Küppersbusch 121250000 Bedienungsanleitung Seite 10

until the selected temperature has been
reached before placing the food in the oven.
The shelf levels for cooking are as follows
(from the bottom):
1: Low.
Steam Flow
It is normal to have an intermittent steam
flow, coming out from the oven front.
This is especially noticeable in winter time or
in high moisture environments.
The perforated container is suitable for
cooking fresh or deep frozen vegetables, meat
and poultry. In this case it is important that the
non-perforated container is placed into the
lowest level. This way, dripping liquids are
collected and the appliance does not get dirty.
The perforated container with the food should
be inserted into the second level.
10
2/3: Medium.
4: High
Level 4 is suitable for grilling and toasting.
Place the food in the centre of the shelf or
rack for the most even result possible.
Residual water in the oven
To reduce the residual water in the oven, it is
recommended to insert a tray in the bottom
rack level. The condensation released from
the food begins to drip on the tray. The
remaining residual water can be easily dried
with a cloth. Take care the drip tray under
the door is dried after every use. A build-up
of liquid in this tray can quickly overflow and
damage the surrounding cupboards. It is
accessed through the opened door.
The non-perforated container is used to steam
sensitive foods, e.g. compotes, pau and
dumplings.
The rack is used when cooking with small
containers, as for example, dessert bowls and
to regenerate plate dishes.
For more precise information refer to the
tables.
The suggested times and temperatures are
guideline values. The actual cooking time can