Falcon Professional+ FXP 90 Dual Fuel User's Manual & Installation Instructions

Professional+ FXP 90 Dual Fuel
USER GUIDE &
INSTALLATION INSTRUCTIONS
METHOD
1. For the soufflŽ, press the raspberries through a fine sieve to produce 180 g of purŽe. Put this into a heavy­bottomed 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 fingers. 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 cornflour 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 film.
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.
INGREDIENTS
¥ 400 g raspberries ¥ 1 tbsp lemon juice ¥ 100 g caster sugar ¥ 2 tsp cr�me de framboise ¥ 1 tsp cornflour ¥ 180 g egg whites (about 6) ¥ Pinch of cream of tartar or a squeeze of lemon juice ¥ Icing sugar for dusting
RASPBERRY SOUFFLă
SLOW BAKED LEG OF LAMB
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 off the rosemary branches and set aside with the garlic.
2. Using the tip of a paring knife, make up to 20 well-spaced cuts into the flesh 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.
3. 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 4Ð5 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.
4. The meat is ready when it starts to fall off 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 30Ð45 minutes before carving.
5. 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 Ð 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.
INGREDIENTS
¥ 2Ð3 large sprigs of rosemary ¥ 4 large garlic cloves cut in half lengthways ¥ 1.8 kg leg of lamb ¥ 8 good quality anchovy fillets, halved ¥ 100 ml olive oil ¥ 250 ml dry red wine ¥ Maldon salt and freshly ground black pepper
i
1. Before You Start... 1
Installation and Maintenance 1 Peculiar Smells 1 If You Smell Gas 1 Ventilation 1 Personal Safety 1 Cooker Care 2 Cleaning 2
2. Overview 3
Hotplate Burners 3 Wok Burner 4 The Wok Cradle 4 The Griddle 5 The Multi-function Oven 6 Energy Saving Panel 8 Operating the Oven 8 The Clock 9 Accessories 11 Oven Light 11 Storage 12
3. Cooking Tips 13
Tips on Cooking with the Timer 13 General Oven Tips 13
4. Cooking Table 14
5. Cleaning Your Cooker 15
Daily Care 15 Cleaning for Spills 15 Hotplate Burners 15 Griddle 16 The Wok Cradle 16 Control Panel and Oven Doors 16 Self-Clean Oven 17 Cleaning Table 19
Contents
6. Troubleshooting 20
7. Installation 22
Dear Installer 22 Safety Requirements and Regulations 22 Provision of Ventilation 22 Location of Cooker 23 Conversion 23 Positioning the Cooker 24 Moving the Cooker 24 Levelling 25 Fitting the Stability Bracket or Chain 26 Gas Connection 26 Electrical Connection 27 Final Checks 27 Final Fitting 28 Customer Care 28
8. Circuit Diagram 29
9. Technical Data 30
Professional+ FXP 90 Dual Fuel U110062-05
ii
1
Thank you for buying this cooker. It 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, particularly if you have not used a dual fuel cooker before.
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This appliance is designed for domestic cooking only. Using it for any other purpose could invalidate any warranty or liability claim. In particular, the oven should NOT be used for heating the kitchen – besides invalidating claims this wastes fuel and may overheat the control knobs.
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This appliance is for use in Great Britain and the Republic of Ireland. It is a Cat II2H3+ cooker and is set for G20 at 20mbar. (A conversion kit for LPG is available for the cooker.)
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Certain types of vinyl or laminate kitchen furniture are particularly prone to heat damage and discolouration. We cannot accept responsibility for damage caused by normal use of the cooker to any material that de-laminates or discolours at temperatures less than 70 °C above room temperature (as measured by EN30 / EN60335).
Installation and Maintenance
In the UK, the cooker must be installed by a Gas Safe registered engineer. The electrical installation should be in accordance with BS 7671. Otherwise, all installations must be in accordance with the relevant instructions in this booklet, with the relevant national and local regulations, and with the local gas and electricity supply companies’ requirements.
Make sure that the gas supply is turned on and that the cooker is wired in and switched on (the cooker needs electricity).
Set the clock to make sure that the oven is functional – see the relevant section in this manual.
The cooker should be serviced only by a qualied service engineer, and only approved spare parts should be used.
Always allow the cooker to cool and then switch it o at the mains before cleaning or carrying out any maintenance work, unless specied otherwise in this guide.
