The accessories
Your oven offers you many differing cooking modes. These can only be achieved thanks to a number of accessories which we have chosen for you.
These accessories slide in and out of the different shelf positions inside your oven and can thus be positioned according to the individual cooking requirements of differing foods and dishes.
The grill pan / baking tray
Use it:
•as a grill pan or baking tray. There is a grid to grill food on which fits into the grill pan.
•as a dish support for all dishes when cooking on one rack only and in Bain Marie cooking,
•as a support for food (mini cup cakes, etc.),
•as a drip tray to catch juices and fat dripping from food situated on the rod shelf.
We advise against using the baking tray / grill pan on the 4th and 5th shelf positions from the oven bottom.
The large rod shelf
Always use this with the edges upwards and together with the grill pan.
•When it is positioned on the 2nd shelf position from the oven bottom, it acts as a meat support, with the grill pan placed on the 1st shelf position from the bottom to catch any dripping fat or juices.
•When it is positioned on the top shelf position (depending on the size of the foodstuff) for grilled food, the grill pan is to be placed on the 1st shelf position from the oven bottom to catch any dripping fat or juices.
•When it is positioned on the top shelf position for cooking on more than one shelf.
We advise against placing meat directly onto the grill pan when using the "gratin" mode as the fat and juices heated from below in this particular cooking mode could in fact char and splash onto the oven inside panels and create smoke.
The rotisserie
Wing screw
Spit cradle
Spit
Prong
Spit handle
This accessory is ideal for roasting meats, as it rotates the meat slowly and browns uniformly until cooking is finished. It is comprised of the following:
•a support situated on the 3rd shelf position from the oven bottom so the rotisserie fits into the hollow shaft of the rotisserie motor located at the back of the oven, behind the perforated oven back panel.
•a spit that passes through the roast, which is kept firmly in place on both ends by two adjustable sliding
forks each fastened onto the spit by means of a wing nut.
Warning: when positioning the rotisserie assembly, ensure the spit fits firmly into the hollow shaft connected to the motor. Make sure you position the following correctly:
-the spit in the centre of the roast
-the roast at an equal distance from both ends of the spit.
• a removable handle made of insulating material to screw onto the front of the spit allows you:
-to have a rotisserie which is long enough for even the largest of roasts
-to avoid scalding yourself when removing the roast at the end of cooking.
Screw on the handle tightly to take out the spit (the handle should be removed from the spit during cooking).
Rotisserie timer
This oven is fitted with a rotisserie timing device.
When cooking is finished, the rotisserie motor continues to turn the spit and only comes to a stop when the temperature inside the oven has dropped sufficiently: this prevents the surface of the meat from burning.
When cooking is finished, leave the function selector set to the cooking mode under way and set the temperature selector back to the minimum setting.
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