Additional functions
Cooling fan
When the appliance operates, the cooling fan switches
on automatically to keep the surfaces of the appliance
cool. If you switch off the appliance, the cooling fan
stops.
Safety thermostat
The safety thermostat is a thermal cut-out in an
operating thermostat.
To prevent damage to the oven thermostat caused by
dangerous overheating, the oven has a safety thermo-
stat that interrupts the power supply. The oven switches
back on again automatically, when the temperature
drops.
Warning!
The safety thermostat works only if the
oven thermostat does not operate correctly. When
this occurs, the oven temperature is very high and can
burn all the dishes. You must call the Service
immediately to replace the oven thermostat.
Helpful hints and tips
• The appliance has four shelf levels. Count the shelf
levels from the bottom of the appliance floor.
• The appliance has a special system which circulates
the air and constantly recycles the steam. With this
system you can to cook in a steamy environment
and keep the food soft inside and crusty outside. It
decreases the cooking time and energy consumption
to a minimum.
• Moisture can condense in the appliance or on the
glass doors. This is normal. Always stand back from
the appliance when you open the appliance door
while cooking. To decrease the condensation, run
the appliance for 10 minutes before cooking.
• Wipe away moisture after every use of the appli-
ance.
• Do not put the objects directly on the appliance floor
and do not cover the components with aluminium foil
when you cook. This can change the baking results
and damage the enamel coating.
Baking cakes
• The best temperature for baking cakes is between
150 °C and 200 °C.
• Preheat the oven for approximately 10 minutes be-
fore baking.
• Do not open the oven door before 3/4 of the set
cooking time is up.
• If you use two baking trays at the same time, keep
one level empty between them.
Cooking meat and fish
• Do not cook meat with weight below 1 kg. Cooking
too small quantities makes the meat too dry.
• To keep the red meat well-cooked outside and juicy
inside set the temperature between 200 °C - 250 °C.
• For white meat, poultry and fish, set the temperature
between 150 °C - 175 °C.
• Use a dripping pan for very fatty food to prevent the
oven from stains that can be permanent.
• Leave the meat for approximately 15 minutes before
carving so that the juice does not seep out.
• To prevent too much smoke in the oven during roast-
ing, add some water into the dripping pan. To pre-
vent smoke condensation, add water each time after
it dries up.
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