User manual BARTSCHER 286310

[. . . ] The oven accessories that may come into contact with food are made of materials which comply with the provisions set forth by the EEC Directive 89/109 of 21/ 12/88 and the applicable national norms in force. After removing the packaging, check that the appliance is intact. If in doubt, do not use the appliance and contact a qualified serviceman. Some parts are covered with a removable scratch-proof film. [. . . ] Excellent results are achieved when preparing beef- or veal-based dishes as well: braised meats, stew, goulash, wild game, ham etc. , which need to cook slowly and require basting or the addition of liquid. It nonetheless remains the best system for cooking pastries as well as fruit and cooking casseroles in the oven. When cooking in convection mode, use only one rack, as the temperature would not be distributed evenly on several racks. Using the different rack heights available, you can balance the amount of heat between the top and the bottom of the oven. Select from among the various rack heights based on whether the dish needs more or less heat from the top. baking Mode Position of thermostat knob “H”: Between 40°C and MAX. The rear heating element and the fan come on, guaranteeing delicate heat distributed uniformly throughout the oven. The electricity absorption in this cooking mode is only 1600 W. It is ideal for baking and cooking delicate foods - especially cakes that need to rise - and for the preparation of certain tartlets on 3 racks at the same time. Here are a few examples: cream puffs, sweet and savoury biscuits, savoury puffs, Swiss rolls and small portions of vegetables au gratin, etc…. grill Position of thermostat knob “H”: Between 40°C and MAX. The top central heating element and the rotisserie come 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. Important: when using the grill, the oven door must be kept shut. For further details on how to use the rotisserie, please read the corresponding paragraph. €Ventilated Grill” is extremely useful for grilling foods rapidly, The as the distribution of heat makes it possible not only to brown the surface, but also to cook the bottom part. This mode can also be used for browning foods at the end of the cooking process. The rotisserie To start the rotisserie, proceed as follows: a) place the dripping-pan on the 1st rack from the oven bottom; b) insert the special rotisserie support on the 3rd rack from the bottom and position the spit by inserting it through the special hole into the rotisserie at the back of the oven; c) c) start the rotisserie using knob “G” lto select setting 7 CLEANING AND CARE Important: The appliance should be disconnected from the mains supply before starting cleaning operations. To ensure a long life cycle for the appliance, it is essential to carry out a thorough general clean frequently, while observing the following instructions: Inside the oven door: Clean the surface with a cloth moistened with hot water and non abrasive liquid detergent, then rinse and dry thoroughly. [. . . ] Warning On completion of this operation, replace the old rating sticker with one indicating the new type of gas used. This sticker is available in the "kit of nozzle". Note Should the pressure of the gas used be different (or vary) from the recommended pressure, it is necessary to fit a suitable pressure regulator onto the inlet pipe in compliance with the norms regarding "regulators for channelled gas". 11 ELECTRICAL CONNECTION Those ovens equipped with a three-pole power supply cable are designed to operate with an alternating current with the voltage and frequency indicated on the data plate (located on the appliance) and in the instruction booklet. [. . . ]