Built-in oven

STEAM
OPERATING INSTRUCTIONS

EOB 998

315 5285 03 / 02.01

GB

Dear customer
Please read these operating instructions carefully.
Please make sure you read the safety instructions on
the first pages of these operating instructions! Keep
the operating instructions for future reference. Pass
them on to any future owners.
With the warning triangle and/or by means of
key words (Warning!, Caution!, Important!),
information is emphasized which is important
for your safety or the correct functioning of the
appliance. It is essential that this information is
observed.
1. This symbol guides you step by step when operating the appliance.
2. . . .
3. . . .
Next to this symbol you receive additional information and practical tips on using the appliance.
Tips and information about the economical
and environmentally friendly use of the machine are marked with the clover.
These operating instructions contain information about how to independently solve any problems which
may arise. See Hints on technical problems.

Content
Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Electrical safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Child safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Safety during use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Safety when cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5
5
5
5

Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Disposing of the packaging material . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Information on disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6
6

The builtin oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Overall view . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fittings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

7
7
8
8

Prior to using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Daytime setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
First cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
First heating up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

9
9
9

The electronic oven function control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

10

The display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
General information on using and indication elements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven switch on and off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven functions setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven temperature setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Timer/shortterm alarm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Automatic programs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Automatic switchoff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Automatic switchon / off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Steam cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Interval cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Meat probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Children safety device . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Service symbol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

10
10
11
12
12
12
13
14
14
16
17
18
19
20
20

Hints on the application of the oven functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

21

Steam cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hot air and steam cooking in succession . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Interval cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hot air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pizza setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Turbo grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Small surface grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Large surface grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Top- and bottom heat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Low temperature cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sterilizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

21
21
22
22
22
23
23
24
24
24
24
25
25

General information on roasting, baking and steam cooking . . . . . . . . . . . . . . . . . . . . . . . .

26

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

27

Clean enamelled cavity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Baking sheets, wire shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Roasting grids and steam generator cover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven runners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Steam generation system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Control panel and oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Highgrade steel exterior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

27
27
27
28
28
29
29

Replacement of oven lamp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

30

Useful hints on practical problems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

31

Hints on technical problems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

31

Installation instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

32

Building in . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mains connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

32
32

Technical data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

33

Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

33

Steam cooking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

34

Interval cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hot air and steam cooking in succession . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

35
35

Baking and roasting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

36

Low temperature cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pizza setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Turbo grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Grilling table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sterilizing table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Drying table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

38
39
39
39
40
40

Safety instructions
The safety aspects of this appliance comply with the accepted technical standards and the applicable safety regulations. Nevertheless, we consider it our obligation to make you aware of the following safety information:

Electrical safety

The connection to the power supply must exclusively be carried out by expert electricians. Moreover, electrical safety has to be ensured by expert
installation in standard built-in cabinets.

Besides the accessories supplied with the unit do

exclusively make use of suitable and temperatureresistant baking tins and roasting dishes. Do
please follow the manufacturers instructions.

After use make sure that the appliance is switched

off.

Damaged appliances must not be used. Fuse to be

cut off or unscrewed in case of trouble or failure.

For safety reasons repairing, in particular at live

parts of the appliance, has to be carried out by expert electricians or trained service technicians
only, as potential danger will result for the user. If
a fault occurs, please contact our aftersalesservice.

The appliance must only be used when installed.

This prevents contact with live electrical components.

Child safety

Safety when cleaning

No heating element must be switched on during

the cleaning procedure. Make sure that the oven
has cooled down in a way that one may get in touch
with interior parts without any danger.

Always keep the oven clean. When heating up fat

splashes and spots will cause inconvenient
odours.

Ensure clean sealing surfaces at door and door

frame.

There is danger of injury near the hinge of the oven

door. The door should therefore only be removed
and fitted by a qualified customer service technician.

Highpressure cleaning units are not suitable for

cleaning because of the requirements of electrical
safety.

Always keep small children away. Make sure that playing children do not operate the appliance.

Safety during use

This appliance is intended for domestic cooking
only. It is not designed for commercial or industrial
purposes.

Prior to first use the oven must be heated up once.

Take care for a sufficient space ventilation.

The oven bottom must not be covered with alu-foil.

The heat will accumulate and may cause damage
to the material.

During steam cooking the oven door should remain closed. Damage to furniture could be caused
by escaping steam. Avoid direct contact with the
escaping steam.

In case of careless handling there is danger of

burning oneself at the heating elements in the
oven.

When taking out the hot items do absolutely make

use of pot or thermo-gloves.

The opened oven door must not be burdened too

heavily, do not sit or step on it.

Disposal
Disposing of the
packaging material
All packaging material can be recycled, sheeting and hard foam parts are appropriately
marked. Please dispose of the packaging material and any old appliance properly.
Please observe national and regional regulations on appliances and packaging material,
and the markings on the materials (material
separation, waste collections, recycling depots).

Information on disposal
The appliance must not be disposed of with
household rubbish.
You can obtain information about collection
dates or public tips from your local refuse department or council.
Important! Please make old appliances unusable prior to disposal. Cut off the mains cable.

The built-in oven

Overall view
Control panel with electronic clock

Ovendoor handle

Full glass oven door

Control panel

11

9 10

Program buttons
1.

ON

2.

OFF

3.

Children safety

4.

Meat probe

5.

Oven functions

6.

+/ temperature and time setting

7.

Duration

8.

End of duration

9.

Timer/shortterm alarm

10.

Daytime

11.

Water drawer

Fittings
A

Oven runners with silicone buffers

Small surface grill

Top heat element

B
G

B + C Large surface grill

Grease filter

Baking area ventilation

Plugin socket for meat probe

Steam generator

Steam generator cover

15

Runner level

Besides the accessories supplied with the unit

do exclusively make use of suitable and temperatureresistant baking tins and roasting
dishes. Do please follow the manufacturers instructions.
The oven has the following accessories:
2
Baking sheets
1
Wire shelves
2
Roasting grid
1
Meat probe
1
Steam generator cover
1
Grease filter

Grease filter
A fine-meshed inox grid, placed in front of the oven fan
protects the rear wall element against splashes of fat
and prevents it from molestation by odours.
Grease filter to be hooked in with all roasting
procedures.
Filter to be removed when baking as the baking time
would otherwise be extended.

Stop position
5
4
3
2
1

4
3
2

Oven accessories

With silicone buffers for the enamelled surface.

