Pelgrim OKW593 User manual

Manual
OKW593
OKW595

287955
We sincerely thank you for your purchase. We believe
you will soon find ample evidence that you can really
rely on our products. To make the use of the appliance
easier, we attach these comprehensive instruction manual.
The instructions should aid you in getting familiar with your
new appliance. Please, read them carefully before using the
appliance for the first time.
In any case, please make sure the appliance was supplied to you
undamaged. Should you identify and transport damage, contact
your sales representative or the regional warehouse from where
the product was delivered. You will find the telephone number on
the receipt or delivery report. We wish you a lot of pleasure with
your new household appliance.
The connection should be carried out in compliance with the
instructions in the section “Connection to the power mains”, and
the relevant effective regulations and standards. This should only
be performed by a qualified technician.
The rating plate indicating the basic information on the appliance
is attached to the edge of the oven and it is visible when you
open the oven door.
Instructions for
connection
Instructions for
connection
Rating plateRating plate
Important warnings ........................................................3
Appliance description....................................................4
The oven..........................................................................5
Food preparation..........................................................15
Cleaning and maintenance..........................................25
Special warnings and error reporting.........................30
Instructions for installation and connection..............32
Technical characteristics............................................. 35
Dear customer!
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Electric oven

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• The appliance may only be connected to the power mains by a service technician or other qualified
expert.
• Unprofessional tampering and repairs may result in serious physical injury and damage to the appliance.
The repairs may only be carried out by the service personnel or an authorized technician.
• During cooking, the overheated fat or oil on the hob may ignite. There is a risk of burning and fire;
therefore, control the cooking process at all times.
• Attention: the danger of burning is considerable particularly for small children and children who are not
fully aware of the danger. There is a risk of burning or scalding. Therefore, keep small children away
from the appliance and only let older children use the appliance under suitable supervision.
• Attention: danger of burning. Heating elements, the oven, and parts of the utensils may become very
hot during use; therefore, always use a kitchen cloth or kitchen gloves when handling cookware, and
take every precaution necessary to avoid burns.
• Power cords of other appliances located in the vicinity of this large appliance may be damaged if they
are pinched e.g. by oven door, which can result in a short circuit. Therefore, keep the power cords of
any other appliances at a suitable distance.
• Do not use steam cleaners or high-pressure cleaners to clean the appliance, as this may result in an
electric shock.
• Pay a special attention when preparing the food in the oven. Baking pans, wire shelf and the whole
interior of the oven are very hot due to high temperatures, therefore the use of protective gloves is
highly recommended.
• During operation, oven door heats up. A third glass is installed for extra protection, reducing the surface
temperature of the outside door (only with some models).
• Do not cover the oven interior in aluminum foil and do not place the baking trays and other containers on
the oven bottom. Aluminum foil will prevent air circulation in the oven, thus impeding the cooking process,
and damage the enamel coating.
• Oven door hinges can be damaged when overloaded. Do not place heavy pans on the open door, and
do not lean against them when cleaning the oven interior. Before cleaning, remove the oven door (see
section Removing and replacing the oven door). Do not step on the open oven door or sit on them – this
applies particularly for children.
• The appliance is manufactured in compliance with the relevant effective safety standards. Nevertheless,
we strongly recommend that persons with impaired physical, motoric, or mental capacity, or persons with
inadequate experience or knowledge, do not use the appliance unless attended by a qualified person.
The same recommendation applies when the appliance is used by persons of less-than-legal age.
The symbol on the product or on its packaging indicates that this product may not be treated
as household waste. Instead it shall be handed over to the applicable collection point for
the recycling of electrical and electronic equipment. By ensuring this product is disposed
of correctly, you will help prevent potential negative consequences for the environment and human
health, which could otherwise be caused by inappropriate waste handling of thisproduct. For more
detailed information about recycling of this product, please contact your local city office, your
household waste disposal service or the shop where you purchased the product.
Important warnings
The appliance is intended for conventional preparation of food in
households and should not be used for any other purpose. Individual
options of use are comprehensively described in this instruction
manual.
