Falcon NEX90DFBL-CH, NEX90DFSL-CH, NEX90DFWH-CH, NEX90DFSS-CH User Manual

USER GUIDE &
INSTALLATION INSTRUCTIONS
Nexus 90 Dual Fuel
Australia
U110621-02
SLOW BAKED LEG OF LAMB
INGREDIENTS
2-3 large sprigs of rosemary
4 large garlic cloves cut in half lengthways
1.8 kg leg of lamb
8 good quality anchovy llets, halved
100 ml olive oil
250 ml dry red wine
Maldon salt and freshly ground black pepper
METHOD
1. Preheat the oven to 220 °C (for a conventional oven), 200 °C (for a
fan oven) or gas mark 7.
2. Pull the small sprigs o the rosemary branches and set aside with
the garlic.
3. Using the tip of a paring knife, make up to 20 well-spaced cuts into
the esh of the lamb, about 2.5 cm inch deep. Divide the rosemary sprigs, garlic and anchovies and push down into the cuts. Place the leg on a large roasting tin and pour over the oil, massaging it all over the joint. Season well with salt and pepper and pour the wine and 250 ml water into the tin.
4. Put into the oven and sear for 15 minutes, then turn the
temperature right down to 130 °C (conventional oven), 110 °C (fan oven) or gas mark 1 and roast for 4-5 hours, basting every 30minutes or so. Basting frequently helps to keep the meat moist and encourages the build up of a good glaze on the outside. Add more liquid (wine or water) if the tin looks dry Ð there should always be liquid in the tin throughout this cooking process.
5. The meat is ready when it starts to fall o the bone, at which point
it should have a core temperature of 90 °C. Remove from the oven, transfer to a warmed carving dish, cover loosely with foil and leave to rest in a warm place for 30-45 minutes before carving.
6. Pour the juices from the tin into a tall hi-ball glass and allow to
settle. Spoon the fat from the top of the glass. There should be enough sticky, reduced juices for an intense gravy hit if not, pour the juices you have back into the roasting tin and put it over the heat, pour in a splash of water or wine and deglaze the tin scraping up all the sticky bits from the base. Boil fast until syrupy, taste and correct the seasoning.
RASPBERRY SOUFFLÉ
INGREDIENTS
400 g raspberries
1 tbsp lemon juice
100 g caster sugar
2 tsp créme de framboise
1 tsp cornour
180 g egg whites (about 6)
Pinch of cream of tartar or a squeeze of lemon juice
Icing sugar for dusting
METHOD
1. For the soué, press the raspberries through a ne sieve to
produce 180 g of purée. Put this into a heavy-bottomed pan, add the lemon juice and reduce down to a thick jam, stirring from time to time and being careful not to let it catch and burn.
2. Put 45 g of the sugar in a separate pan. Melt it and then boil
until it becomes a thick syrup (121°C on a sugar thermometer). To test without a thermometer, dip a teaspoon into the syrup and then dip quickly into cold water. You should be able to roll the cooling syrup into a ball between your ngers. Be careful as the syrup is extremely hot. When it has reached the right point, stir the hot syrup into the raspberry jam.
3. Mix the framboise and cornour together and stir into the
jam over the heat. Turn the jam into a small bowl, sprinkle the surface with icing sugar and cover with cling lm.
4. Preheat the oven (not grill) to 180 °C shelf level 2 (conventional
oven), 160 °C (fan oven) or gas mark 4 centre shelf.
5. Whisk the egg whites with the cream of tartar until you can
form soft peaks, then fold in the remaining caster sugar. Lightly fold the whites into the jam, leaving thin traces of white visible in the mixture.
6. Spoon into four large buttered and sugared ramekins, place
these on a baking tray and bake for 10 minutes.
