Baumatic BCE1020SS, Инструкция по эксплуатации

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To cook “rare” red meats, high temperatures (over 200°C) and
short cooking times are needed.
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For a tasty roast, lard and spice the meat.
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If your roast is tough, next time leave the meat to ripen longer.
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If your roast is too dark on top or underneath, next time put it
on a higher or lower shelf, lower the temperature and cook for
longer.
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If your roast is undercooked, cut it in slices and arrange the
slices on a baking tray with gravy and finish cooking it.
Cleaning and maintenance
Cleaning operations must only be carried out
when the oven is cool.
The appliance should be disconnected from your
mains supply before commencing any cleaning
process.
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The oven should be thoroughly cleaned before it is operated for
the first time and after each use. This will avoid residual food
stuffs becoming baked on the oven cavity. After residues have
been baked on several times, they are far more difficult to
remove.
o
Never clean the oven surfaces by steam cleaning.
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The oven cavity should only be cleaned with warm soapy water,
using either a sponge or soft cloth. No abrasive cleaners should
be used.
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Any stains that may appear on the bottom of the oven will have
originated from food splashes or spilt food, these splashes occur
during the cooking process. These could possibly be a result of
the food being cooked at an excessively high temperature or
being placed in cookware that is too small.
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You should select a cooking temperature that is appropriate for
the food that you are cooking. You should also ensure that the
food is placed in an adequately sized dish and that you use the
enamelled baking tray where appropriate.