Miele DO 7860 Operating And Installation Instructions page 12

Warning and safety instructions
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The oven compartment floor can become damaged by items
being pushed around on it. When placing pots, pans or crockery on
the oven compartment floor, ensure that you avoid pushing them
around.
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Risk of injury caused by steam. Pouring a cold liquid onto a hot
surface creates steam, which can cause severe scalding. The
sudden temperature change can also cause damage to hot
enamelled surfaces. Never pour cold liquids directly onto hot
enamelled surfaces.
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Danger of injury caused by steam. During cooking processes
using moisture and during the residual moisture evaporation process
steam is produced which can cause serious injury by scalding. Never
open the door while steam is being injected or during the
evaporation of residual water.
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It is important that the temperature in the food being cooked is
evenly distributed and sufficiently high.
This can be achieved by stirring or turning the food, and observing a
sufficiently long standing time (see charts), which should be added
to the time needed for reheating, defrosting or cooking.
During the standing time, the temperature is distributed evenly in the
food.
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Risk of injury caused by hot food. When heating food up, the heat
is created directly in the food itself. For this reason the crockery will
remain cooler than the food (except when using oven-proof
stoneware). The crockery is only warmed by the heat of the food.
Before serving, always check the temperature of the actual food
itself after taking it out of the oven. The temperature of the container
is not an indication of the temperature of the food or liquid in it. This
is particularly important when preparing food for babies,
children, and the elderly or infirm. After reheating food, especially
food for babies and small children, stir the food or shake the
container and check that the temperature does not pose any danger
of burning. Double check after it has been left to stand.
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