5300035470
HSN852HEU
En Operating Instructions
3
English
Congratulations on choosing this high-quality appliance
which will provide you with years of devoted service in the
household.
Please read the instruction manual carefully so that you
can enjoy all the advantages which this appliance has to
offer.
The instruction manual begins with a few important
reminders on safety. The next section provides you with
a description of the individual parts of your new cooker
work and how to use them.
The tables are designed to enable you to operate your
appliance step-by-step. You will find popular dishes, the
correct kitchen utensils, the height at which they should
be inserted and the optimum settings. All of which have,
of course, been tested in our own cookery workshop.
There are also a number of tips on maintenance and
cleaning so that your appliance will maintain its
appearance over a long period of time. And just in case
you do have any problems with the appliance, the last few
pages contain information on how you can rectify minor
faults yourself.
If you do have any questions look first in the index. This
will help you to find out quickly exactly what you want to
know.
Our contribution to protecting the environment – we use
chlorine-free bleached paper and recycled paper.
54
Index Index
page
Before connecting your new appliance
Before connection 6
Disposal of packaging and your old appliance 6
Installation and connection
For the fitter 7
Levelling the cooker 8
Important
Safety information 9
How to avoid damage to your appliance 10
Introducing: Your new cooker
Your new cooker 11
The control panel 12
Childproof lock 14
Types of heating 15
Oven and accessories 16
Cooking
How to avoid damage to your hob 17
The hob 19
Residual heat indicator 19
Setting procedure 20
Dual-circuit hotplate and extended cooking zone 20
Tables 21
How to save energy 22
page
Cakes and pastries 24
What to do if ... 28
Meat, poultry, fish 31
What to do if ... 35
Puddings, gratins, toast 36
Ready-prepared frozen meals 37
Defrosting 38
Drying 39
Sterilising 40
Appliance care
Appliance exterior 42
Cleaning 43
Cleaning the enamel surfaces 45
Drawer in base 46
Accessories 46
Faults, repairs
Troubleshooting? 46
Replacement parts 46
Replacing the oven light 47
After-sales service
E no. and FD no. 48
6 7
Before connection Installation and connection
Please read this instruction manual carefully before
using the appliance for the first time. The instructions
contain important information regarding your safety,
as well as appliance use and care.
❑ Please keep the instruction manual in a safe place
ready to pass on in the event of a change of ownership.
❑ Inspect the hob for damage, e.g. scratches on the
ceramic surface or frame.
❑ Do not start up the appliance if damage is apparent.
❑ The plastic materials comprise pure hydrocarbon
compounds and are recyclable.
Processing and recycling helps save raw materials and
reduces waste.
❑ Before disposing of your old appliance, please make
sure that it is unusable. It should then be delivered to a
waste material collection centre. Contact your local
government administration department for the address
of your nearest waste material collection centre.
The electric connection must be carried out by an
authorized technician.
The regulations of the respective electricity supply
company must be observed.
Improper connection of the cooker will invalidate your
cooker.
In order to meet the effective safety regulations, an all-pole
isolating switch with a contact gap of at least 3 mm must
be fitted during installation. If the appliance is connected
via a plug and socket device, this switch is not required,
providing that the plug is accessible to the user.
Appliances that are fitted with a plug must only be
connected to properly installed socket outlets with
earthing contact.
In accordance with test specifications for heating
processes, this cooker has been designated as
corresponding to protection class “Y”. When installed, only
one side of the appliance may be located next to a high
room wall or furniture panel.
In terms of electrical safety, this cooker has been
designated as corresponding to protection class I, and
must therefore only be operated in conjunction with a
safety earth terminal.
Use a mains cable of the type H05 VV-F or a cable of the
same quality in order to connect the appliance.
Installation and
connection
For the fitter:
Before connection
Disposing of
packaging and your
old appliance
8 9
Installation and connection Important
1.Slowly pull out the drawer.
2.A peg is located on both sides of the drawer. These
serve to guide the drawer into the guide rail. Once the
left and right-hand pegs are free of the guide rail, you
can remove the drawer in an upward direction.
3.Use a coin to turn the adjustable feet higher or lower
until the cooker is positioned horizontally. To facilitate
adjustment of the cooker feet, simply tilt the cooker
slightly.
Insert the drawer again.
❑ Our appliances comply with all current safety
regulations for electric appliances. Repairs must only be
carried out by after-sales service technicians who have
been trained by the respective manufacturer. Improper
repairs can lead to risk of serious injury to the user.
