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3
1
GENERAL
INFORMATION
GENERAL
INFORMA
TION
1.2
TECHNICAL
CHARACTERISTICS
1.3
COOKER
STRUCTURE
Fig.
1
1
-
control
panel
2
-
electric
oven
3
- oven
door
4
- hot
plate
f
1
80
mm
/ 1500W
5
- hot
plate
f
1
45
mm
/ 1000W
6
-
function
selector
knob
7
-
temperature
regulator
knob
8
-
temperature
control
lamp
9
-
cooker
operation
control
lamp
10
- grill
pan
with
removable
handle
and
wire
food
support
11
-
oven
rod
shelf
1
.1
PURPOSE
Cooker
is
intended
for
preparing
meals
at
household
only
. If
must
not
be
used
for
other
purposes.
Table
1
1
.4
PREPARATION
FOR
USE
1.
Remove
the
packing
material
including
the
protection
films
covering
the
chrome-
plate
and
stainless
steel
parts
from
the
cooker
.
Dispose
of
the
packing
m
aterial
according
to
the
relevant
regulations.
2.
Wipe
the
enamel
and
glass
surfaces
w
ith
soft
damp
cloth.
3.
When
using
it
for
the
first
time,
turn
on
the
hot
plate
by
setting
the
knob
to
position
"
3
",
and
leave
it
for
about
5
m
inutes,
by
w
ay
of
an
exception,
w
ithout
a
pan.
This
w
ill
allow
the
protective
film
covering
the
plate
to
be
burnt.
When
the
plate
is
cool,
w
ipe
with
dry
cloth.
1
4
4
2
10
11
8
9
3
6
7
5
5
C
Type
2190.A0
Cooker
external
dimensions
(height
x
width
x
depth)
[mm]
(height
x
width
x
depth)
[mm]
900
x
500
x
600
340
x
388
x
438
Oven
usable
dimensions
Cooker
rated
electric
power
[kW]
7,0
Hob
2
pieces
2
pieces
hot
plate
ø
145
mm
/1000
W
hot
plate
ø
180
mm
/1500
W
Electric
oven
upper
heater
[kW]
0,7
bottom
heater
[kW]
1,3
grill
heater
[kW]
2,0
10
THE
OVEN
In
the
oven
compartment,
it
is
possible
to
cook
any
dish.
The
meat
can
be
grilled
on
the
baking
tray
or
grate
shelf
with
the
tray
placed
underneath
for
catching
the
dripping
fat.
WHEN
YOU
BAKE/ROAST
IN
THE
OVEN,
OBSERVE
THE
FOLLOWING
RULES
Keep
proper
temperature
of
roasting!
R
oasting
temperature
is
m
ainly
dependent
of
the
type
and
size
of
meat.
Ty
pically
,
the
roasting
temperature
is
form
200
0
to
250
0
C.
4.6.3
STEWING
IN
THE
OVEN
Easy
boiling
foodstuffs
such
as
m
eat,
vegetables,
fruits,
etc.
m
ay
be
stewed
in
the
oven.
P
reheat
the
oven
to
170-200
0
C.
This
setting
may
be
kept
for
the
full
time
of
stewing.
Oven
door
shall
be
closed
during
stewing.
W
hen
stewing
vegetable,
pour
a
little
water
and
stew
for
the
shortest
time
possible.
Excessive
time
of
stewing
deprive
vegetables
from
valuable
nutrients.
Below
, T
ables
3
and
4
summarize
approximate
cooking
timings
for
dough
and
meat.
These
are
indicative
values,
w
hich
in
practice
m
ay
vary
up
or
down.
They
depend
on
the
pots
used,
their
shapes
and
sizes
and
on
the
browning
you
prefer
.
Table
3.
C
akes
Table
4.
M
eat
d
ishes
Dish
Temperature
[
C
]
O
T
iming
[min.]
Meat
-
short
roasting
225
-
250
12
-
1
5
per
centimetre
of
meat
thickness
Meat
-
long
roasting
190
-
210
Chicken
225
-250
50
-
6
0
Goose,
duck,
turkey
200
-
210
Up
to
3
hours
depending
on
the
size
V
enison
190
-
210
Fish
-
roasting,
up
to
2
k
g
-
stewing,
up
to
2
k
g
225
-
250
180
-
200
2
0-3
0
3
0-5
0
Cake
Temperature
[
C
]
O
T
iming
[min.]
Friable
cake
180
-
190
45
-
6
0
Y
east-cake
180
-
200
45
-
6
0
Crumble-cake
200
-
220
20
-
3
0
Fruit-cake
200
-
210
30
-
4
0
Sponge-cake
180
-
200
20
-
3
0
Shortcake
210
-
220
10
-
2
0
T
wist
cake
220
-
240
30
-
4
0
