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DETAILED
INSTRUCTIONS
FOR USE OF A
COMBINED STEAM OVEN
1

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  • Page 1

    GB

    IE

    MT

    DETAILED
    INSTRUCTIONS
    FOR USE OF A
    COMBINED STEAM OVEN

    www.gorenje.com



  • Page 2

    We thank you for your
    trust in purchasing our appliance.
    This detailed instruction manual is
    supplied to allow you to learn about
    your new appliance as quickly as
    possible.
    Make sure you have received an
    undamaged appliance.
    Should you notice any transport
    damage, please notify your dealer
    or regional warehouse where your
    appliance was supplied from.
    The telephone number can be found
    on the invoice or on the delivery
    note.
    Instructions for installation and
    connection are supplied on a
    separate sheet.

    Instructions for use are also available
    at our website:
    www.gorenje.com / < http://www.
    gorenje.com />

    Important information
    Tip, note



  • Page 3

    CONTENTS
    4

    IMPORTANT SAFETY INSTRUCTIONS

    6

    Before connecting the appliance

    7

    COMBINED STEAM OVEN

    WARNINGS

    INTRODUCTION

    11 Information on the appliance - data plate (depending on the model)
    12 Control unit
    14 BEFORE THE FIRST USE
    14 Steam cooking
    15 Filling the water tank

    INITIAL
    PREPARATION
    OF THE
    APPLIANCE

    16 FIRST USE
    17 Testing water hardness
    18 CHOOSING THE BASIC COOKING MENUS AND SETTINGS
    19 A) baking by selecting the type of food (Automatic mode Auto)
    21 B) baking by selecting the mode of operation (Professional mode and
    steam mode)
    28 C) steam cooking (Steam – quick access to steam programs)
    31 D) storing your own programme (my mode)

    SETTINGS AND
    BAKING

    32 START THE COOKING PROCESS
    32 END OF COOKING AND SWITCHING OFF THE OVEN
    33 SELECTING ADDITIONAL FEATURES
    35 SELECTING GENERAL SETTINGS
    37 DESCRIPTIONS OF SYSTEMS (COOKING MODES) AND COOKING
    TABLES
    57 MAINTENANCE & CLEANING
    58
    59
    60
    61
    62
    63
    66
    67

    CLEANING AND
    MAINTENANCE

    Conventional oven cleaning
    Steam cleaning program (steam clean)
    Cleaning the steam system
    Cleaning the filter foam
    Removing and cleaning wire and telescopic extendible guides
    Removing and inserting the oven door
    Removing and inserting the oven door glass pane
    Replacing the bulb

    68 TROUBLESHOOTING TABLE

    PROBLEM
    SOLVING

    697491

    69 DISPOSAL

    3



  • Page 4

    IMPORTANT SAFETY
    INSTRUCTIONS
    CAREFULLY READ THE INSTRUCTIONS AND SAVE THEM
    FOR FUTURE REFERENCE.
    This appliance can be used by children aged from 8 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.
    WARNING: The appliance and its accessible parts 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.
    WARNING: Accessible parts may become hot during use.
    Young children should be kept away.
    During use the appliance becomes hot. Care should be
    taken to avoid touching heating elements inside the oven.
    Only use the temperature probe recommended for use in
    this oven.
    WARNING: Ensure that the appliance is switched off before
    replacing the lamp to avoid the possibility of electric shock.
    Do not use harsh abrasive cleaners or sharp metal scrapers
    to clean the oven door glass/ the glass of hinged lids of the
    hob (as appropriate), since they can scratch the surface,
    which may result in shattering of the glass.

    697491

    Do not use steam cleaners or high pressure cleaners to
    clean the appliance as this may result in an electric shock.
    4



  • Page 5

    The appliance is not intended to be controlled with external
    timers or special control systems.
    Means for disconnection must be incorporated in the fixed
    wiring in accordance with the wiring rules.
    If the supply cord is damaged, it must be replaced by the
    manufacturer, its service agent or similarly qualified persons
    in order to avoid a hazard.
    The appliance must not be installed behind a decorative
    door in order to avoid overheating.
    The appliance is intended for household
    use. Do not use it for any other purpose,
    such as room heating, drying of pets or
    other animals, paper, fabrics, herbs etc. As
    this may lead to injury or fire hazard.
    The appliance may only be connected to
    the power mains by an authorized service
    technician or expert. Tampering with
    the appliance or nonprofessional repair
    thereof may result in risk of severe injury or
    damage to the product.
    If the power cords of other appliances
    located near this appliance are caught
    in the oven door, they may be damaged,
    which may in turn result in a short circuit.
    Therefore, keep the power cords of other
    appliances at a safe distance.

    Oven door become very hot during
    operation. A third glass is installed for extra
    protection, reducing the temperature of the
    outside surface (only with some models).
    Oven door hinges may be damaged when
    under excessive load. Do not place heavy
    pans on open oven door and do not lean
    against open oven door when cleaning the
    oven cavity. Never stand on the open oven
    door and do not let children to sit on it.
    Do not lift the appliance by holding it by
    the door handle.
    Appliance operation is safe with and
    without tray guides.
    Make sure the vents are never covered or
    obstructed in any other way.

    697491

    Do not line the oven walls with aluminium
    foil and do not place baking trays or other
    cookware on the oven bottom. Aluminium
    foil would prevent air circulation in the
    oven, hinder the cooking process, and ruin
    the enamel coating.

    5



  • Page 6

    Safe and correct use of the steam oven
    Leave the appliance at room temperature for
    some time before connecting it to the power
    mains to allow all components to adapt to
    room temperature. If the oven is stored at a
    temperature near or below freezing point,
    there is a danger for some components,
    especially the pumps.
    The appliance should not operate in an
    environment with a temperature below 5
    °C. Below this temperature, the appliance
    may not operate correctly. If the appliance
    is switched on in such conditions, the pump
    could be damaged.
    If the appliance does not work correctly,
    disconnect it from the power mains.
    Do not store items in the oven, which could
    cause danger when the oven is switched on.
    Do not use distilled water that is not suitable
    for ingestion (e.g. distilled water for batteries,
    to which acid is added).

    When you open the oven door (with steam
    systems) after the end or during steam
    cooking, make sure to open the door to the
    fully open position; otherwise, the steam from
    the oven cavity could negatively affect the
    control panel operation.
    After the steam cooking is completed, there
    is some residual steam in the oven. Open
    the oven door carefully, as there is danger of
    scalding with steam. Clean the oven once it
    has cooled down to room temperature.
    After the cooking process, the remaining
    water in the steam system is pumped back
    into the water tank. Therefore, the water
    there could be hot. Be careful when emptying
    the water tank.
    To prevent the build-up of limescale, leave
    the oven door open after cooking to allow
    the oven cavity to cool down to room
    temperature.
    It is inadvisable to open the door during
    the steam cycle, as this will increase power
    consumption and formation of water
    condensate.

    BEFORE CONNECTING THE APPLIANCE
    Carefully read the instructions for use before connecting the
    appliance. Repair or any warranty claim resulting from incorrect
    connection or use of the appliance shall not be covered by the
    warranty.
    697491

    6



  • Page 7

    COMBINED STEAM OVEN
    (DESCRIPTION OF THE OVEN AND EQUIPMENT – DEPENDING ON
    THE MODEL)
    The figure represents one of the built-in appliance models. Since the appliances for which
    these instructions were drawn up may have different equipment, some functions or
    equipment may be described in the manual that may not be present in your appliances.

    Control unit

    Water tank door

    Guides
    - Cooking levels

    Oven door

    697491

    Oven handle

    7



  • Page 8

    WIRE GUIDES
    The wire guides allow preparation of the food on 4 levels (please note that the levels/
    guides are counted from the bottom up).
    Guides 3 and 4 are intended for grilling.

    TELESCOPIC PULL-OUT GUIDES
    Telescopic pull-out guides can be installed on the 2nd and 3th level. Pull-out guides can
    be partially or completely extractable.

    OVEN DOOR SWITCH
    If you open the oven door during operation, the oven heaters, fan, and steam generator
    will be switched off. When the door is closed again, the switches turn the heaters and
    steam injection back on.

    COOLING FAN
    The appliance is fitted with a cooling fan that cools the housing and the appliance control
    panel.

    EXTENDED OPERATION OF THE COOLING FAN
    After the oven is switched off, the cooling fan continues to operate for a short while in
    order to cool the oven. (Extended cooling fan operation depends on the temperature in
    the center of the oven).

    OVEN EQUIPMENT AND ACCESSORIES (depending on the model)
    GLASS BAKING DISH is used for cooking
    with all oven systems. It can also be used as
    a serving tray.
    The GRID is used for grilling or as support
    for a pan, baking tray or baking dish with
    the food.

    There is a safety latch on the grid.
    Therefore, lift the grid slightly at the front
    when pulling it out from the oven.
    The SHALLOW BAKING SHEET is used for
    baking pastry and cakes.

    697491

    8



  • Page 9

    The DEEP BAKING TRAY is used for
    roasting meat and baking moist pastry. It
    can also be used as a drip tray.

