Operation Manual

18
N.B.: Cooking times and temperatures are purely guidelines. Oven functions depend on the
model. Refer to the separate Product Description Sheet.
•
When you finish cooking, wait for the oven to
cool and then clean it to prevent the build-up
of baked-on residues.
•
If the food residues are baked on, use a
specific oven cleaner and follow the
manufacturer’s instructions on the pack.
•
Clean the exterior of the oven with a sponge
and warm water.
• Do not use abrasive cleaners or pan
scourers.
•
Use a liquid detergent to clean the oven door
window.
•
Wash the accessories in a dishwasher or in
the sink, using an oven cleaner.
•
After the oven has been in prolonged use and
when cooking on different levels (especially
food with high water contents such as pizzas,
stuffed vegetables, etc...) condensate may
form on the inside of the door seal. When the
oven is cool, dry any condensate with a cloth
or sponge.
COOKING CHART
Food Grill Grill - Fan
Temp. °C
Runner
from
bottom
Cooking
Time
(Mins.)
Temp. °C
Runner
from
bottom
Cooking
Time
(Mins.)
Sirloin steak 250 4 20-30 225 3 30-40
Cutlets 250 4 15-20 225 3 20-40
Sausages 250 4 20-30 225 3 30-40
Pork chops 250 4 20-30 225 3 30-40
Fish 225 4 15-25 220 3 20-30
Chicken drumstick 225 4 15-25 200 3 25-35
Kebabs 225 4 20-30 200 3 35-45
Spare ribs 225 4 30-40 200 3 40-50
Chicken halves 225 3 35-45 200 3 40-50
Whole chicken - - - 200 3 60-70
Roast (pork, beef, veal) (~1kg) - - - 175 2 90-100
Duck - - - 180 2 90-120
Leg of lamb - - - 200 2 80-90
Roast Beef - - - 200 2 50-60
CLEANING THE OVEN AND ITS ACCESSORIES
54804-gb.fm5 Page 18 Thursday, April 5, 2001 6:04 PM