User manual

The oven
16
Practical use
Never place aluminium foil, baking trays or oven
dishes directly on the bottom of the oven. Block-
ing heat from the bottom of the oven can damage
the enamel through overheating. The oven gets
hot when in use:
CHILDREN NEARBY MUST BE
SUPERVISED .
The baking tray may warp temporarily due to tempera-
ture fluctuations, or if the food, (pizza, etc.) is
unevenly distributed on its surface. The tray resumes
its shape when cool.
How does one know which oven functions to use in
different situations? See below for practical advice on
how to efficiently use the oven functions for various
ways of cooking:
Baking
Use a skewer to check whether sponge cakes are ready
when there are about 5 minutes left. You can then
shorten or lengthen the baking time. The material,
colour, shape and size of the baking tins as well as the
recipe can affect results.
TOP / BOTTOM HEAT gives an
even colour.
Fan-assisted baking
The FAN - ASSISTED OVEN reduces the total baking time as
two trays can be in the oven at the same time. How-
ever, the bread or buns may not brown evenly particu-
larly if the dough had not risen well.
Didn’t you get quite the result you expected? In
“Practical tips & advice” on p. 26, we give you a few
tips on solutions to your baking problems.
Cooking
TOP / BOTTOM HEAT is normally best when using an oven
shelf.
Fan-assisted cooking
Use the FAN - ASSISTED OVEN when cooking on several
shelves at the same time, e.g. meatloaf, meatballs and
complete meals (starter, main dish and dessert).
Remember to choose dishes that need the same
temperature. Dishes that need different amounts of
time in the oven will have to be put in according to
when you want them to be ready.