The oven has 5 runners. In the charts and illustrations
of these instructions they are numbered from 1 = bottom to 5 = top.
Insert baking sheets, wire shelf or grill pan between the double bars: this will hold them in
a secure position when inserting them and taking them out.

Oven runners

5
H

D + E Oven illuminations
F

1
J

Prior to using for the first time

Daytime setting
When the oven has been connected to the mains and
after electricity failure, the time display of the electronic
autotimer flashes 12:00.
Wait until the display is indicating 12:05.
1. Shortly push button 10. The figures 12 00 are on,
flashing is : between the figures.
2. Set the present daytime by pushing button 6
.

or

The setting of the daytime should start within

4 seconds. Otherwise push button 10 again.
After 4 seconds the flashing signal goes out. The daytime has now been set.
To make corrections of time (summer/wintertime),
press button 10 and adjust further with button 6
or
. The signal resounding in this case is meaningless.
6

10

First cleaning
Remove the accessories from the oven as well
as any possible labels and protective foils in
the appliance.
Dont remove the type plate!
In order to remove possible production remnants,
clean the appliance and heat up the oven once prior to
first use.
Clean oven, control panel and oven door with hot water
and a washing-up liquid and dry.
The oven lighting may be switched on for this purpose.

Push button 1.

First heating up
Prior to first use the oven must be heated up
once. Take care for a sufficient space ventilation.
1. Push button 1 to switch on the oven.
2. Select the Top/Bottom Heat function by pressing
button 5 several times.
3. Set the temperature of 230 C with button 6

Holding this setting, operate the empty and closed

oven for 60 minutes.
4. Switch off the oven with the button 2.

The electronic oven function control

The display

Luminous symbols
Service
Children safety
Oven functions
Oven temperature
Heating phase
Meat probe blocked
Meat probe
Duration of cooking
End of cooking
Shortterm alarm

General information on using and indication

elements
Starting phase 4 seconds
After switching on the appliance or after activating any
other button the next step must be carried out within 4
seconds. The electronic control system reports that by
a single sound signal. By pushing the corresponding
button one can at once reestablish the controls readiness for service.

Safety switchoff
In the event that oven functions and temperature levels
are set with no time limit, the oven is automatically
switched off. This depends on the height of the temperature set:

10

with temperature setting up to 120 C

after 12 hours
with temperature setting up to 230 C
after 6 hours

Cooling of the housing

After switchoff of the appliance the cooling system for
the housing keeps on running, until the oven temperature has fallen below 200 C. Below 200 C the recessed fan runs for approx. 10 minutes. The residual heat
is indicated until the temperature has fallen to 40 C.

Oven functions
The oven functions can be selected by pressing button
5 several times. The sequence of functions corresponds to the description below.
Lighting
Separate setting e.g. for cleaning or preparation of cooking procedures. The light comes on
with all functions.
Steamcooking
For vegetables, potatoes, rice, farinaceous
products or other sidedishes.
Steam generator fixed temperature set on
96C.
Interval steam
For baking, cooking, defreezing and reheating food. Alternate combination of hot air 75%
and steam 25%.
Temperature presetting at 180 C

Hot air
For baking and roasting on up to 3 levels at
a time. Rear wall element with fan.
Temperature presetting: 170 C
Pizza setting
For pizza, fruit cake in tins and quiches.
Hot air with bottom heat
Temperature presetting 230 C
Turbo grilling
For large pieces of meat and poultry
Small surface grill with fan
Temperature presetting 180 C
Small surface grill
For radiation grilling of flat items to be grilledGrill element
Temperature presetting 230 C
Large surface grill
For radiation grilling of flat items to be grilled
Small surface grill and top heat element
Temperature presetting 230 C
Top and bottom heat
For baking and roasting on one level
Temperature presetting 220 C
Drying
For drying herbs, fruit and vegetables and for
defrosting at max. 40 C
Bottom heat with fan
Temperature presetting 40 C
Low temperature cooking
For preparation of specially tender and juicy
roasts. Rear wall element with fan.
Fixed temperature set on 120/80 C

11

Oven switch on and off

Switch on the oven with button 1.

Prior to settings of function and temperature the

switchon button 1 has to be pushed.
Exception: Timer.
A triple short sound signal refers you to wrong
settings. In such a case push button 2 and restart with button 1.
The cooking methods and oven temperatures are
switched on with the electronic control system and
switched off at the time desired either manually with
button 2 or automatically at the end of a programmed
sequence.

1 2

Switch off the oven with button 2.

Oven functions setting

The functions steamcooking, intervalcooking, hot
air, pizza setting, surface grill and top /bottom heat
may alternatively be utilized for various preparations.

Select the required oven function by pressing button 5 several times. The symbol for the desired
function comes on in the display.

A practiceoriented temperature value is related to

each method of cooking. Without any different temperature setting the function will be switched on after 4 seconds.

Oven temperature
setting
Together with the oven function a preset temperature
shows up in the display.

Set with button 6

40 and 230C.

or

a temperature between

The desired temperature shows up in the display. Together with the functions hot air, pizza setting and top
/bottom heat the symbol Heating phase 12 flashes.
When the temperature is reached, a signal tone
sounds and the Heating phase symbol 12 is extinguished.

12

12

Timer/short-term alarm
13

The shortterm alarm may be used for all

timed sequences for monitoring and checking of cooking times and sequences in the
kitchen, also independent of the oven also in
parallel with automatic settings. In this case
the display will show the timer adjustment
whereas the automatic settings will continue.
1. Push button 9.
The symbol timer 13 and :00 flashes on the display.
2. Set the desired time by means of button 6
or .
It may be used for time sequences from 1 minute
to 9 hours 59 minutes.

About 4 seconds after setting, the time sequence will

start, the timer symbol 13 comes on and the time running off is indicated.
An audible signal (triple) refers you to the expiration of
the sequence set. The timer symbol 13 flashes and a
signal resounding is repeated at intervals of 15 seconds. Same can at once be ended by pushing button
9. After 2 minutes the sound signal goes out automatically.

13

Automatic programs
Important!
Before the setting of automatic programs function and temperature will have to be set. Without this presetting the electronic control system will not take over any setting of time.

Automatic switch-off
The programs duration of cooking and switch-off
time start at once after time setting and are automatically switched off after expiration of that time. The oven
is in operation from setting the time until reaching
switchoff time.

