User manual JOHN LEWIS JLBIOS601

[. . . ] JLBIOS601 built-in oven Instruction manual Important Safety Information Impor tant Safety Information It is most important that this instruction manual should be retained with the appliance for future reference eference. appliance transfer err owner wner, you future r ef er ence . Should the a ppliance be sold or transf er r ed to another o wner, or should y ou mov leav appliance alwa ensure ways appliance mo ve house and leav e the a ppliance , al ways ensure that the book is supplied with the a ppliance in order that the new owner can get to know the functioning of the appliance and the relevant hav pro interest safety ety. These warnings ha v e been pro vided in the inter est of saf ety. [. . . ] display switched only hav The display can be s witched off only if no other functions ha v e been set. Fig. 8 11 Oven Using the Oven Always cook with the oven door closed. Stand clear Alwa ways ov when opening the ov en door. 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. cov any part ov Warning: Do not cov er any par t of the ov en with aluminium foil while cooking, as this could cause a heat build-up which would affect the baking results and damage the oven ways heat-resisting Alwa enamel. Always place pans, heat-resisting pans trays and aluminium trays on the shelf which has been inserted in the shelf runners. 4 3 2 1 Oven accessories Grill/roasting pan Grill trivet Removable handles Shelf (x 2) 12 Hints and Tips Condensation and steam Condensation and Steam 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. A lways 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, it produces steam in the same way as a boiling kettle does. When steam comes in contact of the oven door glass, it will condense and produce water droplets. To reduce condensation, ensure the oven is well heated before placing food in the oven cavity. A short oven pre-heating (about 10 minutes) will then be necessary before any cooking. We recommend you to wipe away condensation after each use of the appliance. The effects of dishes on cooking results Dishes and tins vary in their thickness, conductivity, colour, etc. which affects the way they transmit heat to the food inside them. A Aluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning. B Enamelled cast iron, anodised aluminium, aluminium with non-stick interior and coloured exterior and dark, heavy utensils increase cooking and base browning. Safety The Safety Thermostat This oven is provided with a safety thermostat. In case of malfunctioning of the main thermostat, and consequent overheating, the safety device will stop the power supply to the appliance. If this happens, call your local repair agent. [. . . ] to advise fur ther. 1 2 3 18 Oven Cavity Oven Cavity The enamelled base of the oven cavity is best cleaned whilst the oven is still warm. Wipe the oven over with a soft cloth soaked in warm soapy water after each use. From time to time it will be necessary to do a more thorough cleaning, using a proprietary oven cleaner. 4 Oven Shelves and Shelf Supports To clean the oven shelves, soak in warm soapy water and remove stubborn marks with a well wetted soap impregnated pad. The shelf supports can be removed for easy cleaning. [. . . ]