    Never place the deep baking tray in
    the first guide during the cooking process,
    except when grilling and you are only using
    the deep tray as a drip tray.
    As baking accessories heat up, their
    form may change. This does not affect
    their functionality and their original form
    will be restored when they cool down.
    STEAM SET (INOX) is used for steam
    cooking. Place the perforated tray in the
    middle level and the drip tray one level
    below.

    The grid or the tray should always be
    inserted into the groove between the two
    wire profiles.

    3

    With telescopic extendible guides, first pull
    out the guides of one level and place the
    grid or the baking tray onto them. Then,
    push them in with your hand as far as they
    will go.

    2

    697491

    Close the oven door when the
    telescopic guides are retracted all the way
    into the oven.

    9



  • Page 10

    SYNCHRONIZATION BAR
    The bar can be installed on the telescopic
    extendible guides (full extension) or
    removed from them. First, remove both
    guides of one level. Place the bar onto the
    two tabs on the guides and push the guides
    in with your hand until they stop.

    BAKING TRAY HOLDER makes it easier
    to remove hot baking trays from the oven
    after baking.

    Meat temperature probe

    DESCALING AGENT or steam system
    cleaning.
    TEST PAPER STRIP for testing water
    hardness.

    The appliance and some of the accessible parts tend to heat up
    during cooking. Use oven mitts.

    697491

    10



  • Page 11

    INFORMATION ON THE APPLIANCE - DATA
    PLATE (DEPENDING ON THE MODEL)

    A
    B
    C
    D
    E
    F
    G

    Serial number
    Code
    Type
    Brand
    Model
    Technical data
    Compliance symbols

    697491

    The rating plate indicating the basic
    information about the appliance is located
    at the edge of the oven and it is visible
    when the oven door is opened.

    11



  • Page 12

    CONTROL UNIT
    (depending on the model)

    1

    ON/OFF KEY

    2

    OVEN
    LIGHTING ON/
    OFF KEY

    3

    BACK KEY

    Touch briefly to
    return to previous
    menu.
    Touch and hold to
    return to main menu.

    697491

    12

    4

    Selection and
    CONFIRMATION
    KNOB
    Select the setting by
    rotating the knob.
    Confirm your
    selection by pressing
    the knob.



  • Page 13

    5

    MINUTE
    MINDER/
    ALARM

    6

    CHILD LOCK
    KEY

    7

    START/STOP
    KEY

    8

    DISPLAY – displays
    all settings

    Long touch: START
    Long touch during
    operation: STOP

    697491

    NOTE:
    The keys will respond better if you touch them with a larger area of your fingertip. Each
    time you touch a key, this will be acknowledged by a short acoustic signal.

    13



  • Page 14

    BEFORE THE FIRST USE
    Before the first use, remove all components, including any transport equipment, from the
    oven. Clean all accessories and utensils with warm water and regular detergent. Do not
    use any abrasive cleaners.
    Before using the oven the first time, heat it without any food, in the system “upper
    and bottom heater”, at the temperature of 200 °C for approximately one hour. The
    characteristic smell of a “new appliance” will be emitted. Ventilate the room thoroughly
    during the first use.

    STEAM COOKING
    Healthy and natural, steam cooking preserves the full flavour of foods. This cooking
    method releases no odours.
    Following are the advantages of steam cooking:
    Cooking (braising, roasting) starts before the temperature inside the oven reaches 100 °C.
    Slow cooking (braising, roasting) is also possible at lower temperatures.
    It is healthy: vitamins and minerals are well preserved because only a small share of them
    is dissolved in the condensation water that touches the food.
    There is no need to add any fat during the cooking process. The steam maintains the taste
    of food. It does not add odours, nor the taste of the grill or the pan. Furthermore, it takes
    nothing away because the food is not diluted in the water.
    Steam does not spread the flavour or smell; therefore, meat or fish can be cooked
    together with vegetables.
    Steam is also suitable for blanching, defrosting and reheating or keeping the food warm.

    697491

    14



  • Page 15

    FILLING THE WATER TANK
    The WATER TANK allows for independent water supply to the steam oven. The tank volume
    amounts to approx. 1.3 litres (maximum water level – see marking). This amount of water
    suffices for approximately 3 hours of cooking time with the longest steam cycle (hot air with
    steam on "high" system).
    Clean the water tank before the first use.
    Always fill the water tank with clean and cool water from the
    pipeline, bottled water without additives, or distilled water suitable
    for use in cooking. Water poured into the water tank should be at a
    temperature of 20 °C (+/– 10 °C).

    1

    Press (on the spot with the sticker) to
    open the tank door.

    The sticker can be removed later.

    2

    Remove the water tank from the
    housing by pulling by the recessed part.

    3

    Open the lid. Wash the tank with water.
    Re-assemble the tank. Before use, add
    fresh water up to the MAX marking on the
    tank.

    4

    After the cooking process, the
    remaining water in the steam system is
    pumped back into the water tank. The lid
    and the water tank can be washed with
    standard non-abrasive liquid cleaners or in
    a dishwasher.
    15

    697491

    Push the water tank back into the
    housing to the final position (until you
    hear a short click). Then, press the tank
    door to close it.



  • Page 16

    FIRST USE
    LANGUAGE SELECTION
    Upon the first connection of the appliance to the power supply or after a prolonged period of
    being disconnected, please set the desired language. The default language is English.
    Confirm each setting by pressing the KNOB.
    Turn the KNOB and
    select the desired
    language. Confirm
    your selection.

    SETTING THE DATE
    By pressing the
    KNOB set the DAY,
    MONTH and YEAR.
    Turn the knob
    and confirm your
    selection with a
    check mark.

    SETTING THE CLOCK
    Turn the KNOB and
    set the CLOCK.
    Confirm your
    selection with a
    check mark.

    The oven also operates if you do not set the time of day, but in this case it is not
    possible to set the timer features (see chapter SELECTING TIMER FEATURES).
    After a few minutes of inactivity, the appliance goes into Standby mode.
    CHANGING CLOCK SETTINGS
    You can change the time of day when no timer function is activated (see chapter
    SELECTING GENERAL SETTINGS).

    697491

    16



  • Page 17

    TESTING WATER HARDNESS
    Water hardness test should be carried out before first use.
    A strip will appear on the display with the sign "Very hard water".

    Maximum water hardness is set as a factory default.

    4 green stripes

    Very soft water

    1 red stripe

    Soft water

    2 red stripes

    Medium hard water

    3 red stripes

    Hard water

    4 red stripes

    Very hard water

    Soak the test paper
    strip (supplied
    with the appliance)
    in water for one
    (1) second. Wait
    one minute and
    observe the number
    of stripes on the
    paper. Enter the
    information on the
    number of stripes
    into the appliance.
    Rotate the KNOB
    and confirm.

    CHANGING THE WATER HARDNESS SETTING
    Water hardness can also be set in the menu CHOOSING THE GENERAL SETTINGS.

    697491

    Incorrect water hardness level setting could affect appliance
    operation and useful life.

    17



  • Page 18

    SELECTING THE MAIN MENUS
    FOR BAKING AND SETTINGS
    Turn the KNOB and
    select the name of
    the menu. Confirm
    the selection by
    pressing the KNOB.
    The NAME of the
    selected menu
    appears above.

    Confirm each setting by pressing the KNOB.

    A) Auto
    In this mode, first select the type of dish and then the selected
    food with automatic setting of the quantity, level of doneness and
    end of operation.
    The programme offers a variety of pre-set recipes, tested by chefs
    and nutrition experts.

    B) Pro
    This mode offers a selection of dishes with factory pre-set values,
    which you can modify.

    C) Steam
    This is a natural way of cooking that retains a full flavour of the
    food.

    D) My mode
    This mode allows you to prepare dishes according to your wishes,
    each time using the same steps and settings. You can save your
    settings in the oven's memory and recall them the next time you
    want to use them.

    697491

    18



  • Page 19

    A) BAKING BY SELECTING THE TYPE OF
    FOOD (Auto; automatic mode)
    Confirm each setting by pressing the KNOB.

    Turn the KNOB
    and select the
    Auto. Confirm your
    selection by pressing
    the KNOB.

    Select the type
    of dish and the
    selected food.
    Confirm your
    selection.

    1
    1
    2
    3
    4
    5
    6

    2

    3

    4

    5

    6

    The pre-set values
    are shown.
    You can change
    the quantity, level
    of doneness and
    delayed start (end of
    baking).

    quantity
    level of doneness
    delayed start
    duration of baking
    baking system and recommended level
    professional (Pro) mode

    If in the Automatic mode the symbol
    is selected, the programme switches to
    Professional (Pro) mode (see chapter BAKING BY SELECTING THE MODE).

    697491

    Touch the START/STOP key to start the baking process.
    The display shows all the selected settings.

    19



  • Page 20

    PREHEATING
    Cooking procedures for some dishes in the Auto mode also include the preheat function
    . When you select the food, the following notification will appear: "Selected program
    includes preheat function." (Confirm your selection with the KNOB.) "Preheating
    started." Do not insert the food yet. Actual and set temperature will alternate on the
    display.
    When the selected temperature is reached, the preheating process stops and an acoustic
    signal is emitted. The following notification will appear on the display: "Preheating
    complete." Open the door and insert the food. The program then resumes the cooking
    process with selected settings.