7. Dust with icing sugar.
Contents
1. Before You Start... 1
Personal Safety 1
Electrical Connection Safety 2
Gas Connection Safety 2
If You Smell Gas 2
Peculiar Smells 2
Ventilation 2
Oven Care 3
Hob Care 4
Grill/Glide-out Grill™ Care 4
Cooling Fan 4
Cooker Care 4
Cleaning 4
2. Cooker Overview 5
Hotplate Burners 5
Wok Burner 6
The Wok Cradle 6
The Griddle 7
The Glide-out Grill™ 8
The Ovens 9
Using the Clock 12
Accessories 14
Oven Light 14
3 Cooking Tips 15
Tips on Cooking with the Timer 15
General Oven Tips 15
6. Troubleshooting 21
7. Installation 23
Service and Spares 23
Safety Requirements and Regulations 24
Provision of Ventilation 24
Location of Cooker 24
Conversion 24
Positioning the Cooker 26
Moving the Cooker 27
Fitting the Stability Bracket or Chain 28
Repositioning the Cooker Following Connection
Gas Connection 29
Electrical Connection 30
28
8. Final Fitting 32
Final Checks 32
Final Fitting 32
Customer Care 32
9. Conversion to LP Gas 33
Conversion from Natural Gas (1.0 kPa) to LPG X Propane (2.54 kPa)
Injectors 33
Tap Adjustment 33
Set the Governor 34
Pressure Testing 34
Ax Label 34
33
4. Cooking Table 16
5. Cleaning Your Cooker 17
Essential Information 17
Hotplate Burners 17
Grills 18
Control Panel and Doors 18
Ovens 19
The Tall Oven 19
Cleaning Table 20
Nexus 90 Dual Fuel
10. Servicing 35
11. Circuit Diagram 41
12. Technical Data 42
Pressures 42
Dimensions 42
Hotplate Ratings 42
Hotplate Eciency 43
Oven Data 44
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1. Before You Start...
Your cooker should give you many years of trouble-free cooking if installed and operated correctly. It is important that you read this section before you start.
Personal Safety
This appliance is for cooking purposes only. It must not be used for other purposes, for example heating a room. Using it for any other purpose could invalidate any warranty or liability claim. Besides invalidating claims this wastes fuel and may overheat the control knobs.
This cooker must be installed in accordance with the relevant instructions in this booklet and with the national and local regulations as well as the local gas and electricity supply companies’ requirements.
• 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 less than 8 years of age should be kept away unless continuously supervised. Children shall not play with the appliance.
• This appliance is designed for domestic cooking only. Use for any other purpose could invalidate any warranty or liability claim.
• The appliance and its accessible parts become hot during use and will retain heat even after you have stopped cooking. Care should be taken to avoid touching heating elements.
• A long term cooking process has to be supervised from time to time. A short term cooking process has to be supervised continuously.
• At the risk of fire DO NOT store items on the cooking surfaces.
• To avoid overheating, DO NOT install the cooker behind a decorative door.
• Accessible parts will become hot during use and will retain heat even after you have stopped cooking. Keep babies and children away from the cooker and never wear loose-fitting or hanging clothes when using the appliance.
DO NOT use a steam cleaner on your cooker.
• Always keep combustible materials, e.g. curtains, and flammable liquids a safe distance away from the cooker.
DO NOT spray aerosols in the vicinity of the cooker while it is on.
1
Electrical Connection Safety
A qualied service engineer should service the cooker and only approved spare parts should be used.
All installations must be in accordance with the relevant instructions in this booklet, with the relevant national and local regulations and with the local electricity supply companies’ requirements.
Read the instructions before installing or using this appliance.
• This appliance is heavy so take care when moving it.
• The cooker may be installed in a kitchen/kitchen diner
but NOT in a room containing a bath or shower.
• This cooker must be earthed.
• This cooker MUST NOT be connected to an ordinary
domestic power point.
• It is normal for the hob control display to flash for about 2 seconds during first power setting.Set the clock to make sure that the oven is functional – see the relevant section in this manual.
• The appliance must be installed in accordance with the regulations in force and only in a well ventilated space.
• Failure to install the appliance correctly could invalidate any warranty or liability claims and lead to prosecution.
DO NOT install the appliance on a platform.
TURN OFF the electricity supply before moving the cooker
• Disconnect from the electricity and gas supply before servicing.
• Before restoring the electricity supply, check that the appliance is electrically safe.
Gas Connection Safety
• This cooker is a Class 2 Subclass 1 appliance.
• This appliance can be converted for use on another gas.
• Before installation, make sure that the cooker is suitable for your gas type and supply voltage. See the data badge.
DO NOT use reconditioned or unauthorised gas controls.
• Disconnect from the electricity and gas supply before servicing.
• When servicing or replacing gas-carrying components disconnect from the gas supply before starting operation. Check the appliance is gas sound after completion.
• Make sure that the gas supply is turned on and that the cooker is wired in and switched on.
• In your own interest and that of safety, it is law that all gas appliances be installed by a qualified person(s).
