Warm-up Cookware ............................................................................................ 107
Proof .................................................................................................................... 108
Pizza .................................................................................................................... 108
Sabbath Program ................................................................................................ 109
Gentle Bake......................................................................................................... 110
Canning ............................................................................................................... 111
Frozen food.......................................................................................................... 114
Cleaning and care ............................................................................................. 115
Tips...................................................................................................................... 116
Normal soiling...................................................................................................... 116
Roast Probe.................................................................................................... 116
Stubborn soiling .................................................................................................. 117
Technical Service............................................................................................... 124
Warranty .............................................................................................................. 124
Electrical connection ........................................................................................ 126
Front dimensions ................................................................................................. 130
Front dimensions ................................................................................................. 134
Installation.......................................................................................................... 135
Copyright and licenses ..................................................................................... 136
Contents
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