6
Using the Oven
Always cook with the oven door closed.
The oven is supplied with an exclusive system
which produces a natural circulation of air
and the constant recycling of steam. This
system makes it possible to cook in a steamy
environment and keep the dishes soft inside
and crusty outside. Moreover, the cooking
time and energy consumption are reduced to
a minimum. During cooking steam may be
produced which can be released when opening
the oven door. This is absolutely normal.
However, always stand back from the
oven when opening the oven door during
cooking or at the end of it to allow any
build up of steam or heat to release.
• Stand clear when opening the drop down oven
door.
Do not
allow it to fall open - support the
door using the door handle, until it is fully open.
The oven has four shelf levels, and is supplied
with one shelf. The shelf positions are counted
from the bottom of the oven as shown in the
diagram.
It is important that the shelf is correctly
positioned as shown in the diagram.
Attention! - Do not place objects directly on the
oven base and do not cover it with aluminium foil
while cooking, as this could cause a heat
build-up which would affect the baking results
and damage the oven enamel. Always place
pans, heat-resisting pans and aluminium foils
on the shelf which has been inserted in the oven
cavity.
Cookware
• Use any oven proof cookware which will withstand
temperatures of 240°C.
• Baking trays, oven dishes, etc. should not be placed
on the oven base.
• Do not use baking trays larger than 30 cm x 35 cm
(12 in x 14 in) as they will restrict the circulation of
heat and may affect performance.
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 base browning.
B
Enamelled cast iron, anodized aluminium, aluminium
with non-stick interior and coloured exterior and dark,
heavy utensils increase cooking and base browning.
Condensation and steam
When food is heated it produces steam in the same way
as a boiling kettle. The oven vents allow some of this
steam to escape. However,
always stand back from
the oven when opening the oven door
to allow any
build up of steam or heat to release.
If the steam comes into contact with a cool surface on
the outside of the oven, e.g. a trim, it will condense and
produce water droplets. This is quite normal and is not a
fault with the oven.
To prevent discolouration, regularly wipe away
condensation and also soilage from surfaces.
Hints and Tips
4
3
2
1
Be careful when you insert and extract the oven
shelf and the baking tray from the oven in order not
to damage the enamelled surfaces of the oven
cavity.
