User manual PROGRESS PB368

[. . . ] So read them carefully before connecting and/or using the appliance. Installation must be carried out by Leave installation and connection to an expert who has the expert knowledge to carry these out in accordance with known guidelines. Also ask an expert to make any necessary modifications to the electricity supply as a result of installation. It is dangerous to make modifications of · Of food; never use it for other purposes. [. . . ] Turn the temperature control to the temperature you want. Choose the suitable shelf for the grill pan and grill according to whether or not the food to be grilled is thick or thin. During the grilling process the grill intermittently switches itself on and off in order to avoid overheating. Bottom oven element This function is especially useful when blind-baking pastry. It can also be used for quiches or pies which have to have the pastry base baked through first. The temperature controller's lamp lights up until the correct temperature is reached. It then cycles on and off to indicate that the temperature is being maintained. Top and bottom oven element - The heat is best distributed around the middle shelf height. If the underside of the food should be more strongly browned, simply use a lower shelf height. If you want the top to brown more intensely, place the shelf in a higher position. - The material and finish of the baking tray and dishes used affect base browning. Smaller pieces could dry out when roasting. Dark meat that is wellcooked on the outside but should remain medium to rare on the inside, must be roasted at a higher temperature (200° 250°C). Light meat, poultry, and fish therefore require a lower temperature (150°C 175°C). Only add sauce ingredients to the roasting pan at the beginning if the cooking time is short. Otherwise add them in the last half hour. You can use a spoon to test whether the meat is cooked: if it cannot be depressed, it is cooked through. for medium/rare roast beef and fillet , roast at a higher temperature in a shorter time. If cooking meat directly on the oven shelf, insert the roasting pan in the shelf level below to catch the juices. Leave the roast to stand for at least 15 minutes before carving so that the meat juices cannot flow out. To reduce the build up of smoke in the oven, it is recommended to pour a little water in the roasting pan. to prevent condensation forming , add water several times. [. . . ] The manufacturer denies all liability in cases where safety regulations have not been followed. Connecting to the electrical supply Please take note of the following requirements before connecting: - The fuse or other protective device and the domestic electrical installation must be designed for the max. load of the appliance (see rating plate). - The domestic electrical installation must be equipped with a proper earth connection in accordance with the regulations in force. [. . . ]