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Practical use
Never lay aluminium foil, a baking
tray or a shelf directly on the bottom
of the oven. If the bottom heater is
blocked, the enamel can be damaged
by over-heating.
The oven becomes hot when used,
KEEP AN EYE ON CHILDREN
In the case of temperature changes and/or
food such as pizza being unevenly placed on
a shelf, there is risk that the shelf will warp.
The shelf will return to its original form
when it cools down.
How do you utilise the various functions
when you use the oven? Here is some useful
advice and a few tips about the best way to
utilise the different oven functions for
various types of food preparation:
Baking
Test sponge cakes with a cooking needle
about five minutes before the end of the
cooking time. Then you have the
opportunity to shorten or lengthen the
cooking time. The result can be affected by
the recipe and the material, colour, shape
and size of the cake tin.
THE PRINCIPLE OF HOT AIR
An annular heating element round the fan heats
up the air, which is then spread through the air
channels in the oven rear wall by the fan. The
hot air circulates in the oven before it is once
again sucked in through the fan grille.
The heat is transferred quickly and effectively,
which often means that you can use a lower
oven temperature than in the case of top and
bottom heating. Lower the temperature by
15-20% if the recipe says that you should use a
temperature of between 160 and 225°C.
The higher the temperature, the greater the
decrease. At temperatures over 225°C it is
better to use upper and lower heating.
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