Appliance purposeAppliance purpose
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1. Control panel
2. Oven door handle
3. Oven door
1On/Off knob and oven operation mode
selection knob
2Program timer (only with some models)
3Temperature selection knob / dial
4Oven control light. This light it is lit while the
oven is heating up; when the
set temperature is reached, it goes off (only
featured in some models)
The figure represents one of the appliance models. Since a group of appliances to which these
instructions apply, have different features, the instruction manual may describe functions and
equipment that may not be available in your appliance.
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Appliance description

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The appliance features a built-in cooling fan which cools the
appliance housing and control panel.
After the oven is switched off, the cooling fan continues to
operate for a while in order to additionally cool down the
appliance.
Red lamp
The red lamp is lit when heaters in the oven are operating; when
the selected temperature is reached, the lamp goes off.
Cooling fanCooling fan
Extended operation of
the cooling fan
Extended operation of
the cooling fan
Control lampsControl lamps
• Remove all accessories from the oven and clean them with
warm water and a conventional detergent. Do not use abrasive
cleaning aids.
• When the oven is heated up for the first time, a specific odor of
a “new appliance” will be discharged; therefore, ventilate the
room thoroughly while the oven heats up.
• Use dark, black silicon coated or enamel coated baking trays,
as these transmit the heat particularly well.
• Only preheat the oven if specifically stated in the recipe or in
the instruction tables herein.
• Heating up an empty oven uses a lot of energy; therefore,
a lot of power is saved if several types of pastry are cooked
consecutively, as the oven is already heated up.
• Approximately ten minutes before the anticipated end of the
cooking process, the oven may be turned off. This way, you
will save some power and make use of the accumulated heat.
Before using the oven
for the first time
Before using the oven
for the first time
Important warningsImportant warnings
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The oven

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Sensor keys:
A Settings selection and confirmation
sensor key
B Value decease (minus) sensor key
C Value increase (plus) sensor key
Display:
1 Oven operation duration
2 Oven operation stop time
3 Countdown alarm timer
4 Time of day
5 Child lock
6 Clock – time display
• Select the type of setting you wish to make by pressing the (A) sensor key. The selected symbol
on the display flashes quickly, indicating the function that you can set or change. After five
seconds, the symbol starts flashing more slowly and the time set is displayed. The symbols that
are lit are selected, but not currently shown on the display (6). The most recent setting made is
always displayed.
• Each press / activation of a sensor key is acknowledged by a beep.
• If one of the value settings sensor keys (B) or (C) is touched and kept pressed, the rate at which
the value being set is changing will increase.
• When the appliance is connected to the power supply or after a power failure, the word “META”
or “GLAS” is first displayed for a short while; then, the display flashes for some time. In order to
enable the operation of the oven, use the B and C sensor keys to set the time of day.
• In case of a power failure which lasts less than two minutes, all settings are kept.
To improve the response of the sensor keys, touch them with a larger surface of your
finger.
Setting the time of day (clock)
• Set the clock to the current time of day by pressing the settings selection sensor key (A). Then,
select the symbol (4).
• Use the (B) and (C) sensor key to set the exact time of day.
• Confirm the setting by pressing the (A) sensor key again; if the (A) key is not pressed, the setting is
automatically confirmed after a few seconds.
The program timer can be used to program the oven operation in three ways:
• Cooking time setting – immediate start of oven operation; after a set period of time, the oven is
turned off automatically.
• Cooking end time setting – the time at which oven operation is to end is set.
• Delayed start setting – automatic start and end of oven operation at a selected time.
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Electronic digital timer

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Setting the cooking time
With this program mode, the duration of oven operation is set (cooking time). Maximum setting
allowed is 10 hours.
• Press the (A) sensor key to select the symbol (1). Use the (B) and (C) sensor keys to set the
duration / cooking time.
• Turn on the oven (use the corresponding oven knobs to set the operation mode and
temperature). After the expiration of the set time, the oven will automatically stop operating (end
of cooking time). An intermittent beep will sound, which can be stopped by pressing any key; if
no key is pressed, the beep stops after one minute.
• Symbol (1) and the cooking time “0.00” on the display start to flash. If you wish to resume
cooking, press the (A) sensor key and set a new duration if necessary.
Setting the cooking end time
This mode allows you to set the time at which the oven should stop operating. Maximum setting
allowed is 10 hours relative to the current time of day.