• An appliance for use on LPG must not be installed in a room or internal space below ground level, e.g. in a basement.
If You Smell Gas
DO NOT turn electric switches on or off
DO NOT smoke
DO NOT use naked flames
• Turn off the gas at the meter or cylinder
• Open doors and windows to get rid of the gas
• Keep people away from the area affected
• Call your gas supplier
Peculiar Smells
When you rst use your cooker it may give o an odour. This should stop after use.
Before using for the rst time, make sure that all packing materials have been removed and then, to dispel manufacturing odours, turn the ovens to 200 °C and run for at least an hour.
Before using the grill for the rst time you should also turn on the grill and run for 30 minutes with the grill pan in position, pushed fully back and the grill door open.
Make sure the room is well ventilated to the outside air (see ‘Ventilation’ below). People with respiratory or allergy problems should vacate the area for this brief period.
Ventilation
The use of a cooking appliance results in the production of heat and moisture in the room in which it is installed. Therefore, make sure that the kitchen is well ventilated: keep natural ventilation holes open or install a powered cookerhood that vents outside. If you have several hotplates/ burners on, or use the cooker for a long time, open a window or turn on an extractor fan
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Maintenance
ArtNo.324-0001 Steam burst
• It is recommended that this appliance is serviced annually.
DO NOT use cooking vessels on the hotplate that overlap
the edges.
• Unless specified otherwise in this guide, always allow the cooker to cool and then switch it off at the mains before cleaning or carrying out any maintenance work.
DO NOT attempt to disassemble or clean around any burner while another burner is on, otherwise an electric shock could result.
NEVER operate the cooker with wet hands.
DO NOT use a towel or other bulky cloth in place of a glove – it might catch fire if brought into contact with a hot surface.
DO NOT use hotplate protectors, foil or hotplate covers of any description. These may affect the safe use of your hotplate burners and are potentially hazardous to health.
NEVER heat unopened food containers. Pressure build up may make the containers burst and cause injury.
DO NOT use unstable saucepans. Always make sure that you position the handles away from the edge of the hotplate.
NEVER leave the hotplate unattended at high heat settings. Pans boiling over can cause smoking, and greasy spills may catch on fire. Use a deep fat thermometer whenever possible to prevent fat overheating beyond the smoking point.
• Unattended cooking on a hob with fat or oil can be dangerous and may result in fire.
NEVER leave a chip pan unattended. Always heat fat slowly, and watch as it heats. Deep fry pans should be only one third full of fat.
NEVER try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool. Filling the pan too full of fat can cause spill over when food is added. If you use a combination of oils or fats in frying, stir them together before heating, or as the fats melt.
• Foods for frying should be as dry as possible. Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over the sides of the pan. Carefully watch for spills or overheating of foods when frying at high or medium high temperatures.
DO NOT use the top of the flue (the slot along the back of the cooker) for warming plates, dishes, drying tea towels or softening butter.
DO NOT use water on grease fires and never pick up a flaming pan. Turn the controls off and then smother a flaming pan on a surface unit by covering the pan completely with a well fitting lid or baking tray. If available, use a multi-purpose dry chemical or foam-type fire extinguisher.
DO NOT modify this appliance. This appliance is not intended to be operated by means of external timer or separated remote-control system.
• Flammable materials may explode and result in fire or property damage.
Oven Care
• When the oven is not in use and before attempting to clean the cooker always be certain that the control knobs are in the OFF position.
• Use oven gloves to protect your hand from potential burns.
• Cooking high moisture content foods can create a ‘steam burst’ when the oven door is opened (Fig. 1.1). When opening the oven, stand well back and allow any steam to disperse.
• The inside door face is constructed with toughened safety glass. Take care NOT to scratch the surface when cleaning the glass panel.
• Accidental damage may cause the door glass panel to fracture.
• Keep oven vent ducts unobstructed.
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.
• Make sure the shelves are pushed firmly to the back of the oven. DO NOT close the door against the oven shelves.
DO NOT use aluminium foil to cover shelves, linings or the oven roof.
• When the oven is on, DO NOT leave the oven door open for longer than necessary, otherwise the control knobs may become very hot.
DO NOT use the timed oven if the adjoining oven is already warm.
DO NOT place warm food in the oven to be timed.
DO NOT use a timed oven that is already warm.
• Use dry oven gloves when applicable – using damp gloves might result in steam burns when you touch a hot surface.
