CONSTRUCTA CF 238 Series Instructions For Use Manual

en

es

sv

en

Instructions for use

es

Instrucciones de uso

sv

Bruksanvisning

Built-in oven

Horno eléctrico

integrable

Inbyggnadsugn

2

en

page 03–32

es

página 33 – 62

sv

sidan 63 – 92

3

Table of contents

Important information . . . . . . . . . . 4

Packaging and old appliances . . . . . 4

Before installation . . . . . . . . . . . . . . 5

Safety information . . . . . . . . . . . . . . 5

Reasons for damage . . . . . . . . . . . . 6

Your new cooker . . . . . . . . . . . . . . 7

The control panel . . . . . . . . . . . . . . . 7

Function selector . . . . . . . . . . . . . . . 7

Temperature selector . . . . . . . . . . . . 8

Press-down switches . . . . . . . . . . . 8

Slide-in levels . . . . . . . . . . . . . . . . . . 8

Accessories . . . . . . . . . . . . . . . . . . 9

Before using the appliance

for the first time . . . . . . . . . . . . . . . 10

Preliminary cleaning . . . . . . . . . . . . . 10

Initial burn-in . . . . . . . . . . . . . . . . . . 10

Cleaning out . . . . . . . . . . . . . . . . . . 10

Heating modes . . . . . . . . . . . . . . . 11

Oven control . . . . . . . . . . . . . . . . . 13

Baking . . . . . . . . . . . . . . . . . . . . . . 14

Baking table . . . . . . . . . . . . . . . . . . 15

Cooking tips and helpful hints . . . . . 17

Inhaltsverzeichnis

Roasting . . . . . . . . . . . . . . . . . . . . . 18

Roasting table . . . . . . . . . . . . . . . . . 20

Grilling . . . . . . . . . . . . . . . . . . . . . . 21

Circo-roasting . . . . . . . . . . . . . . . . . 22

Surface grilling . . . . . . . . . . . . . . . . . 23

Defrosting and slow cooking . . . . 24

Defrosting using the hot air system . 24

Cleaning and care . . . . . . . . . . . . . 26

Important notes . . . . . . . . . . . . . . . . 26

Removing/installing the oven door . 28

Inset rack . . . . . . . . . . . . . . . . . . . . 29

Service and repair information . . . 30

Trouble-shooting guide . . . . . . . . 31

4

Important information

Please read these instructions for use carefully. They

contain important information concerning your

personal safety as well as for the use and care of

your appliance.

The instructions for use apply to several versions.

Accordingly, you may find descriptions of individual

features which do not apply to your specific

appliance.

Please keep the operating and installation

instructions in a safe place; this important

documentation may also be of use to a subsequent

owner.

Packaging and Your new appliance was protected by suitable

old appliances

packaging while it was on its way to you. All

materials used for this purpose are environmentally

friendly and can be recycled. Please make a

contribution to protecting the environment by

disposing of the packaging appropriately.

Old appliances are not worthless rubbish.

Environmentally-conscious recycling can reclaim

valuable raw materials. Before disposing of your old

appliance, please make sure that it is unusable or

label it with a sticker stating ‘Caution – Scrap’.

This appliance is labelled according to the European

Directive 2002/96/EC concerning waste electrical

and electronic equipment – WEEE. The Directive

creates the framework for withdrawal and

reclamation of old appliances applicable throughout

the EU.

Up-to-date information on how to dispose of your

old appliance and the packaging from the new one

can be obtained from your retailer or local authority.

5

Before installation

Transport damage Check the appliance after unpacking it.

Do not connect the appliance if it has been

damaged in transport.

Electrical connection The appliance may only be connected by an

approved specialist. Losses resulting from damage

caused by incorrect connection will invalidate

warranty claims.

Safety information This appliance is intended for domestic use only.

Only use the cooker for food preparation.

Hot oven Open the oven door carefully. Hot steam may

escape. Never touch the internal surfaces of the hot

oven or the heating elements. Risk of being burnt!

Children must be kept at a safe distance from the

appliance.

Never store combustible items in the oven. Never

place flammable objects onto the hobs. Fire hazard!

Never place cables of electronic devices onto the

hobs.

Never trap leads of electronic devices in the hot oven

door. The isolation on the leads could melt. There is

a risk of short-circuiting.

