Bauknecht ECTM 9145 manual

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  • Brand: Bauknecht
  • Product: Oven
  • Model/name: ECTM 9145
  • Filetype: PDF
  • Available languages: Dutch, English, German, French

Table of Contents

Page: 1
2
Table of contents
IMPORTANT INFORMATION 5
BEFORE MOUNTING 5
ENVIRONMENTAL HINTS 5
MOUNTING THE APPLIANCE 6
PRIOR TO CONNECTING 6
AFTER CONNECTING 6
BEFORE FIRST USE 7
IMPORTANT SAFETY INSTRUCTIONS 7
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE 7
IMPORTANT PRECAUTIONS 8
GENERAL 8
CAREFUL 8
IMPORTANT PRECAUTIONS 9
ACCESSORIES 9
GENERAL 9
CHOOSING COOKING CONTAINER 9
SPONGE 10
WIRE SHELF 10
BAKING & DRIP TRAY 10
STEAM TRAY 10
WATER CONTAINER 10
PROBE 10
GASTRONORM UTENSIL HOLDER 10
PROBE PLACING 11
APPLIANCE FEATURES 12
CONTROL PANEL 12
Page: 4
5
IMPORTANT INFORMATION
THIS APPLIANCE COMPLIES to current
safety standard.
PLEASE KEEP the instruction for use manual and
mounting instructions in a safe place for future
reference.
PLEASE PASS these instructions on to the new
owner in case you should sell the appliance
BEFORE MOUNTING
READ THIS MANUAL CAREFULLY. This will ensure you
make full use of the technical benefits this ap-
pliance has to offer and enables you to operate
it in a safe and proper way. A incorrect use may
lead to injury or damaged objects
UNPACK THE APPLIANCE and dispose of the packag-
ing in an environmentally responsible manner.
ENVIRONMENTAL HINTS
THE PACKING BOX may be fully re-
cycled as confirmed by the re-
cycling symbol. Follow lo-
cal disposal regulations. Keep
potentially hazardous pack-
aging (plastic bags, polysty-
rene etc.) out of the reach of chil-
dren.
THIS APPLIANCE is marked according to the Euro-
pean directive 2002/96/EC on Waste Electrical
and Electronic Equipment (WEEE). 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 this product.
THE SYMBOL on the product,
or on the documents ac-
companying the product,
indicates that this appliance
may not be treated as house-
hold waste. Instead it shall be
handed over to the applica-
ble collection point for the
recycling of electrical and
electronic equipment.
DISPOSAL must be carried
out in accordance with lo-
cal environmental regulations for waste dis-
posal.
FOR MORE DETAILED INFORMATION about treatment,
recovery and recycling of this product, please
contact your local city office, your household
waste disposal service or the shop where you
purchased the product.
BEFORE SCRAPPING, cut off the mains cord so that
the appliance cannot be connected to the
mains.
Page: 5
6
PRIOR TO CONNECTING
ENSURE THAT THE APPLIANCE IS NOT DAMAGED. Check
that the oven door closes firmly against the
door support and that the internal door seal is
not damaged Empty the oven and clean the in-
terior with a soft damp cloth.
AFTER CONNECTING
THE FIRST TIME THE OVEN IS SWITCHED ON, you will be
asked to set the language and current time.
Follow the instructions under the headline
“Changing settings” in this instructions for use.
The appliance is ready to use after these two
steps have been taken.
The manufacturers are not liable for any
problems caused by the user’s failure to ob-
serve these instructions.
DO NOT OPERATE THIS APPLIANCE if it has a damaged
mains cord or plug if it is not working prop-
erly or if it has been damaged or dropped Do
not immerse the mains cord or plug in water.
Keep the cord away from hot surfaces Electri-
cal shock fire or other hazards may result.
ENSURE the oven cavity is empty before mount-
ing.
CHECK THAT THE VOLTAGE on the rating plate corre-
sponds to the voltage in your home.
THE OVEN CAN BE OPERATED ONLY if the oven door is
firmly closed.
THE EARTHING OF THIS APPLIANCE is compulsory. The
manufacturer will accept no responsibility for
injury to persons, animals or damage to ob-
jects arising from the non-observance of this
requirement.
MOUNTING THE APPLIANCE
THE APPLIANCE shall only be used when it is
built-in (mounted) properly.
FOLLOW THE SUPPLIED separate mounting in-
structions when installing the appliance.
IMPORTANT INFORMATION
INSTALLING (MOUNTING) of this appliance in places that are not per-
manent such as ships, caravans, busses and so on, may only be
carried out by a professional if it is ensured that the conditions
on the place permit a safe use of the appliance.
DO NOT USE EXTENSION CORD:
IF THE POWER SUPPLY CORD IS TOO SHORT, have
a qualified electrician or serviceman in-
stall an outlet near the appliance.
Page: 6
7
IMPORTANT SAFETY INSTRUCTIONS
DO NOT HEAT, OR USE FLAMMABLE MATERIALS in or
near the oven. Fumes can create a fire hazard
or explosion.
DO NOT OVER-COOK FOOD. Fire could result.
DO NOT LEAVE THE OVEN UNATTENDED, especially
when using paper, plastic or other combusti-
ble materials in the cooking process. Paper can
char or burn and some plastics can melt if used
when heating foods.
IF MATERIAL INSIDE / OUTSIDE THE OVEN SHOULD IGNITE
OR SMOKE IS OBSERVED, keep oven door closed and
turn the oven off. Disconnect the power cord
or shut off power at the fuse or circuit break-
er panel.
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
ONLY ALLOW CHILDREN to use the appliance under
adult supervision and after adequate instructions
have been given, so that the child is able to use
the appliance in a safe way and understands the
hazards of improper use.
THIS APPLIANCE IS NOT INTENDED FOR use by persons
(including children) with reduced physical,
sensory or mental capabilities, unless used under
the supervision of a person responsible for their
safety.
WARNING!
ACCESSIBLE PARTS MAY BECOME HOT during use, young
children should be kept away
DO NOT USE corrosive chemicals or vapors in this
appliance. This type of oven is specifically de-
signed to heat or cook food. It is not designed
for industrial or laboratory use.
NEVER PUT OR DRAG utensils across the bottom of
the oven as this could scratch the surface. Al-
ways put utensils on the wire shelf or trays.
DO NOT HANG OR PLACE heavy items on the door
as this can damage the oven opening and
hinges. The door handle should not be used
for hanging things on.
THE DOOR SEALS AND THE DOOR SEAL AREAS must be
regularly inspected for damage. If these areas
are damaged the appliance should not be op-
erated until it has been repaired by a trained
service technician
DO NOT USE this appliance as a room heater or
humidifier.
BEFORE FIRST USE
 OPEN THE DOOR, remove the accessories
and ensure the oven is empty
RINSE THE WATER CONTAINER with tap wa-
ter (no detergents) and then fill it to the
“MAX” mark.
SLIDE THE WATER CONTAINER into it’s socket
until it engages the contact point and sits
firmly in place.
 RUN THE CALIBRATION FUNCTION and follow on
screen instructions.
NOTE
THE WATERPUMP responsible for filling and
draining the steam boiler is now activat-
ed. It will initially sound louder during air-
pumping and lower when water is filling
the pump again.
THIS IS NORMAL and no concern for alarm.
AFTER CALIBRATION, let the oven cool to
room temperature and then wipe dry any
damp areas if present.
EMPTY THE WATER CONTAINER and dry it off be-
fore further use.
 RUN THE FORCED AIR FUNCTION at 200°C for
about an hour to eliminate the smell and
fumes of the protective grease and insu-
lating materials. The window should be
kept open during this operation.
Page: 7
8
GENERAL
THIS APPLIANCE IS DESIGNED FOR DOMESTIC USE ONLY!
CAREFUL
FOOD & ALCOHOL. Be extra careful when cook-
ing or reheating food that contains alcohol. If
you are adding alcohol (e.g. rum, cognac, wine
etc.) Remember that alcohol evaporates easi-
ly at high temperatures. You should therefore
bear in mind that the vapors released can ig-
