Recommended for meat, fish and vegetables, preferably
in a earthenware dish. Do not place any trays, shelves
on the base as there is an element under the enamel.
Recommended for food requiring slow, careful cooking
such as game and braising joints. Ideal for sealing red
meat joints and simmering covered casseroles whose
contents have been partially cooked on the hob first.
Donot place any trays, shelves on the base as there is
an element under the enamel.
Recommended for leaving breads to rise (keeping tempe-
rature below 40ºC), keeping dishes warm and thawing
food. Do not place any trays, shelves on the base as there
is an element under the enamel.
Recommended for dishes with a lot of liquid (qui-
ches and fruit pies) as the pastry base is cooked
through. Use also for food that rises (bread and
cakes) and uncovered soufflés. Do not place any
trays, shelves on the base as there is an element
under the enamel.
You will save energy during cooking but the cooking
time may be longer. Do not keep opening the door. Do
not place any trays, shelves on the base as there is an
element under the enamel.
Recommendations
Cooking methods
s rapidly. Some food can
a cold oven
ed to reach the required
om underneath.
elf on the first shelf from
allows about 20% saving
ng.
is used to label the oven.
escription
For cooking on one shelf time will be the same.
Reduce temperatures by 20°C-30°C. Recommended
to prevent meat drying out, and for cooking vegeta-
bles and fish and food placed on up to 3 shelves,
where cooking time will be longer.
necessary except for food
short cooking time (e.g.
several shelves).
The power is adjustable from 30 to 100% (positions 1 to
4 on the display). For efficient cooking, we recommend
using higher power levels.
equired. Suitable for poul-
joints that have a spit-
ce. Large joints can be
y placing directly on the
he multi-purpose baking
m rail to catch the juices.
To seal and cook through lamb chops and
sides of beef. To keep fish in their breadcrumbs
roasts.
utes.
nto the shelf position beneath
e door opened at high heat.
se the door at a lower heat.
h European Standard EN50304 and the European Directive 2002/40/EC
19
GB