User manual NEFF U1661A2GB

[. . . ] How to connect up, build-in, set up, use and look after your U1661 oven NEFF (UK) Ltd Table of Contents Page Important Information Notes on disposal Before connecting your new appliance Appliance safety considerations Introducing: Your New Oven Control panel overview Accessories Shelf positions Before Using Your Appliance for the First Time Setting the time of day Preliminary cleaning Initial burn-in Electronic Timer Minute timer Automatic timer Special functions Information 3 3 4 5 6 6 Page Cleaning and Care Important cleaning basics 23 Enamel and glass 23 Stainless steel front 23 Oven interior 23 Hydroclean system ­ Main oven 24+25 Removing/installing the oven door 26 Oven light 27 Removing shelf railings ­ Main oven 27 Removing shelf railings ­ Mini oven 27 Heating element ­ Main oven 27 Service and Repair Information Trouble-shooting Guide Assembly Instructions For the installer and kitchen expert Installation of the built-in oven 28 29 30 31 7 7 7 8 9+10 10 10 Baking Roasting and Grilling Definition of Oven Features 11+12 Switching the oven ON and OFF 13+14 Safety features 14 Baking ­ Main oven 15 Roasting ­ Main oven 16 Grilling ­ Main oven 17 Roasting ­ Mini oven 18 Grilling ­ Mini oven 18 Cooking Tips and Helpful Hints Defrosting and Cooking ­ Main oven Dough proving function ­ Main oven 19 20+21 22 2 Important Information Notes on disposal Old appliances still have some residual value. An environment-friendly method of disposal will ensure that valuable raw materials can be recovered and used again. Before you dispose of your old appliance, make sure that it has been rendered inoperable. Your new appliance was protected by suitable packaging while it was on its way to you. [. . . ] With fatty meat 125 ­ 250 ml (4 ­ 8floz) of water can be poured into the roasting pan. Place in a cold oven to save energy or pre-heat if desired. Casseroling or pot-roasting in a covered dish: Some meats should be prepared in liquid in a covered casserole. This type of cooking is suitable for less tender cuts of meat. Place the casserole on the wire shelf at a suitable shelf position. Cooking tips: Only use ovenproof cookware. Extra large turkeys and joints can be placed directly in the roasting pan and not on the wire shelf. Cover large turkeys with foil during cooking. Remove foil during the last hour. Grilling ­ Mini oven Radiant grilling Z and 0 Used for small cuts of meat or poultry. Z = centre-area grill for small amounts of food 0 = full-surface grill for larger amounts of food. Always keep children away from the oven when it is in use. Always place the food to be grilled in the centre of the wire shelf. If the heating element switches off automatically, the overheating protection was activated. The element will be reactivated after a short period of time. ! Notes on grilling: Always close the oven door when grilling. The grilling temperatures are variable. Always use the grill and roasting pan together. two-thirds of the grilling time has elapsed. Lightly brush the wire shelf with oil and baste the food if desired. 18 Cooking Tips and Helpful Hints When cooking with Circotherm: Cakes baked in a tin get too dark at the back. Cakes remain doughy and collapse when removed from the oven. Avoid blocking the air vents at the rear wall of the oven with the cake tins. Avoid placing trays too close to the back wall. Several brief periods of opening the oven door during baking (1 or 2 times, more frequently with longer roasting times) will aid in venting the steam in the oven and reduce condensation. Uneven browning of small cakes or biscuits. [. . . ] Installing the cleaned glass: Insert the inner door glass and lock into position. Attach the door glass and lock into position by pressing the glass near the hinges. 29 Assembly Instructions For the installer and kitchen expert! Important installation notes: Properly dispose of packaging materials. Do not use oven door handle for transporting or handling the unit during installation. WARNING: Connection and first start of the appliance may only be performed by an authorised specialist. [. . . ]