User manual HOTPOINT FB 21.2 IX

[. . . ] 11 Operating Instructions OVEN GB Contents IT Italiano, 1 GB English, 12 FR Français, 22 Installation, 13-14 Positioning Electrical connections Data plate Overall view Control panel ES Espanol, 32 PT Portuges, 42 NL Nederlands, 52 Description of the appliance, 15 DE Deutsch, 62 Start-up and use, 16 Starting the oven How to use the timer Cooking modes, 17-18 Cooking modes Practical cooking advice Cooking advice table FB FB FB FB FB FB 21 A. 2 The electronic cooking programmer, 19 Precautions and tips, 20 General safety Disposal Respecting and conserving the environment Assistance Maintenance and care, 21 Switching the appliance off Cleaning the appliance Cleaning the oven door Replacing the light bulb Installation !Before placing your new appliance into operation please read these operating instructions carefully. They contain important information for safe use, for installation and for care of the appliance. [. . . ] * Only on certain models 16 Cooking modes Cooking modes !A temperature value can be set for all cooking modes between 60°C and Max, except for • GRILL (recommended: set only to MAX power level); The Rotisserie (only available on certain models) To operate the rotisserie (see diagram) proceed as follows: GB TRADITIONAL OVEN mode Both the top and bottom heating elements will come on. With this traditional cooking mode, it is best to use one cooking rack only; if more than one rack is used, the heat will be distributed unevenly. PASTRY mode The bottom heating element comes on. This mode is ideal for baking and cooking delicate foods - especially cakes that need to rise because the heat coming from the bottom helps the leavening process. Please note that it takes a considerable amount of time for the higher temperatures to be reached, therefore we recommend you use the “TRADITIONAL OVEN” in these cases. tOP OVEN mode The top heating element comes on. This mode can be used to brown food at the end of cooking. gRILL mode The top heating element comes on. The extremely high and direct temperature of the grill makes it possible to brown the surface of meats and roasts while locking in the juices to keep them tender. The grill is also highly recommended for dishes that require a high temperature on the surface: such as beef steaks, veal, rib steak, filets, hamburgers etc. Some grilling examples are included in the “Practical Cooking Advice” paragraph. Always cook in this mode with the oven door closed. Place the rotisserie support in position 3 and insert the spit in the hole provided on the back panel of the oven. Start the rotisserie using the knob to select MODE . Do not place racks in position 1 and 5 during fanassisted cooking. In the GRILL cooking modes, place the dripping pan in position 1 to collect cooking residues (fat and/or grease). gRILL • Insert the rack in position 3 or 4. Place the food in the centre of the rack. • We recommend that you set the maximum power level. The top heating element is regulated by a thermostat and may not always be on. 17 GB Cooking advice table Cooking modes Foods Duck Roast veal or beef Pork roast Biscuits (short pastry) Tarts Lasagne Lamb Mackerel Plum-cake Cream puffs Sponge-cake Savoury pies Raised Cakes Tarts Fruit cakes Brioches Browning food to perfect cooking Soles and cuttlefish Squid and prawn kebabs Cod filet Grilled vegetables Veal steak Cutlets Hamburgers Mackerels Toasted sandwiches With rotisserie (where present) Veal on the spit Chicken on the spit Lamb on the spit Weight (in kg) 1 1 1 1 1 1 1 1 0. [. . . ] Respecting and conserving the environment • By using the appliance in the hours between late afternoon and early morning, you can help reduce the work load placed on electrical companies. • Always keep the oven door closed when using the GRILL and GRATIN mode to attain best results and to save energy (approximately 10%). • Regularly check the door seals and wipe clean to ensure they are free of debris so that they stick properly to the door and do not allow heat to disperse. assistance Communicating: • appliance model (Mod. [. . . ]