GB IE MT

DETAILED
INSTRUCTIONS
FOR USE OF THE
ELECTRIC OVEN

www.gorenje.com
We thank you for your
trust and the purchase of our
appliance.

This detailed instruction manual is

supplied to make the use of this
product easier. The instructions
should allow you to learn about your
new appliance as quickly as possible.

Make sure you have received an

undamaged appliance. If you do find
transport damage, please contact the
seller from which you purchased the
appliance, or the regional warehouse
from which it was supplied. 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
CONTENTS
INTRODUCTION
4 IMPORTANT SAFETY INSTRUCTIONS
5 Before connecting the appliance

6 THE ELECTRIC OVEN

10 Control unit
11 Technical specifications

PREPARING THE
APPLIANCE FOR
12 BEFORE USING THE APPLIANCE FOR THE FIRST TIME THE FIRST USE

COOKING STEPS
13 STEPS OF THE COOKING PROCESS (1–4)
13 Step 1: CHOOSING THE COOKING SYSTEM
15 Step 2: CHOOSING THE SETTINGS
16 Step 3: STARTING THE COOKING PROCESS
16 Step 4: SWITCHING OFF THE OVEN

17 DESCRIPTIONS OF SYSTEMS (COOKING MODES) AND COOKING

TABLES

MAINTENANCE
& CLEANING
33 MAINTENANCE & CLEANING
34 Conventional oven cleaning
35 Using the aqua clean function to clean the oven
36 Removing and cleaning wire and telescopic extendible guides
37 Installing the catalytic inserts
38 Removing and inserting the oven door (depending on the model)
41 Removing and inserting the oven door glass pane
42 Replacing the bulb

TROUBLE-
43 TROUBLESHOOTING TABLE SHOOTING

44 DISPOSAL
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 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.
Do not use steam cleaners or high pressure cleaners to clean the
appliance as this may result in an electric shock.
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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 (only for appliances supplied with
connection cord).
The appliance must not be installed behind a decorative door in
order to avoid overheating.

The appliance is intended for household Oven door become very hot
use. Do not use it for any other purpose, duringoperation. A third glass is installed
such as room heating, drying of pets or for extra protection, reducing the
other animals, paper, fabrics, herbs etc. As temperature of the outside surface (only
this may lead to injury or fire hazard. with some models).

The appliance may only be connected to Oven door hinges may be damaged when
the power mains by an authorized service under excessive load. Do not place heavy
technician or expert. Tampering with pans on open oven door and do not lean
the appliance or nonprofessional repair against open oven door when cleaning the
thereof may result in risk of severe injury or oven cavity. Never stand on the open oven
damage to the product. door and do not let children to sit on it.

If the power cords of other appliances Do not lift the appliance by holding it by
located near this appliance are caught the door handle.
in the oven door, they may be damaged,
which may in turn result in a short circuit. Appliance operation is safe with and
Therefore, keep the power cords of other without tray guides.
appliances at a safe distance.
Make sure the vents are never covered or
Do not line the oven walls with aluminium obstructed in any other way.
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.

BEFORE CONNECTING THE APPLIANCE

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

Door switch

4
3 Guides
- Cooking levels
2

Oven door

Oven handle

PUSH-PULL KNOB
Slightly push the knob until it pops out; then, rotate it.

After each use, rotate the knob back to the "off" position and push it back in. The
push-pull knob can only be pushed back when the switch is in the "off" position.

CONTROL LIGHTS
The red light is no when the oven heaters are activated. When the selected temperature is
reached, the red light is switched off.
When a function is selected, the dial of the selected knob will be lit up. These appliances
do not have a yellow light (only with some models).
Oven lighting will be switched on automatically when the cooking system is selected.
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WIRE GUIDES
The wire guides allow preparation of the food on four 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 may be fitted for the 2nd, 3rd, and 4th level.
Pull-out guides can be partly or fully extendible.

OVEN DOOR SWITCH

The switches deactivate oven heating and the fan when the oven door is opened during
the cooking process. When the door is closed, the switches turn the heaters 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

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.
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 The SHALLOW BAKING SHEET is used for
baking pastry and cakes.

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 food or using the roasting spit
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.

The grid or the tray should always be

inserted into the groove between the two
wire profiles.

With telescopic extendible guides, first pull

out the guides of one level and place the
grid or the baking tray onto them. Then,
4 push them in with your hand as far as they
3 will go.
2

Close the oven door when the

telescopic guides are retracted all the way
into the oven.
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 CATALYTIC INSERTS prevent the spraying
fat from sticking to sides of the oven cavity.

