Electrolux EKK60331 Manuel d'utilisateur télécharger pdf (Page 19)

electrolux 19

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.

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.

Attention! - Do not place objects on

the oven base and do not cover any

part of the oven with aluminium foil

while cooking, as this could cause a

heat build-up which would affect the

baking results and damage the oven

enamel. Always place pans, heat-

resisting pans and aluminium trays

on the shelf which has been inserted

in the shelf runners.

Carefully supervise cooking with fat

or oil, since these types of foodstuff

can result in a fire, if over-heated. For

the same reason, be careful when

placing or removing food in the oven,

not to let any fat or oil fall on the oven

base. If this happens, carefully clean

the oven to avoid unpleasant smells

or smoke.

Be careful when you insert and ex-

tract the oven shelf, the dripping pan

and the baking tray from the oven in

order not to damage the enamelled

surfaces of the oven cavity.

Fig. 7

4

3

2

1

Condensation and Steam

The oven is supplied with an exclu-

sive system which produces a natural

circulation of air and the constant recy-

cling of steam. This system makes it

possible to cook in a steamy environ-

ment and keep the dishes soft inside

and crusty outside. Moreover, the cook-

ing time and energy consumption are

reduced to a minimum. During cooking

steam may be produced which can be

released when opening the oven door.

This is absolutely normal.

However, always stand back

from the oven when opening the

oven door during cooking or at

the end of it to allow any build

up of steam or heat to release.

When food is heated, it pro-

duces steam in the same way

as a boiling kettle does. When

steam comes in contact of the

oven door glass, it will con-

dense and produce water drop-

lets.

To reduce condensation, ensure

the oven is well heated before

placing food in the oven cavity.

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