❑ The surfaces of heating and cooking appliances
become hot during operation. In particular, the inner
surfaces of the oven, the heating elements and the
steam outlet become very hot. Keep children at a safe
distance.
❑ Remain in the vicinity of the food when cooking with fat
or oil. Oil that overheats can ignite. Never add water to
burning fat or oil. Risk of fire!
In the event of fire, extinguish the flames by covering
the pan and switch off the hotplate.
❑ The connecting cords of electrical appliances must not
come into contact with the hot cooking surfaces or
become trapped in the hot oven door, as this could
result in damage to the connecting cord's insulating
jacket.
❑ Never store combustible items in the oven cavity, as
these could ignite in the event of unintentional
appliance startup. Do not place combustible items on
top of the hob.
❑ In the event of a fault, switch off the cooker fuse in the
fuse box.
❑ This appliance must be used for the preparation of food
only.
❑ Switch off the appliance immediately if hair-line cracks
or fissures occur on the hob. Switch off the cooker fuse
in the fuse box.
❑ Watch the residual heat indicator. This warns you of
hotplates that are still cold.
❑ This appliance complies with all regulations for heating
appliances. The switches and oven handle may
become hot when the appliance is operated at a high
temperature for a long period of time.
Important
Safety information
Levelling the cooker:
The cooker features height-adjustable feet that can be
adjusted to compensate for slight depressions in the floor
surface. The drawer in the base of the cooker must be
pulled out in order to gain access to the cooker feet.
Important
10 11
❑ Never place a baking tray or aluminium foil on the oven
cavity floor, as this would result in the oven heat being
trapped. The baking and roasting times would no
longer be maintained and the enamel could be
damaged.
❑ Never pour water into the hot oven. It could damage
the enamel.
❑ Fruit juices that drip from the baking tray will leave
stubborn stains that will not be removable. When
cooking soft fruit cakes it is best to use the deeper
universal pan.
❑ Do not sit or stand on the opened oven door.
❑ The oven door must always close properly. Keep the
door seal areas clean.
❑ Never place hot items (e.g. hot baking trays) into the
drawer in base, otherwise it could be damaged.
❑ Before using automatic self-cleaning, remove any loose
soil from the oven. Risk of fire!
How to avoid damage
to your appliance
Introducing: Your new cooker
Your new cooker
Control panel
with function selector,
temperature selector
and hotplate controls
Drawer in base
Ceramic hob
Oven door
Childproof lock
Steam outlet from the oven.
Caution! Hot air escapes here.
12 13
Introducing: Your new cooker Introducing: Your new cooker
The light in the oven illuminates when the function selector
is set. Always switch off the function selector when you
have finished using the oven.
The indicator light will illuminate when the temperature
selector is set. This light will extinguish once the selected
temperature has been reached, and will light up again
when reheating.
The control panel
Function selector for the oven
It has the following settings:
t
Top/bottom heating
s
Bottom heat
∞
Bottom heat with circulating air
˜
3D-hot air
x
Radiant grilling
ˆ
Grilling with circulating air
° Fast preheating
Hotplate controls with indicator light
Settings from 1 to 9.
1 = lowest heat setting
9 = highest heat setting
Temperature selector with
indicator light for the oven
It has the following settings:
Temperature of 50–300 °C
Hotplate controls for the dual-
circuit hotplate
1–9 = Heat settings
á
= Control for outer part of
hotplate.
The control knobs are retractable in the OFF position. To
engage or disengage the knob, simply press it. The
control has iluminated knobs.
14 15
Introducing: Your new cooker
To prevent children from touching the hot oven interior, the
oven door is fitted with a safety lock. This is integrated
under the control panel.
To open the door, simultaneously, press up the lock and
pull out the oven door.
The childproof lock can be removed if it is not required:
1.Open the door.
2.Unscrew the lock and remove it.
3.Screw again the 2 screws in their original position.
Type of heating
Childproof lock
s
t
˜
Introducing: Your new cooker
Different types of heating modes are available for the
oven, enabling you to select the best method for
cooking.
Top/bottom heating
This ensures the even distribution of heat onto the cake
or roast from the top and bottom of the oven.
This type of heating is ideal for baking bread, biscuits,
cheese cakes or fruit cakes on one oven shelf level.
Top and bottom heating is also suitable for cooking
lean roasts of beef, veal and game in an open or closed
roasting pan.
