NEFF U1863N2GB Safety guide

How to connect up,
build-in, set up, use and
look after your
U1863 oven
NEFF (UK) Ltd

2
Table of Contents
Page
Important Information
❑Notes on disposal 3
❑Before connecting your
new appliance 3
❑Appliance safety considerations 4
❑Telescoping extension rails 4
Introducing: Your New Oven
❑Control panel overview 5
❑Accessories 6
❑Shelf positions 6
Before Using Your Appliance for the
First Time
❑Setting the time of day 7
❑Preliminary cleaning 7
❑Initial burn-in 7
Electronic Timer
❑Minute timer 8
❑Automatic timer 9+10
❑Special functions 10
❑Information 10
Baking Roasting and Grilling
❑Definition of Oven Features 11+12
❑Switching the oven ON and OFF 13+14
❑Safety features 14
❑Baking – Main oven 15
❑Roasting – Main oven 16
❑Grilling – Main oven 17
❑Roasting – Mini oven 18
❑Grilling – Mini oven 18
Cooking Tips and Helpful Hints 19
Defrosting and Cooking
– Main oven 20+21
Dough proving function
– Main oven 22
Page
Cleaning and Care
❑Important cleaning basics 23
❑Enamel and glass 23
❑Stainless steel front 23
❑Oven interior 23
❑Hydroclean system – Main oven 24+25
❑Removing/installing the oven door 26
❑Oven light 27
❑Telescoping extension rails –
Main oven 27
❑Removing shelf railings – Mini oven 27
❑Heating element – Main oven 27
Service and Repair Information 28
Trouble-shooting Guide 29
Assembly Instructions
❑For the installer and kitchen expert 30
❑Installation of the built-in oven 31

3
Notes on disposal
❑Old appliances still have some residual
value. An environment-friendly method
of disposal will ensure that valuable raw
materials can be recovered and used
again.
Before you dispose of your old
appliance, make sure that it has been
rendered inoperable.
❑Your new appliance was protected by
suitable packaging while it was on its
way to you. All materials used for this
purpose are environment-friendly and
suitable for recycling. Please make a
contribution to protecting the
environment by disposing of the
packaging appropriately.
Up-to-date information concerning
options for disposing of your old
appliance and the packaging from the
new one can be obtained from your
retailer or local government office.
Before connecting your new
appliance
❑Before using your new appliance, please
read these Instructions for use carefully.
They contain important information
concerning your personal safety as well
as on use and care of the appliance.
❑The Instructions for Use apply to several
versions of this appliance. Accordingly,
you may find descriptions of individual
features that do not apply to your
specific appliance.
❑Please keep the operating and
installation instructions in a safe place;
this important documentation may also
be of use to a possible subsequent
owner.
❑Do not use the appliance if it is
damaged in any way.
❑Installation and connection of the
appliance should be performed
according to the instructions and
connection diagram provided, and
should be entrusted to a competent
electrician. In the event of a damage
that occurs as a result of improper
connection, the warranty will be void.
❑Our appliances meet the applicable
safety regulations for electrical
appliances. Repairs must only be
performed by service engineers trained
by the manufacturer. Repairs carried out
by incompetent service agents can
make the appliance unsafe.
Important Information

