. Deep-frozen ready-to-eat meals in aluminium dishes may be placed into the oven several at a time. Standard defrosting of various foods: Slide-in levels: With 1 baking sheet: Slide-in level 3 With 2 baking sheets: Slide-in levels 1 and 3 . All stated times are approximate guidelines that vary with the shape and volume of deep-frozen products. . Raw deep-frozen products or foods from a freezer always defrost at 50° C. Higher defrosting temperatures may cause the food to dry out. . Defrost deep-frozen meals packed in aluminium foil or closed aluminium containers at a setting of 130 – 140° C. . Defrost and warm up deep-frozen baked goods at 100 – 140° C. Brush bread, rolls or yeast pastry lightly with water to make the crust more appealing. . Defrost dry deep-frozen yeast cakes at 160 – 170° C for 20 – 30 minutes. . Defrost moist deep-frozen yeast cakes (with fruit topping) at 160 – 170° C for 30 – 50 minutes after wrapping in aluminium foil to prevent cake from drying out. . Defrost and toast deep-frozen toast (with topping) at 160 – 170° C for about 20 minutes. . Frozen pizza: Please follow the manufacturers’ instructions. Defrosting and Cooking ”Defrost” setting: Recommended for delicate bakeware only (i.e., whipped-cream gateaus). 1. Turn the function selector to position v. 2. Reduce the oven temperature with the temperature selector until – – – is displayed. . The fan at the oven wall runs without heat being generated. . Depending on size and type of bakeware, defrost for 25 – 45 minutes. After this time, remove the pastry from the oven. Let stand at room temperature for 30 – 40 minutes. . With smaller amounts (pastries) the Function selector Temperature selector defrosting time is reduced to 15 – 20 minutes and the subsequent standing time to 10 – 15 minutes. Using the dough-proving setting Warning: . Do not use the dough-proving setting until the oven has cooled down completely (room temperature). . Use normal tap water only, not distilled water. Switching ON: 1. Carefully pour 50 millilitres of water (1/4 glass) onto the floor of the oven cavity. 2. Place the bowl containing the dough onto the middle of a wire shelf inserted at level 1. Do not cover the dough. 3. Close the oven door. 4. Turn the function selector to position S. . The S indicator light comes on and – { – is shown in the display. . The proving process is controlled automatically. Function selector If – { – flashes when the oven is switched on, the oven is too hot. . Switch the oven off. . Wait until the oven has cooled down to room temperature. . Restart the dough-proving setting. Yeast dough Amount of flour Shelf level Proving period Cakes up to Cakes up to Dough for plaited loaf Dough for plaited loaf Dough for normal loaf 500 g. 500 – 750 g. 500 g. 750 g. 1000 g. 1 1 1 1 1 20 – 25 min. 25 – 30 min. 30 – 35 min. 30 – 40 min. 35 – 60 min. Yoghurt 1 litre milk 1 6 hours Important: . When making yoghurt, do not put any water in the oven. . The details given in the table above are average values. They can vary according to the type and amount of dough, as well as the condition of the ingredients, e.g. age and quality of the yeast. . Please read the enclosed cookery book for suggestions on how to make subsequent use of the dough. . Before you start baking, remove the water left inside the oven. If any traces of lime are left behind, they can be dissolved with a little vinegar and wiped off using clear water. . Never pour cold water into the oven while it is still hot. Switching off: Turn the function selector to the 0 position. . All functions are cancelled. Cleaning and Care Important cleaning basics: . For cleaning, do not use abrasives, no corrosive cleaners, and no sharp objects. . Do not scratch off burnt-in food residues, but soak them off with a moist cloth and dishwashing detergent. . Special cleaners, such as oven cleaning spray, must not be used on aluminium or plastic parts. Stainless steel front: . When using commercially available stainless steel cleaning agents, the lettering may become damaged. . Do not use scouring sponges. . Use commercially available detergents applied to a soft, moistened cloth or a chamois. Enamel and glass: . Use hot detergent suds for cleaning. . For cleaning the mating surface of the oven door at the front of the oven, the door should be removed. Oven interior: . Clean the oven after each use, especially after roasting or grilling. Food remnants burn in when the oven is reheated. The baked in remnants are very difficult to remove once burnt in. . You can reduce the degree of soiling by frequent cleaning using the hot-air system. Do not clean the warm oven with any of the cleaning products specifically designed for this purpose. . When baking very moist cake, use the universal baking pan. . For roasting, use the appropriate utensils (Dutch oven). . Clean the oven before soiling becomes too heavy. Wash out the oven cavity with hot detergent suds. . Leave the door open until the interior has dried. ...

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