User manual

10 ATAG
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.
Conventional Cooking
1. Turn the oven function control function
knob on .
2. Turn the oven thermostat control knob on
the desired temperature.
- The middle shelf position allows for the
best heat distribution. To increase base browning
simply lower the shelf position. To increase top
browning, raise the shelf position.
- The material and finish of the baking trays
and dishes used will affect base browning.
Enamelware, dark, heavy or non-stick utensils
increase base browning, while oven glassware,
shiny aluminium or polished steel trays reflect
the heat away and give less base browning.
- Always place dishes centrally on the shelf
to ensure even browning.
- Stand dishes on suitably sized baking
trays to prevent spillage onto the base of the
oven and make cleaning easier.
- Do not place dishes, tins or baking trays
directly on the oven base as it becomes very hot
and damage will occur.When using this setting,
heat comes from both the top and bottom
elements. This allows you to cook on a single
level and is particularly suitable for dishes which
require extra base browning such as quiches and
flans.
Gratins, lasagnes and hotpots which require extra
top browning also cook well in the conventional
oven.
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