DOUBLE OVEN
CERAMIC COOKER
CK 780
Instructions for use
-
Installation advice
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CONTENTS
Page Number
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 - 5
Important Safeguards & Recommendations . . . . . . . . . . . . . . . . 6 - 7
Cooking Hob Key . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Control Panel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
9
How to use the cooking hob . . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 14
How to use the multi-function oven. . . . . . . . . . . . . . . . . . . . . . 15 - 20
How to use the conventional oven . . . . . . . . . . . . . . . . . . . . . . 21 - 26
How to use and set the electronic programmer. . . . . . . . . . . . . . 27 - 30
Cleaning & maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 - 34
Advice For The Installer. . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 - 39
Electrical installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 - 41
Service & Guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
3
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Dear Customer,
Thank you for purchasing a Kenwood Double Oven
Ceramic Cooker.
The safety precautions and recommendations in these
instructions 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 keep this booklet in a safe place. It may be useful
in the 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 its intended
purpose , that is for the domestic cooking of 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.
4
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This cooker has been designed, constructed and marketed in compliance with:
- safety requirements of EEC Directive “Low voltage” 73/23;
- protection requirements of EEC Directive “EMC” 89/336;
- requirements of EEC Directive 93/68.
GB
Read the instructions carefully before installing and using the appliance.
FIRST USE OF THE OVEN
Follow the instructions below:
–
Furnish the interior of the oven by placing the wire racks as described in “Cleaning and
maintenance”.
–
–
Insert shelves and tray.
Switch the empty oven on to max to eliminate grease from the heating elements. See pages
15 and 21.
–
Let the oven cool down and clean the interior of the oven with a cloth soaked in water and
neutral detergent, then dry carefully.
5
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G Do not scratch the hob with sharp
objects. Don't use the hob as a work
surface.
IMPORTANT SAFEGUARDS
AND RECOMMENDATIONS
G Do not use a steam cleaner
because the moisture can get into
the appliance thus making it
unsafe.
G ATTENTION: please peel the plas-
tic cover off both the sides and
front of the oven before use.
G After use, always ensure that the
G The manufacturer declines all liability
for injury to persons or damage to
property caused by incorrect or
improper use of the appliance.
knobs are in the “off” position.
G Do not allow children or infirm per-
sons to use the appliance without
your supervision.
G The various components of the appli-
ance are recyclable. Dispose of them
in accordance with the regulations in
force in your country. If the appliance
is to be scrapped, cut off the power
cord.
G During and after use of the cooker,
certain parts will become very hot.
Do not touch hot parts.
G Keep children away from the cook-
er when it is in use.
G Always use oven gloves when remov-
ing the shelves and food trays from
the oven whilst hot.
G Some appliances are supplied with a
protective film on steel and aluminium
parts. This film must be removed
before using the appliance.
G Do not hang towels, dishcloths or
other items on the cooker or its han-
dle - as this could be a fire hazard.
G Fire risk! Do not store flammable
material in the oven or in the storage
compartment.
G Clean the oven regularly and do not
allow fat or oils to build up in the oven
base or trays. Remove spillages as
soon as they occur.
G Make sure that electrical cords con-
necting other appliances in the prox-
imity of the cooker cannot come into
contact with the hob or become
entrapped in the oven door.
G Do not stand on the cooker or on the
open oven door.
G Always stand back from the cooker
when opening the oven door to allow
steam and hot air to escape before
removing the food.
G 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.
G Do not allow heavy or sharp objects
to drop on the glass ceramic hob. If
the hob is cracked or otherwise dam-
aged by falling objects etc., discon-
nect the electrical power cord and call
after-sales service.
6
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USEFUL HINTS
After removing the appliance from its
packing, make sure of its integrity.
In case of doubt, please contact your
supplier or a qualified engineer.
IMPORTANT:
This appliance is designed solely
for the cooking of domestic food
and is not suitable for commer-
cial use.
This appliance incorporates a
safety cooling fan which can be
heard when the oven or grill are
operating.
The packing materials (plastic bags,
polyfoam, nails, metal strips etc.) must
not be left around in easy reach of chil-
dren as they may cause serious injury.
– Do not attempt to alter the technical
features of the appliance as this may
result in danger to the user.
– Do not carry out any cleaning or
maintenance without first disconnect-
ing of the appliance from the electric
supply.
– Whenever you decide to get rid of this
appliance (in case of replacement with
a new one), before scrapping it is rec-
ommended to render it inoperative
and harmless in respect of health and
antipollution regulations.
7
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1 - COOKING HOB
2
4
3
5
1
6
Fig. 1.1
VITROCERAMIC COOKING HOB
1. 3 circuits cooking zone
2. 3 circuits cooking zone
3. Oval cooking zone
Ø 180
Ø 145
1700 W
1200 W
Ø 145 x 250 1800/1000 W
4. Double cooking zone
5. 3 circuits cooking zone
Ø 210/120
Ø 145
2100/700 W
1200 W
6. Cooking zone residual heat indicators
Attention: Disconnect the appliance from the mains if the ceramic hobs is cracked.
