[. . . ] Refer to the section "What to do if. . . ". 2 Contents Safety . 4 5 6 6 7 7 8 9 9 10 11 11 12 13 13 14 23 24 24 26 29 30 31 32 32 33 34 36 37 37 37 37 37 38 39 40 41 42 44 45 45 45 46 47 3 1 Safety Electrical Safety · The appliance may only be connected by a registered specialist. · In the event of any faults or damage to the appliance: remove fuses or switch off. · It is not permissible to clean the appliance with a steam or high pressure cleaner for safety reasons! [. . . ] As soon as the current core temperature equals the set core temperature, a signal will sound and the oven will automatically switch itself off. To switch off the signal, press the H button. 3 When the core temperature gauged within the meat falls below the set core temperature, the oven automatically switches itself on again in order to keep the meat warm. 1 Warning: The meat probe is hot. There is a risk of being burned when removing the plug and the tip of the meat probe. Remove the meat probe's plug from the socket and remove the meat from the oven with the meat probe still inserted. Switch off the appliance if required. Changing the core temperature: Even after the temperature has been set it can be changed by pressing + or - a number of times. 22 Mechanical Door Lock When the appliance is delivered, the door lock is deactivated. Activate the door lock Pull the safety catch forwards until it locks in place. Open the oven door: 1. Open the doors. Close the oven door Close the door without pressing the safety catch. Deactivating the door lock Press the safety catch back into the panel. the mechanical door lock. 3 Switching off the appliance does not cancel 23 Uses, Tables and Tips Baking For baking use the hot air ¥ oven function or conventional ¡. 3 When baking, remove the fat filter, as otherBaking tins wise the baking time will be longer and the surface will be browned unevenly. · Cake tins made of dark metal and coated tins are suitable for conventional ¡. · Light metal tins, glass and ceramic moulds are also suitable for hot air ¥. Shelf positions · It is possible to bake on one level using conventional ¡. · Using hot air ¥ you can bake dry, flat items and biscuits on up to three baking trays simultaneously. 1 Baking tray: e. g. , shelf position 3 1 Cake tin: e. g. , shelf position 2 Baking trays: shelf positions 1 and 4 3 Baking trays: shelf positions 1, 3 and 5 24 General Information · Always count the shelf positions from the bottom upwards. · Using hot air ¥ or conventional ¡ you can also bake with two cake tins simultaneously by placing them side by side on the shelf. · Turn the joint as required (after 1/2 - 2/3 of the cooking time). 3 Baste large joints and poultry with meat juices 2 several times during cooking. 10 minutes before the end of the roasting time to make use of the residual heat. 29 Roasting Table Insert either the tray or universal tray into the 1st shelf support rail. Hot Air ¥ Food to be roasted Temperature in °C Shelf position 1 Level Pork 1 kg Pork joint (spare rib/ham joint, roasting joint), per cm thickness Smoked pork loin, per cm thickness Meat loaf Beef Beef joint, per cm thickness Fillet of beef, per cm thickness Sirloin, per cm thickness Veal Veal joint, per cm thickness Lamb Leg of lamb (1800 g) Sausages "cordon bleu" Sausages Escalope or chop coated with breadcrumbs Rissoles Fish Trout weighing 200-250 g 4 Trout fillets (weight 200 g) Perch fillet coated with breadcrumbs (total weight approx. 