    When the preheat function is set, delayed start function cannot be used.

    697491

    20



  • Page 21

    B) BAKING BY SELECTING THE MODE OF
    OPERATION (Professional mode and steam mode)
    Confirm each setting by pressing the KNOB.
    Turn the KNOB and
    select Pro. Confirm
    your selection.

    Select your own
    basic settings.

    1

    2

    3

    4

    5

    BASIC SETTINGS
    1 pre-heating
    2 system (see table OVEN SYSTEMS)
    3 temperature in the oven
    ADDITIONAL SETTINGS
    4 duration of baking (see chapter TIMER FUNCTIONS – DURATION)
    5 Multiphase cooking (see chapter Multiphase cooking)
    6 (steam injection) (see chapter STEAM INJECTION)

    PREHEATING
    Use the preheat function if you wish to heat the oven to the desired temperature as
    quickly as possible. When this symbol
    is selected, the preheat function will be
    activated and a notification will appear: "Preheating started." Do not insert the food yet.
    Actual and set temperature will alternate on the display.
    When the selected temperature is reached, the preheating process stops and an acoustic
    signal is emitted.
    The following notification will appear on the display: "Preheating complete." Open the
    door and insert the food. The program then resumes the cooking process with selected
    settings.

    697491

    When the preheat function is set, delayed start function cannot be used.

    21



  • Page 22

    OVEN SYSTEMS (depending on the model)
    SYSTEM

    DESCRIPTION

    PRESET
    TEMPERATURE
    (°C)

    MIN – MAX
    TEMPERATURE
    (°C)

    TOP + BOTTOM HEAT
    The heaters in the bottom and in the ceiling of the oven
    cavity will radiate heat evenly into the oven interior.
    Pastry or meat can only be baked/roasted at a single
    height level.

    200

    30–230

    TOP HEAT
    Only the heater on the oven cavity ceiling will radiate
    heat. Use this heater to brown the upper side of the
    dish.

    150

    30–230

    BOTTOM HEAT
    Only the heater on the bottom of the oven cavity will
    radiate heat. Use this heater to brown the lower side of
    the dish.

    160

    30–230

    SMALL GRILL
    Only grill heater, a part of the large grill set, will operate.
    Use this heater to grill a few open sandwiches or beer
    sausages, or for toasting bread.

    230

    30–230

    LARGE GRILL
    The upper heater and the grill heater will operate. The
    heat is radiated directly by the grill heater installed in
    the oven ceiling. To boost the heating effect, the upper
    heater is activated as well. This system is used for
    grilling a smaller amount of open sandwiches or beer
    sausages, and for toasting bread.

    230

    30–230

    LARGE GRILL + FAN
    Grill heater and the fan will operate. This combination is
    used to grill meat and to roast larger chunks of meat or
    poultry at a single height level. It is also appropriate for
    dishes au gratin and for browning to a crispy crust.

    170

    30–230

    HOT AIR + BOTTOM HEAT
    Bottom heater, round heater, and the fan will operate.
    This is used to bake pizza, moist pastry, fruitcakes,
    leavened dough and shortcrust on several levels
    simultaneously.

    200

    30–230

    HOT AIR
    Round heater and the fan will operate. The fan installed
    in the back wall of the oven cavity makes sure the hot
    air constantly circulates around the roast or pastry. This
    mode is used for roasting meat and baking pastry at
    several levels simultaneously.

    180

    30–230

    ECO HOT AIR 1)
    In this mode, power consumption during the cooking
    process is optimized.
    This mode is used for roasting meat and baking pastry.

    180

    120- 230

    OVEN SYSTEMS

    697491

    22



  • Page 23

    SYSTEM

    DESCRIPTION

    PRESET
    TEMPERATURE
    (°C)

    MIN – MAX
    TEMPERATURE
    (°C)

    BOTTOM HEAT + FAN
    This is used for baking leavened but low-rising pastry
    and for preserving fruit and vegetables.

    180

    30–230

    ROASTING
    In the Auto Roast mode/system, the upper heater will
    operate in combination with the grill heater and the
    round heater. It is used for roasting all types of meat.

    180

    30–230

    OVEN SYSTEMS

    1)

    It is used for determining the energy efficiency class pursuant to the EN 60350-1
    standard.
    In this mode, the actual temperature in the oven is not displayed due to a special
    appliance operation algorithm and use of residual heat.
    SYSTEM

    DESCRIPTION

    HOT AIR WITH STEAM
    This system is used for cooking and defrosting. It allows
    quick and efficient cooking without changing the
    colour or shape of the food. Three options are available:

    PRESET TEMPERATURE (°C)

    MIN – MAX
    TEMPERATURE
    (°C)

    160

    HIGH: cooking escalopes, steaks, and smaller chunks
    of meat

    30–230

    MEDIUM: reheating cool/frozen meals, cooking fish
    fillets and vegetables au gratin

    30–230

    LOW: cooking large chunks of meat (roast, whole
    chicken), baking risen dough (bread and rolls), cooking
    lasagne etc. 

    30–230

    STEAM
    Use this for all types of meat, stews, vegetables, pies,
    cakes, bread, and dishes au gratin (i.e. food that require
    longer cooking time).

    100



    SOUS VIDE is a slow cooking procedure with food
    vacuum sealed and cooked at a specific temperature
    that is accurately maintained. The sous vide method
    is suitable for cooking meat, fish, and all types of fruit
    and vegetables. Food cooked in this way is juicy and it
    develops a fuller flavour.

    50

    30-95

    Touch the START/STOP key to start the baking process.
    The display shows all the selected settings.

    697491

    The symbol °C flashes on the display until the set temperature is reached. A sound
    signal beeps. During the process you cannot change the baking systems.

    23



  • Page 24

    TIMER FUNCTIONS – DURATION
    In the basic
    Professional mode you
    can select the Timer
    function. Confirm your
    selection by pressing
    the KNOB.
    Duration of oven
    operation

    Delayed start

    Setting the cooking time
    In this mode, you can define the duration of oven operation. Set the
    desired cooking time and confirm the selection (max. cooking time
    is 10 hours). The displayed end time is adjusted accordingly. Press
    START to start the cooking process. The display shows all the selected
    settings. Turn off all timer functions by setting the selected time to 0.

    Setting the delayed start
    Delayed switch-on is not possible on the systems small grill, large
    grill, and grill with fan.
    In this mode, you may specify the duration of the cooking process
    (cooking time) and the time when you wish the cooking process to
    stop (end time) (the delay can be set for 24 hours).
    Make sure the clock is accurately set to current time.
    Example:
    Current time: 12:00
    Cooking time: 2 hours
    End of cooking: 18:00
    First, set the COOKING TIME (2 hours). The sum of the current time
    and cooking time is automatically displayed (14:00). Then select END
    TIME and set the timer (18:00).
    Press START to start the cooking process. The timer will wait for the
    time to start the cooking process. The display shows the message:
    "Start delayed. Cooking will start at 16:00."
    When the set time expires, the oven will automatically stop operating.
    When the set time expires, the oven will automatically stop operating (end of cooking). A
    short acoustic signal will be emitted and the Finish menu will appear.
    After a few minutes of inactivity, the appliance goes into Standby mode.
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  • Page 25

    MULTIPHASE COOKING
    This mode allows you to combine three consequent different manners of food preparation
    in one baking process.
    By selecting different settings you can prepare dishes exactly as you wish.
    In the basic Pro
    mode, Multiphase
    cooking and Steam
    are available.
    Confirm the setting
    by pressing on the
    KNOB.
    Select:
    step 1, step 2, step 3
    Confirm the step by
    pressing the KNOB.

    Step 1 is already selected if you have set the Timer functions beforehand.
    Set the system,
    temperature and
    time. Confirm your
    settings with a
    CHECK MARK by
    pressing the KNOB.

    Entire baking time
    - end

    Progress of the
    current step

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    Temperature and duration of
    the selected step

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  • Page 26

    By touching the START key, the oven first starts operating according to step 1. (The
    progress bar on the bottom of the display indicates the current step of the baking
    process). When a certain time expires, step 2 is activated and then step 3 if it was
    selected.

    If you want to cancel any of the steps during the operation, turn the KNOB, select the
    step and cancel it by confirming with a CROSS MARK. You can only do this with the steps
    that haven't been initiated yet.

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  • Page 27

    STEAM INJECTION
    Steam injection is recommended when cooking:
    − meat (towards the end of the cooking process): the meat will be juicier and softer, and
    basting is not required. Meat: beef, veal, pork, venison, poultry, lamb, fish, sausages;
    − bread and bread rolls: use steam during the first 5–10 minutes of baking. The crust will
    be crunchy and nicely browned;
    − vegetable and fruit soufflés, lasagne, starchy dishes, puddings;
    − vegetables, especially potatoes, cauliflower, broccoli, carrots, zucchini, and eggplant.
    Steam injection is possible in professional mode when selecting cooking time. Cooking
    time must be long enough to allow steam injection.
    Total cooking time may not be shorter than 10 minutes.

    For steam injection,
    select the + symbol.
    Confirm the setting by
    pressing the knob.

