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Facilità d'uso
3.6). To light the oven lamp turn the knob clockwise to position. Fig. 3.6 12 1° STEP Do not use 2° STEP Broiling level Oven cooking level Oven cooking level 3° STEP 4° STEP Fig. 3.7 BROILING Very important: the broil burner must always be used with the oven door closed. – Position the shelf on the second level from the top (fig. 3.7). – Turn on the broil burner, as explained in the preceding paragraphs and let the oven preheat for about 5 minutes with the door closed. – Place the food to be cooked above the broiler pan. – Introduce the broiler pan (fig. 3.8) in the oven. The broiler pan should be placed above the shelf and it should be centered with the broil burner (fig. 3.7). Do not broil without using the broiling pan. Important: Use always suitable protective gloves when inserting/removing the broiling pan, shelves, pans or other cooking utensils from the oven. WRONG CORRECT Fig. 3.8 Fig. 3.9 Fig. 3.10 how to use the upper electric oven GENERAL FEATURES As its name indicates, this is an oven that presents particular features from an operational point of view. In fact, it is possible to insert 4 different programs to satisfy every cooking need. The 4 positions, thermostatically controlled, are obtained by 3 heating elements which are: - Lower element 1000 W - Upper element 650 W - Broil element 1650 W USING THE OVEN FOR THE FIRST TIME It is advised to follow these instructions: -Furnish the interior of the oven by placing the wire rack as described at chapter “Cleaning and maintenance”. -Insert shelves and tray. -Operate the oven at the maximum temperature (temperature selector knob on posi tion and function selector knob on position ) to eliminate possible traces of grease from the lower and upper heating elements. The same operation should be followed for the broil heating element (temperature selector knob on position and function selector knob on position ). -Switch off the electrical supply, let the oven cool down, then clean the interior of the oven with soaked in water and detergent (neutral) then dry carefully. OPERATING PRINCIPLES Heating and cooking in the upper electric oven are obtained in the following ways: a. by normal convection ( function selector knob setting) The heat is produced by the upper and lower heating elements. b. by semi-forced convection ( function selector knob setting) The heat produced by the upper and lower heating elements is distributed throughout the oven by the fan. c. by radiation ( function selector knob setting) The heat is radiated by the infra-red broil element. d. by radiation and ventilation ( function selector knob setting) The radiated heat from the infra-red broil element is distributed throughout the oven by the fan. e. by ventilation ( function selector knob setting; temperature selector knob on OFF position) The food is defrosted by using the fan only without heat. TEMPERATURE SELECTOR KNOB (fig. 4.1) To turn on the heating elements of the oven, set function selector knob to the required position and the temperature selector knob to the desired temperature. To set the temperature, turn the temperature selector knob indicator mark to the required temperature. The elements will turn on or off automatically which is determined by the thermostat. The operation of the heating elements is signalled by a light placed on the control panel. ATTENTION: the oven becomes very hot during operation. ATTENTION: the oven door becomes very hot during operation. KEEP CHILDREN AWAY. WARNING: The door is hot, use the handle. VERY IMPORTANT The oven/broil shall be used always with the oven door closed. Fig. 4.1 TEMPERATURE SETTING TABLE Knob setting Temperature in °F Temperature in °C WARM 113 45 150 150 65 200 200 93 250 250 121 300 300 149 350 350 177 400 400 204 450 450 232 500 500 260 BROIL 520 271 FUNCTION SELECTOR KNOB (fig. 4.2) Rotate the knob clockwise to set the oven to one of the following functions: OVEN LIGHT By turning the function selector knob to this setting, the oven light will illuminate in the oven cavity (15W). The oven light will operate on all selected functions. TRADITIONAL CONVECTION COOKING The upper and lower heating elements are switched on. The heat is diffused by natural convection and the temperature can be regulated between and position (see “TEMPERATURE SETTING TABLE”) with the tem- Fig. 4.2 perature selector knob. It is necessary to preheat the oven before introducing the foods to be cooked. Recommended for: For foods which require the same cooking temperature both internally and externally, i. e. roasts, spare ribs, meringue, etc. DEFROSTING FROZEN FOOD With the temperature selector knob in the position only the oven fan is on. The defrosting is done by simple ventilation without heat. Recommended for: To rapidly defrost frozen foods; 2.2 lb (1 kg) requires about one hour. The defrosting times vary according to the quantity and type of foods to be defrosted. CONVECTION COOKING WITH VENTILATION The upper and lower heating elements and the ...
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