Elba COOK MASTER line Instructions For Use Manual
Cookers - Cuisinières
Instruction for the use - Mode d’emploi
COOK
130 cm
MASTERline
2
Identification label
Plaquette des caractéristiques
136 EX 634
136 EX 636
136 EX 838
Models - Modéles
Mode d’emploi - Conseils pour l’installation
Français Page 55
Instruction for the use - Installation advice
English Page 3
3
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 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.
Instruction for the use
English
GB
DECLARATION OF CECONFORMITY
This cooking hob has been designed, constructed, and marketed in compliance with:
- Safety requirements of the "Gas" Directive 90/396/EEC;
- Safety requirements of EEC Directive “Low voltage” 73/23;
- Safety requirements of EEC Directive “EMC” 89/336;
- Requirements of EEC Directive 93/68.
4
TIPS FOR THE USER
•
During and after use of the cooker,
certain parts will become very hot.
Do not touch hot parts.
•
Keep children away from the cooking hob when it is in use.
•
After use, ensure that the knobs are
in position ● (off), and close the
main gas delivery valve or the gas
cylinder valve.
•
In case of difficulty in the gas taps
operation, call Service.
Risk of fire!
•
Do not leave inflammable material
on the cooktop, on the ovens or on
the drawer.
•
Make sure that the electrical cables
of other appliances installed nearby
cannot come into contact with the
cooktop.
IMPORTANT INSTRUCTIONS AND
ADVICE FOR THE USE OF ELECTRICAL
APPLIANCES
The use of any electrical appliance
requires the compliance with some
basic rules, namely:
– do not touch the appliance with wet
or damp hands (or feet)
– do not use the appliance bare feet
– do not allow the appliance to be
operated by children or disabled
without overseeing.
The manufacturer cannot be deemed
responsible for damages caused by
wrong or incorrect use.
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.
5
USEFUL HINTS
After removing the appliance from its
packing, make sure of its integrity.
In case of doubt, please apply to your
supplier or to a qualified engineer.
The packing materials (plastic bags,
polyfoam, nails, metal strips etc.) must
be moved away from the reach of the
children as potential sources of danger.
– Do not attempt to alter the technical
features of the appliance as this may
result very dangerous.
– Do not carry out any operation of
cleaning or maintenance without prior
disconnection of the appliance from
the electric supply.
– Do not line the oven walls with alu-
minium foil. Do not place baking trays
or the drip tray on the base of the
oven chamber.
– 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.
– Appliances produce heat and humidi-
ty 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.
– If the appliance is used for a pro-
longed time it may be necessary to
provide further ventilation by opening
a window or by increasing the suction
power of the extractor hood (if fitted).
– Read the instructions carefully before
installing and using the appliance.
CAUTION: this apparatus must only
be installed in a permanently ventilated room in compliance with the applicable regulations.
FIRST USE THE OVEN
It is advised to follow these instructions:
• Furnish the interior of the oven by
placing the wire racks as described at
chapter “
CLEANING AND MAINTE-
NANCE
”.
• Insert shelves and tray.
• Turn on the oven, and operate at the
maximum temperature in order to
eliminate any traces of grease on the
heating elements (see oven operating
instructions for the specific model).
• Clean the interior of the oven with
cloth soaked in water and detergent
(neutral) then dry carefully.
6
11 COOKING HOB
Fig. 1.1a
2
3
4
4
1
2
5
6
TECHNICAL FEATURES - Cooking hob
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 burner (TC) 3,50 kW
5
. Hi-light cooking zone
Ø 180 1800 W
6.
Hi-light cooking zone
Ø 145 1200 W
136 EX 634
Cooker: Cat: II 2H3+
Note:
The electric ignition is incorporated in the knobs.
The appliance has a safety valve system fitted, the flow of gas will be stopped if and
when the flame should accidentally go out.
Attention: Do not use the ceramic zones if the glass surface is broken or cracked in any
way. Please disconnect the appliance from the mains and contact the after-sales service.