Fig. 1.1
3
Hob Care
NEVER allow anyone to climb or stand on the hob.
DO NOT use the hob surface as a cutting board.
DO NOT leave utensils, foodstus or combustible items
on the hob when it is not in use (e.g. tea towels, frying pans containing oil).
DO NOT place plastic or aluminium foil, or plastic
containers on the hob.
• Always turn the control to the OFF position before
removing a pan.
• Avoid heating an empty pan. Doing so may damage both the hob and pan.
Grill/Glide-out Grill™ Care
• When using the grill, make sure that the grill pan is in position and pushed fully in, otherwise the control knobs may become very hot.
DO NOT leave the grill on for more than a few moments without the grill pan underneath it, otherwise the knobs may become hot.
NEVER close the grill door when the grill is on.
• Accessible parts may be hot when the grill is in use. Young children should be kept away.
Cooling Fan
This appliance may have a cooling fan. When the grill or oven is in operation the fan will run to cool the fascia and control knobs.
Cooker Care
As steam can condense to water droplets on the cool outer trim of the oven, it may be necessary during cooking to wipe away any moisture with a soft cloth. This will also help to prevent soiling and discolouration of the oven exterior by cooking vapours.
Cleaning
• Isolate the electricity supply before carrying out any thorough cleaning. Allow the cooker to cool.
• In the interests of hygiene and safety, the cooker should be kept clean at all times as a build up in fats and other food stuff could result in a fire.
• Clean only the parts listed in this guide.
• Clean with caution. If a wet sponge or cloth is used to wipe spills on a hot surface, be careful to avoid steam burns. Some cleaners can produce noxious fumes if applied to a hot surface.
NEVER use paint solvents, washing soda, caustic cleaners, biological powders, bleach, chlorine based bleach cleaners, coarse abrasives or salt.
DO NOT mix different cleaning products – they may react together with hazardous results.
• All parts of the cooker can be cleaned with hot soapy water.
• Take care that no water seeps into the appliance.
• Before you remove any of the grill parts for cleaning, make sure that they are cool or use oven gloves.
DO NOT use any abrasive substances on the grill and grill parts.
DO NOT put the side runners in a dishwasher.
DO NOT put the burner heads in a dishwasher.
NEVER use caustic or abrasive cleaners as these will damage the surface.
DO NOT use steel wool, oven cleaning pads or any other materials that will scratch the surface.
NEVER store flammable materials in the drawer. This includes paper, plastic and cloth items, such as cookbooks, plastic ware and towels, as well as flammable liquids.
DO NOT store explosives, such as aerosol cans, on or near the appliance.
DO NOT use steel wool, oven cleaning pads, or any other materials that will scratch the surface.
DO NOT attempt to disassemble or clean around any burner while another burner is on, otherwise an electric shock could result.
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2. Cooker Overview
A
B
C
D
Fig. 2.1
E
The 90 dual fuel cooker (Fig. 2.1) has the following features:
A. 4 hotplate burners and a Wok Burner
B. Control Panel
C. Glide-out Grill™ with 4 position Trivet
D. Multifunction Oven
E. Fan Oven
Hotplate Burners
The labels by each of the control knobs indicates which area that knob controls.
Each burner has a Flame Supervision Device (FSD) that prevents the ow of gas if the ame goes out.
When a hotplate control knob is pressed in, sparks will be made at every burner – this is normal. Do not attempt to disassemble or clean around any burner while another burner is on, otherwise an electric shock could result.
To light a burner, push in and turn the associated control knob to the high position as indicated by the large ame symbol (
), (Fig. 2.2).
H
Fig. 2.2
5
ArtNo.311-0002 Pan with rim
ArtNo.311-0001 Right pans gas
Art No. 311-0003 Simmer aids
Fig. 2.3
Fig. 2.4
Fig. 2.5
The igniter should spark and light the gas. Continue to press in the knob to let the gas through to the burner for about ten seconds.
If and when you let go of the control knob or the burner goes out, then the FSD has not been bypassed. Turn the control knob to the OFF position and wait for one minute before you try again, this time making sure to hold in the control knob for slightly longer.
Adjust the ame height to suit by turning the knob counter­clockwise (Fig. 2.3). On this cooker the low position is beyond high, NOT between high and o.
If a burner ame goes out, turn o the control knob and leave it for one minute before relighting it.
Make sure that the ames are under the pans. Using a lid will help the contents boil more quickly (Fig. 2.4).
