Blanco BOSE 635AX Manual To Installation

GUIDE TO

INSTALLATION

Oven

BOSE 635AX

EN

2

Dear

Customer,

Thank

you for

buying a BLANCO

oven.

Before

we

continue

telling you about this

oven,

we

cordially invite

you to

become

part of the

Blanco family

by subscribing online.

Please

visit our website

where

you can

easily subscribe

and

request

such things as

‘invitations

to future

cooking

classes’

and

gourmet recipes.

Go to

www.blanco-australia.com

and fill

in the subscription details.

You

will find that the

clean lines

and

modern

look of your Blanco oven

blends

in

perfectly

with your kitchen décor. It is

easy

to use and

performs

to a high

standard.

Blanco

also

makes a range

of products that will

enhance

your kitchen such as

cooktops,

rangehoods, dishwashers

and

microwaves,

sinks and

taps. There

are

models

to

complement

your

new

Blanco oven.

Of

course,

we

make every

effort to

ensure

that our products

meet

all your

requirements,

and our

Customer Relations department

is at your

disposal,

to

answer

all your

questions

and to listen to all your suggestions.

Please complete

the

warranty

card and

keep

your receipt as proof of purchase.

Retain

all

documents relating

to the

purchase

of this product.

Blanco

is

committed

to

providing increasingly

efficient products that are

easy

to

use.

BLANCO

3

EN

1

/

SAFETY

INSTRUCTIONS 04

•

Packaging 07

2 / INSTALLING YOUR

APPLIANCE

•

Choice

of location 08

•

Build-in 09

•

Electrical

connection 10

3 / DESCRIPTION OF YOUR

APPLIANCE

•

Presentation

of the oven 12

•

Presentation

of the programmer 13

•

Accessories 14

4 / USING YOUR

APPLIANCE

•

Using

the programmer

17

º

Setting the time

17

º

Instant cooking

18

• Programmed cooking

19 •

Using the time switch function

21 •

Using the Booster function

21

• Display brightness

22

• Locking the display

22

5 / OVEN COOKING MODES

23

6 / CARING FOR AND CLEANING YOUR

APPLIANCE

•

Cleaning

the outer surfaces

26

• Cleaning the door

26 • What

is pyrolysis?

28

•

In

what situations should pyrolysis

be used?

28

• Instant pyrolytic cleaning

29 •

Delayed pyrolytic cleaning

30

•

Replacing

the

oven

lamp

31

7 / TROUBLESHOOTING 32
8 / “AUTO COOK” PRINCIPLE AND ADVANTAGES

33

9 / “AUTO COOK” COOKING MODES

36

TIPS AND HINTS

38

RECIPES 39

4

EN 1 / SAFETY INSTRUCTIONS

IMPORTANT SAFETY INSTRUCTIONS - READ CAREFULLY

AND

RETAIN FOR FUTURE

USE.

Important

When you receive the appliance, unpack it or have it

unpacked immediately. Give it an overall inspection. Make
note of any concerns or reservations on the delivery slip and
make

sure to keep a copy of this form. Keep this user guide with

your appliance. If the appliance is ever sold or transferred

to
another person, ensure that the new owner receives the user
guide. Please become familiar with these recommendations

before installing and using your

oven. They

were written for your

safety and the safety of others.
WARNING:

—

The Appliance is not intended for use by persons (including

Children)

with reduced

physical,sensory

or

mental capabilities,

or

lack of

experience

and

knowledge,

unless they have been given
supervised instruction concerning use of the appliance by a
responsible person for their safety.

Cleaning

and maintenance

operations

mus

t not be carried out by children without
supervision.
—

Children

must be

supervised

to

prevent

them from

playing

with

the appliance.
WARNING:

—

The appliance and the accessible parts of it will become hot

during

use.

Be

careful

not to touch the

heated elements.

Children

must not be allowed to touch the

appliance,

unless they are

supervised

continually.

Use

— Before using your oven for the first time, heat it while empty for
approximately 15 minutes. You should ensure you heat each
element in the oven before use. Make sure that the room is
sufficiently ventilated. You may notice a particular odour, or a small
release of smoke. All of this is normal.
— Your appliance is intended for standard household use. Do not

5

1 / SAFETY INSTRUCTIONS EN

use it for commercial or industrial purposes or for any other purpose
than that for which it was designed.

—

This oven was

designed

for use by private

individuals

in their

homes.

It is

intended solely

for cooking

foodstuffs. This oven

does

not

contain any asbestos-based

components.

—

Do not modify or attempt to modify

any

of the

characteristics

of

this

appliance. This would

be

dangerous

to your safety.

—

Never

pull your

appliance

by the door handle.

—

When placing dishes inside

or

removing

them from the

oven,

do

not

place

your

hands

close to the upper

heating elements and

use

heat-protective kitchen

gloves.

—

At the

end

of cooking, do not pick up

oven

or grill

items (grid, ro

-

tisserie,...)

with your

bare

hands.

—

Never place aluminium

foil

directly

in contact with the floor of the

oven

(see

the chapter on oven

description),

as

accumulated

heat

may cause deterioration

of the enamel.

—

Do not place

heavy

weights on the open oven door, and make

sure

that

children are able neither

to climb nor sit on it.

—

Do not

use

your

oven as a larder

or to store

any items

after use.

—

After using your

oven, make

sure that all the controls

are

in their
stop position.
—

In addition to the

accessories

supplied with your

oven,

only use

dishes

capable

of

withstanding

high

temperatures

(follow the ma-

nufacturer’s

instructions).

Cleaning

by pyrolysis

—

Before beginning a pyrolysis cleaning cycle

in your

oven,

remove

all parts of your grids, trays and accessories and remove major

spill residue.
—

During

cleaning,

the surfaces may become warmer than under

normal conditions of use. It is

advisable

to keep small children

away

from the appliance.

Maintenance

and cleaning

—

Do not

use a steam cleaner.

—

For

any cleaning operation inside

the

oven cavity,

the

oven

must

be

switched

off.

—

Before unclipping

the

glass, allow

the

appliance

to cool.

6

EN 1 / SAFETY INSTRUCTIONS

—

Before removing

the

back, ensure

that the

appliance

is powered

down. After

cleaning,

the back should be

replaced

in accordance
with the instructions.
—

Do not use

abrasive cleaning

products or hard metal scrapers
for cleaning the oven's glass door, as they could scratch the
surface and cause

the

glass

to shatter.

—

To clean both the electronic

programmer

window and the oven

door,

use a window washing

product

applied

to a soft cloth.

—

Do not

use abrasive creams

or scouring sponges.

