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Hoover HSO460X Manual

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PRACTICAL COOKING SUGGESTIONS
All cooking must be carried out with the door closed.
Always use completely dry oven gloves or pot holders to remove the hot dishes from the
oven.
Use containers able to withstand maximum temperatures of 250°C or higher.
During or at the end of the cooking phase, be careful of the hot air that escapes from the oven
when the d
oor is opened.
Never rest the dishes directly in contact with the bottom of the oven. Use the appropriate
accessories.
ACCESSORIES
The accessories supplied with the oven increase
the number of cooking modes and possibilities.
The drip pan and grill acce
ssories can be placed
on various levels of the slide guide located
inside the oven. This allows the user to set the
most suitable height (levels) depending on the
cooking to be carried out. See the recipe list on
page 25.
Drip pan
Tray with raised edges used as a support surface for any single
-
level or bain
-
marie cooking
container.
Container for collecting juices or drippings of fat during the cooking process, used together with the
main grill or the perforated drip pan.
When cooking fatty dishes, it is recommended to place a bit of
water in the drip pan to prevent the fat from burning and
producing unpleasant odours or smoke.
Support surface for the food (biscuits, etc.)
Grill
Used mainly as a support surface.
Recommend
ed position: level 2 / 3 / 4
Perforated drip pan
Used mainly for steam cooking (fresh or frozen vegetables, fish).
Position the perforated drip pan on level 2 or 3 and immediately
insert the drip pan to collect the liquid released from the food.
Level 1
Level 2
Level 3
Level 4
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