Bottom heat
This involves the emission of heat from the bottom part
of the oven only. Bottom heat is ideal for tureens and
puddings in bain-marie, as well as crispy cake bases.
Bottom heat with circulating air
This function uses bottom and ring heating element
with circulating air. It is ideal for baking pizza and is also
suitable for flat cakes with juicy topping.
3D Hot air system
This system uses seperate heating elements -top, bottom
and ring heating element at the rear of the oven-to ensure
perfect even heat distribution around the oven. This
optimum heat distribution and constant circulation of hot
air enables you to bake similtaneously on two levels.
Sweet and savoury items, as biscuits and puff pastry, can
be evenly baked on three self levels simultaneously. Select
an oven temperature approximately 20-30ÆC lower than
for top and bottom heating. 3D system is particularly
suitable for defrosting, sterillizing and drying.
∞
Radiant grilling
The entire surface under the grill heating element becomes
hot. This is ideal for grilling steaks, sausages, fish or toast.
Grilling with circulating air
This type of heating involves the grill heating element and
the fan switching on and off alternately. During the pause
in heating, the fan circulates the heat generated by the grill
around the food. This ensures that pieces of meat are
crisped and brown on all sides and that the oven remains
cleaner than in top and bottom heating.
Large roasts, poultry and fish can also be cooked superbly
without a rotary spit and without preheating.
x
ˆ
°
Fast preheating
Using this function you can preheat the oven at a really
short time. The grill element and heat from below are in
operation.
This is how fast preheating works:
1. Set the function selector at ° .
2. Set the temperature selector. The pilot lamp lights up.
3. When the set temperature has been reached, the oven
indicator light goes out. You can now select the function
you prefer and place the tray in the oven.
This is what to do:
1716
Introducing: Your new cooker
Heating up the oven
Oven and accessories
1
2
4
3
The accessories can be inserted on
5 levels within the oven.
In order to eliminate the 'new appliance' smell, heat up the
closed, empty oven for 60 minutes. For this purpose, set
the temperature selector to 250.
Universal pan for large roasts and frozen
meals. It can also be used to catch dripping
meat juices when grilling directly on the wire
grill.
The accessories can be purchased from a
specialist store.
Baking tray for cakes and biscuits.
Wire grill for dishes, cake tins, roasts, grilled
meat and frozen meals. Insert the wire grill
into the oven with the frame facing upward.
Cooking
Please observe the following information to ensure the
long-lasting attractiveness of your hob and avoid damage:
❑ Saucepans and frying pans should not have a rough
base otherwise they will scratch the hob surface.
❑ Do not prepare food in aluminium foil or plastic
containers. These materials will melt.
❑ The base of the saucepan or frying pan must be clean
and dry before it is placed onto the hotplate.
❑ Do not allow enamel pans to boil dry as this could
damage the base of the pan and the ceramic surface.
❑ If you are using special cookware, observe the
manufacturer's instructions.
❑ Do not use the hob as a storage or work surface.
Grains of salt, sugar or sand (which are sometimes left
when vegetables are cleaned) can cause scratches on
the hob.
❑ Ensure that no hard or sharp object is dropped onto
the hob, otherwise it could be damaged as a result.
❑ If any food is spilt or boils over, remove it while still hot
using the glass scraper.
❑ Important: Melted sugar or food with a high sugar
content that has boiled over must be removed from the
hot cooking zone immediately by means of the glass
scraper.
❑ Do not use a protective foil on the hob.
❑ Do not place hot saucepans or frying pans on the hob
frame.
Cooking
How to avoid damage
to your hob:
Cookware
Cooking surface
Hob frame
Aluminum baking tray for cakes and
biscuits.
18 19
Cooking
Hob discoloration
❑ Iridescent discoloration (metallic shimmer) is caused by
particles rubbing off the bases of some pans or by
using unsuitable cleaners. This can be removed using
Stahl-Fix, but it is a time-consuming job. Our after-sales
service will remove such stains at a charge. Aggressive
or abrasive cleaning agents will rub off the decor,
causing dark patches.
Any food residues that were not removed and have
become baked on will also cause hob discoloration.
Pitting caused by melted
sugar or food with a high
sugar content.
Metallic shimmering
discoloration due to wear
from pan bases or through
the use of an unsuitable
cleaning agent.
Scratches caused by salt,
sugar, sand or rough pan
bases.
Decor rubbed off through
the use of an unsuitable
cleaning agent.
