User manual ACER S1212
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ACER S1212 QUICK START GUIDE (1044 ko)
Manual abstract: user guide ACER S1212
Detailed instructions for use are in the User's Guide.
[. . . ] Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass. Before initiating the automatic cleaning cycle: • clean the oven door; • remove large or coarse food residues from the inside of the oven using a damp sponge. Do not use detergents; • remove all accessories and the sliding rack kit (where present); • do not place tea towels” Keep children away from the appliance during the automatic cleaning cycle as surfaces may become very hot. WARNING: Ensure that the appliance is switched off before replacing the lamp to avoid the possibility of electric shock. [. . . ] rOTISSERIE mode The top heating element and the rotisserie spit will be activated. The first time you use your appliance, heat the empty oven with its door closed at its maximum temperature for at least half an hour. Make sure that the room is well ventilated before switching the oven off and opening the oven door. The appliance may emit a slightly unpleasant odour caused by protective substances used during the manufacturing process burning away. Never put objects directly on the bottom of the oven; this will prevent the enamel coating from being damaged. We recommend that you do not open the door when cooking foodstuffs which require proving, so as to not compromise cooking results. The oven begins its preheating stage and the preheating indicator lights up. When the preheating indicator switches off and a buzzer sounds the preheating process is complete: you may now place the food in the oven. During cooking it is always possible to:
LOW TEMPERATURE modes This type of cooking can be used for proving, defrosting, preparing yoghurt, heating dishes at the required speed and slow cooking at low temperatures. Place the rotisserie support in position 3 and insert the spit in the hole provided on the back panel of the oven. Knead the dough by stretching and folding it over itself with the palm of your hand for 10 minutes until it has a uniform consistency and is not too sticky. Cheese country-style pie, salmon pastry, … fish, meat, vegetable, foie gras terrines, etc. Cheese soufflé, vegetable soufflé, fish soufflé, etc. Pilaff FUNCTION Baked cakes or Multilevel Baked cakes or Multilevel Traditional oven Traditional oven Multilevel Multilevel Traditional oven Traditional oven Traditional oven Multilevel Multilevel Multilevel Traditional oven TEMPERATURE 160 °C 200 °C 160 °C 160 °C 200 °C 200 °C 200 °C 160 °C 160 °C 200 °C 200 °C 200 °C 180 °C SUPPORT cake tin on dripping pan on dripping pan terrine mould on dripping pan (bainmarie filled with hot water) baking dish on dripping pan (bainmarie filled with hot water) cake tin on dripping pan on dripping pan or cake tin on dripping pan baking dish on dripping pan baking dish or cake tin on dripping pan (bain-marie filled with hot water) cake tin on dripping pan (bain-marie filled with hot water) cake tin on dripping pan on dripping pan foil pouch on dripping pan tray on plate
DISHES Spit-roast poultry Large braised cuts Sautéed meat en cocotte, traditional dishes Grilled meat Meat with a crust Salt-crusted dishes Grilled fish and kebabs Whole (stuffed) fish Fish fillet (with wine or other liquid) Baking in foil (“en papillote”) Fish with a crust (puff pastry or shortcrust pastry) Soufflé Salt-crusted fish
EXAMPLES chicken, young cockerel whole braised leg, large capon or turkey, etc. FUNCTION Rotisserie Multilevel Conventional oven Grill Multilevel Multilevel Grill Multilevel Conventional oven Multilevel Multilevel Multilevel Multilevel
270 °C rotisserie spit support 180°C (a third of the meat on dripping pan (baste way through cooking, with cooking juices at lower to 160°C) regular intervals) 190 °C 200 °C 200 °C 240 180 200 °C 200 °C 200 °C 200 °C 200 °C 240 °C casserole dish on dripping pan on grill (shelf level depends on thickness of fish) on dripping pan (for large cuts, lower to 160 °C after the pastry has cooked) meat on dripping pan or tray on dripping pan on grill (shelf level depends on thickness of fish) on dripping pan on dripping pan on dripping pan on dripping pan cake tin on dripping pan fish on dripping pan or tray on dripping pan
Oven cooking advice table
DISHES Biscuit cakes (without yeast) White cheese tart Tarts made using leavened dough Tart cases (crumbly sweet pastry) Pies (shortcrust or puff pastry) Cream puffs Mini sweet pastries (natural yeast) Large sweet pastries (natural yeast) Biscuit dough Crumbly sweet pastry Puff pastry Amaretti, coconut balls Leavened dough White meringues Golden meringues Pudding EXAMPLES sponge cake, sponge fingers, swirled biscuits, brownies, etc. Profiteroles, mini cream puffs, cream puffs, Paris-Brest pastry dessert, Saint Honoré cake, etc. Multilevel Baked cakes or Multilevel Baked cakes or Multilevel FUNCTION TEMPERATURE 200 °C 200 °C 180 °C 180 °C 220 °C 190 °C 180 °C PASTRIES 160 °C 180 °C Baked cakes or Multilevel 200 °C 200 °C 180 °C 180 °C 70 °C 110 °C 190 °C 160 °C 180 °C 200 °C 200 °C SUPPORT cake tin on dripping pan cake tin on dripping pan cake tin on dripping pan cake tin on dripping pan (with baking beans weighin g the pastry down ) cake tin on dripping pan on dripping pan on dripping pan on dripping pan or cake tin on dripping pan on dripping pan on on on on on on dripping dripping dripping dripping dripping dripping pan pan pan pan pan pan
cake tin on dripping pan moulds or baking dish on dripping pan (bain-marie on dripping pan) cake tin on dripping pan cake tin on dripping pan cake tin or foil pouch on dripping pan
Cream desserts and flans, semolina Rice desserts Soufflé
Stuffed or foil-baked fruit
FUNCTION Low temperature
TEMPERATURE 40 °C 80 °C
Yoghurt Dried foods mushrooms, herbs, sliced fruit or vegetables, etc. SUPPORT baking dish on dripping pan on grill
Automatic cooking functions
Mode Cooking mode recommended for … EXAMPLES Roast veal Roast pork Roast veal Roast meats Roast chicken Leg of lamb Roast beef Sponge cake made with yoghurt and pound cake (with baking powder) Fruit tarts (shortcrust pastry or puff pastry, with or without flan filling) Puff pastry Desserts without yeast (clafoutis, almond pithivier, torta rustica, etc. ) Deep-pan pizza, focaccia (bread dough) *** fruit-filled sponge cake made with yoghurt, marble cake, pound cake, etc. Cake tin on rack 2 dripping pan or tray 2 SUPPORT Dripping pan level Cooking duration (minutes) ± 10 between +10 and +25 between +5 and +15 ±10 between -20 and -5 45** Oven at start
cake tin on rack on dripping pan on dripping pan
2 2 2
Hot or cold Cold
* The cooking times listed above are intended as guidelines only and may be modified in accordance with personal tastes. Oven preheating times are set as standard and may not be modified manually. ** The duration of the automatic cooking functions are set by default. [. . . ] Keep children away from the appliance during the automatic cleaning cycle as surfaces may become very hot. Particles may ignite inside the oven as a result of the combustion process. There is no cause for concern: this process is both normal and hazard-free. Before initiating the PYROLYTIC cycle: • remove large or coarse food residues from the inside of the oven using a damp sponge. [. . . ]
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