The ROTISSERIE (meat skewer) is used

for roasting meat. The set consists of a
skewer support, skewer with screws, and a
removable handle.

The appliance and some of the accessible parts tend to heat up

during cooking. Use oven mitts.
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 CONTROL UNIT
(DEPENDING ON THE MODEL)

1 COOKING
SYSTEM
SELECTOR KNOB
2 MINUTE
MINDER,
COUNTDOWN
3 TEMPERATURE
KNOB 4 OVEN CONTROL
LIGHT

TIMER (depending THE RED LIGHT

on the model) is no when the
oven heaters are
activated. When the
selected temperature
is reached, the red
light is switched off.

NOTE:
Symbols of cooking systems may be located on the knob or on the front panel
(depending on the appliance model).
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TECHNICAL SPECIFICATIONS
(DEPENDING ON THE MODEL)

xxxxxx 220-240V ~ Pnmax : 3.5 kW

TN XXXXX
TYPE: XXXXXX 220V-240V, 50/60Hz
ART. Nr:
SER. Nr: XXXXXX

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.

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 BEFORE USING THE APPLIANCE
FOR THE FIRST TIME
Upon receiving the appliance, remove all parts, including any transport equipment, from
the oven.
Clean all accessories and utensils with warm water and regular detergent. Do not use any
abrasive cleaners.

When the oven heats up for the first time, the characteristic smell of a new appliance will
be emitted. Ventilate the room thoroughly during the first use.
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STEPS OF THE COOKING
PROCESS (1–4)
STEP 1: CHOOSING THE COOKING SYSTEM
Rotate the knob (left and right) to select the cooking system (see
program table).

Settings can also be changed during operation.

SYSTEM DESCRIPTION SUGGESTED

TEMPERATURE °C
COOKING SYSTEMS
RAPID PREHEAT 160
Use this function if you wish to heat the oven to the desired
temperature as quickly as possible. This function is not
appropriate for cooking food. When the oven heats up to the
desired temperature, the heating process is completed.
UPPER AND BOTTOM HEATER 200
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.
TOP HEATER 180
Only the heater on the oven cavity ceiling will radiate heat
onto the food. Use it to brown the upper side of your dish
(final browning).
BOTTOM HEATER 180
Only the heater on the bottom of the oven cavity will radiate
heat. Use this heater to brown the lower side of the dish.
GRILL 230
Only grill heater, a part of the large grill set, will operate.
This system is used for grilling a smaller amount of open
sandwiches or beer sausages, and for toasting bread.
LARGE GRILL 230
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 combination is used for grilling a smaller amount of
open sandwiches, meat or beer sausages, and for toasting
bread.
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 SYSTEM DESCRIPTION SUGGESTED
TEMPERATURE °C
GRILL WITH FAN 170
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.
TOP HEATER AND FAN 170
The top (upper) heater and the fan will operate. Use this
system to roast larger chunks of meat and poultry. It is also
suitable for dishes au gratin.
HOT AIR AND BOTTOM HEATER 200
The bottom heater, the round heater, and the hot air fan
will operate. This is used to bake pizza, moist pastry,
fruitcakes, leavened dough and shortcrust on several levels
simultaneously.
HOT AIR 180
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.

BOTTOM HEATER AND FAN 180

This is used for baking leavened but low-rising pastry and for
preserving fruit and vegetables.
TOP AND BOTTOM HEATER WITH FAN 180
Both heaters and the fan are activated. The fan allows even
circulation of hot air inside the oven. It is used for baking
pastry, for defrosting, and for drying fruit and vegetables.
PLATE WARMER 60
Use this function to reheat your dinnerware (plates, cups)
before serving food in it to keep the food warm longer.
GENTLEBAKE 1) 180
This feature allows gentle, slow, and even baking that leaves
the food soft and juicy. It is suitable for roasting meat,
cooking fish, and baking pastry on a single rack.
Set the temperature in the range from 140 to 220 °C.
DEFROSTING -
The air circulates with no heaters activated. Only the fan will
be activated. This is used to slowly thaw frozen food.
AQUA CLEAN 70
Only the bottom heater will radiate heat. Use this function to
remove stains and food residues from the oven. The program
takes 30 minutes.