    Rotate the KNOB and
    select a function.
    – Multiphase cooking
    (See chapter
    MULTIPHASE
    COOKING.)
    – Steam injection
    intensity in three levels
    A) STEAM INJECTION BY STEPS
    Set the steps (see chapter MULTIPHASE COOKING). Select the + symbol for steam
    injection. The system will automatically calculate individual steam injections according to
    total cooking time. Touch the START/STOP key to start oven operation.

    697491

    B) DIRECT STEAM INJECTION
    Direct steam injection takes place during the cooking process. Select the symbol
    .A
    warning appears: "Would you like to inject steam?" The symbol flashes until the process
    is complete. Direct steam injection can be repeated in three steps; then, the steam symbol
    disappears.

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  • Page 28

    C) STEAM COOKING (Steam – quick access to steam programs)
    Confirm each setting by pressing the KNOB.
    Rotate the KNOB
    and select the Steam
    mode. Confirm your
    selection by pressing
    the KNOB.
    Choose your own
    basic settings.

    1
    1
    2
    3
    4

    2

    3

    4

    System
    Oven temperature
    Cooking duration
    Multiphase cooking (see chapter MULTIPHASE COOKING)

    Use the preheat function if you wish to heat the oven to the desired temperature as
    quickly as possible.
    Fill the water tank with fresh water up to the MAX marking. Use the STEAM SET to cook
    vegetables, fish, meat, and potatoes – when not cooking in a sauce. Place the steam set
    into the 2nd guide.

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  • Page 29

    SOUS VIDE (STEAM COOKING)
    Season the food and seal it in a plastic bag suitable for vacuum sealing and sous vide
    cooking. Place the sealed bag containing the food onto the perforated tray and place it on
    the middle oven shelf.
    Rotate the KNOB and
    select Extras in the
    main menu. Confirm
    your selection by
    pressing the KNOB.

    Rotate the KNOB and
    select Sous–vide.

    Choose the cooking
    temperature and
    time.
    Cook the food for a
    long period of time
    at a low temperature
    (see cooking table).

    697491

    After the cooking process, remove the food from the bag. For a more intense flavour, the
    food can be quickly seared over hot oil.

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  • Page 30

    Dish

    Thickness
    (cm)

    Temperature
    icon (°C)

    Cooking time
    (minutes)

    Beef steak, medium

    3

    60

    150–180

    Beef steak, well done

    3

    70

    140–170

    Pork steak, medium

    3

    65

    70–100

    Pork steak, well done

    3

    70

    70–100

    Lamb steak, medium

    2

    60

    90–120

    Lamb steak, well done

    2

    70

    70–100

    Veal steak, medium

    3

    60

    90–120

    Veal steak, well done

    3

    70

    70–100

    Boneless chicken breast

    3

    65

    90–120

    Boneless duck breast

    3

    65

    120–150

    Boneless turkey breast

    3

    65

    180–210

    Fish fillet

    1

    55

    40–60

    Fish steak

    2

    55

    40–60

    Shrimps

    /

    60

    30–40

    Octopus, tentacles

    /

    85

    180–240

    Scallops

    /

    60

    40–60

    Carrots, chopped/sliced

    1

    85

    90–120

    Potatoes, cubed

    2

    85

    100–130

    Asparagus

    /

    85

    50–70

    Eggplant / aubergines

    1

    85

    50–70

    Fruit, chunks

    /

    70

    90–120

    MEAT

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  • Page 31

    D) STORING YOUR OWN PROGRAMME
    (MY MODE)
    When the cooking process is complete, the "Finish" menu will appear. Select the
    symbol to store your settings into the oven memory.
    Select the field with
    asterisks for which
    you will select a new
    recipe name.

    You can store up to 12 recipes in the memory.
    Rotate the KNOB and
    confirm respective
    characters to enter
    the name. If required,
    delete a character
    with the arrow; store
    the name with the
    check mark.

    You can retrieve your
    favourite recipes
    by choosing My
    mode in the main
    menu. Confirm your
    selection with the
    KNOB.

    The pre-set values
    are shown and you
    can change them if
    necessary.

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    When the program is complete, the Finish menu will appear. If you have made any
    changes, you can store them by selecting the
    symbol. Select a recipe with the same
    name. The sign "The program will be overwritten" appears on the display.
    - Confirm the selection to store the recipe under the same or a new name.
    – You may also cancel your selection. A display will appear on which you can select a new
    field and store the new recipe.

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  • Page 32

    START THE COOKING PROCESS
    The START/STOP key will flash before the start of the cooking process.
    Start the cooking process by touching the START/STOP key.
    Press and rotate the KNOB to change the current settings during cooking.

    If you open the door during operation, the cooking process will stop. It will resume
    when you close the door again. This has to be done within no more than 3 minutes;
    otherwise, operation will be aborted and "Finish" will appear on the display.

    END OF COOKING AND
    SWITCHING OFF THE OVEN
    For a pause in the cooking process, press the START/STOP key.
    Turn the KNOB and
    the menu Finish
    appears along with
    the symbols.

    Finish
    Select the icon and end the baking process. The display shows the
    main menu.

    Add duration
    You can extend the duration of baking by selecting the icon.
    You can determine a new time of the end of baking (see chapter
    TIMER FUNCTIONS – DURATION).

    Au gratin
    Choose this symbol to brown the upper layer of the dish after
    cooking.

    Add to favourites
    You can store the selected settings in the oven memory and use
    them again the next time.

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    After the use of the oven, some water may be left in the condensate channel
    (underneath the door). Wipe the channel with a sponge or a cloth.
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  • Page 33

    SELECTING ADDITIONAL
    FEATURES
    Turn the KNOB and
    select Extras in the
    main menu. Confirm
    your selection. The
    additional functions
    menu is displayed.

    Some functions are not available with some systems; an acoustic signal sounds in such
    cases.

    Steam cleaning (steam-clean)
    This program makes it easier to remove any stains from inside the
    oven. (See chapter CLEANING AND MAINTENANCE.)

    Defrost
    In this mode, the air circulates without any heaters operating.
    Only the fan is operating.
    It is used for slow defrosting of frozen food (cakes, pastry, bread
    and rolls, and deep-frozen fruit).
    By selecting the symbol, set the type of food, weight, and the time
    of start and end of defrosting process.
    Halfway through the defrost time, the pieces should be turned
    over, stirred and separated if they were frozen together.

    Reheating
    Reheating can be used to keep the food that is already cooked
    warm. Select the symbol to set the temperature, and reheating
    start and end time.

    Plate warmer

    697491

    Use this function to pre-heat your dinnerware (plates, cups) before
    serving food in it to keep the food warm longer. By selecting the
    symbol, you can set the temperature and the time of start and end
    of the heating process.

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  • Page 34

    Regenerate
    This cooking mode can be used to reheat the food that has already
    been cooked. As the food is reheated with steam, it does not loose
    its quality.
    The flavour and texture are maintained as if the food was freshly
    cooked. Several dishes can be regenerated at the same time.
    • With this function, you can select the start and the end of the
    regeneration process.

    Rapid pre-heat
    Use this function if you wish to heat the oven to the desired
    temperature as quickly as possible. Not appropriate for cooking
    food. When the oven heats up to the set temperature, the heating
    process is completed and the oven is ready for operation in the
    selected programme.

    Shabbat
    In this mode set the temperature between 85 and 180 °C and set
    the time (up to 74 hours) for Sabbath activities. Press START to
    start the countdown. A light will be lit in the oven. All sounds and
    operation will be deactivated, except for the ON/OFF key. After
    the end, you can save your settings.

    In the case of power outage, Shabbat mode is cancelled and
    oven goes back in the start position.

    Warning: producer is not responsible for unproper use of
    Shabbat mode.

    Sous vide
    It is used for slow cooking in vacuum, using steam. Slowly cook the
    vacuum-sealed food at a low temperature. The food will develop a
    fuller flavour and more vitamins and minerals will be retained.

    Turn the KNOB to
    display the Finish
    menu with a display
    of symbols.

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  • Page 35

    SELECTING GENERAL SETTINGS
    Turn the KNOB and
    select Settings in the
    main menu. Confirm
    your selection.

    By turning the KNOB
    you can move around
    the menu. Confirm
    each selection by
    pressing the KNOB.

    General
    Language – select the language in which you want the text to be
    displayed.
    Date – set the date when connecting the appliance to the power
    mains for the first time or if the appliance has been disconnected
    from the power mains for a longer period of time (more than one
    week). Set the day, month and year.
    Time – time of day must be set when you connect the appliance
    to the power mains for the first time or if the appliance has been
    disconnected from the power mains for a longer period of time
    (more than one week). Set the CLOCK - time. In the Time field you
    can also select digital or analogue clock display.
    Sound – the volume of the sound signal can be set only when no
    time feature is activated (only the time of day is shown).
    Volume - you can choose three different levels of volume.
    Sound of key - you can activate or deactivate it.
    Sound on start/stop - you can activate or deactivate it.

    Display
    In this menu you can set:
    Brigthness - you can set three different levels.
    Night mode - set the timeframe when you want the display to be
    dimmed.
    Appliance to stand-by mode - the display automatically switches
    off after 1 hour.

