Cooking with the oven
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COOKING WITH THE OVEN
• Use dark, black silicon coated or enamel coated baking trays. They transmit heat better.
• Cooking many types of pastries one after another saves energy since the oven is already hot. Heating an oven that has
cooled down uses more energy.
• Steam can sometimes form on the inside of the oven during cooking. The steam may condense on the door and the lid
of the cooker. This is normal behaviour and does not affect the operation of the cooker. Wipe of any condensed water
with a cloth.
• If you leave the dish in the oven after it has finished cooking steam may evaporate from it and condense on the front
panel and the oven door.
You can turn off the oven about 10 minutes before the end of the cooking process. This will save energy
as the already built up heat is used.
Cooking modes
Top heater
Use this oven mode to brown the upper side of food (final browning). The top heater will radiate heat on the
upper side of the food. Recommended temperature: 180 °C.
Bottom heater
Use this oven mode to brown the lower side of food. The bottom heater will radiate heat on the lower side of
the food. Recommended temperature: 180 °C.
Top and bottom heater
Use this oven mode to cook meat or pastry that can only be baked or roasted at a single height level. The
top and bottom heaters will radiate heat evenly in the oven. Recommended temperature: 200 °C.
Grill
Use this oven mode to grill small amounts of open sandwiches, beer sausages or to toast bread. Only the
grill heater is on when using this mode. Recommended temperature: 230 °C.
Large grill
Use this oven mode to grill small amounts of open sandwiches, beer sausages, meat or to toast bread. The
grill heat and the upper heater are both on when using this mode. Recommended temperature: 230 °C.
WaterClean
Use this oven mode to remove stains and food residues from the oven. Only the bottom heater will radiate
heat. The programme takes 30 minutes. Recommended temperature: 70 °C.