Warning:

Make sure the appliance is disconnected from the power
before replacing the lamp in order to avoid the risk of electric
shock. Change the lamp only when the appliance has cooled
down. To unscrew the view port and the light, use a rubber
glove, which will

make disassembly

easier.

Warning

:

Installation should only be performed by qualified installers

and technicians.

Warning

:

The

electrical plug

must remain accessible after
installation.
It must be possible to disconnect the appliance from the po wer
supply, either using a plug or by fitting a switch on the fixed
wiring

system

in

accordance

with installation rules.
If the power cable is damaged, it should be replaced by the
manufacturer,

its

after-sales

service

department

or by a similarly

qualified person in order to avoid danger.

7

1 / SAFETY INSTRUCTIONS EN

•

PACKAGING

other waste.

—

This

appliance’s

packing

materials

are

recyclable. Recycle

them by depositing them in
local authority containers provided for this
purpose.

— Your applianc e al so contains many recyclable
materials. It is therefore marked with this logo to
indicate that used appliances must not be mixed wit h

8

EN 2 / INSTALLING YOUR APPLIANCE

•

CHOICE OF LOCATION

The above diagrams show

the

dimensions

of a

cabinet

that will be

able

to hold your oven.
This appliance may be installed either under a worktop or in a
cabinet column, as indicated on the installation diagram. If the
cabinet

is

open,

its

opening

must be

70

mm maximum.

Your oven has optimised air circulation that allows it to achieve
remarkable

cooking and cleaning results if the fo llowing

guidelines are

followed:

—

Centre

the

oven

in the unit so as to

ensure a minimum

distance

of

10

mm

between

the

appliance and

the

surrounding

unit.

The material

of the unit supporting the

appliance

must be

heat-re-

sistant (or

covered

with a

heat-resistant material).

For

greater

sta­bility, attach the oven to the unit with 2 screws through the holes
provided

on the side

panels

(fig.1).

9

2 / INSTALLING YOUR APPLIANCE

EN

•

BUILD-IN

1)

Drill a hole Ø 2 mm in the cabinet panel to avoid splitting the

wood.

2)

Attach the

oven

with the 2 screws.

Tip

To be certain that you have properly installed your
appliance, do not hesitate to call on a household

appliance

specialist.

1

10

EN 2 / INSTALLING YOUR APPLIANCE

PYROLYSIS

OVENS:

220-240 V

~

Single

phase

line

Single phase 20A Meter
220-240V~ 50Hz

16A fuse

or differential

circuit breaker

Minimum cord size: 3G 1.5mm2

P

ower

supply cable

length

1.50

m approx.

•

ELECTRICAL

CONNECTION

The appliance must be fitted correctly to

guarantee

electrical
safety.
The electrical connections are made before the appliance is
installed

in its housing.

Ensure

that:

-

the

electrical installation has sufficient

voltage,

-

the

electrical wires are

in good condition,

- t he diameter of the wires

com

plies with the installation

requirements.
During

mainte nance operations, the appliance

mus

t be

unplugged

from the

electrical

grid.

Fuses

must be

switched

off or

removed.

11

2 / INSTALLING YOUR APPLIANCE EN

Warning

:

If the electrical installation in your residence requires any
changes in order to hook up your appliance, contact a
professional electrician.
If the oven malfunctions in any way, unplug the appliance or
remove the fuse corresponding to the sector where the oven is
hooked up.

12

EN

3

/

DESCRIPTION OF YOUR APPLIANCE

•

PRESENTATION OF THE

OVEN

B C

E

F G

A D

O

H

N

I

M

L

K

J

A

Cooking mode

button

B

“AUTO COOK”

button

C

Temperature

button

D

Pyro and Pyro ECO

button

E

Programmer

F

“+” adjustment

button

G

Confirm

button

H

STOP

button

I

“-” adjustment

button

J

Level

indicator

K

Oven

light

L

“Time

set” button

M

“Time

switch” button

N

“End of cooking” button

O

“Cooking time” button

Tip

This installation and user manual applies to several different models. There may be
slight differences between your model and the one described as regards details and
accessories.

13

3 / DESCRIPTION OF YOUR APPLIANCE EN

•

PRESENTATION OF THE

PROGRAMMER

M

N

A

B

C

D E

F

L

K

J

I

H

G

A
B
C
D
E

F
G

Time and

cooking time display

Timer

indicator

Cooking mode

indicator

Shelf

support indicator

AUTO COOK

indicator

AUTO COOK plates

indicator

Temperature

rise indicator

H
I

J
K

L

M

N

Locked door indicator
Temperature

display

ECO

indicator

(cooking and

pyrolysis)

Pyrolysis

indicator

BOOSTER

indicator

End

of cooking display

Cooking

time display

14

EN

3 DESCRIPTION OF YOUR

Warning

Before starting a pyrolysis cleaning cycle, make sure that

any accessories that are not pyrolysis safe

have

been removed
from the oven (sliding rails, baking trays, chrome-plated grills,
and so on) as well as any cookware. The side grills are
pyrolysis safe and

may

be left inside the

oven

during pyrolysis.

•

Anti-tipping safety grid (fig.1)

The grid can be used to hold all
dishes and moulds con taining
foodstuffs to be cooked or
browned.

Front

Rear

fig.1

•

Baking sheet (fig.2)

This lissium baking sheet
features a food-grade

non-stick

sur

f ace and is designed

especially fo r yo

ur

pas t

r y

creations,

par

ticularly light

pas t

ries. Yo

u can set yo

ur

choux and

puf

f

pas t

ries,

meringues,

madeleines

and

other

delights directly

on it.

Front

Rear

fig.2

N.B.: The

baking sheet should

never

be used to hold baking

dishes

or

cake

moulds.

The lissium baking sheet can­not be

used

with the telescopic

runners.

15

3 DESCRIPTION OF YOUR

EN

•

45mm

multi-purpose tray wi-

th special grid for grilling.
Fully accessible telescopic

runners system

(fig.3)

The

telescopic

runners

system

with support (fully

accessible)

makes

food more practical and

easier

to handle as the trays

can be

ef

fortlessly pulled for

simpler handling. The

trays can

be

completely removed,

provi-

ding full

access. Their

stability

ensures

that food can be hand-

led

safely,

reducing the risk of

burns. This means

that you can
take food out of the oven far
more easily. Please note:

45mm

enameled baking tray must

only

be

used

in conjunction with the

telescopic

runners. Take

care
to locate the tray correctly on
the telescopic runner before
using

the oven.

