User manual GORENJE BO6717E03X

[. . . ] Children shall not play with the appliance. Cleaning and user maintenance shall not be done by children without supervision. WARNING: Accessible parts may become hot during use. WARNING: The appliance and some of its accessible parts may become very hot during use. [. . . ] TOP AND BOTTOM HEATER1) Use this system for conventional baking on a single rack, making soufflés, and baking at low temperatures (slow cooking). Steam injection results in better browning and more crunchiness of the surface This is a healthy version of fast-food frying, with fewer calories in the cooked food. Suitable for smaller cuts of meat, fish, vegetables, and frozen products ready for frying (French fries, chicken nuggets). Steam injection results in better browning and more crunchiness of the surface. HOT AIR 1) Hot air allows better flow of hot air around the food. This way, it dries out the surface and creates a thicker crust. Use this system to cook meat, pastry and vegetables, and to dry food on a single rack or multiple racks simultaneously. Steam injection results in better browning and more crunchiness of the surface. TOP AND BOTTOM HEATER 1) Use this system for conventional baking on a single rack, making soufflés, and baking at low temperatures (slow cooking). Steam injection results in better browning and more crunchiness of the surface. BOTTOM HEATER Use this system towards the end of the cooking process to brown the bottom of your dish. The system is also suitable for cooking in a water bath. LARGE GRILL Use this system to grill large amounts of flat-shaped food like toast, open sandwiches, grill sausages, fish, skewers etc. , as well as for cooking au gratin and for browning the crust. The heaters mounted on the top of the oven cavity evenly heat the entire surface. maximum allowed temperature is 240 °C. SLOW BAKING 2) For gentle, slow and even cooking of meat, fish and pastry on a single rack. This cooking method will leave the meat with a higher water content, making it juicier and more tender, while pastry will be evenly browned/baked. This system is used in the temperature range between 140 °C and 220 °C. PIZZA SYSTEM This system is optimal for baking homemade pizza and pastry with higher water content. Use it to bake on a single rack, when you want the food to be done faster and to be crunchy. BAKING FROZEN FOOD This method allows baking frozen food in a shorter period of time without pre-heating. [. . . ] Correct disposal of the product will help prevent any negative effects on the environment and health of people, which could occur in case of incorrect product removal. For detailed information on removal and processing of the product, please contact the relevant municipal body in charge of waste management, your waste disposal service, or the store where you bought the product. We reserve the right to any changes and errors in the instructions for use. EN60350-1: Only use equipment supplied by the manufacturer. [. . . ]