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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.
Attention!
- Do not place objects on the oven
base and do not cover any part of the oven 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
trays on the shelf which has been inserted in the
shelf runners.When food is heated, steam is
created, like in a kettle. When the steam comes
into contact with the glass in the oven door, it con-
denses and creates water droplets.
To reduce condensation, always preheat the
empty oven for 10 minutes.
We recommend you wipe the water droplets away
after every cooking process.
Always cook with the oven door closed.
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.
Using the oven
The oven has four shelf levels. The shelf positions are
counted from the bottom of the oven as shown in the
diagram.
It is important that these shelves are correctly
positioned as shown in the diagram.
Do not place cookware directly on the oven base.
Fan cooking
-
The food is cooked by means of preheated air force
blown evenly round the inside of the oven by a fan set
on the rear wall of the oven itself.
-
Heat thus reaches all parts of the oven evenly and fast
and this means that you can simultaneously cook
different types of foods positioned on the various oven
shelves . Fan cooking ensures rapid elimination of
moisture and the dryer oven environment stops the
different aromas and flavours from being transmitted
from one food to another.
-
The possibility of cooking on several shelf heights
means that you can cook several different dishes at the
same time and up to three tins of biscuits and mini
pizzas to be eaten immediately or subsequently deep
frozen.