7
CONTROL PANEL
136 EX 634
Fig. 1.1b
CONTROL PANEL - Controls description
1.Conventional oven thermostat knob (top left oven)
2. Conventional oven switch knob (top left oven)
3.Conventional oven thermostat knob (bottom left oven)
4. Conventional oven switch knob (bottom left oven)
5. Front left triple-ring burner control knob (4)
6. Rear left semi-rapid burner control knob (2)
7. Rear central rapid burner control knob (3)
8.Front central auxiliary burner control knob (1)
9. Front central hi-light cooking zone control knob (6)
10. Rear central hi-light cooking zone control knob (5)
11.Rear right semi-rapid burner control knob (2)
12.Front right triple-ring burner control knob (4)
13.Electronic programmer
(
right
oven only)
14.Multifunction oven thermostat knob(right
oven)
15.
Multifunction oven switch knob(right
oven)
16.Indicator light (right
oven
)
17. Rear cooking zone residual heat indicator
18. Cooking zones control lamp
19. Front cooking zone residual heat indicator
20.Indicator light (bottom left oven)
21.Indicator light (top left oven)
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8
COOKING HOB
Fig. 1.2a
2
3
4
4
1
2
5
TECHNICAL FEATURES - Cooking hob
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 burner (TC) 3,50 kW
5. Ceramic griddle 1300 W
136 EX 636
Note:
The electric ignition is incorporated in the knobs.
The appliance has a safety valve system fitted, the flow of gas will be stopped if and
when the flame should accidentally go out.
Attention: Do not use the ceramic griddle if the glass surface is broken or cracked in any
way. Please disconnect the hob from the mains and contact the after-sales service.
Cooker: Cat: II 2H3+
9
CONTROL PANEL
136 EX 636
CONTROL PANEL - Controls description
1.Conventional oven thermostat knob (top left oven)
2. Conventional oven switch knob (top left oven)
3.Conventional oven thermostat knob (bottom left oven)
4. Conventional oven switch knob (bottom left oven)
5. Front left triple-ring burner control knob (4)
6. Rear left semi-rapid burner control knob (2)
7. Rear central rapid burner control knob (3)
8.Front central auxiliary burner control knob (1)
9. Ceramic griddle control knob (5)
10.Rear right semi-rapid burner control knob (2)
11.Front right triple-ring burner control knob (4)
12.Electronic programmer
(
right
oven only)
13.Multifunction oven thermostat knob(right
oven)
14.
Multifunction oven switch knob(right
oven)
15.Indicator light (right
oven
)
16. Ceramic griddle control lamp
17.Indicator light (bottom left oven)
18.Indicator light (top left oven)
Fig. 1.2b
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10
COOKING HOB
Fig. 1.3a
2
3
3
4
4
1
1
2
TECHNICAL FEATURES - Cooking hob
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 burner (TC) 3,50 kW
136 EX 838
Note:
The electric ignition is incorporated in the knobs.
The appliance has a safety valve system fitted, the flow of gas will be stopped if and
when the flame should accidentally go out.
Cooker: Cat: II 2H3+
11
CONTROL PANEL
136 EX 838
CONTROL PANEL - Controls description
1.Conventional oven thermostat knob (top left oven)
2. Conventional oven switch knob (top left oven)
3.Conventional oven thermostat knob (bottom left oven)
4. Conventional oven switch knob (bottom left oven)
5. Front left triple-ring burner control knob (4)
6. Rear left semi-rapid burner control knob (2)
7. Rear left central rapid burner control knob (3)
8.Front left central auxiliary burner control knob (1)
9. Rear right central auxiliary burner control knob (1)
10. Front right central rapid burner control knob (3)
11.Rear right semi-rapid burner control knob (2)
12.Front right triple-ring burner control knob (4)
13.Electronic programmer
(
right
oven only)
14.Multifunction oven thermostat knob(right
oven)
15.