    Cooking settings

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    Descaling procedure.
    Water hardness

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  • Page 36

    System
    Appliance information
    Factory settings
    Oven light during operation - illumination is turned off when you
    open the door during the baking process.
    Oven illumination - oven illumination is activated automatically
    when you open the door or turn on the oven. When the baking
    process is finished, the light stays on for about 1 minute. You can
    turn the light on or off by pressing the light button.

    CHILD LOCK
    It is activated by touching the CHILD LOCK key. The message
    "Child lock ON" is displayed. Touch the key again to deactivate the
    child lock.

    If the child lock is activated with no timer function engaged
    (only clock is displayed), the oven will not operate. If the child
    lock is activated after a timer function has been set, the oven will
    operate normally; however, it will not be possible to change the
    settings. When the child lock is activated, systems or additional
    functions cannot be changed. The only possible change is to end
    the cooking process. Child lock will remain active after the oven is
    switched off. To select a new system, the child lock must first be
    deactivated.

    SETTING THE MINUTE MINDER
    The minute minder can be used separately, independently of the
    oven operation. It is activated by pressing the key. The maximum
    setting is 10 hours. When the set time expires, an acoustic signal
    sounds, which can be turned off by pressing any key or is turned
    off automatically after one minute.

    After a power outage or after the appliance is switched off, all
    additional settings will remain stored.

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  • Page 37

    DESCRIPTIONS OF SYSTEMS
    (COOKING MODES) AND
    COOKING TABLES
    If your desired food cannot be found in the cooking table, find information for similar food.
    The information displayed applies to cooking in a single level.
    An interval of suggested temperature is indicated. Start with a lower temperature setting
    and increase it if you find the food is not browned sufficiently.
    Cooking times are rough estimates and may vary subject to some conditions.
    Only preheat the oven if required by the recipe of in the tables in this instruction manual.
    Heating an empty oven consumes a lot of energy. Hence, baking several types of pastry
    or several pizzas successively will save a lot of energy as the oven will already have been
    preheated.
    When using parchment paper, make sure it is resistant to high temperatures.
    When cooking larger chunks of meat or pastry, a lot of steam will be generated inside the
    oven, which in turn may condense on the oven door. This is a normal phenomenon which
    will not affect the operation of the appliance. After the cooking process, wipe the door
    and the door glass dry.
    Switch off the oven approximately 10 minutes before the end of the cooking process to
    save energy by making use of the accumulated heat.
    Do not cool the food in a closed oven to prevent condensation (dew).

    697491

    The symbol * means that the oven should be preheated using the selected cooking
    system.

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  • Page 38

    TOP + BOTTOM HEAT
    The heaters in the bottom and in the ceiling
    of the oven cavity will radiate heat evenly
    into the oven interior.
    2

    Roasting meat
    Use enamel coated, tempered glass, clay, or cast iron pans or trays.
    Stainless steel trays are not suitable as they strongly reflect the heat.
    During roasting, provide enough moisture to keep the meat from burning.
    Turn the meat during roasting.
    If you cover the roast, it will remain juicier.
    Type of food

    Weight (g)

    Guide (from
    the bottom)

    Temperature
    (°C)

    Cooking time
    (min)

    MEAT
    Pork roast

    1500

    1

    180-200

    90-120

    Pork shoulder

    1500

    1

    180-200

    110-140

    Pork roulade

    1500

    2

    180-200

    90-110

    Roast beef

    1500

    1

    170-190

    120-150

    Veal roulade

    1500

    2

    180-200

    80-100

    Lamb sirloin

    1500

    1

    180-200

    60-80

    Rabbit loin

    1000

    2

    180-200

    50-70

    Deer shank

    1500

    1

    180-200

    90-120

    /

    2

    180-200

    15-30

    200 g/piece

    2

    190-210

    40-50

    Meat rolls
    FISH
    Braised fish

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  • Page 39

    Baking pastry
    Only use one level and dark baking sheets or trays. In light-coloured baking sheets or
    trays, the browning of the pastry will be poorer, as such equipment will reflect the heat.
    Always place the baking trays on the grid. If you are using the supplied baking sheet,
    remove the grid. Cooking time will be shorter if the oven is preheated.
    Type of food

    Guide (from the
    bottom)

    Temperature
    (°C)

    Cooking time
    (min)

    220

    10-15

    White bread, 1 kg *

    2
    180-190

    30-40

    Buckwheat bread, 1 kg *

    2

    180-190

    50-60

    Whole grain bread, 1 kg *

    2

    180-190

    50-60

    Rye bread, 1 kg *

    2

    180-190

    50-60

    Spelt bread, 1 kg *

    2

    180-190

    50-60

    Sweet soufflé

    2

    170-190

    40-50

    Bread rolls *

    2

    190-210

    20-30

    Walnut cake

    1

    170-180

    50-60

    Sponge cake *

    1

    160-170

    30-40

    Macarons (meringue
    pastry)

    2

    130-150

    15-25

    Vegetable rolls

    2

    190-200

    25-35

    Fruit rolls

    2

    190-200

    25-35

    Small pastries made
    with yeast dough

    2

    200-210

    20-30

    Cabbage pirozhki *

    2

    190-200

    25-35

    Fruitcake

    1

    130-150

    80-100

    Meringue cookies

    2

    80-90

    110-130

    Jelly-filled rolls
    (Buchtel)

    2

    170-180

    30-40

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    PASTRY

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  • Page 40

    Tip

    Use

    Is the cake done?

    • Pierce the cake at the top with a wooden toothpick or
    skewer. If there are no traces on the pick or the skewer
    when pulled out, the cake is done.

    Did the cake collapse?

    • Check the recipe.
    • Next time, use less liquid.
    • Note the mixing time when using small mixers, blenders
    etc.

    The cake is too light at
    the bottom?

    • Use a dark-coloured baking sheet or tray.
    • Place the baking sheet one guide lower and switch on the
    lower heater towards the end of the cooking progress.

    Cake with moist stuffing
    is underdone?

    • Increase temperature and extend baking time.

    Do not insert the deep baking tray into the first guide.

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  • Page 41

    LARGE GRILL, SMALL GRILL

    4
    2

    When grilling food with the large grill, the
    upper heater and the grill heater fitted on
    the ceiling of the oven cavity will operate.
    When grilling with the small grill, only the
    grill heater (a part of the large grill set) will
    operate.
    Max allowed temperature : 230°C.

    Pre-heat the infra red (grill) heater for five minutes. Supervise the cooking process at all
    times. The meat may burn quickly due to high temperature!
    Roasting with the grill heater is suitable for crispy and low-fat cooking of bratwurst, cuts
    of meat and fish (steaks, escalopes, salmon steaks etc.) or toasted bread.
    When grilling directly on the grid, smear it with oil to prevent the meat from sticking onto
    it and insert it into the 4th guide. Insert the drip tray into the 1st or 2nd guide.
    When grilling in a tray, provide enough moisture to keep the meat from burning. Turn the
    meat during grilling.
    After each grilling, clean the oven and the accessories.
    Grilling table – small grill
    Type of food

    Weight (g)

    Guide (from
    the bottom)

    Temperature
    (°C)

    Cooking time
    (min)

    180 g/piece

    3

    230

    20-25

    MEAT
    Beefsteak, rare
    Pork neck fillet

    150 g/piece

    3

    230

    25-30

    Cutlets/chops

    280 g/piece

    3

    230

    30-35

    Grill sausages

    70 g/piece

    3

    230

    20-25

    Toast

    /

    3

    230

    5-10

    Open sandwiches

    /

    3

    230

    5-10

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    TOASTED BREAD

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  • Page 42

    Grilling table – large grill
    Type of food

    Weight (g)

    Guide (from
    the bottom)

    Temperature
    (°C)

    Cooking time
    (min)

    Beefsteak, rare

    180 g/piece

    3

    230

    10-15

    Beefsteak, well done

    180 g/piece

    3

    230

    15-20

    Pork neck fillet

    150 g/piece

    3

    230

    15-20

    Cutlets/chops

    280 g/piece

    3

    230

    20-25

    Veal escalope

    140 g/piece

    3

    230

    15-20

    Grill sausages

    70 g/piece

    3

    230

    10-20

    Spam (Leberkäse)

    150 g/piece

    3

    230

    15-20

    200 g/piece

    3

    230

    15-20

    6 slices of bread

    /

    3

    230

    1-4

    Open sandwiches

    /

    3

    230

    2-5

    MEAT

    FISH
    Salmon steaks/fillets
    TOASTED BREAD

    When grilling in a baking tray, make sure there is enough liquid in the tray to prevent
    burning. Turn the meat during cooking.
    When baking trout, pat the fish dry with a paper towel. Season on the inside; coat with oil
    on the outside and place on the grid. Do not turn the fish when grilling.

    Always keep the oven door closed when using the grill (infrared)
    heater.
    Grill heater, grid, and other oven accessories get very hot during
    grilling. Therefore, use oven mitts and meat tongs.
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  • Page 43

    LARGE GRILL + FAN

    4
    2

    Type of food

    In this operating mode, the grill heater and
    the fan operate simultaneously. Suitable for
    grilling meat, fish, and vegetables.
    (See descriptions and tips for Large grill
    and Small grill.)

