FM 70 P.1 MR
Built-in oven
Instructions for installation and use
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Front View
A. Function selector
B. Temperature Selector
C. Heat indicator light
D. Locking display
E. Programmer
P
E
12:3
0
0
40
60
D
C
0
300
280
80
100
120
A
B
260
240
220
140
200
160
180
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The Various Functions and their applications
INDESIT ovens are fitted with the controls and
indicators necessary for their use.
They are all on the strip.
: “Pizza”
The heaters (oven floor and circular) are used to heat the
oven up quickly.
Your pizzas and tarts will benefit from stronger bottom
heat so as to guarantee that the dough or pastry is cooked
through during baking. The fan will give the browning
necessary on top to get an appetising result.
THE FUNCTION SELECTOR
It has 10 marks shown in order by the following symbols:
«0» : off
The enamel tray should be used on tier 1 to support the
: lights
dish. Pre-heating the oven is recommended.
: "Traditional"
This is the old traditional cooking method that suits
individual cooking. Two heaters (one visible beneath the
roof, the other invisible beneath the oven floor) work
together.
Air heats up on contact with these heat sources, moving
within the oven chamber by convection which means that
hot air, being lighter, tends to rise.
The phenomenon is known as natural convection.
This method of cooking is especially recommended for
recipes simmered in a closed casserole (stews, tripe,
etc.) or cooking with a bain-marie (crème caramel,
terrine, etc.).
: “Grill”
Only the heater at the top operates; the grill glows red
and emits infra-red rays like the rays in sunlight.
This is because the intention is not so much to heat the
air in the oven chamber as to expose the food directly to
the rays.
Cooking is with the door closed.
Radiant heat can be adjusted with the temperature
selector (do not select a temperature over 270°).
: “Fan grill”
The enamel tray should be used to support the dish on
Only the top heater runs with infra-red output. The fan at
the bottom of the oven, by mixing, distributes the heat
evenly, so all of the food is cooked at the same time by :
- infra-red rays that heat the surface of the preparation,
- hot air that cooks in-depth by conduction.
This method of cooking is recommended for cooking
roasts, red or white meat and poultry.
The rack goes on tier 2 to carry the meat and the enamel
tray goes on tier 1 to catch the fat and juices.
The oven should not be pre-heated.
tier 2. Pre-heating the oven is recommended.
: “Traditional assisted”
This is the traditional cooking method, as above, assisted
by the fan at the bottom of the oven. The combination
enables slightly quicker heat transfer and the heat to be
distributed more uniformly within the oven chamber.
This method of cooking is especially recommended for all
traditional open recipes such as gratinée potatoes,
stuffed tomatoes, lasagne, etc., and for braising fish.
The enamel tray should be used to support the dish on
tier 2. Pre-heating the oven is recommended.
When “grilling”, accessible parts can become hot,
keep small children well clear.
: self-cleaning by pyrolysis
This is the integral cleaning of the oven.
: “Baking”
Only the round electric heater at the bottom of the oven
and the fan are used in order to give delicate heat, just
right for baking recipes such as brioche, chocolate cake,
fruit cake, sponge cake, petits fours, meringues, etc.
The enamel tray should be used to support the dish on
tier 2. Pre-heating the oven is recommended.
For further information about self-cleaning by pyrolysis.
THE TEMPERATURE SELECTOR
The Temperature Selector covers a range from 60° to 300°.
THE HEAT INDICATOR LIGHT
: “Fan convection”
This red indicator light stays on while the temperature in
the oven is rising and goes off when the desired
temperature is reached.
The combination of all of the heaters plus the fan guaran-
tees you perfect heat distribution throughout the oven
chamber.
This method of cooking is recommended for cooking
dishes on several levels.
THE LOCKING DISPLAY
The
indicator light is off when pyrolysis starts. It comes on
If the dishes are of different kinds, they cook without any
alteration to their respective flavours. Using this function
means that all dishes have the same cooking tempera-
ture (you remove each dish once it is cooked).
