Caple MULTIFUNCTION OVENS Instructions For Use Manual

MULTI-FUNCTION

OVENS

Instruction for the use - Installation advice

KEEP IN A SAFE PLACE

Before operating this oven,

please read these instructions carefully

2

Dear Customer,

Thank you for having purchased and given your pref-

erence to our product.

The safety precautions and recommendations reported
below are for your own safety and that of others. They
will also provide a means by which to make full use of
the features offered by your appliance.

Please preserve this booklet carefully. It may be useful
in future, either to yourself or to others in the event that
doubts should arise relating to its operation.

This appliance must be used only for the task it has
explicitly been designed for, that is for cooking food­stuffs. Any other form of usage is to be considered as
inappropriate and therefore dangerous.

The manufacturer declines all responsibility in the
event of damage caused by improper, incorrect or illog­ical use of the appliance.

DECLARATION OF CECONFORMITY

– This oven has been designed to be used only for cooking. Any other use (such as

heating a room) is improper and dangerous.

– This oven has been designed, constructed, and marketed in compliance with:

- safety requirements of EEC Directive “Low voltage” 73/23

- safety requirements of EEC Directive “EMC” 89/336;

- requirements of EEC Directive 93/68.

3

IMPORTANT PRECAUTIONS AND RECOMMENDATIONS

– After having unpacked the appliance, check to ensure that it is not damaged.

If you have any doubts, do not use it and consult your supplier or a professionally
qualified technician.

– Packing elements (i.e. plastic bags, polystyrene foam, nails, packing straps, etc.)

should not be left around within easy reach of children, as these may cause serious
injuries.

– Do not attempt to modify the technical characteristics of the appliance as this may

become dangerous to use.

– Do not carry out cleaning or maintenance operations on the appliance without having

previously disconnected it from the electric power supply.

– If you should decide not to use this appliance any longer (or decide to substitute an

older model), before disposing of it, it is recommended that it be made inoperative in
an appropriate manner in accordance to health and environmental protection regula­tions, ensuring in particular that all potentially hazardous parts be made harmless,
especially in relation to children who could play with old appliances.

IMPORTANT PRECAUTIONS AND RECOMMENDATIONS FOR USE OF ELECTRICAL
APPLIANCES

Use of any electrical appliance implies the necessity to follow a series of fundamental
rules. In particular:
– Never touch the appliance with wet hands or feet;
– do not operate the appliance barefooted;
– do not allow children or disabled people to use the appliance without your supervision.

The manufacturer cannot be held responsible for any damages caused by improper,
incorrect or unreasonable use of the appliance.

USING THE OVEN FOR THE FIRST TIME

You are advised to carry out the following operations:
– Furnish the interior of the oven as described at chapter “Cleaning and maintenance”
– Switch the empty oven ON at maximum temperature for about two hours to eliminate

traces of grease and smell from the components.

– Let the oven to cool down, switch off the electrical supply, then clean the inside of

the oven with a cloth soaked in water and neutral detergent and dry thoroughly.

4

Control panel

11

Fig. 1.1

A
U
T
O

40

50

60

100

30

0

20

10

90

80

70

110

120

6-71(A or B)

4

A
U
T
O

P

2

3

51(A or B)

4

8-9-101(A or B)

4

11-121(A or B)

4

0

2

3

0

2

3

0

2

3

0

TYPES OF THERMOSTAT

Depending on the models the thermostat
could be of type A (50 to 225°C) or type
B (50 to 250°C)

A

Fig. 1.2

Fig. 1.3

Fig. 1.4

B

CONTROL PANEL

1. Oven thermostat knob (type A or B)

2. Oven switch knob

3. Power on indicator lamp

4. Oven temperature indicator lamp

5. Electronic programmer

6. Electronic clock/end cooking timer

5

55

50

45

40

35

30

25

20

15

10

5

0

6-7 1(A or B)

4

A
U
T
O

P

2

3

5 1(A or B)

4

1(A or B)

4

1(A or B)