nite when they come in contact with the elec-
trical heating element. If possible you should
refrain from using alcohol in this oven.
AFTER HEATING BABY FOOD or liquids in a
baby bottle or in a baby food
jar, always stir and check the
temperature before serving.
This will ensure that the heat is evenly distributed
and the risk of scalding or burns can be avoided.
IMPORTANT PRECAUTIONS
DO NOT USE THE CAVITY for any storage purposes.
FRUIT JUICE DRIPPINGS may leave permanent
stains. Let the oven cool and clean before next
use.
KEEP THE DOOR SEAL SURFACES CLEAN. The oven door
must shut properly.
WIPE OFF ANY RESIDUAL CONDENSATION that may
be present in the cooled oven after cooking.
Don’t forget the cavity ceiling which is easily
overlooked. Some foods require a completely
dry oven for best result.
ENSURE ONLY WATER is used in the water contain-
er. No other liquids are allowed.
NEVER PULL OUT fully loaded shelves. Use ex-
treme caution.
OPEN THE OVEN DOOR CAREFULLY!
HOT STEAM MAY ESCAPE QUICKLY.
USE HOT PADS OR OVEN MITTS to prevent burns, when touching contain-
ers, oven parts, and pan after cooking. Let the oven cool off before
cleaning. The water in the bottom recess is hot after cooking.
Page: 8
9
TEMPERATURE COOKING
THE TEMPERATURE PROBE should normal-
ly be inserted so that the
tip of the probe is po-
sitioned in the thickest part of the
food, as this is the part that takes the
longest time to heat.
THE TIP OF THE PROBE must not touch any
bones which the food may contain.
Also, avoid placing the probe in fat-
ty areas of the food
as these areas heat up
more quickly giving mis-
leading end tempera-
tures.
The probe should, if possible, be positioned
so that the tip does not touch the walls or the
bottom of the cooking vessel.
THE TEMPERATURE which is set must be higher
than the current temperature of the food.
IT IS NOT POSSIBLE to use the probe when making
sweets, jam and marmalade, or dishes which
need to be cooked or simmered for a long pe-
riod. This is because the; highest temperature
which can be set is 100°C.
NEVER IMMERSE the probe in water when clean-
ing. Simply wipe clean with a clean, damp
cloth or kitchen roll after use.
THE OVEN MUST NOT BE OPERATED with the tempera-
ture probe in the cavity if it is not plugged into
the oven.
If you do operate the oven without complying
with the above you will damage the probe.
ONLY USE THE SUPPLIED or by service recommend-
ed food probe. Other brands on the market
will not give proper results and may damage
your oven.
IMPORTANT PRECAUTIONS
ACCESSORIES
GENERAL
THERE ARE a number of accessories available on
the market. Before you buy, ensure they are
suitable for cooking with steam and hot air in
combination.
PLACE CONTAINERS on the Wire Shelf. It can hold
greater weights than the baking tray or steam
tray can.
ENSURE THAT THERE IS a space of at least 30 mm
between the upper rim of the container and
the cavity ceiling to allow sufficient steam en-
trance to the container.
CHOOSING COOKING CONTAINER
USE PERFORATED COOKING containers whenev-
er possible, e.g. for cooking vegetables. The
steam has free access to the food from all sides
and the food is cooked evenly.
STEAM EASILY REACHES into the space between big
pieces of food such as large potatoes. This en-
sures even and effective cooking. It enables
a large quantity to finish in the same amount
of time as a smaller quantity. Placing (spacing)
food to allow the steam even and easy access
to individual pieces of food enables it to be
cooked in the same amount of time as small-
er quantities.
MORE COMPACT DISHES such as casseroles or
bakes, or food such as peas or asparagus
spears, which have very small / no space be-
tween them will take longer to cook because
the steam has less space to work in.
Page: 9
10
STEAM TRAY
USE THE STEAM TRAY for foods such as fish, vege-
tables and potatoes.
USE THE OVEN WITH-
OUT THE STEAM TRAY
for foods such as rice, and
grains.
BAKING & DRIP TRAY
USE THE BAKING & DRIP
TRAY beneath the Wire
Shelf and Steam tray. It
may also be used as a
cooking utensil or as a baking tray.
THE BAKING & DRIP TRAY is used to collect the
dripping juices and food particles that other-
wise would stain and soil the interior of the
oven.
Avoid placing vessels directly on the oven bot-
tom.
WIRE SHELF
THE WIRE SHELF allows hot air circulation around
the food. Put food directly on
it or use it as support for
pots, cake tins and oth-
er cooking receptacles.
When you put food directly on the Wire
shelf, place the Baking & Drip tray under it.
WATER CONTAINER
THE WATER CONTAINER IS LOCATED behind the
door and is accessible as soon as the door is
opened.
ALL COOKING FUNCTIONS ex-
cept Forced Air require the
water container to be full.
FILL WATER CONTAINER to the
“MAX” mark with tap water.
USE ONLY fresh tap water or
still bottled water. Never use
distilled or filtered water nor any
other liquids in the water container.
IT IS IMPORTANT TO EMPTY THE WATER CONTAINER AFTER
EACH USE. This is for hygienic reasons. It also pre-
vents condensate from building up inside the
appliance.
CAREFULLY (slowly not to spill) pull the water
container out of it’s compartment. Keep it hor-
izontal to allow remaining water to drain out of
the valve seat.
SPONGE
THE SUPPLIED SPONGE is used for
wiping off residual condensa-
tion that may be present in the
cooled oven after cooking. It
is important that you allow the
oven to cool off to avoid scalding.
ACCESSORIES
PROBE
THE PROBE IS DESIGNED to measure the in-
ternal temperature of your
food between the range of
30°C - 100°C. As soon as the set tem-
perature is reached, the appliance
switches off and displays “Tempera-
ture is reached” in the display.
NEVER IMMERSE the probe in water when
cleaning. Simply wipe clean with a
damp cloth or kitchen roll after use.
GASTRONORM UTENSIL HOLDER
THE UTENSIL HOLDER is
designed to be used
with profession-
al Gastronorm uten-
sils only.
Page: 10
11
PROBE PLACING
CHICKEN
WHEN THE PROBE is used
to roast chicken, the tip
should be positioned in
the fleshiest part of the
chicken, i.e. on the inside
of the thigh just behind the leg. It must not
touch any bones.
LAMB
WHEN COOKING A LAMB
JOINT/LEG OF LAMB, in-
sert the tip of the
probe into the thick-
est part so that it does not touch the bone.
PORK
WHEN COOKING PORK,
e.g. pork shoulder,
gammon, silver side,
etc, the probe should
be inserted into the
‘end’ of the joint rather than through the lay-
er of fat on the surface. Avoid placing the tip of
the probe in fatty areas of the pork.
FISH
THE PROBE CAN BE USED
WHEN COOKING WHOLE
FISH, large fish such
as pike or salmon. Position the tip of the probe
in the thickest part, not too close to the back-
bone.
 PLACE THE TEMPERATURE PROBE in
the food while it is still on
the kitchen counter.
 PLACE the prepared food in the oven.
 FLIP THE PROBE LID BACK AND Con-
nect the temperature
probe to the oven wall sock-
et and ensure the cord is
free also after the oven door
is closed. Both the socket and
probe plugg are without cur-
rent.
ENSURE as much as possi-
ble of the probe length
is inserted in the food.
This will ensure more
accurate tempera-
ture reading.
Page: 11
12
Settings
Manual
Cleaning
Appliance and display settings
PROBE LID / OVEN WALL SOCKET
CONTROL PANEL
DIGITAL DISPLAY
ON/OFF / PAUSE BUTTON
BACK BUTTON
OK / SELECT BUTTON
(Confirms settings)
START BUTTON
+/- BUTTONS
Scrolls up/down or adjusts
to higher/lower values
FAVORITE BUTTON
(10 most used functions)
MENU BUTTON
(Choose functions)
APPLIANCE FEATURES
TEMPERATURE SENSOR
DOOR SEAL
WATER CONTAINER
VALVE SEAT
SHELF
LEVELS
STEAM INLET
FORCED AIR FAN
Lift & pull
Push