Multifunction oven switch knob(right
oven)
16.Indicator light (right
oven
)
17.Indicator light (bottom left oven)
18.Indicator light (top left oven)
Fig. 1.3b
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22 USE OF COOKING HOB
Fig. 2.1
GAS BURNERS
Each burner is controlled by a gas tap
assuring the opening and the closing of
the gas supply (Fig. 2.1).
Make the lever of the knob match with
the indicator on the control panel to
obtain:
– symbol
● = off
– symbol = full on
(nominal rate)
– symbol = reduced rate
- The electric ignition is incorporated in
the knobs (★ symbol beside flame
- max. heat/max. gas flow fig. 2.1).
- The maximum setting permits rapid
boiling of liquids, whereas the minimum setting allows slower warming of
food or maintaining simmering conditions of liquids.
- Other intermediate operating can be
achieved by positioning the control
knob indicator between the maximum
and minimum setting, but not between
the maximum and off positions.
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.
Caution!
the cooking hob becomes very hot
during operation.
Keep children well out of reach.
13
Fig. 2.3
Fig. 2.2
LIGHTING GAS BURNERS FITTED
To ignite the burner, the following
instructions are to be followed:
1) Press in the corresponding knob and
turn counter-clockwise (fig. 2.2 to the
full flame position marked by the
symbol (fig. 2.1) and hold the knob in
until the flame has been lit.
In the case of a mains failure light the
burner with a match or lighted taper.
2) Wait for about ten 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 flame should go out for
some reason, the safety valve will automatically stop the gas flow.
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 difficult
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:
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 shorten
amount of time since the capacity of
heat absorption of a liquid mass
depends on the volume and the surface
of the pot.
DIAMETERS OF PANS WHICH MAY BE USED
ON THE HOBS
BURNERS MINIMUM MAX.
Auxiliary 12 cm 14 cm
Semirapid 16 cm 24 cm
Rapid 24 cm 26 cm
Triple-ring 26 cm 28 cm
Wok max 36 cm
do not use pans with concave or convex bases
14
Fig. 2.4b
Fig. 2.4a
WRONG
CORRECT
SPECIAL GRID FOR WOKS (fig. 2.4a - 2.4b)
The special grid for woks rests on the grid of the triple ring burner.
Warning:
– Using woks without this special grid could seriously damage the burner.
– Do not use this grid with flat bottomed pans (fig. 2.4a - 2.4b).
IMPORTANT:
The special grille for wok pans (fig. 2.4b) MUST BE PLACED ONLY over the pan-rest for
the triple-ring burner.
15
Fig. 2.6
1
2
3
4
5
6
7
8
9
10
11
12
Fig. 2.5
USE OF VITROCERAMIC HOB
IMPORTANT NOTE:
The heating elements incorporate a
thermolimiter that switches ON/OFF the
element in all settings to protect any
overheating of the ceramic glass.
The use of incorrect pans and/or wrong
pan positioning will cause the temperature limiter to operate more frequently,
resulting in a reduction of cooking performance.
“HI-LIGHT” RADIANT ZONES
The heating element is formed of a coil
of resistant material which reaches the
working temperature quickly.
Operation of the cooking zone is controlled by a continuous energy regulator
from 1 (minimum position) to 12 (maximum temperature).
“HI-LIGHT” RADIANT ZONE
CONTROL KNOBS
Operation of the cooking zone is controlled by a continuous energy regulator
from 1 (minimum position) to 12 (maximum temperature) fig. 2.5.
The heat intensity can be regulated continuously from “0” (off) to “12” (max).
The ceramic surface of the hob allows a
fast transmission of heat in the vertical
direction, from the heating elements
underneath the ceramic glass to the
pans set on it.
The heat does not spread in the horizontal direction, so that the glass stays
“cool” at only a few centimetres from the
cooking plate.
The 2 cooking zones are shown by dark
disks on the ceramic surface.
Check that the cooker top is clean.
16
After a short period of use, experience will teach you which setting is the right one for
your needs.
COOKING HINTS
Cooking plate
controlled 12
position switch
Fig. 2.7
1
2
3
4
5
6
7
8
9
10
11
12
Heating
Cooking
Roasting-frying
TYPE OF COOKING
Switched OFF
For melting operations
(butter, chocolate).
