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instruction manual
operAtion - general
The grill-oven is only intended for domestic use, not for professional use.
1. Housing
2. Power cord and plug
3. Ventilation slots
4. Temperature setting
5. Function setting
6. Time setting
7. On/Off indicator light
8. Heating elements
9. Roasting spit drive sleeve
10. Door handle
11. Door
12. Roasting spit
13. Roasting spit clamp
14. Roasting spit removal tool
15. Baking tray/grille removal tool
16. Baking tray
17. Grille
18. Grid heights
19. Fan
operAtion - Before using for the first time
1. Remove the packaging.
2. Clean all the accessories to remove any residue that may be left from the manufacturing process (see
"Cleaning and maintenance"). Dry them thoroughly.
3. Turn on the top and bottom heating elements for 15 minutes at the highest Temperature with the door
open. This will remove any packaging odour from the appliance.
The appliance may emit a little smoke and a characteristic smell when you switch it on for the first time.
This is normal, and will soon stop. Make sure the appliance has sufficient ventilation.
operAtion - grill
You can use the grill fot food that must be heated, not fried and is large enought not to fall through the grill.
The grill can also be used when you want to grill with both top and bottom heat.
operAtion - Baking tray
The baking tray is used for fine food that really needs to be fried. The heat from the bottom element causes
the baking tray to heat up witch will provide cooked food.
operAtion - convection function
The fan in the back of the oven blows hot air into the oven. This is used to heat the dishes. You can
use several levels at the same time, thus saving energy. Because of the intensiv heat you can select a
temperature of 20 °C lower then indicated in the conventional recepy.
The hot air system is highly suitable for baking cakes, cookies and apple tarts. You can bake on multiple
levels simultaneously if desired, in which case the tins should be aligned directly under one another. Baking
sheets with cookies should be positioned on the second and third levels.
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Figure 1
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