For cooking on two levels for example, the enamel tray
should be used to support the dish on tier 1 and the rack
on tier 3. Pre-heating the oven is recommended.
when the temperature inside the oven reaches a certain level.
It is then impossible to open the door.
About 20 minutes after the end of pyrolysis, the
temperatureinsidetheovenwillhavedroppedtoabout300°C.
The indicatorlightwillgooffandyoucanthenopenthedoor.
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Accessories
ENAMEL TRAY
It is used:
Your oven has numerous cooking options.
They can only be used successfully with a number of
accessories that we have chosen.
The accessories slide into different tiers of the racking
inside the oven chamber and so can be put at the right
height for the cooking to be done.
•
to support the dish for all one-level and bain-marie
cooking
to support preparations (petits fours, etc.)
•
•
to catch juices and fat from cooking when com-
bined with the big rack.
BIG RACK
Rung n˚ 5
Rung n˚ 4
It is always used detached at the bottom.
- combined with the enamel tray
Rung n˚ 3
Rung n˚ 2
Rung n˚ 1
- Put on tier 2, it is used to take meat, the enamel tray
being on tier 1 to catch fat and juices.
- Put on the upper tier (depending on the thickness of the
food) for grilling, the enamel tray is on tier 1 to catch fat
and juices.
Trammels
The ovens include 5 positions.
For each cooking method and in each example
given, we indicate the rung number.
- Put on the upper tier for multi-level cooking.
If you want to add to or replace the accessories below,
you can get them from your retailer under the following
references:
We recommend that meat to be cooked is not put on
the bottom of the enamel tray when “Fan grill” cook-
ing because juices and fat heated from underneath
by this method of cooking risk carbonising, being
splashed onto the side panels and causing the oven
to smoke.
Description
Ref.
Big rack
Enamel tray
137 833
137 834
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Cleaning by Pyrolysis
SAFETY MEASURES
How to start pyrolysis:
During pyrolysis, the temperature inside the oven reaches
450° to 500°. These high temperatures are needed for
breaking down the residues inside the oven (see above).
Your oven is therefore equipped with the following safety
devices:
• The door automatically locks as soon as the tempera-
ture reaches a certain level in order to prevent any risk of
injury by burning.
•
Remove all accessories from the oven. Elimi-
nate large spills, in order to avoid any risk of producing
fumes or flames.
•
•
•
Close the door.
Set the Function Selector to
.
Set the programme. You can choose between:
• Immediate start: same procedure as for a cooking
operation,
• Delayed start: same procedure as for a cooking
operation.
• The power for the heating elements cuts off in case
an anomaly occurs.
Pyrolysis usually takes about 75 minutes. It can last as
long as 75 to 100 minutes depending on how dirty the
oven is.
Comments
1. Despite the high interior temperature throughout the
pyrolysis operation, the exterior walls of the oven remain
only slightly warm, due to:
• Reinforced insulation of the cooking chamber,
• A fan which circulates air to cool the walls.
What happens during pyrolysis?
The
indicator light comes on when pyrolysis starts :
either immediately, or at the preset time if you have pro-
grammed a delayed start.
The indicator light is off when pyrolysis starts.
It comes on when the temperature inside the oven
reaches a certain level. It is then impossible to open
the door.
2. Looking through the oven window, you might see parti-
cles that flare up during their destruction by pyrolysis upon
contact with a heating element. This is merely a phe-
nomenon of combustion. It is perfectly normal and
poses no risk.
What happens at the end of pyrolysis?
PRECAUTIONS TO TAKE BEFORE PYROLYSIS
1. Be sure to eliminate any large spills with a damp
sponge. We strongly advise against the use of deter-
gents or any other oven cleaning products.
2. Remove all accessories. They are not designed to
resist the high temperatures of pyrolysis. Furthermore,
some of them might obstruct the circulation of heat on the
oven walls, thus harming the performance of the opera-
tion. The accessories can easily be cleaned like regular
dishes, even in a dishwasher.
