DeLonghi PEMA 96, PEMX 96 Users Operating And Installation Instructions

DE’LONGHI

COOKING

USERS OPERATING INSTRUCTIONS
INSTALLATION INSTRUCTIONS

DUAL FUEL COOKERS

Dear Customer,

Thank you for having purchased and given your preference to

our product.

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

2

IMPORT ANT SAFETY PRECAUTIONS AND RECOMMENDA TIONS

IMPORTANT: This appliance is designed and manufactured
solely for the cooking of domestic (household) food and is
not suitable for any non domestic application and therefore
should not be used in a commercial environment.
The appliance guarantee will be void if the appliance is used
within a non domestic environment i.e. a semi commercial,
commercial or communal environment.

Read the instructions carefully before installing and using
the appliance.

• This appliance has been designed and manufactured in

compliance with the applicable standards for the household
cooking products, including those for surface temperatures.

 Some people with sensitive skin may have a more pronounced

temperature perception with some components although these
parts are within the limits allowed by the norms.

 The complete safety of the appliance also depends on the correct

use, we therefore recommend to always pay a extreme attention
while using the product, especially in the presence of children.

• After having unpacked the appliance, check to ensure that it is
not damaged and that the oven door closes correctly.

 In case of doubt, do not use it and consult your supplier or a

professionally qualied 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.

• Some appliances are supplied with a protective lm on steel and

aluminium parts. This lm must be removed before using the

appliance.

• IMPORTANT: The use of suitable protective clothing/gloves is

recommended when handling or cleaning this appliance.

• Do not attempt to modify the technical characteristics of
the appliance as this may become dangerous to use. The
manufacturer declines all responsibility for any inconvenience
resulting from the inobservance of this condition.

3

• CAUTION: this appIiance must only be installed in a permanently
ventilated room in compliance with the applicable regulations.

• Do not operate your appliance by means of an external timer or
separate remote-control system.

• Do not carry out cleaning or maintenance operations on the
appliance without having previously disconnected it from the electric
power supply.

• WARNING: Ensure that the appliance is switched off before
replacing the oven lamp to avoid the possibility of electric shock.

• Do not use a steam cleaner because the moisture can get into the
appliance therefore making it unsafe.

• Do not touch the appliance with wet or damp hands (or feet).

• Do not use the appliance whilst in bare feet.

• If you should decide not to use this appliance any longer (or

decide to substitute another 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
unused appliances.

• The various components of the appliance are recyclable. Dispose
of them in accordance with the regulations in force in your country.
If the appliance is to be scrapped, remove the power cord.

• After use, ensure that the knobs are in the off position.

• Children less than 8 years of age shall be kept away unless

continuously supervised.

• This appliance can be used by children aged from 8 years and
above and persons with reduced physical, sensory or mental
capabilities or lack of experience and knowledge if they have been
given supervision or instruction concerning use of the appliance in
a safe way and understand the hazards involved. Children shall not
play with the appliance. Cleaning and user maintenance shall not
be made by children without supervision.

• The manufacturer declines all liability for injury to persons or damage
to property caused by incorrect or improper use of the appliance.

4

• WARNING: During use the appliance and its accessible parts
become hot; they remain hot for some time after use.

– Care should be taken to avoid touching heating elements (on

the hob and inside the oven).

– The door is hot, use the handle.
– To avoid burns and scalds, young children should be kept

away.

• Make sure that electrical cables connecting other appliances in
the proximity of the cooker cannot come into contact with the hob
or become entrapped in the oven door.

• WARNING: Unattended cooking on a hob with fat or oil can be

dangerous and may result in re. NEVER try to extinguish a re
with water, but switch off the appliance and then cover ame e.g.
with a lid or a re blanket.

• WARNING: Danger of re: do not store items on the cooking

surfaces.

• WARNING: When correctly installed, your product meets all
safety requirements laid down for this type of product category.
However special care should be taken around the rear or the
underneath of the appliance as these areas are not designed or
intended to be touched and may contain sharp or rough edges,
that may cause injury.

• FIRST USE OF THE OVEN - it is advised to follow these

instructions:

– Furnish the interior of the oven as described in the chapter

“CLEANING AND MAINTENANCE”.