4
Important Information
❑If using hot air v, do not place
greaseproof paper loosely in the oven
(e.g. when heating the oven).
The hot-air fan could draw in the paper
which may damage the heater and fan.
❑Do not insert a baking sheet at the
bottom of the oven, or cover the base of
the oven with aluminium foil, as this
would result in heat build up. Roasting
and baking times would change, and
the enamel would be damaged.
❑Never pour water directly into the hot
oven. Damage to the enamel could
result.
❑Dripping juices may leave spots on the
oven lining. Always place a baking tray
below to prevent this from happening.
❑Never stand or sit on the open oven
door.
❑The oven door must close properly.
Keep the door seal surfaces clean.
Telescoping extension rails:
❑Always fully push the extension rails
together. A slight resistance during
sliding in and out is normal.
❑Close the oven door only after all
extension rails have been fully pushed
together.
❑Caution: The extension rails heat up
during oven operation. Use special care
to avoid burns when extending the rails.
❑The surfaces of heating and cooking
appliances get hot during operation.
The interior oven walls and the heating
elements get extremely hot. Always
keep children away from the appliance.
❑Never leave the appliance unattended
when cooking with fat or oil. They can
catch fire if overheated.
❑Clean the oven regularly.
Fatty or oily remants could ignite when
the oven is switched on.
❑Make sure that the power cord does not
get caught in the hot oven door. The
plastic insulation could melt.
❑In the case of a defect, switch off (or
remove) the mains fuse in the building
electrical system.
❑Do not store combustible items in the
oven. They could ignite if the oven is
switched on accidentally.
❑Do not clean the oven with steam or
high-pressure cleaners.
❑Grip only the centre of the oven door
handle when opening the oven floor.
Appliance safety considerations
❑The appliance should only be used for
the preparation of food.
Open the oven door
carefully.
Hot steam may escape.
❑

Main oven functions
Introducing: Your new Oven
Function
selector with
setting for
preferred
temperature
Function
selector
with setting
for preferred
temperature
Temperature
selector with
oven
temperature
display
Oven temperature
control lamp
Oven temperature
control lamp
Electronic timer
controls
Mini oven functions
vCircotherm and defrosting position
eConventional
(top and bottom heat)
0Radiant grill-full element
ZRadiant grill-centre element
only, for small amounts of food
ICirco-roasting
nBread-baking position
wBottom heat
SDough-proving setting
xHydroclean system
mOven light
Main oven functions:
eConventional
(top and bottom heat)
0Radiant grill-full element
ZRadiant grill-centre element
only, for small amounts of food
wBottom heat
mOven light
Mini oven functions:
The control
panel:
❑The switches are
retractable.
❑To engage and
disengage,
depress the
switch, making
sure that it is in
OFF position.
Note:
❑The oven light switches on for every
oven function.
Exception: Oven cleaning.
❑During the heating phase and while
re-heating to maintain oven temperature,
the oven temperature control lamp C
indicates red.
When the set temperature has been
reached, the indicator light goes out.
❑Fast Heat <may be selected in
conjunction with the circotherm and
bread baking functions.
5
Fast Heat for
vCircotherm and
nBread Baking functions
Temperature
selector with
oven
temperature
display

6
Main oven
Mini oven
Shelf positions
❑Your oven features 3 shelf positions.
The shelf positions are counted from
bottom to top. The numbers are marked
in the oven.
❑Your oven features 4 shelf positions.
The shelf positions are counted from
bottom to top. The numbers are marked
in the oven.
 When using circotherm, do not
use shelf position »2«, in order not to
block air circulation.
Introducing: Your new Cooker
Accessories
❑Your appliance is supplied with:
Order no.
Deep roasting pan
Baking tray, aluminium
Baking tray, enamelled
Z 1270 X2
Z 1330 X0
Z 1340 X2
Small grill-set Z 1240 X2
❑The following accessories can be obtained from the supplier of your
oven:
3 Wire shelves
1 Roasting/grill pan with grid
Note:
❑The baking tray or roasting pan may
distort while the oven is operating. This
is caused by major temperature
differences on the utensil. These
differences may occur if only one part of
the utensil was covered or if deep-frozen
food, e. g. pizza, was placed on the
utensil.Note:
Note:
The distortion will already subside again
during baking, roasting or grilling.

7
Before Using Your Appliance for the First Time
Initial burn-in
1. Preheat the empty oven for about
30 minutes.
Select heat for the main and mini oven at
a setting of 190° C.
During the initial burn-in phase, please
open the kitchen windows to dissipate
unpleasant odours.
Preliminary cleaning:
1. Clean the appliance exterior with a soft
moistened cloth.
2. Clean the oven and the accessories with
a hot detergent solution.
Time of day
❑Before you use your appliance for the
first time, it is necessary to set the
current time on the electronic timer.
❑After connecting to the mains, or after a
power failure, the display {:{{ will blink.
Setting the time:
❑Press the >button and set the current
time with the rotary knob (e.g. |Å:{{).
❑To amend the time of day, press button
>until the indicator ▲flashes unter
the +symbol.
The correct time of day can then be set.
Note: The time cannot be set if an
automatic function is active (see Electronic
clock for cancelling automatic function).