VAL
Lift
RE SENSOR
Page: 12
13
19:30
Key Lock
has been activated
Key Lock
has been deactivated
KEY LOCK
 PRESS THE BACK AND OK / SELECT BUTTONS SIMULTANEOUSLY AND KEEP PRESSED UNTIL TWO BEEPS ARE HEARD
(3 SECONDS).
USE THIS FUNCTION to hinder chil-
dren from using the oven unat-
tended.
WHEN THE LOCK IS ACTIVE, all buttons
are non-responsive.
A CONFIRMATION MESSAGE is displayed for 3 seconds be-
fore returning to the previous view.
THE KEY LOCK ID DEACTIVATED the same way it was acti-
vated.
PLEASE NOTE: These buttons only work in conjunction
when the oven is turned OFF.

 
Page: 13
14
Temperature reached
Insert food and press
Please turn food
Empty and refill
container with water
Cooking nearly finished
Please check on food
Please stir food
Please remove and empty the container
Press OK/Select button when done
Draining Boiler
25%
WHEN USING SOME OF THE FUNCTIONS the oven may
stop and prompt you to perform an action or
simply advice on which accessory to use.
MESSAGES
WHEN A MESSAGE APPEAR:
 Open the door (if needed).
 Perform the action (if needed).
 Close the door and restart by pressing the
Start button.
WHEN USING SOME OF THE FUNCTIONS the ability to
delay the cooking is avaliable. Simply adjust
the “End time” setting to the time of day you
want the meal to be served.
DELAYED START
THE COOKING WILL START X min before “End Time”
(X beeing the number of minutes you have set
the cooking time to).
TEMPERATURE
START IN
COOK TIME
100°C 00:20
-00:47
Steam
TEMPERATURE
START IN
FOOD PROBE
100°C 30°C
-00:47
Steam
WHEN THE START BUTTON IS PRESSED the cooking
time indication on the display switches to dis-
play the remaining time until cooking start
NOTE:
THE PREHEAT FUNCTION is not avaliable when De-
layed Start is used.
BE CAREFUL when using perishables. They
should not be kept unrefrigerated.
ng start
Page: 14
15
Bread / Cakes
Lasagna
Frozen French Fries
Your most used cooking functions
Shortcut
Your most used cooking functions
Bread
Shortcut
Shortcut
Shortcut
Your most used cooking functions
Bread
Lasagna
French Fries
Your most used cooking functions
SHORTCUTS
TO FAVOR THE EASE OF USE, the oven
automatically compiles a list of
your favorite shortcuts for you
to use.
 PRESS THE SHORTCUT BUTTON.
 USE THE UP / DOWN BUTTONS to choose your favorite shortcut. The
most frequently used function is pre-selected.
 PRESS THE OK / SELECT BUTTON to confirm your selection.
 USE THE UP / DOWN / OK / SELECT BUTTONS to make the needed adjust-
ments.
 PRESS THE START BUTTON.
WHEN YOU BEGIN using your oven, the list consists of 10 empty posi-
tions marked “shortcut”. As you use the oven over time, it will auto-
matically fill in the list with shortcuts to your most frequently used
functions.
WHEN YOU ENTER THE SHORTCUT MENU, the function you have been using
mostly, will be pre-selected and positioned as shortcut #1.
NOTE: the order of functions presented in the shortcut menu will au-
tomatically change according to your cooking habits.





Page: 15
16
00 :00 : 00
(HH) (MM) (SS)
Press to set Timer, OK to Start
^
^
Timer
00 :59 : 59
00 :00 : 00
Press to prolong, to switch off
^
THE APPLIANCE IS TURNED ON/OFF OR
PAUSED using the On/Off button.
ON / OFF / PAUSE
WHEN THE APPLIANCE IS TURNED OFF, all but one
button are non-responsive. Only the OK but-
ton (see Kitchen Timer) will work. The 24 hour
clock is displayed.
WHEN THE APPLIANCE IS TURNED ON, all buttons
function normally and the 24 hour clock is not
displayed.
NOTE: The oven behavior may differ from the
above described, depending on the ECO func-
tion being turned ON or OFF (see ECO for more
information).
THE DESCRIPTIONS IN THIS IFU assume that the
oven is turned ON .
USE THIS FUNCTION when you need
a kitchen timer to measure exact
time for various purposes such
as standing times for roasts and
cooking on cook top.
THIS FUNCTION IS ONLY AVAILABLE
when the oven is switched off or
in standby mode.
KITCHEN TIMER
 PRESS THE OK / SELECT BUTTON.
 USE THE UP / DOWN BUTTONS to set the desired length of the timer.
 PRESS THE OK / SELECT BUTTON to start the timer countdown.
AN ACOUSTIC SIGNAL will be heard when the timer has
finished to count down.
PRESSING THE STOP BUTTON before the timer has finished will switch the
timer off.



Page: 16
17
Language
Time
Calibrate
Appliance and display settings
English
Français
Türkçe
Please select language
Language
has been set
Settings
Assisted Mode
Specials
Appliance and display settings
WHEN THE APPLIANCE IS FIRST PLUGGED
IN it will ask you to set the Lan-
guage and 24 hour Clock.
AFTER A POWER FAILURE the Clock will
flash and needs to be reset.
YOUR OVEN HAS a number of func-
tions which can be adjusted to
your personal taste.
CHANGING SETTINGS
 PRESS THE MENU BUTTON.
 USE THE UP / DOWN BUTTONS until Settings is shown.
 PRESS THE OK / SELECT BUTTON
 USE THE UP / DOWN BUTTONS to choose one of the settings to adjust.
 PRESS THE BACK BUTTON TO EXIT the settings function when you are done.
LANGUAGE
 PRESS THE OK / SELECT BUTTON.
 USE THE UP / DOWN BUTTONS to choose one of the available
languages.
 PRESS THE OK / SELECT BUTTON again to confirm the
change.








Page: 17
18
Time
Brightness
Language
Appliance and display settings
Press to set time, when done
^
^
00 :00
(HH) (MM)
Time
has been set
Brightness
Volume
Time
Appliance and display settings
Medium
Low
High
For normal living conditions
Brightness
has been set
Press to set time, to confirm
^
^
00 :00
(HH) (MM)
CLOCK SETTING
 PRESS THE OK / SELECT BUTTON. (The digits flicker).
 USE THE UP / DOWN BUTTONS to set the 24 hour clock.
 PRESS THE OK / SELECT BUTTON again to confirm the change.
CHANGING SETTINGS
BRIGHTNESS
 PRESS THE OK / SELECT BUTTON.
 USE THE UP / DOWN BUTTONS to set the level of brightness suitable to
your preference.
 PRESS THE OK / SELECT BUTTON again to confirm your selection.
THE CLOCK IS SET AND IN OPERATION.






Page: 18
19
Eco Mode
Calibrate
Volume
Appliance and display settings
e
On
Off
Minimal power consumption
e
Eco Mode
has been set
e
e e
Volume
Eco Mode
Brightness
Appliance and display settings
Low
High
For normal living conditions
Medium
Volume
has been set
Eco Mode
is active
e
CHANGING SETTINGS
ECO
 PRESS THE OK / SELECT BUTTON.
 USE THE UP / DOWN BUTTONS to turn the ECO setting ON or OFF.
 PRESS THE OK / SELECT BUTTON again to confirm the change.
WHEN ON IS SET, the display and 24 hour clock will not be visible in
standby mode.
WHEN OFF IS SET, the display will not turn off and the 24 h clock will
always be visible.
VOLUME
 PRESS THE OK / SELECT BUTTON.
 USE THE UP / DOWN BUTTONS to set the volume on high, medium,
low or mute.
 PRESS THE OK / SELECT BUTTON again to confirm the change.






