Barazza 1FEVGVC, Instruction Manual

Page: 21 / 76

21
EN
Steam Flow
It is normal to have an intermittent steam flow,
coming out from the oven front.
This is especially noticeable in winter time or
in high moisture environments.
Residual water in the oven
To reduce the residual water in the oven, it is
recommended to insert a tray in the bottom
rack level. The condensation released from
the food begins to drip on the tray. The
remaining residual water can be easily dried
with a cloth. Take care the drip tray under the
door is dried after every use. A build-up of
liquid in this tray can quickly overflow and
damage the surrounding cupboards. It is
accessed through the opened door.
Accessories
Do not leave any containers or food on the
oven floor. Always use the trays and racks
supplied with the oven.
To prepare yoghurt, place the jars on the oven
floor.
To cook any other food, insert the tray or rack
into the runners inside the oven.
1. Between two rails of the side supports or
on any of the extractable runners, if the
oven has them.
2. The rack and some of the trays have
retention grooves to prevent them from
accidentally being removed. Place these
grooves towards the back of the oven,
facing upwards.
3. The surface of the rack on which the
container will rest must be below the side
rails. This prevents the container from
accidentally sliding.
The shelf levels for cooking are as follows
(from the bottom):
1: Low.
2/3: Medium.
4: High
Level 4 is suitable for grilling and toasting.
Place the food in the centre of the shelf or rack
for the most even result possible.