User manual

8
The following diameter pans can be used:
Power Diameter (mm) Burner
(kW) min. max.
Rapid 2.60 165 260
Semi-Rapid 2.00 140 240
Auxiliary 1.00 120 180
Good use
Bad use
(Power waste)
Accessories delivered with the appliance
Beside the accessories delivered with the appliance
we advise you to use only heat proof pots (according
to the instructions of the manufacturer).
Your cooker is equipped with:
• Oven grid, pan support for putting the dishes on
(roast, pastry moulds …)
The dish has to be put in the middle of the grate
to balance the weight.
• Dripping pan - it is used to collect juice when
cooking in it, place it on the shelf 2.
• a grill deflector
To be used when the grill is used.
Storage Compartment
Can be used for kitchen utensils or different
accessories, or when the oven is warm, even for
keeping the food warm. For opening lift a little bit the
door than turn it downwards.
Important
Never use it for storing inflammable materials.
Hints and Tips
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 soil age from surfaces.
Cookware
Use any ovenproof cookware, which will withstand
temperatures of 250°C.
Oven dishes, etc. should not be placed directly on
the oven base.
Oven Cooking
• Turn off the oven 5 minutes before the end of
cooking time, and use residual heat to complete
the cooking.
• The thickness, the material and the colour of the
pan will influence the cooking results.
• When cooking, certain dishes increase in volume,
ensure the pan is large enough.
• To prevent fat dripping when roasting use tall rim
pans proportional to the item being roasted.
• Prick the skin of poultry and sausages with a fork
before cooking to avoid spitting.
• Use heatproof glass dishes for soufflés.
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.
Aluminium, earthenware, oven glassware and bright
shiny utensils reduce cooking and base browning.
Enamelled cast iron, anodised aluminium, aluminium
with non-stick interior and coloured exterior and dark,
heavy utensils increase cooking and base browning.