User manual GORENJE BO6717E03X

[. . . ] The appliance is not intended to be controlled by external timers or separate remote controll system. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass/ the glass of hinged lids of the hob (as appropriate), since they can scratch the surface, which may result in shattering of the glass. Do not use steam cleaners or high-pressure cleaners to clean the appliance as this may result in an electric shock. WARNING: Before replacing the light bulb, make sure the appliance has been disconnected from the mains power, in order to prevent the hazard of an electric shock. [. . . ] 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. 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. LARGE GRILL Use this system to grill large amounts of flat-shaped food like toast, open sandwiches, grill sausages, fish, skewers etc. The heaters mounted on the top of the oven cavity evenly heat the entire surface. 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. Optimum for pre-baked frozen products (bakery products, croissants, lasagne, French fries, chicken nuggets), meat and vegetables. DEFROSTING Use this function for controlled defrosting of frozen food (cakes, pastry, bread, rolls, and deep-frozen fruit). During the defrosting process, turn the pieces of food over, stir the food, and separate any chunks that are frozen together. For microbiological safety, we recommend slowly defrosting meat and other delicate foods in the refrigerator. AQUA CLEAN This program makes it easier to remove any stains from inside the oven. [. . . ] The process of changing the light bulb in the oven is described in the chapter Replacing the bulb. Our product packaging is made of environmentally friendly materials that can be recycled, disposed of, or destroyed without any hazard to the environment. The symbol on the product or its packaging indicates that the product should not be treated as normal household waste. Take the product to an authorized collection centre for waste electric and electronic equipment processing. [. . . ]