4

8-9-10

11-12

A
U
T
O

0

2

3

0

2

3

0

2

3

0

Fig. 1.5

Fig. 1.6

Fig. 1.7

Fig. 1.8

7. Electronic clock

8. Clock programmer (start-end)

9. Electric clock with alarm

10. Electric clock

11. Timer (120’ cut-off)

12. 60’ alarm

6

GENERAL FEATURES

As its name indicates, this is an oven
that presents particular features from an
operational point of view.
In fact, it is possible to insert 7 different
programs to satisfy every cooking need.
The 7 positions, thermostatically con­trolled, are obtained by 4 heating ele­ments which are:

- Lower element 1300 W

- Upper element 1000 W

- Grill element 2000 W

- Circular element 2200 W

NOTE:

Upon first use, it is advisable to operate
the oven at the maximum temperature
(thermostat knob on position 225) for 60
minutes in the position and to
eliminate possible traces of grease on
the heating elements.

Repeat the operation for another 15
minutes with the grill element by turn on
it as explained in the chapters
GRILLING and USE OF THE GRILL.

Attention: the oven door becomes
very hot during operation.
Keep children away.

How to use the oven

22

GREASE FILTER (some models only)

– A special screen is provided at the

back of the oven to catch grease par­ticles, mainly when meat is being
roasted (see page 24).

– When baking pastry etc. this filter

should be removed.

– Always clean the filter after cooking as

any solid residues on it might adverse­ly affect the oven performance.

OPERATING PRINCIPLES

Heating and cooking in the MULTI­FUNCTION oven are obtained in the fol­lowing ways:

a. by normal convection

The heat is produced by the upper
and lower heating elements.

b. by forced convection

A fan sucks in the air contained in the
oven muffle, which sends it through
the circular heating element and then
sends it back through the muffle.
Before the hot air is sucked back
again by the fan to repeat the
described cycle, it envelops the food
in the oven, provoking a complete and
rapid cooking. It is possible to cook
several dishes simultaneously.

c. by semi-forced convection

The heat produced by the upper and
lower heating elements is distributed
throughout the oven by the fan.

d. by radiation

The heat is irradiated by the infra red
grill element.

e. by radiation and ventilation

The irradiated heat from the infra red
grill element is distributed throughout
the oven by the fan.

f. by ventilation

The food is defrosted by using the
fan only function without heat.

7

THERMOSTAT KNOB (fig. 2.1A - 2.1B)

To turn on the heating elements of the
oven, set the switch knob on the desired
program and the thermostat knob onto
the desired temperature.
To set the temperature, it is necessary
to make the knob indicator meet the cho­sen value.
The elements will turn on or off automat­ically according to the energy need
which is determined by the thermostat.
The operation of the heating elements is
signalled by a light placed on the control
panel.

0

Fig. 2.2Fig. 2.1B

FUNCTION SELECTOR KNOB (fig. 2.2)

Rotate the knob clockwise to set the
oven for one of the following functions:

OVEN LIGHT

By turning the knob onto this setting (see
picture aside) we light the oven cavity
(15 W).
The oven remains alight while any of
the functions is on.

TRADITIONAL CONVECTION
COOKING

The upper and lower heating elements
are switched on.
The heat is diffused by natural convec­tion and the temperature must be regu­lated between 50°C and the maximum
position with the thermostat knob.
It is necessary to preheat the oven
before introducing the foods to be
cooked.

Recommended for:

For foods which require the same cook­ing temperature both internally and
externally, i. e. roasts, spare ribs,
meringue, etc.

Fig. 2.1A

8

GRILLING

The infra-red heating element is switched
on. The heat is diffused by radiation.

Use with the oven door closed and the
thermostat knob must be regulated
between 50°C and the maximum posi­tion.
For correct use see chapter “USE OF THE
GRILL”.

Recommended for:

Intense grilling action for cooking with the
broiler; browning, crisping, “au gratin”,
toasting, etc.

DEFROSTING FROZEN FOODS

Only the oven fan is on.
To be used with the thermostat knob on
“0” or “●” position because the other
positions have no effect.
The defrosting is done by simple venti­lation without heat.

Recommended for:

To rapidly defrost frozen foods; 1 kilo­gram requires about one hour.
The defrosting times vary according to
the quantity and type of foods to be
defrosted.

HOT AIR COOKING

The circular element and the fan are on.
The heat is diffused by forced convec­tion and the temperature must be regu­lated between 50°C and the maximum
position with the thermostat knob.
It is not necessary to preheat the oven.

