Contents
5
Maintenance........................................................................................................ 89
Soak ............................................................................................................... 89
Drying ............................................................................................................. 89
Descale........................................................................................................... 90
Removing the door.............................................................................................. 93
Dismantling the door ........................................................................................... 94
Fitting the door .................................................................................................... 96
Removing the shelf runners with FlexiClip telescopic runners............................ 97
Removing the back panel.................................................................................... 97
Problem solving guide ...................................................................................... 98
Service................................................................................................................ 103
Contact in case of fault ....................................................................................... 103
Warranty .............................................................................................................. 103
Installation.......................................................................................................... 104
Building-in dimensions........................................................................................ 104
Installation in a tall or base unit...................................................................... 104
Side view ........................................................................................................ 105
Connections and ventilation........................................................................... 106
Installing the steam combination oven................................................................ 107
Electrical connection ........................................................................................... 108
Cooking charts .................................................................................................. 109
Vegetables .................................................................................................... 109
Fish ............................................................................................................... 110
Meat.............................................................................................................. 110
European dumplings..................................................................................... 110
Rice............................................................................................................... 110
Creamed mixture................................................................................................. 111
Rubbed in mixture............................................................................................... 112
Yeast dough ........................................................................................................ 113
Quark dough........................................................................................................ 114
Sponge mixture ................................................................................................... 114
Choux pastry, puff pastry, meringue................................................................... 115
Savoury snacks ................................................................................................... 116
Beef ..................................................................................................................... 117
Veal...................................................................................................................... 118
Pork ..................................................................................................................... 119
Lamb, game ........................................................................................................ 120
Poultry, fish.......................................................................................................... 121
Copyright and licences for the communication module ............................... 122
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