    Weight (g)

    Guide
    (from the
    bottom)

    Temperature
    (°C)

    Cooking time
    (min)

    2000

    1

    180-200

    90-110

    MEAT
    Duck
    Pork roast

    1500

    1

    170-190

    90-120

    Pork shoulder

    1500

    1

    160-180

    100-130

    Half of chicken

    700

    1

    190-210

    50-60

    Chicken

    1500

    1

    200-220

    60-80

    Meat loaf

    1500

    1

    160-180

    70-90

    200 g/piece

    2

    200-220

    20-30

    Trout

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    FISH

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  • Page 44

    HOT AIR + BOTTOM HEAT
    The bottom heater, the round heater, and
    the hot air fan will operate. Suitable for
    baking pizzas, apple pies, and fruitcakes.
    2

    Type of food

    Guide (from the
    bottom)

    (See descriptions and tips for UPPER and
    BOTTOM HEATER.)

    Temperature (°C)

    Cooking time
    (min)

    Cheesecake, short crust

    2

    160-170

    60-70

    Pizza *

    2

    220-230

    10-15

    Quiche Lorraine,
    shortcrust

    1

    200-210

    50-60

    Apple strudel, phyllo
    dough

    2

    180-190

    50-60

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  • Page 45

    HOT AIR
    Round heater and the fan will operate. The
    fan installed in the back wall of the oven
    cavity makes sure the hot air constantly
    circulates around the roast or pastry.
    2

    Roasting meat:
    Use enamel coated, tempered glass, clay, or cast iron pans or trays.
    Stainless steel trays are not suitable as they strongly reflect the heat.
    During roasting, provide enough moisture to keep the meat from burning. Turn the meat
    during roasting. If you cover the roast, it will remain juicier.
    Type of food

    Weight (g)

    Guide (from
    the bottom)

    Temperature
    (°C)

    Cooking time
    (min)

    Pork roast, including
    skin

    1500

    1

    170-190

    90-120

    Chicken, whole

    1500

    2

    180-200

    70-90

    Duck

    2000

    1

    170-190

    120-150

    Chicken breast

    1000

    2

    190-210

    50-60

    Stuffed chicken

    1500

    1

    190-210

    110-130

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    MEAT

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  • Page 46

    Baking pastry
    Pre-heating of the oven is recommended.
    Small pastries can be baked in low trays in several levels (2nd and 3rd).
    Keep in mind that with different baking trays, the baking time may vary.
    You may have to remove the upper tray sooner than the lower one.
    Always place the baking pans on the grid; if you are using the supplied baking tray, remove
    the grid.
    Small pastries should be of the same thickness in order to achieve even browning.
    Type of food

    Guide (from the
    bottom)

    Temperature
    (°C)

    Cooking time
    (min)

    Sponge cake

    1

    160-170

    30-40

    Crumble cake

    2

    170-180

    25-35

    Plum cake

    1

    160-170

    30-40

    Sponge roll *

    2

    170-180

    15-25

    PASTRY

    Fruit cake, short crust

    1

    170-180

    50-70

    Challah (braided yeast bun)

    2

    170-180

    35-50

    Apple strudel

    2

    180-190

    50-60

    Pizza *

    2

    210-220

    15-20

    Biscuits, short crust *

    2

    160-170

    15-25

    Biscuits, pressed *

    2

    150-160

    20-30

    Small cakes *

    2

    150-160

    20-30

    Cookies, leavened

    2

    180-190

    20-35

    Cookies, phyllo dough

    2

    180-190

    20-30

    Cream-filled pastry

    2

    190-200

    25-45

    Apple and cottage cheese
    strudel

    2

    180-190

    55-70

    Pizza

    2

    190-200

    20-35

    Fried potatoes, oven-ready

    2

    210-220

    25-40

    Croquettes, oven-baked

    2

    210-220

    20-35

    FROZEN PRODUCTS

    Do not insert the deep baking tray into the first guide.

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  • Page 47

    ECO HOT AIR
    Round heater and the fan will operate.
    The fan installed on the back wall of
    the oven cavity makes sure the hot air
    constantly circulates around the meat,
    vegetables, or pastry.

    Type of food

    Guide (from the
    bottom)

    Temperature
    (°C)

    Cooking time
    (min)

    Pork roast, 1 kg

    1

    200-210

    110-130

    Pork roast, 2 kg

    1

    200-210

    130-150

    Beef roast, 1 kg

    1

    210-220

    100-120

    Whole fish, 200 g/piece

    2

    200-210

    40-50

    Fish fillet, 100 g/piece

    2

    210-220

    25-35

    MEAT

    FISH

    PASTRY
    Pressed cookies

    2

    180-190

    20-30

    Small cupcakes

    2

    190-200

    30-35

    Sponge roll

    2

    200-210

    15-25

    Fruit cake, short crust

    1

    190-200

    55-65

    Potatoes au gratin

    2

    190-200

    40-50

    Lasagne

    2

    200-210

    45-55

    Pommes frites, 1 kg

    2

    230-240

    35-45

    Chicken medallions, 0.7 kg

    2

    220-230

    30-40

    Fish sticks, 0.6 kg

    2

    220-230

    30-40

    DISHES AU GRATIN

    FROZEN PRODUCTS

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    Do not insert the deep baking tray into the first guide.

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  • Page 48

    BOTTOM HEAT + FAN
    This is used for baking leavened but lowrising pastry and for preserving fruit and
    vegetables. Use the second guide from the
    bottom and a rather shallow baking tray
    to allow the hot air to circulate across the
    upper side of the dish.

    PRESERVATION
    Prepare the food to be preserved and jars as usual. Use jars with a rubber sealing ring and
    a glass cover. Do not use jars with threaded or metal caps or metal tins. Make sure the jars
    are of equal size, filled with the same contents, and tightly sealed.
    Pour 1 litre of hot water into the deep tray (approx. 70°C) and place 6 1-litre jars into the
    tray. Place the tray into the oven on the second guide.
    During preservation, observe the food and cook until the liquid in the jars starts to simmer
    – when bubbles appear in the first jar.
    Type of food

    Guide (from
    the bottom)

    Temperature (°C)

    Cooking
    time (min)

    Temperature at the
    start of
    simmering

    Resting
    time in the
    oven (min)

    Strawberries
    (6×1 l)

    2

    180

    40-60

    switch off

    20-30

    Stone fruits
    (6×1 l)

    2

    180

    40-60

    switch off

    20-30

    Fruit mush
    (6×1 l)

    2

    180

    40-60

    switch off

    20-30

    Pickled
    gherkins (6×1 l)

    2

    180

    40-60

    switch off

    20-30

    Beans/carrots
    (6×1 l)

    2

    180

    40-60

    120 °C, 60
    min

    20-30

    FRUIT

    VEGETABLE

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  • Page 49

    ROASTING
    In the Auto Roast mode, the upper heater
    will operate in combination with the grill
    heater and the round heater. It is used for
    roasting all types of meat.
    2
    1

    When roasting directly on the grid, smear it with oil to prevent the meat from sticking
    onto it and insert it into the 2rd guide. Insert the drip tray into the 1nd or 2nd. When
    roasting meat in the tray, insert the tray into the 1nd guide.
    Set the cooking system and temperature, and the final temperature of the dish.
    Type of
    food

    Weight (g)

    Guide (from
    the bottom)

    Temperature
    (°C)

    Cooking
    time (min)

    Core
    temperatur
    (°C)

    Beef
    tenderloin

    1000

    2

    170-190

    60-80

    55-75*

    Chicken,
    whole

    1500

    2

    180-200

    65-85

    85-90

    Turkey

    4000

    2

    170-190

    150-180

    85-90

    Pork roast

    1500

    2

    170-190

    100-120

    70-85

    Meat loaf

    1000

    2

    170-190

    50-65

    80-85

    Veal

    1000

    2

    170-190

    70-90

    75-85

    Lamb

    1000

    2

    180-200

    50-70

    75-85

    Venison

    1000

    2

    180-200

    60-90

    75-85

    Whole fish

    1000

    2

    170-190

    40-50

    75-85

    Chicken
    thighs

    1000

    2

    190-210

    45-55

    85-90

    697491

    * rare = 55–60 °C; medium = 65–70 °C; well done = 70–75 °C

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  • Page 50

    HOT AIR WITH STEAM
    Water from the steam generator enters
    the oven cavity in the form of steam. In
    addition, round heater with fan operates to
    provide continuous circulation of the hot air
    and steam.

    2

    Fill the water tank with fresh water.

    Type of food

    Weight (g)

    Guide
    (from the
    bottom)

    Steam
    intensity

    Temperature (°C)

    Cooking
    time (min)

    Beef/leg

    1000

    1

    1

    170-190

    80-110

    Beef/tenderloin

    1000

    1

    2

    180-200

    50-70

    Veal/leg

    1000

    1

    1

    180-200

    80-110

    Lamb

    1000

    1

    1

    180-200

    60-90

    Poultry, whole

    1500

    1

    1

    180-200

    65-85

    Poultry/breast

    1000

    2

    3

    180-200

    50-60

    Pork/fillet

    1000

    1

    2

    180-200

    50-70

    200 g/
    piece

    2

    2

    190-210

    25-35

    Fish
    Potatoes

    1000

    2

    1

    190-210

    45-60

    Potatoes with broccoli

    1000

    2

    2

    180-200

    35-50

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  • Page 51

    STEAM
    Water from the steam generator enters the
    oven cavity in the form of steam.