FRONT

REAR

fig.3

16

EN

3 DESCRIPTION OF YOUR

•Turnspit (fig.4)

REAR

Pass

the spit through the joint

to be

roasted, thread

on the se­cond fork, centre the joint and
screw the forks tight.

Place

the spit in its

cradle:

the
cradle should be placed in the
deep enamel

dish.

Slide

the

cradle

on to

shelf

sup­port 3, push gently to engage
the end of the spit into the
square

drive at the back of the

oven

(fig.5).

Unscrew and remove

the hand-

le, so that the door can close.

At the end of cooking, screw
the

handle

back on to the spit,

so that yo

u can remove the
joint without burning yourself
(fig.

6).

FRONT

fig.4

fig.5

fig.6

N.B.: should you wish

to

roast a large piece

of

meat(up

to

2kg),

you

can place

the dish on the bottom

shelf

support

and insert

the crad-

le in

shelf

support

3,

to

prevent

the

meat

from

touching

the back of

the dish

and

stopping the spit from turning.

17

EN

4 USING OF YOUR

•

Setting

the time

- When

the

appliance

is started up :

12:00

will

flash

on the

display

(fig.1).

fig.1

Adjust the time by pressing the + or

– adjustment

buttons (if you hold them down, the time will
count up quickly).
Example

: 12:30h

fig.2

Confirm

by

pressing

the

START

button (fig.2).

The display

will stop flashing.

-

To set the clock to the correct time :

Press

the

‘Time

set’ button.

This

button will

remain

lit up during adjustment.

The

time will

flash

on the

display

to

show

that the time can now be set.

Set

the time by

pressing

the + or

– adjustment

buttons to set the time

forward

or

backward

(fig.1).

fig.1

Confirm

by

pressing

the

START

button (fig.2).

fig.2

Important

If you do not confirm the selected time by pressing the

START

button, it will be registered

automatically after a few seconds

have

elapsed.

18

EN

4 USING OF YOUR

•

Instant

cooking

—

The programmer should only show

the

time,

which

should

not be flashing.

Select

the cooking

mode

by

pressing

the

‘COOKING’

button

and

then the

+

or - button.

Example : “White meat”

setting

(fig.1). The

button will

remain

lit up during the setting process.

Confirm

by

pressing

the

“START”

button.

fig.1

The selected

cooking mode will then

appear

on the

display,

and the

elements

set to function will

light up (bottom

element,

grill, rotary

heat,

etc.) together with the set

temperature ->

the

oven

will

start up

and

the

temperature

indicator will

appear

on the display.

Place

your dish in the

oven according

to the setting

shown

on the display.

Example : “White meat”

setting

-> level

2 is

recommended.

The oven

will

suggest

the

temperature

most

commonly used

for this type of cooking.

However,

you may adjust the

temperature

if you wish by pressing the

“TEMPERATURE”

button

and then the + or – buttons to obtain the desired

temperature.

The

“TEMPERATURE”

button

remains

lit up during the setting process.

Example : “White meat” setting,

set to

190º (fig.2).

fig.2

After this

has been done,

the

oven

will start to

heat

up :

These

rising

thermometers shown

that the

temperature inside

the

oven

is

increasing.

A

series

of

beeps

will sound

when

the

oven reaches

the

selected

temperature.

Depending

on the model, the adjusted

temperature

setting and the

temperature

inside the oven

may

appear.

Important

After a cooking cycle, the cooling turbine continues to function for a while.

Important

The

door must

always

be closed for cooking.

Important

Do not

hang any

cloths or teatowels on the door handle.

19

4 USING OF YOUR

EN

•

PROGRAMMED

COOKING

- Cooking

with

instant

start

and programmed

cooking time

- Select

the

desired

cooking

mode and

adjust the

temperature

(fig.1).

Example : “White meat”

setting.

Temperature

200ºC

fig.1

- Press

the “Cooking time” button (fig.2).

A

duration

of

0:00h

will

flash

on the

display

to

indicate

that

adjustment

can now be made.

- Press

the + or - button to set the

desired

time.

Example : 30 minutes

cooking.

The

“Cooking time” button will

remain

lit up during the setting process.

fig.2

The cooking time will be registered

automatically

after a few seconds, or you can press the

“Start” button to

confirm. The display

will stop flashing.

The countdown

starts

immediately

after adjustment.

The

end of cooking time (start time + cooking

duration) appears automatically

on the display.

In this

case

: end of cooking time at 13:00.

After

these 3 adjustments,

the

oven

will start

heating

up :

The temperature

on

thermometer

will start to rise.

A

series

of

beeps

will sound

when

the

oven reaches

the

selected

temperature.

At the end of cooking

(end

of time programmed),

-

the

oven switches

off,

- 0:00 flashes

on the

display

(fig.4).

-

a series of beeps sound for

several

minutes. These beeps can be stopped by pressing the

“STOP”

button.

20

EN

4 USING OF YOUR

•

PROGRAMMED

COOKING

-

Cooking with

delayed

start and selected end of cooking time

Proceed as

for

programmed

cooking.

-

After adjusting the cooking time, press the

“Delayed

start” button. The end of cooking time

display

will

flash

to

indicate

that

adjustment

can now be made.

- Press

the + or – buttons to set the

desired

end of cooking time.

Example

: end of cooking at

13:30 h (fig.1). The

“End of cooking” button will

remain

lit up during
the setting process.
The

end of cooking time will

automatically

be

registered

after a few

seconds,

or you can press the

“Start” button to confirm it.

fig.1

After

these 3 adjustments,

the start of cooking time is

delayed

so that the cooking

ends

at 13:30.

At the end of cooking time

(the

end of the time

programmed)

:

-

the

oven switches

off,

- 0:00 flashes

on the display.

-

a series of beeps sound for

several

minutes. These beeps can be stopped by pressing the

“Stop” button.
The

time will

appear

on the

display

again.

The

cooking

duration and

the

end

of cooking

time can

be

adjusted before selecting

a cooking type.

21

4 USING OF YOUR

EN

•

USING THE TIME SWITCH

FUNCTION

-

The oven programmer can be used as an independent time switch, for a time countdown

function to be

used

without

using

the oven.

In this

case,

the time switch

countdown has

priority

over

the time on the display.

- Press

the

“TIME SWITCH”

button

(fig.1). The

symbol

and 0.00

will

flash

on the display.

- Set

the

desired

time by

pressing

the + or – buttons until the

desired duration

is

shown (max.

60
minutes).
The “Time

switch” button will

remain

lit up during the setting process.

fig.1

-

Press the

“START”

button to confirm, or wait for a few seconds. The display will stop flashing

and

the time switch will start up, counting down the time in seconds.

