Operating and Installation instructions
Table Of Contents
- Contents
- IMPORTANT SAFETY INSTRUCTIONS
- Guide to the range
- Controls for the range
- Features
- Data plate
- Scope of delivery
- Standard and optional accessories
- Side racks
- Universal tray and Wire Rack with anti-tip safety notches
- FlexiClips with Wire Rack HFCBBR 30-3
- Installing and removing the FlexiClips with Wire Rack
- Temperature selector with °C scale
- Replacing the temperature selector
- Round baking pans
- Perforated Gourmet Baking Tray HBBL 71
- Broiling and roasting insert HGBB 30-1
- HUB Gourmet Casserole Dishes HBD Gourmet Casserole Dish lids
- Accessories for cleaning and care
- Gas cooktop safety features
- Oven safety features
- PerfectClean treated surfaces
- Self-Clean-ready accessories
- Before first use
- Using the gas cooktop
- Using the oven
- Overview of operating modes
- Energy-saving tips
- Simple operation
- Preheating the oven
- Operating the clock/timer
- Switching cooking programs on and off automatically
- Setting the cooking duration
- Setting a cooking duration and a finish time
- First set the cooking duration:
- Then set the finish time:
- At the end of the cooking duration:
- Changing the cooking duration
- Deleting a cooking duration
- Deleting a finish time
- Changing the time of day
- Changing factory default settings
- Settings overview
- Switching the system lock on and off
- Activating the system lock
- Deactivating the system lock for a cooking process
- Deactivating the system lock
- Using the timer
- Setting the timer
- Changing the timer
- Deleting the timer
- Baking
- Roasting
- Broiling
- Further applications
- Gas cooktop cleaning and care
- Cleaning and care of the oven
- Frequently Asked Questions
- Customer Service
- Caring for the environment
Roasting
50
Selecting the cooking duration
Determine the cooking duration by
multiplying the thickness of the roast
[cm] with the time per cm [min/cm]
stated below, depending on the type
of meat:
- beef/venison: 15–18min/cm
- pork/veal/lamb: 12–15min/cm
- sirloin/fillet: 8–10min/cm
Check whether the food is cooked
shortly before the end of the specified
cooking duration.
Tips
- For frozen meat, increase the cooking
duration by approx. 20minutes per
kg.
- Frozen meat weighing less than
approx. 3.3 kg (1.5kg) does not need
to be defrosted before roasting.
Notes on the operating modes
A list of all operating modes can be
found in “Overview of operating
modes”.
Use the Bake (Bake)operating
mode towards the end of the cooking
duration to brown the base of the
food.
Using Convection Bake
(Conv
Bake)
These operating modes are suitable for
roasting meat, fish, and poultry that
needs to be well browned, as well as
roast beef and fillet.
The Convection Bake (Conv Bake)
operating mode allows you to use a
lower temperature than you would with
the Surround (Surround) operating
mode, because the heat is immediately
distributed throughout the oven
compartment.
Place the food on shelf level3.
Place large food, e.g., a turkey, on
level1 or 2.
Using Surround
(Surround)
Use this operating mode for cooking
traditional recipes. If using an older
recipe or cookbook, set the oven
temperature 50°F (10°C) lower than that
recommended. This will not change the
cooking duration.
Place the food on shelf level3.
Place large food, e.g., a turkey, on
level1 or 2.