Miele H4882BP - Manual (Page 6)

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Caution: Heating elements may be
hot even though they are not glowing.
During and after use, do not let clothing
or other flammable materials come in
contact with heating elements or interior
surfaces of the oven until they have had
sufficient time to cool. External parts of
the oven such as the door glass, vents,
and the control panel can become hot.
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Do not block any vent
openings.
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Aluminum foil should not be used to
line the oven floor. To avoid damage,
do not place pots, pans or baking
sheets directly on the oven floor.
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Do not let metal objects (aluminum
foil, pans) or the meat probe come in
contact with the heating element.
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Do not slide pots or pans on the
oven floor. This could scratch and
damage the surface.
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Do not lean, sit, or place heavy
items on the open oven door.
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Only use the Miele roast probe
supplied with the oven. Contact Miele if
you need to purchase a new probe.
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To prevent damage, remove the
roast probe from the oven when it is not
being used.
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Do not heat unopened containers of
food in the oven, pressure may build up
and cause them to explode.
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Never add water to food on a hot
tray or pan, or directly onto food in a
hot oven. The steam created could
cause serious burns or scalds.
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This oven must only be used for
cooking. Do not use it as a dryer, kiln,
dehumidifier, etc. Fumes or vapors
given off by glues, plastics or
flammable liquids and materials could
be hazardous.
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Never store flammable liquids and
materials in, above or under an oven, or
near cooking surfaces.
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When baking frozen pizzas or pies,
place them on the rack lined with
parchment paper. Do not use the
baking tray or the roasting pan for
frozen foods with a large surface area.
The tray or pan could become warped
and difficult to remove from the oven
when hot. Frozen food like french fries,
fish sticks, chicken fingers etc. can be
baked on the baking tray.
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Always check that food is sufficiently
heated. The time required varies
depending on a number of factors,
such as initial temperature, quantity,
type and consistency of the food, and
changes in the recipe. Germs present
in the food are killed off only at a
sufficiently high temperature (> 158 °F /
70 °C) and after a sufficiently long time
(> 10 Min.). Select a longer cook time if
you are unsure if food is thoroughly
heated. To ensure temperature is
distributed evenly, stir and rotate food
occasionally before serving.
IMPORTANT SAFETY INSTRUCTIONS
6