1)
It is used for determining the energy efficiency class pursuant to the EN 60350-1
standard.
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STEP 2: CHOOSING THE SETTINGS
ADJUSTING THE COOKING TEMPERATURE

Set the temperature knob to the position when using the

oven system with the large grill and grill.

SETTING THE CLOCK

MINUTE MINDER
Rotate the knob in the clockwise direction to set the time. Then,
fine tune your setting by rotating the knob in the opposite
direction. The longest possible setting is 60 minutes. Once the set
time expires, an acoustic signal lasting approximately five seconds
will be activated.

SWITCH-OFF TIMER (timer switch)

First select the cooking system and temperature.
Set the time by rotating the knob in the clockwise direction.
After the set time expires, the selected heating system will be
deactivated.

If you do not wish to use the timer switch or if the time is

either shorter than 15 minutes or longer than 120 minutes, then
the manual setting is recommended. Rotate the knob to the left
to select the symbol (hand). In the "0" position the oven will not
operate.
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 STEP 3: STARTING THE COOKING PROCESS
Set the system and the temperature; then, start the cooking process.

STEP 4: SWITCHING OFF THE OVEN

Turn the COOKING SYSTEM SELECTOR KNOB to position "0".

After the cooking process, the cooling fan will continue to operate for a while,
depending on the temperature. If you leave your food in the oven, moisture can be
released from it and cause condensation on the oven front panel and door.

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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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.

Use dark, black silicon-layered or enamel-coated baking sheets and trays as they conduct
the heat very well.

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). 513588

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 Standard doneness levels and recommended final core
temperature for different types of meat

Food core temperature Meat colour on cross-

Type of food
(°C) section, and colour of juices
BEEF
meaty red, like raw meat,
Rare 40-45
little juice
light red, a lot of light red
Medium rare 55-60
juice
pink, small amount of pale
Medium 65-70
pink juice
evenly greyish brown, little
Well done 75-80
colourless juice
VEAL
Well done 75-85 red-brown
PORK
Medium 65-70 light pink
Well done 75-85 yellow-brown
LAMB
Well done 79 grey, pinkish juice
MUTTON
Rare 45 meaty red
Medium rare 55-60 light red
Medium 65-70 pink in the middle
Well done 80 grey
GOAT MEAT
Medium 70 pale pink, pink juices
Well done 82 grey, juices only slightly pink
POULTRY
Well done 82 light grey
FISH
Well done 65-70 white to grey-brown
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COOKING SYSTEMS

UPPER AND BOTTOM HEATER

The heaters in the bottom and in the ceiling
of the oven cavity will radiate heat evenly
into the oven interior.

Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.

Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.

Type of food Weight Guide (from Temperature Cooking time

(g) the bottom) (°C) (minutes)
MEAT
Pork roast 1500 2 180-200 90-110
Pork shoulder 1500 2 180-200 100-120
Pork roulade 1500 2 180-200 120-140
Meat loaf 1500 2 200-210 60-70
Beef roast 1500 2 170-190 120-140
Veal roulade 1500 2 180-200 90-120
Lamb sirloin 1500 2 180-200 80-100
Rabbit loin 1500 2 180-200 50-70
Deer shank 1500 2 180-200 100-120
Pizza* / 2 200-220 20-30
Chicken 1500 2 190-210 70-90
FISH
Braised fish 1000 2 210 50-60

Use this system to roast chicken, if the appliance does not have the system.
Use this system to bake pizza, if the appliance does not have the system.

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

the bottom) (°C) (minutes)
PASTRY
Vegetable soufflé 2 190-200 30-35
Sweet soufflé 2 190-200 30-35
Rolls* 2 190-210 20-30
White bread* 2 180-190 50-60
Buckwheat bread* 2 180-190 50-60
Whole grain bread* 2 180-190 50-60
Rye bread* 2 180-190 50-60
Spelt bread* 2 180-190 50-60
Walnut cake 2 170-180 50-60
Sponge cake* 2 160-170 25-30
Cheesecake 2 170-180 65-75
Cupcakes 2 170-180 25-30
Small pastries made with yeast dough 2 200-210 20-30
Cabbage pirozhki 2 185-195 25-35
Fruitcake 2 150-160 40-50
Meringue cookies 2 80-90 120-130
Jelly-filled rolls (Buchtel) 2 170-180 30-40

The symbol * means that the oven should be preheated using the selected cooking system.
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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 • Use a dark-coloured baking sheet or tray.
the bottom? • Place the baking sheet one guide lower and switch on the
lower heater towards the end of the cooking progress.
Cake with moist stuffing • Increase temperature and extend baking time.
is underdone?

