EN 9
SAFETY (CONTINUED)
Safe use of oven / Steam oven
•
The oven is fully insulated. Despite this, there is always some
transfer of heat, as a result of which the outside of the oven
heats up. This heating up falls well within the norm.
•
The oven has a fan that cools the oven casing. The fan may
run for some time after the oven is switched o .
•
Make sure the appliance is turned o before replacing the
bulb to avoid risk of electric shock.
•
Do not place accessories on the open oven door.
•
Close the oven door during cooking.
•
Open the oven door carefully; hot steam will escape.
•
Do not store fl ammable materials in the oven.
•
Frozen products such as pizzas should be cooked on the
grid shelf. If the baking tray is used, it may become deformed
due to the large di erences in temperature.
•
Never cover the bottom of the oven with aluminium foil. The
foil blocks heat fl ow, which may result in inferior cooking
results.
This can also damage the enamel of the bottom of the oven.
•
Smaller quantities require a shorter cooking time. When the
cooking times given in recipes are used, you might burn
them.
•
Never pour cold water on the hot oven fl oor. This can
damage the enamel.
•
Fruit juices can result in stains on the oven fl oor that are
di cult to remove. When cooking moist pastries (such as
apple pie), use a baking tin/griddle/roasting tin as a drip tray.
Spilled food containing sugar or fruit juices, such as prune
juice or rhubarb, can damage the colour of the enamel. It is
advisable to clean the oven immediately after it has cooled
down.
Note: the water in the steam oven insert pan is still hot!
•
Heat and steam resistant baking tins should be used in
the steam oven. Silicone baking tins are not suitable when
combining hot air circulation and steam.
•
Do not use baking tins that have areas of rust. Even tiny
patches can lead to rust in the oven interior.
To Next Page
Loading...
Need help?
General