To maintain food hot and to
heat small quantities of liquid (sauces, eggs).
To heat bigger quantities; to
whip creams and sauces.
(vegetables, fruits, soups).
Slow boiling, i.e.: boiled
meats, spaghetti, soups,
continuations of steam cooking of roasts, stews, potatoes.
For every kind of frying, cutlets, uncovered cooking, i.e.:
risotto.
Browning of meats, roasted
potatoes, fried fish,
omelettes, and for boiling
large quantities of water.
Fast frying, grilled steaks,
etc.
0
Position
of switch
1
2
4
5
6
2
3
4
6
7
7
8
8
9
10
11
12
17
Fig. 2.8
Caution!
the cooking hob becomes very
hot during operation.
Keep children well out of reach.
Do not scratch the cooktop with
cutting or sharp objects.
Do not use the cooktop as a work
surface.
RESIDUAL HEAT INDICATOR
The appliance also features 2 warning
lights (located in the control panel above
the Hi-light zone control knobs) which
are connected to the corresponding
plate.
When the temperature of a cooking plate
is above 60°C, the relevant warning
lights will also light up to warn of heat on
the surface of the hob.
This light also stays on after the cooking
plate has been switched off to show that
the hob surface is still hot.
This residual heat will lasts for a long
time after the cooking plate has been
switched off.
During this time you should avoid
touching the hob surface over the
cooking area.
Please pay special attention to
ensure that children are not
allowed near the hob.
The light will switch off automatically as
soon as the surface temperature of the
cooking plate falls below 60°C.
COOKING HINTS:
– To reduce the cooking time, you can
turn the control knob to the max when
you switch the plate on.
After a short time you can set the
control knob to the position required
for cooking.
– You should only use pots and pans
with flat bases (pans with the test
mark for glass-ceramic hobs are
available from specialist shops).
The diameter of the pan should match
that of the cooking plate (or be slightly
bigger) to make the most of the
energy.
– Since the cooking surface will stays
hot for a certain time after the plate
has been switched off, you can switch
it off 5 or 10 minutes before the end
of the cooking.
The residual heat of the hob will
complete the cooking.
– To save electricity, use pan lids
whenever possible.
– Never cook the food directly on the
glass ceramic cooktop.
18
CLEANING
Before you begin cleaning make sure
that the appliance is switched off.
Remove spillages and other types of
incrustations.
Dust or food particles can be removed
with a damp cloth.
If you use a detergent, please make sure
that it is not abrasive or scouring.
Abrasive or scouring powders can damage the glass surface of the hob.
All traces of the cleaner must be
removed with a damp cloth.
Do not put articles on the hob which can
melt: i.e plastic, aluminium foil, sugar,
sugar syrup mixtures etc.
If any of these products items have melted on the ceramic surface, you should
remove it immediately (when the surface
is still hot) by using a scraper to avoid
any permanent damage to the surface of
the hob.
Avoid using a knife or other sharp utensils since these can damage the ceramic.
Do not use steel wool or an abrasive
sponge which could scratch the surface
permanently.
ATTENTION: MOST IMPORTANT!
If cleaning the glass ceramic hob
using a special scraper tool take extra
care to avoid damaging the seal at the
edges of the glass ceramic surface.
Fig. 2.9
HINTS FOR SAFE USE OF THE HOBS
– Before switching on, check which
knob controls the required hob. You
are advised to place the saucepan on
the hob before switching on and to
take it off after switching off.
– Use saucepans with an even flat bot-
tom (be careful of cast iron
saucepans). Uneven bottoms can
scratch the pyroceram surface. Check
that the bottom is clean and dry.
– Check that the saucepan handle does
not protrude from the top to avoid
knocking it over. This precaution also
makes it more difficult for children to
reach the saucepan.
– Do not use the top if the surface is
broken or damaged.
– Do not bend over the hobs when they
are on.
