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Accessories
Your oven has numerous cooking options.
They can only be used successfully with a number of
accessories that we have chosen.
The accessories slide into different tiers of the racking
inside the oven chamber and so can be put at the right
height for the cooking to be done.
Rung n˚ 5
Rung n˚ 4
Rung n˚ 3
Rung n˚ 2
Rung n˚ 1
Trammels
The ovens include 5 positions.
For each cooking method and in each example
given, we indicate the rung number.
If you want to add to or replace the accessories below,
you can get them from your retailer under the following
references:
Description Ref.
Big rack 137 833
Enamel tray 137 834
ENAMEL TRAY
It is used:
to support the dish for all one-level and bain-marie
cooking
to support preparations (petits fours, etc.)
to catch juices and fat from cooking when com-
bined with the big rack.
BIG RACK
It is always used detached at the bottom.
- combined with the enamel tray
- Put on tier 2, it is used to take meat, the enamel tray
being on tier 1 to catch fat and juices.
- Put on the upper tier (depending on the thickness of the
food) for grilling, the enamel tray is on tier 1 to catch fat
and juices.
- Put on the upper tier for multi-level cooking.
We recommend that meat to be cooked is not put on
the bottom of the enamel tray when “Fan grill” cook-
ing because juices and fat heated from underneath
by this method of cooking risk carbonising, being
splashed onto the side panels and causing the oven
to smoke.