Peculiar Smells
When you rst use your cooker it may give o a slight odour. This should stop after a little 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 an hour.
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.
If You Smell Gas
• DO NOT turn electric switches on or off
• DO NOT smoke
• DO NOT use naked flames
• DO turn off the gas at the meter or cylinder
• DO open doors and windows to get rid of the gas
• DO keep people away from the area affected
• Call your gas supplier
If you are using natural gas in the UK, ring the National Grid on: 0800 111 999.
Ventilation
CAUTION: The use of a gas 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 cooker hood that vents outside. If you have several burners on, or use the cooker for a long time, open a window or turn on an extractor fan.
Personal Safety
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DO NOT modify this appliance.
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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.
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WARNING: 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. Children less than 8 years of age shall be kept away unless continuously supervised.
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NEVER wear loose-tting or hanging clothes when using the appliance.
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CAUTION: A long term cooking process has to be supervised from time to time. A short term cooking process has to be supervised continuously.
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Danger of re: DO NOT store items on the cooking surfaces.
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To avoid overheating, DO NOT install the cooker behind a decorative door.
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DO NOT use a steam cleaner on your cooker.
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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-tting or hanging clothes when using the appliance.
1. Before You Start...
2
Always be certain that the controls are in the OFF position when the oven is not in use, and before attempting to clean the cooker.
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When the oven is on, DO NOT leave the oven door open for longer than necessary – otherwise, the control knobs may become very hot.
Cooking high moisture content foods can create a ‘steam burst’ when the oven door is opened. When opening the oven stand well back and allow any steam to disperse.
ArtNo.062-0003 - 90SC - Prof+ steam burst
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DO NOT drop or rest objects on the door glass. Although the glass is very strong, a sharp blow or a falling object might cause the glass surface to crack or break.
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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.
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Always keep combustible materials, e.g. curtains, and ammable liquids a safe distance away from your cooker.
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DO NOT store ammable materials in the storage tray or in the vicinity of this unit
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DO NOT spray aerosols in the vicinity of the cooker while it is on.
Use dry oven gloves when applicable – using damp gloves might result in steam burns when you touch a hot surface. Do not use a towel or other bulky cloth in place of a glove – it might catch re if brought into contact with a hot surface.
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NEVER operate the cooker with wet hands.
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DO NOT use aluminium foil to cover shelves, linings or the oven roof.
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DO NOT use hotplate protectors, foil or hotplate covers of any description. These may aect the safe use of your hotplate burners and are potentially hazardous to health.
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NEVER heat unopened food containers. Pressure build up may make the containers burst and cause injury.
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DO NOT use unstable saucepans. Always make sure that you position the handles away from the edge of the hotplate.
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DO NOT use cooking vessels on the hotplate that overlap the edges.
Never leave the hotplate unattended at high heat settings. Pans boiling over can cause smoking, and greasy spills may catch on re. Use a deep fat thermometer whenever possible to prevent fat overheating beyond the smoking point.
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WARNING! Unattended cooking on a hob with fat or oil can be dangerous and may result in re.
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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. 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. Never try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool.
Do not use the top of the ue (the slot along the back of the cooker) for warming plates, dishes, drying tea towels or softening butter.
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DO NOT use water on grease res and never pick up a aming pan. Turn the controls o and then smother a aming pan on a surface unit by covering the pan completely with a well tting lid or baking tray. If available, use a multipurpose dry chemical or foam-type re extinguisher.
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Take care that no water seeps into the appliance.
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In normal use, the cooling fan will operate when the oven or grill are in use. Should a fault occur with the fan switch o the cooker immediately and contact your installer or service.
Only certain types of glass, glass-ceramic, earthenware or other glazed containers are suitable for hotplate cooking; others may break because of the sudden change in temperature.
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This appliance is heavy so take care when moving it.
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The appliance is not intended to be operated by means of external timer or separated remote-control system.
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
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 stu could result in a re.
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.
3
ArtNo.270-0001
Proplus control to high
2. Overview
The dual fuel single cavity cooker (Fig.2-1) has the following features:
A. 5 hotplate burners including a wok burner B. A control panel incorporating a timer C. A multi-function oven D. A storage drawer
Hotplate Burners
The drawing by each of the control knobs indicates which burner that knob controls.
