Atag CS4411T Manuel page 236

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SAFETY (CONTINUED)
Safe use of oven / Steam oven
The oven is fully insulated. Despite this, there is always some
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transfer of heat, as a result of which the outside of the oven
heats up. This heating up falls well within the norm.
The oven has a fan that cools the oven casing. The fan may
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run for some time after the oven is switched off .
Make sure the appliance is turned off before replacing the
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bulb to avoid risk of electric shock.
Do not place accessories on the open oven door.
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Close the oven door during cooking.
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Open the oven door carefully; hot steam will escape.
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Do not store fl ammable materials in the oven.
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Frozen products such as pizzas should be cooked on the
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grid shelf. If the baking tray is used, it may become deformed
due to the large diff erences in temperature.
Never cover the bottom of the oven with aluminium foil. The
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foil blocks heat fl ow, which may result in inferior cooking
results.
This can also damage the enamel of the bottom of the oven.
Smaller quantities require a shorter cooking time. When the
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cooking times given in recipes are used, you might burn
them.
Never pour cold water on the hot oven fl oor. This can
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damage the enamel.
Fruit juices can result in stains on the oven fl oor that are
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diffi cult to remove. When cooking moist pastries (such as
apple pie), use a baking tin/griddle/roasting tin as a drip tray.
Spilled food containing sugar or fruit juices, such as prune
juice or rhubarb, can damage the colour of the enamel. It is
advisable to clean the oven immediately after it has cooled
down.
Note: the water in the steam oven insert pan is still hot!
Heat and steam resistant baking tins should be used in
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the steam oven. Silicone baking tins are not suitable when
combining hot air circulation and steam.
Do not use baking tins that have areas of rust. Even tiny
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patches can lead to rust in the oven interior.
EN 9