Electrolux EOB31010W Uživatelský manuál stáhnout pdf (Strana 11)

electrolux 11

Using the Oven

The oven is supplied with an exclusive

system which produces a natural

circulation of air and the constant

recycling of steam.

This system makes it possible to cook in

a steamy environment and keep the

dishes soft inside and crusty outside.

Moreover, the cooking time and energy

consumption are reduced to a minimum.

During cooking steam may be produced

which can be released when opening the

oven door. This is absolutely normal.

However, always stand back

from the oven when opening the

oven door during cooking or at

the end of it to allow any build

up of steam or heat to release.

When food is heated, steam is

created, like in a kettle. When the

steam comes into contact with the

glass in the oven door, it

condenses and creates water

droplets.

To reduce condensation, always

preheat the empty oven for 10

minutes.

We recommend you wipe the water

droplets away after every cooking

process.

Always cook with the oven

door closed. Stand clear when

opening the drop down oven door.

Do not allow it to fall open -

support the door using the door

handle, until it is fully open.

Attention! - Do not place objects

on the oven base and do not cover

any part of the oven with

aluminium foil while cooking, as

this could cause a heat build-up

which would affect the baking

results and damage the oven

enamel. Always place pans, heat-

resisting pans and aluminium trays

on the shelf which has been

inserted in the shelf runners.

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.

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