Contents
4
Dismantling the door ............................................................................................. 71
Fitting the door ...................................................................................................... 75
Removing the side runners with FlexiClip runners ................................................ 76
Lowering the top heat/grill element....................................................................... 77
Problem solving guide
........................................................................................ 78
Service
.................................................................................................................. 82
Contact in case of malfunction ............................................................................. 82
Warranty ................................................................................................................ 82
Installation
............................................................................................................ 83
Installation dimensions.......................................................................................... 83
Installation in a tall or base unit........................................................................ 83
Side view .......................................................................................................... 84
Connections and ventilation............................................................................. 85
Installing the oven ................................................................................................. 86
Electrical connection ............................................................................................. 87
Oven ................................................................................................................. 87
Electrical connection: Other countries ............................................................. 88
Cooking charts
.................................................................................................... 89
Batter..................................................................................................................... 89
Rubbed in mixture ................................................................................................. 90
Yeast dough .......................................................................................................... 91
Quark dough.......................................................................................................... 92
Sponge mixture ..................................................................................................... 92
Choux pastry, puff pastry, meringue..................................................................... 93
Savoury dishes ...................................................................................................... 94
Beef ....................................................................................................................... 95
Veal........................................................................................................................ 96
Pork ....................................................................................................................... 97
Lamb, game .......................................................................................................... 98
Poultry, fish............................................................................................................ 99
Notes for test institutes
.................................................................................... 100
Test food acc. to EN 60350-1 ............................................................................. 100
Data sheet for household ovens .................................................................... 101
