User manual HOTPOINT C 64S N1

[. . . ] 10 Important To maintain the EFFICIENCY and SAFETY of this appliance, we recommend: • call only the Service Centers authorized by the manufacturer • always use original Spare Parts 1 This appliance is intended for non-professional use within the home. 2 These instructions are only for those countries whose symbols appear in the booklet and on the serial no. 3 This owner’s manual is for a class 1 appliance (insulated) or class 2, subclass 1 appliances (installed between two cabinets. 4 Before using your appliance, read the instructions in this owner’s manual carefully since it provides all the information you need to ensure safe installation, use and maintenance. [. . . ] Cabinets installed adjacent to the hood must be at least 420 mm above the hob, as shown in Figures C and D. B c) Intensive and prolonged use of the appliance may result in the need for supplemental air circulation, e. Making the Gas Connection The appliance should be connected to the mains or to a gas cylinder in compliance with current National Regulations. Before making the connection, check that the cooker is regulated for the gas supply you are using. If not, follow the instructions indicated in the paragraph “Converting to Different Types of Gas. " On some models the gas supply can be connected on the left or on the right, as necessary; to change the connection, reverse the position of the hose holder with that of the cap and replace the gasket (supplied with the appliance). When using liquid gas from a cylinder, install a pressure regulator which complies with the current National Regulations. Important: Check that the supply pressure complies with the values indicated in table 1 “Burner and Nozzle Characteristics” since this will ensure safe operation, correct consumption and ensure a longer life for your appliance. Connection with a Hose Make the connection using a gas hose that complies with requirements set forth by the current National Regulations. The inner diameters of the pipe are as follows: - 8 mm for liquid gas; - 13 mm for methane. When installing the hose, remember to take the following precautions: • No part of the hose must come into contact with parts whose temperature exceeds 50°C; • The length of the hose should be less than 1500 mm; • The hose should not be subject to twisting or pulling, and should not have bends or kinks; • The hose should not touch objects with sharp edges, corners or moving parts, and it should not be crushed; • The full length of the hose should be easy to inspect in order to check its condition. Check that the hose fits firmly into place at the two ends and fix it with clamps complying with current National Regulations. If any of the above recommendations can not be followed, flexible metal pipes should be used. If the cooker is installed in compliance with the requirements for class 2, subclass 1, it is highly recommended that the gas connection be made with a flexible metal pipe in compliance with current safety standards. Connecting a Flexible, Jointless, Stainless Steel Pipe to a Threaded Attachment Remove the hose holder fitted on the appliance. the gas supply pipe fitting is a threaded 1/2 gas cylindrical male attachment. Use only pipes and seals that comply with current National Regulations. The full length of the pipe when installed must not exceed 2000 mm. Checking the Seal Important: Once the installation has been completed, check to make sure that the seals on all the connections are tight, using a soapy solution (never a flame). After the connection has been made, make sure that the flexible metal pipe does not come into contact with moveable parts and that it is not crushed. Connecting the Power Supply Cord to the Mains Install a normalised plug corresponding to the load indicated on the data plate. When connecting the cable directly to the mains, install an omnipolar circuit-breaker with a minimum contact opening of 3 mm between the appliance and the mains. [. . . ] It is not necessary to remove the food from all the racks at the same time. Cooking Fish and Meat Meat must weigh at least 1 kg in order to prevent it from drying out. When cooking white meat, fowl and fish, use low temperature settings (150°C-175°C). For red meat that should be well done on the outside while tender and juicy on the inside, it is a good idea to start with a high temperature setting (200-220°C) for a short time, then turn the oven down afterwards. [. . . ]