14

Duration of cooking setting

1. Push button 7.
The display shows 00, : and symbol 14 are flashing.
2. Set with button 6
cooking.

or

the desired duration of

For the duration of cooking you may set times from 1

minute to 9 hours 59 minutes.
The display shows the running off duration of cooking
and the symbol 14.
Example:
Daytime 11.15 hours,
Time for cooking 45 minutes.
Push button 7 and set with button 6
or
00.45
the oven is operating for 45 minutes.
Corrections:
Push button 7 and set the desired change duration
of cooking with button 6
or
.
The end of the duration of cooking is indicated by the
triple sound signal. The display shows the daytime
again. The symbol for the oven function flashes.
Until automatic switchoff of the oven a sound signal
is repeated in intervals of 15 seconds for about 2 minutes.

14

Switch off the oven and the sound signal with button 2.

Switch-off time setting

15

1. Push button 8.
The display shows 00, : and symbol 15 are flashing.
2. Set with button 6
time.

or

the desired switchoff

The time cannot be set beyond the range of 24

hours.
The display shows the switchoff time and the symbol
15.
Example:
Daytime 11.15 a.m.,
The meal should be ready at 12.00 a.m..
Push button 8 and set with button 6
or
12.00
the oven is operating until 12.00 a.m..
Corrections:
Push button 8 and set the desired change end of
cooking time with button 6
or
.

The end of the duration of cooking is indicated by the

triple sound signal. The display shows the daytime
again. The symbol for the oven function flashes.
Until automatic switchoff of the oven a sound signal
is repeated in intervals of 15 seconds for about 2 minutes.

Switch off the sound signal and the oven with button 2.

15

Automatic switch-- on / off

14

The duration of cooking will start later on at a preset

time and will automatically be switched off after expiration.
1. Push button 7.
The display shows 00, : and symbol 14 are flashing.
2. Set with button 6
cooking.

or

the desired duration of

3. Now push button 8.

The display shows 00, : and symbol 15 are flashing.

7
15

4. Set with button 6

or
the desired switch--off
time.
Example:
Daytime 7.30 a.m.,
Time for cooking 45 minutes.,
The meal should be ready at 12.00 a.m..
-- With button 7 and 6 or
00.45,
--

and set with button 8 and 6

or

12.00.

The oven is operating automatically from 11.15 a.m.

(12.00 minus 00.45) -- for 45 minutes -- until 12.00 a.m..
--

The display shows the switch--off time, : and

symbol 15 are flashing.

The oven function and light are switched off after 4 seconds. The Display shows the symbol of the selected
function without frame, the daytime and the symbols
14 and 15.
As soon as the oven is switched on automatically with
the required function, symbol 13 goes out in the display
and the running off duration of cooking is shown.
Control:
-- By pushing button 7 you can check the duration of
cooking set and by button 8 the switch--off time in
the display.
Correction:
-- Push button 7 or 8 and set the desired change,
duration of cooking or end of cooking time with button 6 or .
The end of the duration of cooking is indicated by the
triple sound signal. The display shows the daytime
again. The symbol for the oven function flashes.
Until automatic switch--off of the oven a sound signal
is repeated in intervals of 15 seconds for about 2 minutes.
--

16

Switch off the sound signal and the oven with button 2.

Steam cooking programs

Important!
The steam cooking programs must be set
with the cooking time setting.
Settings under 10 minutes have little effect owing to the
approx. 5 minutes de--steaming time at the end of
cooking and the heating time of approx. 2 minutes.
The oven door can slightly steam up during the devaporization process.
Insert exclusively the roasting grids with steam
operation.
When the door is opened, only steam escapes
from the hot food. The slight condensation on
the control panel evaporates after a short time.
Demineralized water can be used, e.g. from a
commercially available water filter unit, to prevent the deposit of scale.

14

Important!
Use water exclusively.
A buzzer sounds when the water has been used up.
The buzzer stops shortly after refilling with water.

Steam cooking
1. Fill the water drawer in the control panel with water
(approx. 0.65 litre). The water is sufficient for approx. 30 minutes.
2. Switch on the oven with button

3. Select the function steam--cooking with button

4. Push button
and set the desired duration of
or .
cooking with button
Steam appears for the first time after about 2 minutes.
A single tone signal indicates when the cooking temperature of approx. 96 C is reached.
The end of the duration of cooking is indicated by the
triple sound signal.
5. Switch off the sound signal and the oven with button .
-- The remaining water should be soaked up from the
steam generator with a sponge when the oven has
cooled and the generator rubbed over if necessary
with a few drops of vinegar.
In order to run the steam generator completely dry
leave the oven door about 2 cm open (wedge in a wooden ladle).

17

14

Interval cooking
The continuous changeover from steaming (25 %) to
hot air (75 %) takes place automatically.
1. Fill approx. 0.65 litre of water in the water drawer
in the control panel. The water is sufficient for approx. 1 hour.
2. Switch on the oven with button 1.
3. Select the function Interval cooking with button 5.
and set with button 6 or the desired temperature.
4. Push button 7
and set the desired duration of
cooking with button 6 or .
Further procedure as for steam cooking.

18

Meat probe
Cooking with core temperature automatism
When cooking the temperature in the core of the food
is measured by the meat probe. The oven function is
automatically switched off when reaching the set core
temperature within the item to be cooked.
1. Insert the tip of the meat probe into the center of the
food into the pectoral muscle with poultry and insert the baking sheet, roasting ware or grille in the
oven.
2. Insert plug of meat probe up to handle in socket in
the right--hand side wall of the oven and close
oven.
The display shows the symbol 16.
3. Push button 4 after selecting function and tempeature.
Instead of the daytime the display shows the default
temperature of 70 C.
4. Set with button 6 or the desired core temperature between 30 and 99 C.
Recommended core temperatures for:
Roast beef
80 C
Roastbeef or filet of beef: english
45 C
medium
50 C
well done
60 C
Roast porc
80 -- 85 C
Roast lamb
70 -- 75 C
Roast veal
75 C
The display shows the symbol of the oven function, the
oven temperature set (red), the meat probe symbol 16
and the core temperature.

16

The rise of the core temperature is shown in the display.

Control or correction
By pushing button 4 the core temperature value set
can be checked and , if need, be corrrected by pushing
button 6 or .
An audible signal (triple) refers to the end of cooking
operation.

Until automatic switch--off of the oven a sound signal

is repeated in intervals of 15 seconds for about 2 minutes.
--

Switch off the sound signal and the oven with button 2.

