of meat or pastry, a lot of steam will be generated inside the

oven, which in turn may condense on the oven door. This is a normal phenomenon which

will not affect the operation of the appliance. After the cooking process, wipe the door

and the door glass dry.

Switch off the oven approximately 10 minutes before the end of the cooking process to

save energy by making use of the accumulated heat.

Do not cool the food in a closed oven to prevent condensation (dew).

The symbol * means that the oven should be preheated using the selected cooking

system.

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Roasting meat

Use enamel coated, tempered glass, clay, or cast iron pans or trays. Stainless steel

trays are not suitable as they strongly reflect the heat. During roasting, provide enough

moisture to keep the meat from burning. Turn the meat during roasting. If you cover the

roast, it will remain juicier.

Type of food Weight

(g)

Guide

(from the

bottom)

Temperature

(°C)

Cooking time

(min)

MEAT

Pork roast 1500 2 180 – 200 90 – 120

Pork shoulder 1500 2 180 – 200 110 – 140

Pork roulade 1500 2 180 – 200 90 – 110

Roast beef 1500 2 170 – 190 120 – 150

Veal roulade 1500 2 180 – 200 80 – 100

Lamb sirloin 1500 2 180 – 200 60 – 80

Rabbit loin 1000 2 180 – 200 50 – 70

Deer shank 1500 2 180 – 200 90 – 120

FISH

Braised fish, 1 kg 1000g/piece 2 190 – 210 40 – 50

TOP + BOTTOM HEAT

The heaters in the bottom and in the ceiling

of the oven cavity will radiate heat evenly

into the oven interior.

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Baking pastry

Only use one level and dark baking sheets or trays. In light-coloured baking sheets or

trays, the browning of the pastry will be poorer, as such equipment will reflect the heat.

Always place the baking trays on the grid. If you are using the supplied baking sheet,

remove the grid. Cooking time will be shorter if the oven is preheated.

Type of food Guide

(from the

bottom)

Temperature

(°C)

Cooking time

(min)

PASTRY

Vegetable soufflé 2 190 – 210 35 – 45

Sweet soufflé 2 170 – 190 40 – 50

Bread rolls * 3 190 – 210 20 – 30

White bread, 1 kg * 3

220 10 – 15

180 – 190 30 – 40

Buckwheat bread, 1 kg * 3 180 – 190 50 – 60

Whole grain bread, 1 kg * 3 180 – 190 50 – 60

Rye bread, 1 kg * 3 180 – 190 50 – 60

Spelt bread, 1 kg * 3 180 – 190 50 – 60

Walnut cake 2 170 – 180 50 – 60

Sponge cake * 2 160 – 170 30 – 40

Small pastries made with yeast

dough

3 200 – 210 20 – 30

Cabbage pirozhki * 3 190 – 200 25 – 35

Fruitcake 2 130 – 150 80 – 100

Meringue cookies 3 80 – 90 110 – 130

Jelly-filled rolls (Buchtel) 3 170 – 180 30 – 40

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Tip Use

Is the cake done? • Pierce the cake at the top with a wooden toothpick or

skewer. If there are no traces on the pick or the skewer

when pulled out, the cake is done.

Did the cake collapse? • Check the recipe.

• Next time, use less liquid.

• Note the mixing time when using small mixers, blenders

etc.

The cake is too light at

the bottom?

• Use a dark-coloured baking sheet or tray.

• Place the baking sheet one guide lower and switch on the

lower heater towards the end of the cooking progress.

Cake with moist stuffing

is underdone?

• Increase temperature and extend baking time.

Do not insert the deep baking tray into the first guide.

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Pre-heat the infra red (grill) heater for five minutes. Supervise the cooking process at all

times. The meat may burn quickly due to high temperature!

Roasting with the grill heater is suitable for crispy and low-fat cooking of bratwurst, cuts

of meat and fish (steaks, escalopes, salmon steaks etc.) or toasted bread.

