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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 heating elements do not work when the
oven door is not completely closed.
•
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.
•
Warning! - Do not place objects on the bottom
of the oven and do not cover it with aluminium
foil while cooking, as you can damage the
enamelled surfaces and the food you are
cooking. Always place pans, heat-resisting
pans and aluminium foils on the oven shelves.
•
Warning! - Be careful when you insert and
extract the grid and the dripping pan from the
oven in order not to damage the enamelled
surfaces of the oven cavity.
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
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.
A Aluminium, earthenware, oven glassware and bright
shiny utensils reduce cooking and base browning.
B Enamelled 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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3
2
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