19

Children safety device

The oven can be protected against thoughtless
switch--on or resetting by means of a safety lock--out.
This device being activated will prevent playing
children from switching and setting that could lead to
overheating or other exposure to danger. Make use of
this facility also in case of longer absence.
With switched on children safety device there is no
possibility for unintended setting of the electronic control system (e.g. by playing children) . Do also make
use of this device in case of extended absence.
17

The children safety device can exclusively be

activated or deactivated with the oven
switched off.

Activation of children safety

device
In case of activated children safety device button 3 must always be pushed together with the
setting buttons. The same is valid for corrections.

1. Push button 3 and keep it pushed, then push button 1 and keep them both pushed for about 4 seconds until symbol 17 will appear on the display.
The display shows the symbol 17, as a confirmation
that the safety device is active.
2. Switch off the oven with button 2.

Deactivation of children
safety device
--

Push buttons 2 and 3 at the same time until symbol

17 will go out.

Service symbol
Trouble with the electronic control system is indicated
by the service symbol 18 in the display. It shows the indication of a specific error code instead of the temperature.
--

Switch off or unscrew the fuse. Switch on the

appliance again after some minutes and try to
switch on the oven. If the service symbol remains
on, do please file a call with the after-sales-service
and please state the model (see page 33) and
error code, e.g. 001.

--

As for safety reasons the oven fan is continuously

running, the appliance must be switched off again
with the fuse.

20

18

Hints on the application of the oven

functions
Steam cooking
The steaming programs must be set with the
automatic cooking time program or switchoff
time, see page 14.
This type of preparation is suitable for all foods, either
fresh or frozen. Vegetables, meat, fish, pasta, rice,
corn, semolina and eggs can be prepared, heated, defrosted, poached or blanched.
Never open the oven door during steam cooking.
The complete meal can be prepared in one operation
and directly on the serving dishes, regardless of volume and cooking time.
Details can be found in the table on page 34.
All kitchenware with a temperature resistance of min.
100C is suitable for steam cooking.
The fan ensures an even distribution of the steam
when using the grille. The temperature is approx.
96C.
Do not use enamel baking sheets for steam
cooking. Chromiumsteel perforated pans are
very well suited available as a special accessory.
The water drawer, hose connections and
steam pot should be thoroughly rinsed through
if not used for some time.
Brief steam cooking simplifies cleaning of the
oven.

Hot air and steam

cooking in succession
With a combination of hot air and steaming in sequence,meat, vegetables and garnishings can be
cooked in the oven in succession and then together by
steaming, so that they are ready to serve at the same
time.
The hot air cooks the roast brown and crisp. The prepared vegetables and garnishings are then placed on
serving plates or dishes in the oven with the roast and
everything cooked with steam.
Further details can be found in the table on page 35.

21

Interval cooking
Continuously alternating steaming and hot air
This form of preparation is specially suitable for:

Roasting large pieces of meat and for baking

bread.

Defrosting and heating precooked, portioned

meals. Large pieces of meat should be cut up before heating.
Use normal baking moulds or heatresistant
moulds and baking ware.

The temperatures depend on the type of food. Around

120C to 160C for heating. For baking and roasting
correspondingly higher.
Details can be found in the table on page 35.

Hot air
The oven is heated by circulating hot air. The fan at the
oven back wall intensively moves the hot air in the oven
and thus ensures even cooking. Any temperature between 40 and 230 C can be selected.
With the hot air function, heat is supplied to the food
more quickly than by the conventional method. The
temperature can therefore be set around 25 C lower
for top and bottom heat than stated in recipes.
Depending on the food you can use up to 3 runner levels. Refer to the baking and roasting table page 36.
You can avoid excessive soiling like this:
In case of fatty roasts, with hot air and turbogrill, use the high rim baking tray with the insertion sieve this one is available as optional
extras.

Pizza setting
The application of the pizza setting function is advantageous when baking pizzas, fruit or curd pies on the
sheet or quiches, etc. This setting combines hot-air
function and bottom heat.
The radiant heat results in strong crust formation and
avoids a thorough wetting of the dough.
Roasting or baking at equal temperature may
take place in two upper runner levels, however,
without the effect of radiant heat.
Exchange the sheets after half the cooking
time.
Refer to the baking and roasting table page 39.

22

Grilling
During grill operation the oven always has to
be closed. When grilling, do not leave the appliance unsupervised.
The heat from the heaters in the top of the oven is radiated onto the grilling items below. For special advices of function selection, temperature setting and runner level please see the grilling charts on page 39.
The function and temperature must be set for grilling.
Which grilling function is to select depends on the
amount and the height of the grill food.
The temperature can be adapted to the particualr food,
as the oven thermostat holds the temperature within
the set range also during grill operations.

Turbo grill
For high roasts such as pork loin, leg or poultry it is advisable to select the function turbo grill with temperature settings of about 180 C, see the grilling charts on
page 39.
The infrared grill operates along with the fan. In this
way, not only the surface of the grill food is browned
and grilled, but the grill heat is led intensively to all
sides of the grill food.
High roasts such as rolled pork, veal or beef, pork rib
loin, knuckle or poultry, are roasted crisp on the surface
while remaining tender and juicy inside. This method
of cooking can also be used for gratin crusts and souffls.
Insert the drip pan into runner level 1 or 2 and the wire
shelf with the grilling food into the runner above.

Surface-grill functions
Suitable for flat meat such as steaks, chops, sausages, fish, moreover for overcrusting of toast, flambing
of marzipan or icecream or for overcrusting of pudding. As the radiation heat can brown only the surface
of the grill food, same has to be turned over after some
time, see the grilling charts on page 39.
Do not insert flat grill food too close beneath the heating element.
The grill food has to be inserted on the wire shelf, depending on height, into runner 4 or 5. The distance toward the grill heating element can be varied by inserting the wire shelf with its convexity either turned
upward or downward. Place the baking sheet underneath in the runner level as drip tray.
If grilling is to be performed several times in
rapid succession, the baking sheet should be
cleaned every time.

23

Small surface grill

The small surface grill garantees successful results for
small amounts of flat meat als well as for chicken halves, placed in the middle part of the wire shelf. Temperature from 210 to 230 C.

Large surface grill

For flat items to be grilled, half chickens, etc. on the
fully charged wire shelf. This function combines the
small surface grill with top heat.
Temperature from 210 to 230 C, see the grilling charts
on page 39.

Top and bottom heat

Heating elementes installed under the oven bottom
and at the oven ceiling respectiveley give off radiant
heat to the food. Any temperature between 40 and
230 C can be set.
Baking and roasting using top and bottom heat is possible at one level.
For special advices of function selection, temperature
setting and runner level please see the baking charts
on page 36.