8
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2 - CONTROL PANEL
Fig. 2.1
A
U
T
O
8
7
11
6
5
4
2
1
10 12
9
13
3
CONTROL PANEL - Controls description
1. Front right cooking zone control knob
2. Rear right cooking zone control knob
3. Central cooking zone control knob
4. Rear left cooking zone control knob
5. Front left cooking zone control knob
6. Multifunction main oven switch knob
7. Multifunction main oven temperature knob
8. Electronic programmer
9. Conventional oven temperature knob
10. Conventional oven switch knob
Pilot lamps:
11. Main oven temperature indicator light
12. Conventional oven temperature indicator light
13. Ceramic hob ON indicator light
9
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3 - USE OF COOKING HOB
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 a horizontal
direction, so that the glass stays “cool” at
only a few centimeters from the cooking
plate.
3 CIRCUIT RADIANT ZONES
Incorporating 3 heating elements (fig.
3.2) you can control and light up all 3
together or separately by selecting from
the 6 positions on the control knob (fig.
3.1).
The working temperature required is
reached in a very short time.
The 5 cooking zones are shown by paint-
ed disks on the ceramic surface.
Fig. 3.1
fig. 3.2
10
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DOUBLE AND OVAL 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 con-
trolled by a continuous energy regulator
from “1” to “12” (maximum temperature)
(fig. 3.3).
By switching on the second element (fig.
3.4 and 3.5), the surface area of the rear
right and central radiant zones can be
extended.
9
4
For this purpose, turn the control knob
8
5
(fig. 3.3
)
fully to the right (position
).
Fig. 3.3
Second element
Second element
fig. 3.4
fig. 3.5
11
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CO0KING HINTS
Cooking plate con-
trolled by a 6 posi-
tion switch
Cooking plate con-
trolled by a 12 posi-
tion switch
Knob
TYPE OF COOKING
setting
0
0
Switched OFF
1
2
1
2
For melting operations
(butter, chocolate).
1
2
1
2
3
4
5
6
To keep food hot and to heat
small quantities of liquid
(sauces, eggs).
2
3
4
2
3
3
4
5
6
To heat bigger quantities; to
whip creams and sauces.
(vegetables, fruits, soups).
4
5
Slow boiling, i.e.: boiled
meats, spaghetti, soups,
continuous steam cooking of
roasts, stews, potatoes.
6
3
4
6
7
7
8
For every kind of frying,
cutlets, uncovered cooking,
i.e.: risotto.
7
8
4
9
10
8
9
10
Browning of meats, roasted
4
5
potatoes,
fried
fish,
11
12
omelettes, and for boiling
large quantities of water.
11
12
Fast frying, grilled steaks,
etc.
6
Switching on the second
element (Double and oval
radiant plate only)
Heating
Cooking
Roasting-frying
After a short period of use, experience
will teach you which setting is the right
one for your needs.
Fig. 3.6
12
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RESIDUAL HEAT INDICATOR
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.
The hob also features 5 warning lights
which are connected to the correspond-
ing plate.
When the temperature of a cooking plate
is above 60°C, the relevant warning light
will also light up to warn of heat on the
surface of the hob.
– 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.
This light also stay 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.
– 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.
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.
– To save electricity, use pan lids
whenever possible.
The light will switch off automatically as
soon as the surface temperature of the
cooking plate falls below 60°C.
– Never cook the food directly on the
glass ceramic cooktop.
Caution!
the cooking hob becomes very
hot during operation.
Keep children well out of reach.
DEEP FAT FRYING
For safety purposes when deep fat fry-
ing, do not fill the pan more than one
third full of oil.
DO NOT cover the pan with a lid and DO
NOT leave the pan unattended.
In the unfortunate event of a fire, leave
the pan where it is and turn off the con-
trol knobs.
Place a damp cloth or lid over the pan to
smother the flames. Leave the pan to
cool for at least 30minutes before mov-
ing the pan.
DO NOT USE WATER ON THE FIRE.
Fig. 3.7
13
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SAFETY HINTS:
CLEANING
– Before you switch the hob on, make sure
you know which knob controls the
required cooking plate. We advise you
to set the pan over the cooking plate
before switching it on. Remove the pan
after you have switched the cooking
plate off.
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 dam-
age the glass surface of the hob.
All traces of the cleaner must be
removed with a damp cloth.
– Do not use pots and pans with rough
bases (pay attention to cookware made
of cast-iron). Rough bases can damage
(scratch) the glass surface of the hob.
Make sure that the pan bottom of the
pan is dry and clean.
– Pots with aluminium bottoms may leave
silver streaks or spots on the hob.
Do not put articles on the hob which can
melt: i.e plastic, aluminium foil, sugar,
sugar syrup mixtures etc.