The
The
indicator light goes off and stays off.
indicator light goes off when the temperature
inside the oven has dropped sufficiently. It is then
possible to open the door, with the Function Selector still
on
.
Some white dust may remain on the bottom and walls of
the oven. Remove it with a damp sponge after the oven
has cooled completely.
3. Do not leave dish towels on the oven handle.
Important:
During pyrolysis, the surfaces may become hot. Keep
If you wish to use the residual heat to start a cooking
operation, do not worry about the dust-it is harmless.
young children away.
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The programmer
Programmer knob
to display a symbol,
turn the knob
Clock :
Symbol
is used to set the
end time for a cooking
or pyrolysis operation
The time of day is always shown
also used to temporarily show the
end of time of an operation
to select a symbol,
press the knob
to set the various display,
setting the clock and timer,
total cooking time and
end time
Symbol
is used to set the total
cooking or pyrolysis
time (duration)
Turn the knob
for increasing
numbers
Symbol
is used to set the clock
Symbol
is used for operating
the audio timer
for decreasing
numbers
• Audio timer:
To use the audio signal timer built into your oven, display
the (hourglass) symbol by turning and pressing the
The “24 hour” electronic programmer enables the user to
set the duration and end time of a cooking operation for
any time within the upcoming 24 hours.
programmer knob. Then turn until the desired time is dis-
played. As soon as you release the knob, the timer will
start to count down. When the time is up, an audio signal
sounds. Press the knob to turn off the signal. The timer
operates independently from the oven.
You can check the end time
, the cooking time
and the timer simply by turning the programmer knob
to select the corresponding symbol.
• Setting the clock:
When the appliance is turned on for the first time or after
a power cutoff, the clock display and the
light are flashing. Turn the programmer knob until the
desired time is shown. After 3 seconds, the time is vali-
dated.
Cooking without the Programmer (manual mode)
When no symbol is lit, the oven is in manual mode.
- Use the Function Selector to choose the desired cook-
ing method. A preselected temperature appears. You
can change it using the Temperature Selector.
indicator
The
indicator light flashes slowly while the
temperature in the oven is rising. It stays on when the
temperature reaches the specified level.
To modify the time, the oven must be in manual mode
(no indicator lights on). Press and hold the programmer
When the cooking is done, remember to turn off the oven
by setting the Function Selector back to “0”.
knob until the
turn the knob to display the desired time.
indicator light starts flashing. Then
Programmed cooking
1 - Immediate start
2 - Delayed start
The oven starts heating immediately and stops automati-
cally at the end of the programmed time.
- Display the cooking time:
The programmer automatically starts the oven at the
programmed time.
- Make sure that the clock is set to the right time
Turn the programmer knob to select the
Press the knob. flashes. Turn the knob to display the
desired cooking time. After 3 seconds, your choice is vali-
dated. remains on at half power.
(Ignore the flashing of the light.)
indicator light.
- To display the cooking time:
Select the
indicator light, then press the knob.
flashes.
Turn the knob to select the desired cooking time, such as 1:30
for example.
The
indicator light flashes. Turn the knob to select the end
time for the cooking operation (12:30, for example). Your choice
is validated after 3 seconds.
- Set the Function Selector to the desired position
- If desired, change the temperature using the Temperature
Selector.
The two indicator lights
and
remain on at half power.
- Set the Function Selector to the desired position.
- If desired, change the temperature using the Temperature
Selector.
At 11:00, the cooking starts.
- To change the end time, proceed as follows:
• To cancel the cooking time, select the
function. Press
and turn the programmer knob to display 0.00.
• When the time is up, an audio signal sounds. To turn off the
signal, press the knob and set the Function Selector back to
“0”.
Select the
indicator light. Press the knob.
flashes.
Select the desired end time (for example, 12:30). After 3 sec-
onds, the time of day reappears.
• When the time is up, an audio signal sounds. To turn off the
signal, press the knob and set the Function Selector back to “0”.