Drying
The bottom heat and the oven fan are in operation for
this function.
Drying can be performed at 3 to 4 levels, see drying table on page 40. Exchange the sheets in the runner levels from time to time.
Cover the baking sheet with foil and place the items for
drying in one layer and close together on top.
See order card for drying sheets as special accessory.
Leave the oven door open approx. 2 cm (insert
wooden spoon).
Check the degree of drying of the articles shortly before expiration of the drying time:
Remove 2 to 3 pieces of the dried articles and press
between thumb and index finger. No juice must be expelled, but the dried articles must also not be brittle.

24

Low temperature
cooking

Lo

With this function the roast is made beautifully tender

and stays particularly juicy.
1. Select the low temperature cooking function with
button 5. The hot air and Lo symbol lights in the
display.
After 4 seconds the following light for 10 minutes:
120C (heating temperature) and :10 (heating time).
Symbol 11 (heating phase) lights until 120C is reached, when a signal tone sounds. The oven temperature then remains constant at approx. 80C.
2. In the meantime roast the items in the pan very hot,
place in a roasting dish or directly on the grille and
place in the preheated oven.
3. Insert the baking sheet in runner level 1 to collect
the juice from the meat.
The cooking times are given in the baking and roasting
table on page 38.
The oven function Lo and the remaining cooking time
are displayed until the oven is switched off.

Sterilizing

5 11

with interval cooking

Blanch vegetables, cool briefly under cold water and fill
in the jars.
Fill prepared fruit directly in the jars.
All jars used must be the same size and in perfect condition. Also check the condition of the
rubber seals.
Boil salted or sugared water and fill jars with this up to
3/4 full.
Place baking sheet in the lowest level and place jars on
sheet.
The jars must not touch each other or the oven
walls.
The sterilizing time and temperature are given in the
sterilizing table on page 40.
The oven door must not be opened on any account during the sterilizing process.
After expiration of the sterilizing time, remove the jars
from the oven and allow to cool fully, protected from
draughts, on a wooden or fabric surface.
After cooling and after several days check the tightness of the seals. If they can be lifted slightly, sterilize
the relevant jar again or use its contents immediately.

25

General information on roasting,

baking and steam cooking
Roasting with hotair and
top/bottom heat
The length of roasting time depends on the kind of
meat, weight and height of the roast. Basically you
reckon per cm height of meat:

Beef, game
Pork, veal
Fillet, roastbeef

15 18 minutes
15 18 minutes
10 12 minutes.

The higher the roast is, the lower the temperature

needs to be.
The doneness can be checked by pressing the meat
down with a spoon. If the roast does not give way, it is
done.
Leave the roast covered for about 10 minutes before
cutting, so that very little juice then runs out.

Roasting on the wire shelf

Place roast on wire shelf with its serving side turned
upward. Insert the baking sheet to collect the juice in
the runner below.

Baking and roasting in the

pan or baking sheet
Place large deepfrozen pastries, e.g. pizza, on the
baking sheet covered with foil to avoid distortion of the
baking sheet from large temperature differences.
Put lean meat, game or meat loaf directly into the drip
pan or onto the kebing sheet.
In case there is need for a roasting time of more than
an hour, put the ingredients for the gravy into the pan
only half an hour before the end of cooking time, have
them browned and fill in a little hot water.

Bake- and roastware

At baking or roasting with hot-air or pizza function you
can use dark and bright baking moulds, baking pottery,
heatresistant moulds and pots. Do exclusively make
use of suitable and temperatureresistant baking tins
and roasting dishes. Bright sheets and molds do, however, extend the baking and roasting times. Please
observe manufacturers instructions.
All kitchenware with a temperature resistance of min.
100 C is suitable for steam cooking not for interval
cooking.
In the according runner level baking moulds and roasting dishes are put onto the baking sheet.

26

Temperature selection
The hot air function is faster than ordinary functions in
supplying the food with heat. Therefore, set the temperature by about 25 C lower than recommended in
reciepes for top and bottom heat.

Grease filter
Grease filter to be hooked in with all roasting procedures with hotair and when turbogrilling, this protects the
interior of the oven from excessive soiling.
Grease filter has to be removed when baking as the
baking time would otherwise be extended.

Preheating
As the set temperature is reached within a very short
time, preheating of the oven before inserting the food
is not necessary for most of the baking and roasting
operations, see baking and roasting charts on page 9.
We recommend preheating with:
Meat dishes and shortroasts, such as fillet, roastbeef, schnitzel or cutlet. The meat pores are
quicker closed and the item to be roasted remains
juicy.

Fancy biscuits that tend to spread easily, rolls,

quiches, Swiss rolls.

For this purpose and before insertion of the items the

oven is heated up until the temperature signal lamp
goes out.

Introduction for using the

baking chart
In case of too high temperatures a cake overcrusts too
fast, it will collapse or will not rise properly, because only an insufficient amount of water is extracted.
If the baking operation takes too long or if the cake
does not brown enough as expected, you may select
a higher setting.
The even browning of the cake can be improved by reducing the baking temperature (by about 10 C). Then
prolonging of the baking time is necessary.
You might also have to change the baking time even
if you exactly followed the instructions given in the recipe, as the size of eggs, the binding quality of the flour
and the material of which the mould is made can vary.

Cleaning and care

No heating element must be switched on during the
cleaning procedure.
Make sure that the oven has cooled down in a way that
one may get in touch with interior parts without any
danger. Only the oven lighting may be switched on.
Highpressure cleaning units are not suitable
for cleaning because of the requirements of
electrical safety.
Carefully and regularly clean the appliance in lukewarm or cold state. Avoid repeated burningon of soiling.

Clean enamelled cavity

Never use caustic, scouring and scratching
cleaners or steelwool.
Do not use corrosive cleaning agents to remove scale.
Caution! Chemical descalers may destroy the
cleanenamel of the oven. Please follow the
manufacturer specifications.
Wash out the inside of the oven with hot detergent solution or a commercially available cleaning vinegar and
a sponge or cloth.

If necessary, first soak soiled places or switch on

steam cooking briefly. Add a few drops of vinegar with
the water to the steam generator to prevent the deposit
of scale.
Afterwards wipe out with clear water and dry.

Baking sheets, wire shelves

Clean with a warm liquid cleanser solution. The parts
are not suitable for cleaning in a dishwasher.