Do not insert the deep baking tray into the first guide.
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 LARGE GRILL, GRILL
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 food, the upper heater and

the grill heater fitted on the ceiling of the
oven cavity will operate.

Max allowed temperature : 240°C

Preheat the infrared (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 or fillets 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 in to the 1st or 2nd guide. When
grilling in a baking tray, make sure there is enough liquid in the tray to prevent burning.
Turn the meat during cooking.

After grilling, clean the oven, the accessories, and the utensils.

Grilling table – small grill

Type of food Weight Guide (from Temperature Cooking time
(g) the bottom) (°C) (minutes)
MEAT
Beefsteak, rare 180 g/piece 3 230 15-20
Pork neck fillet 150 g/piece 3 230 18-22
Cutlets/chops 280 g/piece 3 230 20-25
Grill sausages 70 g/piece 3 230 10-15
TOASTED BREAD
Toast / 4 230 3-6
Open sandwiches / 4 230 3-6
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Grilling table – large grill
Type of food Weight (g) Guide (from Temperature Cooking time
the bottom) (°C) (minutes)
MEAT
Beefsteak, rare 180 g/piece 3 230 15-20
Beefsteak, well done 180 g/piece 3 230 18-25
Pork neck fillet 150 g/piece 3 230 20-25
Cutlets/chops 280 g/piece 3 230 20-25
Veal escalope 140 g/piece 3 230 20-25
Grill sausages 70 g/piece 3 230 10-15
Spam (Leberkäse) 150 g/piece 3 230 10-15
FISH
Salmon steaks/fillets 200 g/piece 3 230 15-25
TOASTED BREAD
Toast / 4 230 1-3
Open sandwiches / 4 230 2-5

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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 Cooking with the rotisserie (depending on the model)
Maximum temperature when using the rotisserie is 240°C.

1 Insert the skewer support into the 3rd

guide from the bottom and place the
deep tray into the bottom (1st) guide to
serve as a drip tray.

2 Impale the meat on the skewer and

tighten the screws.

3 Place the skewer handle on the front

skewer support and insert the tip
into the opening in the right hand side of
the rear oven cavity wall (the opening is
protected with a rotating cover).

4 Undo the skewer handle and close the

oven door.

Switch on the oven and select the LARGE

GRILL system.

The grill will only operate when the oven door is closed.
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GRILL WITH FAN
In this operating mode, the grill heater and
the fan operate simultaneously. Suitable for
grilling meat, fish, and vegetables.

(See descriptions and tips for GRILL.)

Type of food Weight Guide level Temperature Cooking time

(g) (from the (°C) (min)
bottom)
MEAT
Duck 2000 2 150-170 80-100
Pork roast 1500 2 160-170 60-85
Pork shoulder 1500 2 150-160 120-160
Pork shank 1000 2 150-160 120-140
Half of chicken 700 2 190-210 50-60
Chicken 1500 2 190-210 60-90
FISH
Trout 200 g/piece 2 200-220 20-30

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

(See descriptions and tips for UPPER and

2 BOTTOM HEATER.)

Type of food Guide (from the Temperature Cooking time

bottom) (°C) (minutes)
Cheesecake, short crust 2 150-160 65-80
Pizza * 2 200-210 15-20
Quiche Lorraine, 2 180-200 35-40
shortcrust
Apple pie, leavened 2 150-160 35-40
dough
Apple strudel, phyllo 2 170-180 45-65
dough

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

Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.

Provide enough liquid during the cooking process to prevent the meat from burning. Turn
the meat during roasting. The roast will remain juicier if you cover it.

Type of food Weight Guide (from Temperature Cooking time

(g) the bottom) (°C) (minutes)
MEAT
Pork roast, including 1500 2 170-180 140-160
skin
Duck 2000 2 160-170 120-150
Goose 4000 2 150-160 180-200
Turkey 5000 2 150-170 180-220
Chicken breast 1000 3 180-200 60-70
Stuffed chicken 1500 2 170-180 90-110

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 Baking pastry
Preheating is recommended.
Biscuits and cookies can be baked in shallow baking sheets on several levels simultaneously
(2nd and 3rd).
Note that baking time can differ even with if the baking sheets used are the same. The biscuits
in the upper baking sheet may be ready sooner than those in the lower one.
Always place the baking trays on the grid. If you are using the supplied baking sheet, remove
the grid.
For even browning, make sure the biscuits are of the same thickness.