When

the time

has elapsed, a series

of

warning beeps

will sound.

These beeps

can be stopped by pressing the

“STOP”

button, or they will stop

automatically

after
a few seconds.

Important

The

time switch programming can be altered or cancelled at

any

time.

•

USING THE “BOOSTER”

FUNCTION

If you open the

oven

door

while

cooking is in progress (to pour

some

liquid onto a leg of

lamb,

for

example), heat

will be lost from the

oven

space.

The oven is designed to

compensate

the heat loss caused by opening the door, regaining the

selected

cooking

temperature again as quickly as

possible.

As soon as the door is closed

again,

and if the

temperature

drop is

significant

(for

example

when
the door is open more than 3

minutes),

the oven will rapidly heat up and the “Booster” indicator

on the left of the

display

will light up until the

selected temperature

is

reached. This preserves

the

quality

of your cooking.

fig.1

NOTE

: The

“BOOSTER”

function can only be used with the following functions : “Quiche, Red

Meat,

Cake-Brioche”.

22

EN 4 / USING OF YOUR APPLIANCE

•

ADJUSTING THE DISPLAY

BRIGHTNESS

The brightness

of the

display

is

adjustable.

To

change

it :

- Set

the

programmer

time to

0:10h, and

confirm.

- Press

the

“COOKING TIME”

button and hold it down for a few seconds until

appears

on

the

display and

hold it down.

- Press

the + or

– adjustment

buttons to obtain the

desired brightness

(fig.1).

Confirm

by

releasing

the “Cooking time” button.

After setting the

desired brightness,

set the

programmer

to the correct time

again

(fig.2).

fig.1

fig.2

•

CONTROL

LOCK

The display

can be

locked.

To lock the

display

:

- Press

the

“START”

button and hold it down until

appears

on the

display.

All the buttons will
light up for 1 second.
The display

is now locked (fig.1).

fig.1

To

unlock

it,

repeat

the

same operation. The

lock

symbol

will switch off (fig.2).

fig.2

23

5

EN

Red

meat

•

Pre-set temperature 225ºC (minimum

35°C

maximum

275°C)

•

Cooking

is

done using

the top

and

bottom

heating elements,

but not the air fan.

•

The oven

must be

pre-heated before

the dish is

placed

inside.

•

Recommended

for slow, delicate cooking : game dishes with

sauce,

etc., for quick

cooking of red meat roasts, and for

simmering

dishes

previously

started on the hob

(coq

au vin, stew).Ideal

for foods that

require

top

and

bottom browning

White

meat

•

Pre-set temperature 180°C (minimum

35°C

maximum

235°C)

•

Cooking

is

done using

the air fan.

•

Note: Oven temperature

is a

guide

to the

French style

of cooking.

Meat

will be

well

sea

red

and

cooked

medium -

rare inside.

•

Quick

temperature

rise :

Certain dishes

can be

placed

in a cold oven.

•

Recommended

for

meat, placed preferably

in

an earthenware

dish.

Poultry

•

Pre-set temperature 200°C (minimum 180°C maximum

230°C)

•

Cooking

is

done using

the top

element and

the air

fan,

alternately.

•

There

is no

need

to

pre-heat

the oven.

•

This

cooking

mode

is for

obtaining

juicy poultry

and

roast

meats,

crispy on all sides.

•

Insert

the grill

pan

at the

lowest

level.

•

Recommended

for all

types

of poultry

and

roast

meats,

cooked on the rotisserie.

Note: Rotisserie

stops

when

the door is open

Grilling

•

Pre-set temperature

275°C

(minimum 180°C maximum

275°C)

•

Cooking

is

done using

the top

element,

without the air fan.

•

Pre-heat

the

oven

for 5

min. Use

the grill

pan

with grill

insert

on the

recommended shelf

po-

sition.

•

Recommended

for grilling

oysters, scallops, bacon, slices

of toast or

prawns placed

on

the grill.

Fish

•

Pre-set temperature

180°c

(minimum

35°c

maximum

235°c)

•

Cooking

is

done using

the air fan.

•

Quick

temperature

rise :

Certain dishes

can be

placed

in a cold oven.

•

Recommended

for

fish, placed preferably

in

an earthenware

dish.

Rotisserie

•

Pre-set temperature 210ºC minimum 180°C maximum

230°C)

•

Cooking

is

done using

the top

element and

the air

fan,

alternately.

•

There

is no

need

to

pre-heat

the

oven. This

cooking

mode

is for

obtaining

juicy poultry

and

roast

meats,

crispy on all sides.

•

The rotisserie

will

continue functioning

until the door is opened.

•

Insert

the grill

pan

at the

lowest level

to catch

any

juice from cooking

•

Recommended

for all

types

of roast

meats

cooked on the

rotisserie,

for quick cooking

of legs of

lamb and sides

of

beef, and

for juicy fish steaks.

Use

without the

rotisserie

kit for fan grill.

Ideal

for grilling

sausages,

chops

and

steak.

24

EN

5

Multi Cooking

•

Pre-set temperature 180°C (minimum

35°C

maximum

235°C)

•

Cooking

is

done using

the air fan.

•

This setting is for cooking the

same

or different items on different

levels

(2 levels

maximum).Recommended

to

use levels 1 and

3 or 2

and

4 for

maximum

airflow.

•

After

pre-heating, carry

out the cooking

processes as indicated

in the cooking guide.

Gratin

•

Pre-set temperature 260ºC ( minimum 180°C maximum

275°C)

•

Cooking

is

done using

the top

element,

without the air fan.

•

Pre-heat

the

oven

for 5 min.

•

Recommended

for

browning vegetables, pastry,

fruit,

etc., placed

on the grill.

Vegetables (ECO)

•

Pre-set temperature 200°C (minimum

35°C

maximum

275°C)

•

Cooking

is

done using

the top

and

bottom

elements,

but not the air fan.

Biscuits

•

Pre-set temperature 170ºC ( minimum

35°C

maximum

235°C)

•

Cooking

is

done using

the air fan.

•

The underside

of the food is cooked and it is grilled slightly on top. Insert the grill

at the

lowest level.

•

Recommended

for

delicate dishes (sponge cake, Savoy

biscuit.)

Cakes

•

Pre-set temperature 180°C (minimum

35°C

maximum

275°C)

•

Cooking

is

done using

the bottom

element and

the air fan.

•

The underside

of the food is

cooked and

it is

grilled slightly

on top.

Insert

at the lowest

level.

