Page EN-8
Use
Use
Before getting started
Observe the safety instructions from
page EN-4.
Preparation
1. Remove any styrofoam, cardboard and
plastic safety elements and any protective
films from the mini oven.
2. Thoroughly clean the oven before first
use see “Basic cleaning“ on page EN-8).
Basic cleaning
The mini oven must be pre-cleaned to re-
move all grease and oil residues from the
manufacturing process, as well as tough
dust deposits left over from storage and
transportation. This not only helps protect
your health but also ensures delicious cakes
and roasts.
1. Operate the mini oven with dripping pan,
oven rack and cooking spit for 15 minutes
at 220 °C.
2. Allow the mini oven to cool down fully.
3. Clean the cooking compartment of the
mini oven, as well as the dripping pan,
oven rack and cooking spit with a little
soapy water and then wipe everything
dry.
The right mini oven cookware
– Pots with heat-resistant handles, which
can be recognised by the label indicating
“heat resistant up to 280°C”
– Fire-proof dishes made of glass, porcelain,
ceramic, clay or cast iron
– In particular, ovens with top and bottom
heat require dishes and trays with good
heat transfer, preferably metals which have
been painted black, as these allow cakes
to brown nicely.
– Good results can also be achieved with
coated or non-coated aluminium trays.
–
Oven rack and dripping pan
(12)
(13)
1. First insert the dripping pan (13). This will
prevent the oven compartment from be-
coming dirty.
2. Push the oven rack in.
The height depends on whether you wish
to cook, grill or bake.
3. Place the food you wish to cook on the
oven rack.
4. Close the door.
(17)
In order to remove the oven rack and
the dripping pan later on, please use
the dripping pan and oven rack handle (17).
