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OPERATING INSTRUCTIONS
62.9582.01_UL Page 9
3. ELECTRIC ROASTING AND BAKING OVEN
The roasting and baking oven is integrated in the base unit of
the range. The oven equipment includes:
- removable grid guides
- roasting tins grids and baking trays
The base is a thick steel plate which evenly distributes and
stores the bottom heat. All other parts of the appliance are
made of chrome nickel steel.
Note
• It should be noted that hot air or steam flows out when the
door is opened - Danger of burning!
• When the oven door is folded down there is a danger of
injury to the legs!
3.1 OPERATION
The roasting oven has two independent heating systems
(upper and lower heating elements) and can be operated from
one side. On the control panel (Fig. 13) there are two rotary
switches (2 and 5) and two white control lamps (3 and 6). The
rotary switches have scales from 0 to 350. The required oven
temperature is obtained by turning the rotary switch to the
mark above on the panel. When the heaters are switched on,
the appropriate white control lamp lights up until the preset
temperature is reached in the oven. The oven is switched off
when both rotary switches knobs are at 0. The control lamps
are then off.
0 = Off
60, ..., 350 = On
3.2 INITIAL OPERATION /
RESTARTING
D The roasting oven should be heated at 428°F (220°C) for 1
hour with the door closed (both rotary switches at 220).
D The oven should then be allowed to cool completely with
the door open.
3.3 STANDBY
The oven must be appropriately preheated with the door
closed before use. For heating to a steady state at 482°F
(250°C) to 536°F (280°C), the preheating time is about 30 min-
utes. For lower final temperatures the preheating time is corre-
spondingly shorter. The oven has reached the preset
temperature when the control lamps go out or when they
switch on intermittently (heating cycles).
3.4 CLEANING
D Wash the panels with hot soapy water to which a fat-dis-
solving agent has been added and rub them dry.
D In the event of heavy soiling, a commercial oven cleaner
should be used.
D For cleaning the oven, the grid guides (2 / Fig. 14) can be
taken out and cleaned.
Dismantling:
D Pull the locking device (1 / Fig. 14) upwards.
D Swivel the grid guide (2 / Fig. 14) forward about 2 cm
towards the centre of the oven.
D Pull forwards out of the rear guide (3 / Fig. 14).
Installation:
D Push the grid guide (2 / Fig. 14) into the rear guide (3 / Fig.
14).
D Swivel the front guide (4 / Fig. 14) in; press flat against the
side wall and secure with the locking device (1 / Fig. 14).
3.5 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.
3.5.1 INFORMATION ON ROASTING
• It is advantageous to preheat the roasting fat in the roast-
ing tin. The ready-to-roast meat should only be placed in
preheated fat.
• Commercial meat cooking thermometers are suitable for
checking the cooking time.
3.5.2 GUIDE TEMPERATURES FOR ROASTING (°C)
3.5.3 INFORMATION ON BAKING
• Preheat the oven.
• The heat-up time depends on the preset 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 being baked at the right
height.
• Flans with 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).
1 Top heating (Symbol)
2 Rotary switch
3 White control lamp
4 Bottom heating (Symbol)
5 Rotary switch
6 White control lamp
Fig. 13Operating panel roasting and baking oven
3
1
2
5
6
4
1 Locking device
2 Grid guide
3 Rear guide
4 Front guide
Fig. 14Grid guide
Kind of food being roasted
Top
heating
Bottom
heating
°F °C °F °C
Roast beef 482 250 536 280
Fillet of veal or pork in pastry 392 200 446 230
Roast pork or veal 482 250 536 280
Saddle of venison or lamb 482 250 536 280
Meatloaf in the mould 302 150 356 180
Poultry, about 700 - 1500 g 482 250 536 280
Pâtés of any type 266 130 302 150
1
3
4
2