User manual HOOVER A3008

[. . . ] Read the instructions carefully to make the most of your oven. We recommend you keep the instructions for installation and use for later reference, and before installing the oven, note its serial number below in case you need to get help from the after-sales service. When you have unpacked the oven, make sure that it has not been damaged in any way. If you have any doubts at all, do not use it: contact a professionally qualified person. [. . . ] THE OVEN It is very important to clean the oven each time that it is used. melted fat is deposited on the sides of the oven during cooking. The next time the oven is used this fat could cause unpleasant odours and might even jeopardise the success of the cooking. Use water and detergent to clean; rinse out thoroughly. GLASS PARTS We recommend you wipe clean the glass door with absorbent kitchen paper every time you use the oven. If the spattering is heavy, then you can clean with a well squeezed sponge and detergent, and rinse. Take care to pour the warm grease into a container. Wash and rinse the drip tray in hot water with a sponge soaked in washing up liquid. If residues remain attached, soak them off in water and detergent. It can also go in a dish washer or be cleaned with a commercial oven cleaner. never placer a soiled drip tray in the oven. If the cause of the fault cannot be detected: disconnect the oven from the mains, do not touch the oven and call the after sales service. Before calling the Service Centre remember to make a note of the serial number on the serial number specifications plate. The oven is supplied with a guarantee certificate that ensures that it will be repaired free of charge by the Service Centre whilst under guarantee. This appliance is marked according to the European directive 2002/96/EC on Waste Electrical and Electronic Equipment (WEEE). By ensuring this product is disposed of correctly, you will help prevent potential negative consequences for the environment and human health, which could otherwise be caused by inappropriate waste handling of this product. The symbol on the product indicates that this product may not be treated as household waste. Instead it shall be handed over to the applicable collection point for the recycling of electrical and electronic equipment Disposal must be carried out in accordance with local environmental regulations for waste disposal. For more detailed information about treatment, recovery and recycling of this product, please contact your local city office, your household waste disposal service or the shop where you purchased the product. The time can only be set with the function selector in the 0 position . Setting the TIME At the first installation, when the clock shows 12:00, press the button `E' or `F' to set the time. After 3 second have elapsed from releasing the buttons to change the time press the button `D' hold for 5 seconds and press `E' or `F'. [. . . ] It is better to slightly reduce the cooking temperature, even if it means increasing the cooking time. The sides of the oven are equipped with different positions numbered from the bottom. Recipes Tilefish or bream Monk fish or Salmon Fillet of sole Grilled fish Cooking method Conv cooking Conv cooking Fan cooking Grill Quantity 1kg whole 1kg braised 6 pieces 6 fillets Cooking °C 220° C 220° C 160° C 275° C Cooking time 30 min 30 min 15-20 min 2x5 min Shelf level 1 1 1 4 Recipes Braised cabbage Pâté en croûte Chicory with gruyere Potatoes in their jackets Soufflé savoury/sweet Stuffed tomatoes Leek flan Quiche Lorraine Toast with crottin* Cooking method Conv cooking Conv cooking Fan cooking Fan cooking Fan cooking Fan cooking Fan + lower element Fan + lower element Turbo grill for 6 for 6 for 6 6-8 pieces for 6 for 6 6 pieces Quantity for 6 Cooking °C 200-220° C 200-220° C 180-200° C 200-220° 180-200° C 200-220° C 220° C 220° C 210° C Cooking time 1 hour 1 hour/kg 25-30 min about 1 hour 50-60 min 40-45 min 35-40 min 45-50 min 3 min to toast one side + 4 min/crottin Flat steak pan Ø 22 Tips All the cooking was done at shelf position "1" except cooking marked thus "*", which requires cooking at a middle position. It is better not to salt meats until after cooking as salt encourages the meat to spatter fat. [. . . ]