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Generally, the top shelf positions are for grilling, and the middle and lower positions are suitable
for baking, roasting and casseroles. Do not place anything on the oven floor.
Important!
Do not place aluminium foil, dishes with reflective qualities, water, ice or any object on the oven floor as this
will cause a heat build-up which irreversibly damages the enamel.
Baking
Always position the oven shelves before turning the oven on.
Grease tins and line bases with non-stick paper. For rich mixtures and fruitcakes, line the sides of
the tins as well.
Turn cakes onto baking racks when cool. Leave sponges in tins for at least 10 minutes before
inverting.
Always preheat the oven until the temperature indicator light turns off. This is particularly
important when baking.
Grilling
The length of time your food takes to grill will be affected by its thickness and temperature.
When grilling thicker items such as sausages, turn them often to ensure even browning.
Always grill with the door open to the first stop position unless you use FAN GRILL, when the
door should be closed and the oven does not need preheating.
The door and cooktop may become hot. Take care and keep children away.
Roasting
A large piece of meat requires fewer minutes per 500 g than a smaller piece. Meat with a bone
will cook faster than a rolled roast.
Do not add water to your roast as this has a steaming effect.
Use a meat thermometer to ensure an accurate result. As the internal temperature of the meat
will continue to rise during standing, please allow for this in your calculation. This is particularly
important if you want a rare or medium rare roast.
Oven cooking tips