Remove all packaging remnants, e.g. polystyrene

parts, from the oven.

Repairs Incorrectly done repairs are dangerous.

There is a risk of electrocution!

Only an after-sales service technician trained by us

may carry out repairs.

If there is a fault, switch off the fuse in the fuse box.

Call the after-sales service.

6

Reasons for damage

Baking sheets, aluminium foil Do not place a baking sheet on the oven floor. Do

or crockery on the floor of not line the oven floor with aluminium foil. Do not

the oven place crockery on the base of the oven. This causes

heat to accumulate. Baking and roasting times will

no longer be correct and the enamel will be

damaged.

Slide-in parts In order to avoid damage, insert slide-in parts

carefully.

Baking paper If using hot air *, do not place greaseproof paper

loosely in the oven (e.g. when heating the oven). The

hot-air fan could draw in the paper which may

damage the heater and fan.

Water in the oven Never pour water directly into a hot oven. This could

damage the enamel.

Fruit juice When baking very moist cakes, do not put too much

on the baking sheet. Fruit juice dripping from the

baking sheet leaves stains that cannot be removed.

It is recommended that you use the deeper universal

pan.

Cooling with the door open Only leave the oven to cool with the door closed.

Do not allow anything to become trapped in the

oven door. Even if you only leave the oven door open

slightly, the fronts of adjacent units could be

damaged over time.

Very dirty oven seal If the oven door seal of is very dirty, the oven door

will no longer close correctly when the oven is in use.

The fronts of adjacent units could be damaged.

Keep the oven door seal clean.

Using the oven door

as a seat Do not stand or sit on the oven door.

Care and cleaning Do not use a high-pressure cleaners or steam jets.

7

Your new cooker

Here, you will learn more about your new oven. The

control panel and its switches and displays are

explained here. The operating modes and the

accessories included with new oven will be explained

here.

The control panel

Function

selector

Temperature selector

with indicator lamp

Function selector You can select the operating mode for the oven

using the function selector.

Settings

*

Hot air

/

Top/bottom heat

)

Large grill area

,

Circo-roasting

.

Bottom heat

e

Defrost setting

$

Oven light

8

Temperature selector

Settings:

50 –275

Temperature in °C.

Press-down switch To engage and disengage, depress the switch.

Slide-in levels Your oven features 4 slide-in levels.

The slide-in levels are numbered from bottom to

top.

The numbers are marked on the oven.

When using hot-air baking

*, do not use slide-in

level ››2‹‹, in order not to block air circulation.

9

Accessories Your oven is supplied with the following

accessories:

Universal pan with a grille Aluminium baking sheet

The following accessories can be obtained from

a specialist dealer: Order Number

Notes:

The protective device prevents contact with the hot oven door.

This is especially important in the presence of young children.

The baking sheet or universal pan may distort when the oven is operating. This is

caused by major temperature differences on the utensil. These differences may occur

if only one part of the utensil was covered or if deep-frozen food e.g. pizza, was pla-

ced on the utensil.

The distortion subsides again during baking, roasting or grilling.

Steam cooker

Aluminium baking sheet

Enamel baking sheet

Baking / Roasting grille, bent at right angles

Baking / Roasting grille, fine meshed

Universal pan with an inlay grille CZ 1242 X0

CZ 1282 X0

CZ 1332 X0

CZ 1342 X0

CZ 1432 X0

CZ 1442 X0

Retrofit kit – telescopic pullout for two tiers CZ 1702 X0

Retrofit kit – telescopic pullout for three tiers CZ 1742 X0

Retrofit kit – full telescopic pullout for four tiers CZ 1752 X0

Protective device for the oven door 440651

10

Before using the appliance

for the first time

Preliminary cleaning Take the accessories out of the oven.

Remove all packaging remnants, e.g. polystyrene

pieces, from the oven.

1. Clean the appliance exterior with a soft

moistened cloth.

2. Remove the hanging grid from the oven.

3. Clean the oven and the accessories with a hot

detergent solution.

Observe the operating instructions enclosed with the

hob.

Initial burn-in Heat the empty oven for approx. 30 minutes.

Select top and bottom heat at a setting of 240 °C.

Cleaning out Clean the oven with a hot detergent solution.

Fit the hanging grid.