– Switch on the empty oven on max to eliminate grease from the

heating elements.

– Disconnect the appliance from the electrical power supply, let

the oven cool down and clean the interior of the oven with a
cloth soaked in water and neutral detergent; then dry carefully .

• CAUTION: Do not use harsh abrasive cleaners or sharp metal
scrapers to clean the oven door glass since they can scratch the
surface, which may result in shattering of the glass.

5

• Do not line the oven walls or base with aluminium foil. Do not place
baking trays or the drip tray on the base of the oven chamber.

• Do not cover the hob with aluminium foils.

• FIRE RISK! Do not store ammable material in the oven or in the

storage compartment.

• Always use oven gloves when removing the shelves and food
trays from the oven whilst hot.

• Do not hang towels, dishcloths or other items on the appliance or

its handle – as this could be a re hazard.

• Clean the oven regularly and do not allow fat or oils to build up in
the oven base or tray. Remove spillages as soon as they occur.

• Do not stand on the cooker or on the open oven door.

• Always stand back from the appliance when opening the oven

door to allow steam and hot air to escape before removing the
food.

• SAFE FOOD HANDLING: Leave food in the oven for as short
a time as possible before and after cooking. This is to avoid
contamination by organisms which may cause food poisoning.
Take particular care during warmer weather.

• WARNING: Take care NOT to lift the cooker by the door handle.

• CAUTION: The cooking process has to be supervised. A short

term cooking process has to be supervised continuously.

• The appliance must not be installed behind a decorative door in
order to avoid overheating.

• The oven accessories (e.g. oven wire rack) must be tted

correctly as indicated at page 26.

• If the power supply cable is damaged, it must be replaced only
by an authorized service agent in order to avoid a hazard.

6

COOKING HOB

1

Fig. 1.1

22

4

3

GAS BURNERS AND ELECTRICAL PLATES

1. Auxiliary burner (A) 1,00 kW

2. Semi-rapid burner (SR) 1,75 kW

3. Rapid burner (R) 3,00 kW

4. Triple-ring (TR) 4,00 kW

Notes:

• The electric ignition is incorporated in the knobs.

• The appliance has a safety valve system tted, the ow of gas will be stopped if and

when the ame should accidentally go out.

CAUTION: If the burner is accidentally extinguished, turn the gas off at the control knob

and wait at least 1 minute before attempting to relight.

CAUTION:

Gas appliances produce heat and humidity in the environment in which they are installed.
Ensure that the cooking area is well ventilated by opening the natural ventilation grilles or
by installing an extractor hood connected to an outlet duct.

1

CAUTION:

If the appliance is used for a prolonged time it may be necessary to provide further ventilation

by opening a window or by increasing the suction power of the extractor hood (if tted).

7

CONTROL PANEL

2

Fig. 2.1

8

CONTROLS DESCRIPTION

1. Front right burner control knob

2. Rear right burner control knob

3. Central burner control knob

4. Rear left burner control knob

5. Front left burner control knob

6. Multifunction oven thermostat control knob

7. Multifunction oven function selector control knob

8. Electronic clock/programmer

9. Oven thermostat indicator light

9

7 5 4 3 2 16

Note:

Your appliance has been tted with a cooling fan to achieve optimum efciency of the

controls and to ensure lower surface temperatures are maintained.
When the oven is operating the cooling fan motor switches ON/OFF depending on temperature.
Depending on cooking temperatures and times, the cooling fan may run on even after
appliance has been switched off. The duration of this time is dependent on previous
cooking temperature and duration.

8

USE OF THE HOB BURNERS

3

GAS BURNERS

Gas ow to the burners is adjusted by
turning the knobs (illustrated in g. 3.1)

which control the safety valves.
Make the symbol of the knob match with
the indicator on the control panel to obtain:

- symbol closed valve

- symbol

- symbol

√ The maximum aperture position

permits rapid boiling of liquids, whereas
the minimum aperture position allows
slower warming of food or maintaining
boiling conditions of liquids.