When grilling directly on the grid, smear it with oil to prevent the meat from sticking onto

it and insert it into the 4th guide. Insert the drip tray into the 1st or 2nd guide.

When grilling in a tray, provide enough moisture to keep the meat from burning. Turn the

meat during grilling.

After each grilling, clean the oven and the accessories.

Grilling table – small grill

Type of food Weight

(g)

Guide

(from the

bottom)

Temperature

(°C)

Cooking time

(min)

MEAT

Beefsteak, rare 180 g/piece 4 230 20-25

Pork neck fillet 150 g/piece 4 230 25-30

Cutlets/chops 280 g/piece 4 230 30-35

Grill sausages 70 g/piece 4 230 20-25

TOASTED BREAD

Toast / 4 230 5-10

Open sandwiches / 4 230 5-10

LARGE GRILL, SMALL GRILL

When grilling food with the large grill, the

upper heater and the grill heater fitted on

the ceiling of the oven cavity will operate.

When grilling with the small grill, only the

grill heater (a part of the large grill set) will

operate.

Max allowed temperature : 230°C.

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Grilling table – large grill

Type of food Weight

(g)

Guide

(from the

bottom)

Temperature

(°C)

Cooking time

(min)

MEAT

Beefsteak, rare 180 g/piece 4 230 10 – 15

Beefsteak, well done 180 g/piece 4 230 15 – 20

Pork neck fillet 150 g/piece 4 230 15 – 20

Cutlets/chops 280 g/piece 4 230 20 – 25

Veal escalope 140 g/piece 4 230 15 – 20

Grill sausages 70 g/piece 4 230 10 – 20

Spam (Leberkäse) 150 g/piece 4 230 15 – 20

FISH

Salmon steaks/fillets 200 g/piece 4 230 15 – 20

TOASTED BREAD

6 slices of bread / 4 230 1 – 4

Open sandwiches / 4 230 2 – 5

When grilling in a baking tray, make sure there is enough liquid in the tray to prevent

burning. Turn the meat during cooking.

When baking trout, pat the fish dry with a paper towel. Season on the inside; coat with oil

on the outside and place on the grid. Do not turn the fish when grilling.

Always keep the oven door closed when using the grill (infrared)

heater.

Grill heater, grid, and other oven accessories get very hot during

grilling. Therefore, use oven mitts and meat tongs.

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LARGE GRILL + FAN

In this operating mode, the grill heater and

the fan operate simultaneously. Suitable for

grilling meat, fish, and vegetables.

(See descriptions and tips for Large grill

and Small grill.)

Type of food Weight

(g)

Guide

(from the

bottom)

Temperature

(°C)

Cooking time

(min)

MEAT

Duck 2000 2 180 – 200 90 – 110

Pork roast 1500 2 170 – 190 90 – 120

Pork shoulder 1500 2 160 – 180 100 – 130

Half of chicken 700 2 190 – 210 50 – 60

Chicken, 1.5 kg 1500 2 200 – 220 60 – 80

Meat loaf 1500 2 160 – 180 70 – 90

FISH

Trout 200 g/piece 2 200 – 220 20 – 30

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Type of food Guide

(from the

bottom)

Temperature

(°C)

Cooking time

(min)

PASTRY

Cheesecake, short crust 2 150 – 160 60 – 70

Pizza * 3 210 – 220 10 – 15

Quiche Lorraine,

shortcrust

2 190 – 200 50 – 60

Apple strudel, phyllo

dough

2 170 – 180 50 – 60

HOT AIR + BOTTOM HEAT

The bottom heater, the round heater, and

the hot air fan will operate. Suitable for

baking pizzas, apple pies, and fruitcakes.

(See descriptions and tips for UPPER and

BOTTOM HEATER.)

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Roasting meat:

Use enamel coated, tempered glass, clay, or cast iron pans or trays.

Stainless steel trays are not suitable as they strongly reflect the heat.