11

Heating modes

Hot air Air is warmed up through heating elements arranged

at the top and bottom of the oven and is circulated

via the hot air fan system located in the rear

oven wall. Through this, heat is transferred to the

food being baked or roasted especially effectively.

Advantages:

– simultaneous baking and roasting possible on up

to 2 levels

– less dirt on the oven interior

– shorter preheating times

– low oven temperatures

– gentle defrosting

Top/bottom heat Through heating elements located at the top and

(Conventional heating system) bottom of the oven, heat is generated and

transferred to the food being baked or roasted.

Baking and roasting is possible on one slide-in level

only.

Advantages:

– baking of cakes with moist topping, pizza, quiche

Large grill area Through heating elements located at the top of the

oven, heat is generated and transferred to the food

being grilled.

Advantages:

– particularly effective with flat, small cuts of meat,

i.e., steaks, sausages, fish, vegetables and toast.

*

/

)

12

Circo-roasting With circo-roasting, the fan and the surface grill and

are switched on and off in alternation.

The heat generated by the surface grill is evenly

distributed by the fan in the oven cavity.

Advantages:

– especially useful for poultry and large cuts of

meat.

Bottom heat With this setting, only the heating element at the

bottom of the oven is activated.

Advantages:

– particularly useful with dishes and baked

products which require a distinctive bottom crust

or browning.

Use just before the end of the baking or roasting

time.

Defrost setting A ventilator in the rear wall of the oven swirls the air

in the oven around the frozen food.

The fan runs without heating.

Advantages:

– gentle defrosting

– deep frozen cuts of meat, poultry, bread and

cake defrost consistently.

,

.

e

13

Oven control

Before you switch on your oven, decide which

operating mode you would like to use.

Switching on the oven:

1. Set the function selector to the heating system

you wish to select.

2. Set the temperature selector to the necessary

temperature.

(for temperatures, see the baking or roasting

table).

The set temperature is controlled automatically.

The indicator lamp lights up when switching the oven

on and every time the oven is subsequently heated.

Switching off the oven:

To switch the oven off, turn the temperature selector

and the function selector to 0.

Notes:

The appliance is equipped with a fan. After switching

the off it continues to run until the oven has cooled

down.

14

Baking

Using baking tins Always place baking tins in the centre of the

baking grille.

We recommend dark metallic baking tins.

Notes When using light-coloured baking tins made of thin

walls or glass the baking time is increased and the

cake will not brown so evenly.

The browning result can be influenced by adjusting

the temperature setting.

If a cake collapses after taking it out of the oven,

possibly select a longer baking time or set the

temperature lower.

Using baking sheets The slanted end of the baking sheet must always

face the oven door.

In order to avoid damage, insert slide-in parts

carefully.

Always fully insert the baking sheet.

Use only original sheets.

Baking in tin-plate tins

* Hot air Slide-in level 1

/ Top/bottom heat Slide-in level 1

If the cake bottom becomes dark in colour:

Check the slide-in level. Shorten the baking time and

possibly use a lower temperature.

If the cake bottom remains light in colour:

Check the slide-in level. Increase the baking time,

select a lower temperature or use a dark metal

baking tin.

Do not place baking tins or tall cakes too close to

the rear wall.

15

Hot air

*

Top and bottom heat

/

Cake/Baked product type Slide-in Temperature Baking Slide-in Temperature

level in ° C duration level in ° C

- in minutes

Cake mixtures

Sheet cake with topping

1 sheet 1 150 – 160 35 – 045 1 190 – 200

2 sheets 1 + 3 160 – 170 30 – 050 – –

Cake in a round tin/

square tin 1 150 – 160 50 – 080 2 160 – 170

Fruit cake base 1 150 – 160 20 – 030 2 170 – 180

Short pastries

Sheet cake with a dry topping

e.g. crumble

1 sheet 1 160 – 170 40 – 060 1 200 – 210

2 sheets 1 + 3 160 – 170 60 – 080 – –

Sheet cake with a moist topping

e.g. cream icing

1 sheet 1 150 – 160 60 – 090 – –

Cake in a tin

e.g. quark cake 1 150 – 160 50 – 100 2 170 – 180

Fruit cake base (pre-heating) 1 160 – 170 20 – 030 2 190 – 200

Sponge mixtures

Swiss roll (pre-heating) 1 180 – 190 07–015 1 200 – 220

Fruit cake base 1 150 – 160 20 – 030 2 170 – 180

Sponge cake (6 eggs) 1 150 – 160 30 – 045 2 160 – 170

Sponge cake (3 eggs) 1 150 – 160 20 – 035 2 170 – 180

Baking table

Details stated in the table are guide values and apply for aluminium baking sheets and

dark baking tins.