Recommended for:

For foods that must be well done on the
outside and tender or rare on the inside,
i. e. lasagna, lamb, roast beef, whole
fish, etc.

VENTILATED GRILL COOKING

The infra-red ray grill and the fan are
on.
The heat is mainly diffused by radiation
and the fan then distributes it throughout
the oven.
The temperature must be regulated
between 50°C and the maximum posi-
tion with the thermostat knob.
It is necessary to preheat the oven for
about 5 minutes.
For correct use see chapter “GRILLING
AND AU GRATIN.

Grilling with the oven door closed.

Recommended for:

For grill cooking when a fast outside
browning is necessary to keep the juices
in, i. e. veal steak, steak, hamburger,

etc.

9

MAINTAINING TEMPERATURE
AFTER COOKING OR SLOWLY
HEATING FOODS

The upper element and the circular ele­ment connected in series, are switched
on; also the fan is on.
The heat is diffused by forced convection
with the most part being produced by the
upper element.
The temperature must be regulated
between 50° and 140 °C with the thermo­stat knob.

Recommended for:

To keep foods hot after cooking.
To slowly heat already cooked foods.

CONVECTION COOKING WITH
VENTILATION

The upper and lower heating elements
and the fan turn on.
The heat coming from the top and bot­tom is diffused by forced convection.
The temperature must be regulated
between 50°C and the maximum posi­tion with the thermostat knob.

Recommended for:

For foods of large volume and quantity
which require the same internal and
external degree of cooking; for ex: rolled
roasts, turkey, legs, cakes, etc.

The outdoor parts of the oven
become hot during operation.

Keepchildren well out of reach.

COOKING ADVICE

STERILIZATION

Sterilization of foods to be conserved, in
full and hermetically sealed jars, is done
in the following way:

a. Set the switch to position .
b. Set the thermostat knob to position

185 °C and preheat the oven.

c. Fill the dripping pan with hot water.
d. Set the jars onto the dripping pan

making sure they do not touch each
other and the door and set the ther­mostat knob to position 135 °C.

When sterilization has begun, that is,
when the contents of the jars start to
bubble, turn off the oven and let cool.

REGENERATION

Set the switch to position and the
thermostat knob to position 150° C.
Bread becomes fragrant again if wet with
a few drops of water and put into the
oven for about 10 minutes at the highest
temperature.

ROASTING

To obtain classical roasting, it is neces­sary to remember:

– that it is advisable to maintain a tem-

perature between 180 and 200 °C.

– that the cooking time depends on the

quantity and the type of foods.

10

USE OF THE GRILL

Set the switch to position and the
thermostat knob between 50°C and the

maximum position.

Leave to warm up for approximately 5
minutes with the door closed.

Introduce the food to be cooked, posi­tioning the rack as close to the grill as
possible.

The dripping pan should be placed
under the rack to catch the cooking
juices and fats.

Grilling with the oven door closed.
Grilling with the oven door closed and

do not for longer than 30 minutes at
any one time.

Attention: the oven door becomes
very hot during operation.
Keep children away.

COOKING DIFFERENT DISHES AT
THE SAME TIME

With the function selector in position
, the ventilated oven allows you to cook
different types of food at the same time.

Fish, cakes and meat can be cooked
together without the smells and flavours
mixing.
The only precautions required are the
following:

– The cooking temperatures must be as

close as possible with a maximum dif­ference of 20° - 25°C between the dif­ferent foods.

– Different dishes must be placed in the

oven at different times according to
the cooking time required for each
one. This type of cooking obviously
provides a considerable saving on
time and energy.

GRILLING AND “AU GRATIN”

Grilling may be done without the roast­ing jack on position of the switch,
because the hot air completely envelops
the food that is to be cooked.
Set the thermostat knob between 50°C
and the maximum position and after
having preheated the oven, simply place
the food on the rack.
Close the door and let the oven operate
until grilling is done.
Adding a few dabs of butter before the
end of the cooking time gives the golden
“au gratin” effect.

Grilling with the oven door closed.
It is recommended that you do not
grill for longer than 30 minutes at any
one time.
Attention: the oven door becomes
very hot during operation.
Keep children away.