User manual BARTSCHER 2856701

[. . . ] Always keep this owner’s manual close to hand since you may need to refer to it in the future. 5 When you have removed the packing, check that the appliance is not damaged. If you have any doubts, do not use the appliance and contact your nearest Ariston Service Centre. Never leave the packing components (plastic bags, polystyrene foam, nails, etc. [. . . ] Only pipes and gaskets complying with current directives. The full length of the pipe must not exceed 2000 mm. Tight control Important: when installation has been completed, check the pipe fitting for leaks with a soapy solution. Once the connection has been made, ensure that the flexible metal tube does not touch any moving parts and is not crushed. Connecting the supply cable 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. The omnipolar circuit breaker should be sized according to the load and should comply with current regulations (the earth wire should not be interrupted by the circuit breaker). The supply cable should be positioned so that it does not reach a temperature of more than 50°C with respect to the room temperature, along its length. Before making the connection, check that: • the limiter valve and the home system can support the appliance load (see data plate); • the mains is properly earthed in compliance with current directives and regulations; • there is easy access to the socket and omnipolar circuit breaker, once the hob has been installed. B: never use reducers, adaptors or shunts since they can cause heating or burning. The plug and socket must be easily accessible. This setting is recommended for finishing the cooking of foods (placed in pans) that are well done on the outside but still not done inside or for desserts covered with fruit or jam which require a light browning on top. Note that this function does not permit reaching the maximum (250°C) temperature inside for cooking foods always on this oven setting unless the foods are cakes which only require temperatures below or equal to 180°C. The grill - Knob “L” setting: D - Knob “M” setting: Max The oven light turns on and so does the infra-red ray grill, and the motor starts turning the spit. The rather high and direct temperature of the grill permits browning the outside of meats immediately thus keeping in the juices and assuring tenderness. The double grill - Knob “L” setting: 2 - Knob “M” setting: Max The oven light turns on and so does the double heating element of the grill and the motor starts turning the spit. This grill is larger than the average and has a completely new design: cooking performance is increased 50%. The double grill makes sure that even the corners are touched by heat. Important: when using the grill, keep the oven door closed to obtain the best results and save energy (about 10%). When utilizing the grill, place the rack at the lower levels (see cooking table). To catch grease or fat and prevent smoke, place a dripping-pan at the bottom rack level. The rotisserie (only on a few models) To operate the rotisserie, proceed as follows: a) place the dripping-pan on the 1st rack; b) insert the special rotisserie support on the 4th rack and position the spit by inserting it through the special hole into the rotisserie at the back of the oven; c) to start the spit, set the oven selection knob (L) on setting D (which delivers 50% of the total grill power) for small quantities of food, or on setting 20 1. [. . . ] The pastry sticks to the pan Grease the pan well and sprinkle it with a dusting of flour. Cooking fish and meat When cooking white meat, fowl and fish use low temperatures. When red meat must be superficially well-cooked but succulent inside, it is advisable to start with a high temperature (200-220°C) for a short time, and then to reduce it at a later point. Generally speaking, the more meat there is, the lower the temperature and the longer the cooking time should be. [. . . ]