User manual PROGRESS PHN1220X

[. . . ] How to read the instruction book This appliance conforms to the following EEC guidelines: 2006/95 (low voltage guidelines); 89/336 (EMC guidelines); 93/68 (General guidelines); and subsequent changes. Always keep these user instructions with the appliance. Should this appliance be given or sold to a third party, or in case you leave it behind when you move house, it is highly important that the new user has this user manual and advice at their disposal. These warnings are provided for the safety of the users and those living with them. [. . . ] - Bread should be grilled on the uppermost shelf. - The food to be grilled should be turned from time to time. Using the grill The grill causes direct heat to gather quickly in the middle of the grill pan. For best results, grill food in small quantities. Turn the oven control in order to turn on . Turn the temperature control to the temperature you want. Choose the suitable shelf for the grill pan and grill according to whether or not the food to be grilled is thick or thin. During the grilling process the grill intermittently switches itself on and off in order to avoid overheating. Therefore the oven must be pre-heated for 10 minutes. Do not open the oven door before 3/4 of the cooking time has passed. Shortcrust 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 thoroughly stirred with a spoon. The baking time would be unnecessarily extended by too much liquid. If two baking trays with pastries or biscuits are inserted into the oven at the same time, a shelf level must be left free between the trays. If two baking trays with pastries or biscuits are inserted into the oven at the same time, the trays must be swapped and turned around after approximately 2/3 of the baking time. Roasting: Do not roast any joints that weigh less than 1kg. Smaller pieces could dry out when roasting. Dark meat that is well-cooked on the outside but should remain medium to rare on the inside, must be roasted at a higher temperature (200° - 250°C). Light meat, poultry, and fish therefore require a lower temperature (150°C 175°C). Only add sauce ingredients to the roasting pan at the beginning if the cooking time is short. Otherwise add them in the last half hour. [. . . ] 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. Terminal block The appliance is fitted with an easilyaccessible 6-way terminal block, with its links already set for operation on a 400V supply with neutral (see illustration). In the case of a different supply voltage, the terminal block links must be turned in line with the schemes shown in the illustration. [. . . ]