– Do not leave wet or damp lids on the
hob.
If any of these products items have melt-
ed 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.
– The glass-ceramic surface and pans
must be clean. Carefully remove any
food debris (especially containing
sugar), dirt etc. with the aid of a cleans-
ing agent.
– Pan handles should never stand out
beyond the kitchen worktop, as there is
a great danger of knocking the pan
over.
This will also ensure that children
cannot reach them.
Do not use steel wool or an abrasive
sponge which could scratch the surface
permanently.
– Do not use the hob if the glass sur-
face is broken or cracked in any
way. Please disconnect the hob
from the mains and contact the
after-sales service.
ATTENTION: MOST IMPORTANT!
If cleaning the glass ceramic hob
using a special scraper tool take
extra care to avoid damaging to the
seal at the edges of the glass ceram-
ic surface.
– Do not lean over the cooking plate when
in use.
– Do not lay cooking foil or plastic materi-
als on the ceramic surface when it is
hot.
– Remember that the surface remains hot
for a long time (about 30 min.) after the
cooking plate has been switched off.
– Follow the cleaning instructions careful-
ly.
Do not use the glass surface for
storage.
Fig. 3.8
14
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4 - MULTI-FUNCTION MAIN OVEN
OPERATING PRINCIPLES
Heating and cooking in the MULTI-
FUNCTION oven are obtained in the fol-
lowing ways:
Attention: the oven door becomes
very hot during operation.
Keep children away.
a. by normal convection
The heat is produced by the upper and
lower heating elements.
GENERAL FEATURES
The multi- function oven can be pro-
gramed for 7 different functions to satis-
fy every cooking need.
b. by forced convection
The circular heating element and fan
constantly circulate heated air over the
food in the oven for a more rapid and
even cooking process. It is possible to
cook several dishes simultaneously.
The 7 positions are thermostatically con-
trolled and are obtained by a combina-
tion of 4 heating elements which are:
c. by semi-forced convection
The heat produced by the upper and
lower heating elements is distributed
throughout the oven by the fan.
– Bottom element
– Top element
– Grill element
2050 W
1250 W
2200 W
2500 W
d. by radiation
The heat is irradiated by the infra red
grill element.
– Circular element
e. by radiation and ventilation
The irradiated heat from the infra red
grill element is distributed throughout
the oven by the fan.
NOTE:
Upon first use, it is advisable to operate the
f. by ventilation
The food is defrosted by using the fan
only function without heat.
oven for 30 minutes in the position
for another 30 minutes at maximum (tem-
perature knob on position 225) in the posi-
and
tions
, to eliminate possible
and
traces of grease on the heating elements.
Clean the oven and accessories with warm
water and washing-up liquid.
WARNING:
The door is hot, use the handle.
15
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50
75
1 0 0
2 2 5
1 2 5
2 0 0
1 5 0
1 7 5
Fig. 4.1
Fig. 4.2
TEMPERATURE KNOB (fig. 4.2)
FUNCTION SELECTOR KNOB (fig. 4.1)
Rotate the knob clockwise to set the
oven for one of the following functions:
To turn on the heating elements of the
oven, set the switch knob on the desired
program and select the required temper-
ature.
To set the temperature, line up the tem-
perature knob indicator with the required
temperature.
The elements will turn ON or OFF auto-
matically according to the energy need
which is determined by the thermostat.
OVEN LIGHT
By setting the knob to this position, only the oven light comes on (15 W).
The light remains on whilst any of the cooking modes are selected.
TRADITIONAL CONVECTION COOKING
The upper and lower heating elements are switched on. The heat is diffused by natural
convection and the temperature must be set between 50° C and 225° C.
It is necessary to preheat the oven before adding 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.
16
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GRILLING
The infra-red heating element is switched on. The heat is diffused by radiation.
Use with the oven door closed and the temperature knob between 50° and 225°C for a
maximum of 15 minutes.
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.
For correct use see “USE OF THE GRILL”
Recommended for:
Intense grilling action for cooking with a broiler; browning, crisping, “au gratin”, toasting, etc.
DEFROSTING FROZEN FOODS
Only the oven fan is on. To be used with the temperature knob on “G” because the other
positions will 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.
HOT AIR COOKING
The circular element and the fan are on. The heat is diffused by forced convection and
the temperature must be set between 50° and 225 °C.
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.
17
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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 set between 50° and
175 °C for max 30 minutes. It is necessary to preheat the oven for about 5 minutes.
Use with the oven door closed.
Attention: the oven door becomes very hot during operation.
Keep children away.
For correct use see “GRILLING AND “AU GRATIN”.
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the juices in, i. e. veal
steak, steak, hamburger, etc.
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 set between 50° and 140 °C.
Recommended for:
To keep foods hot after cooking. To slowly heat already cooked foods.
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 set between 50° and 225 °C.
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.