Large pans should be spaced well apart.
Pans and kettles with concave bases or down-turned base rims should not be used (Fig. 2.5).
Fig. 2.6
Fig. 2.8
Fig. 2.9
Fig. 2.7
ArtNo.311-0004 Tipping wok
Simmering aids, such as asbestos or mesh mats, are NOT recommended (Fig. 2.6). They will reduce burner performance and could damage the pan supports.
You should also avoid using unstable and misshapen pans that may tilt easily, and pans with a very small base diameter, e.g. milk pans, single egg poachers (Fig. 2.7).
The minimum recommended pan diameter is 120 mm. The maximum allowable pan base diameter is 260 mm.
DO NOT use cooking vessels on the hotplate that overlap the edges.
Wok Burner
The Wok Burner is designed to provide even heat over a large area. It is ideal for large pans and stir-frying (Fig. 2.8).
For heating smaller pans, the aforementioned hotplate burners may be more ecient.
You should wipe the enamel top surface of the cooker around the hotplate burners as soon as possible after spills occur. Try to wipe them o while the enamel is still warm.
Note:
The use of aluminium pans may cause metallic marking of the pan supports. This does not aect the durability of the enamel and may be cleaned o with a suitable metal cleaner.
Fig. 2.10
ArtNo.311-0006 Correct wok sizes
ArtNo.311-0007 Wok stand close-up
The Wok Cradle
The Wok Cradle is designed to t a 35 cm wok. If you use a dierent wok, make sure that it ts the cradle. Woks vary very widely in size and shape. It is important that the wok sits down on the pan support – however, if the wok is too small, the cradle will not support it properly (Fig. 2.8).
The cradle should be used on the wok burners only. When you t the cradle, check that it is supported properly on a pan support and that the wok is sitting level in the cradle (Fig. 2.10).
The cradle will get very hot in use – allow plenty of time for it to cool before you pick it up.
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The Griddle
The griddle ts the left-hand pan support, front to back (Fig.
2.11). It is designed for cooking food on directly. DO NOT use
pans of any kind on it. The griddle surface is non-stick and metal cooking utensils (e.g. spatulas) will damage the surface. Use heat resistant plastic or wooden utensils.
DO NOT put it crossways – it will not t properly and
will be unstable (Fig. 2.12).
DO NOT put it on any other burner – it is not
designed to t in any of the other pan supports.
Position the griddle over the hotplate burners resting on the pan support. Check that it is securely located.
The griddle can be lightly brushed with cooking oil before use (Fig. 2.13). Light the hotplate burners. Adjust the ame heights to suit.
Preheat the griddle for a maximum of 5 minutes before adding food. Leaving it longer may cause damage. Turn the control knobs towards the low position, marked with the small ame symbol, to reduce the burner ames.
Always leave space around the griddle for the gases
to escape.
ArtNo.311-0009 Oil on griddle
Fig. 2.11
Fig. 2.12
Fig. 2.13
NEVER t two griddles side by side (Fig. 2.14).
After cooking, allow the griddle to cool before cleaning.
Fig. 2.14
ArtNo.311-0008 Griddle positioning
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Fig. 2.15
Fig. 2.16
Fig. 2.17
The Glide-out Grill™
Open the door and pull the grill pan carriage forward using the handle (Fig. 2.15).
The grill has two elements that allow either the whole area of the pan to be heated or just the right-hand half.
Adjust the heat to suit by turning the control knob. To heat the whole grill, turn the knob clockwise (Fig. 2.16).
To heat the right-hand half, turn the knob counter-clockwise. The neon indicator light by the grill control will come on.
For best results, slide the carriage back into the grill chamber and preheat the appropriate part(s) of the grill for two minutes. The grill trivet can be removed and the food placed on it while you are waiting for the grill to preheat.
DO NOT leave the grill on for more than a few
moments without the grill pan underneath it, otherwise the knobs may become hot.
Once the grill has preheated, slide the carriage out again. With the trivet back in place with the food on it, slide the carriage back into the grill chamber. Make sure that it is pushed right in.
CAUTION: Accessible parts may be hot when the grill
is in use. Young children should be kept away.
1
The grill pan trivet can be set to four dierent grilling heights by a combination of turning it back to front and turning it upside down (Fig. 2.17).
2
3
Do not leave the grill on for more than a few moments, without the grill pan underneath it.
Never close the grill door when the grill is on.
