10
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.
Do not rest anything on the bottom of
the oven: dripping-pan, baking sheet,
casseroles, oven dishes, tinfoil or
anything else during operation, since
this could cause stagnation of the
heat and damge the enamel of the
oven.
4
3
2
1
Telescopic Shelf supports
The oven has four shelf levels. The shelf
positions are counted from the bottom of the
oven as shown in the diagramm.
l
Shelf levels 2 and 4 are fitted with
telescopic shelf supports, to allow en
easier operation when inserting or
removing the shelves.
- Pull the right and left hand telescopic
shelf supports completely out, as shown
in the diagramm.
- Place the shelf or the grill pan on the
telescopic shelf supports, then gently
push them all inside the oven.
Do not attempt to close the oven
door if the telescopic shelf
supports are not completely
inside the oven. This could
damage the door enamel and
glass.
