Zanussi ZOU 594, Руководство пользователя

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42 electrolux
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Using the oven
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 condenses 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.
The oven has four shelf levels, and is supplied
with two shelves. 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.
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