Page: 19
20
Calibrate
Language
Eco Mode
Calibration of water boiling point
Do not open oven door
during calibration
END TIME
COOK TIME
00:10
14:22
Calibrate
CHANGING SETTINGS
CALIBRATE
 PRESS THE OK / SELECT BUTTON. It is important that you do not open
the door until the entire process is complete.
 PRESS THE OK / SELECT BUTTON.
 PRESS THE START BUTTON.
CALIBRATION
THE BOILING TEMPERATURE OF WATER is air pressure dependent. It boils
easier at high altitudes than at sea level.
DURING THE CALIBRATION the appliance is automatically configured to
the current pressure ratios at the present location. This may cause
more steam than usual - It is normal.
AFTER CALIBRATION
LET THE OVEN COOL OFF and wipe dry the damp parts.
RECALIBRATION
USUALLY the calibration is carried out once and should be enough if
the oven is permanently installed in a house.
HOWEVER, if you have installed your appliance in a mobile home or
similar, moved to another town or in any other way altered the alti-
tude where it is installed, it must be recalibrated before use.
BEFORE USING THIS FUNCTION,
ensure the water container is
filled with fresh tap water.



Page: 20
21
TEMPERATUR COOK TIME
75°C 07:00
DURING COOKING
ONCE THE COOKING PROCESS HAS BEEN STARTED:
The time can easily be increased in 1 minute steps by pressing the
Start button. Each press increases the time.
BY PRESSING THE UP OR DOWN BUTTONS, you may tog-
gle between the parameters to select which you
wish to alter.
PRESSING THE OK / SELECT BUTTON selects and enables it to be changed
(it flashes). Use the up / down buttons to alter your setting.
PRESS THE OK / SELECT BUTTON AGAIN to confirm your selection. The
oven continues automatically with the new setting.
BY PRESSING THE BACK BUTTON you may return directly to the last pa-
rameter you changed.
CHANGING SETTINGS
Page: 21
22
Specials
Settings
Finishing
TO USE A SPECIAL FUNCTION follow
these instructions.
SPECIALS
 PRESS THE MENU BUTTON.
 USE THE UP / DOWN BUTTONS until “Specials” is shown.
 PRESS THE OK / SELECT BUTTON
 USE THE UP / DOWN BUTTONS to choose one of the special functions. Follow instructions in the
separate function chapter (example; Dough proving)




SPECIAL FUNCTIONS
FUNCTION SUGGESTED USE:
DOUGH PROVING USE TO PROVE the dough inside the oven at a constant temperature of 40°C
STEAM CLEANING USE TO RINSE the oven.
DESCALE USE TO DESCALE the boiler.
DRAIN MANUAL DRAINING of the boiler
DISINFECTION FOR DISINFECTION of baby bottles or jars
YOGHURT FOR MAKING OF YOGHURT
PRESERVATION FOR PRESERVATION of food such as fruit and vegetables
Page: 22
23
Proving
Re-generation
Descale
For dough proving
TEMPERATURE
END TIME
COOK TIME
40°C 00:20
13:35
Proving
SPECIALS
DOUGH PROVING
 PRESS THE OK / SELECT BUTTON.
 USE THE UP / DOWN BUTTONS to set the time.
 PRESS THE START BUTTON
THE PROVING FUNCTION is used to let
dough prove. Much faster than at
room temperature.
1:ST PROVING
PLACE BOWL with dough on Wire shelf on shelf level 1 or 2. Cover with
baking cloth.
SHORTEN THE PROVING TIME by a ¹/3 compared to a traditional recipe.
2:ND PROVING
AFTER ROLLING out the dough, also this proving can be done in the
oven. Cover the items with a baking cloth and insert the baking tray
on level 2 or 3.
SHORTEN THE PROVING TIME by a 1/2 compared to a traditional recipe.
SHORTENING THE PROVING TIMES is recommended because the ambient
temperature is more optimal inside than outside the oven I.E. room
temperature.



Page: 23
24
Descaling
Proving
Drain
For descaling the boiler
Steam Cleaning
Proving
Descale
For cleaning with steam
END TIME
13:35
Steam Cleaning
SPECIALS
STEAM CLEANING
 PRESS THE OK / SELECT BUTTON.
 FOLLOW the on screen instructions.
 PRESS THE START BUTTON
THE STEAM CLEANING FUNCTION is used to soften hard soiled particles
and facilitate easier cleaning.
USE IT REGULARLY to avoid build up of salt deposits and other acid
foods that can affect steal. Rust may develop if not kept clean.
WIPE OVEN DRY after cleaning.



Page: 24
25
Descaling
Proving
Drain
For descaling the boiler
Descale needed.
Press <OK> to descale, <back> to cancel
Empty and refill
container with descaler
PHASE
END TIME
PHASE TIME
1/3 00:32
11:10
Descaling
Empty and refill
container with water
Please remove and empty the container
Press OK/Select button when done
PHASE
END TIME
PHASE TIME
2/3 00:06
11:10
Rinsing
DESCALING
 PRESS THE OK / SELECT BUTTON. (Oven now prepares for descaling)
THE APPLIANCE HAS A SYSTEM that indicates when oven descaling is nec-
essary. Carry out descaling when the message “Descale needed”
appears on the display. Before carrying out descaling,
make sure you have enough descaling liquid available.
We recommend that you use “Wpro active’clean” des-
caler suitable for coffee / espresso machines and ket-
tles.
 PRESS THE OK / SELECT BUTTON after placing the water container
with descaler in its place. Follow on screen guides. Do not inter-
rupt the process until it has finished.
DESCALING LASTS about ½ hour, during which no cook-
ing function can be activated. A message (“Please re-
move...”) indicates the end of the operation.
AFTER EMPTYING the water container, no residue should
be present in the system, the appliance is properly descaled and
safe to use.
NOTE: ONCE STARTED, the descaling procedure must always be com-
pleted.
DESCALER AMOUNT
MIX 1 liter of water with all of the content in one full bottle (250 ml)
“Wpro active’clean” descaler. If “Wpro active’clean” descaler is un-
available, use only white vinegar.
SPECIALS


Page: 25
26
Drain
Descale
Disinfection
Draining of boiler
Preparing to empty boiler
press to cancel
Draining Boiler
25%
Please remove and empty the container
Press OK/Select button when done
SPECIALS
DRAIN
 PRESS THE OK / SELECT BUTTON.
MANUAL DRAINING of the boiler can
be performed to ensure no re-
sidual water is left behind during
some period.
IF TEMPERATURE in the boiler is too high, the oven will
not start the draining procedure until the temper-
ature has chilled to under 60°C. Once it has chilled
enough it will start automatically.

Page: 26
27
Disinfection
Drain
Yoghurt
For disinfection
SPECIALS
DISINFECTION
 PRESS THE OK / SELECT BUTTON.
 USE THE UP / DOWN BUTTONS to set the time.
 PRESS THE START BUTTON.
FOR DISINFECTION of baby bottles
and other items such as jars for
preservation..
ENSURE the items you intend to
disinfect are heat-resistant and
able to withstand 100°C .
PLACE THE BAKING & DRIP TRAY OR WIRE SHELF ON LEVEL 1. Place the items
on it, well spaced from each other to allow steam to reach all parts.
ALL ITEMS shall be dismantled to their smallest individual parts to al-
low the steam to reach all sides.
DRY ALL PARTS THOROUGHLY before reassembling them.
NOTE:
A MINIMUM TIME OF 20 MINUTES is needed for proper results and equals
default factory setting. Less time is not possible to set.
MAX. TIME is 1½ hour.



