An oven tall unit is 600 mm wide and 2000 mm high, the height that lines its top up with the wall cabinets. The oven housing sits at eye level — between 850 and 1000 mm from the floor to the underside — not at the bottom, where you have to crouch to lift out a hot dish.
On its own this cabinet uses only 25 % of the 4 sheets it consumes. That is normal, and it is why the app nests the whole job in one go: one carcass's offcuts take the small parts of the others.
A European built-in oven wants a housing 560 to 568 mm wide and 590 to 600 mm high, with at least 550 mm of depth. Those figures come from the appliance's data sheet and they are not negotiable: 5 mm short and the door no longer opens.
Ventilation matters as much as the housing. A fan oven vents at the front, but it needs free volume behind: do not close the back of the housing, and leave the back cut-out open across the full width.
The top of a tall unit lines up with the top of the wall cabinets: 1450 mm of mounting height plus a 720 mm carcass gives 2170, but in practice you drop to 2000 or 2100 to stay under a cornice and reach the top shelf without a step.
The dimension is free in the app. What is not free is the consequence: past 2000 mm, a 19 mm side panel 600 mm wide starts to bow in transit, and the generator says so.
Put the underside of the housing between 850 and 1000 mm from the floor. You then lift a dish out at arm's length without bending, and the glass is at eye level to watch what is cooking. Lower than that, the tall unit behaves like a base cabinet and loses its point.
Yes. Leave the back of the housing open and cut the back panel across the full width. Most ovens vent at the front but heat the back of the cabinet; a sealed carcass ages the melamine and trips the thermal cut-outs.
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