User manual DYNATEK DSM-4H

[. . . ] Read the recommendations in this instruction booklet carefully, as they give important advice regarding safe installation, use and maintenance. Keep this booklet in a safe place for further reference when required. Oven accessories which may come into contact with food are made of materials which comply with the contents of EEC Regulation 89/109 of 21. 12. 88 and national regulations in force. After having removed the packaging, check that the appliance is intact. [. . . ] When the light alternately comes on and goes out, it means that the thermostat is working properly to maintain the oven temperature. Spit - Rotisserie Insert the meat to be cooked along the length of the spit rod, securing it with the special adjustable forks (fig. Introduce the supports “A” and “B” (fig. 2b) into the holes in the drip tray “E”, rest the rod groove on the seat “C” and insert the oven rack into the lowest guide of the oven; now insert the spit rod into the relative hole, moving the groove forward into seat “D”. Start the rotisserie by turning the selector knob to one of the following positions: fig. 2a fig. 2b MAINTENANCE AND CLEANING 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. Inside the oven: • The inside of your oven is coated with a special selfcleaning microporous enamel glaze which, at a normal cooking temperature of between 200 and 300°C, oxidises and completely eliminates all grease spots or other substances that inevitably attack the inner walls of the oven. This way, cleaning is kept right down to a minimum: as a matter of fact, you just need to rub the surfaces of the oven with a wet cloth regularly, after cooking, to remove the thin layer of ash that may have been deposited during cooking, in order to maintain the selfcleaning property of the oven intact. • After cooking where liquid has overflowed or when the dirt has not been eliminated completely (for example when grilling food, and the temperatures reached are not high enough for the full self-cleaning action of the enamel to be performed), we recommend you leave the oven on at maximum temperature so that all grease residue and the like are eliminated. • If, after long-term use, you find evident grease stains deposited on the self-cleaning oven walls, probably due to your failing to follow the above maintenance advice, clean the surfaces thoroughly with hot water and a soft cloth (do not use any detergents), then rinse and dry thoroughly. • Do not remove any dry caked-on grease using sharp objects, as these could etch the self-cleaning coating. When the cooking time has elapsed, the oven is automatically switched off, the (oven on) symbol goes out and the AUTO symbol blinks; an acoustic signal sounds. Minute minder Press the key (minute minder) and set the time required using the and keys. An acoustic signal sounds at the end of the programme. Buzzer The buzzer emits a sound for 7 minutes after the end of the selected programme; it may be stopped by pressing any function key. It is possible to choose 3 different types of acoustic signal. By pressing the key the actual signal tone appears. Now, within 7 seconds, every further press of the key changes the signal tone. Program control for the remaining time to be displayed, Press the key and the key to check the end of cooking time. Erasing programs Once a programme has been carried out, it is automatically erased; it can also be cancelled by pressing the key (manual). A U T O 6 COOKING TIPS Cooking times may change according to the nature of the foods, their homogeneity and their volume. When cooking a certain food for the first time, it is advisable to choose the lowest values in the cooking time range given in the table and then increase them if necessary. CONVENTIONAL OVEN COOKING Type of dish Pastries and cakes Fruit pie Meringues S p o n g e ca ke A n g e l ca ke Madeira cake Chocolate cake F l a t sw e e t l o a f Puffs Flaky pastry biscuits Mille feuilles Shor t pastry Temperature °C 130 130 150 160 160 170 170 200 200 200 200 Cooking time (minutes) 60-70 30-40 20-30 40-50 40-50 30-40 40-50 15-20 15-20 15-20 15-20 Type of dish Meat Turkey (4-8 kg. ) Goose (4-5 kg. ) Duck (2-4 kg. ) Capon (2½-3 kg. ) Braised beef (1-1½ kg. ) Leg of lamb Roast hare (2 kg. ) R o a st p h e a sa n t Chicken (1-1½ kg. ) Fish Temperature °C 160 160 170 170 160 160 160 160 170 200 Cooking time (hours) 3-4½ 4-4½ 1½-2½ 2-2½ 3-3½ 1-1½ 1-1½ 1-1½ 1-1½ 15-25 minutes GRILLING Type of dish Chops (0. 5 kg. ) S a u sa g e s Grilled chicken (1 kg) Veal on the spit (0. 6 kg. ) Chicken on the spit (1 kg. ) Cooking time (minutes) 60 15 60 60 60 Position of shelf 3rd guide rail 2nd guide rail 1st guide rail - FAN ASSISTED COOKING Type of dish Pastries and cakes * With beaten mix, in mould * With beaten mix, without mould Shor t pastry, flan base Shor t pastry with wet filling Shor t pastry with dry filling * With natural leavened mix Small pastries and cakes Meat Roasts under grill Veal B eef English roast beef Pork C h i cke n Roasts on tray Veal B eef Pork C h i cke n Turkey slices D u ck Casseroles Braised beef Braised veal Fish Fillets, steaks, cod hake, sole Mackerel, turbot, salmon Oysters Timbales Baked pasta dish Vegetable pudding * Sweet and savoury soufflés * Pizzas and savoury roll Toasted sandwiches Defrosting Ready-to-eat dishes Meat Meat Meat The 1st guide rail is understood as being the lowest position. Guide rail No. Quantity Temperature Time from bottom kg . [. . . ] • Connect in such a way that the appliance is subjected to no strain whatsoever. Either a rigid metal pipe with fittings in compliance with the standards in force must be used for connecting to the nipple union (threaded ½"G male fitting) situated at the rear of the appliance to the right (fig. 8), or flexible steel pipe in compliance with the standards in force, which must not exceed 2000 mm in length. Should it be necessary to turn the fitting, the gasket (supplied with the appliance) must be replaced. Upon completion of installation, check the gas circuit, the internal connections and the taps for leaks using a soapy solution (never a flame). [. . . ]