– Do not leave aluminium foil, grease-
proof paper etc. or plastic on the hob
when it is hot.
– Remember that the hobs stay hot for
quite a long time (approx. 30 min.)
after they have been switched off.
– Scrupulously follow the cleaning
instructions.
– Do not drop heavy or sharp objects on
the glass ceramic cooktop.
– If you note a crack in the cooktop,
switch the appliance off immediately and call the After-Sales Service.
– Never cook the food directly on the
glass ceramic cooktop, but in special
pans or containers.
19
1
2
3
4
5
6
7
8
9
10
11
12
Fig. 2.10
CERAMIC GRIDDLE
Caution!
The griddle becomes very hot during use and remains very hot even
after it is switched off.
Keep children well out of reach.
USING THE CERAMIC GRIDDLE FOR
THE FIRST TIME
– Remove the adhesive film which pro-
tects some parts.
– Remove any residual glue carefully,
without using abrasive substances, to
avoid scratching the surfaces.
– Clean the cooking surface carefully.
– Switch the griddle on by turning the
power setting knob to the maximum
position (11-12) for about 15 minutes
to remove residual working greases.
The griddle reaches the working temperature very quickly and can grill any food,
without fat and oil, directly on the radiant
zone's glass-ceramic surface.
Operation of the radiant zone is controlled by a continuous
12-position power regulator.
The signal lamp lights up when the griddle is ON.
USE OF THE CERAMIC GRIDDLE
– Before cooking make sure that the
radiant zone is clean.
– Switch the griddle on by turning the
knob to position 12.
– Preheat until the cooking surface
becomes red.
– Then turn the knob to the position
required. The numbers from 1 to 12
indicate the working positions with
temperature increasing as the number
increases.
– Place the food on the radiant zone
and check the cooking by eye.
– Turn off the griddle by turning the
knob to position “0”.
– As the radiant zone remains hot for
some time after the hob is switched
off, turn the zone off a few minutes
before the end of cooking.
The residual heat will complete the
cooking.
– Do not use the griddle for more
than 30 minutes.
20
TIPS FOR GRILLING:
– Preheat the radiant zone sufficiently to
obtain quick and uniform cooking.
– Do not pour water on the cooking sur-
face when it is switched on or still hot.
– If cooking very fatty foods, leave the
griddle switched on for a few minutes
after cooking is finished, to burn off
the fatty residues.
ADVICE FOR THE SAFE USE OF
CERAMIC GRIDDLE
– Do not lean on the cooking zones
when they are switched on.
– Do not put aluminium foil or plastic
objects on the cooking zones when
they are hot.
– Do not leave objects of any type on
the surfaces made of ceramic, glass
or similar fragile material.
– Remember that the cooking zones
remain hot for some time after they
are switched off (about 30 min.).
– Follow the cleaning instructions care-
fully.
– If you note a crack in the cooktop,
switch the appliance off immediately
and call the After-Sales Service.
Do not scratch the cooktop with
cutting or sharp objects.
Do not use the cooktop as a work
surface.
CAUTION: Never use abrasive substances or no-neutral detergent
which could irreversibly damages.
CLEANING THE CERAMIC GRIDDLE
Make sure that the cooktop is switched
off before cleaning it.
– Remove any encrustation.
– Remove dust with a damp cloth.
– Detergents can be used, but they
must not be abrasive or corrosive.
– Any remaining detergent must be
completely removed with a damp
cloth.
– Do not put any objects on the cooktop
which can melt with heat, such as
plastic objects, aluminium foil, sugar
or sugar products.
– If any object melts on the cooktop,
remove it immediately (while the cooktop is still hot) using a special scraper,
to prevent any irreversible damage to
the glass ceramic surface.
– Do not use knives or sharp objects
which could damage the cooktop surface.
– Do not use abrasive sponges or pads
which could irreversibly damage the
glass ceramic surface.
21
33 MULTIFUNCTION ELECTRIC OVEN (Right oven)
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 7 different
programs to satisfy every cooking need.