The values can vary according to the type and amount of dough, pastry or mixture

and baking tin. For pre-heating, observe the notes stated in the table.

We recommend using the lower of the stated temperatures first. In general, the lower

temperature ensures a more even browning.

If baking to your own recipes, follow the temperature in the table for similar

cakes/baked products.

16

Hot air

*

Top and bottom heat

/

Cake/Baked product type Slide-in Temperature Baking Slide-in Temperature

level in ° C duration level in ° C

- in minutes

Yeast dough

Sheet cake with a dry topping

e.g. crumble

1 sheet 1 170 – 180 040 – 060 1 190 – 200

2 sheets 1 + 3 170 – 180 040 – 060 – –

Sheet cake with a moist topping

e.g. cream icing

1 sheet 1 160 – 170 050 – 090 1 190 – 200

Yeast dough ring and plait

(500g flour) 1 160 – 170 035 – 050 1 180 – 200

Low tin cake 1 160 – 170 030 – 045 2 170 – 180

High tin cake 1 160 – 170 030 – 045 2 170 – 180

Small cakes/pastries

Meringues 1 080 – 090 100 – 150 1 80

Puff pastry (pre-heating)

1 sheet 1 180 – 190 015 – 035 1 200 – 220

2 sheets 1 + 3 180 – 190 015 – 025 – –

Choux pastry (pre-heating)

1 sheet 1 180 – 190 025 – 035 1 200 – 220

2 sheets 1 + 3 180 – 190 025 – 035 – –

Cake mixture (e.g. muffins)

1 sheet 1 150 – 160 020 – 035 2 170 – 180

2 sheets 1 + 3 140 – 150 025 – 045 – –

Short pastry

(pre-heating)

(e.g. butter biscuits)

1 sheet 1 140 – 150 010 – 030 1 160 – 170

2 sheets 1 + 3 140 – 150 020 – 030 – –

Savouries

Pizza (pre-heating)

1 sheet 1 180 – 190 025 – 045 1 180 – 190

Alsatian flammkuchen

(pre-heating) 1 180 – 190 020 – 045 1 200 – 210

Quiche (pre-heating) 1 180 – 190 035 – 050 1 200 – 210

Bread (pre-heating) 1 200 – 220 10 – 15 2 220 – 240

Short-term bake 1 220 010 – 015 1 240

Complete bake 1 180 – 200 040 – 050 1 180 – 200

17

Cooking tips and helpful hints

The bottom of a cake baked Remove from the oven all baking sheets or the

on a baking sheet remains universal pan which is not needed.

too light in colour

The bottom of a cake baked Use a grille and not a baking sheet to support the

in a tin remains too light in cake tin during baking.

colour

The bottom of the cake or Set cake or cookies at a higher set of slide-in levels.

cookies becomes too dark

in colour

The cake becomes too dry Set a slightly higher oven temperature and shorter

baking time.

The cake is too moist on Choose a slightly lower oven temperature.

the inside Note.: Higher temperatures do not shorten baking

times (done on the outside, raw on the inside).

Choose a slightly longer baking time. Allow the dough

to rise slightly longer. Add less liquid to the dough.

When baked with hot air Avoid blocking the air vents at the rear wall of the

circulation, cake baked in oven with the baking tins.

round or square tins becomes

too dark in colour.

Very moist cake dough You can let the steam escape from the oven and

(e.g. fruit cake) causes a lot thereby reduce the forming of water droplets by

of steam to generate in the briefly and carefully opening the oven door (1-2 times,

oven that condenses on the in case of longer baking times, more often).

oven door

Very uneven browning when Check the slide-in level.

using hot air circulation.

Cake collapses when taken Use less liquid.

out of the oven

To save energy Pre-heat only if expressly required by the recipe.

Dark baking tins have a higher degree of heat

absorption.