Grease filter
Wash the grease filter after every use with a soft brush
in a hot liquid cleanser solution or quite simply in a dishwasher. Have tenacious soiling soak and react, for
instance, in a hot scouring agent solution.

Roasting grids and steam

generator cover
with a soft brush in a hot washingup liquid or in a dishwasher.

27

Oven runners
For easier cleaning you may remove the entire shelving parts from the oven inside.
For this purpose unscrew the knurled nuts, press the
baking sheet guides lightly to the rear, raise and withdraw forwards from the oven.
Clean the runners in the dishwasher or with a soft
brush in a hot washingup liquid.
Remove the silicone buffers, clean them separately and put them on again.
Refitting: first attach the baking sheet guides at the
rear, then place on the threaded pin at the front and
screw tight with the knurled nut.

Steam generation
system
Water inlet and steam
generator
It is important that the steam generator is rubbed dry after every use. Soak the water up
with a sponge and possibly wipe dry with some
drops of vinegar.
In order to reduce limestone deposits only decalcified
water should be used, e.g. from a commercial water filtering device.
Possible limestone residues can be removed with a
mixture of pure water and vinegar.
Caution! Chemical descalers can destroy the
cleanenamel of the oven. Do absolutely follow the specifications by the manufacturer.
1. Pour a mixture of pure water and vinegar (approx.
2 dl) into the steam generator by the water drawer.
2. Let take it effect on the steam generator during approx. 10 minutes.
The oven interior may be wiped out with the
mixture of pure water and vinegar which is
available in the steam generator as well.
3. Remove the mixture of pure water and vinegar with
a nonscratchy absorbent sponge.
4. Flush the steam generation system with clear and
decalcified water (12 dl) by the water drawer.
5. Remove the water with a sponge from the steam
generator and rub dry.
6. In order to dry the steam generator completely
leave the oven door approx. 2 cm open (wedge in
wooden ladle).

28

Control panel and oven

door
Please do pay attention to clean sealing surfaces at the door and in the door frame.
The control panel and the oven door have to be cleaned outside with a cloth that is moistened with a warm
washingup liquid or a glass cleaning agent and then
to be wiped dry.

Do not use aggressive acidic cleaning

agents or such for glass ceramics!
They will destroy the coating.
Do use only washingup liquid for the inside of the
oven door.
The inner pane is damped with a heat reflecting layer. Aggressive cleaning agents and
strong scratching or scouring damage the coating and impair the heat reflecting effect.
When cleaning the door make sure that the hinge bows
are always firmly lying on the hinges from the door in
the direction of the oven (see picture).

High-grade steel exterior

Ensure when cleaning that the highgrade
steel surface finish (fine horizontal graining) is
not worked against the structure.
No circular motions!
Remove slight soiling with a soft, clean, moist cloth
microfibre cloths are especially suitable.
Cleaning agents which scratch or scour are not suitable.
A commercially available highgrade steel conditioning agent can be used if there is considerable soiling.
Note the instructions from the manufacturer when
using these cleaning and conditioning agents.

29

Replacement of oven lamp

STOP

Before opening the oven lamp the oven has to

be isolated from the mains. Fuselage to be
switched off or removed.

You may replace defect light bulbs yourself.

For the replacement you need bulbs that are heatresistant up to 300 C, 25 W / 230/240 E 14. You can
buy these bulbs in electronic specialist shops or at the
spare parts service.
Caution!
Do not damage the seals!
The oven lamp on the top right in the rear wall has a
round protective glass that can be unscrewed.
Click the rectangular glass cover in the left side wall carefully out of the frame after having unhooked the left
side baking tray guide.
Caution!
The seals must be in perfect condition. Ask for
the aftersales service in case of damaged
seals.

30

Useful hints on practical problems

practical problem

possible cause

remedy

Items to be baked or roasted Wrong temperature setting

would not really rise

Check the temperature set with the

indications of the chart

Items to be baked or roasted Too low a temperature

would not become brown

Increase the temperature setting,

look into the state of cooking,
possibly shorten the time
With top and bottom heat make use
of dark oven tins only.

Wrong material of tins/moulds

Items to be baked or roasted Too high a temperature
become too dark

Check the temperature set with the

indications of the chart, reduce the
temperature setting, possibly extend
the time

Items to be baked or roasted Duration of baking too long because of

become too dry
too low a temperature

Check the temperature set with the

indications of the chart, possibly
increase the temperature setting
and shorten the time

Items to be baked too moist

Select lower temperature

Not possible to bake out sufficient moisture owing to too high temperature
Too much moisture in dough

Prepare dough with less liquid

Hints on technical problems

technical problem

possible cause

remedy

The built-under oven would

not function

Trouble with the power supply

Check the fuselage

In spite of function
switched-on and
temperature set the oven
would not get hot

An automatic program with a later on

start of cooking was set

Cancel automatic adjustments of the

electric clock with the changeover
button, possibly readjust

Oven lighting would not

come on

The bulb is defective

Replace the bulb - see page 30

Meat probe not functioning

Not inserted correctly or defective

Check plug contact

Service symbol lights

According to fault code

Inform customer service

12:00 flashes in electronic

timer

Power failure

Set timeofdaysee page 9

STOP

Damaged appliances must not be used. In case of trouble or failure do please cut off or unscrew the fuse.
Do not anything with the oven. Inappropriate work may lead to damages with persons and material.
Not being in a position to cure a trouble or failure with the help of the hints do please contact your after-salesservice.

31

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Technical data
Outer dimensions
Height

59,4 cm

Width

59,2 cm

Depth

56,7 cm

Depth with open door

100,9 cm

Total weight net

44,0 kg

Oven cavity dimen

sions
Height

29,5 cm

Width

40,8 cm

Depth

40,6 cm

Volume

49,0 l

Power consumption
Top heat

1000 W

Bottom heat

1000 W

Rear element (hot air)

2400 W

Pizza function

3400 W

Steam generator

1800 W

Small surface grill

1900 W

Large surface grill

2900 W

Turbo grill

1800 W

Directives
This appliance conforms with ECDirectives
Low Voltage Directive 73/23/EEC and the amendment to LVD 90/683/EEC
EMC Directive 89/336/EEC and the amendment to EMC 92/31/EEC
CE Marking Directive 93/68/EEC

Note down here the data from the type plate of your appliance. Same is to be seen after opening of the oven
door on the oven frame in the bottom at the right side

Make always reference to this

info:
when filing a service call
when ordering spare parts
or accessories
with technical queries

Prodnr:

Electrolux
kW
+

S EZ 13

~50Hz
Typ

Serie

EOB 998
33

 The cooking times are nominal values and varies according to size and quantity.

