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.4
The oven has four shelf levels, and is supplied3
with one shelf.
The shelf positions are counted from the bottom2
of the oven as shown in the diagram.
1
It is important that the shelf is correctly positioned.
Do not place cookware directly on the oven
base.
Condensation and Steam
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.
When food is heated, it produces steam in the
same way as a boiling kettle does. When
steam comes in contact of the oven door
glass, it will condense and produce water
droplets.
To reduce condensation, ensure the oven is
well heated before placing food in the oven
cavity. A short oven pre-heating (about 10
minutes) will then be necessary before any
cooking.
We recommend you to wipe away
condensation after each use of the appliance.
To open the oven door, always catch the
handle in its central part.
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ACEC