    Fill the water tank with fresh water.
    2

    Meat

    Sauerkraut and sausage

    Weight (g)

    Guide (from
    the bottom)

    Temperature
    (°C)

    Cooking time
    (min)

    700

    3

    100

    30-40

    Beef steak

    1000

    3

    100

    40-50

    Chicken breast

    1000

    3

    100

    20-30

    Shrimps

    1000

    3

    100

    20-30

    Fish fillet

    500

    3

    80

    15-20

    Fish steak

    500

    3

    80

    20-25

    Whole fish

    400

    3

    100

    20-30

    Mussels

    1000

    3

    100

    15-20

    Frankfurter sausage

    1000

    3

    85

    10-15

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    Type of food

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  • Page 52

    Vegetable
    Type of food

    Weight (g)

    Ratio
    food:liquid

    Guide
    (from the
    bottom)

    Temperature (°C)

    Cooking
    time (min)

    String beans

    500

    /

    3

    100

    50-60

    Beans – seeds

    500

    1:2

    2

    100

    80-90

    Peas

    500

    /

    3

    100

    20-25

    Caulifl ower – whole

    500

    /

    3

    100

    20-30

    Caulifl ower –
    chopped

    500

    /

    3

    100

    15-20

    Broccoli – whole

    500

    /

    3

    100

    15-25

    Broccoli – chopped

    500

    /

    3

    100

    15-20

    Carrot – whole

    500

    /

    3

    100

    20-30

    Carrot – diced

    500

    /

    3

    100

    15-25

    Corn

    500

    /

    3

    100

    20-30

    Chickpeas

    500

    1:2

    2

    100

    70-80

    Fennel

    500

    /

    3

    100

    15-25

    Kohlrabi

    500

    /

    3

    100

    20-30

    Red beets - whole

    500

    /

    3

    100

    50-60

    Bell peppers

    500

    /

    3

    100

    15-20

    Radicchio

    500

    /

    3

    100

    15-20

    Brussels sprout

    500

    /

    3

    100

    15-25

    Asparagus

    500

    /

    3

    100

    15-25

    Spinach

    500

    /

    3

    100

    5-10

    Swiss chard

    500

    /

    3

    100

    15-20

    Mixed vegetables

    1000

    /

    3

    100

    20-30

    Cabbage

    500

    /

    3

    100

    30-40

    Chinese cabbage

    500

    /

    3

    100

    25-35

    Eggplant /
    aubergines

    500

    /

    3

    100

    15-20

    Courgettes

    500

    /

    3

    100

    10-15

    Potatoes, whole

    500

    /

    3

    100

    30-40

    Potatoes, sliced

    500

    /

    3

    100

    25-35

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  • Page 53

    Pasta/rice/cereals
    Type of food

    Weight (g)

    Ratio
    food:liquid

    Guide
    (from the
    bottom)

    Temperature (°C)

    White rice

    200

    1:2

    2

    100

    25-35

    Brown rice

    200

    1:2

    2

    100

    60-70

    Recipe

    1:2

    2

    100

    30-40

    Pasta

    200

    1:2

    2

    100

    15-25

    Whole grain pasta

    200

    1:2

    2

    100

    15-25

    Millet

    250

    1:1

    2

    100

    25-35

    Gnocchi

    500

    /

    3

    100

    15-25

    Dumplings

    500

    /

    3

    100

    15-25

    Tortellini

    500

    /

    3

    100

    20-30

    Couscous

    500

    1:1

    2

    100

    15-20

    Ravioli

    500

    /

    3

    100

    15-20

    Weight (g)

    Ratio
    food:liquid

    Guide
    (from the
    bottom)

    Temperature (°C)

    Cooking
    time (min)

    Risotto

    Cooking
    time (min)

    Desserts
    Type of food

    Melting chocolate *

    200

    /

    2

    50

    20-30

    Soaking/dissolving
    gelatin *

    1 pack

    /

    2

    50

    15-20

    Rice pudding

    Recipe

    1:4

    2

    100

    30-40

    Leavened dough

    Recipe

    /

    2

    40

    25-35

    Crème caramel

    Recipe

    /

    2

    100

    40-50

    * Cover the container with a lid or foil

    Egg dishes
    Weight (g)

    Guide (from
    the bottom)

    Temperature
    (°C)

    Soft-boiled eggs

    200

    2

    100

    10-15

    Hard-boiled eggs

    200

    2

    100

    15-20

    Poached eggs

    200

    2

    100

    13-17

    Scrambled eggs
    Omelette with
    bacon

    Cooking time
    (min)

    200

    2

    100

    10-15

    Recipe

    2

    100

    15-20

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    Type of food

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  • Page 54

    Fruit
    Type of food

    Weight (g)

    Guide (from
    the bottom)

    Temperature
    (°C)

    Cooking time
    (min)

    Apple slices

    500

    3

    100

    5-15

    Apricot slices

    500

    3

    100

    5-15

    Cherries

    500

    3

    100

    10-15

    Gooseberries

    500

    3

    100

    5-15

    Pear – chunks

    500

    3

    100

    5-15

    Plums

    500

    3

    100

    5-15

    Rhubarb

    500

    3

    100

    5-15

    Nectarines

    500

    3

    100

    5-10

    Type of food

    Weight (g)

    Guide (from
    the bottom)

    Temperature
    (°C)

    Defrosting
    time (min)

    Frozen meat

    500

    2

    50

    40-50

    Frozen poultry

    1500

    2

    50

    50-60

    Frozen fish, 200 g
    / piece

    1000

    2

    50

    35-45

    Frozen fruit

    500

    2

    50

    10-20

    Frozen ready-made
    meals

    1000

    2

    60

    45-60

    Defrosting

    To dry the inside of the oven, set hot air and botton heater

    to 170 °C for 15 minutes.

    After the end of the programme leave the oven door open for at least two minutes to let the steam out
    and let the inside of the appliance become dry.

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  • Page 55

    Roasting with a meat probe (depending on the model)
    In this mode, set the desired temperature of the food core. The oven operates until the
    food core reaches the set temperature. Temperature core is measured by the temperature
    probe.

    1

    Remove the cap (the socket is in the
    front upper corner of the oven right
    wall).

    2

    Connect the meat probe plug to the
    socket and stick the probe into the
    food. (If any timer settings were activated,
    they will be cancelled.)

    Select the system
    (example: hot air).

    Preset temperature and probe temperature will be displayed. Set the cooking system and
    temperature, and the final temperature of the dish.
    Touch the START key.

    During cooking, the rising temperature of the core will be displayed (the desired core
    temperature may be adjusted during the cooking process).
    When the set core temperature is reached, the cooking process will stop.
    An acoustic signal will be heard which you may turn off by touching any key. After one minute,
    the acoustic signal will be switched off automatically. Clock will appear on the display.

    697491

    After the cooking process, replace the cap of the meat probe socket.

    55



  • Page 56

    Degrees of doneness for meat
    TYPE OF MEAT

    Core temperature (°C)

    BEEF
    Raw

    40-45

    Rare

    55-60

    Medium

    65-70

    Well done

    75-80

    VEAL
    Well done

    75-85

    PORK
    Medium

    65-70

    Well done

    75-85

    LAMB
    Well done

    79

    MUTTON
    Raw

    45

    Rare

    55-60

    Medium

    65-70

    Well done

    80

    GOAT MEAT
    Medium

    70

    Well done

    82

    POULTRY
    Well done

    82

    FISH
    Well done

    65-70

    Only use the probe intended for use with your oven.
    Make sure the probe does not touch the heater during cooking.
    After the cooking process, the probe will be very hot. Take care
    to prevent burning.
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  • Page 57

    MAINTENANCE & CLEANING
    Before you start cleaning the appliance, disconnect it from the
    power mains and let it cool down.
    Cleaning and maintenance of the appliance should not be
    performed by children without appropriate supervision!

    Aluminium surfaces
    Aluminium surfaces should be cleaned with non-abrasive liquid detergents intended for
    such materials.
    Apply the detergent on a wet cloth, clean the surface and rinse with water.
    Do not apply the cleaner directly on the surface.
    Do not use abrasive cleaners or abrasive sponges.
    Note: The surface should not come into contact with oven cleaning sprays; this may cause
    visible and permanent damage.

    Stainless steel front panels
    (depending on the model)
    Clean the surface with a mild cleaner (soapsuds) and a soft non-abrasive sponge.
    To avoid damages to the surface, do not use abrasive or solvent-based cleaners.

    Lacquer-coated and plastic surfaces
    (depending on the model)
    Never use abrasive cleaners and sponges, alcohol-based cleaners or pure alcohol to clean
    the knobs, door handles, labels and the rating plate.
    Remove the stains immediately using a soft cloth and liquid detergents. You may
    also use the cleaners made especially for this type of surfaces; in this case, follow the
    manufacturer’s instructions.