√ To reduce the gas ow to minimum

rotate the knob further anti-clockwise
to point the indicator towards the small

ame symbol.

√ Other intermediate operating

adjustments can be achieved by
positioning the indicator between the
maximum and minimum aperture
positions, and never between the
maximum aperture and closed
positions.

maximum

aperture or ow

minimum

aperture or ow

Fig. 3.1

NOTE:
The knob and symbols may vary.

Caution!
Do not cover the hob with aluminium
foils.

Caution!
The cooking hob becomes very hot
during operation.
Keep children well out of reach.

N.B. When the cooker is not being
used, set the gas knobs to their closed
positions and also close the cock
valve on the gas bottle or the main gas
supply line.

9

LIGHTING THE BURNERS

To ignite the burner, the following
instructions are to be followed:

1. Press in the corresponding knob and

turn counter-clockwise (g. 3.2) to the
full ame position marked by the “ “

symbol (g. 3.1); hold the knob in unt il
the ame has been lit.

 In the case of a mains failure light the

burner with a match or lighted taper.

2. Wait for a few seconds after the gas
burner has been lit before letting go of
the knob (valve activation delay).

3. Adjust the gas valve to the desired
position.

If the burner ame should go out for some

reason, the safety valve will automatically

stop the gas ow.

To re-light the burner, return the knob to
the closed “ ” position, wait for at least
1 minute and then repeat the lighting
procedure.

If your local gas supply makes it difcult

to light the burner with the knob set to
maximum, set the knob to minimum and
repeat the operation.

CHOICE OF THE BURNER

On the control panel, near every knob
there is a diagram that indicates which
burner is controlled by that knob.
The suitable burner must be chosen
according to the diameter and the capacity
used.
As an indication, the burners and the pots
must be used in the following way:

DIAMETERS OF PANS WHICH MAY

BE USED ON THE BURNERS

BURNERS MINIMUM MAXIMUM

Auxliliary 6 cm 14 cm

Semi-rapid 16 cm 24 cm

Rapid 24 cm 26 cm

Triple-ring 26 cm 28 cm

do not use pans with concave or
convex bases

It is important that the diameter of the pot
be suitable to the potentiality of the burner
so as not to compromise the high output
of the burners and therefore energy waste.
A small pot on a large burner does not give
you a boiling point in a shorter amount of
time since the capacity of heat absorption
of a liquid mass depends on the volume
and the surface of the pot.

10

Fig. 3.2

Fig. 3.3

MULTIFUNCTION OVEN

4

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

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 8 different
programs to satisfy every cooking need.
The 8 positions, thermostatically controlled,
are obtained by 4 heating elements which
are:

• Bottom element

• Top element

• Grill element

• Circular element

NOTE:

Upon rst use, it is advisable to operate the

oven (at the maximum temperature) for 60
minutes in the position and for another
15 minutes in the positions and , to
eliminate possible traces of grease on the
heating elements.
Clean the oven and accessories with warm
water and washing-up liquid.

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 mufe, which sends it through

the circular heating element and then

sends it back through the mufe.

 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.

WARNING:
The door is hot, use the handle.
During use the appliance becomes hot. Care should be taken to avoid touching

heating elements inside the oven.
Do not line the oven walls or base with aluminium foil. Do not place baking trays or

the drip tray on the base of the oven chamber.

11

Fig. 4.1

Fig. 4.2

THERMOSTAT KNOB (g. 4.2)

To turn on the heating elements of the oven, set the function selector 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 number.
The elements will turn ON or OFF automatically according to the energy need which is
determined by the thermostat.
The thermostat indicator light on the control panel will illuminate when the oven is switched
on and turns off when the oven reaches the correct temperature.
The light will cycle on and off during cooking.

FUNCTION SELECTOR KNOB (g. 4.1)

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

OVEN LIGHT

By turning the knob onto this setting we light the oven cavity.
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 temperature 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.

LOWER HEATING ELEMENT

In this position only the lower element is switched on.
Heat is distributed by natural convection.
The temperature must be regulated between 50°C and 200 °C with the thermostat knob.

Recommended for:

To complete cooking of dishes that require higher temperature at the bottom.

