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4. How to use the oven
General information on baking, roasting
and grilling
DANGER:
Be careful when opening the oven
door as steam may escape.
Exiting steam can scald your
hands, face and/or eyes
Warning: Do not put metal items
such as forks, knives or saucepan
covers into your oven since they
can get very hot.
Tips for baking
Use non-sticky coated appropriate metal
plates or aluminum vessels or heat-resistant
silicone moulds.
Make best use of the embossed shelf
runners.
Place the baking mould in the middle of the
shelf.
Select the correct embossed shelf runner
position before turning the oven or grill on.
Do not change the shelf position when the
oven is hot.
Keep the oven door closed.
Tips for roasting
Treating whole chicken, turkey and large
pieces of meat with dressings such as lemon
juice and black pepper before cooking will
increase the cooking performance.
It takes about 15 to 30 minutes longer to
roast meat with bones when compared to
roasting the same size of meat without
bones.
Each centimeter of meat thickness requires
approximately 4 to 5 minutes of cooking
time.
Leave meat in the oven for about 10 minutes
after the cooking time is over. The juice is
better distributed all over the roast and does
not run out when the meat is cut.
3. Select the highest grill power; (See
section on how to operate the grill).
4. Operate the grill about 30 minutes.
5. Turn off your grill; (See section on how
to operate the grill).
Smoke and smell may emit for
a couple of hours during the
initial operation. This is quite
normal. Ensure that the room is
well ventilated to remove the
smoke and smell. Avoid directly
inhaling the smoke and the
smell that emits.
For appliances with a cooling fan
1 Cooling fan
2 Control panel
3 Door
The built-in cooling fan cools both the built-in
cabinet and the front of the appliance.
The cooling fan continues to
operate for about 20-30 minutes
after the oven is switched off.
Final check
Check the functions.
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