User manual PROGRESS PB343

[. . . ] So read them carefully before connecting and/or using the appliance. installation · Installation must be undertaken by a qualified engineer in compliance with the current regulations. Installation and connection of the appliance should only be carried out by a qualified engineer who will be aware of the currently applicable Directives. ⷠAny modifications to the power supply, which may be necessary to install the appliance, must also be carried out by a qualified engineer. [. . . ] This function is particularly useful when pastry has to be baked blind. It can also be used for quiches and pies because it guarantees that the pastry base is cooked through. The temperature regulator LED lights up until the correct temperature has been reached. It then cycles on and off to indicate that the temperature is being maintained. - The food is cooked by convection, with hot air distributed evenly round the oven interior by a fan in the oven rear wall. - The heat reaches all oven zones quickly and evenly. This means you can simultaneously bake, roast and stew different foods on several levels. Cooking by convection quickly eliminates moisture; the dry oven air prevents the different flavours and aromas of one dish being transmitted to the others. - Being able to cook on several levels means that you can simultaneously bake different dishes and up to three types of cake or mini-pizzas for eating or freezing. - Naturally, you can also use just one shelf in the oven. In this case, you should use the lowest shelf position so that you can keep a closer eye on the baking process. Roasting: Do not roast joints weighing less than 1 kg. Smaller pieces could dry out when roasting. Dark meat that should be well cooked on the outside but remain medium to rare on the inside must be roasted at a higher temperature (200°C - 250°C). White meat, poultry and fish, on the other hand, require a lower temperature (150°C 175°C). For shorter cooking times, the ingredients for sauces are added to the roasting tin right at the beginning. Otherwise add them in the last half hour. You can use a spoon to test whether the meat is cooked: If it makes no indent, the meat is cooked through. Roast beef and fillet of beef, which should remain pink inside, must be roasted at a higher temperature for a shorter time. If meat is to be cooked directly on the oven shelf, insert the roasting pan in the shelf level below to catch the juices. Before carving, leave the joint to rest for at least 15 minutes, so that the meat juices do not run out. Always preheat the empty oven for 10 minutes. [. . . ] The foods take too long to cook, or are cooking too quickly. Heat output Bottom oven element Top and bottom heating element Grill Hot air Thermal grill Oven light Hot air fan motor Cooling fan motor Total mains rating Operating voltage (50 Hz) Dimensions of the recess Height lower top edge in the recess Width Depth Built-in oven Height Width Depth Oven capacity 335 mm 395 mm 400 mm 53 l 1000 W 1800 W 1650 W 1825 W 1675 W 25 W 25 W 25 W 1875 W 230 V Installation and connection must be done in compliance with the regulations in force. Any interventions must be carried out when the appliance is switched off. Repairs should only be carried out by authorised service engineers. [. . . ]