Gaggenau BO 451 611, Use And Care Manual

Page: 7 / 56

7
Causes of damage
NOTICE:
▯
Accessories, foil, baking paper or cookware on the
bottom of the oven interior: do not place any
accessories on the bottom of the oven interior. Do
not line the bottom of the oven interior with any type
of foil or baking paper. Do not place cookware on
the bottom of the oven interior when a temperature
above 122°F (50 °C) is set. This produces a build-
up of heat. Baking and roasting times are no longer
correct and the enamel is damaged.
▯
Water in the hot oven interior: Never pour water into
the hot oven interior. Steam is produced. Damage
to the enamel can arise due to the temperature
change.
▯
Do not leave moist groceries in a closed oven for an
extended period of time. It can lead to corrosion
inside the oven.
▯
Fruit juice can leave stains in the oven. Always
remove fruit juice immediately when safe to touch,
and wipe up first with a damp and then a dry cloth.
▯
Cooling with the appliance door open: only allow
the oven cavity to cool when it is closed. Even if the
appliance door is only open a little, front panels of
adjacent units could be damaged over time.
▯
Highly soiled door seal: the appliance door will no
longer close properly during operation if the door
seal is highly soiled. Adjoining furniture fronts may
be damaged. Always keep the door seal clean.
▯
Appliance door as a seat or storage surface: do not
stand, sit or hang on the appliance door. Do not
place any cookware or accessories on the
appliance door.
▯
Inserting accessories: depending on the appliance
type, accessories can scratch the door pane when
closing the appliance door. Always slide
accessories fully into the oven interior.
▯
Do not hold or carry the appliance by the door
handle. The door handle cannot carry the weight of
the device and could break off.
Protecting the environment
Unpack the appliance and dispose of the packaging in
an environmentally friendly manner.
Tips for saving energy
▯
Open the appliance door as little as possible while
cooking, baking or roasting.
▯
Use dark, black-painted or enameled baking forms.
These absorb the heat particularly well.
▯
It is best to bake several cakes in succession. The
oven is still warm. This shortens the baking time for
the second cake. You can also slide in two loaf tins
next to each other.
▯
In the hot air mode, you can bake simultaneously on
several levels.
▯
For longer cooking times, you can switch off the
oven 10 minutes before the end of the cooking time
and you can use the residual heat to finish cooking.