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inserted in the shelf runners. When food is
heated, steam is created, similar to a kettle.
When the steam comes into contact with the
glass in the oven door, it condenses and
creates water droplets.
To reduce condensation, always pre-
heat the empty oven for 10 minutes.
We recommend you wipe the water droplets
away after every cooking process.
Important! Always cook with the oven
door closed.
Always open the oven door carefully. Do not
allow the door to "fall open", support the
door using the door handle, until it is fully
open
The oven has four shelf levels.
The shelf positions are counted from the
floor of the oven upwards, as shown in
the figure.
The slide-in components must always
be properly inserted (see figure).
Do not place cookware and pots directly
on the floor of the oven.
Top and bottom heating element
– The middle shelf position allows for the
best heat distribution. If you want a base
browning, simply place the cakes and pas-
tries on to a lower shelf position in the
oven. To increase top browning, raise the
shelf position.
Tips and cooking tables
On baking:
Cakes and pastries usually require a medium
temperature (150°C-200°C).
Therefore, it is necessary to pre-heat the
oven for approx. 10 minutes.
– 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.
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Gratins, lasagne and hotpots which require
extra top browning also cook well in the con-
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ventional oven.
How to use heat from above and below:
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1. Turn the oven controller to the function
you want
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2. Turn the temperature control to the tem-
perature you want.
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.
The temperature controller's lamp lights
up until the correct temperature is
reached. It then cycles on and off to in-
dicate that the temperature is being
maintained.
Top oven element
Use this function to brown off cooked dishes,
such as lasagnes or cauliflower cheese.
Do not open the oven door before 3/4 of the
baking time has elapsed.
Shortcrust pastry is baked in a springform tin
or on a tray for up to 2/3 of the baking time
and then garnished before being fully baked.
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