Type of food Guide (from the Temperature Cooking time

bottom) (°C) (minutes)
PASTRY
Sponge cake 2 150-160 25-35
Crumble cake 2 160-170 25-35
Fruit cake, sponge 2 150-160 45-65
Sponge roll* 2 160-170 15-25
Fruit cake, short crust 2 160-170 50-70
Apple strudel 2 170-180 40-60
Biscuits, short crust* 2 150-160 15-25
Biscuits, pressed* 2 140-150 15-25
Cookies, leavened 2 170-180 20-35
Cookies, phyllo dough 2 170-180 20-30
PASTRY – FROZEN
Apple and cottage cheese 2 170-180 50-70
strudel
Pizza 2 170-180 20-30
Fried potatoes, oven-ready 2 170-180 20-35
Croquettes, oven-baked 2 170-180 20-35

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

Do not insert the deep baking tray into the first guide.
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BOTTOM HEATER AND FAN
This is used for baking leavened but low-
rising 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
2 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 Temperatu- Time to Tempera- Resting
(from the re (°C) simmer ture and time in the
bottom) (min) time after oven (min)
the start of
simmer
FRUIT
Strawberries 2 160-180 30-45 / 20-30
Stone fruits 2 160-180 30-45 / 20-30
Fruit mush 2 160-180 30-45 / 20-30
VEGETABLES
Pickled gherkins 2 160-180 30-45 / 20-30
120°C,
Beans/carrots 2 160-180 30-45 20-30
45-60 min
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 TOP AND BOTTOM HEATER WITH FAN
It is used for baking of all types of pastry,
for defrosting, and for drying fruit and
4 vegetables. Before placing the food into the
preheated oven, wait for the light to go off
for the first time. For best results, only bake
2 on one shelf (level).
The oven should be preheated. Use the
second or the fourth guide, counting from
the bottom up.

Table for baking pastry with upper and lower heater and the fan
Type of pastry Guide level Temperature Cooking time
(from the (°C) (minutes)
bottom)
Marble cake 2 140-150 45-55
Cake in a rectangular baking 2 130-140 45-55
sheet
Cheesecake 2 130-140 55-65
Fruit cake – shortcrust 2 140-150 35-45
Sponge cake 2 140-150 25-35
Fruit cake, sponge 2 130-140 35-45
Sponge roll 2 140-150 15-25
Christmas loaf 2 130-140 50-60
Jelly-filled rolls (Buchtel) 2 150-160 25-35
Gugelhupf (Bundt cake) 2 130-140 40-50
Shortcrust biscuits 2 140-150 15-25
Pressed cookies * 2 130-140 10-15
Small pastries, leavened dough 2 140-150 15-20
Bread* 2 170-180 45-55
Quiche Lorraine 2 150-160 35-45
Apple strudel 2 150-160 40-50
Pizza* 2 180-190 10-20
Phyllo pastry 2 150-160 18-25

The symbol * means that the oven should be preheated using the selected cooking system.
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GENTLEBAKE
This feature allows gentle, slow, and even
baking that leaves the food soft and juicy.
It is suitable for roasting meat, cooking fish,
and baking pastry on a single rack.

Type of food Weight Guide level Temperature Cooking time

(g) (from the (°C) (min)
bottom)
MEAT
Duck 2000 2 150 90-110
Pork roast 1500 2 160 80-100
Pork shoulder 1500 2 150 130-160
Pork shank 1000 2 150 130-150
Half of chicken 700 2 190 60-70
Chicken 1500 2 190 80-100
FISH
Trout 200 g/piece 2 200 20-30

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 DEFROSTING
In this mode, the air will circulate without any heaters operating.
Food suitable for defrosting includes cakes with heavy cream or butter-based cream,
cakes and pastry, bread and rolls, and deep-frozen fruit.

In most cases, it is recommended to remove the food from the packaging (do not forget
to remove any metal clamps or clips).
Halfway through the defrost time, the pieces should be turned over, stirred and separated
if they were frozen together.
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MAINTENANCE & CLEANING
Be sure to unplug the appliance from the power supply and wait
for the appliance to cool down.

Children should not clean the appliance or perform maintenance

tasks without proper supervision.