•

Recommended

for dishes that need to rise (fruit

cake,

pound

cake)

and for soufflés

without a top crust.Also

recommended

for tarts,

quiche, pastry, pizza,

fruit

flan, and

cus-

tard tarts.

25

5

EN

Quiche

•

Pre-set temperature 210°C ( minimum

35°C

maximum

275°C)

•

Cooking

is

done using

the top

and

bottom

elements and

the air fan.

•

Recommended

for pies

and

quiches.

Brioche

•

Pre-set temperature 165ºC ( minimum

35°C

maximum

275°C)

•

Cooking

is

done using

the bottom

element , and

the air fan.

•

The underside

of the food is cooked and it is grilled slightly on top. Insert the grill

at the

lowest

level.

•

Recommended

for

dishes

that

need

to rise

(brioche, kugelhopf, bread,

etc.)

Defrost

•

Pre-set temperature

30°C

(minimum

30°C

maximum

50°C)

•

Dishes are

defrosted by a

limited amount

of

heat and

the fan.

•

Ideal

for

delicate dishes

(fruit tart, custard

pie,

etc).

•

Meat,

buns, etc, are defrosted at 50°C

(meat

should be placed under the grill with a

dish

underneath

to catch drips from the

defrosting

).

Keep

warm

•

Pre-set temperature

80°C (

minimum

35°C

maximum

100°C)

•

Cooking

is

done using

the air fan.

•

Recommended

for

raising dough, brioche, kugelhopf,

etc at

temperatures

of up to 40°

(plate-warming,

defrosting).

26

EN

6 CARING FOR AND CLEANING YOUR

•

CLEANING THE OUTER

SURFACES

To

clean

both the

electronic programmer window and

the

oven

door,

use

a soft cloth.

Do not

use abrasive creams

or scouring sponges.

•

CLEANING THE DOOR

•

Removing

the door

Warning

Do

not

use

abrasive

cleaning
products or hard metal scrapers for
cleaning the glass oven door, as they
could scratch the surface and cause the
glass to shatter.

Warning

Before unclipping the glass, allow the

appliance

to cool.

•

Disassembling

the door (depending

on the

model)

fig. 1

- Open

the door

completely

and block it open

using

the red stop (fig.1).

It is supplied with your

machine

in the plastic

pack.

- R emove the first attached window as
follows: Use the metal part as a lever at the
points marked A on one side then the other
to unclip the

glass (fig.

2).

A

A

fig. 2

- Clean

the

glass using

a soft

sponge

(fig.3).

Do not

immerse

the

glass

in water.

Do not use

abrasive

creams or scouring

pads.

Rinse

with clean water and dry with a

lint-free

cloth.

fig. 3

27

6 CARING FOR AND CLEANING YOUR

EN

-

If

necessary, remove

all the door's inner glass

panels.
This

unit is

made

up of one or two glass panels

depending

on the model, with a black rubber

buffer

in each

corner

(fig.

4).

-

After

cleaning, replace

the four rubber corners,

taking care

to

follow the markings on

the

glass:

fig. 4

top

left:

L

top

right:

R

Place

the interior

glass

unit in the door, so that L

and R are on the hinge

side

(fig.6).

- If your oven has

just

one interior glass, this will

be

found next

to

the clip-on

glass.

-

Clip in the final glass by placing the

”P.Y.R.O.L.Y.S.E” marking towards you

(fig.6).

- Remove

the red plastic stop (fig.

7).

Your appliance is now ready

for

use

again.

fig. 5

L

R

CLAC

CLAC

fig. 6

fig. 7

28

EN

6

/

CARING FOR AND CLEANING YOUR APPLIANCE

•

WHAT

IS PYROLYSIS?

Tip

Your oven is equipped with

enamelled

wire shelf supports: these need to be removed

before running the pyrolysis cycle.

Warning

Remove any cookware, grids and trays from the oven and clean any major spill

residue before carrying out the pyrolysis. Interior glass must be wiped clean prior

to

running the pyrolysis cycle.

- Pyrolysis

is a cycle during which the

oven cavity

is

heated

to a

very

high

temperature

in order

to

eliminate

spatters and spills.

Smoke

and odours

released

during

pyrolysis

are destroyed by

moving

through a catalyzer.

- Pyrolysis

is not

necessary after each

cooking

cycle, simply when

the

degree

of

soiling warrants

it.

-

As a safety

measure,

the cleaning operation only begins after the door has automatically

locked. As soon as the internal

temperature

of the oven

exceeds

cooking

temperatures,

it is

impossible

to

unlock

the door

even

if the “function selector” is set to 0.

•

IN

WHAT SITUATIONS SHOULD PYROLYSIS

BE USED?

If your oven emits smoke during preheating or

releases

large amounts of smoke during
cooking.
If your oven

releases

an

unpleasant

odour when cooled after various types of cooking (lamb,

fish, grills,

etc...).

Relatively

clean

cooking operations

Biscuits, vegetables,

pastry,

quiches,

soufflés...

Splatter-free

cooking:

pyrolysis

is

not warranted.

Messy

cooking operations

Meat,

fish

(in a dish),

stuffed

vegetables.

Pyrolysis may

be

warranted

after

every

3 cooking cycles.

Very messy

cooking

operations

Large

cuts of

meat

on the spit.

Pyrolysis

can be

performed

after

one cooking

application

of this

kind, as

there

is a lot of

splattering.

Tip

You should not wait until the oven is overly coated in grease to initiate a cleaning

cycle.

29

6 / CARING FOR AND CLEANING YOUR APPLIANCE

EN

•

INSTANT PYROLYTIC

CLEANING

Check

that the time

appears

on the

display and

that the

display

is not flashing.

Simply

press the

“PYRO

ECO/ MAX” button

once

for

PYRO MAX,

or twice for

PYRO ECO

(fig.1).

fig.1

Confirm

by

pressing

the

“START” BUTTON.

You will not be able to use the oven for two

and-a-half

hours (2 hours for pyrolytic

cleaning

and

half an hour for cooling down) in the case of

“PYRO

MAX”, or two hours (1 hour 30 minutes for
cooling) in the case of “PYRO ECO” (the duration cannot be altered). This time includes the
cooling time until the door is unlocked.

The

time

when

your

oven

is

ready

for

use again

will

appear

on the display.

If the symbol appears on the display, this means the Pyro MAX cycle is in progress.

The

symbol

ECO indicates

the

Pyro ECO

cycle.

During the pyrolytic

cleaning

cycle, a lock symbol will

appear

on the display to indicate the

oven

door is locked (fig.2).

fig.2

At the

end

of the

pyrolytic cleaning cycle, 0.00

will

appear

on the

time indicator

on the

display

(fig.3).

fig.3

When

the lock symbol

disappears

from the

display,

the door can be

opened

(fig.4).

fig.4

Press

the

“STOP”

button.