Cooking
The hob
Residual heat indicator
The hob has a residual heat indicator for each hotplate. It
indicates which hotplates are still hot.
This also enables to you save energy by making use of the
residual heat, e.g. to keep a small meal warm or to melt
chocolate.
18 cm hotplate
14,5 cm
hotplate
14,5 cm
hotplate
Steam outlet
Caution! Hot air escapes here.
Dual-circuit
hotplate,
21 and 12 cm
Residual heat indicator
20 21
Cooking
Setting procedure:
The control knobs are retractable in the OFF position.
To engage or disengage the knob, simply press it.
The hotplate controls are used to select the heat setting
for the individual hotplates.
1 = lowest heat setting
9 = highest heat setting
An end stop is fitted at the end of the setting range.
Please do not turn the switch beyond this point. The
indicator light illuminates when a hotplate is switched on.
The effective size of this hotplate can be varied.
To switch on the outer section of the dual-circuit
hotplate:
Turn the hotplate control clockwise to setting 9 – here you
will feel slight resistance – and then on to the symbol
á
= outer section of dual-circuit hotplate.
Then select the desired heat setting.
Switching back to the inner section:
Turn the hotplate control to 0 and make a new setting.
Important: Never attempt to switch straight to 0 via the
symbol.
The inner section of the dual-circuit hotplate (12 cm) is
particularly useful for warming up small amounts of food.
á
Dual-circuit hotplate
Cooking
The following table provides you with a few practical
examples. Please remember that the cooking times
depend on the type, weight and quality of the food, and
that deviations may occur as a result.
For initial cooking and initial roasting, set the hotplate
control to setting 9, and subsequently switch back to
the appropriate simmer setting.
Table
Melting
Heating
Heating and keeping warm
Steaming
Boiling
Frying
Roasting
Examples
Chocolate, chocolate coating
Gelatine
Butter
Vegetables (tinned)
Stock
Stew (e.g. lentil dish)
Fish
Rice
New potatoes*
Boiled potatoes*
Vegetables, fresh*
Vegetables, frozen
Meat stock
Pasta
Pancakes
Fish fingers
Cutlets
Pot roast
Beef rolls
Heat setting
1
1
1–2
4–5
7–8
2–3
5–6
2–3
4–5
4–5
3–5
4–5
3–5
4–5
6–7
6–7
7–8
4–5
4–5
* Minerals and vitamins are water soluble, therefore: Use less water – vitamins and minerals
are retained. Use shorter cooking times – for crunchy vegetables.
22 23
Cooking
100 %
150 %
380 %
450 %
❑ We recommend that you use saucepans and frying
pans with thick flat bases. Uneven bases increase
cooking times.
❑ Always use the correct size of saucepan for the amount
of food that you intend to cook. A large pan that is only
partially filled requires a lot of energy.
❑ Always use saucepans and frying pans with a lid that
fits properly.
❑ The best transfer of heat is achieved when the base of
the pan is the same size as the hotplate. When you buy
pans, bear in mind that the manufacturer often quotes
the diameter at the top of the pan, which, as a rule, is
bigger than the diameter of the base.
❑ Switch the hotplate down to a lower heat setting in
good time.
❑ Make use of the residual heat. In the case of longer
cooking times, you can switch off the hotplate 5 to
10 minutes before the end of the cooking time.
❑ Even though the hotplate has been switched off, it can
still be used to warm dishes or melt ingredients for as
long as the residual heat indicator is illuminated.
How to save
precious energy:
Good
saucepan
with lid
Saucepan
with uneven
base
Open
saucepan
Poor, open
saucepan
Power required to
keep 1.5 litres of
water boiling:
190 Watt with a good
saucepan and lid
Increased power consumption
Cooking
Notes
❑ A slight buzzing can be heard while the hotplates are
heating up. Individual hotplates may glow more brightly
than others. There are technical reasons for this and
they have no effect on quality or function.
❑ When the heating element of a hotplate glows red, it
may appear to extend outside of the borders defining
the cooking zone, depending on the angle from which
it is observed.
❑ The heating element underneath the hotplate is
regulated by being switched on and off. If you select
a low heat setting, the heating element switches off
frequently. On a high setting the heating element will
seldom be switched off.
❑ Glass ceramic is a natural product, just like all other
ceramic materials. Such products may exhibit
irregularities on the surface as a result of the
manufacturing process. The hob's mirror finish can
mean that even the smallest bubble, less than 1 mm in
diameter, is more or less visible. They neither impair the
performance nor the durability of the ceramic hob.
