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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.
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 build-up which
would affect the baking results and damage
the oven enamel. Always place pans,
heat-resisting pans and aluminium trays
on the shelf which has been inserted in the
shelf runners.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.
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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.