User manual SIEMENS HB90557GB

[. . . ] Installation and Operating Instructions h min min sec ° 50 100 150 200 250 ° 50 100 150 200 HB 905. . Table of Contents Page Important Information Notes on disposal Before connecting your new appliance Appliance safety considerations Before Using Your Appliance for the First Time Preliminary cleaning Initial burn-in Introducing: Your New Oven Control panel overview Accessories Shelf positions Electronic Timer Time of day Alarm function Automatic OFF Automatic ON and OFF Baking Roasting and Grilling Definition of Oven Features Switching the oven ON and OFF Baking ­ Main oven Roasting ­ Main oven Roasting ­ Mini oven Grilling ­ Mini oven Cooking Tips and Helpful Hints 3 3 4 Cleaning and Care Important cleaning basics Enamel and glass Stainless steel front Oven interior Removing/installing the oven door Oven light Removing shelf railings ­ Mini oven Service and Repair Information Trouble-shooting Guide 5 6 6 7 8 9 10 11 12 13 14 15 15 16 Assembly Instructions For the installer and kitchen expert Installation of the built-in oven Page 18 18 18 18 19 19 19 20 21 22 23 4 4 Defrosting and Cooking ­ Main oven 17 2 Important Information Notes on disposal Old appliances still have some residual value. An environment-friendly method of disposal will ensure that valuable raw materials can be recovered and used again. Before you dispose of your old appliance, make sure that it has been rendered inoperable. Your new appliance was protected by suitable packaging while it was on its way to you. [. . . ] Lightly brush the wire shelf with oil and baste the food if desired. Always place the food to be grilled in the centre of the wire shelf. If the heating element switches off automatically, the overheating protection was activated. The element will be reactivated after a short period of time. 15 Cooking Tips and Helpful Hints When cooking conventionally: Cakes baked in a tin get too dark at the back. Place tin on wire shelf. The cake gets too dry. Select a slightly higher oven temperature. Reduce the liquid in a cake mixture. The inside of the cake remains spongy or doughy, or meat stays raw in the centre. When cooking with hot air: Cakes baked in a tin gets too dark at the back. Cakes remain doughy and collapse when removed from the oven. Avoid blocking the air vents at the rear wall of the oven with the cake tins. Several brief periods of opening the oven door during baking (1 or 2 times, more frequently with longer roasting times) will aid in venting the water vapour in the oven and reduce condensation. Uneven browning of small cakes or biscuits. With very moist food steam develops and condenses on the oven door and drips onto the floor. To save energy: Preheat only if expressly required by the recipe. Dark baking tins have a higher degree of heat absorption. Residual heat: In the case of longer baking times, you can switch off the oven 5 ­ 10 minutes before the full baking time has elapsed. 16 Defrosting and Cooking ­ Main oven Defrosting and cooking using the hot air cooking option Important heating system information: For defrosting and cooking of frozen or deep-frozen foods, use only the hot-air heating system. With all deep-frozen foods, follow the food manufacturers instructions on the packaging. If frozen meat is placed in the oven, the defrosting time must be added to the required cooking time. For cooking deep-frozen fish, use the same temperatures as for fresh fish. Deep-frozen ready-to-eat meals in aluminium dishes may be placed into the oven several at a time. Deep-frozen vegetables (i. e. , when cooking complete meals) should be cooked in a covered pot together with the roast. Standard defrosting of various foods: Shelf positions: With 1 baking tray: shelf position 3 With 2 baking trays: shelf positions 1 and 3 All stated times are approximate guidelines that vary with the shape and volume of deep-frozen products. Raw deep-frozen products or foods from a freezer always defrost at 50 °C. Defrost deep-frozen meals packed in aluminium foil or closed aluminium containers at a setting of 130 ­ 140 °C. Place deep-frozen meals packed in plastic bags or plastic containers in a pot filled with water. Brush bread, rolls or yeast pastry lightly with water to give a better crust. Defrost dry deep-frozen yeast cakes at 160 ­ 170 °C for 20 ­ 30 minutes. Defrost moist deep-frozen yeast cakes (with fruit topping) at 160 ­ 170 °C for 30 ­ 50 minutes after wrapping in aluminium foil to prevent cake from drying out. Defrost and toast deep-frozen toast (with topping) at 160 ­ 170 °C for about 20 minutes. [. . . ] Liquids or thin cake mixes are distributed at a visibly uneven thickness. Level the appliance using the levelling feet, or check the installation. Reset the time of day. The appliance has not been placed or installed plumb-and-level. This kind of soiling is normal. Set the timer for operation without automatic timing. [. . . ]