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OPERATING INSTRUCTIONS
Page 12 62.9534.01_UL
6.4.2 BURNER CHAMBER
D Remove the base plate grid guide (1 / Fig. 13).
D The burner chamber, grid guide and the interior should be
washed with hot water to which a normal, fat-dissolving
agent has been added, and then dried.
In the event of heavy soiling, use an all-purpose cleaner (no
granular agent) and a Scotch sponge. Only use chemical
agents, such as self-cleaning sprays, in extreme cases.
6.4.3 MAIN BURNER
If necessary, the burner must be softly cleaned with a steel
brush to keep the openings for the flames free of dirt.
6.4.4 PILOT BURNER
To ensure perfect burner ignition, the spark plug (3 / Fig. 14)
and the pilot burner (1 / Fig. 14) must be kept clean and dry.
D Clean the pilot burner slots (1 / Fig. 14) carefully.
D Do not use abrasive paper to clean the tip of the thermo-
element (2 / Fig. 14). The sensor must be free of cracks.
D The distance between the spark plug (3 / Fig. 14) and the
pilot burner (1 / Fig. 14) should not be greater than 3 ± 0.5
mm, or the ignition will not operate perfectly.
6.5 WORKING RULES
For better browning, heat distribution and for large quantities,
the flap on the right-hand side of the oven door can be used to
keep it open.
6.5.1 INFORMATION ON ROASTING
• It is advantageous to preheat the roasting fat in the roast-
ing tin. The ready-to-roast meat should just be placed in
preheated fat.
• Commercial meat cooking thermometers are suitable for
checking the cooking time.
6.5.2 GUIDE TEMPERATURES FOR ROASTING (°C)
6.5.3 INFORMATION ON BAKING
• Preheat the oven.
• The heating-up time depends on the set temperature.
• Open the oven door as little as possible when baking.
• Never place two trays with baking food one on top of the
other in the oven.
• Always place trays with the food to be baked at the right
height.
• A flan (egg custard) can be placed directly on a grid on the
bottom of the oven. Firstly lightly bake dough with fruit (½)
then add the custard (½).
6.5.4 GUIDE TEMPERATURES FOR BAKING (°C)
1 Base plate
2 Grid guides
3 Guide
Fig. 13Grid guide
1 Pilot burner
2 Thermo-element tip
3 Spark plug
Fig. 14Pilot burner
1
2
3
1
2
3
Type of food being roasted Temperature
°F °C
Roast beef 536 280
Fillet of veal or pork in pastry 446 230
Roast pork or veal 536 280
Saddle of venison or saddle of lamb 536 280
Meatloaf in the mould 356 180
Poultry, about 700 - 1500 g 536 280
Pâtés of any type 302 150
Kind of food being baked Temperature
°F °C
Cakes with short pastry or puff-pastry, with fruit
filling and Royale egg custard, quiche, pizza
536 280
Cakes with sweet pastry, Linzer torte, puff-pas-
try cakes
482 250
Various yeast pastries, plaited bread, ring
cakes and the like
392 200
Various soufflés (baked) 446 230