• Make sure the current time of day is set correctly.
• Use the (A) sensor key and select the symbol (2). The current time of day is indicated on the
display. Press the (B) and (C) sensor keys to set the cooking end time.
• Turn on the oven (use the corresponding oven knobs to set the operation mode and
temperature). The oven starts to operate immediately and stops operation at the set time. An
intermittent beep will sound, which can be stopped by pressing any key; if no key is pressed, the
beep stops after one minute.
• Symbol (1) and the cooking time “0.00” on the display start to flash. If you wish to resume
cooking, press the (A) sensor key and set a new duration if necessary.
Setting the oven delayed start
With this operation mode, two settings have to be made: cooking time (duration of oven operation)
and cooking end time (tie at which the operation should stop).
Cooking end time can be delayed by a maximum of 24 hours relative to the current time of day.
• Make sure the current time of day is set correctly.
• First, set the cooking time: Press the (A) sensor key to select the symbol (1). Use the (B) and (C)
sensor keys to set the duration / cooking time.
• Then, set the cooking end time: Use the (A) sensor key and select the symbol (2). (A sum of the
current time of day and the oven operation time is automatically shown on the display). Press the
(B) and (C) sensor keys to set the cooking end time.
• The timer will wait for the start of the cooking – both symbols (1 and 2) are lit.
• Turn on the oven (use the corresponding oven knobs to set the operation mode and
temperature). At the corresponding time, the oven starts operating automatically (the symbol (2)
goes off upon the start of operation), and switches off when the set cooking time has elapsed. An
intermittent beep will sound, which can be stopped by pressing any key; if no key is pressed, the
beep stops after one minute.
• Symbol (1) and the cooking time “0.00” on the display start to flash. If you wish to resume
cooking, press the (A) sensor key and set a new duration if necessary.
Setting the alarm timer
The clock can also be used independently of the oven operation, as an alarm timer that sounds an
alarm after the expiration of a preset time.
• Use the (A) sensor key to select the symbol (3). Then, use the (B) and (C) sensor keys to set the
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time before the alarm sounds. Maximum setting allowed is 10 hours.
• When the set time has elapsed, an intermittent beep will sound, which can be stopped by pressing
any key; if no key is pressed, the beep stops after one minute. The symbol (3) will go off.
The last minute of the timer countdown is displayed in second intervals.
Setting the beep volume (loudness)
The alarm volume can be set when no timer function is activated (only current time of day is
displayed).
• Press the (B) sensor key and hold it approximately three seconds; a volume indicator will appear,
and the corresponding sample sound will sound. “oooo” indicates maximum volume, and “o”
indicates minimum volume. Use the (B) sensor key to select among the four loudness levels.
• Confirm the selected volume level by pressing the (A) sensor key; if the (A) sensor key is not
pressed, the setting will be confirmed and stored automatically after a few seconds.
Setting the child lock
The clock may be locked only after one of time functions had been previously set (period of
operation, end of operation, or alarm). The oven will function normally, but you will not be able to
change settings.
Activation: Press the (A) sensor key to select the symbol (5). Use the (B) and (C) sensor keys to
activate the child lock; the display will read “ON”. Confirm the setting by pressing the (A) sensor key.
Deactivation: Press the (B) or (C) sensor to deactivate the child lock; “OFF” is displayed.
The setting must be confirmed by pressing the (A) sensor key.
Display dimmer
Between midnight and 6 AM, the display automatically lights with less intensity, if no timer function
is set.
Deleting the timer settings
• All timer settings can be deleted any time by pressing the (B) and (C) sensor keys
simultaneously and holding them for three seconds. The set programs are automatically
interrupted and the timer switches to display of the current time of day.
• Any timer setting can also be deleted in the following way: selecting it using the (A) sensor key,
then press the (B) and (C) sensor keys simultaneously. Another way to delete a setting is by
setting the timer value to “0.00”.
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The oven is operated by the on/off and operation mode selection
knob and the temperature setting knob / dial.
Temperature setting knob / dial
Note: When using the operation mode Large grill or Grill ,
set the temperature selection knob to the position indicated ,
, as appropriate for these two operation modes.
On/off and operation mode knob.