The

time will

appear

on the

display

again.

When

the oven has cooled down,

remove

the white ash with a wet cloth. The oven is now clean

and

can be

used again

to cook

any

food of your choice.

Important

Before starting pyrolytic cleaning, remove all cooking dishes from the oven and remove
any major splashes adhered to the inside of the oven.Interior glass must be wiped clean prior
to running the pyrolysis cycle

Important

Do not

hang any

cloths or

tea-towels

on the

oven

door.

30

EN

6

/

CARING FOR AND CLEANING YOUR APPLIANCE

•

DELAYED PYROLYTIC

CLEANING

Follow the instructions given in the “instant pyrolytic cleaning”

paragraph,

then : Press the

“DELAYED START”

button.

The

end of cooking time will

flash

to

show

that

adjustment

can be made.

Press

the + or – buttons to adjust the

desired finishing

time.

Example

: end of pyrolytic

cleaning

at

4:00

h (fig.1).

Confirm

by

pressing

the

“START”

button.

fig.1

When this has been done, the start of the pyrolytic cleaning will be delayed so that it finishes
at 4:00.

When

the pyrolytic

cleaning

process

has finished,

press the

“STOP”

button.

31

6 / CARING FOR AND CLEANING YOUR APPLIANCE

EN

•

REPLACING THE OVEN

LAMP

Warning

Make

sure

the

appliance

is
disconnected from the power before
replacing the lamp in order to avoid the
risk of electric shock. Change the lamp
only

when

the

appliance

has cooled down.

The lamp

is accessible:

Inside

the oven.
The bulb is located on the ceiling of your
oven’s

cavity.

- Unplug

the oven.

- Unscrew

the

view

port (fig.1).

- Unscrew

the bulb in the

same

direction.

Bulb specifications:

- 15

W

- 220-240

V ~

-

300°C

- E 14

cap

- Replace

the bulb then

reposition

the port

and reconnect

your oven.

Tip

To unscrew the view port and the
light, use a rubber glove, which will make
disassembly

easier.

Bulb

Unscrew

View

port

fig.1

32

7

EN

If you have a doubt about the correct functioning of your oven, this does not
necessarily mean

that

there

is a

malfunction.

In

any event,

check the

following

points:

YOU OBSERVE

THAT…

POSSIBLE

CAUSES

WHAT SHOULD YOU DO?

The oven

is not heating.

-

The oven is not connected

to the power supply.

- Your fuse

is not working.

-

The selected

temperature

is

too low.

➡

Plug

in your oven.

➡

Replace

the fuse in your

electrical

set-up and check

its

capacity

(16A).

➡

Increase the selected

temperature.

The

padlock is flashing.

- P roblem with the door’s

locking mechanism.

➡

Call the

After-Sales Service

De-

partment.

The oven light is not
working.

- The

light is not working.

-

The oven is not

connected

or the

fuse

is not working.

➡

Change

the bulb.

➡

Plug in your oven or

change

the

fuse.

The pyrolysis

cleaning

cycle does

not begin.

- T he door is not properly

closed.

- T he locking system is
defective.

➡

Verify

that the door is locked.

➡

Call the

After-Sales Service

De

-

partment.

Your oven

is beeping.

- During

cooking.

-

At the

end

of a cooking cycle.

➡

The

temperature recommended

for your

choice has been

reached.

➡

Your

programmed

cooking

cycle

is finished.

The cooling fa

n

continues to operat

e

after the

oven

stops.

-

The fan should work for up

to an hour after cooking,

or

when

the oven

temperature

is

greater than

125°C.

-

If it

does

not stop

after 1

hour.

➡

Call the

After-Sales Service

De

-

partment.

Warning

-

Repairs to your appliance should only be performed by professionals. Non-standard

repairs

may

be a source of

danger

for the user.

Tip

In all

circumstances,

if your efforts are not sufficient, contact the

After-Sales

Service

Department

without delay.

33

8 “AUTO COOK” PRINCIPLE AND ADVANTAGES

EN

•

ADVANTAGES AND

PRINCIPLE

Cooking in the “AUTO COOK” mode

MUST START WITH THE OVEN

COLD; waiting until the

oven cools down completely is

recommended

before starting a second cooking cycle in the
same mode (if not, “ ” and cooking time flash in the display, “AUTO” scrolls across the
display and a series

of

beeps prevents

you from starting

another

cooking cycle).

With the “AUTO COOK” function, you no longer have to select the

temperature

and cooking
time.
These

two

parameters

are

automatically

calculated by your oven in order to give you optimal
cooking.
The “AUTO COOK”

cooking

mode

works in two phases:

1) The

first

phase (acquisition)

during which the

oven

will

use

its

electronic sensors

to record the

specific cooking

data

for your dish.

This phase

is

represented

by in the right side of the

display

with

animated

“ ”.

This

can last 5 to

40 minutes depending

on the dish.

DO NOT OPEN THE DOOR DURING THIS PHASE

or you

may

disturb the recording of data.

2)

During the second phase

(calculation),

the oven

determines

the

necessary

cooking time.

“AUTO”

scrolls across the

display. The oven indicates

the

remaining

cooking time as well as the

actual

time that cooking will be

finished. You

can open it if you

want

to do

something

to the food

(basting, flavouring,

etc).

3) When

the cooking

finishes,

it starts to beep.

•

USE

MODES

Immediate

cooking:

1. Press

the

“AUTO COOK”

button.

2.

Scroll through the

symbols

by

pressing

the “ + ” button to

select

your dish (fig.1).

Press

the

START

button to validate.

fig.1

Place

it in the

oven

on the

shelf

support

level recommended

in the display.

Close

the door.

The oven begins

cooking.

The data search phase begins, as symbolised

by the

animation

in the

display:

a time is

suggested. When

cooking is

complete,

the

oven emits several

beeps.

34

EN

8 “AUTO COOK” PRINCIPLE AND ADVANTAGES

•

USE

MODES

Delayed

cooking:

Press

the “AUTO

COOK”

button.

Choose

your dish by

pressing

the “+” button.

Place

your dish in the

oven and

close the door.

1. Press

the “cooking end time” button.

2.

Adjust the cooking end time by

pressing

the + or - buttons

(fig.1).

Example: Cooking

end time

7:00

pm.

fig.1

After

these steps,

the cooking start time is delayed.

The

cooking end time is

estimated based

on the

average

cook

time.

