[. . . ] Operating Instructions Installation Instructions Electric Built-in Oven FOR DOMESTIC USE ONLY Model No. HL-CK614S IMPORTANT SAFETY INSTRUCTIONS: Before operating this oven, please read these instructions carefully and keep for future reference. 2 ■ his appliance can be used by children aged from 8 T 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. ■ ARNING: The appliance and its accessible parts W 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. ■ ARNING: Danger of fire: do not store items on the W cooking surfaces. [. . . ] You may have to remove one of the trays earlier (normally, this would be the uppermost tray). • When using several baking trays simultaneously, there may be a significant amount of vapour in the oven, resulting in condensation on the oven door. 18 Tips on baking Is the cake cooked?At the end of the cooking time, insert a metal skewer into the highest point of the cake and then withdraw it. Some recipes recommend to turn off the oven and use the remaining accumulated heat. The sponge cake has collapsed Check the recipe. Ensure the oven door is not opened during cooking. The pastry is too light-coloured A dark-coloured baking tray, cooks dishes faster and browns foods more than lighter coloured pans. Place the tray one shelf position lower, or turn on the lower heater towards the end of the cooking process. Reduce the temperature and extend the cooking time. Notes on the baking chart: • Two values are indicated for temperature, lower and upper. Initially, set the lower temperature; if the pastry is not brown enough, increase the temperature. • The value printed in bold in the temperature table indicates the most appropriate operating mode for a particular type of food. • When using baking paper, make sure it is resistant to high temperature. 19 Baking chart for combined upper and lower heater or convection mode - one level cooking only Food Shelf position (from the bottom) 1 1 1 1 1 2 2 2 2 2 1 2 2 1 2 2 2 2 2 1 2 2 2 2 2 2 Temperature (°C) Shelf position (from the bottom) 1 2 1 2 2 2 2 2 2 2 2 2 Temperature (°C) Cooking time (minutes) Marble cake, ring cake Tray bake cake Sponge cake in round tin Baked cheesecake Fruit pie Fruit cake Swiss roll Sweet bread dough Christmas cake Apple pie Cookies Eclairs Baked donuts Meringue nests Cakes and desserts 160-170 160-170 160-170 170-180 180-190 170-180 180-190 170-180 170-180 180-200 170-180 160-170 180-190 190-210 210-230 190-210 200-220 190-200 190-200 190-200 180-200 180-190 200-220 200-220 200-220 110 150-160 150-160 160-170 150-160 150-160 150-160 160-170 160-170 150-160 170-180 150-160 150-160 180-190 170-180 190-210 170-180 180-190 180-190 170-180 180-190 170-180 160-170 170-180 170-180 170-180 100 45-60 40-50 45-60 50-60 30-50 45-65 15-25 120-150 40-60 20-30 75-115 15-25 50-65 50-60 30-40 25-45 15-25 20-25 2 Savoury pastry and bread Quiche Lorraine Pizza Bread 2 2 2 2 2 2 2 2 2 2 2 2 2 Bread rolls Savoury cheese strudel Vol-au-vents Soufflés 25-30 15-20 Cheese soufflé Apple pie Pizza Frozen food items Cheesecake Oven chips Croquettes 25-30 50-70 50-60 20-30 20-35 20-35 Note: Shelf position refers to the wire shelf onto which baking trays or cake tins are placed, and to shallow baking tray. The deep baking tray should not be inserted into the first shelf position. The value printed in bold in the temperature table indicates the most appropriate operating mode for a particular type of food. 20 Baking chart with convection and lower heater Food Cheesecake - large Pizza Quiche Lorraine Apple pie Fruit cake Shelf position (from the bottom) 2 2 2 2 2 2 Temperature (°C) 150-160 Cooking time (minutes) 50-60 15-20 35-40 35-40 45-55 45-65 200-210 180-200 150-160 150-160 170-180 Apple pie - puff pastry 21 Cooking / roasting meat and fish • To cook meat or fish, use the operating modes or . • Data printed in bold represent the most appropriate operation mode for a particular type of meat and fish. Tips on using the cookware • Meat and fish can be cooked in enamel coated cookware, ovenproof glass (Pyrex®) cookware, clay, or cast iron cookware. • Stainless steel baking trays are less appropriate because they reflect the heat. • If the roast is covered, it will remain juicier, and the oven remains cleaner. • In an uncovered baking tray, the roast will brown quicker. Some notes on cooking meat • The meat cooking table indicates recommended temperatures, shelf position, and cooking time. Since cooking times depend strongly on the type, quantity, weight, and quality of meat, they may have to be adjusted. • When cooking meat, add enough liquid to prevent the meat drying out. With longer cooking times, the roast should be checked and more liquid added if necessary. • When roasting larger joints of meat, condensation may accumulate on the oven door. After cooking, wipe the area dry. 22 Meat and fish cooking chart for upper/lower heater combination or with hot air - one level cooking only Type of meat Weight (g) Shelf position (from bottom) Temperature (°C) Shelf position (from bottom) Temperature (°C) Cooking time (min. ) 100-120 30-50 40-60 140-160 Beef Roast beef, medium done Roast beef, well done Pork Pork roast, with skin Beef roast Beef roast 1000 1500 1000 2 2 1000 1500 2000 2 2 190-210 190-210 200-210 200-210 2 2 2 2 2 2 2 170-180 180-200 180-200 170-180 160-170 170-180 180-190 120-150 Pork roll Cutlet Veal Shoulder Pork belly Pork belly 1500 2 2 2 180-190 180-200 190-200 1500 1500 1500 1500 1500 2 2 2 2 2 190-200 190-200 180-200 200-210 180-200 2 2 2 2 2 160-170 160-170 160-170 170-180 170-190 120-140 120-140 100-120 60-70 150-180 120-150 Pork meatloaf Veal roll Lamb Veal joint 1700 1500 2000 800 2500 2 2 2 2 2 2 2 180-200 190-200 190-200 180-190 190-200 190-200 190-200 2 2 2 2 2 2 2 170-180 170-180 180-190 170-180 180-190 180-190 180-190 120-130 100-120 180-210 90-120 60-120 90-120 Roast leg Neck Shoulder Game Lamb loin Venison shoulder Chicken, whole Duck Poultry 2500 1200 90-100 60-80 Chicken, whole Goose 1500 4000 1700 2 2 2 190-200 160-170 180-190 2 2 2 180-190 150-160 160-170 Fish Turkey 5000 1000 2 2 150-160 190-200 2 2 140-150 170-180 180-240 50-60 20-30 180-200 120-150 70-90 Whole fish Fish fillet pieces 1200 2 180-200 2 170-180 Note: Shelf position refers to the deep tray; smaller trays should be placed on the wire shelf in the first or second shelf position. The value printed in bold in the temperature table indicates the most appropriate operating mode for a particular type of food. 23 Grilling and browning • Take care when grilling meat. [. . . ] Small parts can be swallowed by children and plastic can pose a risk of suffocation. Installation • Veneer or other finish of the furniture the appliance is being built into should be processed with heat-resistant glue (100°C); otherwise, high temperatures may cause them to deform. • Before installing the appliance, remove the back wall from the piece of kitchen furniture the appliance is being built into, along the entire length of the cutout. • The installation cutout should be dimensioned as indicated in the figure. 530 mm) should always be shorter than the side walls to enable adequate air circulation. [. . . ]