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Do not line the floor of the oven with
aluminium foil when using
"Conventional V"/"Bottom
heat X"/"Intensive bake O"/"Rapid
heat-up S".
This would cause a build-up of heat
which could cause damage to the floor
of the oven.
For this reason do not place a dish, tin
or baking tray directly on the oven floor.
If using a tray made by a different
manufacturer, make sure that there is a
gap of at least 6 cm between the
bottom of the tray and the floor of the
oven.
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Never add cold water to food on a
hot universal tray or baking tray or
directly onto food in a hot oven. The
steam created could cause serious
burns or scalding and the sudden
change in temperature can damage the
enamel.
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Always ensure that food is suitably
cooked or reheated.
Some foods may contain
micro-organisms which are only
destroyed by thorough cooking at
temperatures over 70 °C for a minimum
of 10 minutes. Therefore when cooking
or reheating foods, e.g. poultry, it is
particularly important that food is fully
cooked through. If in doubt select a
longer cooking or reheating time.
It is important that the heat is allowed to
spread evenly throughout the food
being cooked. This can be achieved
by stirring and/or turning the food
during cooking.
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If using plastic containers for
cooking, these must be declared by the
manufacturer as being suitable for use
in an oven. Other types of plastic
containers melt at high temperatures,
and could damage the oven.
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Do not heat up unopened tins or jars
of food in the oven. Pressure can build
up and they may explode, resulting in
injury or damage.
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Do not push pots and pans around
on the oven floor, as this could damage
the surface.
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Do not lean or sit on an open oven
door, or place heavy items on it. Make
sure that nothing gets trapped between
the door and the oven compartment.
This could damage the oven.
The oven door can support a maximum
load of 15 kg.
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Do not use the appliance to heat up
the room. Due to the high temperatures
radiated, objects near the appliance
could catch fire.
Warning and safety instructions
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