During roasting, provide enough moisture to keep the meat from burning. Turn the meat

during roasting. If you cover the roast, it will remain juicier.

Type of food Weight

(g)

Guide

(from the

bottom)

Temperature

(°C)

Cooking time

(min)

MEAT

Pork roast, including

skin

1500 2 160 – 180 90 – 120

Chicken, whole 1500 2 170 – 190 70 – 90

Duck 2000 2 160 – 180 120 – 150

Goose 4000 2 150 – 170 170 – 200

Turkey 5000 2 150 – 170 180 – 210

Chicken breast 1000 3 180 – 200 50 – 60

Stuffed chicken 1500 2 180 – 200 110 – 130

HOT AIR

Round heater and the fan will operate. The

fan installed in the back wall of the oven

cavity makes sure the hot air constantly

circulates around the roast or pastry.

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Baking pastry

Pre-heating of the oven is recommended.

Small pastries can be baked in low trays in several levels (2nd and 3rd).

Keep in mind that with different baking trays, the baking time may vary.

You may have to remove the upper tray sooner than the lower one.

Always place the baking pans on the grid; if you are using the supplied baking tray, remove

the grid.

Small pastries should be of the same thickness in order to achieve even browning.

Type of food Guide

(from the

bottom)

Temperature

(°C)

Cooking time

(min)

PASTRY

Sponge cake 2 150 – 160 30 – 40

Crumble cake 3 160 – 170 25 – 35

Plum cake 2 150 – 160 30 – 40

Sponge roll * 3 160 – 170 15 – 25

Fruit cake, short crust 2 160 – 170 50 – 70

Challah (braided yeast bun) 2 160 – 170 35 – 50

Apple strudel 3 170 – 180 50 – 60

Pizza * 3 200 – 210 15 – 20

Biscuits, short crust * 3 150 – 160 15 – 25

Biscuits, pressed * 3 140 – 150 20 – 30

Small cakes * 3 140 – 150 20 – 30

Cookies, leavened 3 170 – 180 20 – 35

Cookies, phyllo dough 3 170 – 180 20 – 30

Cream-filled pastry 3 180 – 190 25 – 45

FROZEN PRODUCTS

Apple and cottage cheese

strudel

3 170 – 180 55 – 70

Pizza 3 180 – 190 20 – 35

Fried potatoes, oven-ready 3 200 – 210 25 – 40

Croquettes, oven-baked 3 200 – 210 20 – 35

Do not insert the deep baking tray into the first guide.

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Type of food Guide

(from the

bottom)

Temperature

(°C)

Cooking time

(min)

MEAT

Pork roast, 1 kg 2 190 – 200 110 – 130

Pork roast, 2 kg 2 190 – 200 130 – 150

Beef roast, 1 kg 2 200 – 210 100 – 120

FISH

Whole fish, 200 g/piece 3 190 – 200 40 – 50

Fish fillet, 100 g/piece 3 200 – 210 25 – 35

PASTRY

Pressed cookies 3 170 – 180 15 – 25

Small cupcakes 3 180 – 190 30 – 35

Sponge roll 3 190 – 200 15 – 25

Fruit cake, short crust 2 180 – 190 55 – 65

DISHES AU GRATIN

Potatoes au gratin 2 180 – 190 40 – 50

Lasagne 2 190 – 200 45 – 55

FROZEN PRODUCTS

Pommes frites, 1 kg 3 220 – 230 35 – 45

Chicken medallions, 0.7 kg 3 210 – 220 30 – 40

Fish sticks, 0.6 kg 3 210 – 220 30 – 40

Do not insert the deep baking tray into the first guide.

ECO HOT AIR

Round heater and the fan will operate.

The fan installed on the back wall of

the oven cavity makes sure the hot air

constantly circulates around the meat,

vegetables, or pastry.

