Operation
Page EN-12
Operation
The right oven cookware
– Pots with heat-resistant handles can be
recognised by the label indicating “heat re-
sistant up to 280 °C”.
– Fire-proof dishes made of glass, porcelain,
ceramic, clay or cast iron.
– In particular, ovens with top and bottom
heat require dishes and trays with good
heat transfer, preferably metals which have
been painted black as they allow cakes to
brown nicely.
– Good results can also be achieved with
coated or non-coated aluminium trays.
Proper oven handling
CAUTION!
Fire hazard!
■
Only ever operate the oven with the
oven door closed.
■
If the external cooling fan is broken,
switch off the oven and do not use it.
Open the oven door and call our Ser-
vice Centre.
■
In case of an oven fire:
–
Switch off the circuit break-
ers/unscrew fuses
–
Do
not
open the oven door until
the fire is extinguished
■
Never
extinguish burning oil or fat
with water! To extinguish the fire, use
a suitable fire extinguisher with the
designation “F” or a fire blanket.
■
Once the fire has been extinguished,
have the appliance checked by our
Service team.
NOTICE
Pent-up heat can damage the oven’s
enamel.
■
Never place baking trays or alumin-
ium foil directly on the bottom of
the cooking compartment, as heat
will build up, which can damage the
enamel in the cooking compartment.
■
If you wish to place dishes directly on
the bottom of the cooking compart-
ment, the oven temperature must not
exceed 50 °C.
Baking tray, dripping pan and
oven rack
1
2
3
4
5
(3)
(4)
(5)
(9)
There are baking tray guides (9) on the side
walls of the baking compartment.
– Slide the baking tray (3), the oven rack (4)
and the dripping pan (5) onto these rails.
– Only use the oven rack (4) together with
the dripping pan (5) to catch dripping fat.
– Slide the oven rack with the top bracket to
the rear.
Cleaning before use
The appliance should be cleaned before first
use, for example to ensure that packaging
remnants will not negatively affect the taste
of food (see page EN-20).