Aluminium finish
Clean the aluminium finish with non-abrasive liquid cleaners intended for such surfaces.
Apply the cleaner onto a wet cloth and clean the surface. Then, rinse the surface with
water. Do not apply the cleaner directly onto the aluminium finish.
Do not use abrasive cleaners or sponges.
Note: The surface should not come into contact with oven cleaning sprays as this may
result in visible and permanent damage.

Stainless steel sheet front side of the housing

(depending on the model)
Clean this surface only with a mild detergent (soapsuds) and a soft sponge that will not
scratch the finish. Do not use abrasive cleaners or cleaners containing solvents as they
may damage the housing finish.

Lacquer-coated surfaces and plastic parts

(depending on the model)
Do not clean the knobs and buttons, door handles, stickers, and rating/type plates with
abrasive cleaners or abrasive cleaning materials, alcohol-based cleaners, or with alcohol.
Immediately remove any stains with a soft non-abrasive cloth and some water, in order to
avoid damaging the surface.
You may also use cleaners and cleaning materials intended for such surfaces as instructed
by their respective manufacturers.

The aluminium-coated surfaces should not come into contact with oven cleaning
sprays as this may result in visible and permanent damage.
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 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 fat 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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USING THE AQUA CLEAN FUNCTION TO
CLEAN THE OVEN

1 Turn the COOKING SYSTEM SELECTOR

KNOB to Aqua Clean. 2. Set the
TEMPERATURE KNOB to 70 °C.

2 Pour 0.6 l water into the glass tray and

place it into the lower guide.

3 After 30 minutes, food residues on the

oven enamel walls will have softened
and they will be easy to clean with a damp
cloth.

Use the Aqua Clean system when the oven has fully cooled down.
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 REMOVING AND CLEANING WIRE AND
TELESCOPIC EXTENDIBLE GUIDES
Only use conventional cleaners to clean the guides.

A Hold the guides by the bottom side and

pull them towards the center of the oven
cavity.

B Remove them from the openings at the

top.

Do not clean the extendible guides in the dishwasher.

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INSTALLING THE CATALYTIC INSERTS
Only use conventional cleaners to clean the guides.

Remove the wire guides or extendible

guides.

1 Mount the guides onto the catalytic

insert.

2 Hang the inserts with guides attached

using the holes provided, and pull
upwards.

When installing fully extendible guides

with catalytic inserts, insert one end of the
supplied snap locks into the openings at the
bottom of the oven cavity wall and insert
the other end of the snap locks into the
guides.
The purpose of the snap locks is to hold the
guides in place more firmly.

Do not wash the catalytic inserts in the dishwasher.

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 REMOVING AND INSERTING THE OVEN DOOR
(depending on the model)

1 First, fully open the door (as far as it will

go).

2 A Rotate the stoppers all the way back

(in case of conventional closing).

B If the appliance is fitted with the

GentleClose system, flip the door
latches back to a 90°angle (Figure
2).

C If the appliance is fitted with the

GentleClose system, slightly lift the
door latches and pull them towards
you.

3 Slowly close the door until the latches

are aligned with the slots. Slightly lift
the door and pull it out from both hinge
slots on the appliance.
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.

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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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.

Push the door lock to the right by 90° with

klik 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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 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.

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.
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REMOVING AND INSERTING THE OVEN
DOOR GLASS PANE
Oven door glass pane can be cleaned from the inside, but it has to be removed first.
Remove the oven door (see chapter "Removing and replacing the oven door").

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.
Also remove the rubber seals on the glass
pane.

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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 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.

(Halogen lamp: G9, 220 V, 25 W; regular bulb E14, 220 V, 25 W)

Use a flat screwdriver to release the bulb

cover and remove it. Remove the bulb.

Be careful not to damage the enamel.

Undo the bulb cover and remove the bulb.

Use protection to avoid burs.

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TROUBLESHOOTING TABLE
Problem/error Cause
There is no response of Disconnect the appliance from the power mains for a few
the sensors; the display is minutes (undo the fuse or switch off the main switch);
frozen. then, reconnect the appliance and switch it on.
The main fuse in your home Call a service technician.
trips often.
The oven lighting does not The process of changing the light bulb is described in the
work. chapter Cleaning and Maintenance.
The pastry is underdone. Did you choose the right temperature and heating
system?
Is the oven door closed?

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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 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.

We reserve the right to any changes and errors in the instructions for use.
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EVP_MULTI en/SA (02-20)