12

UPPER HEATING ELEMENT

In this position only the upper element is switched on.
Heat is distributed by natural convection.
The temperature must be regulated between 50 °C and the maximum position with the
thermostat knob.

Recommended for:

To complete cooking of dishes that require higher temperature at the top.

GRILLING

The infra-red heating element is switched on.
The heat is diffused by radiation.
Use with the oven door closed and with the thermostat knob to between 50 and 225°C.

In the position also the rotisserie motor come on for cooking with the rotisserie.
For correct use see chapter “USE OF THE GRILL” and “USE OF THE ROTISSERIE”

Note: 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.

Recommended for:

Intense grilling action for cooking with a broiler; browning, crisping, “au gratin”, toasting, 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 200°C maximum for max 30 minutes,
with the thermostat knob.
It is necessary to preheat the oven for about 5 minutes.
For correct use see chapter “GRILLING AND AU GRATIN”.

Use with the oven door closed.
Attention: The oven door becomes very hot during operation. Keep children away.

Recommended for:

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

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 temperature with the
thermostat knob.

Recommended for:

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

13

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 temperature 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 sh, etc.

DEFROSTING FROZEN FOODS

Only the oven fan is on.
To be used with the thermostat knob on “ ” 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.

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.

14

ROASTING

To obtain classical roasting, it is necessary
to remember:

• that it is advisable to maintain a
temperature between 180 and 200°C.

• that the cooking time depends on the
quantity and the type of foods.

SIMULTANEOUS COOKING OF
DIFFERENT FOODS

The MULTIFUNCTION oven set on
position and gives simultaneous

heterogeneous cooking of different foods.

Different foods such as sh, cake and meat

can be cooked together without mixing the

smells and avours.

This is possible since the fats and vapors
are oxidized while passing through the
electrical element and therefore are not
deposited onto the foods.

The only precautions to follow are:

• The cooking temperatures of the
different foods must be as close to as
possible, with a maximum difference
of 20°C - 25°C.

• The introduction of the different dishes
in the oven must be done at different
times in relation to the cooking times
of each one.

The time and energy saved with this type of
cooking is obvious.

OVEN COOKING

T o cook, before introducing the food, preheat
the oven to the desired temperature.
When the oven has reached the desired
temperature, introduce the food, control
the cooking time and tum off the oven
5 minutes before the theoretical time to

recuperate the stored heat.

USE OF THE GRILL

Preheat the oven for about 5 minutes.
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.
Do not grill for longer than 30 minutes at

any one time.
CAUTION: The oven door becomes very

hot during operation. Keep children well
out of reach.

GRILLING AND “AU GRATIN”

Set the switch to position .
Set the thermostat to position 200°C and
after having preheated the oven, simply
place the food on the shelf.
Close the door and let the oven operate
with the thermostat on, until grilling is
complete.
Adding a few dabs of butter before the end
of the cooking time gives the golden “au
gratin” effect.
Note: It is recommended that you do not
grill for longer than 30 minutes at any one
time.

Grilling with the oven door closed.
Do not grill for longer than 30 minutes at

any one time.
CAUTION: The oven door becomes very

hot during operation. Keep children well
out of reach.

COOKING EXAMPLES

Temperatures are approximate as they
vary depending on the quality and amount
of food.
Remember to use ovenproof dishes and
to adjust the oven temperature during
cooking if necessary.

DISH TEMPERATURE

Lasagne 220°C
Baked pasta 220°C
Pizza 225°C
Creole rice 225°C
Baked onions 190°C
Spinach crêpes 185°C
Potatoes baked in milk 185°C
Stuffed tomatoes 180°C

Cheese soufé 170°C

Roast veal 180°C
Grilled veal chops 210°C
Chicken breasts with tomato 180°C
Grilled chicken - roast chicken 190°C

Veal loaf 175°C

Roast beef 170°C
Fillet of sole 175°C
Aromatic hake 170°C
Beignets 160°C
Ring cake 150°C
Plum tart 170°C
Jam tartlets 160°C
Sponge cake 170°C
Sweet dough 160°C
Sweet puffs 170°C
Plain sponge cake 170°C

15