The 7 positions, thermostatically controlled, are obtained by 4 heating elements which are:
– Bottom element 1300 W
– Top element 1000 W
– Grill element 2000 W
– Circular element 2200 W
NOTE:
Upon first use, it is advisable to operate
the oven for 30 minutes in the position
and for another 15 minutes at the
maximum temperature (thermostat knob
on position 250) 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 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.
WARNING:
The door is hot, use the handle.
22
FUNCTION SELECTOR KNOB (fig. 3.2)
Rotate the knob clockwise to set the
oven for one of the following functions:
THERMOSTAT (fig. 3.1)
This only sets the cooking temperature
and does not switch the oven on. Rotate
clockwise until the required temperature
is reached (from 50 to 250).
125
150
175
200
225
100
50
75
250
Fig. 3.1
Fig. 3.2
OVEN LIGHT
By turning the knob onto this setting 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 250° C 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.
23
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° and 200°C maximum
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.
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:
For grill cooking when a fast outside
browning is necessary to keep the juices
in, i. e. veal steak, steak, hamburger, etc.
GRILLING
The infra-red heating element is switched
on. The heat is diffused by radiation.
Use with the function selector knob to
position and the thermostat knob
between 50°C and 225°C maximum
and with the oven door closed
.
For correct use see chapter “USE OF
THE GRILL”
Before using the grill, preheat for about
five minutes.
Always grill with the oven door closed
and do not use the 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.
Recommended for:
Intense grilling action for cooking with a
broiler; browning, crisping, “au gratin”,
toasting, etc.
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° and 250 °C 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.
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.
24
The external parts of the oven
become hot during operation.
Keep children well out of reach.
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° and 250 °C 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.
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.
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.
THAWING AND WARMING UP
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
heat 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.
25
GRILLING AND “AU GRATIN”
Grilling may be done by selecting
grill+fan setting with the function
selector knob, because the hot air completely envelops the food that is to be
cooked.
Set the thermostat knob between 50°C
and 200°C maximum and after having
preheated the oven, simply place the
food on the grid.
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.
USE OF THE GRILL
Set the function selector knob to position
and the thermostat knob between
50°C and 225°C maximum.
Leave to warm up for approximately 5
minutes with the door closed.
Introduce the food to be cooked, positioning the grill pan as close to the grill
as possible.
Insert the drip pan under the rack to collect the cooking juices.
Always grill with the oven door
closed.
Grilling with the oven door closed and
not for longer than 30 minutes at any
one time.
Attention: the oven door becomes
very hot during operation.
Keep children away.
SIMULTANEOUS COOKING OF
DIFFERENT FOODS
The MULTI-FUNCTION oven set on
position
and
gives simultaneous
heterogeneous cooking of different foods.
Different foods such as fish, cake and
meat can be cooked together without
mixing the smells and flavours.
This is possible since the fats and vapours
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° - 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
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the
oven and introduce it together with the
food, when the oven has reached the
desired temperature.
Check the cooking time and turn off the
oven 5 minutes before the theoretical
time to recuperate the stored heat.
26
44 CONVECTION OVEN (Bottom left oven)
GENERAL FEATURES
The convection oven is equipped with 3
electrical heating elements:
– 2 elements (upper and lower) for nor-
mal oven cooking
– 1 grill element, on the top of the oven,
for grilling which must be done with the
oven door closed.
The input of the elements is:
– Upper element, 1000 W
– Lower element, 1300 W
– Grill element, 2000 W
250
225
125
150
175
200
100
50
75
Fig. 4.2 Fig. 4.3
Fig. 4.1
IMPORTANT
To open the bottom left door operate as
indicated in fig. 4.1.
27
THERMOSTAT KNOB
(Fig. 4.2)
This only sets the cooking temperature
and does not switch the oven on.
Rotate clockwise until the required temperature is reached (from 50 to 250).
OVEN LIGHT
By turning the knob onto this setting we
light the oven cavity (15 W).
The oven remains alight while any of the
functions is on.
