Tested For You In Our Cooking Studio; E Number And Fd Number - Siemens Oven User Manual

What to do in case of interference?
Failures are often caused by a trifle.
See the following table before contacting
the service. Perhaps you can correct the interference.
Table of failures
When a court is not properly managed, read the chapter with courts that are
tested in our cooking studio. Here are many tips and instructions for cooking.
Failure Possible Cause
The oven does The fuse is defective.
not work.
The power is out
The display light up Power has been off
the and zeros
The oven does There's dust on the contacts
not heat up
Errors
If the display shows an error appears, press the
disappears. A set time function is cleared. If the error reappears, contact
Customer Service. On the next error you can fix it yourself.
Failure Possible Cause
There is a button pressed
to long or covered.
Service departement
If your unit needs repair, you can contact our servicedepartement. We always
find a suitable solution, that also to prevents unnecessary visits of a technician

E number and FD number

Give the customerservice always the product number (E-nr.) and the
production number (FD-nr.) of your device, so we can help you correctly. The
plate with the numbers can be found right on the side of the door. Not to long
having to look for when you need customer service, you can direct the data
from your device and the number of service form.
E Number = HB33GB550 / 01
FD number = 910900117
Note that the visit by a technician from the servicedepartement, in the case
of incorrect operation during the warranty period, involves costs.
Request for advice on repairs and faults
First call Keukenloods - 0226-355340
SIEMENS NL 088 424 4020
Solution / clue
Look in the hall cupboard
Whether the fuse is OK.
Make sure the kitchenlight
or other equipment work.
Set the time again.
Turn the switch back
and forth several times.
key. The message
Solution / clue
Press all keys separately.
Check if a key is stuck or dirty or
covered.
5

Tested for you in our cooking studio.

Here is a selection of dishes and the associated optimal settings. We show you
what heating method and temperature is most appropriate for your dish. You
get information about the right accessories and the height at which they
should be retracted. You get tips on the use and form preparation.
Instructions
The table is always for products in the unheated and empty space are
placed inside. For heat when it is in the table out. Place baking paper until
after preheating at the accessories.
The times indicated in the tables are approximate. they are
depending on the quality and nature of the foodstuffs.
Use the included accessories. In customer or the dealer you accessories
or additional buy accessories.
Remove all accessories for the use and forms that you not need from the
interior.
Always use a potholder when hot or accessories are taking from the oven.
How to for the most important dishes;
Bakingform
You can use all forms that are heat resistant. For large pieces of meat the
roasting pan is ideal.
The most suitable forms of glass. Note that the cover fits and closes the pan.
Use enamelled frying pans, add some more liquid.
In stainless steel pans or forms, the court is not so bad brown and the meat less
tender. Hold longer cooking times ahead.
Questions in the tables:
Form without lid = open
Shape with lid = closed
Set the form always centered on the grid.
Put hot glass to form a dry coaster. The wet or cold surface, the glass can
break.
Roast
Add to lean a little liquid. The bottom of The form should be about ½ inch
covered.
Add to stew rich liquid. The bottom of the form is about 1 to 2 inch covered.
The amount of liquid depends on the type of meat and the material of the
form. If you have meat in enamel roasting are ready, there is more liquid than
needed glass forms.
Braadsledes of stainless steel are only conditionally suitable.
The meat cooks slowly and is less brown. Keep a higher temperature and / or a
longer cooking time.