AGA PRO+ APRO36DFSS, Руководство пользователя и инструкции по установке и обслуживанию

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The Oven
n 
Before using the oven for the first time, to dispel
manufacturing odors, heat them to their highest
temperature and run for 30 minutes. Also, heat
the broiler and run for 30 minutes. To clear the
smell make sure the room is well ventilated to the
outside air, by opening windows or turning on your
ventilation hood. Once cooled wipe out the oven
with a damp cloth and mild detergent, then dry
thoroughly.
We recommend people with respiratory problems
should vacate the area for this brief period.
The Broiler
The broiler element is located in the top of the oven.
When broiling heat radiates downwards from the oven broiler
for even coverage. The broil feature temperature is 500ºF
(260ºC).
To operate the broiler, push and turn the control knob
counter clockwise to the
‘broil’
position
(Fig. 2.8)
. The
element in the top of the oven will begin to heat up as
indicated by the neon on the control panel
(Fig. 2.9)
.
n 
The door must be closed during broiler operation.
Remove the broiler pan and grid
(Fig. 2.10)
, then preheat
the broiler for a couple of minutes. Once preheated, slide
the broiler pan and grid with the food in place, back into the
oven. Brown one side of the food and turn to brown the other
side.
During broiling there may be a little smoke given off - this is
perfectly normal.
If you open the door to check on the food, have it open for
as short a time as possible, to prevent the control knobs over
heating.
Pull the rack out to its ‘stop’ position before turning or
removing food.
DO NOT
use the broil pan without the insert.
n 
DO NOT cover the broiler pan insert with foil. The
exposed grease could catch fire.
Broiling guidelines
Choose a suitable shelf position. To ensure meat is cooked
through rather than just browned on the outside, broil thick
pieces of meat and poultry on shelf positions 2 or 3. Use shelf
position 4 for thinner items that need less cooking time like
steaks, chops and hamburger patties
(Fig. 2.11)
.
When finishing off meals by browning the top, use metal
or glass ceramic bakeware. Do not use heat proof glass or
earthenware as these cannot withstand the intense heat of
the broiler.
Centre the item in the oven, so that it is directly under the
broiler.
Fig. 2.8
Fig. 2.9
Fig. 2.10
Fig. 2.11