Miele HR 1124-3 AG, Руководство по эксплуатации

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Using the oven
38
Energy-saving tips
Cooking programs
- Remove all accessories from the
oven that are not required for a
cooking process.
- If a temperature range is given, it is
best to select the lower temperature
and check the food after the shortest
cooking time given.
- Try not to open the door when
cooking.
- It is best to use dark bakeware and
cooking containers with a matte
finish made of non-reflective
materials (enameled steel, heat-
resistant glass, non-stick coated cast
aluminum). Shiny materials such as
stainless steel or aluminum reflect the
heat and therefore can give a more
uneven result. Do not cover the oven
floor or the Wire Rack with heat-
reflecting aluminum foil.
- Monitor cooking durations to avoid
wasting energy when cooking.
Set the cooking duration, or use a
food probe if you have one.
- The Convection Bake

(Conv
Bake) operating mode can be used
for cooking many types of food. Heat
is circulated around the oven
compartment immediately. It also
enables you to cook on multiple shelf
levels at the same time.
- Convection Broil  (Conv Broil) is
the best operating mode for broiled
dishes. Lower temperatures can be
used than with other broil modes that
use the maximum temperature
setting.
- Whenever possible you should cook
several dishes at the same time.
Place them next to each other in the
oven or on different shelf levels.
- Dishes which you are unable to
prepare at the same time should, if
possible, be cooked one after the
other in order to make use of existing
heat in the oven.