6
Using the Oven
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.
The oven has four shelf levels, and is supplied
with two shelves. The shelf positions are counted
from the bottom of the oven as shown in the
diagram.
Attention!
- Do not place cookware/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.
Condensation and steam
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, it produces steam
in the same way as a boiling kettle does.
When steam comes in contact of the oven door
glass, it will condense and produce water
droplets. To reduce condensation, ensure the
oven is well heated before placing food in the
oven cavity. A short oven pre-heating (about 10
minutes) will then be necessary before
anycooking. We recommend you to wipe away
condensation after each use of the appliance.
Cookware
•
Use any oven proof cookware which will
withstand temperatures of 230°C.
•
Baking trays, oven dishes, etc. should not
be placed directly against the grid covering
the fan at the back of the oven, or placed on
the oven base.
•
Do not use baking trays larger than 30 cm
x 35 cm (12 in x 14 in) as they will restrict the
circulation of heat and may affect perfor-
mance.
The effects of dishes on cooking
results
Dishes and tins vary in their thickness,
conductivity, colour, etc. which affects the way
they transmit heat to the food inside them.
A
Aluminium, earthenware, oven glassware
and bright shiny utensils reduce cooking
and base browning.
B
Enamelled cast iron, anodized aluminium,
aluminium with non-stick interior and
coloured exterior and dark, heavy utensils
increase cooking and base browning.
4
3
2
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