Before the First Use of the Cooker
Remove all packaging, both inside and outside the oven, before using the oven. Before first use, the oven should be heated without food. During this time, an unpleasant odour may be emitted. This is quite normal.
Using the ceramic hob for the first time
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Set the electronic programmer to manual function. Switch the oven function control knob to conventional cooking .
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The cooking surface should be cleaned before use to remove any traces of the production process.
Wipe the ceramic surface and frame with a damp cloth using warm water to which a little washing up liquid has been added, and wipe dry.
Set the thermostat control knob to MAX. l Open a window for ventilation. l Allow the oven to run empty for approximately 45 minutes. This procedure should be repeated with the fan cooking and grill function for approximately 5-10 minutes.
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Heating up for the first time
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To check the cooking zones, briefly switch each one on.
Using the Oven
� Always cook with the oven door closed. � Stand clear when opening the drop down oven door. Do not allow it to fall open support the door using the door handle, until it is fully open. � The oven has four shelf levels, and is supplied with two shelves. � The shelf positions are counted from the bottom of the oven as shown in the diagram. � It is important that these shelves are correctly positioned as shown in the � diagram. Do not place cookware directly on the oven base.
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Cookware
� � Use any oven proof cookware which will withstand temperatures of 250°C. Baking trays, oven dishes, etc. should not be placed directly against the grid covering the fan at the back of the oven, or placed on the oven base. Do not use baking trays larger than 30 cm x 35 cm (12 in x 14 in) as they will restrict the circulation of heat and may affect performance.
Hints and Tips
Condensation and steam
When food is heated it produces steam in the same way as a boiling kettle. The oven vents allow some of this steam to escape. However, always stand back from the oven when opening the oven door to allow any build up of steam or heat to release. If the steam comes into contact with a cool surface on the outside of the oven, e.g. a trim, it will condense and produce water droplets. This is quite normal and is not a fault with the oven. To prevent discolouration, regularly wipe away condensation and also soilage from surfaces. �
The effects of dishes on cooking results
Dishes and tins vary in their thickness, conductivity, colour, etc. which affects the way they transmit heat to the food inside them. A Aluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning. B Enamelled cast iron, anodized aluminium, aluminium with non-stick interior and coloured exterior and dark, heavy utensils increase cooking and base browning.