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PRESERVATION

Prepare the food to be preserved and jars as usual. Use jars with a rubber sealing ring and

a glass cover. Do not use jars with threaded or metal caps or metal tins. Make sure the jars

are of equal size, filled with the same contents, and tightly sealed.

Pour 1 litre of hot water into the deep tray (approx. 70°C) and place 6 1-litre jars into the

tray. Place the tray into the oven on the second guide.

During preservation, observe the food and cook until the liquid in the jars starts to simmer

– when bubbles appear in the first jar.

Type of food Guide

(from the

bottom)

Tempera-

ture

(°C)

Cooking

time

(min)

Tempera-

ture at the

start of

simmering

Resting

time in the

oven

(min)

FRUIT

Strawberries

(6×1 l)

2 180 40 – 60

switch off

20 – 30

Stone fruits

(6×1 l)

2 180 40 – 60

switch off

20 – 30

Fruit mush

(6×1 l)

2 180 40 – 60

switch off

20 – 30

VEGETABLE

Pickled gherkins

(6×1 l)

2 180 40 – 60

switch off

20 – 30

Beans/carrots

(6×1 l)

2 180 40 – 60 120 °C,

60 min

20 – 30

BOTTOM HEAT + FAN

This is used for baking leavened but low-

rising pastry and for preserving fruit and

vegetables. Use the second guide from the

bottom and a rather shallow baking tray

to allow the hot air to circulate across the

upper side of the dish.

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Type of food Weight

(g)

Guide

(from the

bottom)

Temperature

(°C)

Cooking

time

(min)

Core

temperatur

(°C)

MEAT

Beef tenderloin 1000 2 160 – 180 60 – 80 55 – 75*

Chicken, whole 1500 2 170 – 190 65 – 85 85 – 90

Turkey 4000 2 160 – 180 150 – 180 85 – 90

Pork roast 1500 2 160 – 180 100 – 120 70 – 85

Meat loaf 1000 2 160 – 180 50 – 65 80 – 85

Veal 1000 2 160 – 180 70 – 90 75 – 85

Lamb 1000 2 170 – 190 50 – 70 75 – 85

Venison 1000 2 170 – 190 60 – 90 75 – 85

Whole fish 1000 3 160 – 180 40 – 50 75 – 85

* rare = 55–60 °C; medium = 65–70 °C; well done = 70–75 °C

ROASTING

In the Auto Roast mode, the upper heater

will operate in combination with the grill

heater and the round heater. It is used for

roasting all types of meat.

When roasting directly on the grid, smear it with oil to prevent the meat from sticking

onto it and insert it into the 3rd guide. Insert the drip tray into the 2nd or 3nd. When

roasting meat in the tray, insert the tray into the 2nd guide.

Set the cooking system and temperature, and the final temperature of the dish.

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HOT AIR WITH STEAM

Type of food Weight

(g)

Guide

(from the

bottom)

Steam

intensity

Tempera-

ture

(°C)

Cooking

time

(min)

Beef/leg 1000 2 1 160-180 80-110

Beef/tenderloin 1000 2 2 170-190 50-70

Veal/leg 1000 2 1 170-190 80-110

Lamb 1000 2 1 170-190 60-90

Poultry, whole 1500 2 1 170-190 65-85

Poultry/breast 1000 3 3 170-190 50-60

Pork/fillet 1000 2 2 170-190 50-70

Fish 200 g/piece 3 2 180-200 25-35

Potatoes 1000 3 1 180-200 45-60

Potatoes with broccoli 1000 3 2 170-190 35-50

Water from the steam generator enters

the oven cavity in the form of steam. In

addition, round heater with fan operates to

provide continuous circulation of the hot air

and steam.

Fill the water tank with fresh water.