18
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GRILLING AND “AU GRATIN”
COOKING ADVICE
Set the switch to position
.
Set the temperature knob to 175 °C and
after having preheated the oven, simply
place the food on the shelf.
Close the door and let the oven operate
until grilling is complete.
Adding a few dabs of butter before the end
of the cooking time gives the golden “au
gratin” effect.
Note: It is recommended that you do not
grill for longer than 30 minutes at any
one time.
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.
ROASTING
To obtain classical roasting, it is neces-
sary to remember:
ATTENTION: the oven door becomes
very hot during operation.
Keep children away.
– 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.
USE OF THE GRILL
Preheat the oven for about 5 minutes.
Introduce the food to be cooked, posi-
tioning the rack as close to the grill as
possible.
The drip tray should be placed under the
rack to catch the cooking juices and fats.
SIMULTANEOUS COOKING OF
DIFFERENT FOODS
The MULTI-FUNCTION oven set on
Grill with the oven door closed.
position
gives simultaneous
and
cooking of different foods.
Do not grill for longer than 30 minutes
at any one time.
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 vapors
are oxidized while passing through the
electrical element and therefore are not
deposited onto the foods.
CAUTION: the oven door becomes
very hot during operation. Keep
children well out of reach.
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.
This type of cooking saves time and
energy.
19
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COOKING GUIDE
Temperature and times given are approximate, as they will vary depending on the quality
and amount of food being cooked.
Remember to use ovenproof dishes and to adjust the oven temperature during cooking
if necessary.
COOKING CHART
Temperature
Food
Cooking Time (approx)
°C
Gas Mark
CAKES
Victoria Sandwich
Small cakes/buns
Rich Fruit Cake
Scones
180
180
150
220
190
4
4
2
20 – 25 mins
15 – 20 mins
2 hours
8 – 10 mins
25 mins
7 – 8
5
Whisked Sponge
BREAD & PASTRY
Bread Loaf (500g Flour wt)
Bread Rolls
Pizza Dough
Shortcrust pastry
Quiches/Flans
225
225
225
7 – 8
7 – 8
8
20 – 25 mins
10 – 15 mins
15 – 20 mins
20 – 30 mins
30 – 40mins
200
6
180 - 190
4 - 5
ROAST MEATS
Beef – medium joint
Lamb
Pork
Chicken
190
190
190
190
180
170
5
5
5
5
4
3
20 – 25 mins/lb + 20mins
25 – 30mins/lb + 25mins
30mins/lb + 30mins
20 – 25mins/lb + 30mins
15 – 20mins/lb + 20mins
11/2 - 2hours
Turkey
Stews/Casseroles
NOTE: Reduce the oven temperature by 10 – 20°C for fan assisted ovens.
For dishes that take over an hour to cook, reduce the cooking time by 10 minutes per
hour.
20
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5 - CONVENTIONAL OVEN
Attention: the oven door becomes
very hot during operation.
Keep children away.
NOTE:
GENERAL FEATURES
Upon first use, it is advisable to operate
the oven for 30 minutes in the position
and for another 30 minutes at the
maximum (temperature knob on position
250) in the position
possible traces of grease on the heating
elements.
The conventional oven has 3 heating
elements which are:
– Top element
– Bottom element
– Grill element
700 W
800 W
, to eliminate
1600 W
Clean the oven and accessories with
warm water and washing-up liquid.
This oven is equipped with a special
dish rack for use with the special
“PLATE WARMING” function. In this set-
ting you can use your conventional oven
to warm the plates (at about 60°C)
before serving dinner.
WARNING:
The door is hot, use the handle.
For correct use of this function see
“PLATE WARMING or TRADITIONAL
CONVECTION COOKING” and “USE
OF SPECIAL DISH RACK”.
21
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50
2 2 5
1 0 0
1 2 5
2 0 0
1 5 0
1 7 5
Fig. 5.1
Fig. 5.2
FUNCTION SELECTOR KNOB (fig. 5.1)
TEMPERATURE KNOB (Fig. 5.2)
Rotate the knob clockwise to set the
oven for one of the following functions.
This only sets the cooking temperature
and does not switch the oven on.
Rotate clockwise until the required tem-
perature is reached (from 50 to 250°C).
The light above the function selector will
illuminate when the oven is switched on
and turns off when the oven reaches the
correct temperature.
The light will cycle on and off during
cooking in line with the oven tempera-
ture.
OVEN LIGHT
By setting the knob to this position the oven light will come on. (15 W).
The light remains on whilst any of the functions are selected.
TRADITIONAL CONVECTION COOKING
The upper and lower heating elements are switched on. The heat is diffused by natural
convection and the temperature must be set between 50° C and 250° C.
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.
22
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PLATE WARMING
The upper and lower heating elements are switched on; the heat is diffused by natural
convection. The temperature knob must be set to position
60°C.
to heat the plates at about
This function can also be used for traditional convection cooking: the temperature knob
must be set between 50 and 250°C.
