en
Getting to know your appliance
10
Precautions for use
The following advice is intended to help you save
energy and prevent pan damage:
Control knob for hotplates
This control knob is used to adjust the heat setting of
the gas burner hotplates.
The symbols above the control knob show you the gas
burner to which the control knob belongs.
The oven
In order to operate the oven, you require two operating
knobs: The function selector and the temperature
selector.
Control knob for oven
Function selector
Use the function selector to set the type of heating.
Use pans which are the
right size for each burner.
Do not use small pans on
large burners. The flame
must not touch the sides of
the pan.
Do not use damaged pans,
which do not sit evenly on
the hob. Pans may tip over.
Only use pans with a thick,
flat base.
Do not cook without using
a lid and make sure the lid
is properly fitted. This
wastes energy.
Always centre the pan over
the burner, not to one side.
Otherwise it could tip over.
Do not place large pans on
the burners near the
control knobs. These may
be damaged by the very
high temperatures.
Place the pans on the pan
supports, never directly on
the burner.
Make sure that the pan
supports and burner caps
are correctly positioned
before using the appliance.
Pans should be placed on
the hob carefully.
Do not strike the hob and
do not place excessive
weight on it.
Never use two burners or
heat sources to heat one
single pan.
Do not use grill pans,
earthenware casserole
dishes, etc. for a long
period of time on
maximum power.
Setting
Meaning
Û
Off
—
Large flame, highest power
˜
Economy flame, lowest power
Type of heating
Use
<
Hot air
For baking and cooking on one
or more levels.
The fan distributes the heat from
the ring heating element in the
back panel evenly around the
cooking compartment.
#
Eco
For energy-optimised cooking of
selected dishes.
Heat is emitted evenly from the
top and bottom.
N
Top/bottom
heating and fan
For cakes with very moist
toppings.
Heat is emitted evenly from the
top and bottom. The fan
circulates the hot air around the
food.
%
Top/bottom
heating
For traditional baking and
roasting on one level. Especially
suitable for cakes with moist
toppings.
Heat is emitted evenly from the
top and bottom.
6
Bottom heating
and fan
For the final baking stage (such
as for moist fruit flans), for
boiling down, for dishes in a bain
marie.
Heat is emitted from below. The
fan circulates the hot air around
the food.
7
Hot air grill
For roasting poultry, whole fish
and larger pieces of meat.
The whole area below the grill
element becomes hot. The fan
circulates the hot air around the
food.
(
Full-surface grill For grilling flat items, such as
steaks or sausages, for making
toast, and for au gratin dishes.
The whole area below the grill
element becomes hot.
G
Grill/rotary spit
Grill: For individual portions or
smaller quantities of steaks,
sausages, fish and toast.
Rotary spit: For roasts, rolled
joints and poultry