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Meat

Type of food Weight

(g)

Guide

(from the

bottom)

Temperature

(°C)

Cooking time

(min)

Sauerkraut and

sausage

700 3 100 35-45

Beef steak 1000 3 100 45-55

Chicken breast 1000 3 100 25-35

Shrimps 1000 3 100 25-35

Fish fillet 500 3 80 20-25

Fish steak 500 3 80 25-30

Whole fish 400 3 100 25-35

Mussels 1000 3 100 20-25

Frankfurter sausage 1000 3 85 15-20

STEAM

Water from the steam generator enters the

oven cavity in the form of steam.

Fill the water tank with fresh water.

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Vegetable

Type of food Weight

(g)

Ratio food:

liquid

Guide

(from the

bottom)

Tempera-

ture

(°C)

Cooking

time

(min)

String beans 500 / 3 100 50-60

Beans – seeds 500 1:2 3 100 80-90

Peas 500 / 3 100 20-25

Caulifl ower – whole 500 / 3 100 20-30

Caulifl ower –

chopped

500 / 3 100

15-20

Broccoli – whole 500 / 3 100 15-25

Broccoli – chopped 500 / 3 100 15-20

Carrot – whole 500 / 3 100 20-30

Carrot – diced 500 / 3 100 15-25

Corn 500 / 3 100 20-30

Chickpeas 500 1:2 3 100 70-80

Fennel 500 / 3 100 15-25

Kohlrabi 500 / 3 100 20-30

Red beets - whole 500 / 3 100 50-60

Bell peppers 500 / 3 100 15-20

Radicchio 500 / 3 100 15-20

Brussels sprout 500 / 3 100 15-25

Asparagus 500 / 3 100 15-25

Spinach 500 / 3 100 5-10

Swiss chard 500 / 3 100 15-20

Mixed vegetables 1000 / 3 100 20-30

Cabbage 500 / 3 100 30-40

Chinese cabbage 500 / 3 100 25-35

Eggplant /

aubergines

500 / 3 100

15-20

Courgettes 500 / 3 100 10-15

Potatoes, whole 500 / 3 100 30-40

Potatoes, sliced 500 / 3 100 25-35

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Pasta/rice/cereals

Type of food Weight

(g)

Ratio food:

liquid

Guide

(from the

bottom)

Tempera-

ture

(°C)

Cooking

time

(min)

White rice 200 1:2 3 100 25-35

Brown rice 200 1:2 3 100 60-70

Risotto Recipe 1:2 3 100 30-40

Pasta 200 1:2 3 100 15-25

Whole grain pasta 200 1:2 3 100 15-25

Millet 250 1:1 3 100 25-35

Gnocchi 500 / 3 100 15-25

Dumplings 500 / 3 100 15-25

Tortellini 500 / 3 100 20-30

Couscous 500 1:1 3 100 15-20

Ravioli 500 / 3 100 15-20

Desserts

Type of food Weight

(g)

Ratio food:

liquid

Guide

(from the

bottom)

Tempera-

ture

(°C)

Cooking

time

(min)

Melting chocolate * 200 / 3 50 20-30

Soaking/dissolving

gelatin *

1 pack / 3 50

15-20

Rice pudding Recipe 1:4 3 100 30-40

Leavened dough Recipe / 3 40 25-35

Crème caramel Recipe / 3 100 40-50

* Cover the container with a lid or foil

Egg dishes

Type of food Weight

(g)

Guide

(from the

bottom)

Temperature

(°C)

Cooking time

(min)

Soft-boiled eggs 200 3 100 10-15

Hard-boiled eggs 200 3 100 15-20

Poached eggs 200 3 100 13-17

Scrambled eggs 200 3 100 10-15

Omelette with bacon Recipe 3 100 15-20

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Fruit

Type of food Weight

(g)

Guide

(from the

bottom)

Temperature

(°C)

Cooking

time

(min)

Apple slices 500 3 100 5-15

Apricot slices 500 3 100 5-15

Cherries 500 3 100 10-15

Gooseberries 500 3 100 5-15

Pear – chunks 500 3 100 5-15

Plums 500 3 100 5-15

Rhubarb 500 3 100 5-15

Nectarines 500 3 100 5-10

Defrosting

Type of food Weight

(g)

Guide

(from the

bottom)

Temperature

(°C)

Defrosting

time

(min)

Frozen meat 1000 2 50 45-55

Frozen poultry 1500 2 50 55-65

Frozen fish, 200 g /

piece

1000 3 50 40-50

Frozen fruit 500 3 50 15-25

Frozen ready-made

meals

1000 3 60 50-65

To dry the inside of the oven, set hot air and botton heater to 170 °C for 15 minutes.

