User manual HOTPOINT PRO 94 DM

[. . . ] PRO 94 DM(X) UK. 01 Cooker Maxioven Instructions for installation and use Congratulations on choosing an ARISTON appliance, which you will find is dependable and easy to use. We recommend that you read this manual for best performance and to extend the life of your appliance. Thank you. SAFETY PRECAUTIONS THESE INSTRUCTIONS ARE ONLY VALID FOR THE COUNTRIES OF DESTINATION WHOSE SYMBOLS ARE SHOWN IN THE BOOKLET AND THE APPLIANCE RATING PLATE. This appliance has been designed for private, nonprofessional use in normal dwellings. [. . . ] • 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. • If the self-cleaning surfaces inside the oven are damaged or worn, due to incorrect or poor maintenance or after many years of use, you can request a kit of self-cleaning panels to line the inside of the oven. To order these, just contact an authorised Service Centre. 4 Removing/remounting the door The oven door is removable for easier access to oven for cleaning. Proceed as follows (fig. 3-4): • • fully open the door; push the door downwards and simultaneously keep the levers “B” of the 2 hinges lightly pressed down, as shown in figure 3; with the 2 levers “B” always pressed down, start closing the door until the levers are released internally from the 2 arms “C”. Unscrew the glass protective cover from inside the oven, unscrew the lightbulb and replace it with an identical one suitable for high temperatures (300°C) and with the following characteristics: Voltage 230 V Wattage 15 W Type E 14. 5 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 The 1st guide rail is understood as being the lowest position. 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 Guide rail No. Quantity Temperature Time from bottom kg . °C (minutes) 1-3 1-3-4 1-3-4 1-3 1-3-4 1-3 1-3-4 1 1 0. 5 1. 5 1 1 0. 5 175 175 175 175 175 175 160 60 50 30 70 45 50 30 2 2 2 2 2 1-3 1-3 1-3 1-3 1-3 1-3 1 1 1-3 1. 3 1-3 1-3 1-3 1-3 1-3-4 1-3-4 1-3 1-3 1-3 1-3 1 1 1 1 1-1. 5 1 1 1 1-1. 5 1. 5 1-1. 5 1 1 1 1 180 180 220 180 200 160 160 160 180 180 180 175 175 180 180 180 185 185 180 200 190 200 50 50 50 60 70 50 70 70 80 90 90 90 120 120 120 110 30 45 20 60 50 50 30 15 45 50 70 110 2 2 0. 75 0. 5 0. 5 1 0. 5 0. 75 1 Notes: 1) Cooking times do not include oven pre-heating, except for those marked with an asterisk 2) The indication given in the table for the guide rails is the one that should preferably be used in the event of cooking on more than one level. 3) The indicated times refer to cooking on one shelf only; for cooking on more than one level, increase the time by 5 ÷ 10 min. 4) For roast beef, veal, pork and turkey, on the bone or rolled, increase the times by 20 min. 6 INSTALLATION Kitchen ventilation The air flow into the room where the appliance is installed must equal the quantity of air that is required for regular combustion of the gas and for ventilating the same room. Air must be taken in naturally through permanent apertures made in the outside walls of the room or through single or branching collective ventilation ducts in compliance with current standards and regulations. The air must be taken directly from the outside, from an area far from sources of pollution. The ventilation aperture must have the following characteristics (fig. 7A): • total free cross section of passage of at least 6 cm² for every kW of rated heating capacity of the appliance, with a minimum of 100 cm² (the heating capacity is indicated on the rating plate); • it must be made in such a way that the aperture, both on the inside and outside of the wall, cannot be obstructed; • it must be protected, e. g. in such a way that the above-mentioned free section is not reduced; • it must be situated as near to floor level as possible. Detail A Adjacent room Room to be ventilated fig. 5 fig. 4 The following instructions are provided for qualified installers so that they may accomplish installation, adjustment and technical maintenance operations correctly and in compliance with current regulations and standards. Important: the appliance should be disconnected from the mains electricity supply before any adjustment, maintenance, etc. Maximum caution should be used should it be necessary to keep the appliance connected to the electricity supply. The cookers have the following technical specifications: Category: II 2H3+ Class: 1 The dimensions of the appliance are given in the figure on page 2. For trouble-free operation of appliances installed in housing units, the minimum distances shown in fig. 4 should be observed. Adjacent surfaces and the wall at the rear should also be able to withstand an overheating temperature of 65 °C. Prior to installing the cooker, 95 ÷ 155 mm high supporting feet (provided) should be fitted into the holes to be found in the bottom of the cooker (fig. 5). [. . . ] The yellow-green earth wire must be 2-3 cm longer than the other wires. Technical Specifications ENERGY LABEL Directive 2002/40/EC on the label of electric ovens Norm EN 50304 Energy consumption for Natural convection heating mode: Convection Declared energy consumption for Forced convection Class heating mode: Fan assisted BURNER AND NOZZLE SPECIFICATIONS Table 1 Burner Diameter (mm) Thermal power kW (H. s. *) Liquid gas By-pass Nozzle 1/100 1/100 Flow * g/h Natural gas Nozzle 1/100 Flow* l/h Nomin. Rapid C Semi-rapid B Auxiliary A Triple ring D Supply pressure 100 75 55 130 3. 00 1. 65 1. 00 3. 25 Reduc. 0. 7 0. 4 0. 3 1. 3 (mm) 40 30 27 57 (mm) 86 64 50 91 G30 218 120 73 236 30 G37 214 118 71 232 37 (mm) 116 96 71 124 G20 286 157 95 309 20 * At 15°C and 1013 mbar-dry gas Propane G31 H. s. = 37, 78 MJ/m3 TROUBLESHOOTING Sometimes, the appliance could not function properly or at all. [. . . ]