Contents
5
Notes on the cooking charts ............................................................................... 88
Notes on the functions ........................................................................................ 89
Food probe.......................................................................................................... 90
Grilling ................................................................................................................ 93
Tips for grilling..................................................................................................... 93
Notes on the cooking charts ............................................................................... 93
Notes on the functions ........................................................................................ 94
Cleaning and care ............................................................................................. 95
Unsuitable cleaning agents ................................................................................. 95
Removing normal soiling..................................................................................... 96
Removing stubborn soiling.................................................................................. 97
Lowering the top heat/grill element..................................................................... 98
Problem solving guide ...................................................................................... 99
Service................................................................................................................ 105
Contact in case of malfunction ........................................................................... 105
Guarantee............................................................................................................ 105
Installation.......................................................................................................... 106
Installation dimensions........................................................................................ 106
Installation in a tall or base unit...................................................................... 106
Side view ........................................................................................................ 107
Connections and ventilation........................................................................... 108
Installing the oven ............................................................................................... 109
Electrical connection ........................................................................................... 110
Cooking charts .................................................................................................. 111
Batter................................................................................................................... 111
Shortcrust pastry................................................................................................. 112
Yeast dough ........................................................................................................ 113
Quark dough........................................................................................................ 113
Sponge mixture ................................................................................................... 114
Choux pastry, puff pastry, meringue................................................................... 114
Savoury dishes.................................................................................................... 115
Beef ..................................................................................................................... 116
Veal...................................................................................................................... 117
Lamb, game ........................................................................................................ 118
Poultry, fish.......................................................................................................... 119
Copyrights and Licences .................................................................................. 120
Copyrights and licences for the communication module ............................. 121