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General| Type | Built-in |
|---|---|
| Energy Efficiency Class | A |
| Cleaning System/Self-cleaning | Catalytic |
| Number of Cavities | 1 |
| Depth | 548 mm |
| Height | 595 mm |
| Colour | Stainless Steel |
| Voltage | 220-240 V |
| Frequency | 50/60 Hz |
| Child Lock | Yes |
| Timer | Yes |
Covers potential causes of damage to the oven and how to avoid them.
Details risks of fire within the oven and necessary preventative measures.
Provides guidance on avoiding burns and scalds from hot oven parts and steam.
Highlights risks of physical injury, such as from glass damage or sharp objects.
Outlines risks of electric shock and proper procedures to prevent it.
Explains the function selector, buttons, and displays on the control panel.
Describes how to set the temperature and grill settings.
Details the oven light, cooling fan, and ventilation slots.
Information on supplied and optional accessories, including insertion.
Guides on initial setup steps before first use, including setting the clock and heating.
Details on choosing the correct heating mode and temperature.
How to set the oven to switch off automatically after a set time.
Instructions for programming delayed start and stop times.
How to use the timer independently as a kitchen timer.
Instructions for cleaning stainless steel, enamel, knobs, and glass.
Lists unsuitable cleaning agents that can damage oven surfaces.
Procedure for safely removing the oven door from its hinges.
Procedure for correctly reattaching the oven door to its hinges.
A table listing problems, their possible causes, and remedies.
Explains the E number and FD number for service inquiries.
Details on baking cakes and pastries on one or multiple levels.
Recommendations on the best types of baking tins to use.
Cooking guidelines for cakes on trays, bread rolls, and small baked items.
Recommendations on ovenware, roasting, and grilling for meats, poultry, and fish.
Specific cooking settings and times for different types of meat.
Specific cooking settings and times for various poultry items.
Cooking guidelines and settings for preparing fish.
Settings for preparing bakes, gratins, and toast.
Instructions for cooking ready-made dishes.
Steps for making yoghurt and proving yeast dough.
Methods for defrosting, drying, and preserving food items.
Tips to reduce acrylamide when preparing food at high temperatures.
Specific settings for various baked items tested in the lab.
Specific settings for various grilled items tested in the lab.
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