1 kg) Poultry Chicken 1 kg Turkey roast, per cm thickness Duck (2000-2500 g) Goose (4500 g * Pre-heat the oven Roasting time in minutes 2 Levels 150-160 2 --- 14-20 150-160 160-170 150-160 190-200* 190-200* 170-180 170-180 220-230* 220-230* 220-230* 210-220* 190-200 170-180 2 2 2 2 2 2 2 3 3 3 3 3 3 --------------4+1 4+1 4+1 4+1 ----- 10-15 60-70 18-20 6-8 8-10 14-17 90 5-8 12-15 15-20 15-20 20-25 20-25 Roasting smaller items on the baking tray 190-200 3 --- 25-30 150-160 150-160 150-160 150-160 2 2 2 2 --------- 55-60 11-15 90-120 150-180 30 Meat Probe Table Food to be Cooked Beef Rib steak or fillet steak rare medium well done Pork Shoulder of pork, ham joint, neck Chop (saddle), smoked pork loin Meat loaf Veal Roast veal Knuckle of veal Mutton / lamb Leg of mutton Saddle of mutton Roast lamb, leg of lamb Game Saddle of hare Leg of hare Whole hare Saddle of venison Leg of venison 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C 80 - 85 °C 80 - 85 °C 75 - 80 °C 75 - 80 °C 85 - 90 °C 80 - 82 °C 75 - 80 °C 75 - 80 °C 45 - 50 °C 60 - 65 °C 75 - 80 °C Meat Core Temperature 31 Grilling For grilling use the infrared grill ¸ oven function or infrared wide-area grill º with temperature setting. 1 Warning: Always close the oven door when grilling. functions for 5 minutes! 3 Always pre-heat the empty oven using the grill Ovenware for grilling · Use the shelf unit and universal tray together for grilling. Shelf positions · For grilling flat foods you should mostly use the 4th shelf position from the bottom. Notes on the grilling table The grilling times are only for guidance and will vary depending on the type and quality of meat or fish. · Grilling is particularly suitable for flat pieces of meat and fish. halfway through grilling. Turbo grilling Function: Turbo grill ¼ Dish Chicken (900-1000 g) Stuffed pork roasting joint (2000 g) Pasta bake Potato bake au gratin Gnocchi au gratin Cauliflower cheese Temperature in °C 160 160 180 200 180 200 Universal tray Grill tray Grilling time in minutes 50-60 90-95 30 20-23 20-23 15 Turn after . . . minutes 25-30 45 --------- Shelf positions 1 1 --1 1 --2 2 2 3 3 3 32 Infrared Grilling Food for grilling Function Temperature in °C Universal tray Grill tray Grilling time in minutes 1. Page 4 4 4 4 4 4 3 4 4 4 4 4 4 3 4 15 12 12 5-7 6-8 15-20 15-20 20 20 5-10 5-10 10 10 10 1-2 2. Page 10 12 12 4-6 5-7 15-20 15-20 10 15 5 5 9 9 --1-2 Shelf positions 4-8 Pork chops 2-4 Pork chops marinated pork steaks Fillet steak, rare 4 fillet steaks, medium 2 Half chicken pieces 4 Half chicken pieces 1-4 Chicken thighs 4-6 Chicken thighs Grilled sausage, up to 6 items Grilled sausage, more than 6 items Coiled sausages, up to 4 items Coiled sausages, up to 6 items Whole fish Toast (without topping) Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared wide-area grill Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared wide-area grill Infrared wide-area grill 275 275 275 275 275 250 250 250 250 275 275 275 275 250 275 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 33 Preserving When preserving use the bottom heat oven function U. Preserving jars · When preserving use only commercially available jars that are the same size. 3 Jars with twist-off tops or with a bayonet Shelf positions fastening and metal containers are not suitable. · Use the 1st shelf position from the bottom for preserving. Notes on preserving · Use the baking tray for preserving. · Position the jars on the baking tray so that they do not come into contact with one another. 1/2 litre of water into the baking tray to create sufficient moisture in the oven. [. . . ] The inner sheets can be removed for cleaning. 1 Caution: The following steps are to be performed only when the oven door has been removed. If the glass is removed while the door is attached, the leighter weight may cause it to spring up and cause injury. 1 Important!Rough handling of the glass, especially at the edges of the front plate, may cause it to break. Removing the upper-most glass plate 1. Detach the door and, with the handle downwards, lower it onto a soft, even surface. 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