Using The Oven - Atag OX6211P Bedienungsanleitung

Using the oven

66 ATAG
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.
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.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 oven door. Do not allow it to
swing open - hold the door using the door handle,
until it is fully open.