User manual

– The material and finish of the baking trays
and dishes used will affect base browning.
Enamelware, dark, heavy or nonstick uten-
sils increase base browning, while oven
glassware, shiny aluminium or polished
steel trays reflect the heat away and give
less base browning.
– Always place dishes centrally on the shelf
to ensure even browning.
– Stand dishes on suitably sized baking
trays to prevent spillage onto the base of
the oven and make cleaning easier.
–
Do not place dishes, tins or baking
trays directly on the oven base as it be-
comes very hot and damage will occur.
When using this setting, heat comes from
both the top and bottom elements. This
allows you to cook on a single level. This is
particularly suitable for dishes which re-
quire extra base browning such as, e. g.
quiches and flans.
Gratins, lasagne and hotpots which require
extra top browning also cook well in the con-
ventional oven.
How to use the conventional oven
1. Switch the oven on.
2. Select the top and bottom heating ele-
ment function; to do this, press the cook-
ing functions button
until the symbol
appears in the display.
3. If necessary, adjust temperature setting
using the “
” or “ ” buttons.
Bottom oven element
This function is particularly useful when bak-
ing cakes and pastry bases as well as finish-
ing off quiches or flans, to ensure that the
quiche or pastry base is cooked through.
Grilling
– Most foods should be placed on the grid
in the grill pan to allow maximum circula-
tion of air and to lift the food out of the fats
or juices. If preferred, foods such as, e. g.
fish, liver and kidneys may be placed di-
rectly on the grill pan.
– Food should be thoroughly dried before
grilling to minimise splashing. Brush lean
meats and fish lightly with a little oil or mel-
ted butter to keep them moist during cook-
ing.
– Accompaniments such, e. g. tomatoes
and mushrooms may be placed under-
neath the grid when grilling meats.
– When toasting bread, we suggest that the
top runner position is used.
– The food should be turned over during
cooking, as required.
How to use the grill
The grill provides quick direct heat to the
central area of the grill pan. By using the inner
grill element for cooking small quantities, it
can help to save energy.
1. Switch the oven on.
2. Select the function grill; to do this, press
the cooking functions button
, until the
symbol
appears in the display.
3. If necessary, adjust temperature setting
using the “
” or “ ” buttons.
4. Select the grid and grill pan runner posi-
tion to allow for different thicknesses of
food. Then follow the instructions for grill-
ing.
Thermal grill
Thermal grill offers an alternative method of
cooking food items normally associated with
conventional grilling. The grill element and the
oven fan operate simultaneously, circulating
hot air around the food.
The need to check and turn the food is re-
duced.
Thermal grill helps to minimise cooking
smells in the kitchen.
With the exception of toast and rare steaks,
you can thermally grill all the foods you would
normally cook under a conventional grill.
Cooking is more gentle; therefore food gen-
erally takes a little longer to cook with thermal
grilling compared with conventional grilling.
One of the advantages is that larger quanti-
ties can be cooked at the same time.
1. Switch the oven on.
2. Select the function thermal grill; to do this,
press the cooking functions button
,
until the symbol
appears in the dis-
play.
3.
If necessary, press the buttons “
” or “
”, to adjust the temperature setting.
Highest temperature: 200 °C.
4. Select the grid and grill pan runner posi-
tion to allow for different thicknesses of
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