Recommended for:
Dish warming using the special rack. For correct use see “USE OF SPECIAL DISH
RACK”.
KEEP ATTENTION: Plates are hot after warming. It is advisable to handle the
plates using oven gloves.
SPIT ROASTING
The infrared grill element at the top of the oven and the rotisserie motor comes on.
The heat is dispersed by radiation.
Use with the oven door closed, the function knob set to
, and the temperature knob
to 225°C for max 15 minutes, then to 175°C.
For cooking hints, see “USE OF THE ROTISSERIE”.
Attention: the oven door becomes very hot during operation. Keep children away.
Recommended for: Spit roasting with the rotisserie.
GRILLING
The infrared grill element at the top of the oven comes on. The heat is dispersed by radi-
ation.
Use with the oven door closed, the function knob set to
, and the temperature knob
to position 225°C for max 15 minutes, then to position 175°C.
For cooking hints, see “USE OF THE GRILL”.
Attention: the oven door becomes very hot during operation. Keep children away.
Recommended for: Intense grilling, browning, cooking au gratin and toasting etc.
23
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COOKING GUIDE
Temperature and times given are approximate, as they will vary depending on the quality
and amount of food being cooked.
Remember to use ovenproof dishes and to adjust the oven temperature during cooking
if necessary.
COOKING CHART
Temperature
Food
Cooking Time (approx)
°C
Gas Mark
CAKES
Victoria Sandwich
Small cakes/buns
Rich Fruit Cake
Scones
180
180
150
220
190
4
4
2
20 – 25 mins
15 – 20 mins
2 hours
8 – 10 mins
25 mins
7 – 8
5
Whisked Sponge
BREAD & PASTRY
Bread Loaf (500g Flour wt)
Bread Rolls
Pizza Dough
Shortcrust pastry
Quiches/Flans
225
225
225
7 – 8
7 – 8
8
20 – 25 mins
10 – 15 mins
15 – 20 mins
20 – 30 mins
30 – 40mins
200
6
180 - 190
4 - 5
ROAST MEATS
Beef – medium joint
Lamb
Pork
Chicken
190
190
190
190
180
170
5
5
5
5
4
3
20 – 25 mins/lb + 20mins
25 – 30mins/lb + 25mins
30mins/lb + 30mins
20 – 25mins/lb + 30mins
15 – 20mins/lb + 20mins
11/2 - 2hours
Turkey
Stews/Casseroles
24
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ROTISSERIE (Fig. 5.3)
The oven is equipped with a rotisserie for
spit roast cooking using the grill.
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.
The rotisserie consists 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 cen-
tral guide of the oven.
The rotisserie motor is operated by the
USE OF THE GRILL
switch knob on grill position
.
Preheat the oven for about 5 minutes.
Introduce the food to be cooked,
positioning the rack as close to the grill
as possible.
The drip tray should be placed under the
rack to catch the cooking juices and fats.
USE OF THE ROTISSERIE
– Insert the tray into the lowest rack hold-
ers of the oven and insert the rod sup-
port into the intermediate rack holders
(fig. 5.3).
Grill with the oven door closed.
Do not 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.
– 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.
Grill 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.
25
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USE OF SPECIAL DISH RACK
This special shelf can be used as a dish
rack or when turned over, as a normal
shelf for oven cooking.
It must be inserted between the guides
of the lateral racks.
USING THE SPECIAL RACK FOR NORMAL
COOKING
Slide in the shelf on the guides: the
safety catch must be turned toward the
oven base (see detail of figure 5.5).
The flat surface can be used to put
cooking pans or to put food directly on
the rack; in the second case the drip tray
should be placed under the rack to catch
the cooking juices and fats.
USING THE SPECIAL SHELF AS A DISH RACK
Slide in the shelf on the guides, on the
lower level of the lateral racks.
The prongs where the plates are to be
inserted must be turned upwards.
The shelf must be fitted so that the safe-
ty catch, which stops it sliding out, faces
the bottom of the oven (see detail of fig-
ure 5.4).
The plates must be positioned as indicat-
ed in figure 5.4.
To facilitate this operation pull the spe-
cial rack up to the safety lock.
KEEP ATTENTION: Plates are hot
after warming. It is advisable to han-
dle the plates using oven gloves.
Fig. 5.4
Fig. 5.5
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6 - ELECTRONIC PROGRAMMER
The electronic programmer performs the
following functions:
Description of the illuminated
symbols:
– 24 hours clock with illuminated display
– Timer (up to 23 hours and 59 minutes)
– Program for automatic oven cooking
AUTO - flashing - Programmer in auto-
matic position but not pro-
grammed
– Program for semi-automatic oven
cooking.
AUTO - always lit - Programmer in auto-
matic position with program set.
Automatic cooking taking place
Timer in operation
Description of the buttons:
and AUTO - flashing - Program
error.
(The time of day lies between the
calculated cooking start and end
time).