After the end of the programme leave the oven door open for at least two minutes to let the steam out

and let the inside of the appliance become dry.

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Roasting with a meat probe (depending on the model)

In this mode, set the desired temperature of the food core. The oven operates until the

food core reaches the set temperature. Temperature core is measured by the temperature

probe.

Remove the cap (the socket is in the

front upper corner of the oven right

wall).

Connect the meat probe plug to the

socket and stick the probe into the

food. (If any timer settings were activated,

they will be cancelled.)

Select the system

(example: hot air).

Preset temperature and probe temperature will be displayed. Set the cooking system and

temperature, and the final temperature of the dish.

Touch the START key.

During cooking, the rising temperature of the core will be displayed (the desired core

temperature may be adjusted during the cooking process).

When the set core temperature is reached, the cooking process will stop.

An acoustic signal will be heard which you may turn off by touching any key. After one minute,

the acoustic signal will be switched off automatically. Clock will appear on the display.

After the cooking process, replace the cap of the meat probe socket.

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Only use the probe intended for use with your oven.

Make sure the probe does not touch the heater during cooking.

After the cooking process, the probe will be very hot. Take care

to prevent burning.

Degrees of doneness for meat

TYPE OF MEAT

Core temperature

(°C)

BEEF

Raw 40 – 45

Rare 55 – 60

Medium 65 – 70

Well done 75 – 80

VEAL

Well done 75 – 85

PORK

Medium 65 – 70

Well done 75 – 85

LAMB

Well done 79

MUTTON

Raw 45

Rare 55 – 60

Medium 65 – 70

Well done 80

GOAT MEAT

Medium 70

Well done 82

POULTRY

Well done 82

FISH

Well done 65 – 70

MAINTENANCE & CLEANING

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Before you start cleaning the appliance, disconnect it from the

power mains and let it cool down.

Cleaning and maintenance of the appliance should not be

performed by children without appropriate supervision!

Aluminium surfaces

Aluminium surfaces should be cleaned with non-abrasive liquid detergents intended for

such materials.

Apply the detergent on a wet cloth, clean the surface and rinse with water.

Do not apply the cleaner directly on the surface.

Do not use abrasive cleaners or abrasive sponges.

Note: The surface should not come into contact with oven cleaning sprays; this may cause

visible and permanent damage.

Stainless steel front panels

(depending on the model)

Clean the surface with a mild cleaner (soapsuds) and a soft non-abrasive sponge.

To avoid damages to the surface, do not use abrasive or solvent-based cleaners.

Lacquer-coated and plastic surfaces

(depending on the model)

Never use abrasive cleaners and sponges, alcohol-based cleaners or pure alcohol to clean

the knobs, door handles, labels and the rating plate.

Remove the stains immediately using a soft cloth and liquid detergents. You may

also use the cleaners made especially for this type of surfaces; in this case, follow the

manufacturer’s instructions.

The aluminium surfaces should never come into contact with oven cleaning sprays, as

these will cause visible and permanent damage.

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CONVENTIONAL OVEN CLEANING

You may use the standard cleaning procedure to clean stubborn dirt in the oven (using

cleaners or an oven spray). After such cleaning, rinse the cleaner residues thoroughly.

Clean the oven and the accessories after each use to prevent the dirt from burning into the

surface. The easiest way to remove grease is by using warm soapsuds while the oven is still

warm.