    697491

    The aluminium surfaces should never come into contact with oven cleaning sprays, as
    these will cause visible and permanent damage.

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  • Page 58

    CONVENTIONAL OVEN CLEANING
    You may use the standard cleaning procedure to clean stubborn dirt in the oven (using
    cleaners or an oven spray). After such cleaning, rinse the cleaner residues thoroughly.
    Clean the oven and the accessories after each use to prevent the dirt from burning into the
    surface. The easiest way to remove grease is by using warm soapsuds while the oven is still
    warm.
    With stubborn dirt and grime, use conventional oven cleaners. Rinse the oven thoroughly
    with clean water to remove all cleaner residue. Never use aggressive cleaners, abrasive
    cleaners, abrasive sponges, stain and rust removers etc.
    Clean the accessories (baking sheets and trays, grids etc.) with hot water and detergent.
    The oven, the oven cavity and the baking trays are lined with a special enamel coating for
    a smooth and resistant surface. This special coating makes cleaning at room temperature
    easier.

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  • Page 59

    STEAM CLEANING PROGRAM (STEAM
    CLEAN)
    Before running the cleaning program, remove all large chunks of dirt and food residues
    from the oven cavity.
    Fill the water tank with water and set the steam cleaning program.
    In the main menu,
    select Extras and
    Steam clean.
    Confirm your
    selection by pressing
    the KNOB.
    Press the START
    key.

    When the program is complete, wait for the oven to cool down sufficiently so that you can
    safely wipe the oven interior.
    When the program is complete, the stains on the oven enamel walls will be softened,
    which allows easier cleaning.
    Wipe the stains with a damp cloth.

    If the cleaning process is not successful (in case of particularly stubborn dirt), repeat
    it.

    697491

    Use the cleaning program after the oven has fully cooled down.

    59



  • Page 60

    CLEANING THE STEAM SYSTEM
    Cleaning depends on the water hardness level.
    Water hardness

    °N

    Number of coloured stripes
    on the test strip

    Soft

    0–3 dH

    4 green stripes

    Slightly hard

    3-7 dH

    1 red stripe

    Medium hard

    7-14 dH

    2 red stripes

    Hard

    14-21 dH

    3 red stripes

    >21 dH

    4 red stripes

    Very hard

    We recommend using the descaling agent as it delivers quality results of the steam
    system cleaning process.
    The following note will appear on the display: "Please run the descaling procedure." The
    notes on the display will guide you through the descaling procedure.

    1. Add the descaling agent into the water tank.
    2. Descaling procedure is in progress.
    3. Descaling procedure complete. Please remove the liquid, rinse the water tank and add
    fresh water for the rinsing process.
    4. Rinsing process complete. Clean the tank and wipe the oven.
    Also clean the filter foam (see chapter CLEANING THE FILTER FOAM)

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  • Page 61

    CLEANING THE FILTER FOAM
    Any time you clean the water tank or descale the appliance, also clean the filter foam.

    1

    Open the water tank cover.

    2

    Remove the inlet pipe from the pipe
    attachment.

    3

    Clean the inlet pipe with the filter foam
    under running water. Rinse the foam
    clean so that there are no visible impurities
    on it. Thus, you will make sure the appliance
    operates correctly and preserve the fresh
    flavour and smell of food.

    697491

    If the filter foam is detached from the
    inlet pipe, replace it by inserting
    the pipe to the depth of two thirds of the
    overall foam length.

    61



  • Page 62

    REMOVING AND CLEANING WIRE AND
    TELESCOPIC EXTENDIBLE GUIDES
    Only use conventional cleaners to clean the guides.

    1

    Undo the screw.

    2

    Remove the guides from the holes in
    the back wall.

    After cleaning, re-tighten the screws on the guides with a
    screwdriver.

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  • Page 63

    REMOVING AND INSERTING THE OVEN
    DOOR

    1

    First, fully open the door (as far as it will
    go).

    2

    B

    Slightly lift the two retainers and pull
    towards you.

    A

    3

    Slowly close the door to a 45-degree
    angle (relative to the position of the
    fully closed door); then, lift the door and pull
    it out.

    To replace the door, observe the
    reverse order. If the door does not open or
    close properly, make sure the notches on
    the hinges are aligned with the hinge beds.

    697491

    When replacing the door, always make sure the hinge retainers
    are correctly placed in the hinge beds to prevent sudden closing
    of the main hinge which is connected to a strong main spring. If
    the main spring is engaged, there is a risk of injury.

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  • Page 64

    DOOR LOCK (depending on the model)
    To open it, gently push it to the right with
    your thumb and pull the door outwards at
    the same time.
    When the oven door is closed, the
    door lock automatically returns to the
    initial position.

    DEACTIVATING AND ACTIVATING THE
    DOOR LOCK
    The oven should be cooled down
    completely.
    First, open the oven door.

    klik

    Push the door lock to the right by 90° with
    your thumb until you feel a click. The door
    lock is not deactivated.

    90°

    To reactivate the door lock, open the oven
    door and use your right-hand index finger
    to pull the lever towards you.

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  • Page 65

    SOFT DOOR OPENING (depending on the model)
    Oven door is fitted with a system that dampens the door opening force, starting at the
    75-degree angle.
    SOFT DOOR CLOSING (depending on the model)
    Oven door is fitted with a system that dampens the door closing force, starting at the
    75-degree angle. It allows simple, quiet, and smooth closing of the door. A gentle push
    (to a 15-degree angle relative to the closed door position) is enough for the door to close
    automatically and softly.

    697491

    If the force applied to close the door is too strong, the effect of
    the system is reduced or the system will be bypassed for safety.

    65



  • Page 66

    REMOVING AND INSERTING THE OVEN
    DOOR GLASS PANE (depending on the model)
    Oven door glass pane can be cleaned from the inside, but the door must be removed first.
    Remove the oven door (see chapter REMOVING AND REPLACING THE OVEN DOOR).

    A

    B

    1

    Slightly lift the supports on the left and
    right side of the door (marking 1 on the
    support) and pull them away from the glass
    pane (marking 2 on the support).

    2

    Hold the door glass pane by the lower
    edge; slightly lift it so that it is no
    longer attached to the support; and remove
    it.

    3

    To remove the third glass pane (only
    with some models), lift and remove it.
    The rubber seals on the glass pane must
    also be removed.

    To replace the glass pane, observe the
    reverse order. The markings (semicircle) on
    the door and the glass pane should overlap.

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  • Page 67

    REPLACING THE BULB
    The bulb is a consumable and therefore not covered by warranty. Before changing the
    bulb, remove the trays, the grid, and the guides.
    Use a Phillips (cross) screwdriver. (Halogen lamp: G9, 230 V, 25 W)

    1

    Use a flat screwdriver to release the bulb
    cover and remove it.

    NOTE: Make sure not to damage the
    enamel.

    2

    Remove the halogen bulb.

    Use protection to avoid burs.

    There is a gasket on the cover which
    should not be removed. Do not allow the
    gasket to be detached from the cover. The
    gasket should fit correctly onto the oven
    cavity wall.

    b

    a

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    c

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  • Page 68

    TROUBLESHOOTING TABLE
    Problem/error

    Solution

    There is no response of
    the sensors; the display is
    frozen.

    Disconnect the appliance from the power mains for a few
    minutes (undo the fuse or switch off the main switch);
    then, reconnect the appliance and switch it on.

    The main fuse in your home
    trips often.

    Call a service technician.

    The oven lighting does not
    work.

    The process of changing the light bulb is described in the
    chapter Cleaning and Maintenance.

    The pastry is underdone.

    Did you choose the right temperature and heating
    system?
    Is the oven door closed?

    Error code is displayed:
    ERRXX ...
    * XX denotes the number/
    code of the error.

    There is an error in the electronic module operation.
    Disconnect the appliance from the power mains for a few
    minutes. Then, reconnect it and set the time of day.
    If the error is still indicated, call a service technician.

    Water is not pumped into
    the steam system.

    Check the water level in the water tank.
    Not enough water in the water tank
    Make sure the tubes on the back of the water tank and
    the holes are not clogged.

    If the problems persist despite observing the advice above, call
    an authorized service technician. Repair or any warranty claim
    resulting from incorrect connection or use of the appliance shall
    not be covered by the warranty. In this case, the user will cover the
    cost of repair.

    Before the repair, disconnect the appliance from the power mains
    (by removing the fuse or by removing the plug from the wall
    outlet).
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  • Page 69

    DISPOSAL
    Packaging is made of environmentally friendly materials that can
    be recycled, disposed of, or destroyed without any hazard to
    the environment. To this end, packaging materials are labelled
    appropriately.
    The symbol on the product or its packaging indicates that the
    product should not be treated as normal household waste. The
    product should be taken to an authorized collection center for
    waste electric and electronic equipment processing.
    Correct disposal of the product will help prevent any negative
    effects on the environment and health of people which could occur
    in case of incorrect product removal. For detailed information on
    removal and processing of the product, please contact the relevant
    municipal body in charge of waste management, your waste
    disposal service, or the store where you bought the product.

    697491

    We reserve the right to any changes and errors in the instructions for use.

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  • Page 72

    STEAM ASSIST_DM_45

    en (12-19)

    




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