User manual GAGGENAU EE215135

[. . . ] Operating and Installation Instructions EE 214/215 Built-in cooker 50 EE 214/215 Preface 1. Important notes 1. 1 For your safety 1. 2 Operating for the first time 1. 3 About use 2. Structure and operating principle 2. 1 Structure of the EE 214/215, CK 216/CK 236 2. 2 Accessories/special accessories 2. 3 Operating principle of the operating modes 3. Operation 3. 1 Switching on / Switching off 3. 2 Hot air circulation 3. 3 ECO 3. 4 Top and bottom heat / Top heat 3. 5 Hot air circulation and bottom heat 3. 6 Grilling 3. 7 Operating CK 216/236/172 4. [. . . ] Temperature-controlled grilling Switching on: Turn the "Mode" control knob to the (Grilling) symbol. Turn the "Temperature" control knob to the temperature you require. 26) Switching off: Turn the "Temperature" control knob to the 0 position. Fig. 26 Note: When grilling on the grid iron, place the grilling pan/ glass tray one level lower than the grilled food. Switching on Grilling with the hot air fan Switching on: Turn the "Mode" control knob to the (Grilling with hot air) setting and set the "Temperature" control knob to the required temperature. Very high temperatures occur during grilling, and these also warm up doors and frames. Observe the appropriate caution and keep children away! 14 3. 7 Operating CK 216/236/172 Switching on Turn the corresponding control knob to the required cooking level (1-9) on the right. 28) Note on CK 216/236/172: a few seconds after switching on, the individual residual heat display (red dot) for the selected cooking zone appears on the residual heat display panel. Fig. 28 Switching off Turn the control knob to the 0 position on the left. 29) Note: none of the control knobs can be turned from the Combination position directly to the 0 position. Fig. 29 Activating Combination Turn the corresponding control knob to the right up to the "Combination" symbol and then back to the cooking level you require. 30) Switching off Turn the corresponding control knob to the 0 position on the left. The combination function and the corresponding cooking zone are now off. It is not possible to directly turn the control knob from the Combination position to the 0 position on the right. Fig. 30 15 Setting table Cooking levels 0 1 2 3 4 5 6 7 8 9 Off Keeping warm Melting, soaking Thawing, warming up Cooking, warming Steaming Braising, stewing Baking and gentle roasting Roasting Frying, quick boiling Only ever switch to the highest cooking level for quick boiling and browning. The values in the setting table serve merely as a guideline because a greater or lesser amount of heat will be needed depending on the nature of the food cooked as well as the size and filling of the pot or pan. 16 4. °C Level from below Baking time Min. Swiss roll Flan base Fruit flan on yeast dough Fruit flan on short-crust pastry Small flaky pastry cakes Cheesecake (high) Cheesecake slices (flat) Sponge cake (round) Loaf cake Yeast dough ring cake (tall) Biscuits `Hefezopf' Cake on baking tray (dry top) Cake on baking tray (moist top) Cream puffs Mixed-grain bread** 165 165 180 165 165 160-175 160-175 160-175 160-175 165 165-170 165-170 180 200/170 165-170 165-170 180 170 160-175 165 180 165 165 160-175 160-175 165 165 165 210 170-175 165-175 165-175 190 165-175 165-175 175-180 175-180 165-175 170-175 165-175 165-175 165-175 180-190 210/170 2 2 2 2 1+3/2* 2 2 2 2 1 1+3/2* 2 2 2 1+3/2* 2 7-9 30-35 40-45 40-45 15-20 90-100 45-50 50-60 50-60 40-50 15-20 30-40 40-50 40-50 20-25 40-50 * In the ECO and hot air circulation modes, you can bake simultaneously on several levels. Note: the values given above should be looked upon as recommended values. The recommended mode is printed in bold. 17 Roasting table Dish Level Hot air Grill and Top and Cooking Core hot air bottom heat time temperature Temp. °C minutes sensor 180 230/180 230/180 60-90 45-50 60-70 90-100 230/180 180/200 150/200 230/180 230/180 150/180 60-70 60-70 40-50 50-60 60-70 60-70 50-60 20 120 45-50 °C 55-65 °C 70-80 °C 75-80 °C 75-80 °C 65-70 °C 80-85 °C 75-80 °C 75-80 °C 75 °C 70-75 °C 75-80 °C from below Temp. °C Beef Roast beef (casserole*) 1, 5 kg Roast beef rare 1, 5 kg** Roast beef medium 1, 5 kg** Roast beef well-done 1, 5 kg** Pork Pork roast 1, 5 kg** Pork roast with rind 1, 5 kg*** Smoked pork 1, 5 kg** Leg of pork*** Collared roast** Veal Roast veal** Leg of veal*** Loin of veal Stuffed breast of veal* 2 2 2 2 230/180 150/180 160-170 120-130 2 2 2 2 2 230/180 180/200 180/160 150/200 230/180 2 2 2 2 180 230/180 230/180 230/180 * First brown the meat all-round in the casserole on the cooker. ** Brown the meat at a high heat level, switching back to a lower temperature after 15-20 minutes. *** Cook the meat at a low temperature and set the temperature higher for the last 15-20 minutes. [. . . ] 38 26 7. 3 Disassembly of the front window The oven door is actively ventilated. Proceed as follows: ­ Remove the bottom screw from the door handle. ­ Remove the top screw from the door handle and detach the door handle. ­ Hold the front window with one hand and lightly shake the door to and fro. [. . . ]