Page: 27
28
Yoghurt
Disinfection
Preservation
For making of yoghurt
TEMPERATURE
END TIME
COOK TIME
40°c 03:00
10:20
Yoghurt
SPECIALS
YOGHURT
 PRESS THE OK / SELECT BUTTON.
 USE THE UP / DOWN BUTTONS to set the time.
 PRESS THE START BUTTON.
FOR MAKING OF YOGHURT. If you use
unpasteurized milk you will have
to heat it up to 90°C and leave it
to cool to below 49°C (don’t al-
low it to go below 32°C. 43°C is
optimal). Otherwise the yoghurt
won’t set.
ADD ABOUT 100 G room tempered existing yoghurt with live culture,
to 1 liter of full cream milk. (Milk and yoghurt should have the same
percentage fat content).
PUT THE MIX in (6-7) portion sized glass dishes. Cover each one tightly
with a lid or heat resistant cling film. Special yoghurt jars may also
be used.
PLACE THE DISHES on the wire shelf in the oven.
SET THE TIME to 5 hours. (Temperature is factory set at 40°C).
ALLOW THE YOGHURT TO COOL and then place in refrigerator for sever-
al hours before serving. It will keep for 1-2 weeks. You can use some
of it (about 100 g) as starter if you are going to make another batch
within 5-7 days.
NOTE: It is very important that all utensils and jars are very clean
when making yoghurt not to introduce unwanted bacteria cultures
by mistake. We recommend you use the “DISINFECTION” function
to sterilize the containers etc. before use.



Page: 28
29
Preservation
Yoghurt
Proving
For preservation of food
TEMPERATURE
END TIME
COOK TIME
100°C 00:30
10:48
Preservation
SPECIALS
PRESERVATION
 PRESS THE OK / SELECT BUTTON.
 USE THE UP / DOWN BUTTONS to select which setting to edit.
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to change the setting.
 PRESS THE OK / SELECT BUTTON to confirm. (Repeat step 2 & 5 if needed).
 PRESS THE START BUTTON.
FOR PRESERVATION of fruits and veg-
etables.
PLACE THE WIRE SHELF ON LEVEL 2 and The Drip tray beneath it. Put the
prepared jars on the Wire shelf. If the jars are too high, place them
directly on the bottom of the Drip tray on level 1.
USE ONLY FRUIT and vegetables of good quality.
Jars can be cleaned with the disinfection function.
Open the door after the preserving time has ended but let the jars
remain in the oven until they have reached room temperature






PRESERVATION
FOOD AMOUNT TIME HINTS
VEGETABLES
1 LITER JAR 40-120 MIN. PRE-COOK VEGETABLES and fill the jars as described for
the fruit. Pour over brine.
½ LITER JAR 25 - 105 MIN.
FRUIT
1 LITER JAR 30-50 MIN.
RIPE FRUIT does not need to be pre-cooked. Hard
fruit needs some pre-cooking.
FILL THE JARS but leave about 2 cm unfilled from top.
Pour syrup over the fruit
½ LITER JAR 15-35 MIN.
Page: 29
30
Finishing
Specials
Reheat
For finishing of food
TEMPERATURE
END TIME
COOK TIME
85°C 00:05
13:30
Finishing
FINISHING
 PRESS THE MENU BUTTON.
 USE THE UP / DOWN BUTTONS to select Finishing.
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to select which setting to edit.
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to change the setting.
 PRESS THE OK / SELECT BUTTON to confirm. (Repeat step 4 & 7 if needed).
 PRESS THE START BUTTON.
USE THIS FUNCTION for reheating
and finish cooking of ready made
meals, such as roasts, fish, and
gratins.
PLACE THE FOOD TO BE FINISHED on the steam tray on level 3 and the
Drip tray beneath it. Set the temperature in line with the desired
end temperature of the food.
   
  

Page: 30
31
Reheat
Finishing
Steam Defrost
For reheating readymade food
TEMPERATURE
END TIME
COOK TIME
100°C 00:05
14:07
Reheat
REHEAT
 PRESS THE MENU BUTTON.
 USE THE UP / DOWN BUTTONS to select Reheating.
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to select which setting to edit.
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to change the setting.
 PRESS THE OK / SELECT BUTTON to confirm. (Repeat step 4 & 7 if needed).
 PRESS THE START BUTTON.
USE THIS FUNCTION when reheating
1 - 2 portions of chilled or room
tempered food.
WHEN YOU ARE SAVING a meal in the refrigerator
or ”plating” a meal for reheating, arrange the
thicker, denser food to the out-
side of the tray and
the thinner or less
dense food in the
middle.
ALWAYS COVER FOOD when using this func-
tion.
SOME MINUTES STANDING TIME ALWAYS
IMPROVES the result.
   
  

CHILLED FOOD SERVINGS REHEAT TIME TEMPERATURE HINTS
DINNER PLATE
1 - 2
18 - 25 MIN.
100°C
PLACE THE FOOD COVERED with
lid or heat resistant plastic
wrap, into the steam tray on
level 3.
PLACE THE BAKING & DRIP TRAY
beneath to collect the water.
SOUP 20 - 25 MIN.
VEGETABLES 20 - 25 MIN.
RICE & PASTA 15 - 20 MIN.
POTATOES IN PIECES 20 - 25 MIN.
MEAT IN SLICES 15 - 20 MIN.
MEAT IN SAUCE 25 - 30 MIN.
FISH FILLETS 10 - 15 MIN.
Page: 31
32
Steam Defrost
Reheat
Manual
For defrosting with steam
TEMPERATURE
END TIME
COOK TIME
60°C 00:05
14:31
Steam Defrost
STEAM DEFROST
 PRESS THE MENU BUTTON.
 USE THE UP / DOWN BUTTONS to select Steam Defrost.
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to select which setting to edit.
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to change the setting.
 PRESS THE OK / SELECT BUTTON to confirm. (Repeat step 4 & 7 if needed).
 PRESS THE START BUTTON.
USE THIS FUNCTION for defrosting
Meat, Poultry, Fish, Vegetables
Bread and fruit.
WHEN DEFROSTING it is better to under-thaw the food slightly
and allow the process to finish during standing time.
STANDING TIME AFTER DEFROSTING ALWAYS IMPROVES the result
since the temperature will then be evenly distributed
throughout the food.
PLACE BREAD with wrapping on to avoid it becoming soggy.
PLACE THE FOODS SUCH AS MEAT & FISH without package / wrappings, into
the steam tray on level 3. Place the Drip tray beneath on level 1 to
collect the thawing water.
PLEASE TURN THE FOOD HALFWAY THRU DEFROSTING, REARRANGE AND SEPA-
RATE ALREADY THAWED PIECES.
   
  

Page: 33
34
Manual
Steam Defrost
Assisted Mode
Manual cooking functions
TO USE A MANUAL FUNCTION follow
these instructions.
MANUAL
 PRESS THE MENU BUTTON.
 USE THE UP / DOWN BUTTONS until “Manual” is shown.
 PRESS THE OK / SELECT BUTTON
 USE THE UP / DOWN BUTTONS to choose one of the Manual functions. Follow instructions in the
separate function chapter.