24 25
Cakes and pastry
Cakes and pastry
Baking tins:
It is best to use dark baking tins made out of metal. For
light baking tins made out of thin metal, and glass dishes,
it is best to use hot air. However, this method prolongs the
baking times and does not brown the cakes as evenly.
Always place the cake tin on the wire grill.
About the tables:
The values in the table apply to insertion into a cold oven,
and are designed for optimum energy utilization. If you
wish to preheat the oven, however, simply shorten the
specified baking time by 5 to 10 minutes.
The temperature and baking time depend on the
consistency and quantity of cake mixture. This is why
'ranges' are given in the tables. Start by setting the lower
value and, if necessary, use a higher setting next time.
A lower temperature will provide a more even browning of
the cake.
Cakes and pastry
Cakes in tins
Victoria sponge, simple
Victoria sponge, fine
(e.g. Madeira cake)
Cake base with short
pastry edge
Cake base made out
of sponge mixture
Sponge cake
(water-based sponge)
Fruit or cheese cake,
short pastry*
Fruit cake, fine
Sponge mixture
Savoury cakes*
e.g. quiche, onion pie
Tin on the shelf
Bowl/circular
baking tin
Springform pan
Fruit base tin
Springform pan
Dark springform pan
Springform pan or
bowl
Springform pan
Shelf
position
2
2
1
2
1
2
2
1
Type of
heating
˜
˜
˜
˜
t
˜
˜
t
Temperature
°C
150–170
160–180
170–190
140–160
170–190
170–200
150–170
180–210
Baking time
in minutes
50–60
60–70
25–35
25–35
30–40
70–90
50–60
60–90
50
Example: Sponge cake
* Leave cake to cool in oven for approx. 20 minutes.
Continued on next page
2726
Cakes on the baking
tray
With dry topping
(sponge mixture)
With juicy topping
e.g. yeast dough with
apple crumble
Swiss roll (preheat)
Plated loaf with 500g flour
Stollen with 500 g flour
Pizza
Onion pie
Yeast bread with 1.2 kg
flour** (preheat)
Leaven bread with 1.2 kg
flour** (preheat)
Baking tray
Baking tray and
universal pan*
Universal pan
Baking tray and
universal pan*
Baking tray
Universal pan
Baking tray
Baking tray
Universal pan
Baking tray and
universal pan*
Baking tray
Baking tray
Universal pan
Universal pan
Shelf
position
2
1+4
3
1+4
1
3
2
1
3
1+4
1
1
3
3
Type of
heating
˜
˜
t
˜
∞
˜
˜
˜
˜
∞
∞
˜
˜
Temperature
°C
150–170
140–160
180–200
160–180
170–200
190–210
160–180
170–190
210–230
170–190
170–190
150–170
210–230
250
+200–220
Baking time
in minutes
25–35
35–45
40–55
50–60
25–45
10–20
30–40
70–80
20–40
25–45
40–60
30–45
50–60
10
50–80
* At 2 levels baking, the shallowenamel pan is put above alumunum pan. If you choose to use
deep enamel pan, you should always place it above shallow pan.
** Never pour water directly into the oven.
At one level baking, if you choose to use the deep enamel pan instead of the recommended
shallow pan, you should place it one baking level upper.
Cakes and pastry Cakes and pastry
2
4
1
Example: Biscuits on two oven shelf levels
1 Baking tray
2 Baking trays*
1 Baking tray
1 Baking tray
2 Baking trays*
1 Baking tray
1 Baking tray
1 Baking tray
2 Baking trays*
1 Baking tray
2 Baking trays*
3 Baking trays**
1 Baking tray
Shelf
position
2
1+4
2
2
1+4
2
1
2
1+4
2
1+4
1+3+5
1
Type of
heating
t
˜
t
˜
˜
˜
˜
t
˜
˜
˜
˜
t
Temperature
°C
170–190
140–160
160–180
130–150
130–150
80– 90
160–180
130–150
110–130
180–200
160–190
160–190
200–220
Baking time
in minutes
10– 25
20– 30
25– 35
25– 35
30– 40
120–150
35– 45
30– 40
35– 45
15– 20
25– 35
35– 45
25– 35
Biscuits
Biscuits
Viennese whirls
Meringue
Cream puff
Macaroons
Puff pastry
Bread rolls
e.g. rye bread rolls
* At 2 levels baking, the shallowenamel pan is put above alumunum pan. If you choose to
use deep enamel pan, you should always place it above shallow pan.