FUNCTION SELECTOR KNOB (fig. 4.3)
Rotate the knob clockwise to set the
oven for one of the following functions:
OPERATING PRINCIPLES
Heating and cooking in the CONVENTIONAL oven are obtained in the following ways:
a. by normal convection
The heat is produced by the upper and
lower heating elements.
b. by radiation
The heat is radiated by the infra red
grill element (use with the oven door
closed.).
The glass on the oven door
reaches high temperatures during operation.
Keep children away.
NOTE:
Upon first use, it is advisable to operate the
oven at the maximum temperature (thermostat knob on position 250) for 60 minutes in
the position and for another 15 minutes
in the mode in order to eliminate any
traces of grease from the electrical resistances.
WARNING:
The door is hot use the handle.
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
250° C with the thermostat knob.
It is necessary to preheat the oven
before introducing the foods to be
cooked.
The spit roaster is operated by turning
the selector knob in the mode.
Recommended for:
For foods which require the same cooking temperature both internally and
externally, i. e. roasts, spare ribs,
meringue, etc.
28
OVEN COOKING
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the
oven and introduce it together with the
food, when the oven has reached the
desired temperature.
Check the cooking time and turn off the
oven 5 minutes before the theoretical
time to recuperate the stored heat.
USE OF THE GRILL
Set the function selector knob to position
and the thermostat knob between
50°C and 225°C maximum.
Leave to warm up for approximately 5
minutes with the door closed.
Introduce the food to be cooked, positioning the grill pan as close to the grill
as possible.
Insert the drip pan under the rack to collect the cooking juices.
Always grill with the oven door
closed.
Grilling with the oven door closed and
not for longer than 30 minutes at any
one time.
Attention: the oven door becomes
very hot during operation.
Keep children away.
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 to between 50° and
225°C maximum
The spit roaster is operated by turning
the selector knob in the mode.
For correct use see chapter “USE OF
THE GRILL”
Recommended for:
Intense grilling action for cooking with a
broiler; browning, crisping, “au gratin”,
toasting, etc.
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
.
29
ROTISSERIE (Fig. 4.4)
The oven is equipped with a rotisserie for
cooking on the spit using the grill.
This device is made up of:
– an electrical motor mounted on the
rear part of the oven
– stainless steel spit with a removable
stay-cool handle and two adjustable
sets of prongs
– spit support to be inserted in the
central guide of the oven.
Fig. 4.4
USE OF THE ROTISSERIE (Fig. 4.4)
– Insert the tray into the lowest rack
holders of the oven and insert the rod
support into the intermediate rack
holders.
– Put the meat to be cooked onto the
rod, being careful to secure it in the
center with the special forks.
– Insert the rod into the motor opening
and rest it onto the support of the spit
collar; then remove the grip by turning
it to the left.
– Fit the heat shield and switch on the
grill and turnspit.
The rotation direction of the rotisserie
can be either clockwise or counter-clockwise.
Very important: the rotisserie must
always be used with the oven door
closed.
Attention: the oven door becomes
very hot during operation.
Keep children away.
It is recommended that you do not
grill for longer than 30 minutes at any
one time.
30
55 ELECTRICAL CONVECTION OVEN (Top left oven)
The glass on the oven door
reaches high temperatures during operation.
Keep children away.
175
200
75
100
150
125
225
250
MAX
50
Fig. 5.1 Fig. 5.2
The input of the elements is:
– Upper element, 700 W
– Lower element, 1000 W
– Grill element, 2000 W
GENERAL FEATURES
The convection oven is equipped with 3
electrical heating elements:
– 2 elements (upper and lower) for nor-
mal oven cooking
– 1 grill element, on the top of the oven,
for grilling which must be done with the
oven door closed.
NOTE:
Upon first use, it is advisable to operate
the oven at the maximum temperature
(thermostat knob on position MAX) for
60 minutes in the position and for
another 15 minutes in the mode in
order to eliminate any traces of grease
from the electrical resistances.
WARNING:
The door is hot use the handle.
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