Steam cook
ing table

Oven funktion
Minutes of time

Runner

Risotto

25 30

Rice

35 40

Maize (Polenta)

35 40

Potatoes in their skins

35 45

Saltpotatoes

35 40

Sauerkraut

50 60

Ratatouille

25 30

Brussels sprouts

30 35

Cauliflower whole

20 25

Tomatos

15 20

Kohlrabi, celeriac, fennel

35 40

Betroots

60 70

Zucchetti

20 25

Carrots

30 35

Vegetables defrosting and cooking

30 35

French beans scalding

20 22

Vegetables scalding

12 15

Nussschinkli 1 kg

50 65

Cured sparerip of pork 600 1000 gr

45 55

Fleischkse aufwrmen
in 1 cm Tranchen

20 25

Sausage viennese

15 20

Sausage St. Gall

25 30

Sausage vaudoise

25 35

Porksausage

20 25

Trouts 250 300 gr

20 25

Fish fillets

10 15

34

 The cooking times are nominal values and varies according to size and quantity.
Oven funktion

Interval cooking

Temperature
of
C

Minutes of time

Runner

Regenerating of menus
6 plates 24 cm

140

15 20

1, 3 +5

Roast pork 1 kg

180

55 65

Roast beef 1 kg

180

55 65

Roast veal 1 kg

180

45 55

Fleischkse roh 500 gr

180

30 40

Cured sparerip of pork 600 1000 gr

watering for 2 hours

180

35 45

Chicken 1 kg

180

45 55

Duck 1,5 2 kg

180

55 65

Goose 3 kg

170

130 170

Potato souffl
Leek and potato souffl

180

40 50

Noodle souffl

180

35 45

Lasagne

180

45 50

Bread 500 1000 gr

190 200

50 60

Rolls 50 60 gr

200 210

20 25

The cooking times are nominal values and varies according to size and quantity.
The temperature in the middle of the meat ought to be 60 63 C before switching to steam cooking.

Hot air and

steam cooking in
succession

Minutes of
time for
Runner
meat and
garnishings

Temp.
of
C

Minutes
of time
for meat

Roast beef 1 kg
Brussels sprouts, maize

180

50 60

30 35

1
3

Roast pork 1 Kg
Potatoes, vegetables, gravy

180

40 50

30 35

1
3

Roast veal 1 kg
Rice, vegetables

180

40 50

30 35

1
3

Chicken 1 kg, fried potatoes

Tomatos overcrust

190

40 50

30
10

1
4

Oven
funktion

Oven
funktion

35

 The cooking times and temperatures specified are nominal values

Ecommended cooking methods, temperatures, baking and roasting times and runner heights are printed in
bold type
For temperatures marked * the oven is preheated at the temperature stated

Baking and
roasting
table

Oven function (setting refer to page 12)

Top and bottom heat

Temp
C

Minutes
of time

1
Runner

Hot air (HA)

Temp
C

Minutes
of time

(HA)

1
Runner

Flat cakes and pies (Geriebener and puffpaste)

(HA)

2
3
Runners Runners

without grease filter

with fresh fruits and icing

210*

35 40

190*

35 40

2+4

with frozen fruits and icing

230*

35 40

200*

35 40

Frenche flat cake (without icing)

220*

40 45

200*

40 45

Cheese flat cake

210*

40 45

180*

40 45

Mushroom flat cake

220*

25 30

200*

35 40

Broccoli / leek pie

180*

45 50

170

45 50

Pie surprise

180*

45 50

170

45 50

Cakes and tarts (biscuit, stirring and curd paste)

without grease filter

Biscuit tart

170*

30 35

160*

40 45

Biscuit roll

220*

6 10

200*

7 10

Gugelhopf

170*

60 65

160

65 70

Apple cake (stirring paste)

170*

50 55

160

40 45

Rum, Orangen oder Reblischnitten

180

20 25

170

20 25

Marmorcake

170

60 70

160

60 70

Tirolercake

170

65 70

160

65 70

Kokoscake

170

60 65

160

60 65

Ssser Zucchettikuchen

170

60 65

160

55 60

Baumnusscake

170

60

160

65

Pastry (brandteig, Mrbteig, Meringuemasse)

without grease filter

Windbeutel Ofenkchlein

200*

35 40

180

35 40

2+4

Mrbeteigbden fr Torten

180*

20 25

160

20 25

Mrbeteigtrtchen

180*

20 25

170

20 25

1+4

Vogelnestli

180*

20 25

160*

20 25

2+4

Meringuen

90

2h 3h

90

2h 3h

1+4

1+3+5

Puffpaste

without grease filter

Aprogebck

200*

10 12

190*

10 12

1+4

1+3+5

Schinkengipfeli ca 10 15 g

200*

16 20

190*

16 20

1+4

1+3+5

Wurstweggli ca 10 15 g

200*

16 20

190*

16 20

1+4

1+3+5

Schweinsfilet im Teig

200*

40 45

190*

40 45

Wrstli im Teig

200*

20 25

190*

20 25

1+4

1+3+5

36

 The cooking times and temperatures specified are nominal values

ecommended cooking methods, temperatures, baking and roasting times and runner heights are printed in
bold type
For temperatures marked * the oven is preheated at the temperature stated

Baking and
roasting table

Oven function (setting refer to page 12)

Top and bottom heat

Temp
C

Minutes
of time

1
Runner

Hot air (HA)

Temp
C

Minutes
of time

(HA)

1
Runner

Yeast dough (Cake, Zopf, bread and pizza)

(HA)

2
3
Runners Runners

without grease filter

Sweet yeast dough 400 600 gr

180*

35 40

170

35 40

Bienenstich (Tiefes Spezialblech)

190*

18 20

180*

18 20

Gugelhopf

170*

50 60

160

50 55

Zopf 500 gr

190*

35 40

180

35 40

Weggli

200*

25 25

180*

20 25

Ssses aus aller Welt

1+4

without grease filter

Bananencake (Amerika)

170*

70

160*

70

Kokoskuchen Itaparica (Brasilien)

170

45 50

Linzertorte (sterreich)

170

40 45

160

40 45

Sachertorte (sterreich)

170

50

160

50

Savarin (Frankreich)

