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Operation
3. Use the left toggle switch 9 to set the cook-
ing function to "Convection".
4. If necessary, use the right toggle switch 14 to
set the temperature to 60–80 °C.
5. Press the
11 button.
Boiling with convection / Top
and bottom heat
NOTICE
Risk of damage to property!
Improper handling of the appliance
may damage it.
• When boiling, only place a few pre-
serving jars in the dripping pan at
the same time so that they do not
touch – otherwise they could crack.
Only boil fruit and vegetables separately, as they
have different cooking times and temperatures.
How to boil fruit or vegetables:
1. Pour the fruit/vegetables into the preserving
jars and fill with boiled water. Place the drip-
ping pan on the lowest shelf, fill it halfway
with hot water and place the filled preserving
jars inside.
2. Close the oven door.
3. Use the left toggle switch 9 to set the cook-
ing function to "Top/bottom heat" or "Convec-
tion".
4. Use the right toggle switch 14 to set the tem-
perature:
– Top/bottom heat : 180–200 °C,
– Convection: 160 °C.
5. Press the
11 button.
6. As soon as there are no more bubbles
Built-in oven with digital timer 65M90D0-E11319G
G B - 2 2
rising (after approx. 60-80 minutes), turn
down the temperature:
– Fruit to zero,
– Vegetables on top/ bottom heat and keep
cooking for around another 60 minutes,
– Vegetables on convection to 100 °C and
keep cooking for around another 20-40
minutes.
7. After switching off the oven, leave
the jars to stand in the oven with the door
closed:
– Fruit, approx. 15-30 minutes,
– Vegetables approx. 30 minutes.
8. Then remove the jars carefully and
place them on a dry towel. Protect them
(cover) from draughts!
9. Only remove the clips the following day.
Defrosting
WARNING
Health hazard!
Defrosting meat or fish in the oven
can cause dangerous microorgan-
isms (such as salmonella) to multiply
rapidly, thereby increasing the risk of
food poisoning.
• Do not defrost meat and fish in the
oven.
• Only use the defrosting function
to defrost vegetables, pre-cooked
food, etc.
• Remove meat and fish from the
freezer in time and allow them to
defrost whilst covered in the fridge.
Liquid resulting from defrosting
(e.g. meat) must be able to drain.
Defrosting merely circulates unheated air within
the cooking compartment. This accelerates the
defrosting process. No heat is applied during
defrosting.
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