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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.
Hints and Tips
Before the First Use
Remove all packaging, both inside and outside
the oven, before using the appliance.
Before first use, the oven should be heated without food.
During this time, an unpleasant odour may be emitted.
This is quite normal.
1. Switch the oven function control knob to fan cooking
.
2. Set the thermostat control knob to MAX.
3. Open a window for ventilation.
4. Allow the oven to run empty for approximately 45
minutes.
This procedure should be repeated with the grill
function for approximately 5-10 minutes.
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 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.
Do not place cookware directly on the oven base.
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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.