User manual

The oven

ideally lined with foil, underneath the shelf to catch the

fat etc. which runs off. Pork chops, steaks and fish

should be grilled high up in the oven, while meats such

as thick spare ribs are better lower down.

Set the function control to and the temperature

control to the temperature require (250ºC maximum).

Preheat the grill for 3 to 5 minutes. Keep an eye on the

food, and turn it at least once. Grilling for too long

makes food dry, dull, and possibly burnt as well. The

oven door should be closed when grilling.

Browning (swift start)

Excellent for browning au gratin dishes, toasted sand-

wiches, etc. You can also use this function to heat the

oven quickly to the set temperature. When the oven

has reached that temperature, you can then select

whichever function is required. It takes about 8 min-

utes to reach 200ºC. However, do not use this method

of rapid heating when baking biscuits or meringues.

Cleaning and maintenance

The oven

The oven surfaces are of vitreous enamel. The outer

section, the door front, can easily be removed for

cleaning (see “The oven door” below).

IF THE OVEN IS VERY SOILED:

1 Use a spatula or similar implement to remove

spillages which have hardened.

2 Use a sponge to spread soft soap inside the

oven.

3 Close the door. Set the oven to (top/bottom

heat) and 100°C for about 10 minutes.

4 When the oven has cooled, wash the surfaces

with clean water. Rub gently with a soapimpreg-

nated steelwool pad on stubborn patches. Wipe

the surfaces dry.

The oven door

The oven door consists of two sections with heat-

reflecting glass for a lower surface temperature.

The outer section, the door front, can be removed

for cleaning.

Take care not to damage the panes of glass.

Small cracks at the edges can cause an entire

pane to crack after it has been heated a few

times.