Page EN-18
Operating the oven
– When roasting, place the meat on the high-
est shelf in the oven. Very fatty meat is best
cooked on the oven rack with the dripping
pan inserted underneath. Lean meat is
best cooked directly in the dripping pan
Defrosting
CAUTION
Risk of poisoning!
Defrosting meat, poultry or fish in the
oven can cause dangerous microorgan-
isms (e.g. salmonella) to multiply rapidly.
■
Do not defrost meat, poultry and fish
in the oven.
■
Only use the defrosting function to
defrost vegetables, pre-cooked food,
etc.
■
Take the frozen food out of the freez-
er ahead of time and let it defrost in
the refrigerator. The fluid from the
frozen food must be able to properly
drain, otherwise harmful microorgan-
isms can form.
Defrosting merely circulates unheated air
within the cooking compartment. No heat is
applied during defrosting. This accelerates
the defrosting process.
In order to make more room in the cook-
ing compartment, you can remove the
baking tray guides and defrost the frozen
food container directly on the bottom of the
oven (see Seite EN-20).
Preparing yeast dough
NOTICE
Risk of damage!
Pent-up heat can damage the oven’s
enamel.
■
If you wish to place dishes directly on
the bottom of the cooking compart-
ment, the oven temperature must not
exceed 50 °C. Be careful when han-
dling cookware, as the enamel can be
easily scratched.
1. Pre-heat the oven to 50 °C.
2. Switch the oven off when the temperature
has been reached.
3. Place the baking dish with the yeast
dough in the cooking compartment. You
can place the dish directly on the bottom
of the cooking compartment.
4. Close the oven door and leave the yeast
dough in the oven for the desired time
without further heating.
If the baking dish does not fit in the cook-
ing compartment, the oven rack guides
can be removed to increase the cooking com-
partment volume.
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