Operation
Page GB-9
Operation
The right oven cookware
– Pots with heat-resistant handles can be
recognised by the label indicating ‘heat re-
sistant up to 280°C’.
– Fire-proof dishes made of glass, porcelain,
ceramic and clay or cast iron.
– In particular, ovens with top and bottom
heat require dishes and trays with good
heat transfer, most preferably metals which
have been painted black as they allow
cakes to brown nicely.
– Good results can also be achieved with
coated or non-coated aluminium trays.
Proper oven handling
CAUTION!
Fire hazard!
■
Only ever operate the oven with the
oven door closed.
■
If the external cooling fan is broken,
switch off the oven and do not use it.
Open the oven door and call our Ser-
vice Centre (see „Our Service Centre“
on page GB-21).
■
In case of an oven fi re:
–
Switch off the circuit breakers/un-
screw fuses
–
Do
not
open the oven door until
the fire is extinguished
■
Never
extinguish burning oil or fat
with water! To extinguish the fi re, use
a suitable fi re extinguisher with the
designation ‘F’ or a fi re blanket.
■
Once the fi re has been extinguished,
have the appliance checked by our
service team (see „Our Service Cen-
tre“ on page GB-21).
NOTICE
Pent-up heat can damage the oven’s
enamel.
■
Do not place baking trays or alumini-
um foil directly on the bottom of the
cooking compartment.
■
If you wish to place dishes directly on
the bottom of the cooking compart-
ment, the oven temperature must not
exceed 50 °C.
Baking tray, dripping pan and
oven rack
(7)
(8)
(9)
(7)
The side walls of the cooking compartment
are equipped with baking tray guides (6).
– Push the supplied oven rack (7), the baking
tray (8) and the dripping pan (9) onto the
baking tray guides.
– Only use the oven rack together with the
dripping pan to catch dripping fat.
– Slide the oven rack with the top bracket to
the rear.