** At 3 levels baking, place pans by counting from lower to upper baking level like this:
shallow enamel pan at level 1, aluminum pan at level 3 and deep universal pan at level 5.
When baking at 3 levels, it may occur that levels 3 and 5 might need to be taken out, a little
sooner than the end of the recommended baking time.
28 29
Cakes and pastry
Orientate your baking to similar items from the baking
tables.
Approximately 10 minutes before the end of the baking
time specified in the cooking instructions, pierce the
highest part of the cake using a wooden skewer. The cake
is ready if no mixture sticks to the skewer.
Next time, use less liquid or decrease the oven
temperature by 10 degrees. Follow the stirring times in the
cooking instructions.
Do not grease the edge of the spring form. After baking,
carefully loosen the cake using a knife.
Insert it on a lower level, select a lower temperature and
bake the cake for a little longer.
Insert it on a higher level and select a lower temperature
next time.
Select a slightly lower temperature to ensure that the food
is cooked more evenly. Sensitive pastry should be baked
using top and bottom heat and on one level.
Baking paper that protrudes over the food can influence
the air circulation. For this reason, always cut the baking
paper to fit the baking tray.
Use the deeper universal pan next time.
Use a skewer to pierce small holes in the baked cake.
Then trickle the fruit juice or liqueur over the cake. Next
time, select a temperature 10 degrees higher and shorten
the baking times.
What to do if ...
You wish to bake using your
own recipe.
You cannot tell whether the
Victoria sponge cake is
cooked through.
The cake falls apart.
The cake has risen in the
middle and is lower at the
edges.
The cake becomes too dark at
the top.
The cake becomes too dark at
the bottom.
The pastry is browned
unevenly!
The fruit cake is too light in
colour at the bottom. The fruit
juice flows over.
The cake is too dry.
Cakes and pastry
Next time, use a little less liquid and bake for a little longer
but at a lower temperature. When preparing cakes with
soft toppings, bake the cake base first, then sprinkle
almonds or breadcrumbs onto it and finally add the
topping. Please follow the cooking instructions and baking
times.
Select a slightly lower temperature to ensure that the food
is cooked more evenly. Cakes that are inserted at the
same time will not necessarily be ready at the same time.
Allow the cake at the bottom of the oven to bake for 5 or
10 minutes longer at the end or, alternatively, put it in the
oven earlier.
Place the tray back into the oven again for a short period.
Now loosen the biscuits immediately. Next time line the
baking tray with non-stick baking paper.
Once baked, allow the cake to cool for 5 to 10 minutes, as
it will then be easier to remove from the tin.
If it still cannot be removed, carefully loosen the edge
using a knife. Turn the cake upside down again and cover
the tin several times with a cold, damp cloth. Next time,
grease the tin more intensely and line with non-stick paper.
The oven temperature is measured by the manufacturer by
means of a test shelf placed in the middle of the oven. The
measured value depends very much on the bakeware and
accessories being used, meaning that any measurements
carried out by yourself will produce different results.
Steam may be produced during baking, most escapes
through the steam outlet, some may condense on the cool
control panel front or the surrounding cabinets where it will
drip off. This will be dependent on the physical conditions.
The bread or cake (e.g.
cheesecake) looks good, but
is soggy inside (runny and
uncooked).
You were baking on several
levels. The food on the top
baking tray is darker than that
on the bottom baking tray.
The biscuits or cake will not
come off the baking tray.
The cake will not come out
when tipped upside down.
You have measured the oven
temperature using your own
thermometer and find that the
values deviate.
Condensation occurs when
baking wetter cake mixtures.
30 31
Cakes and pastry
❑ Use dark, black-finish or enamelled baking tins, as
these are particularly good conductors of heat.
❑ Only preheat the oven if this is expressly stipulated in
the cooking instructions or the application tables
contained in the instruction manual.
❑ For long cooking times, it is possible to switch off the
oven 10 minutes before the end of the baking time and
thus use the residual heat to finish off the baking.
❑ When baking several cakes, it is best to bake them one
after the other. The oven will still be warm, meaning that
the baking time for the second cake will be reduced.
It is also possible to bake two cakes (e.g. in cake tins)
next to each other.