8
Electronic timer
❑The electronic timer can be operated
with one hand; after pressing the button,
set the time with the rotary knob.
Adjustments can be made for as long as
the display flashes (4 seconds).
❑Setting the time:
See section ”Before using your
appliance for the first time”.
Minute timer:
1. Press the >button and set the
cooking time (e.g. Åminutes).
When the timer switches on, the
remaining time is displayed.
2. A signal tone is emitted when the time
has elapsed and the indicator ▲flashes.
To stop the signal tone, press the >
button.
Minute timer
Cooking time Off time
Rotary knob
To engage and
disengage, depress
gently.
Setting the timer:
Time
Function indicator
Function button

9
Automatic timer for the
main oven
❑You can switch the oven on and off via
the electronic clock.
Automatic switch off:
❑If you wish to bake or roast food
immediately, it is only necessary to set
the cooking time.
1. Select the heating system and the oven
temperature.
2. Press button >until the indicator ▲
flashes under the ?symbol. Set the
required cooking duration with the rotary
control
(Example: |hour and ~{ minutes).
Approx. 4 seconds after setting the
clock reverts to time of day.
The Indicator ▲under the ?Symbol
confirms that automatic operation has
been set.
3. When the time has elapsed (e.g. |hour
and ~{ minutes), a signal is emitted and
the ▲flashes. The oven is automatically
switched off. To stop the signal, press
the >button.
4. Switch the oven off.
5. To end automatic mode, press the >
button again.
Setting the length of cooking time:
Electronic timer

10
Electronic timer
Automatic switch on and switch off:
❑If the food is to be cooked later on, both the
cooking time and Off time must be set.
1. Select the heating system and the oven
temperature.
When the settings have been made, the
time of day is displayed.
2. Press button >until the indicator ▲
flashes under the ?symbol. Set the
required cooking duration with the rotary
control (Example: |hour and ~{ minutes).
3. Press button >until the indicator ▲
flashes unter the !symbol. Set the
required end of cooking time with the rotary
control (Example: |}:~{).
Approx. 4 seconds after setting the clock
reverts to time of day.
The Indicator ▲under the !
Symbol confirms that automatic operation
has been set.
4. The oven is automatically switched on and
off at the preset times (e.g. ||:{{ and
|}:~{).
5. When the time has expired, a signal is
emitted and the ▲flashes. To stop the
signal, press the >button.
6. Switch the oven off.
7. To end automatic mode, press the >
button.
Checking, correcting and cancelling
settings:
1. To check your settings, press the >
button.
2. If required, correct the settings with the
rotary knob.
3. If you want to cancel your settings, turn the
set time back to {:{{ and switch the oven
off.
Setting the length of cooking time:
Setting the end of cooking time:
Special functions
Masking out the display:
1. Press the >button for 7 seconds.
The display then goes blank and the
time continues running in the
background.
2. To switch on the display, briefly press
the >button.
Dimming the display:
❑Between 22.00 and 6.00 the display is
automatically dimmed.
Note:
❑The automatic timer is best used with
dishes which require little attention.
❑The minute timer and OFF time can be
pre-programmed up to a max. 24 hours.
❑The settings can be displayed at any
time by pressing the >button.