Timer
Cooking time
End of cooking time
Note:
Manual position and cancellation of
the set cooking program
Select a function by the respective but-
ton and, in 5 seconds, set the required
time with the
Advance the time for of all pro-
grams
/
buttons (“one-
hand” operation).
A power cut makes the clock go to zero
and cancels the set programs.
Decrease the program time and
changing the frequency of the audi-
ble signal.
A
U
T
O
Fig. 6.1
Fig. 6.2
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ELECTRONIC CLOCK (fig. 6.2)
ELECTRONIC TIMER
The programmer is equipped with an
electronic clock with an illuminated dis-
play which indicates hours and minutes.
Upon immediate connection of the oven
or after a powercut, three zeros will flash
on the display panel.
The timer program consists only of a
buzzer which may be set for a maximum
period of 23 hours and 59 minutes.
If the AUTO is flashing push the
but-
ton.
To set the time, push the
button and
To set the hour it is necessary to push
the
button and then the
or
the or until you obtain the
button until you have set the exact hour
(fig. 6.2).
Another way is to simultaneously push
desired time in the panel (fig. 6.4).
Having finished the setting, the clock
hour will appear on the panel and the
symbol will be lit.
The countdown will start immediately and
may be seen at any moment on the panel
the
two buttons and at the same
or button.
time push the
Note: The hour setting deletes any pro-
gram.
by simply pressing the button
.
At the end of the time, the
symbol
will be switched off and an intermittent
buzzer will go off; this can be stopped by
pressing any of the buttons.
NORMAL COOKING WITHOUT THE
USE OF THE PROGRAMMER
To manually use the oven, that is, without
the aid of the programmer, it is necessary
to cancel the flashing AUTO by pushing
SETTING THE FREQUENCY OF THE
AUDIBLE SIGNAL
the button
(AUTO will be switched off
and the symbol
will go on - Fig. 6.3).
3 possible sounds can be selected by
pressing the
button.
Attention: If the AUTO is steadily lit (which
means a cooking program has already
been set), the program can be cancelled
and switched to manual by pushing the
button
.
If the oven is switched on, you must
switch off manually.
A
U
T
O
Fig. 6.3
Fig. 6.4
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3. Set the temperature and the cooking
program (see the relevant sections).
AUTOMATIC OVEN COOKING
To cook food automatically in the oven,
it is necessary to:
Once the oven is programmed it will
switch on automatically at the right time
to stop the cooking at the desired end
time.
1. Set the length of the cooking time
2. Set the end of the cooking time
3. Set the temperature and the oven
cooking program.
During cooking, the
on.
By pushing the
symbol remains
These operations are done in the follow-
ing way:
1.Set the length of the cooking time by
button you can see
the time that remains until the end of
cooking.
pushing the
button to advance, or
you have passed the desired time (fig.
button and the
to go back if
The cooking program may be can-
celled at any time by pushing
.
6.5). The AUTO and the
will be on.
symbol
At the end of the cooking time the oven
will turn off automatically, the symbol
will turn off, AUTO will flash and the buz-
zer will sound, which can be turned off
by pushing any of the buttons.
2.Set the end of the cooking time by
pressing the button (the cooking
time already added to the clock time
will appear), and the button (fig.
6.6); if you pass the desired time you
can go back by pushing the
After this setting, the
Turn the switch and temperature knobs
to "OFF" and put the programmer onto
button.
“manual” by pressing the
button.
symbol will go off. If after this setting,
the AUTO flashes on the panel and a
buzzer goes off, it means there was
an error in the programming, that is
the the cooking cycle has been super-
imposed on the clock. In this case,
change the end of cooking time or the
cooking time itself by following the
instructions above.
Attention: A powercut will make the
clock go to zero and will cancel the set
programs.
After a powercut, three zeros will flash
on the panel.
A
U
T
A
U
T
O
O
Fig. 6.5
Fig. 6.6
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At the end of the cooking, the oven and
the symbol will turn off, the AUTO will
flash and a buzzer will go off which can
be stopped by pushing any of the but-
tons.
SEMI - AUTOMATIC COOKING
This is used to switch the oven off auto-
matically after the desired cooking time
has elapsed.
There are two ways to set the semi-
automatic cooking function:
Turn the switch and temperature knobs
to "OFF" and put the programmer onto
1.Set the length of the cooking time by
“manual” by pressing the
button.
pushing the
button and the
but-
ton to advance, or
(Fig. 6.7).
to go backwards
This sets the desired “stop” time.
or
2.Set the end of the cooking time by
pushing the
ton to advance, or
button and the
but-
to go backwards
if you have passed the desired time
(Fig. 6.8).
AUTO and the
symbol will be on.
Then set the temperature and the cook-
ing program (see the relevant sections).
The oven is switched on and it will
switch off automatically at the end of the
desired time.