Advice on saving energy
Meat, poultry, fish
Generally, you may use all heat-resistant cookware. The
universal pan is also suitable for large roasts.
Always place the cookware in the centre of the wire grill.
Hot glass cookware should be placed on a dry kitchen
towel after removal from the oven. The glass could crack
if placed on a cold or wet surface.
The roasting result depends on the type and quality of
meat.
Add 2 to 3 soup spoons of liquid to lean meat and 8 to 10
soup spoons of liquid to pot roasts, depending on the
size.
Pieces of meat that weigh more than 1.5 kg should be
turned after half the cooking time.
When the roast is ready, it should be allowed to stand for
10 minutes in the switched off, closed oven. This allows
better distribution of the meat juices.
Always close the oven door when grilling.
Wherever possible, use pieces of meat that are of a similar
thickness, and at least 2 to 3 cm thick. Such pieces will be
browned evenly and stay juicy and soft in the middle.
Steaks should only be salted after grilling.
Place the pieces of meat directly onto the wire grill.
In addition, insert the universal pan on level 1. The meat
juices are collected here and the oven is kept clean.
Turn the meat after two thirds of the time specified in the
tables.
Note: The grill heating element switches on and off
automatically. This is normal. How often this occurs
depends on the selected grill setting.
Meat, poultry, fish
Cookware
Advice on roasting
Advice on grilling
32 33
Meat, poultry, fish
Meat
Braised beef
(e.g. prime rib)
Sirloin steak
Roast beef, medium*
Steaks, tender
Steaks, medium
Pork without rind
(e.g. neck)
Pork with rind** (e.g.
shoulder, knuckles)
Smoked pork loin
Meatloaf
Sausages
Roast veal
Leg of lamb off the bone
Weight
1 kg
1,5 kg
2 kg
1 kg
1,5 kg
2 kg
1 kg
1 kg
1,5 kg
2 kg
1 kg
1,5 kg
2 kg
1 kg
750 g
Approx.
750 kg
1 kg
2 kg
1,5 kg
Cookware
covered
open
open
Wire grill
Wire grill
open
open
covered
open
Wire grill
open
open
Level
2
2
2
2
2
2
2
4
4
2
2
2
2
2
2
2
2
4
2
2
2
Type of
heating
t
t
t
t
t
t
ˆ
x
x
ˆ
ˆ
ˆ
ˆ
ˆ
ˆ
t
ˆ
x
t
t
ˆ
Temperature
°C, grill
210–230
210–230
210–230
190–210
180–200
170–190
240–250
x
x
180–200
170–190
160–180
200–220
190–210
180–200
210–230
160–180
x
190–210
170–190
160–180
Time in
minutes
80
100
120
70
80
90
40
20
15
100
140
160
100
120
140
60
70
15
100
120
120
* Roast beef should be turned after half of the specified time. Once cooked, wrap the beef in
aluminium foil and allow to stand in oven for 10 minutes.
** Cut into the rind of the pork and place it first, when it is to be turned over, with the rind
facing downward into the cookware.
The table applies to insertion into a cold oven.
The time specifications are provided as guidelines only
and depend on the type and quality of the meat.
Meat
Meat, poultry, fish
Poultry
1 to 4 chicken halves
Chicken pieces
1 to 4 whole chickens
Duck
Goose
2 Turkey legs
Weight
400 gr each
500 g
1 kg each
1,7 kg
3 kg
800 gr each
Cookware
Wire grill
Wire grill
Wire grill
Wire grill
Wire grill
Wire grill
Level
2
2
2
2
2
2
Type of
heating
ˆ
ˆ
ˆ
ˆ
ˆ
ˆ
Temperature
°C, grill
200–220
200–220
200–220
200–220
180–200
180–200
Time in
minutes
40– 50
30– 40
50– 70
90–100
90–100
90–100
The table applies to insertion into a cold oven.
Poultry will become particularly crispy and brown if you
coat it with butter, salty water, dripping fat or orange juice
at the end of the roasting time.
Turn the whole bird after two thirds of the grilling time.
Pierce the skin of duck or goose under the wings to
enable the fat to run off.
If you are grilling directly on the wire grill, insert the
universal pan on level 1.
Poultry
Example: One whole chicken
3534
Meat, poultry, fish
Fish
Fish, grilled
Fish in slices
e.g. cutlets
Weight
of 300 g
1 kg
1,5 kg
of 300 g
Cookware
Wire grill*
Wire grill*
Level
2
2
2
4
Type of
heating
x
ˆ
ˆ
x
Temperature
°C, grill
x
190–200
170–190
x
Time in
minutes
20–25
45–50
50–60
20–25
The table applies to insertion into a cold oven.