11
Definition of Oven Features
Main oven
Circotherm ——————————— v
Advantages:
–low soiling of oven interior
–cooking on up to 3 shelf levels at once
is possible
–shorter preheating times
–low oven temperatures
–gentle defrosting
–bread baking
Circotherm grilling ———————— v
A system by which foods, that would
normally be grilled by direct heat from an
element, are cooked using Circotherm.
Temperatures between 180 and 190° C are
selected and the food is placed on the wire
shelf, roasting on the roasting/grill pan.
Advantages:
–ideal for steaks, sausages, chicken
joints, fish, kebabs and chops
–no turning of food is required
–three shelves of ‘grilled’ food can be
prepared at one time
–very convenient
Conventional Cooking
(top and bottom heat) ——————— e
The food being cooked is exposed to heat
from heating elements located at the top
and bottom of the oven cavity.
Cooking is possible on one shelf level only.
Advantages:
–Baking rich fruit cakes, pizza, quiche
Note
Fast Heat ———————————— <
–may be selected in conjunction with the
circotherm and bread baking functions.
Main oven
Radiant grill—————————— Z0
The food being cooked is exposed to heat
from the grill element at the top of the oven
cavity.
Advantages:
–Particularly suitable for flat, small cuts of
meat, i.e., steaks and sausages, fish,
vegetables and toast.
Full-width grill ————————— 0
Advantages:
–the entire grill element heats up
–especially useful with large amounts
of food
Centre-area grill ———————— Z
–only the centre area of the grill
element heats up
–especially useful with small amounts of
food
–energy-saving operation
Circo-roasting –––––––––––––––––––– I
With Circo-roasting the fan and grill
elements are activated alternately.
The heat generated by the grill element is
evenly distributed in the oven cavity by the
fan. This method of cooking gives an effect
similar to spit roasting (rotisserie).
Advantages:
–Particularly suitable for pork and poultry
when a crisp skin is desired.
Bread-baking setting —————— n
Bread-baking setting with hot air.
Adjustable 180 – 220° C.
Bottom heat —————————— w
With this setting on the heating element if
the base of the oven cavity is activated.
Advantages:
–Particularly useful with dishes that
require a distinctive bottom crust or
browning e.g. casseroles, baking blind,
quiches.
Use just before the end of the
baking or roasting time.

12
Definition of Oven Features
Mini oven
Conventional Cooking
(top and bottom heat) ——————— e
The food being cooked is exposed to heat
from heating elements located at the top
and bottom of the oven cavity.
Cooking is possible on one shelf level only.
Advantages:
–Baking rich fruit cakes, pizza, quiche
Bottom heat —————————— w
With this setting on the heating element if
the base of the oven cavity is activated.
Advantages:
–Particularly useful with dishes that
require a distinctive bottom crust or
browning e.g. casseroles, baking blind,
quiches.
Use just before the end of the
baking or roasting time.
Mini oven
Radiant grill—————————— Z0
The food being cooked is exposed to heat
from the grill element at the top of the oven
cavity.
Advantages:
–Particularly suitable for flat, small cuts of
meat, i.e., steaks and sausages, fish,
vegetables and toast.
Full-width grill ————————— 0
Advantages:
–the entire grill element heats up
–especially useful with large amounts
of food
Centre-area grill ———————— Z
–only the centre area of the grill
element heats up
–especially useful with small amounts of
food
–energy-saving operation
Main oven
Hydroclean system ———————— x
The hydroclean system featured in your
oven is intended to help you keep your
oven neat and tidy. An amount of cleaning
solution is vaporised automatically. The
combined effects of heat and steam soften
the grease deposits on the oven enamel
and facilitate their removal. For more
information on this function, see the section
on “Cleaning and Care” later in this booklet.
Use this function with a cold oven only.
Advantages:
–takes the toil out of oven cleaning
–protects the enamel on interior surfaces
–constitutes an environmentally friendly
cleaning method.
Main oven
Dough-proving setting —————— S
The dough proving function provides ideal
conditions inside the oven for getting yeast
dough to rise.
Temperature: 35 – 38° C
Humidity: 75 – 100%
Benefits:
–rapid and uniform increase in volume of
dough
–dough does not dry out
–dough does not form a skin which
means that it very easy to process and
work into the required shape
–exclusion of unfavourable external
influences (e.g. draughts).
–yoghurt can be made.