CAUTION: This applicance is for cooking purposes
only. It must not be used for other purposes, for example room heating.
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8
The Ovens
The clock must be set to the time of day before the left hand oven will work. See the following section on ‘The Clock’ for instructions on setting the time of day.
References to ‘left-hand’ and ‘right-hand’ ovens apply as viewed from the front of the appliance.
The left-hand oven is a multifunction oven, while the right­hand oven is a fan oven.
The Multifunction Oven
As well as the oven fan and fan element, multifunction ovens are tted with two extra heating elements, one visible in the top of the oven and the second under the oven base. Take care to avoid touching the top element and element deector when placing or removing items from the ovens.
The multifunction oven has 3 main cooking functions: fan, fan assisted and conventional cooking. These functions should be used to complete most of your cooking.
The browning element and base heat can be used in the latter part of the cooking process to ne tune the results to your particular requirements.
Use fanned grilling for all your grilling needs and defrost to safely thaw small items of frozen food.
Function Use
Defrost
Fan oven
Fanned grilling
Fan assisted
Conventional oven
Browning element
Base heat
To thaw small items in the oven without heat
A full cooking function, even heat throughout, great for baking
Grilling meat and fish with the door closed
A full cooking function good for roasting and baking
A full cooking function for roasting and baking in the lower half of the oven
To brown and crisp cheese topped dishes
To crisp up the bases of quiche, pizza or pastry
Table 2.1
Table 2.1 gives a summary of the multifunction modes.
The multifunction ovens have many varied uses. We suggest you keep a careful eye on your cooking until you are familiar with each function. Remember – not all functions will be suitable for all food types.
Please remember that all cookers vary – temperatures in your new ovens may dier to those in your previous cooker.
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Multifunction Oven Functions
Defrost
This function operates the fan to circulate cold air only. Make sure the temperature control is at 0°C and
that no heat is applied. This enables small items such as desserts, cream cakes and pieces of meat, sh and poultry to be defrosted.
Defrosting in this way speeds up the process and protects the food from ies. Pieces of meat, sh and poultry should be placed on a trivet, over a tray to catch any drips. Be sure to wash the trivet and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should not be defrosted in this way. We recommend this be carried out in a refrigerator.
Defrosting should not be carried out in a warm oven or when an adjoining oven is in use or still warm.
Make sure that dairy foods, meat and poultry are completely defrosted before cooking.
Fan Oven
This function operates the fan and the heating
element around it. An even heat is produced
throughout the oven, allowing you to cook large amounts quickly.
Fan oven cooking is particularly suitable for baking on several shelves at one time and is a good ‘all-round’ function. It may be necessary to reduce the temperature by approximately 10 °C for recipes previously cooked in a conventional oven.
If you wish to preheat the oven, wait until the indicator light has gone out before inserting the food.
Fanned Grilling
This function operates the fan whilst the top element
is on. It produces a more even, less erce heat than a
conventional grill. For best results, place the food to be grilled on a trivet over a roasting tin, which should be smaller than a conventional grill pan. This allows greater air circulation. Thick pieces of meat or sh are ideal for grilling in this way, as the circulated air reduces the erceness of the heat from the grill.
The oven door should be kept closed while grilling is in progress, so saving energy. You will also nd that the food needs to be watched and turned less than for normal grilling. Preheat this function before cooking.
For best results we recommend that the grill pan is not located on the uppermost shelf.
Fan Assisted Oven
This function operates the fan, circulating air heated by the elements at the top and the base of the oven.
The combination of fan and conventional cooking (top and base heat) makes this function ideal for cooking large items that need thorough cooking, such as a large meat roast.
It is also possible to bake on two shelves at one time, although they will need to be swapped over during the cooking time, as the heat at the top of the oven is greater than at the base, when using this function.
This is a fast intensive form of cooking; keep an eye on the food cooking until you have become accustomed to this function.
Conventional Oven (Top and Base Heat)
This function combines the heat from the top and
base elements. It is particularly suitable for roasting
and baking pastry, cakes and biscuits.
Food cooked on the top shelf will brown and crisp faster than on the lower shelf, because the heat is greater at the top of the oven than at the base, as in ‘Fan Assisted Oven’ function. Similar items being cooked will need to be swapped around for even cooking. This means that foods requiring dierent temperatures can be cooked together, using the cooler zone in the lower half of the oven and hotter area to the top.
