Using the Oven
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.
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
aheat
4
3
2
1
Hints and Tips
Condensation and steam
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.
When food is heated, it produces steam in the same way as a boiling kettle does. When steam comes in contact of the oven door glass, it will condense and produce waterdroplets. To reduce condensation, ensure the oven is well heated before placing food in the oven cavity. A short oven pre- heating (about 10 minutes) will then be necessary before any cooking. We recommend you to wipe away condensation after each use of the appliance.
Cookware
•Use any oven proof cookware which will withstand temperatures of 230°C.
•Baking trays, oven dishes, etc. should not be placed directly against the grid covering the fan at the back of the oven, or 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.
AAluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning.
BEnamelled cast iron, anodized aluminium, aluminium with
7