23
N.B.: Cooking times and temperatures are purely guidelines. Oven functions depend on the
model. Refer to the separate Product Description Sheet.
•
When you finish cooking, wait for the oven to
cool and then clean it to prevent the build-up
of baked-on residues.
•
If the food residues are baked on, use a
specific oven cleaner and follow the
manufacturer’s instructions on the pack.
•
Clean the exterior of the oven with a sponge
and warm water.
•
Do not use abrasive cleaners or pan
scourers.
•
Use a liquid detergent to clean the oven door
window.
•
Wash the accessories in a dishwasher or in
the sink, using an oven cleaner.
•
After the oven has been in prolonged use and
when cooking on different levels (especially
food with high water contents such as pizzas,
stuffed vegetables, etc.) condensation may
form on the inside of the door seal.
When the oven is cool, dry any condensation
with a cloth or sponge.
COOKING CHARTS
Food
Grill function
Grill + Fan function
Temp. °C
Runner
from
bottom
Cooking
Time
(Mins.)
Temp. °C
Runner
from
bottom
Cooking
Time
(Mins.)
Sirloin steak
200
4
25-35
225
3
20-30
Cutlets
200
4
20-30
225
3
15-25
Sausages
200
4
25-35
225
3
20-30
Pork chops
200
4
20-30
225
3
15-25
Fish
200
4
20-30
220
3
15-25
Chicken drumstick
200
4
30-40
200
3
30-40
Kebabs
200
4
25-35
200
3
25-35
Spare ribs
200
4
35-45
200
3
35-45
Chicken halves
200
3
45-55
200
3
45-55
Whole chicken
-
-
-
200
3
60-70
Roast (pork, beef, veal) (~ 1kg)
-
-
-
175
2
90-100
Duck
-
-
-
180
2
90-120
Leg of lamb
-
-
-
200
2
80-100
Roast Beef
-
-
-
200
2
40-60
CLEANING THE OVEN AND ACCESSORIES
53963-gb.fm5 Page 23 Tuesday, March 13, 2001 7:28 PM
