Instruction for Use

N C
M Y
HOW TO USE THE OVEN
Conventional grilling
Very important note:
The oven door must always be left slightly ajar.
Fit the heat screen (provided with the accessories) to
protect the control panel from the heat escaping from
the oven.
Turn on the grill by positioning the oven function
selector on
and select the required temperature
setting with the thermostat control.
Preheat the oven for five minutes with the door ajar.
When you add the food, make sure that the roast is
placed as close as possible to the grill heating
element.
Place the drip tray beneath the grill to collect the fat.
Sterilisation
Use only commercially-available jars for sterilising in the oven. Bottles, tins and containers with sealed lids must be
sterilised in a steriliser. Meat, sausages and all pureed foods, such as apple sauce, tomato puree, etc., must be
sterilised in a steriliser.
For sterilising in the oven, proceed as follows:
x Prepare the jars and rubber seals carefully.
x The containers must all be the same size and contain the same amount of food. Do not use tall containers, since
their tops might fly off.
x For bottled fruit, fill the jars up to 2 cm from the brim; for vegetables, fill them up to 5 cm from the brim.
x Moisten the rubber seals and place them on the containers.
x Close the jars carefully with the tops and clips.
x Turn the oven function knob to and the thermostat control to 170-180
o
C. Preheat the oven.
x Place the drip tray on the lowest oven position.
x Place the jars on the drip tray, making sure that they do not touch each other.
x Pour 1 litre of water into the drip tray.
x Lower the temperature by adjusting the thermostat control to 150-160
o
C.
x After about 50-70 minutes, air bubbles will begin to rise in the jars. If you are sterilising fruit, you can switch off
the oven at this stage. If you are processing vegetables, lower the oven temperature by bringing the thermostat
control
back to 125-150
o
C and continue cooking for a further 60-90 minutes.
x Comply with the following sterilising times:
Soft fruit: 10-15 minutes of residual heat
Peaches, plums, etc.: 15-20 minutes of residual heat
Apples, pears, etc.: 30 minutes of residual heat
Vegetables: 30 minutes of residual heat.
x Leave the jars to stand for 24 hours before removing the clips.
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