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■ Take the frozen food out of the free-
zer ahead of time and let it defrost
in the refrigerator. The fl uid from the
frozen food must be able to properly
drain, otherwise harmful microorga-
nisms can form.
Defrosting merely circulates unheated air
within the cooking compartment. This accel-
erates the defrosting process. No heat is ap-
plied during defrosting.
In order to make more room in the coo-
king compartment, you can remove the
baking tray guides and defrost the frozen
food container directly on the bottom of the
oven (see page EN-19).
Special preparation
information for yeast dough
1. If the baking dish does not fit in the
cooking compartment, you can remove
the baking tray guides to increase the
cooking compartment volume (see page
EN-19).
2. Pre-heat the oven to 50°C.
3. Switch the oven off when the temperature
has been reached.
4. Place the baking dish with the yeast
dough in the cooking compartment. You
can place the dish directly on the bottom
of the oven.
5. Close the oven door and leave the yeast
dough in the oven for the desired time
without further heating.
The oven
NOTICE
Pent-up heat can damage the oven's
enamel.
■ If you wish to place dishes directly on
the bottom of the cooking compart-
ment, the oven temperature must not
exceed 50°C. Be careful when hand-
ling cookware – the enamel can be
easily scratched.
Tips for saving energy
– Preheat the oven only if it is called for in the
recipe or stipulated in the cooking tables
provided.
– Use dark-coloured baking dishes and trays
when possible. They effectively absorb the
heat.
– Avoid frequently opening the oven door
during cooking, baking or roasting.
– Bake several cakes one after the oth-
er while the oven is still warm in order to
shorten the baking time for subsequent
cakes. If you use loaf tins, place both of
them side by side in the oven.
– In the case of longer cooking times, switch
the oven off 10 minutes before the end of
the cooking time. The residual heat is suffi-
cient enough to complete the cooking.
Page EN-17
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