170

25

Schweizer Spezialitten
Prttigauer Pitte (Bndnerland)

without grease filter

170

40 45

160

35 40

Birnbrot (Ostschweizerisch)

190

45 50

180

45 50

1+4

Aargauer Reblitorte

170*

45 50

160

50 55

Glarner Pastete

190*

35 40

180*

35 38

Magenbrot

170*

18 20

160*

16 18

Zrcher Pfarrhaustorte

200*

35

180*

30 35

Christmas cookies

without grease filter

Buttercookies

170*

15 18

160*

18 20

2+4

1+3+5

Drying cookies

160*

15 20

140*

15 18

2+4

1+3+5

Gingerbread / honeycake til 100 gr

170*

15 20

160*

15 25

2+4

1+3+5

160*

12 15

130*

12 15

2+4

1+3+5

Aniseedcookies
Dry the cookies all night on a proof papier
or a baking tin

37

 The cooking times and temperatures specified are nominal values

ecommended cooking methods, temperatures, baking and roasting times and runner heights are printed in
bold type
For temperatures marked * the oven is preheated at the temperature stated

Baking and
roasting table

Oven function (setting refer to page 12)

Top and bottom heat

Temp
C

Minutes
of time

1
Runner

Hot air (HA)

Temp
C

Minutes
of time

(HA)

1
Runner

Vegetable garnishings

(HA)

2
3
Runners Runners

without grease filter

Chips (scalded)

220*

30 35

200*

30 40

1+4

Chips (raw)

230*

30 40

200*

30 40

1+4

Meat, poultry, game and fish

with grease filter

Roast pork, 1kg

190*

85 90

180*

80 90

Roast veal, 1kg

190*

70 85

180*

65 75

Roast beef, 1kg

200*

75 80

190*

75 80

Mince loaf, 1kg

200*

75 80

190*

60 75

Roast pork tessonoi (with bakon)

200*

60 65

190*

60 65

Roast beef, 1kg

210*

25 30

200*

25 30

230*

13 16

230*

13 15

Chicken, 1 1,2 kg

190*

50 60

180*

50 55

Duck, 1,5 2 kg

180*

65 75

170*

60 65

Goose, 3kg

180*

140 190

170*

140 190

Turkey, 4,5 5,5 kg (tiefes bakng tin)

160*

210 230

150*

190 220

Roast stag

190*

60 70

180*

60 70

Chicken Nuggets
(put an aluminium foil on the baking tin)

Low tempera
tempera
ture cooking

Oven function (setting refer to page 12))

Top and bottom heat

Temp
C

(fry in a pen bevor baking)

Minutes of
time

Runner

Hot air (HA)

Temp
C

Minutes of
time

(HA Lo)

Runner

Temp
C

Minutes
of time

with grease filter

Roast beef, 1 kg

preheating
baking

120*
80

90 100

Roast veal, 1 kg

preheating
baking

120*
80

110 120

Roast pork, 1 kg

preheating
baking

120*
80

100 120

Fillet of beef, 1 kg

preheating
baking

120*
80

90 100

38

 The cooking times and temperatures specified are nominal values

For temperatures marked * the oven is preheated at the temperature stated

Pizza setting

Temperature
C

Minutes of time

Runner

Flat cheese cake

180*

40 45

Flat spinach cake

180*

30 35

Flat cake with fresh fruits and icing 1 runner

Flat cake with fresh fruits and icing 2 runners

190*

35 40

Baking tin on 2
Baking tin on 2+4

Flat cake with frozen fruits and icing

200*

40 45

Baking tin on 2

Flat fruit cake with icing in Pyrexform

200*

35 40

Pizza, round (original baking tin)

200*

8 10

Baking tin on 2

Pizza (Schamottplatte)

230*

79

Temperature
C

Minutes of time

Runner

Chicken half

200

1. S. 17
2. S. 15

Chicken 900 1000gr

160

50

Roast pork filled and rolled 2000gr

160

90 95

Temperature
C

Minutes of time

Turbo grill
bei Fleisch with grease filter
Fleisch auf Rost, Kuchenblech auf Ebene 1
Fleisch nach halber Garzeit wenden

Grilling table
with grease filter
Kuchenblech als Auffangschale auf Ebene 1
Backofen 3 Min. vorheizen

Oven function

Oven function

Oven function

1. page

Runner

2. page

4 8 Chops pork

230

2 4 Chops pork

230

2 Chicken half

230

16

16

4 Chicken half

230

20

18

1 4 Chicken thighs

230

15

15

4 6 Chicken thighs

230

16

15

Grill sausages till 6 pieces

230

Grill sausages more then 6 pieces

230

Grill spirals till 4 pieces

230

12

Grill spirals till 6 pieces

230

12

Fish whole

230

12

230

12

12

Toast bread (without spread)

Grill 5 Minuten vorheizen

Grillrost mit Wlbung nach unten

Grillrost mit Wlbung nach oben

39

 The cooking times and temperatures specified are nominal values

Sterilizing table

With interval cooking on the lowest runner.

The preserving jars shall not touch each other.

Sterilizing until
air bubbles start
to rise

Temperatur
C

Minutes of time

Carry on
sterilizing
Minutes of time

Afterwards leave
in the switched
off oven
lassenMinutes of
time

Berries
Strawberries
Blueberries
Raspberries
Gooseberries

140 150

35 45

Gooseberries green

140 150

35 45

15

140 150

35 45

15

Carrots

140 150

50

15

60

Mushrooms

140 150

45

30

60

Mixed Pickles

150 160

50

15

Kohlrabi
French beans
Peas
Asparagus

150 160

50

80 120

45 60

Stonefruits
Fruits with hard fruit pulp
Pears
Quinces
Plums
Vegetables

Drying table

Make use of drying trays. You will get a better result if you switch the oven off
after half the drying time. Open the oven and let it cool down, best overnight.
After that finsih drying.

Temperature C

Hours of time

French beans

75

68

Peperoni sliced

75

56

Vegetable for soup

75

56

Mushrooms

50

68

40 50

23

Plums

75

8 10

Apricots

75

8 10

Apples sliced

75

68

Pears

75

69

Vegetables

Herbs
Fruits

40

41

42

43

From the Electrolux Group. The worlds No.1 choice

44

The Electrolux Group is the worlds largest producer of powered appliances for kitchen, cleaning and outdoor use. More than 55 million Electrolux
Group products (such as refrigerations, cookers, washing machines, vaccum cleaners, chain saws and lawn mowers) are sold each year for a value of
approx. USD 14 billion in more than 150 countries around the world.