With stubborn dirt and grime, use conventional oven cleaners. Rinse the oven thoroughly

with clean water to remove all cleaner residue. Never use aggressive cleaners, abrasive

cleaners, abrasive sponges, stain and rust removers etc.

Clean the accessories (baking sheets and trays, grids etc.) with hot water and detergent.

The oven, the oven cavity and the baking trays are lined with a special enamel coating for

a smooth and resistant surface. This special coating makes cleaning at room temperature

easier.

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In the main menu,

select Extras and

Steam clean.

Confirm your

selection by pressing

the KNOB.

When the program is complete, wait for the oven to cool down sufficiently so that you can

safely wipe the oven interior.

When the program is complete, the stains on the oven enamel walls will be softened,

which allows easier cleaning.

Wipe the stains with a damp cloth.

If the cleaning process is not successful (in case of particularly stubborn dirt), repeat

it.

Use the cleaning program after the oven has fully cooled down.

Press the START

key.

STEAM CLEANING PROGRAM (STEAM

CLEAN)

Before running the cleaning program, remove all large chunks of dirt and food residues

from the oven cavity.

Fill the water tank with water and set the steam cleaning program.

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CLEANING THE STEAM SYSTEM

Cleaning depends on the water hardness level.

Water hardness °N Number of coloured stripes on

the test strip

Soft 0–3 dH 4 green stripes

Slightly hard 3-7 dH 1 red stripe

Medium hard 7-14 dH 2 red stripes

Hard 14-21 dH

3 red stripes

Very hard >21 dH 4 red stripes

We recommend using the descaling agent as it delivers quality results of the steam

system cleaning process.

The following note will appear on the display: "Please run the descaling procedure." The

notes on the display will guide you through the descaling procedure.

1. Add the descaling agent into the water tank.

2. Descaling procedure is in progress.

3. Descaling procedure complete. Please remove the liquid, rinse the water tank and add

fresh water for the rinsing process.

4. Rinsing process complete. Clean the tank and wipe the oven.

Also clean the filter foam (see chapter CLEANING THE FILTER FOAM)

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CLEANING THE FILTER FOAM

Any time you clean the water tank or descale the appliance, also clean the filter foam.

Open the water tank cover.

Remove the inlet pipe from the pipe

attachment.

Clean the inlet pipe with the filter foam

under running water. Rinse the foam

clean so that there are no visible impurities

on it. Thus, you will make sure the appliance

operates correctly and preserve the fresh

flavour and smell of food.

If the filter foam is detached from the

inlet pipe, replace it by inserting

the pipe to the depth of two thirds of the

overall foam length.

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REMOVING AND CLEANING WIRE AND

TELESCOPIC EXTENDIBLE GUIDES

Only use conventional cleaners to clean the guides.

Undo the screw.

Remove the guides from the holes in

the back wall.

After cleaning, re-tighten the screws on the guides with a

screwdriver.

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REMOVING AND INSERTING THE OVEN

DOOR

First, fully open the door (as far as it will

go).

Slightly lift the two retainers and pull

towards you.

Slowly close the door to a 45-degree

angle (relative to the position of the

fully closed door); then, lift the door and pull

it out.

To replace the door, observe the

reverse order. If the door does not open or

close properly, make sure the notches on

the hinges are aligned with the hinge beds.

When replacing the door, always make sure the hinge retainers

are correctly placed in the hinge beds to prevent sudden closing

of the main hinge which is connected to a strong main spring. If

the main spring is engaged, there is a risk of injury.

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To open it, gently push it to the right with

your thumb and pull the door outwards at

the same time.

When the oven door is closed, the

door lock automatically returns to the

initial position.

DEACTIVATING AND ACTIVATING THE

DOOR LOCK

The oven should be cooled down

completely.

First, open the oven door.

Push the door lock to the right by 90° with

your thumb until you feel a click. The door

lock is not deactivated.