A
U
T
During cooking, the
symbol remains
you
O
on and by pressing the button
can see the time that remains until the
end of the cooking.
The cooking program can be can-
celled at any moment by pushing the
button.
Fig. 6.7
A
U
T
O
Fig. 6.8
30
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7 - CLEANING AND MAINTENANCE
ENAMELLED PARTS
Important:
All the enamelled parts must be cleaned
with a sponge and soapy water or other
non-abrasive products.
Before cleaning or carrying out
any maintenance disconnect the
appliance from the electrical sup-
ply and wait for it to cool down.
Dry preferably with a soft cloth.
Acidic substances like lemon juice,
tomato sauce, vinegar etc. can damage
the enamel if left in contact for too long.
Attention
The appliance gets very hot,
mainly around the cooking areas.
It is very important that children
are not left alone in the kitchen
when you are cooking.
Do not use a steam cleaner
because the moisture can get
into the appliance thus make it
unsafe.
VITROCERAMIC COOKING HOB
– See page 14
STAINLESS STEEL SURFACES
REPLACING THE OVEN LIGHT BULB
Switch the cooker off at the mains.
When the oven is cool, unscrew and
replace the bulb with another one
resistant to high temperatures (300°C),
voltage 230 V (50 Hz), 15 W, E14.
The stainless steel front panels on this
cooker (facia, oven door, storage
compartment) are protected by a finger-
print proof lacquer.
To avoid damaging this lacquer, do not
clean the stainless steel with abrasive
cleaners or abrasive cloths or scouring
pads.
Note: Oven bulb replacement is not
covered by your guarantee.
ONLY SOAPY/WARM WATER MUST
BE USED TO CLEAN THE STAINLESS
STEEL SURFACES.
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INSIDE OF OVEN
This must be cleaned every time it is
used.
Remove and refit the side runner frames
as described in the next section.
With the oven warm, wipe the inside
walls with a cloth soaked in very hot
soapy water or another suitable product.
The bottom of the oven, side runner
frames, tray and rack can be removed
and washed in the sink.
ADVICE FOR USE AND MAINTE-
NANCE OF SELF CLEANING PANELS
The self cleaning panels are covered
with a special microporous enamel
which, absorbs and removes oil and fat
splashes during normal baking over
200°C.
If, after cooking very fatty foods, the
panels remain dirty, operate the oven
empty on max temperature for about 30
minutes.
These panels do not require to be
cleaned, however it is advised to period-
ically remove them from the oven (at
least the side panels) and to wash them
with tepid soapy water and then wipe off
with a soft cloth.
FITTING THE OVEN OUT
– Hang up the wire racks “G” on the
oven walls interposing the self clean-
ing panels “A” (fig. 7.1)
DO NOT CLEAN OR WASH THEM
WITH ABRASIVE PRODUCTS OR
WITH PRODUCTS CONTAINING
ACIDS OR ALKALIS.
– Slide the required shelf and tray etc. in
using the guides (fig. 7.2).
The side panels are reversible and when
the microporous enamel degrades, they
can be turned to the other side.
– Reverse the above order to dismantle.
A
G
Fig. 7.1
Fig. 7.2
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Fig. 7.3
OVEN DOOR
The internal glass panel can be easily
removed for cleaning by unscrewing the
2 retaining screws (Fig. 7.3)
STORAGE COMPARTMENT
The storage compartment is accessible
through the pivoting panel (fig. 7.4).
Do not store flammable material in
the oven or in the storage com-
partment.
Fig. 7.4
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Fig. 7.5A
REMOVING THE OVEN DOOR
The oven door can easily be removed as
follows:
– Open the door to the full extent (fig.
7.5A).
– Attach the retaining rings to the hooks
on the left and right hinges (fig. 7.5B).
– Hold the door as shown in fig. 7.5.
– Gently close the door and withdraw the
lower hinge pins from their location
(fig. 7.5C).
Fig. 7.5B
Fig. 7.5C
Fig. 7.5D
– Withdraw the upper hinge pins from
their location (fig. 7.5D).
– Rest the door on a soft surface.
– To replace the door, repeat the above
steps in reverse order.
Fig. 7.5
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Advice for
the installer
IMPORTANT
– The appliance should be installed by a qualified technician in compliance with the laws
in force in your country and in observation of the instructions supplied by the manufac-
turer.
– Always disconnect the cooker from mains power supply before carrying out any main-
tenance operations or repairs.
– Some appliances are supplied with a protective film on steel and aluminium parts. This
film must be removed before using the appliance.
35
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8 - INSTALLATION
LOCATION
The appliance must be kept no less than 50 mm away from any side wall which exceed
the height of the hob surface (fig. 8.1).
The appliance must be housed in heat resistant units.
The walls of the units must be capable of resisting temperatures of 75 °C above
room temperature.
Do not install the appliance near inflammable materials (eg. curtains).
If the cooker is located on a pedestal it is necessary to provide safety measures to pre-
vent it falling out.