Fish
Example: Grilled trout
* Insert the universal pan on level 1.
Meat, poultry, fish
Select the next lowest weight from the instructions and
extend the time.
Use a meat thermometer (available from specialist stores)
or implement a “spoon test”. Press a spoon onto the
roast. If it feels firm, it is ready. If it can be pressed in,
it needs to be cooked for a little longer.
Check the insertion level and temperature.
Next time, use a smaller roasting dish and add more
liquid.
Next time, use a larger roasting dish and add less liquid.
Use the grilling with circulating air setting rather than top
and bottom heating. This ensures that the meat juices are
not heated so intensely and consequently produce less
steam.
What to do if ...
The table does not contain
specifications for the weight
of the roast.
You are not sure whether the
roast is ready.
The roast is too dark and the
crackling is partly burnt.
The roast looks good, but the
sauce is burnt.
The roast looks good, but the
sauce is too light and watery.
Steam rises from the roast
when the stock is added.
3736
Puddings, gratins, toast
The table applies to insertion into a cold oven.
Puddings, gratins,
toast
Example: Macaroni cheese
Meal
Sweet puddings (e.g.
cheese pudding with fruit)
Savoury puddings made
out of cooked ingredients
(e.g. macaroni cheese)
Savoury puddings made
out of raw ingredients
(e.g. potato gratin)
Strudel, sweet
Toast browning,
4–9 pieces
Toast with topping
4–9 pieces
Cookware
Pudding dish
Pudding dish
Universal pan
Flat pudding dish
Universal pan
Pudding dish or
universal pan
Wire grill
Wire grill
Level
2
3
3
2
2
2
4
4
Type of
heating
t
t
t
ˆ
ˆ
t
x
x
Temperature
°C, grill
180–200
200–220
200–220
150–170
150–170
170–190
x
x
Time in
minutes
45–60
40–50
30–40
55–70
60–75
50–60
approx.
4–5
approx.
6–8
Time in
minutes
50–60
20–30
20–30
30–40
15–25
Ready-prepared frozen meals
Please observe the manufacturer's specifications on the
packaging.
The values in the table apply to insertion into a cold oven.
Note: The universal pan may warp slightly when baking
frozen products. The reason for this is the considerable
temperature differences in the accessory. This warping
is removed during the baking process.
Ready-prepared
frozen meals
Example: Frozen pizza on the wire grill
Meal
Strudel with fruit filling*
French fries
Pizza*
Pizza baguette*
Accessory
Universal pan
Universal pan
Wire grill
Wire grill
Level
2
3
2
1
3
Type of
heating
˜
t
˜
∞
ˆ
Temperature
°C, grill
170–190
240–250
170–190
180–200
190–210
* Line the universal pan or wire grill with baking paper. Please make sure that the baking
paper is suitable for these temperatures.
3938
Defrosting
Remove the packaging and place the food in a suitable
dish on the wire grill.
Please observe the manufacturer's specifications on the
packaging.
The defrosting times depend on the type and amount of
food.
Defrosting
Example: Cream cake
Delicate frozen foods
e.g. cream gateau, cream cake, cakes with
chocolate or sugar icing, fruit
Other frozen products*
Chicken, sausages, meat, bread, rolls, cakes
and other pastry
Level
2
2
Type of
heating
˜
˜
Temperature
°C
Temperature
selector remains
switched off
80 °C
Accessory
Wire grill
Wire grill
* Cover frozen food with heat-resistant foil. Place poultry on the plate with the breast side
facing downward.
Drying
❑ Only use perfectly fresh fruit and vegetables, and wash
them thoroughly.
❑ Allow the food to drain well, or dry it yourself.
❑ Line the baking tray and wire grill with baking paper or
greaseproof paper.
Drying
Food, amount
600 g apple rings
800 g sliced pears
1.5 kg prunes or plums
200 g fresh herbs, washed
Level
1+3
1+3
1+3
1+3
Type of
heating
˜
˜
˜
˜
Temperature
°C
80
80
80
80
Time in hours
Approx. 5
Approx . 8
Approx . 8–10
Approx . 1
1
/2
Note: Turn very juicy fruit or vegetables several times.
Once dried, immediately remove the food from the paper.
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