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.
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.
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
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The oven has four shelf levels.
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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