Just s for immediate

cooking, this time will be

optimised

during the cooking

programme; therefore,

the time

may

vary

by a few

minutes (over

or

under) compared

to the

initial

time selected.

35

8 “AUTO COOK” PRINCIPLE AND ADVANTAGES

EN

•

TIPS

As soon

as

the “ ”

animation disappears

from the

display,

you can

open

the

oven

door (fig.1).

fig.1

However,

if you

open

the

oven

door

when

the

animation

is still

displayed,

your

oven

will emit a

warning beep,

“ ”

and

the cooking time will

flash, “AUTO”

scrolls

across

the display.

Cooking

in the “AUTO

COOK” mode MUST START WITH THE OVEN COLD; waiting

until the

oven

cools down

completely

is

recommended before

starting a

second

cooking

cycle

in the

same mode

(if not, “ ”

and

cooking time

flash, “AUTO”

scrolls

across

the

display and

a series

of

beeps prevents

you from starting

another

cooking cycle).

TROUBLESHOOTING

YOU OBSERVE

THAT…

POSSIBLE

CAUSES

WHAT SHOULD YOU DO?

Beeping + AUTO
COOK icon flashing

-

You opened the door dur­ing the data search phase:
the

programme

is cancelled.

- The oven

is hot.

➡

Let the

oven

cool down to start a

new

cooking programme.

EN

9 “AUTO COOK” COOKING

36

VEGETABLES

•

tomatoes,

stuffed peppers

•

small lasagna (fresh

or frozen)

•

cottage pie,

fish

pie,

gratins.

TIPS:

-

To

avoid spillages

during the cooking process do not fill

baking trays

to the rim.

BISCUITS

•

small

individual pastries: cookies,

wafers, muffins,

small bread rolls,

TIPS:

- Small individual cakes: always

on the

baking

sheet.

FISH

•

Whole

fish

(snapper,

trout, etc.) or thick fillets

(salmon,

blue eye cod, barramundi)

TIPS:

-

For

whole

fish stuff with

lemon and herbs

for a better taste.

For fillets

marinate

with

seasoning

for a better taste.

PORK

•

pork

roast, loin, shoulder, belly (larger

cuts)

TIPS:

- Take

the roast out of the

refrigerator

at least one hour before starting the cooking pro-

gramme

for

better

results.

- Use an earthenware

dish Add 1 to 2

tablespoons

of water.

-

At the end of

cooking,turn

to grill to

ensure

crisp

crackling.

Allow the

meat

to sit for 7 to

10 minutes wrapped

in a

sheet

of

aluminium

foil

before

carving.

CHICKEN

•

chicken

from 1 kg up to

1.8

kg

•

duck, guinea

fowl, etc.

TIPS:

- Rotisserie

kit can be used: do not forget to place the drip tray on the first shelf to

catch drippings.

- Alternatively, use an

for

earthenware dishes

to

avoid

splattering.

37

9 “AUTO COOK” COOKING

EN

ROAST

BEEF

•

Roast

beef (rare ,rolled leg of

lamb,

shoulder etc.)

TIPS:

-

If you prefer

meat well done use

the red

meat

cooking function.

- Take

the

meat

out of the

refrigerator

at least one hour before starting the cooking pro-

gramme (see

tips next page).

CAKES

•

home-style cakes:

sweet or

savoury loaves,

butter

cake,

chocolate cake.

•

ready-to-mix

batters in packets,

banana bread, medium

dense cakes,
TIPS:
Always place cake moulds directly

on the grid for best results.

PIZZA

•

fresh store-bought

pizza

•

ready-to-use pizza

dough

•

“home-made” pizza

dough

•

frozen pizza (cheese rolls, buns

(packaged)

TIPS:

- Place

it on the grid for a crispy crust.

SAVOURY

TARTS

•

frozen

tarts

•

frozen

quiches

•

frozen meat pastry, meat pies, pastizzis, frozen

lasagne

TIPS:

- Store-bought

frozen tarts and

quiches: remove

the

aluminium

tray before placing them

on the grid.

SWEET

TARTS

•

frozen

tarts

TIPS:

- Use

a nonstick

aluminium mould:

the

pastry

will be crispier on the bottom.

EN

SOME RECIPES

38

FISH

For a smoother

potato

gratin, pre-cook

the

potatoes sliced

into

rounds

in

milk

or

milk +

cream

for

about twenty

minutes.

To prepare stuffed tomatoes: after

cutting off the tops,

remove

the

seeds, sprinkle

some

salt inside them and

put

them upside down

on

a mesh

so

they drain before stuffing

them.

When buying

it, it

should smell pleasant and

not too “fishy”.

The body should be firm and

rigid

and the scales should be firmly

stuck to

the skin; the

eyes

should be

bright

and rounded and gills should appear shiny and

moist.

CHICKEN

Choose a dish size suitable

for

the chicken

so

the

fat

does

not

burn.For

tastier

chicken

rub

marinate under the

skin.

Do

not

use fresh chopped herds when

roasting

chicken as they will

burn.

MEAT IN

GENERAL

Cuts

for Roasting:

BEEF: Fillet, rump, topside, sirloin,

rib roast

LAMB: Rack

of

lamb, rolled loin, shoulder,

leg

PORK: Shoulder, belly, loin,

rib

roast, loin

blade

Cuts

for

Braising/Slow

cooking:

BEEF: Chuck/blade, brisket, shin, veal

shank

LAMB: Shank, shoulder, chuck, diced

lamb

PORK: Spare ribs, hocks,

shin

PIZZA

To prevent cheese

or

tomato sauce from dripping in the oven, you can place a piece

of

parchment paper between the

grid

and the pizza. Alternatively, you can use a pizza stone

in

the oven

to

enhance the texture. Note: Pizza stone must be preheated

for

best

results.

TARTS/QUICHES

Avoid glass and porcelain dishes: because they are

too

thick, they extend the cooking

time

and the

bottom of

the

crust is not crispy.

With fruit, the

bottom of

the

tart

risks becoming soggy:

just

add a few spoonfuls

of fine

semolina, crushed

biscuit

crumbs, almond powder

or

tapioca, which will absorb the

juice

during

cooking.

BISCUITS

:

make sure

that

biscuits are placed even and spaciously

on

the tray as they

will

CAKES

:

spread during

cooking.

Do

not

place cookie dough

too

close

to

the edges

of the

tray.
Place cake in the centre

of

the oven

for

even

cooking.

Always

cool

cakes

for 5 to 10

minutes in the pan

on

a rack before

unmoulding.

39

TIPS AND HINTS

EN

Tomatoes

stuffed with goat’s

cheese.