13
Switching the Main oven ON and OFF
Before you switch on your oven, decide
which heating system you would like to
use.
Switching on the oven:
Turn the function selector until the symbol
for the desired heating system illuminates.
❑The suggested temperature is displayed
and the oven light switches on.
❑You can increase or reduce the
suggested temperature with the
temperature selector in steps of 5° C.
❑The dough-proving setting Sis a
permanently set temperature and cannot
be changed. – {– is displayed.
❑The hydroclean system is a
permanently set temperature and cannot
be changed. *is displayed.
❑See the ”Defrosting and cooking” section
for adjusting the ”defrost” setting.
❑The indicator light for the oven
temperature Cglows red during the
heating phase and during reheating.
When the set temperature has been
reached, the indicator light goes out.
❑After switching on the oven, the Fast
Heat functioncan be selected for the
circotherm or bread baking functions.
While Fast Heat is in operation, the <
Button illuminates. Once the selected
temperature has been reached the light
on the <Button is extinguished.
Switching off the oven:
To switch off, turn the function selector to
the 0-Position.
All functions are cancelled.
Note:
❑The appliance features a cooling fan
which runs until the oven has cooled
down.
Hot display for the oven:
äup Z120° C.
â120° down to Z80° C.
System Preferred Temperature
temperature range
in ° C in ° C
v160 40 – 200
”Defrost”
–– –– ––
no
setting temperature
vsetting
e170 50 – 275
0220 50 – 275
Z180 50 – 275
I170 50 – 250
n200 180 – 220
w200 50 – 225
S– {–Fixed
setting
x*Fixed
setting
Temperature ranges of the various
heating systems
Example: Circotherm
Temperature display
Function
selector
Temperature
selector
Fast Heat for
Circotherm
and Bread
Baking
functions

14
Before you switch on your oven, decide
which heating system you would like to
use.
Switching on the oven:
Turn the function selector until the symbol
for the desired heating system illuminates.
❑The suggested temperature is displayed
and the oven light switches on.
❑You can increase or reduce the
suggested temperature with the
temperature selector in steps of 5° C.
❑The indicator light for the oven
temperature Cglows red during the
heating phase and during reheating.
When the set temperature has been
reached, the indicator light goes out.
Switching off the oven:
To switch off the oven, turn the function
selector and the temperature selector to
the {position. All functions are cancelled.
Note:
❑The appliance features a cooling fan
which runs until the oven has cooled
down.
Hot display for the oven:
äup Z120° C.
â120° down to Z80° C.
System Preferred Temperature
temperature range
in ° C in ° C
e170 50 – 275
0220 50 – 275
Z180 50 – 275
w200 50 – 225
Temperature ranges of the various
heating systems
Switching the Mini oven ON and OFF
Example: Conventional
Temperature display
Function selector Temperature selector
Safety features – Main and Mini 0ven
Locking the oven:
Using the function selector, switch 3 x in
rapid succession from the {position to the
oven light mfunction and back again.
❑– Å– is displayed.
❑The oven cannot be unintentionally
switched on, e.g. by children.
❑To release the oven, switch 3 x from the
{position to the oven light m.
– Å– goes out.
Automatic safety off function:
❑Depending on the setting, the oven
automatically switches off after 6 or 12
hours.
❑Safety off will not function if the setting
on the appliance has been changed.
Function selector

15
Baking – Main oven
Using baking tins
❑Always place baking tins in the centre
of the wire shelf.
Circotherm: v
❑You can use baking tins of any material
and of any colour, as long as they are
oven-proof.
❑Do not place baking tins or high cakes
too close to the rear oven wall.
Conventional heat: e
❑Dark-coloured baking tins made of metal
give the best results.
❑The wire shelf may be turned upside
down to accommodate different size
tins.
❑If the cake base gets too dark:
Check the shelf level. Shorten the
baking time, and possibly use a lower
baking temperature.
❑If the cake base stays too light:
Check the shelf level. Increase the
baking time, select a lower temperature,
or use a dark metal baking tin.
Notes:
❑You can influence the degree of
browning by changing the temperature
setting.
❑If a cake collapses after removing it from
the oven, use less liquid on your next
attempt, consider using a longer baking
time, or use a slightly lower temperature
setting.