Residual heat: In case of longer baking times, you

can switch off the oven approx. 5-10 minutes before

the full baking time has elapsed.

18

Roasting Put grille into the universal pan and insert them

together at the same slide-in level.

Meat can be roasted weighing in the oven in a

particularly economical fashion if the weight of the

cut exceeds 750g.

Roasting in an uncovered pot Rinse the universal pan and/or the roaster with water

and place the meat into it.

With fatty meat and poultry, pour

1

/

8

to

1

/

4

litre of

water into the universal pan (to suit to size and type

of roast). If required, add hot water. At your

discretion baste lean meat with fat, or cover it with

bacon.

The roast drippings collecting in the universal pan

make tasty gravy. Dissolve the drippings with hot

water, bring to the boil, thicken with corn starch,

season to taste and, if required, pass it through a

strainer.

No pre-heating is required. Save energy by putting

the roast into the oven while it is still cold.

Roasting in a covered pot Place the meat into the roasting pot, cover it with a

matching lid, and insert it on the grille in the oven.

We recommend that beef roast is prepared in a

covered roasting pot.

19

Notes Large, high roasts, goose, turkey, duck

= long roasting times, low temperatures

Medium-sized, lower roasts

= medium roasting times, medium temperatures

Small, flat roasts

= short roasting times, high temperatures

Roasting time per cm of meat height, without bones

approx. 13-15 minutes

Roasting time per cm of meat height, with bones

approx. 15-18 minutes

We recommend, using the lower of the stated

temperatures first. In general, the lower temperature

ensures a more even browning.

When roasting with

/, we recommend turning the

roast after approx.

1

/

2

-

2

/

3

of the roasting time has

elapsed.

When roasting only use cookware with oven-proof

handles.

Prepare large roasts directly in the universal pan

without using the grille.

Smaller cuts of roasting can be roasted on

aluminium foil. To do so, bend the edges of the foil

upward, as if to forms a dish and place it onto the

grille.

After the end of the selected roasting time and with

the oven switched OFF, leave the roast in the closed

oven for approx. 10 minutes.

The roast is not done on Use a lower oven temperature.

the inside Note.: Higher temperatures do not shorten roasting

times (done on the outside, raw on the inside).

Choose slightly longer roasting times.

Very moist roasts (e.g. roasts You can let the steam escape from the oven and

prepared with water) cause a thereby reduce the forming of water droplets by

lot of steam to generate in briefly and carefully opening the oven door

the oven that condenses on (1-2 times, in case of longer roasting times, more

the oven door often).

20

Hot air

*

Top and bottom heat

/

Roast meat Slide-in Temperature Roasting Slide-in Temperature

level in ° C duration level in ° C

- in minutes

Pork

Roast joint with crackling

e.g. shoulder or knuckle 1 170 – 180 100 – 130 2 200 – 220

Roast joint / collared pork 1 170 – 180 90 – 120 2 190 – 210

Smoked pork (1Kg) 1 170 – 180 70 – 80 2 190 – 210

Filet of pork 1 180 – 190 30 – 45 2 200 – 230

Meat loaf 1 170 – 180 60 – 75 2 190 – 210

Beef

Filet 1 180 – 190 50 – 70 2 or 3 200 – 220

Roast beef (pink) 1 180 – 190 50 – 90 2 or 3 200 – 230

Veal

Roast/ Brisket 1 170 – 180 100 – 120 2 190 – 210

Knuckle 1 170 – 180 110 – 130 2 190 – 210

Lamb

Leg 1 170 – 180 90 – 120 2 190 – 210

Back 1 170 – 180 80 – 120 2 200 – 220

Poultry

Chicken 1kg 1 180 – 190 55 – 70 2 190 – 200

Duck 1 160 – 170 90 – 120 2 190 – 210

Goose 4kg 1 160 – 170 130 – 170 1 or 2 180 – 200

Game

Venison (back) 1 180 – 190 90 – 120 2 200 – 220

Venison (roast joint) 1 170 – 180 90 – 120 2 190 – 210

Roast boar/deer 1 170 – 180 100 – 120 2 190 – 210

Fish 1 170 – 190 25 – 40 2 180 – 210

Roasting table Details stated in the table are guide values.

The values can vary according to the roast size and

type and the roasting pot used.

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