50 mm
500 mm
Fig. 8.1
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LEVELLING THE COOKER
The cooker is equipped with 4 LEVEL-
LING FEET and may be levelled by
screwing or unscrewing the feet with a
spanner (fig. 8.2).
It is important to observe the prescrip-
tions of figures 8.3 - 8.4.
Fig. 8.2
Fig. 8.3
0
+ 8 mm
Fig. 8.4
+ 8 mm
+ 35 mm
37
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BACKGUARD
Before installing the cooker,
assemble the backguard “V”
(fig. 8.5).
B
Please note that :
• The backguard “V” can be
found packed at the rear of
the cooker.
A
• Before assembling remove
any protective film/adhe-
sive tape.
Fig. 8.5
• The backguard must be
fixed to the cooktop using
the three supports “B” sup-
plied with the appliance
(see fig. 8.5).
V
38
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MOVING THE COOKER
WARNING
When raising the cooker to an upright
position always ensure that two peo-
ple carry out this manoeuvre to pre-
vent damage to the adjustable feet
(fig. 8.6).
WARNING
Be careful: do not lift the cooker by
the door handle when raising to the
upright position (fig. 8.7).
Fig. 8.6
WARNING
When moving the cooker to its final posi-
tion DO NOT DRAG (fig. 8.8).
Lift feet clear of floor (fig. 8.6).
Fig. 8.7
Fig. 8.8
39
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8 - ELECTRICAL SECTION
N.B. For connection to the mains, do
not use adapters, reducers or
branching devices as they can cause
overheating and burning.
IMPORTANT: The cooker must be
installed in accordance with the
manufacturer’s instructions.
Incorrect installation, for which the
manufacturer accepts no responsi-
bility, may cause injury to persons
or animals etc.
If the installation requires alterations to
the domestic electrical system or if the
socket and appliance plug are
incompatible, call an expert.
He should also check that the socket
cable section is suitable for the power
absorbed by the appliance.
GENERAL
– Connection to the mains must be
carried out by qualified personnel in
accordance with current regulations.
IMPORTANT: this cooker must be
connected to a suitable double pole
control unit adjacent to the cooker.
– The appliance must be connected to
the mains checking that the voltage
corresponds to the value given in the
rating plate and that the electrical
cable sections can withstand the load
specified on the plate.
– The cooker can be connected directly
to the mains placing an omnipolar
switch with minimum opening
between the contacts of 3 mm
between the appliance and the mains.
WARNING!
This appliance must be earthed.
– The power supply cable must not
touch any hot parts and must be
positioned so that it does not exceed
75°C at any point.
– Once the cooker has been installed,
the switch or socket must always be
accessible.
The connection of the appliance
to earth is mandatory.
The manufacturer declines all
responsibility for any inconve-
nience resulting from not
observing this condition.
Before effecting any intervention
on the electrical parts of the appli-
ance, the connection to the net-
work must be interrupted.
40
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CONNECTING THE FEEDER CABLE
To connect the feeder cable to the cooker
it is necessary to:
FEEDEER CABLE SECTION
“TYPE H05RR-F”
230V
3 x 6 mm2 (**)
– Remove the two screws that hold
shield A behind the cooker.
(**) – Connection with wall box connection.
– Contemporaneity factor applied
– Open completely the cable clamp D.
– Insert the mains cable (type H05 RR-
F) of minimum 6 mm2 section into the
cable clamp D.
– Connect the phase and earth cables to
terminal B according figure 8.2 and
8.3.
Fig. 8.2
– Pull the feeder cable and block it with
the cable clamp D
230 V
– Re-mount shield A.
1
2
3
4
5
N.B. The earth conductor must be left
about 3 cm longer than the others.
L1
N (L2) PE
PE
N
L
Earth
Neutral
Live
Fig. 8.3
1
2
3
4
5
B
N(L2
)
L1
PE
230 V ~
Red
or
Black
or
Green
and
D
Brown
(Live)
Blue
(Neutral)
Yellow
(Earth)
Fig. 8.1
A
41
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GUARANTEE
UK only
If your appliance goes wrong within one year from the date you bought it, we will repair
it (or replace it if necessary) free of charge provided:
• you have not misused, neglected, or damaged it;
• it has not been modified;
• it is not second hand;
• it has not been used commercially;
• you have not fitted a plug incorrectly; and
• you supply your receipt to show when you brought it.
• The appliance has been installed as per the instructions contained within this booklet.
This guarantee does not affect your statutory rights.
AFTER SALES SERVICE
If you require After Sales Service contact the MASTERCARE Domestic Appliance Helpline
Telephone 08701 565550.
42
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Descriptions and illustrations in this booklet are given as simply indicative.
The manufacturer reserves the right, considering the characteristics of the models described here, at any time and
without notice, to make eventual necessary modifications for their construction or for commercial needs.
43
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code 1101992 ß5
Part Number 54071/1
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