5
Condensation and steam
When food is heated it produces steam in the same way
as a boiling kettle. The oven vents allow some of this
steam to escape. However,
always stand back from
the oven when opening the oven door
to allow any
build up of steam or heat to release.
If the steam comes into contact with a cool surface on
the outside of the oven, e.g. a trim, it will condense and
produce water droplets. This is quite normal and is not a
fault with the oven.
To prevent discolouration, regularly wipe away
condensation and also soilage from surfaces.
Cookware
Use any oven proof cookware which will withstand
temperatures of 250°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.
Hints and Tips
Before the First Use
Using the Oven
Remove
all packaging
, both inside and outside the
appliance,
before using it.
Before first use, the oven should be heated without food.
During this time, an unpleasant odour may be emitted. This is
quite normal.
1. Switch the oven function control knob to fan cooking
.
2. Set the thermostat control knob to MAX.
3. Open a window for ventilation.
4. Allow the oven to run empty for approximately 45 minutes.
This procedure should be repeated with the grill
function
for approximately 5-10 minutes.
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.
Do not place cookware directly on the oven base.
NO
YES
Attention!
Do not place pans, dripping pans, biscuit pans or aluminium
foil on the oven bottom. This could cause a heat build-up
which would affect the baking results and damage the oven
enamel.
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 performance.
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 underneath
browning.
B
Enamelled cast iron, anodized aluminium, aluminium
with non-stick interior and coloured exterior and dark,
heavy utensils increase cooking and underneath
browning.
4
3
2
1