16
Roasting – Main oven
Roasting with Circotherm v
Notes:
❑Meat roasted using the Circotherm
system will brown on all sides and stay
moist without additional fat.
❑Choose cuts of meat that weigh
150 grams (5 oz) or more.
❑Place the shelf on top of the roasting
pan.
❑Place the meat on the shelf, season if
desired.
❑Slide the pan and shelf into the oven on
the same shelf position.
❑No pre-heating is required. Save energy
by putting the roast into the cold oven.
❑Use a Circotherm temperature of 160 °C.
❑Let the meat rest for 10 minutes after
roasting, this will allow the juices to
settle and prevent them from running
out of the meat when carved.
Roasting with
Conventional heat e
❑Follow the steps above. With fatty meat
125–250 ml (4–8 floz) of water can be
poured into the roasting pan.
❑Baste the meat if desired.
❑Place in a cold oven to save energy or
pre-heat if desired.
Casseroling or pot-roasting in a covered
dish:
❑Some meats should be prepared in
liquid in a covered casserole. This type
of cooking is suitable for less tender
cuts of meat.
❑Place the casserole on the wire shelf on
a suitable shelf position.
Cooking tips:
❑Only use ovenproof cookware.
❑Extra large turkeys and joints can be
placed directly in the roasting pan and
not on the wire shelf.
❑Cover large turkeys with foil during
cooking. Remove foil during the last
hour.
Circo-roasting I
Use this method for particularly crispy
poultry or pork with crackling.
❑Use the shelf and roasting pan together.
Turn large roasts after about half of the
total cooking time has elapsed. Use
shelf 1 or 2 for circo-roasting.
❑Some types of food (e.g. fatty meats)
will spit during Circo-roasting.
Therefore, to prevent burning-on of the
stains, thorough cleaning of the oven is
recommended after use.
❑Whole poultry should be turned after
approx. two-thirds of the cooking time
has elapsed. With duck and goose,
pierce the skin under the wings to allow
excess fat to drain off.
❑After the end of the selected roasting
time and with the oven switched OFF,
leave the roast in the closed oven for
approx. 10 minutes.

17
Grilling – Main oven
Radiant grilling Zand 0
Used for small cuts of meat or poultry.
Z=centre-area grill for small amounts
of food
0=full-surface grill for larger amounts
of food
❑Always use the shelf and roasting pan
together.
❑Turn the food after approx. two-thirds of
the grilling time has elapsed.
❑Lightly brush the wire shelf with oil and
baste the food if desired.
Notes on grilling:
❑Always close the oven door when
grilling.
❑The grilling temperatures are variable.
❑Always use the shelf and the roasting
pan.
❑Always place the food to be grilled in the
centre of the wire shelf.
❑If the heating element switches off
automatically, the overheating protection
was activated. The element will be
reactivated after a short period of time.
Circotherm grilling v
Use this method for small cuts of meat -
steaks, chops, sausages, bacon, chicken
joints and fish.
❑Use the shelf and roasting pan together.
❑Season meat as required.
❑Place on shelf.
❑Do not turn food over – the hot air will
circulate around the food cooking all
sides.
❑Use a temperature of 180 – 190 °C.
Exercise CAUTION when grilling.
!Always keep children away from the
oven when it is in use.

18
Roasting – Mini oven
Grilling – Mini oven
❑Always place the food to be grilled in the
centre of the wire shelf.
❑If the heating element switches off
automatically, the overheating protection
was activated. The element will be
reactivated after a short period of time.
Radiant grilling Zand 0
Used for small cuts of meat or poultry.
Z=centre-area grill for small amounts
of food
0=full-surface grill for larger amounts
of food.
Exercise CAUTION when grilling.
!Always keep children away from
the oven when it is in use.
Notes on grilling:
❑Always close the oven door when
grilling.
❑The grilling temperatures are variable.
❑Always use the grill and roasting pan
together.
❑Turn the food after approx. two-thirds of
the grilling time has elapsed.
❑Lightly brush the wire shelf with oil and
baste the food if desired.
Roasting with Conventional
heat e
❑Follow the steps above. With fatty meat
125 – 250 ml (4 – 8floz) of water can be
poured into the roasting pan.
❑Baste the meat if desired.
❑Place in a cold oven to save energy or
pre-heat if desired.
Casseroling or pot-roasting in a covered
dish:
❑Some meats should be prepared in
liquid in a covered casserole. This type
of cooking is suitable for less tender
cuts of meat.
❑Place the casserole on the wire shelf at
a suitable shelf position.
Cooking tips:
❑Only use ovenproof cookware.
❑Extra large turkeys and joints can be
placed directly in the roasting pan and
not on the wire shelf.
❑Cover large turkeys with foil during
cooking. Remove foil during the last
hour.