To reactivate the door lock, open the oven

door and use your right-hand index finger

to pull the lever towards you.

DOOR LOCK (depending on the model)

90°

klik

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SOFT DOOR OPENING (depending on the model)

Oven door is fitted with a system that dampens the door opening force, starting at the

75-degree angle.

SOFT DOOR CLOSING (depending on the model)

Oven door is fitted with a system that dampens the door closing force, starting at the

75-degree angle. It allows simple, quiet, and smooth closing of the door. A gentle push

(to a 15-degree angle relative to the closed door position) is enough for the door to close

automatically and softly.

If the force applied to close the door is too strong, the effect of

the system is reduced or the system will be bypassed for safety.

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REMOVING AND INSERTING THE OVEN

DOOR GLASS PANE (depending on the model)

Oven door glass pane can be cleaned from the inside, but the door must be removed first.

Remove the oven door (see chapter REMOVING AND REPLACING THE OVEN DOOR).

Slightly lift the supports on the left and

right side of the door (marking 1 on the

support) and pull them away from the glass

pane (marking 2 on the support).

Hold the door glass pane by the lower

edge; slightly lift it so that it is no

longer attached to the support; and remove

it.

To remove the third glass pane (only

with some models), lift and remove it.

The rubber seals on the glass pane must

also be removed.

To replace the glass pane, observe the

reverse order. The markings (semicircle) on

the door and the glass pane should overlap.

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REPLACING THE BULB

The bulb is a consumable and therefore not covered by warranty. Before changing the

bulb, remove the trays, the grid, and the guides.

Use a Phillips (cross) screwdriver. (Halogen lamp: G9, 230 V, 25 W)

Use a flat screwdriver to release the bulb

cover and remove it.

NOTE: Make sure not to damage the

enamel.

Remove the halogen bulb.

Use protection to avoid burs.

There is a gasket on the cover which

should not be removed. Do not allow the

gasket to be detached from the cover. The

gasket should fit correctly onto the oven

cavity wall.

c b a

TROUBLESHOOTING TABLE

If the problems persist despite observing the advice above, call

an authorized service technician. Repair or any warranty claim

resulting from incorrect connection or use of the appliance shall

not be covered by the warranty. In this case, the user will cover the

cost of repair.

Problem/error Solution

There is no response of

the sensors; the display is

frozen.

Disconnect the appliance from the power mains for a few

minutes (undo the fuse or switch off the main switch);

then, reconnect the appliance and switch it on.

The main fuse in your home

trips often.

Call a service technician.

The oven lighting does not

work.

The process of changing the light bulb is described in the

chapter Cleaning and Maintenance.

The pastry is underdone. Did you choose the right temperature and heating

system?

Is the oven door closed?

Error code is displayed:

ERRXX ...

* XX denotes the number/

code of the error.

There is an error in the electronic module operation.

Disconnect the appliance from the power mains for a few

minutes. Then, reconnect it and set the time of day.

If the error is still indicated, call a service technician.

Water is not pumped into

the steam system.

Check the water level in the water tank.

Not enough water in the water tank

Make sure the tubes on the back of the water tank and

the holes are not clogged.

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Before the repair, disconnect the appliance from the power mains

(by removing the fuse or by removing the plug from the wall

outlet).

DISPOSAL

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We reserve the right to any changes and errors in the instructions for use.

Packaging is made of environmentally friendly materials that can

be recycled, disposed of, or destroyed without any hazard to

the environment. To this end, packaging materials are labelled

appropriately.

The symbol on the product or its packaging indicates that the

product should not be treated as normal household waste. The

product should be taken to an authorized collection center for

waste electric and electronic equipment processing.

Correct disposal of the product will help prevent any negative

effects on the environment and health of people which could occur

in case of incorrect product removal. For detailed information on

removal and processing of the product, please contact the relevant

municipal body in charge of waste management, your waste

disposal service, or the store where you bought the product.

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