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Operating the oven

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Oven lighting
With some models, there are two interior lighting lamps: one on
the upper part of the back wall, and the other, additional lamp
on middle of the right side wall. Oven lighting can be selected
independently, without selecting another function. With all other
modes of operation, the oven lighting is turned on automatically
when the operation mode is selected.
Upper / lower heater
The heaters on the upper and lower side of the oven radiate heat
uniformly and evenly into the oven interior. Pastry and meat can
be cooked on one shelf level only.
Large grill
With this operation mode, the upper heater and the infra heater
are activated simultaneously. The infra heater installed on the
oven interior ceiling radiates heat directly. To boost the heating
effect or to make optimal use of the entire area of the oven
grid, the upper heater is also activated. This operation mode is
appropriate for cooking smaller chunks of meat, such as steaks,
roasts, chops, ribs, etc.
Grill
Only the infra heater is activated (which also operates, along
with the upper heater, in the Large grill mode). This mode is
appropriate for grilling smaller quantities of toasted sandwiches,
grill sausages, or simply for toasting bread.
Grill & fan
With this operation mode, the infra heater and the fan are
activated simultaneously. It is appropriate for grilling meat
and large chunks of meat or poultry on one shelf level. Also
appropriate for cooking food au gratin or browning.
The oven may be
operated in the following
modes
The oven may be
operated in the following
modes
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Hot air and lower heater
With this operation mode, the lower heater and the hot air fan
operate simultaneously. This is particularly convenient for making
pizza. Also ideal for moist or heavy pastry, fruit cakes made of
leavened dough, short pastry, or cheesecakes.
Hot air
With this operation mode, the round heater and the fan operate
simultaneously. The fan at the oven back wall causes the hot air
to circulate constantly around a roast of pastry. This operation
mode is appropriate for roasting meat and making pastry on
several shelves simultaneously. Cooking temperature should be
set lower than with conventional operation modes.
Defrosting
With this mode, the air is circulating without any heater being
turned on. Only the fan is in operation. This is used for slow
defrosting or thawing of frozen food.
Lower heater and fan
With this operation mode, the lower heater and the fan operate
simultaneously. Used for baking low leavened dough and
preserving fruit and vegetables. Use the first shelf position from
the bottom and shallow rather than deep baking trays to allow
the warm air circulate around the upper side of the dish as well.
Upper and lower heater plus the fan
The upper and the lower heater operate simultaneously. The fan
enables uniform circulation of hot air in the oven. The system
is suitable for making all kinds of pastry, for defrosting food,
and drying fruit and vegetables. Before placing food into the
preheated oven, wait for the signal lamp (heater operation lamp)
to go off for the first time. For best results, cook on a single shelf
level only; with cooking on two levels simultaneously, the results
are somewhat inferior. The oven must be preheated. Use the
second and fourth shelf level (from the bottom). The temperature
should be set lower than with conventional heating combinations.
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Aqua Clean
The heat is only radiated by the heater installed in the bottom of
the oven. Select this operation mode when you wish to bake /
cook the bottom side of the dish more thoroughly (e.g. for moist
pastry with fruit filling). Set the temperature with the temperature
selection knob /dial.
• Accessories (grid, shallow and deep baking tray) can be
inserted into the oven at four levels.
• Please note that the shelf levels are always referred to by
consecutive numbers starting from the bottom (particular shelf
levels are described in the cooking tables below)
• The guides may be drawn, wire, or telescopic (depending
on the appliance model). Telescopic (pull-out or, retractable)
guides are installed for the second, third, and fourth level. In
case of wire guides, the grid and the trays should always be
inserted into the leading slot formed by adjacent wire profiles.
Shelf levels (depending
on the model)
Shelf levels (depending
on the model)
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Telescopic (pull-out or, retractable) guides are installed for the
second, third, and fourth level. They are installed on the left and
right side wall of the oven interior at three levels.
Pull-out levels consist of (depending on the model):
- three guides that can be pulled out partially,
- one guide that can be pulled out completely and two that can
be pulled out partially, or
- three guides that can be pulled out completely.
Telescopic pull-out guides and other parts of oven
accessories will heat up! Use a kitchen glove or
similar protection when handling them.
• To insert the grid, baking tray, or drip tray, first pull out the
telescopic guides of the desired level.