Each burner has a special 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).
The igniter should spark and light the gas. Keep holding the knob pressed in to let the gas through to the burner for about ten seconds.
Fig.2-2
ArtNo.273-0001 - 90 Pro+ FXP annotated
OFF
A
B
C
D
Fig.2-1
4
ArtNo.311-0006 Correct wok sizes
Fig.2-9
ArtNo.311-0002 Pan with rim
If, when you let go of the control knob, 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).
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. For safety reasons, adjust the ames so that they do not extend beyond the edge of the cooking utensil. 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).
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 an appropriate metal cleaner.
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 it is too small, the cradle will not support it properly (Fig.2-9).
The cradle should be used on the wok burner only. When you t the cradle, check that it is supported properly on a pan support and 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.
Fig.2-5
ArtNo.311-0001 Right pans gas
Fig.2-4
ArtNo.270-0003
Proplus control to low
Fig.2-3
ArtNo.311-0004 Tipping wok
Fig.2-7
Art No. 311-0003 Simmer aids
Fig.2-6
ArtNo.311-0005 Wok burner & pan support
Fig.2-8
5
ArtNo.311-0007 Wok stand close-up
ArtNo.311-0044 - Positioning the griddle 09
Fig.2-10
Fig.2-11
The Griddle
The griddle ts the left-hand well, 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.
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DO NOT put it crossways – it will not t properly and will be unstable.
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DO NOT put it on any other burner – it is not designed to t in any of the other cooker wells.
Remove the left-hand pan support. Position the griddle over the well. Check that it is securely located.
The griddle can be lightly brushed with cooking oil before use. 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.
After cooking, allow the griddle to cool before cleaning.
If the griddle is washed in a dishwasher then some dishwasher residue may appear on the back. This is normal and will not aect the performance of your griddle.
6
The Multi-function Oven
The oven is a multi-function oven (Fig.2-12). In addition to convection elements around the fans, it is tted with extra heating elements, in the top of the oven and under the oven base. Take care to avoid touching the top elements when placing or removing items from the oven.
The multi-function 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.
Table 2-1 gives a summary of the multi-function modes. The multi-function oven has 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.
Multi-function Oven Modes (Fig.2-13)
Defrost
This function operates the fan(s) 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 contamination. Pieces of meat, sh and poultry should be placed on a shelf, over a tray to catch any drips. Be sure to wash the shelf and tray after defrosting.
Defrost with the oven door closed. Defrosting should not be carried out in a warm oven. Large items, such as whole chickens and meat roasts should not be defrosted in this way. We recommend this be carried out in a refrigerator. Make sure that dairy foods, meat and poultry are completely defrosted before cooking.
Fan Oven
This function operates the fans and the heating
element around them. An even heat is produced
throughout the oven, allowing you to cook large amounts quickly.
Fan oven cooking is particularly suitable for multi-shelf cooking 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 while 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 the pan provided. Thick pieces of meat or sh are ideal for cooking in this way, as the circulated air reduces the
ArtNo.326-0009 - Albertine SC - MF oven elements EU
C
A
B
Fig.2-12
A – Grill elements, B – Convection element, C – Base heat elements
Function Use
Defrost
To thaw small items in the oven without heat
Fan oven
A full cooking function, even heat throughout, great for baking
Fanned grilling
Grilling meat and fish with the door closed
Fan assisted
A full cooking function good for roasting and baking
Conventional oven
A full cooking function for roasting and baking in the lower half of the oven
Browning element
To brown and crisp cheese topped dishes
Base heat
To crisp up the bases of quiche, pizza or pastry
Self-Cleaning
To burn any cooking residue to ash
Table 2-1
7
erceness of the heat from the grill. The oven door should be kept closed while cooking 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.
Note: When grilling full width, to allow sucient access for tending foods we recommend placing the grill pan tray support on the second from top level.
Fan Assisted Oven
This function operates the fans, 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 changed 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 are familiar with 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 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. With use, you will soon realize how these functions can combine to extend your cooking skills.
ArtNo.272-0006
Prof+ pyro - MF oven annotated
OFF
C
B
A
F
E
H
D
G
Fig.2-13
A – Defrost, B – Fan oven, C – Fanned grilling, D – Fan assisted oven,
E – Conventional oven, F – Browning element, G – Base heat,
H – Self cleaning
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