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Resumen del manual
hydrochloric acid). Clean the appliance with commercial cleaning agents. 1.3.1 COOKING PLATE MS O Apply a few drops of a suitable commercial cleaner to the cold cooking surface. O Wipe the plate after each use with a slightly damp cloth. O Clean the cooking plate regularly with an abrasive sponge. Do not use steel wool! O After cleaning, rub the plate with commercial range plate grease. Note O So as not to damage the surface, chemically aggressive cleaning agents (danger of rust) must not be used. O No metallic, sharp-edged objects or scratching steel wool are to be used. 1.3.2 COOKING PLATE MSE To be able to make full use of the high energy-saving effect of the special coating, the surface must always be clean. O Rub down the surface with a stainless steel sponge to which a fat-dissolving agent (Polynox stainless sponge, Libo-Rein cleaning agent) has been added. O Remove cleaning residues totally from the cooking surface and the range cover. 2. STORAGE SPACE The storage space (Fig.12) is incorporated into the base unit. Recommended accessories: - Shelf holder (1) - Shelves (2) 1 Shelf holder 2 Shelves Fig.12 Storage space / Hot cabinet Page 8 62.9582.01 UL OPERATING INSTRUCTIONS H Electrolux 3. ELECTRIC ROASTING AND BAKING OVEN The roasting and baking oven is integrated in the base unit of the range. The oven equipment includes: - removable grid guides - roasting tins grids and baking trays The base is a thick steel plate which evenly distributes and stores the bottom heat. All other parts of the appliance are made of chrome nickel steel. Note • It should be noted that hot air or steam flows out when the door is opened - Danger of burning! • When the oven door is folded down there is a danger of injury to the legs! 3.1 OPERATION The roasting oven has two independent heating systems (upper and lower heating elements) and can be operated from one side. On the control panel (Fig. 13) there are two rotary switches (2 and 5) and two white control lamps (3 and 6). The rotary switches have scales from 0 to 350. The required oven temperature is obtained by turning the rotary switch to the mark above on the panel. When the heaters are switched on, the appropriate white control lamp lights up until the preset temperature is reached in the oven. The oven is switched off when both rotary switches knobs are at 0. The control lamps are then off. Fig. 13Operating panel roasting and baking oven 0 = Off 60, ..., 350 = On 3.2 INITIAL OPERATION / RESTARTING O The roasting oven should be heated at 428°F (220°C) for 1 hour with the door closed (both rotary switches at 220). O The oven should then be allowed to cool completely with the door open. 3.3 STANDBY The oven must be appropriately preheated with the door closed before use. For heating to a steady state at 482°F (250°C) to 536°F (280°C), the preheating time is about 30 minutes. For lower final temperatures the preheating time is correspondingly shorter. The oven has reached the preset temperature when the control lamps go out or when they switch on intermittently (heating cycles). 3.4 CLEANING O Wash the panels with hot soapy water to which a fat-dissolving agent has been added and rub them dry. O In the event of heavy soiling, a commercial oven cleaner should be used. O For cleaning the oven, the grid guides (2 / Fig. 14) can be taken out and cleaned. Dismantling: O Pull the locking device (1 / Fig. 14) upwards. O Swivel the grid guide (2 / Fig. 14) forward about 2 cm towards the centre of the oven. O Pull forwards out of the rear guide (3 / Fig. 14). Installation: O Push the grid guide (2 / Fig. 14) into the rear guide (3 / Fig. 14). O Swivel the front guide (4 / Fig. 14) in; press flat against the side wall and secure with the locking device (1 / Fig. 14). 1 Locking device 2 Grid guide 3 Rear guide 4 Front guide Fig. 14Grid guide 3.5 WORKING RULES For better browning, heat distribution and for large quantities, the flap on the right-hand side of the oven door can be used to keep it open. 3.5.1 INFORMATION ON ROASTING • It is advantageous to preheat the roasting fat in the roasting tin. The ready-to-roast meat should only be placed in preheated fat. • Commercial meat cooking thermometers are suitable for checking the cooking time. 3.5.2 GUIDE TEMPERATURES FOR ROASTING (°C) Kind of food being roasted Top heating °F °C Bottom heating °F °C Roast beef 482 250 536 280 Fillet of veal or pork in pastry 392 200 446 230 Roast pork or veal 482 250 536 280 Saddle of venison or lamb 482 250 536 280 Meatloaf in the mould 302 150 356 180 Poultry, about 700 - 1500 g 482 250 536 280 Pâtés of any type 266 130 302 150 3.5.3 INFORMATION ON BAKING • Preheat the oven. • The heat-up time depends on the preset temperature. • Open the oven door as little as possible when baking. • Never place two trays with baking food one on top of the other in the oven. • Always place trays with the food being baked at the ri...
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Placas - 584145 (1.01 mb)