Operation Manual

18
• When you finish cooking, wait for the oven to
cool and then clean it to prevent the build-up
of baked-on residues.
• If the food residues are baked on, use a
specific oven cleaner and follow the
manufacturer’s instructions on the pack.
• Clean the exterior of the oven with a sponge
and warm water.
• Do not use abrasive cleaners or pan
scourers.
• Use a liquid detergent to clean the oven door
window.
• Wash the accessories in a dishwasher or in
the sink, using an oven cleaner.
• After the oven has been in prolonged use and
when cooking on different levels (especially
food with high water contents such as pizzas,
stuffed vegetables, etc...), condensation may
form on the inside of the door seal. When the
oven is cool, dry any condensation with a
cloth or sponge.
COOKING CHART
Food Grill Grill + Fan
Temp.
°C
Shelf from
bottom
Cooking
Time
(Mins.)
Temp.
°C
Shelf from
bottom
Cooking
Time
(Mins.)
Sirloin steak 200 4 25-35 225 3 20-30
Cutlets 200 4 20-30 225 3 15-25
Sausages 200 4 25-35 225 3 20-30
Pork chops 200 4 20-30 225 3 15-25
Fish 200 4 20-30 220 3 15-25
Chicken drumstick 200 4 30-40 200 3 30-40
Kebabs 200 4 25-35 200 3 25-35
Spare ribs 200 4 35-45 200 3 35-45
Chicken halves 200 3 45-55 200 3 45-55
Whole chicken - - - 200 3 60-70
Roast (pork, beef, veal)
(approx 1 kg)
- - - 175 2 90-100
Duck - - - 180 2 90-120
Leg of lamb - - - 200 2 80-100
Roast Beef - - - 200 2 40-60
CLEANING THE OVEN AND ACCESSORIES
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