8

tomatoes

300g

of

fresh

goat’s

cheese

4 soup

spoons

of

olive

oil

1

small bunch

of

fine herbs (chives

or basil)

salt,

pepper.

Wash

the

tomatoes, take

off the top

and carefully take

out the pulp.

Turn them over

to let

them drain

well.

With a

fork,

mix

the

cheese and olive oil, add

the

finely chopped herbs, salt and

pepper.

Replace

the tops

and arrange them

on a

plate. Put them

in the oven.

Serve

hot on a bed of

green

salad.

FISH

Black sea bream

with dry cider: 1 x

1.5

kg

sea

bream.

500

g button

mushrooms.

2 sour

apples.

2

shallots.

2

tablespoons heavy

cream.
100 g butter.
1/2 litre

cider. Salt,

pepper.

Gut

and scale

the

fish. Place

it in a

buttered

dish on the

finely minced shallots

and

sliced mushrooms.

Add the

cider,

salt

and pepper and some cubes

of butter.

Put

it in the

oven.

In

the butter cook the

unpeeled quartered apples. When

cooking is

complete, transfer

the fish to a

warm dish, strain

the juice

and deglaze

the dish with the cream.

Add the

cream

to the

juice, serve

with

apples and

mushrooms.

ROAST

BEEF

Sauces

PARSLEY SAUTERNES

with

ROQUEFORT

Sauce:

Cook two

tablespoons

of

snipped shallots

in butter until translucent.

Add

10

cl

Sauternes,

let it evaporate.

Add

100 g Roquefort,

let it

melt

slowly.

Add

20

cl liquid

cream, salt, pepper.

Bring to a

boil.

COGNAC

with

PINK PEPPERCORN

Sauce:

Cook 2

tablespoons

of

sliced shallots

in butter until translucent.

Add

15

cl

Sauternes,

let it evaporate.

Add 1 egg

yolk,

1 spoon

ketchup, 200

g butter.

Salt,

pepper.

While whisking,

add 3

spoons Cognac and 1 teaspoon

of

crushed

pink

peppercorns.

PEAR

with

CRESS

Sauce:

Cook 1

pear, covered

in

white white. Drain,

maxh/liquidise.

Scald

1/2

bunch

of

cress, drain,

chop.

Cook 1

tablespoon

of

chopped shallots

in butter until translucent.

Moisten

with the cooking

win.

Allow to evaporate.

Add the

pear,

the cress

and 20

cl of pouring cream.

Add

salt, pepper,

let simmer.

Place

in the

oven.

Cut the

unpeeled apples

into

quarters and simmer them

in the butter. When

cooking is

complete, transfer

the fish to a

warm dish, strain

the juice

and deglaze

the dish with
the cream.
Add the

cream

to the

juice, serve

with

apples and

mushrooms.

EN

SOME RECIPES

CHICKEN

Stuff it with a good

bouquet

of

fresh tarragon

or rub it with a

mixture

of 6 crushed

cloves

of garlic with a pinch of

coarse salt, and some

peppercorns.

PIZZA

Base: 1 pizza

crust

*with

vegetables: 6 tablespoons

tomato

sauce + 100

g diced

zucchini + 50

g diced

bell

peppers + 50

g sliced

eggplant +2 small

sliced

tomatoes + 50 g shredded gruyere +

oregano

+

salt + pepper.

*with roquefort

and smoked bacon: 6 tablespoons

tomato

sauce + 100

g smoked

bacon + 100

g roquefort in

small chunks + 50 g walnuts + 60 g shredded

gruyere.

*with

sausage and

cottage

cheese: 200 g drained farm cheese spread

on the crust +

4

sausages,

sliced

+ 150 g ham, slivered + 5 olives + 50 g shredded gruyere + oregano +

salt +

pepper.

TARTS/QUICHES

Nonstick

aluminium mould 30

cm diameter.

Flaky praline apple

tart:

1

flaky pastry

crust rolled

and

pricked with a fork.

200

ml

cream

brought to a boil with a

vanilla

bean.

2

beaten

eggs with

30 g sugar,

add the cooled cream.

2

apples

cut into

cubes

rolled in

70 g crushed

pralines.

Add

cream and apples

to crust.

Place

in the oven.

QUICHES

Base: 1 aluminium mould, diameter 27

to

30

cm.

1

ready-to-use

short crust.

3

beaten

eggs

+ 50

cl

heavy

cream.

salt, pepper,

nutmeg.

Various

garnishes:

200 g precooked larding

bacon.

or - 1 kg cooked

endives + 200 g shredded

gouda.

or

- 200

g broccoli

+ 100 g small bacon pieces + 50 g blue

cheese.

or

- 200 g salmon + 100 g spinach,

cooked

and

drained.

INDIVIDUAL CHOCOLATE

CAKES

12 individual aluminium

ramekins

60

g butter

200

g bitter

chocolate (more than

50%

cocoa)

100

g caster sugar
4 eggs
1 packet of

baking

powder

70

g sifted flour.

Melt the

chocolate

with the butter

over very

low

heat. Work

the egg

yolks

into the

sugar

until the

mixture becomes smooth.

Add the flour,

melted chocolate

with butter

and finish

with the baking

powder. Beat

the egg

whites

into stiff

peaks and gently

fold

them

into the

mixture. Lightly

butter

and

flour the

aluminium ramekins and

pour the batter into

them (without

dripping

any

on the

edges). Place

the

ramekins

in the 2rd

baking

dish on the

shelf

support

and select

“CAKE”

sequence “BISCUITS”. Unmould and

let cool on a grid.

Serve

with

vanilla crème anglaise

or

coconut ice cream.

SOME RECIPES

EN

POUND CAKE WITH CITRUS

FRUIT

Caramel: 20 lumps

of

sugar (200

g).

Cake: 4 eggs

- 200g granulated sugar - 200g

flour

- 200g

good butter.

2

teaspoons baking

powder.

Fruits: 1

small

tin of citrus fruits in syrup.

Drain

the fruit.

Prepare a caramel icing. When

it

has taken

on

colour,

turn it out into a

cake

pan;

tip it

around

to distribute the

caramel.

Let cool. In the bowl of

an

electric

blender,

mix the

softened

butter with the

sugar.

Add the

whole

eggs one at a

time,

then the sifted

flour.

Add the

baking powder last. Place

the citrus

sections

in a flower

pattern

on the

caramel icing. Pour

in the

batter. Place

in the

oven

on the

“CAKES” setting. Unmould

in a pretty dish

and serve

cold. Other

fruits can be

used,

such

as apples, pears

or apricots.

CZ5701846-00