• Place the grid or the shallow or deep baking tray on the pull-out
guides and push it into the oven with your hand. Close the oven
door only when the telescopic guides have been fully retracted.
The grid onto which the container with food, or the food directly,
is placed.
Shallow baking tray is only intended for baking pastry and
cakes.
Deep baking tray is intended for baking meat and moist pastry;
it is also intended as a drip tray.
Unless you are using the grill, or the deep baking tray
is used only as a drip tray when spit-roasting, the
deep tray should not be inserted into the first guide.
Telescopic pull-out
guides (depending on
the model)
Telescopic pull-out
guides (depending on
the model)
Oven accessories
(depending on the
model)
Oven accessories
(depending on the
model)
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The fat filter installed on the back oven interior wall protects
the fan, round heater, and the oven from impurity, particularly
spattering fat. When cooking meat, we recommend using the fat
filter. When baking pastry, always remove the filter! If the filter is
installed when baking pastry or cakes, the results can be quite
poor.
Fat filter (depending on
the model)
Fat filter (depending on
the model)
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• For baking pastry, use the , or . mode of operation.
(Oven operation with the selected mode, or system, depends
on the appliance model).
• When baking pastry, always remove the fat filter.
Instructions
• When baking pastry, always observe the instructions on the
shelf / guide level, temperature, and cooking time indicated in
the pastry baking table. Do not be prejudiced by experience you
may have with other ovens. The values indicated in the cooking
table are defined and checked especially for this particular oven.
• If the baking table does not specifically address a particular
type of pastry, see the information for a similar type of pastry.
Baking pastry with upper and lower heater
• Bake the pastry at one level only.
• Upper / lower heater combination is particularly appropriate for
baking various types of pastry, bread, and meat.
• Use dark-colored baking trays. Light-colored trays reflect the
heat, which leads to poorer cooking (browning) results. Always
place the models on the grid. If you are using the supplied
baking tray, remove the grid.
• Preheating will shorten the cooking time. Place the dish
into the oven only when the selected temperature has been
reached, i.e. when the control lamp (heater operation lamp)
goes off for the first time.
Baking pastry with hot air
Baking pastry with hot air is particularly convenient when you
wish to bake on several shelf / guide levels simultaneously,
especially when preparing bite-size pastry in shallow trays.
Preheating is recommended, and the use of the second and third
guide level. This mode is also appropriate for moist pastry and
fruit cakes (in this case, bake on a single level only).
• The temperature is normally set lower than when baking with the
upper/lower heater combination (see also the pastry baking table).
• Various types of pastry can be baked simultaneously, if the
required temperature is at least approximately the same for all.
• Baking time can vary, even for equal baking trays. When
baking in several baking trays simultaneously – on two or even
three levels, baking time for each tray can e different. You may
have to remove one of the trays sooner (normally, this would
be the uppermost tray.
• If possible, prepare bite-size pastry, such as cupcakes, in
the same thickness and height. Unevenly sized pastry will be
unevenly browned!
Baking pastryBaking pastry
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Food preparation

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• When baking several types of pastry simultaneously, there
will be a significant amount of vapor in the oven, resulting in
accumulation of condensate on the oven door.
Tips on baking pastry
Is the pastry completely done?
Use a wooden stick to pierce the pastry at the highest point.
If there are no traces of dough when the stick is removed,
the pastry is done. Turn off the oven and use the remaining
accumulated heat.
The pastry has collapsed
Check the recipe. Next time, use less liquid. Observe the
instructions on mixing / kneading time, especially when using
small household appliances.
The pastry is too light-colored
Next time, use a dark-colored baking tray, place the tray one
guide level lower, or turn on the lower heater towards the end of
the cooking process.
The pastry with a moist filling (e.g. cheesecake) is not
completely done
Next time, reduce the temperature and extend the cooking time.
Notes on the pastry baking table:
• Two values are indicated for temperature, lower and upper.
Initially, set the lower temperature; if the pastry is not brown
enough, increase the temperature next time.
• Cooking times are given as an estimate and may vary subject
to a number of circumstances.
• The value printed in bold in the temperature table indicates the
most appropriate operating mode for a particular type of pastry.