MANUAL FUNCTIONS
FUNCTION SUGGESTED USE:
STEAM FOR COOKING with steam
FORCED AIR +
STEAM
TO COOK poultry, roasts, meat and baked fish
FORCED AIR TO COOK pastry, cakes and pies
Page: 34
35
Steam
Forced Air
Forced Air + Steam
For cooking with steam
TEMPERATURE
END TIME
COOK TIME
100°C 00:20
15:53
Steam
TEMPERATURE
START TIME
FOOD PROBE
100°C 30°C
15:53
Steam
IF NO PROBE IS USED:
OPEN THE DOOR, insert food.
 USE THE UP /
DOWN BUT-
TONS to select
which setting
to edit..
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to change the
setting.
 PRESS THE OK / SELECT BUTTON to confirm.
(Repeat step 7 - 10 if needed).
 PRESS THE START BUTTON.
DECIDE if you are going to cook with or without Food Probe and fol-
low the proper procedure below.
IF PROBE IS USED:
OPEN THE DOOR, insert food (Probe
correctly placed in food) and
connect the Probe plug to the oven
wall socket.
 USE THE UP /
DOWN BUT-
TONS to select
which setting
to edit..
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to change the
setting.
 PRESS THE OK / SELECT BUTTON to confirm.
(Repeat step 7 - 10 if needed).
 PRESS THE START BUTTON.
MANUAL
STEAM
USE THIS FUNCTION FOR such food as
vegetables, fish, juicing fruit and
blanching.
ENSURE the oven has cooled
below 100°C before us-
ing this function. Open the
door and let cool off.
 
  

Page: 35
36
FOOD OVEN TEMP °C
TIME /
PROBE °C
ACCESSORIES HINTS
RED BEATS SMALL
100°C
50 - 60 MIN.
STEAM TRAY on level 3
Drip tray on level 1
RED CABBAGE
SLICED
30 - 35 MIN.
WHITE CABBAGE 25 - 30 MIN.
WHITE BEANS SOAKED 75 - 90 MIN. DRIP TRAY on level 3
ADD DOUBLE
amount of water
FISH TERRINE 75 - 80°C
60 - 90 MIN.
STEAM TRAY on level 3
COVER WITH LID or
heat resistant
plastic wrap
72°C
BAKED EGGS 90°C 20 - 25 MIN. DRIP TRAY on level 3
GNOCHI 90 - 100°C 10 - 15 MIN.
STEAM TRAY on level 3
Drip tray on level 1
ALWAYS PLACE the food without packaging
/ wrapping in oven unless else is stated.
COOKING TIMES are based on room tempered oven.
MANUAL
STEAM
Page: 36
37
Forced Air + Steam
Steam
Forced Air
For cooking poultry, roasts, meats and baked fish
TEMPERATURE
START TIME
FOOD PROBE
180°C 30°C
16:03
Forced Air + Steam
High
STEAM LEVEL
TEMPERATURE
END TIME
COOK TIME
180°C 00:20
16:03
Forced Air + Steam
High
STEAM LEVEL
IF NO PROBE IS USED:
OPEN THE DOOR, insert food.
 USE THE UP /
DOWN BUT-
TONS to select
which setting
to edit..
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to change the
setting.
 PRESS THE OK / SELECT BUTTON to confirm.
(Repeat step 7 - 10 if needed).
 PRESS THE START BUTTON.
IF PROBE IS USED:
OPEN THE DOOR, insert food (Probe
correctly placed in food) and
connect the Probe plug to the oven
wall socket.
 USE THE UP /
DOWN BUT-
TONS to select
which setting
to edit..
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to change the
setting.
 PRESS THE OK / SELECT BUTTON to confirm.
(Repeat step 7 - 10 if needed).
 PRESS THE START BUTTON.
DECIDE if you are going to cook with or without Food Probe and fol-
low the proper procedure below.
MANUAL
FORCED AIR + STEAM
USE THIS FUNCTION TO cook roast
meats, poultry, and jacket pota-
toes, frozen convenience foods,
sponge cakes, pastry, fish and
puddings.
 
  

Page: 37
38
FOOD
STEAM
LEVEL
OVEN TEMP °C
TIME /
PROBE °C
ACCESSORIES HINTS
RIBS LOW 160 - 170°C 80 - 90 MIN.
WIRE SHELF
on level 2
DRIP TRAY
ON LEVEL 1
START with bone side up
and turn after 30 minutes
TURKEY BREAST,
BONELESS 1-1½KG
MEDIUM 200 - 210°C
50 - 60 MIN.
CENTER TEMPERATURE should
reach 72°C
72°C
FISH GRATIN LOW 190 - 200°C 15 - 25 MIN.
WIRE SHELF
on level 2
VEGETABLE
GRATIN
MEDIUM
- HIGH
200 - 210°C 20 - 30 MIN.
COURSE BREAD
LOW
- MEDIUM
180 - 190°C 35 - 40 MIN.
BAKING TRAY
on level 2
COOKING TIMES are based on preheated oven. (Use Forced Air when preheating).
MANUAL
FORCED AIR + STEAM
Page: 38
39
Forced Air
Forced Air + Steam
Steam
For cooking pastry, cakes and pies
TEMPERATURE
START TIME
FOOD PROBE
160°C 30°C
16:03
Forced Air
TEMPERATURE
END TIME
COOK TIME
160°C 00:10
16:11
Forced Air
No
PREHEAT
IF NO PROBE IS USED:
OPEN THE DOOR, insert food.
 USE THE UP /
DOWN BUT-
TONS to select
which set-
ting to edit..
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to change the
setting.
 PRESS THE OK / SELECT BUTTON to confirm.
(Repeat step 7 - 10 if needed).
 PRESS THE START BUTTON.
IF PROBE IS USED:
OPEN THE DOOR, insert food (Probe
correctly placed in food) and
connect the Probe plug to the oven
wall socket.
 USE THE UP /
DOWN BUT-
TONS to select
which set-
ting to edit..
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to change the
setting.
 PRESS THE OK / SELECT BUTTON to confirm.
(Repeat step 7 - 10 if needed).
 PRESS THE START BUTTON.
DECIDE if you are going to cook with or without Food Probe and fol-
low the proper procedure below.
MANUAL
FORCED AIR
USE THIS FUNCTION TO cook me-
ringues, pastry, sponge cakes,
soufflés, poultry and roast meats.
ALWAYS USE THE WIRE SHELF to put food on to allow the air to
circulate properly around the food.
USE THE DRIP TRAY when baking small items like cookies or
rolls.
 
  

Page: 39
40
FOOD OVEN TEMP °C
TIME /
PROBE °C
ACCESSORIES HINTS
SWISS ROLL 230°C 7 - 8 MIN.
BAKING TRAY
on level 2
COOKIES 165 - 175°C 12 - 15 MIN.
PETIT CHOUX 190 - 200°C 25 - 30 MIN. ENSURE the oven is dry
BISCUIT CAKE 160°C
35 - 40 MIN.
WIRE SHELF
on level 2
QUICHE
180 - 190°C
PUFF PASTRY 15 - 20 MIN.
BAKING TRAY
on level 2
FROZEN CHICKEN
WINGS (TO BE
REHEATED)
190 - 200°C 15 - 18 MIN.
COVER the tray with baking
paper
WHOLE CHICKEN
(ROAST)
200°C
50 - 60 MIN.
WIRE SHELF on
level 2
Baking &
Drip tray on
level 1
SEASON and place with breast
side up. Ensure the meat is well
done by pricking with a tooth
pick in the thickest parts. The
meat juice should be non-
colored.
85°C
ROAST BEEF 140 - 150°C
40 - 60 MIN. SEASON the roast and insert
meat thermometer if desired.
Place roast on wire shelf
55°C
COOKING TIMES are based on preheated oven.
MANUAL
FORCED AIR
Page: 40
41
Assisted Mode
Manual
Settings
Sensor assisted cooking
AUTO
Meat
Poultry
Bread/Cakes
Roast Beef
Roast Pork
Hotdog
See instructions for use for hints
FOOD PROBE
NO FOOD PROBE
For probe assisted cooking
IF NO PROBE IS USED:
OPEN THE DOOR, insert food.
 USE THE UP /
DOWN BUT-
TONS to select
which setting
to edit.
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to change the
setting.
 PRESS THE OK / SELECT BUTTON to confirm.
(Repeat step 7 - 10 if needed).
 PRESS THE START BUTTON.
IF PROBE IS USED:
OPEN THE DOOR, insert food (Probe
correctly placed in food) and
connect the Probe plugg to the oven
wall socket.
 USE THE UP / DOWN BUTTONS to select
which setting
to edit.
 PRESS THE OK /
SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to change the
setting.
 PRESS THE OK / SELECT BUTTON to confirm.
(Repeat step 7 - 10 if needed).
 PRESS THE START BUTTON.
TEMPERATURE
END TIME
COOK TIME
200°C 40:00
16:11
Roast Beef
TEMPERATURE FOOD PROBE
200°C 55°C
Roast Beef
TO USE THE ASSISTED MODE FUNCTIONS
follow these instructions.
ASSISTED MODE
 PRESS THE MENU BUTTON.
 USE THE UP / DOWN BUTTONS until “Assisted Mode” is shown.
 PRESS THE OK / SELECT BUTTON
 USE THE UP / DOWN BUTTONS to choose one of the Assisted Mode
functions.
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to select food.
 PRESS THE OK / SELECT BUTTON to confirm.
 USE THE UP / DOWN BUTTONS to select “Food Probe” or “No Food
Probe” cooking.
 PRESS THE OK / SELECT BUTTON to confirm.
ALWAYS USE THE WIRE SHELF to put food on to allow the air to circulate proper-
ly around the food.
PLACE THE DRIP TRAY beneath the Wire shelf or Steam tray to collect any drip-
ping water, fat and juices.
  




