Electrolux EPSOG manual Before the First Use, Using the Oven, Condensation and steam, Cookware

Cooling fan

The cooling fan operates during cooking. Air is expelled through vents between the oven door and the control panel, as shown in the diagram.

The cooling fan may run on after the oven is switched off to keep the controls cool. This is quite normal.

Before the First Use

Remove all packaging, both inside and outside

the oven, before using the appliance.

Before first use, the oven should be heated without food. During this time, an unpleasant odour may be emitted. This is quite normal.

Φ1. Switch the thermostat control knob to maximum position (8).

2.Open a window for ventilation.

3.Allowtheoventorunemptyforapproximately 45 minutes.

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 withtwoshelves.Theshelfpositionsarecounted 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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ANTI-TIP SHELF

Hints and Tips

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.

Cookware

•Use any oven proof cookware which will withstand temperatures of 250°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.

AAluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning.

BEnamelled cast iron, anodized aluminium, aluminium with non-stick interior and coloured exterior and dark, heavy utensils increase cooking and base browning.

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