• The indication * means that the oven should be preheated with
the corresponding operating mode selected.
• When using baking paper, make sure it is resistant to high
temperature.
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Pastry baking table for combined upper and lower heater or hot air operating mode
Type of pastry Guide
(from the
bottom)
Temperature
(°C)
Guide
(from the
bottom)
Temperature (°C) Cooking
time
(minutes)
Sweet pastry
Marble cake, ring cake 1 160-170 1 150-160 50-70
Rectangle-shaped cake 1 160-170 1 150-160 55-70
Cake made in cake tin 1 160-170 2 150-160 45-60
Cake tin cheesecake 1 170-180 2 150-160 65-85
Fruit cake, short pastry 1 180-190 2 160-170 50-70
Fruit cake with dressing 1 170-180 2 160-170 60-70
Sponge cake* 1 170-180 2 150-160 30-40
Cake with icing 2 180-190 2 160-170 25-35
Fruit cake, mixed dough 2 170-180 2 150-160 45-65
Cherry cake 2 180-200 2 150-160 35-60
Sponge cake roll* 2 180-190 2 160-170 15-25
Leavened dough cake 2 160-170 2 150-160 25-35
Hefezopf (leavened dough) 2 180-200 2 160-170 35-50
Christmas cake 2 170-180 2 150-160 45-70
Apple pie 2 180-200 2 170-180 40-60
Oven-baked donuts 1 170-180 2 150-160 40-55
Savory pastry
Quiche Lorraine 1 190-210 2 170-180 50-65
Pizza* 2 210-230 2 190-210 25-45
Bread 2 190-210 2 170-180 50-60
Buns* 2 200-220 2 180-190 30-40
Bite-size pastry
Short pastry – cookies * 2 160-170 2 150-160 15-25
Merengue * 2 160-170 2 150-160 15-28
Leavened dough 2 180-190 2 170-180 20-35
Puff pastry 2 190-200 2 170-180 20-30
Choux pastry (cream filled) 2 180-190 2 180-190 25-45
Soufflés
Rice soufflé 1 190-200 2 180-190 35-50
Fresh cheese soufflé 1 190-200 2 180-190 40-50
Frozen pastry
Apple, cheese pie 2 180-200 2 170-180 50-70
Cheesecake 2 180-190 2 160-170 65-85
Pizza 2 200-220 2 170-180 20-30
French fries for oven * 2 200-220 2 170-180 20-35
Croquettes 2 200-220 2 170-180 20-35
Note: Guide number refers to the grid onto which smaller baking trays or cake tins are placed, and
to shallow baking tray. The deep baking tray should not be inserted into the first guide.
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Settings table for baking pastry with hot air and lower heater
Type of pastry Guide (from the bottom) Temperature (°C) Cooking time
(minutes)
Cheesecake (750g cheese)
- short pastry
2 150-160 65-80
Pizza * - leavened dough 2 200-210 15-20
Quiche Loraine - short crust
dough
2 180-200 35-40
Apple pie with icing - leavened
dough
2 150-160 35-40
Fruit cake - mixed dough 2 150-160 45-55
Apple pie - flaky pastry 2 170-180 45-65
Pastry baking table for upper and lower heater with fan operating mode
Type of pastry Guide
(from the bottom)
Temperature (°C) Cooking time
(minutes)
Sweet pastry
Marble cake, ring cake 1 150-160 50-60
Rectangle-shaped cake 1 150-160 55-65
Cake made in cake tin 1 150-160 45-55
Cake tin cheesecake 1 150-160 65-75
Fruit cake, short pastry 1 160-170 45-65
Fruit cake with dressing 1 160-170 55-65
Sponge cake* 1 150-160 25-35
Cake with icing 2 160-170 25-35
Fruit cake, mixed dough 2 150-160 45-60
Cherry cake 2 150-160 30-40
Sponge cake roll* 2 160-170 15-23
Leavened dough cake 2 150-160 25-35
Hefezopf (leavened dough) 2 160-170 35-45
Christmas cake 2 150-160 45-65
Apple pie 2 160-170 50-60
Oven-baked donuts 1 150-160 35-45
Savory pastry
Quiche Lorraine 1 170-180 45-55
Pizza* 2 190-200 20-25
Bread 2 170-180 50-60
Buns* 2 180-190 15-20
Bite - size pastry
Short pastry - cookies 2 150-160 15-25
Merengue * 2 150-160 15-25
Leavened dough 2 160-170 18-23
Puff pastry 2 170-180 20-30
Choux pastry (cream filled) 2 170-180 20-30
Frozen pastry
Apple, cheese pie 2 170-180 50-70
Cheesecake 2 160-170 65-85
Pizza 2 170-180 20-30
Note: Guide number refers to the grid onto which smaller baking trays or cake tins are placed.
