IMPORTANT SAFETY INSTRUCTIONS
~Caution: Heating elements may be hot even though they are not glowing. During and after use, do not let clothing or other flammable materials come in contact with heating elements or interior surfaces of the oven until they have had sufficient time to cool. External parts of the oven such as the door glass, vents, and the control panel can become hot.
~Do not block any vent
openings.
~Aluminum foil should not be used to line the oven floor. To avoid damage, do not place pots, pans or baking sheets directly on the oven floor.
~Do not let metal objects (aluminum foil, pans) or the meat probe come in contact with the heating element.
~Do not slide pots or pans on the oven floor. This could scratch and damage the surface.
~Do not lean, sit, or place heavy items on the open oven door.
~Only use the Miele roast probe supplied with the oven. Contact Miele if you need to purchase a new probe.
~To prevent damage, remove the roast probe from the oven when it is not being used.
~Do not heat unopened containers of food in the oven, pressure may build up and cause them to explode.
~Never add water to food on a hot tray or pan, or directly onto food in a hot oven. The steam created could cause serious burns or scalds.
~This oven must only be used for cooking. Do not use it as a dryer, kiln, dehumidifier, etc. Fumes or vapors given off by glues, plastics or flammable liquids and materials could be hazardous.
~Never store flammable liquids and materials in, above or under an oven, or near cooking surfaces.
~When baking frozen pizzas or pies, place them on the rack lined with parchment paper. Do not use the baking tray or the roasting pan for frozen foods with a large surface area. The tray or pan could become warped and difficult to remove from the oven when hot. Frozen food like french fries, fish sticks, chicken fingers etc. can be baked on the baking tray.
~Always check that food is sufficiently heated. The time required varies depending on a number of factors, such as initial temperature, quantity, type and consistency of the food, and changes in the recipe. Germs present in the food are killed off only at a sufficiently high temperature (> 158 °F / 70 °C) and after a sufficiently long time (> 10 Min.). Select a longer cook time if you are unsure if food is thoroughly heated. To ensure temperature is distributed evenly, stir and rotate food occasionally before serving.
6
