User manual PROGRESS PHN3320X

[. . . ] 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. [. . . ] - Naturally, you can also use just one shelf in the oven. In this case, you should use the lowest shelf position so that you can keep a closer eye on the baking process. 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 plates can be kept warm in the oven at minimum temperature until required for serving. Do not line the oven with aluminium foil and do not place baking trays, cookware, etc. On the oven floor, as the heat that builds up will damage the oven enamel. Cooking times Cooking times may vary, depending on the composition, ingredients and amount of liquid in the individual dishes. Make a note of the settings you used during your first cooking and roasting attempt so that you can record your experiences for the next time you want to prepare the same foods. Based upon your own experiences, you will be able to modify the values given in the tables. Top and bottom heating element and hot air Timings do not include pre-heating. CAKES Cake mixture Short-crust pastry Buttermilk cheesecake Apple cake Strudel Jam tart Fruit cake Sponge cake Stollen Plum cake Small cakes Biscuits Meringue Cookies Pastries Choux pastry Tartlets BREAD AND PIZZA White bread Rye bread Rolls Pizza FLANS, Soufflés Pasta flan Vegetable flan Quiches Lasagne Cannelloni MEAT Beef Pork Veal English roast beef, medium rare medium well done Shoulder of pork Knuckle of pork Lamb Chicken Turkey Duck Goose Rabbit Hare Pheasant Meat loaf FISH Trout / sea bream Tuna / salmon Top and bottom heating element Level Temp. [. . . ] 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. [. . . ]