Electrolux EOB 31010, User Information, Page: 11 / 36

electrolux 11
Using the Oven
The oven is supplied with an exclusive
system which produces a natural
circulation of air and the constant
recycling of steam.
This system makes it possible to cook in
a steamy environment and keep the
dishes soft inside and crusty outside.
Moreover, the cooking time and energy
consumption are reduced to a minimum.
During cooking steam may be produced
which can be released when opening the
oven door. This is absolutely normal.
However, always stand back
from the oven when opening the
oven door during cooking or at
the end of it to allow any build
up of steam or heat to release.
When food is heated, steam is
created, like in a kettle. When the
steam comes into contact with the
glass in the oven door, it
condenses and creates water
droplets.
To reduce condensation, always
preheat the empty oven for 10
minutes.
We recommend you wipe the water
droplets away after every cooking
process.
Always cook with the oven
door closed.
Stand clear when
opening the drop down oven door.
Do not allow it to fall open -
support the door using the door
handle, until it is fully open.
Attention! - Do not place objects
on the oven base and do not cover
any part of the oven with
aluminium foil while cooking, as
this could cause a heat build-up
which would affect the baking
results and damage the oven
enamel. Always place pans, heat-
resisting pans and aluminium trays
on the shelf which has been
inserted in the shelf runners.
The oven has four shelf levels.
The shelf positions are counted
from the bottom of the oven as
shown in the diagram.
It is important that these shelves
are correctly positioned as shown
in the diagram.
Do not place cookware directly
on the oven base.
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