User manual PROGRESS PHN1110S

[. . . ] This appliance conforms to the following EEC Directives: 2006/95 (Low-voltage Directive); 89/336 (EMC Directive); 93/68 (General Directive); and subsequent amendments. Always keep these user instructions with the appliance. If the appliance is given or sold to a third party, or if you move house and leave the appliance in a former residence, it is extremely important that the new owner is provided with these user instructions. These warnings are provided for the safety of the users and co-residents. [. . . ] It then cycles on and off to indicate that the temperature is being maintained. Top oven element Use this function to brown off cooked dishes, such as lasagnes or cauliflower cheese. The oven must therefore be preheated for about 10 minutes. Do not open the oven door before 3/4 of the baking time has expired. Short-crust pastry is baked in a springform tin or on a tray for up to 2/3 of the baking time and then garnished before being fully baked. This further baking time depends on the type and amount of topping or filling. Sponge mixtures must be of slow dropping consistency. Too much liquid would prolong the baking time unnecessarily. If two baking trays with pastries or biscuits are inserted into the oven at the same time, there must be a gap of one shelf level between the trays. If two loaded baking trays are inserted in the oven at the same time, the positions of the top and bottom trays must be swapped and turned about 2/3 through the baking time. Roasting: Do not roast joints weighing less than 1 kg. Smaller pieces could dry out when roasting. Dark meat that should be well cooked on the outside but remain medium to rare on the inside must be roasted at a higher temperature (200°C - 250°C). White meat, poultry and fish, on the other hand, require a lower temperature (150°C 175°C). For shorter cooking times, the ingredients for sauces are added to the roasting tin right at the beginning. Otherwise add them in the last half hour. You can use a spoon to test whether the meat is cooked: If it makes no indent, the meat is cooked through. Roast beef and fillet of beef, which should remain pink inside, must be roasted at a higher temperature for a shorter time. If meat is to be cooked directly on the oven shelf, insert the roasting pan in the shelf level below to catch the juices. Before carving, leave the joint to rest for at least 15 minutes, so that the meat juices do not run out. To reduce the build up of smoke in the oven, it is recommended to pour a little water in the roasting pan. to prevent condensation forming , add water several times. [. . . ] The switch must not interrupt the protective conductor at any point. The yellow/green protective conductor must be 2-3 cm longer than all other cables. In any case, the mains cable must be designed in such a way that it never reaches 50°C (above room temperature) at any point along its length. After the connection has been carried out, the heating elements must be tested by being operated for about. [. . . ]