Page: 41
42
ASSISTED MODE
MEAT
USE THIS FUNCTION TO cook items listed in the table below.
FOOD TIME / PROBE °C ACCESSORIES HINTS
MEAT
ROAST
BEEF 40 - 60 MIN.
WIRE SHELF on level 2
Baking & Drip tray
on level 1
SEASON the roast
and insert meat
thermometer if
desired. Place roast on
wire shelf
55°C
PORK 60 - 80 MIN.
70°C
LAMB 1 - 1½ HOUR
65°C
VEAL 50 - 70 MIN.
65°C
(STEAMED) HOT DOG 10 - 15 MIN.
STEAM TRAY on level 3
Baking & Drip tray
on level 1
PLACE in one layer on
the steam tray.
MEAT LOAF 35 - 45 MIN. WIRE SHELF on level 2
MIX your favorite meat
loaf recipe and shape
into a loaf. Place in
oven proof dish on
wire shelf
Page: 42
43
ASSISTED MODE
POULTRY
USE THIS FUNCTION TO cook items listed in the table below.
FOOD TIME / PROBE °C ACCESSORIES HINTS
POULTRY
CHICKEN
FILLETS
(STEAMED)
25 - 30 MIN.
STEAM TRAY on level 3
Baking & Drip tray
on level 1
SEASON the fillets.
PIECES
(ROASTED)
25 - 30 MIN.
WIRE SHELF on level 3
Baking & Drip tray
on level 1
SEASON and place with
skin side up.
WHOLE
(ROAST)
50 - 60 MIN.
WIRE SHELF on level 2
Baking & Drip tray
on level 1
SEASON and place with
breast side up. Ensure
the meat is well done
by pricking with a tooth
pick in the thickest parts.
The meat juice should be
non-colored.
85°C
DUCK
WHOLE
(ROAST)
1 - 1½ HOUR
SEASON and place with
breast side up.
70°C
Page: 43
44
ASSISTED MODE
FISH
USE THIS FUNCTION TO cook items listed in the table below.
FOOD TIME / PROBE °C ACCESSORIES HINTS
FISH
WHOLE FISH
BAKED 25 - 40 MIN.
WIRE SHELF
on level 2
CUT SOME SCORES in the skin
and place fish in oven
proof dish. Season and
brush with butter or egg.
Ev. sprinkle with bread
crumbs.
60°C
STEAMED 35 - 55 MIN.
STEAM TRAY
on level 3
Baking & Drip tray
on level 1
SEASON the fish and fill
the cavity with herbs if
desired.
60°C
FILLETS (STEAM) 12 - 18 MIN. SEASON the fillets
CUTLETS STEAM 15 - 20 MIN. SEASON the cutlets
GRATIN (FROZEN) 35 - 45 MIN.
WIRE SHELF
on level 2
ENSURE the food is placed
in an ovenproof dish on
top of the wire shelf.
SHELLFISH
MUSSELS
STEAMED 8 - 12 MIN.
STEAM TRAY
on level 3
Baking & Drip tray
on level 1
PLACE in an even layer on
the Steam tray
SHRIMPS
Page: 44
45
ASSISTED MODE
POTATOES
USE THIS FUNCTION TO cook items listed in the table below.
FOOD COOK TIME ACCESSORIES HINTS
POTATOES
BOILED
WHOLE 30 - 40 MIN. STEAM TRAY
on level 3
Baking & Drip tray
on level 1
USE potatoes of similar size.
PIECES 20 - 30 MIN. CUT in pieces of similar size.
BAKED PIECES 45 - 55 MIN.
WIRE SHELF
on level 2
PLACE in ovenproof dish or
directly on Wire shelf
GRATIN 40 - 50 MIN.
SLICE raw potatoes and
interlace with onion. Season
with salt, pepper and garlic
and pour over cream and
milk. Sprinkle cheese on top.
(FROZEN)
FRENCH
FRIES
15 - 25 MIN.
BAKING & DRIP TRAY
on level 2
ADD FOOD when oven is
preheated. Stir when oven
prompts. Sprinkle with salt
after cooking.
WEDGES 30 - 40 MIN.
PEEL and cut in wedges.
Season and drizzle with oil
on top. Add food when oven
is preheated. Stir when oven
prompts
Page: 45
46
ASSISTED MODE
VEGETABLES
USE THIS FUNCTION TO cook items listed in the table below.
FOOD COOK TIME ACCESSORIES HINTS
VEGETABLES
FROZEN VEGETABLES 12 - 20 MIN.
STEAM TRAY
on level 3
Baking & Drip tray
on level 1
PLACE IN STEAM TRAY.
Arrange an even layer.
CARROTS 20 - 30 MIN.
CUT IN PIECES OF SIMILAR
SIZE
ASPARAGUS 20 - 30 MIN.
ARTICHOKES 40 - 55 MIN.
STEAMED
GREEN BEANS 20 - 30 MIN.
BROCCOLI 15 - 25 MIN.
DIVIDE in pieces
CAULI FLOWER 20 - 30 MIN.
BRUSSELS
SPROUTS
20 - 35 MIN.
FROZEN GRATIN 20 - 30 MIN.
WIRE SHELF
on level 2
ENSURE the food is
placed in an oven proof
dish.
Page: 46
47
VEGETABLES
FOOD COOK TIME ACCESSORIES HINTS
VEGETABLES
STEAMED
PEPPER 8 - 12 MIN.
STEAM TRAY
on level 3
Drip tray
on level 1
DIVIDE in pieces
SQUASH 5 - 10 MIN. CUT in slices
CORN
ON COB
20 - 30 MIN.
STUFFED
TOMATOES 30 - 35 MIN.
WIRE SHELF
on lever 2
MAKE A STUFFING of cooked ham and
minced meat, scallops, garlic and
spices. Cut top of tomatoes and
remove seeds and pulp. Salt inside
tomatoes and turn upside-down
to drain. Cut pulp in small pieces
and add to the stuffing. Stuff
tomatoes and put on the tomato
top. Place in oven proof dish and
drop over some oil.
PEPPERS 35 - 40 MIN.
CUT PEPPERS in halves horizontally
and remove cores and seeds. Mix
minced beef, onion, egg, bread
crumbs, water or milk and spices.
Stuff peppers and place in oven
proof dish. Sprinkle with bread
crumbs and lump some butter on
top.
SQUASH 20 - 30 MIN.
CUT SQUASH lengthwise in halves
and scoop out the seeds. Fry
mushrooms and leek and mix
with chopped tomatoes and some
crème fraiche. (or mix with ajvar
relish) Season. Stuff the squash
and sprinkle cheese on top
EGG
PLANT
35 - 40 MIN.
CUT EGG PLANT lengthwise in halves
and remove most of the pulp. Cut
some of the pulp in small pieces
and fry together with onion and
mushrooms. Add minced meat,
crushed tomatoes, spices and
herbs and let simmer. Place the
aubergines in an oven proof
dish and stuff with the mixture.
Sprinkle cheese on top.
Page: 47
48
ASSISTED MODE
RICE / GRAIN