The exposed top element may cook some foods too quickly, so we recommend that the food be positioned in the lower half of the oven to cook. The oven temperature may also need to be lowered.
Browning Element
This function uses the element in the top of the oven
only. It is a useful function for the browning or
nishing of pasta dishes, vegetables in sauce, shepherds pie and lasagne, the item to be browned being already hot before switching to the top element.
Base Heat
This function uses the base element only. It will crisp
up your pizza or quiche base or nish o cooking the
base of a pastry case on a lower shelf. It is also a gentle heat, good for slow cooking of casseroles in the middle of the oven or for plate warming.
The Browning and Base Heat functions are useful additions to your oven, giving you exibility to nish o items to perfection.
Fan Oven
The right-hand oven is a fan oven that circulates hot air continuously, which means faster, more even cooking.
The recommended cooking temperatures for a fan oven are generally lower than a conventional oven.
Note: Please remember that all cookers vary so temperatures in your new ovens may dier to those in your previous cooker.
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Operating the Ovens
Operating the Multifunction Oven
The multifunction oven has two controls: a function selector and a temperature setting knob (Fig. 2.18).
Turn the function selector control to a cooking function. Turn the oven temperature knob to the temperature required (Fig.
2.18).
The oven heating light will glow until the oven has reached the temperature you selected (Fig. 2.20). It will then cycle on and o during cooking as the oven maintains the selected temperature.
Operating the Fan Oven
Turn the oven knob to the desired temperature (Fig. 2.19).
The oven indicator light will glow until the oven has reached the temperature selected (Fig. 2.20). It will then cycle on and o during cooking.
Fig. 2.18
Function control Temperature control
Fig. 2.19
ArtNo.270-0005 Proplus
electric oven control
ArtNo.270-0006 Proplus
oven control light
Fig. 2.20
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ArtNo.306-0001 - 3-button clock
ArtNo.306-0001 - 3-button clock
ArtNo.306-0001 - 3-button clock
ArtNo.306-0001 - 3-button clock
ArtNo.306-0001 - 3-button clock
ArtNo.306-0001 - 3-button clock
Fig. 2.21
Using the Clock
You can use the clock to turn the left-hand oven on and o.
Note: When using the timer functions, rst set the clock as required before setting the oven temperature.
Fig. 2.22
Fig. 2.23
TOP TIP
By pressing the mode [M] whilst Minute Minder is counting
down, it is possible to see time remaining or adjust the
countdown time using the [+] or [-] buttons.
Fig. 2.24
The oven can be switched on when the cook symbol [
] is
displayed.
Setting the Clock
1. The LCD clock is shown in (Fig. 2.21). Once the cooker is
connected and switched on, the display ashes (00.00 ) and the time starts from (00.00 ).
2. To set the clock press the [+] and [-] buttons
simultaneously, the point between hours and minutes will start to ash for 5 seconds. Whilst the point is ashing press either the [+] or [-] button to set the correct time.
IMPORTANT: The timed oven will not operate unless the clock has been set.
Program Selection - Setting the Minute Minder
The minute minder [
] provides the ability to set a countdown from 00.01h to 23.59h, at the end of which an alarm will sound.
1. Press the mode [M] button once (Fig. 2.22). The bell
symbol ( ) will ash on the display. Select the desired countdown from 00.01h to 23.59h using the [+] button (Fig. 2.23). The countdown will automatically begin and the ( ) symbol will show in the display.
2. Once the specied time has elapsed an alarm will
sound.
3. To stop the alarm press any button. Re-set the Minute Minder
To re-set the minute minder, rst select the minute minder program by pressing the mode [M] button. Then press the [+] and [-] buttons simultaneously.
Fig. 2.25
Fig. 2.26
• The ‘cook period’, which is the length of time you want the oven to cook for (dur).
• The ‘stop time’, which is the time of day you want the oven to stop cooking (End).
To Stop the left-hand Oven at a Specic Time of Day
1. Press the mode [M] button 3 times, until the display ashes (End) (Fig. 2.24).
2. Select the ‘stop time’ using the [+] or [-] buttons. The
display will show the current time along with the AUTO and Cooking symbols (Fig. 2.25).
3. When the ‘stop time’ is reached an alarm will sound and the oven will stop working. The word AUTO will ash on the display (Fig. 2.26).
4. Press any button to stop the alarm and return to manual cooking. If the alarm is not stopped, it will stop automatically after 7 minutes.
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