PRIOR TO USE
Ensure that the room is well ventilated during the burning in process.
The smoke that will be generated is not dangerous and will not last long, though you should avoid inhaling it directly. Allow oven door to remain open during steps 2 and 3.
INSTALLATION
This tabletop oven must be placed on a surface with a constant temperature. It musthave gaps of at least 25 mm behind it and to its sides so that the ventilation can work properly. There must be a gap ofat least 500 mm above the hotplates. Ensure that there are no inflammable materials near the tabletop oven since the sides become hot during use. Check that the voltage on the rating plate complies with the electricity supply network’s voltage.
PRIOR TO USE
Ensure that the room is well ventilated during the burning in process.
The smoke that will be generated is not dangerous and will not last long, though you should avoid inhaling it directly. Allow oven door to remain open during steps 2 and 3.
1. Hotplates
Heat the hotplates at setting 3 and allow them to stay on for about 8 minutes. This process is necessary to burn away the hotplates protective layers.
2. Oven
Remove the grill and baking tray. Set the oven to 200°C and allow it to stay on for about 15 minutes. This process is necessary to burn away the oven’s protective layer.
3. Grill
To burn away the grill’s protective layer, set the oven switch to the grill position. Turn the switch the clock to the grill symbol.
Allow the grill to stay on for about 15 minutes
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Upper and lower heating element In this position, the heat of the over may be adjusted to the desire heat via the termostat. When the heat of the oven reaches the desired heat, the signal lamp below the switch turns off |
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Lower heating element only |
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Upper heating element only |
| When using the oven, the large hotplate will automatically switch off. You cannot use the large hotplate and the oven at the same time. | |
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Grill Keep the door of the oven open while grilling |
| FOOD | HEAT | COOKING TIME | THE POSISION OF SHELF |
| Bread | 180-200 | 40-60 min | Middle shelf |
| Pastry | 180-200 | 20-40 min | Middle shelf |
| Beurek | 180-220 | 40-50 min | Middle shelf |
| Cake | 160-180 | 35-45 min | Middle shelf |
| Cookie | 170-180 | 35-45 min | Middle shelf |
| Pizza | 180-200 | 20-25 min | Middle shelf |
| Lamb | 200-MAX | 60-120 min | Middle shelf |
| Mutton | 200-MAX | 60-120 min | Middle shelf |
| Beef | 200-MAX | 60-120 min | Middle shelf |
| Turkey | 200-MAX | 600-100 min | Middle shelf |
| Chicken | 200-MAX | 60-100 min | Middle shelf |
| Fish | 200-MAX | 30-40 min | Middle shelf |
Kindly note that, the above mentioned cooking times is obtained laboratory conditions. These cooking times can be changed according to line standby voltage, the amount of
food and the pre-cooking process that before put in the mini kitchen. Your suitable heat and cooking time can be different from the above mentioned heat and cooking time.