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SOME EXAMPLES OF COOKING ON A SINGLE LEVEL
Pre-heat
Recipe
Cooking method
Temperature
Time
Tier
Comments
Traditional
assisted
Bread (1kg loaf)
Individual puff pastries
Pizza (bread dough)
210°C
30-35'
2
On enamel tray
Yes
20-25'
depending on
thickness
Fan
200°C
240°C
220°C
200°C
180°C
210°C
2
1
On enamel tray
On enamel tray
Yes
Yes
Yes
Yes
Yes
No
Pizza
Pizza
10-15'
30'
Quiche lorraine
(short pastry)
1
Dish on enamel tray
Traditional
assisted
20 cm diam. dish
on enamel tray
Cheese soufflé
Pâté
30-40'
50-60'
2
In bain-marie in enamel tray
(hot water)
Tradition
Fan grill
2
1 hour for
1,5 to 2 kg
Leg of lamb
2-1*
Meat on grill
40-45'
depending on
thickness
Traditional
assisted
Gratinée potatoes
200°C
2
Dish on enamel tray
Yes
Depending on
type of fish and
thickness
Tradition
Fan grill
200°C
240°C
2
2-1*
Fillets+liquid, enamel tray
Whole on grill
Fish
Yes
No
1 hour for
1,2 to 1,5 kg
Chicken
Roast beef
Fan grill
Fan grill
210°C
210°C
2-1*
2-1*
Meat on grill
Meat on grill
Variable depending on
the degree of cooking
No
Roast pork
Roast veal
Stuffed tomatoes
Brioche
Fan grill
Fan grill
210°C
210°C
200°C
160°C
160°C
1 hour for 1kg
1 hour for 1kg
20-25'
2-1*
2-1*
2
Meat on grill
Meat on grill
No
No
Traditional
assisted
Dish on enamel tray
Yes
Yes
Yes
Aluminium mould
on enamel tray
Baking
Baking
35-45'
2
Aluminium mould
on enamel tray
Cake
60'
2
Choux
pastry
Small, non-sweetened
profiteroles on enamel tray
Baking
200°C
180°C
20-25'
2
2
Yes
Yes
Individual ramekins in bain-
marie start with hot water
Crème caramel
Tradition
30'
30'
Sponge cake
Macaroons
Baking
Baking
Baking
Baking
190°C
180°C
70-80°C
110°C
210°C
190°C
220°C
2
2
2
2
2
2
1
On enamel tray
On enamel tray
Yes
Yes
Yes
Yes
Yes
Yes
Yes
15-20'
depending on size
3 hours depending
on size
White meringues
Golden meringues
Baked apples
Shortbread
Drying for small meringues
Drying for small meringues
Dish on enamel tray
Enamel tray
2 hours depending
on size
Traditional
assisted
20-25'
depending on size
Baking
Pizza
10-15'
30'
Apple tart
Mould on enamel tray
X - Y* in the tier column
X = grill or spit put at tier X
Y = enamel tray put at tier Y to recover the juices and fat
NB the grill is always used indented downwards
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Cooking tips
Cooking is by definition the change from the raw to the cooked state.
The result obtained is assessed according to various criteria: colouring, any rise in the preparation,
moistness, the degree of cooking wanted, etc..
The oven settings (cooking temperatures and times) clearly depend on two important parameters :
- the volume of the preparation,
- the ability of the food to colour (amount of sugar or egg in the recipe).
The cooking settings suggested in the table are given with very precise parameters so you may need to alter
them slightly in order to adapt them to your own dishes and the degree of cooking you want.
Advice and recommendations
MAINTENANCE, HYGIENE AND OVEN CLEANING
1. If during cooking your oven gives off a lot of smoke:
• Check that you have selected the right function as re-
gards the cooking you wanted, chosen the right accesso-
ries and put the food into the oven at the recommended
temperature.
