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Tips for saving energy
The following information will help you to use
your appliance in an ecological way, and to
save energy:
x
Use dark colored or enamel coated
cookware in the oven since the heat
transmission will be better.
x
While cooking your dishes, perform a
preheating operation if it is advised in the
user manual or cooking instructions.
x
Do not open the door of the oven
frequently during cooking.
x
Try to cook more than one dish in the oven
at the same time whenever possible. You
can cook by placing two cooking vessels
onto the wire shelf.
x
Cook more than one dish one after
another. The oven will already be hot.
x
You can save energy by switching off your
oven a few minutes before the end of the
cooking time. Do not open the oven door.
x
Defrost frozen dishes before cooking
them.
Future Transportation
x
Keep the appliances original carton and
transport the appliance in it. Follow the
instructions on the carton. If you do not
have the original carton, pack the
appliance in bubble wrap or thick
cardboard and tape it securely.
x
To prevent the wire grill and tray inside the
oven from damaging the oven door, place
a strip of cardboard onto the inside of the
oven door that lines up with the position of
the trays. Tape the oven door to the side
walls.
x
Do not use the door or handle to lift or
move the appliance.
Smoke and smell may emit for
a couple of hours during the
initial operation. This is quite
normal. Ensure that the room is
well ventilated to remove the
smoke and smell. Avoid directly
inhaling the smoke and the
smell that emits.
General information on baking, roasting
and grilling
DANGER:
Be careful when opening the oven
door as steam may escape.
Exiting steam can scald your
hands, face and/or eyes
4. How to use the oven
Tips for baking
Use non-sticky coated appropriate metal
plates or aluminum vessels or heat-resistant
silicone molds. Make best use of the
embossed shelf runners.
Place the baking mold in the middle of the
shelf.
Select the correct embossed shelf runner
position before turning the oven or grill on.
Do not change the shelf position when the
oven is hot. Keep the oven door closed.
Tips for roasting
Treating whole chicken, turkey and large
pieces of meat with dressings such as lemon
juice and black pepper before cooking will
increase the cooking performance.
It takes about 15 to 30 minutes longer to
roast meat with bones when compared to
roasting the same size of meat without
bones.
Each centimeter of meat thickness requires
approximately 4 to 5 minutes of cooking
time. Leave meat in the oven for about
10 minutes after the cooking time is over.
The juice is better distributed all over the
roast and does not run out when the meat is
cut.
Fish should be placed on the middle or lower
shelf in a heat-resistant plate.
Tips for grilling
When meat, fish and poultry are grilled, they
quickly brown, develop a crust and do not
dry out quickly. Flat pieces, meat skewers
and sausages are particularly suited for
grilling as are vegetables with high water
content such as tomatoes and onions.
Distribute the pieces to be grilled on the wire
shelf or in the baking tray on the wire shelf
so that the space covered does not exceed
the size of the grill element.
