Built-in oven with digital timer 65M90E0-E11A99G
GB-16
Preparation
First use
NOTICE
Risk of damage to property!
Improper handling of the appliance
may damage it.
Harsh cleaning products, abrasives,
steel wool sponges and oven sprays
can damage the surface of the appli-
ance. High-pressure or steam clean-
ers can cause a short circuit.
• Do not use any harsh cleaning
products, abrasives, steel wool
sponges or oven spray to clean.
• Do not use high-pressure or steam
cleaners to clean. High-pressure
cleaners can cause a short circuit.
The oven must be pre-cleaned to remove all
grease and oil residues from the manufacturing
process, as well as tough dust deposits leftover
from storage and transportation. This not only
helps protect your health but also ensures deli-
cious cakes and roasts.
1. Remove the oven rack and baking tray from
the oven.
2. Push the deep dripping pan into the lowest
slot.
3. Pour about 0.6 l of water into the dripping
pan.
4. Set the left toggle switch
9
to “Top/bottom
heat” and the right toggle switch
15
to 50 °C.
5. Press the
13
button.
6. Switch off the oven after 1 hour and allow the
water to cool.
7. Clean the inside of the oven and the acces-
sories with a cloth or sponge with hot water
and a squirt of washing-up liquid or all-pur-
pose cleaner.
You can now use the oven normally.
The telescopic rails
There are 2x2 removable telescopic rails at-
tached to the side walls of your oven. These
make it easier for you to remove baking trays
and the racks from the oven, for example, to
baste roasts.
24
24
Mandrels
24
are attached to the front of the tel-
escopic rails.
24
• Mount the oven rack, baking tray or dripping
pan into the mandrels
24
to fix them to the
telescopic rails.
Note:
Pull out the telescopic rails completely
and by the same amount. This is the only way
to correctly mount the oven rack, baking tray or
dripping pan into the mandrels.
The right ovenware
–
Only use pots with heat-resistant handles
(which can be recognised by the label indi-
cating “heat resistant up to 280 °C”) in the
oven.
–
Fire-proof dishes made of glass, porcelain,
ceramic and clay or cast iron are also suita-
ble as ovenware.
–
Ovens with top/bottom heat in particular re-
