9
Causes of damage
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Causes of damage
Causes of damage
NOTICES:
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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.
7
Environmental protection
Environmental protection
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.