19
Cooking Tips and Helpful Hints
To save energy:
❑Preheat only if recommended by the
recipe.
❑Dark baking tins have a higher degree of
heat absorption.
❑Residual heat: In the case of longer
baking times, you can switch off the
oven 5–10 minutes before the full baking
time has elapsed.
When cooking with Circotherm:
❑Cakes baked in a tin get too dark at the
back.
❑Cakes remain doughy and collapse
when removed from the oven.
❑Uneven browning of small cakes or
biscuits.
❑With very moist foods steam develops
and condenses on the oven door and
drips onto the floor.
When cooking conventionally:
❑The bottom of a cake baked on a
baking tray stays too light.
❑The cake gets too dry.
❑The inside of the cake remains spongy
or doughy, or meat stays raw in the
centre.
Avoid blocking the air vents at the rear wall
of the oven with the cake tins.
Reduce the temperature for deep cakes.
Bake for a longer period of time. Test with
a skewer before removing.
Avoid placing trays too close to the back
wall. Space food on the tray.
Several brief periods of opening the oven
door during baking (1 or 2 times, more
frequently with longer roasting times) will
aid in venting the steam in the oven and
reduce condensation.
Ensure that no other pans or trays are in
the oven. Lower shelf position.
Place tin on wire shelf.
Select a slightly higher oven temperature.
Cook for shorter period of time.
Use a slightly lower temperature and cook
for a longer time. Reduce the liquid in the
cake mixture.

20
Defrosting and Cooking – Main oven
Defrosting and cooking using the Circotherm v
Important heating system information:
❑For defrosting and cooking of frozen
foods, use circotherm.
❑With all frozen foods, follow the food
manufacturers instructions on the
package.
❑As a rule, defrosted frozen foods
(especially meats) require less cooking
time than fresh products, since freezing
has a pre-cooking effect.
❑If frozen meat is placed in the oven, the
defrosting time must be added to the
required cooking time.
❑Always defrost frozen poultry before
cooking because the giblets must be
removed.
❑For cooking frozen fish, use the same
temperatures as for fresh fish.
❑Frozen ready-to-eat meals in
aluminium dishes may be placed into
the oven several at a time.
❑Frozen vegetables (i.e., when cooking
complete meals) should be cooked in a
covered pot together with the roast. Use
only approximately half of the liquid
specified in the recipe. Use fat only for
adding flavour.
Standard defrosting of various foods:
Shelf-in levels:
With 1 baking sheet: Slide-in level 3
With 2 baking sheets: Slide-in levels 1and 3
❑All stated times are approximate
guidelines that vary with the shape and
volume of frozen products.
❑Raw frozen products or foods from a
freezer always defrost at 50° C.
Higher defrosting temperatures may
cause the food to dry out.
❑Defrost frozen meals packed in
aluminium foil or closed aluminium
containers at a setting of 130 – 140° C.
❑Place frozen meals packed in plastic
bags or plastic containers in a pot
filled with water. Cover the pot and
defrost of 130 – 140° C.
Attention: Pot handles must be oven-
proof.
❑Defrost and warm up frozen baked
goods at 100 – 140° C. Brush bread,
rolls or yeast pastry lightly with egg to
make the crust more appealing.
❑Defrost dry frozen yeast cakes at
160 – 170° C for 20 – 30 minutes.
❑Defrost moist 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 frozen toast (with
topping) at 160 – 170° C for about
20 minutes.
❑Defrost and bake frozen pizzas at 180 –
190 °C for 15 – 25 minutes.
Place on wire grill covered with
greaseproof paper.
Please ensure that the greaseproof
paper is suitable for use at these
temperatures.