Defy 600SSU, 600STS User Manual

1
OWNER’S
MANUAL
STAINLESS STEEL
SLIMLINE
BUILT-IN OVEN
AND HOB
600STS
600SSU
www.defy.co.za
You can rely on Defy
Six Hundred S
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2 Unpacking 2 Cupboard design 2 Electrical installation 3 Under-counter installation 3 Hob installation 4 Eye-level installation 4 The control panel 5 Thermofan oven 6 Conventional oven 7 Safety advice 7 Ringer timer 8 Solid plates 9 Maintenance and cleaning 13 Problem check 14 Service centres
15 Warranty 16 Features
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S L I M L I N E
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“This appliance must be
and the manufacturer and the
do not accept
for any
due to incorrect
or electrical
Introduction
Congratulations on the purchase of this quality product. We trust that you will enjoy many years of trouble free use. Please read these instructions carefully before using the oven and hob. This manual will provide you with information on how to operate and care for your product in order that you gain the maximum benefit from it.
Unpacking
Please ensure that packaging material is disposed of in a responsible manner. Plastic bags should be cut up to prevent children playing with them and accidentally
Please ensure that packaging material is disposed of in a responsible manner. Plastic suffocating.
bags for example should be cut up to prevent children playing with them and acciden-
Remove all packing from the oven cavity and position the accessories.
tally suffocating. If the appliance is damaged in any way, do not use it. Report the damage to your
If the appliance is damaged in any way, do not use it. Report the damage to your dealer, who will take the necessary corrective action.
dealer, who will take the necessary corrective action.
Cupboard design
Cooking appliances generate considerable heat. The layout and materials of the mounting cabinet should take account of the characteristics of the oven.
Surfaces immediately adjacent to the oven should be able to withstand temperatures of up to 100 C without delaminating or discolouring.
Because the oven vents through the handle, overhanging doors and worktops above the oven may be subjected to heat as well as condensation if very moist foods are being cooked.
Electrical installation
This appliance should not be connected through an earth leakage system. Refer to S.A.B.S. 0142.
Place the oven on the floor in front of the aperture and make the electrical connection before installing. This will ensure enough cable length for subsequent servicing.
Connection to the power supply ensure that the oven is correctly connected and safely earthed. The rated current is printed on the serial number label attached to the oven side trim. The appliance must be connected to the mains through a double pole isolating switch which has a minimum clearance between the contacts of 3 mm. in both poles. A means for disconnection must be provided in the fixed wiring. Hob to oven connection
must be carried out by a licensed electrician, who will
— Two 6 pin electrical plugs are used. ( Refer to label on oven )
3
Installation
Note: The oven cavity must vent through the front only. Avoid gaps between cupboard
sides and the underside of the worktop.
Insert the oven into the cupboard.
Open the door to expose the fixing holes in the side trims.
Secure the oven by 4 countersunk screws (fasteners are not supplied ).
The hob should be installed in a ventilated cupboard fitted with a sturdy worktop.
Secure the hob using the fixing brackets provided.
Under-counter installation
Worktop 32mm - 48mm thick
6
Vent
gap
at
front
only
Top filler piece
Aperture
590 H x 565 W x 570 D
900
Datum
100
590 Aperture
+_3
+_3
0
0
+_3
565 Aperture
0
(210) Floor
Typical section showing ventilation requirements
Hob installation
( 35 )
485
+_3
0
Worktop front
80
+_3
0
560
+_3
0
4
Defy Slimline undercounter ovens may be
installed at eye level if so
This will require the purchase of a wiring extension kit ( part No. 061120 ) from
nearest Defy Service
+ _ 3 0 + _ 3 0 + _ 3 0 + _ 3 0
Left
and
Plate
Ring
time
Ove
Thermost
Right
and
Plate
5
NOTE
Eye - level installation ( optional )
Aperture
590 H x 565 W x 570 D
590 Aperture
565
Aperture
900 Above floor
level
Typical section showing ventilation requirements
Floor
The control panel
60
Thermofan oven ( model 600STS )
Registered by Defy in 1978, Thermofan cooking differs from conventional cooking in that it uses the principle of forced convection within the oven. The advantages are:
1. Both trays may be used at the same time.
2. Different dishes can be cooked simultaneously without flavour or aroma transfer. Hence fish, meat and cakes can be baked at the same time.
3. The oven door may be opened any time for inspection purposes without risking a flop.
4. By circulating hot air around the food, spit-roast chickens may be done without us­ing a rotisserie.
5. Cooking is done at slightly lower temperatures, saving electricity and reducing splatter.
Cooking
Set the oven thermostat to the required temperature.
The indicator light will glow and remain on until the oven has reached the selected
temperature. When the indicator light switches off, the food should be placed in the oven. During cooking the indicator light will cycle on and off as the oven thermostat maintains the selected temperature
After completion, the thermostat must be returned to 0.
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Baking guide
Thermofan baking may be done on both trays simultaneously (small items) or on a
single tray for larger items ( see shelf positions). When using a single tray, the other tray should be removed from the oven.
For small items the entire area of each tray may be utilised. Larger items should be
placed towards the front of the tray.
All ovens extract a certain amount of moisture from the food being cooked. The much
greater capacity of the Thermofan oven allows more food to be cooked and thus more moisture may be released. This is normal and not detrimental to the food or the oven.
For professional results and perfect browning, open the oven door when half the bak-
ing time has lapsed. Then turn the baking tins around so that the sides previously fac­ing the back of the oven now face the front.
Caution: Thermofan baking relies on good contact between the bottom of the cake tin and the oven tray. Do not use spring form baking tins with a raised bottom. The lack of contact will cause the bottom of the cake to be underdone. These tins may be used on a wire shelf where no insulating air space is created.
Position 4 and 2 = T/fan baking (small items) Position3 = Grill Position 2 = T/Fan baking (large items —single tray usage). Position 1 = T/Fan roasting ( large)
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