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• To cook meat, use the operating modes and .
• Data printed in bold represent the most appropriate operation
mode for a particular type of meat.
• When cooking meat, the use of the fat filter is recommended
(depending on the model).
Tips on using the cookware
• Meat can be cooked in enamel coated cookware, tempered
glass (Pyrex) cookware, clay, or cast iron cookware.
• Stainless steel baking trays are less appropriate because they
reflect the heat.
• If the roast is covered, it will remain juicier, and the oven will
not be as dirty.
• In an open baking tray, the roast will brown sooner.
Some notes on cooking meat
• The meat cooking table indicates recommended temperatures,
guide/shelf level, and cooking time. Since cooking times
depend strongly on the type, weight, and quality of meat, they
may have to be adjusted.
• Cooking meat, poultry, and fish in an oven is economical only
at weights exceeding 1 kg.
• When cooking meat, add enough liquid to prevent the fat and
juices from the meat to be burnt onto the baking tray. This
means that, in case of longer cooking times, the roast should
be checked upon every one in a while, and liquid should be
added.
• After approximately half of cooking time, turn the roast around,
especially when baking in a tray. For better results, start the
cooking with the upper side turned downwards.
• When cooking larger chunks of meat, condensate may
accumulate on the oven door. This is a natural phenomenon
which does not affect the operation of the appliance. After
cooking, wipe the door and door glass dry.
• In order to prevent accumulation of condensate, do not let the
dishes to cool down in the oven.
Cooking / roasting meatCooking / roasting meat
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Meat cooking table for upper/lower heater combination or with hot air
Type of meat Weight
(g)
Guide (from
bottom)
Tempera-
ture (°C)
Guide (from
bottom)
Tempera-
ture (°C)
Cooking
time
(min.)
Beef
Beef roast 1000 2 200-220 2 180-190 100-120
Beef roast 1500 2 200-220 2 170-180 120-150
Roastbeef, medium done 1000 2 220-230 2 180-200 30-50
Roastbeef, well done 1000 2 220-230 2 180-200 40-60
Pork
Pork roast, incl. skin 1500 2 180-190 2 170-180 140-160
Pork belly 1500 2 190-200 2 170-180 120-150
Pork belly 2000 2 180-200 2 160-170 150-180
Shoulder 1500 2 200-210 2 160-170 120-140
Pork roll 1500 2 200-210 2 160-170 120-140
Cutlet 1500 2 180-200 2 160-170 100-120
Minced meet roast (pork
meat loaf) 1500 2 210-220 2 170-180 60-70
Veal
Veal roll 1500 2 180-200 2 170-190 90-120
Veal joint 1700 2 180-200 2 170-180 120-130
Lamb
Lamb loin 1500 2 190-200 2 170-180 100-120
Sheep joint 1500 2 190-200 2 170-180 120-130
Venison
Rabbit loin 1500 2 190-210 2 180-190 100-120
Deer joint 1500 2 190-210 2 170-180 100-120
Wild boar joint 1500 2 190-210 2 170-180 100-120
Poultry
Chicken, whole 1200 2 200-210 2 180-190 60-70
Chicken 1500 2 200-210 2 180-190 70-90
Duck 1700 2 180-200 2 160-170 120-150
Goose 4000 2 160-170 2 150-160 180-200
Turkey 5000 2 150-160 2 140-150 180-240
Fish
Whole fish 1000 2 200-210 2 170-180 50-60
Fish soufflé 1500 2 180-200 2 150-170 50-70
Note: The indication of recommended guide relates to the deep tray; smaller trays should be placed
on the grid inserted into the first or second guide (do not insert the deep tray on the first guide).
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