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Food
2 chicken
Glass dish with strainer
halves (2 x
0.6 kg)
au gratin po-
Gratin dish
tatoes (1 kg)
Roast pork
Glass dish with strainer
neck (1.1 kg)
CARE AND CLEANING
WARNING! Refer to Safety chapters.
NOTES ON CLEANING
•
Clean the front of the appliance with a soft cloth
with warm water and a cleaning agent.
•
To clean metal surfaces, use a dedicated
cleaning agent.
•
Clean the appliance interior after each use. Fat
accumulation or other food remains may result
in a fire.
•
Clean the cavity roof carefully from food
residuals and fat.
•
Clean stubborn dirt with a special oven cleaner.
•
Clean all accessories after each use and let
them dry. Use a soft cloth with warm water and
a cleaning agent.
•
If you have nonstick accessories, do not clean
them using aggressive agents, sharp-edged
objects or a dishwasher. It can cause damage
to the nonstick coating.
REMOVING THE SHELF SUPPORTS
Before maintenance, make sure that the appliance
is cool. There is a risk of burns.
To clean the appliance, remove the shelf supports.
1. Pull carefully the supports up and out of the
front catch.
32
Power
Ovenware
(Watts)
Tempera-
Time
ture (°C)
(min)
300
220
40
300
200
40
300
200
70
2. Pull the front end of the shelf support away
from the side wall.
3. Pull the supports out of the rear catch.
Install the shelf supports in the opposite sequence.
REPLACING THE LAMP
Put a cloth on the bottom of the interior of the
appliance. It prevents damage to the lamp glass
cover and the cavity.
WARNING! Danger of electrocution!
Disconnect the fuse before you
replace the lamp.
The lamp and the lamp glass cover
can be hot.
CAUTION! Always hold the halogen
lamp with a cloth to prevent grease
residue from burning on the lamp.
1. Deactivate the appliance.
2. Remove the fuses from the fuse box or
deactivate the circuit breaker.
The top lamp
1. Turn the lamp glass cover counterclockwise to
remove it.
2. Clean the glass cover.
Shelf
Comments
position
2
Turn after 20
min, standing
time 5 min.
2
10 min stand-
ing time.
1
Turn in be-
tween, 10 min
standing time.
1
3
2
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