• You are recommended to clean the oven every time it is
used, especially after roasting. This is because you should
avoid allowing stains splashed during cooking to accu-
mulate: they will get cooked again every time the oven is
used and carbonise, giving off smoke and unpleasant
smells.
• Also check the temperature selected, it may well be too
high for the type of cooking in question.
• Check whether the oven may require cleaning. When
stains resulting from food waste being projected on to the
enamelled sides carbonise, they give off smoke and acrid
smells.
• Using aluminium foil
To prevent having to clean the oven floor, you may be
tempted to cover the surface with aluminium foil. We
strongly advise you not to.
• Splashed fat or spillages on very hot surfaces can pro-
duce smoke.
Aluminium foil in direct contact with the hot enamel
may melt and irreparably damage the enamel.
2. If cooking has finished but the fan continues to
run:
• Even with the selector on “0”, do not be surprised. It will
stop when the oven has cooled down sufficiently.
SAFETY
• Accessible hot parts
In pyrolysis (self cleaning), the outer surfaces are hot-
ter than during cooking: keep young children well clear.
3. If your oven does not heat up:
Check that:
• the fuses have not blown
• the main in-feed circuit breaker has not tripped,
• that there is not a power cut.
DO NOT WORRY IF..
Minor operating problems may occur, but these are gen-
erally due to a mistaken setting or a wrong assessment of
an occurrence.
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Installation
Built-in Installation
This oven can be built into any standard space in cabinetry
whose dimensions meet European standards.
No special precautions are needed for its installation,
due to:
- Reinforced insulation which limits heat exchanges,
- Frontal ventilation requiring no air inlet.
Installation must be carried out by a qualified professional
and meet all applicable safety standards. The guarantee
for the appliance does not cover any damage caused by
improper installation.
Appliance meeting CE standards according to directives:
DBT 73/23 CEE modified by directive 93/68/
CEE CEM 89/336/CEE
There are two ways to connect the oven during
installation:
- By using an electrical plug,
Proper installation is also required to ensure the users’
safety and a long useful life for the appliance.
- By using a connection panel.
In both cases, refer to the table above for the minimum
diameters of the wires and the calibration of the protec-
tive components according to the type of connection.
If the appliance is connected using a connection panel,
an omnipolar switchgear with a minimum distance be-
tween contacts of 3 mm must be installed upstream from
the connection of the appliance.
We recommend that you use a power cord that is long
enough to allow the oven to be pulled out for maintenance
operations. Use only cables of HAR - H 05 - RRF quality
equipped with a plug that complies with the regulations of
the country where the installation takes place. The plug
must be accessible.
Before any maintenance or repair operation, includ-
ing replacing the light bulb, you must first discon-
nect the appliance.
It is hazardous to operate an appliance that has not
been properly earthed.
To fix the oven in place, open the door and fasten the 2
screws (provided with the appliance) in the 2 correspond-
ing holes.
Important: After connecting the appliance to the flexible
cable, tighten all the screws of the terminal plate.
Power connection
Before connecting the power, the meter must be checked
to verify the conditions for the delivery of the available
electrical energy — number of phases, voltage, maximum
power necessary — which must be compatible with the
Indesit appliance in question.
Indesit ovens can be adapted to the following
electrical installations:
Voltage
Frequency
Power
Electrical connection
Fuse
FR-BE-CH-DE-DK-ES-IL-GB-IT-NL-AT-GR-
RE-MA-LU-IE-FI-PT-NZ
SE-IS
5
4
4
4
3
3
3
2
1
16 A
1,5 mm
2,99 kW
N
L
230 V 1+N 50 Hz
5
2
1
FR-BE-NO
230 V 2 50 Hz
16 A
1,5 mm
2,99 kW
3,26 kW
L2
L1
5
2
1
CY-MT-AU-NZ-KW
240 V 1+N 50 Hz
16 A
1,5 mm
N
L
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Merloni Electroménager S.A.
BP 80048 - 57101 Thionville Cedex
tel. 03.82.55.75.00 - fax 03.82.55.77.80
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