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Resumen del manual
Side oven light: 10 W/12 V/G4 m Risk of electric shock! When replacing the cooking compartment bulb, the bulb socket contacts are live. Before replacing the bulb, unplug the appliance from the mains or switch off the circuit breaker in the fuse box. Note: Always remove the new halogen bulb from the packaging using a dry cloth. This increases the service life of the bulb. Replacing the ceiling light 1 Loosen the screw on the lamp cover. Tilt down the lamp cover. 2 Pull out the bulb. Insert the new bulb. 3 Tilt the lamp cover up and screw it back on. 4 Switch the circuit breaker back on. Replacing the side light 1 Place a tea towel in the oven to prevent damage. 2 Pull out the shelf after undoing the knurled nuts. 3 Push the top mounting bracket back and remove the glass cover. 4 Pull out the bulb. Insert the new bulb. 5 Insert the glass cover under the bottom mounting bracket and press it down firmly on the top. The sloping edges of the glass cover must face to the interior of the oven. 6 Remove the tea towel. 7 Switch the circuit breaker back on. Replacing the glass cover If the glass cover in the oven is damaged, it must be replaced. You can obtain covers from the after-sales service. Please supply your appliance's E number and FD number. Aftersales service In the event of repairs please contact our after-sales service. We are committed fo find the best solution also in order to avoid an unnecessary call-out. Please quote the E number (product number) and the FD number (production number) of your appliance when contacting the after-sales service. The rating plate bearing these numbers can be found on the front side when you open the appliance door. For future reference you can note the data of your appliance and the telephone number of our after-sales service below. E-Nr. FD-Nr. After-sales service O Please note that calling out an after-sales service technician is not free of charge, even within the warranty period, should the problem result from an operating error. Please find the contact data of all countries in the enclosed customer service list. To book an engineer visit and product advice GB 0844 89289988 Calls from a BT landline will be charged at up to 3 pence per minute. A call set-up fee of up to 6 pence may apply. IE 01450 2655 0.03 € per minute at peak. Off peak 0.0088 € per minute. AU 1300 727 421 NZ 09 477 0492 Trust the expertise of the manufacturer, and rest assured that the repair will be carried out by trained service technicians using original spare parts for your domestic appliance. Settings table and tips No te s .The specified values are for your orientation. The temperature and duration depend on the quality and condition of the food. .Always preheat the oven. This ensures you achieve the best cooking results. The specified cooking times apply to a preheated appliance. .Pay attention to only opening the door of the preheated oven briefly and to filling the appliance swiftly. Baking t able . It is best to use dark-coloured metal baking tins because they absorb the heat better. . To find out whether your sponge cake is baked through, insert a cocktail stick into the cake at its deepest point. If the cocktail stick comes out clean, the cake is ready. . Use the hot air mode for baked items using yeast dough. .Temperature ranges are specified in the tables. We recommend that you begin with the lowest temperature. If required, set it higher the next time. A lower temperature produces more even browning. . The recommended mode is printed in bold. . Raising dough (proofing): .Set the dough proofing mode. The basic temperature setting is 38°C. .Set 38 - 40°C for large volumes (e.g. bread). This will ensure that the dough rises evenly from the center to the edge. . You can enter 40 - 45°C for small items (such as cinnamon rolls or bread rolls). Baked items Shelf levels Hot air Eco hot air Hot air + Top heat + Baking for 4 levels bottom heat bottom heat time Temperature Temperature (for 5 levels) in min. in °C in °C Tempera-Temperature ture in °C in °C Swiss roll 2 (3) 210 7 - 9 Sponge flan base 2 (3) 165 - 175 30 - 35 Fruit flan on yeast dough 2 (3) 165 165 - 175 40 - 45 Fruit flan on shortcrust pastry 2 (3) 165 165 165 165 - 175 40 - 45 Small puff-pastry baked items 2 / 1+3* 180 180 190 15 - 20 (3 / 2+4*) Cheesecake (tall) 2 (3) 165 165 165 165 - 170 90 - 100 Cheesecake slice (flat) 2 (3) 165 165 165 165 - 175 45 - 50 Sponge cake (round) 2 (3) 160 - 170 160 - 175 170 - 175 50 - 60 Loaf cake 2 (3) 160 - 170 160 - 175 170 - 175 50 - 60 Ring cake (tall) 1 (2) 160 - 175 165 - 175 40 - 50 Biscuits 2 / 1+3* 160 - 175 160 - 175 165 - 170 15 - 20 (3 / 2+4*) Plaited loaf 2 (3) 165 165 - 170 30 - 40 Tray bake (dry topping) 2 (3) 165 - 170 165 - 170 165 - 170 40 - 50 Tray bake (moist topping) 2 (3) 165 - 170 165 - 170 170 165 - 170 40 - 50 Cream puffs 2 / 1+3* 180 180 180 - 190 20 - 25 (3 / 2+4*) Multigrain bread 2 (3) 200/170** 210/170** 40 - 50 * In the Eco hot air and Hot air operation modes, you can...
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