USE THIS FUNCTION TO cook items listed in the table below.
FOOD COOK TIME ACCESSORIES HINTS
RICE
BROWN 20 - 60 MIN.
BAKING & DRIP TRAY
on level 3
MIX RICE AND WATER on the
tray in proportion 300 ml
rice and 500 ml water
BASMATI 25 - 30 MIN.
MIX 300 ml rice and 450 ml
water
WHITE -
LONG GRAIN
35 - 40 MIN.
MIX 300 ml rice and 450 ml
water
GRAIN
BULGUR 10 - 40 MIN.
MIX 300 ml grain and 600
ml water
COUSCOUS 10 - 15 MIN.
MIX 300 ml grain and 300
ml water
Page: 48
49
ASSISTED MODE
PASTA
USE THIS FUNCTION TO cook items listed in the table below.
FOOD COOK TIME ACCESSORIES HINTS
PASTA LASAGNA
HOME
MADE
25 - 35 MIN.
WIRE SHELF
on level 2
PREPARE your favorite recipe or
follow the recipe on the lasagne
package. Place in oven proof
dish on wire shelf
FROZEN 40 - 50 MIN.
ENSURE THE FOOD IS PLACED IN AN
OVEN PROOF DISH.
Page: 49
50
ASSISTED MODE
EGGS
USE THIS FUNCTION TO cook eggs only.
FOOD COOK TIME ACCESSORIES HINTS
EGGS
HARD 15 - 18 MIN.
STEAM TRAY
on level 3
BAKING & DRIP TRAY
on level 1
IF THE EGGS will be eaten cold,
rinse them immediately in
cold water
MEDIUM 12 - 15 MIN.
SOFT 9 - 12 MIN.
Page: 50
51
ASSISTED MODE
PIZZA / PIE
USE THIS FUNCTION TO cook items listed in the table below.
NOTE:
PIZZA DOUGH is excellent to prove using the proving function.
FOOD COOK TIME ACCESSORIES HINTS
PIZZA / PIE
PIZZA
HOME MADE 12 - 18 MIN.
BAKING TRAY
on level 2
PREPARE a dough based on 150 ml
water, 15 g fresh yeast, 200 - 225
g flour and salt + oil. Let it prove.
Roll it out on greased tray. Add
topping like tomatoes, mozzarella
cheese and ham. Insert food when
oven prompts
THIN (FROZEN) 8 - 12 MIN.
INSERT FOOD when oven prompts
PAN (FROZEN) 12 - 20 MIN.
CHILLED 7 - 12 MIN.
QUICHE
LORRAINE
30 - 45
MIN.
WIRE SHELF
on level 2
PREPARE THE PASTRY (250 g flour, 150
g butter + 2½ tblsp water) or use
ready made pastry.(400 - 450 g)
Line a pie dish with the pastry.
Add a stuffing of 200 g ham and
175 g cheese and pour over a mix
of 3 eggs and 300 ml cream. Insert
food when oven prompts.
(FROZEN)
20 - 30
MIN.
INSERT FOOD when oven prompts.
Ensure the dish is oven proof
Page: 51
52
ASSISTED MODE
DESSERTS
USE THIS FUNCTION TO cook items listed in the table below.
FOOD COOK TIME ACCESSORIES HINTS
DESSERTS
FRUIT PIE
HOME
MADE
20 - 30 MIN.
WIRE SHELF
on level 2
MAKE A PASTRY of 180 g flour, 125 g
butter and 1 egg. (or use 300 - 350
g ready made pastry) Line a pie
dish with the pastry and sprinkle
the bottom with bread crumbs to
absorb the juice from the apples..
Fill with 3 - 4 sliced apples mixed
with sugar and cinnamon
FROZEN 15 - 20 MIN.
ENSURE the food is placed in an
oven proof dish
BAKED APPLES 20 - 30 MIN.
REMOVE THE PIPES and fill with
marzipan or cinnamon, sugar and
butter. Place in oven proof dish.
FRUIT COMPOTE 10 - 20 MIN.
STEAM TRAY
on level 3
BAKING &
DRIP TRAY
on level 1
CUT FRUIT in pieces
CRÈME BRÛLÉE 20 - 30 MIN.
FOR 4 PORTIONS mix 2 egg yolks and
2 whole eggs with 3 tablespoons
sugar and vanilla. Heat up 100 ml
cream + 200 ml milk and mix into
the eggs. (or use your favorite
recipe) Pour the mix into portion
dishes and cover the dishes with
plastic foil.
SOUFFLÉ 35 - 50 MIN.
WIRE SHELF
on level 2
PREPARE A SOUFFLÉ MIX with lemon,
chocolate or fruit and pour into
an ovenproof dish with high
edge. Insert the food when oven
prompts
Page: 52
53
ASSISTED MODE
BREAD/CAKES
USE THIS FUNCTION TO cook items listed in the table below.
FOOD COOK TIME ACCESSORIES HINTS
BREAD / CAKES
BREAD LOAF
30 - 40
MIN.
BAKING &
DRIP TRAY
on level 2
PREPARE dough according to your
favorite recipe for a light bread.
Place on Baking & Drip tray and
prove for no longer than 15 min.
Insert in cold oven.
ROLLS
DOUGH
18 - 25
MIN.
PREPARE dough according to
your favorite recipe for a light
bread. Form into rolls and place
on baking tray and prove for no
longer than 15 min.
Insert in cold oven.
NOTE: A dough based on 150 ml
liquid and 200 - 225 g flour is
optimal for one tray
FROZEN
13 - 18
MIN.
FOR READY BAKED ROLLS.
Insert in cold oven.
PACKED
15 - 20
MIN.
FOR VACUUM-PACKED ROLLS. Insert in
cold oven.
CANNED
15 - 18
MIN.
FOR 4 - 6 PIECES
REMOVE from package. Insert in
cold oven.
SCONES 9 - 13 MIN.
SHAPE into one large scones or in
smaller pieces on greased tray.
Add when oven prompts.
SPONGE CAKE
35 - 50
MIN.
WIRE SHELF
on level 2
MIX A RECIPE with the total weight
of 700 - 800 g. Add the cake when
oven prompts.
Page: 53
54
ASSISTED MODE
BREAD/CAKES
FOOD COOK TIME ACCESSORIES HINTS
BREAD / CAKES
MUFFINS
15 - 20
MIN.
BAKING & DRIP TRAY
on level 2
MAKE A BATTER for 10 - 12 pcs and
fill in paper moulds. Add food
when oven prompts.
COOKIES
10 - 15
MIN.
PLACE ON BAKING PAPER (12 - 16 pcs).
Add when the oven prompts.
MERINGUES
50 - 60
MIN.
MAKE A BATCH of2eggwhites,80
gsugarand100gdesiccated
coconut.Seasonwithvanillaand
almondessence.Shapeinto20-
24pieces ongreased bakingtray
orbakingpaper.Addfoodwhen
ovenprompts.
NOTE:Ensurethecavityiswipedoff
anddry.Ensuretheboilerisempty
(RunDrainfunctionifyou’renot
sure).

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