EURO EG800FS2, Руководство по установке

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461308092_003 10/2013
INSTRUCTIONS FOR THE USER
HOW TO USE GAS OVEN
The oven burner can be fitted with a safety
thermocouple so, once the burner has been lit,
keep the knob pressed for about 15 seconds. If, at
the end of this time, the burner fails to light, release
the knob and wait at least 1 minute before trying
again. Should the burner turn out accidentally, turn
the knob round to the closed position and wait at
least 1 minute before lighting it again.
MANUAL IGNITION OF THE OVEN BURNER
Open the oven door press and turn the oven knob
counterclockwise until it reaches to the maximum
temperature position, simultaneously placing a lighted
match to the burner through the hole (B) (fig. 9).
AUTOMATIC ELECTRIC IGNITION OF OVEN BURNER.
Open the oven doo r push lightly the oven knob and
turn counterclockwise until it reaches to the maximum
temperature position, then depress the knob.
Automatically the ignition spark shoots. Matches can
be used to light the burners in a blackout.
After the oven burner has been lit (check through
the opening (C) (fig. 9) that it has ignited), adjust
the temperature according to your needs and leave
open the oven door for 2 to 3 minutes. Close the
door gently so the flames will not blow out and wait 15
minutes before putting any food in to cook. Our oven
can cook all foods (meat, fish, bread, pizza, cakes, etc.).
USING THE OVEN
Having ignited the oven, the gas control knob should be
adjusted to the desired temperature and the oven door
left open for 2 to 3 minutes and then gently close the door
to avoid extinguishing the flame. Preheat the oven for
approximately 15 minutes.
Your appliance’s heat circulation pattern is quite different
to many other cookers. It employs an ingenious, natural,
“Rapid Draught” convection system. Hot air is efficiently
circulated through the oven very quickly producing relatively
even heat zoning.
With planning and a clear understanding of your appliance’s
characteristics and capabilities you will be able to produce
superb results and larger than normal quantities. However
in order to obtain maximum efficiency it is useful to
remember:
•
Cooking times and shelf positions will probably be
different from your previous oven. The size and type
of dishes used will affect cooking times and the use
of aluminium foil will increase cooking times. We
recommend doing a test bake, and comparing the
times in the time and temperature chart to some of
your favourite recipes. Add 10 to 15 degrees C when
cooking larger quantities. Shelves are numbered from
Contact our Service if assistance is required with cooking
results or thermostat operation appears incorrect.
the bottom (fig. 1).
• Be sure to remove the enamelled grill tray when the
oven is in use. It is not intended to be used for baking
or roasting purposes and it can interfere with heat
distribution in the oven.
• Slightly more heat is generated from the bottom of the
oven upwards, with the top shelf being the marginally
cooler zone. This is the reverse of other ovens you may
have used and some minor adjustment to your cooking
methods with some dishes may be required. Most
baking would be done on the middle shelves, with the
lower shelves being used for a greater degree of base
browning.
• Always preheat the oven when cooking frozen or chilled
foods.
• Best results are achieved when preparing large
quantities or using two shelves simultaneously by
positioning serves with an «air space» around. More
even cooking can be made possible if two medium
sized baking trays are used per shelf, leaving a 3-4 cm
«air space» between the trays and from the trays to the
oven wall. A single larger tray may divert or block the
usual flow of hot air around the oven. When using two
shelves simultaneously allow an «air space» by leaving
one shelf space empty between.
• You can plan batch baking to make the most efficient
use of the hotter and cooler zones, by cooking a different
food requiring slightly different temperature on each
shelf e.g. small cakes and slab cakes, or two different
types of biscuits (refer to the chart on pag. 12).
•
Light weight, uncoated aluminium trays and pans are
recommended for general cooking. Heavy gauge and
dark coloured utensils do attract extra heat and may be
unsuitable for some foods.
•
The aluminium can be easily corroded if it comes into
contact with organic acids present in the foods or added
during baking (vinegar, lemon juice). Therefore it is advised
not to put directly the foods on aluminium or enamelled
trays, but ALWAYS use the proper oven paper.
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