CI 46S G W - Oven SCHOLTES - Free user manual and instructions

USER MANUAL CI 46S G W SCHOLTES

• At 15°C and 1013 mbar- dry gas

** Propano P.C.S. = 50,37 MJ/Kg
*** Butano P.C.S. = 49,47 MJ/Kg

Naturale P.C.S. = 37,78 MJ/m³

CI 46S G W

Positioning and levelling

Electrical connection

Gas connection

Adapting to different types of gas

Table of burner and nozzle specifications

Table of characteristics

Description of the appliance, 22

Overall view

Control panel

Display

Start-up and use, 23-28

Using the hob

Setting the clock

Setting the timer

Using the oven

Cooking modes

Programming cooking

Practical cooking advice

Oven cooking advice table

Precautions and tips, 29

General safety

Disposal

Respecting and conserving the environment

Care and maintenance, 30-31

Switching the appliance off

Cleaning the appliance

Replacing the oven light bulb

Gas tap maintenance

Automatic cleaning using the PYROLYTIC cycle

Assistance, 32

GB

! Please keep this instruction booklet in a safe place for future reference.. Make sure the booklet remains with the appliance if it is sold, given away or moved.
! Please read this manual carefully: it contains important information on installation, operation and safety.
! The appliance must be installed by a qualified professional in accordance with the instructions provided.
! Any necessary adjustment or maintenance must be performed after the cooker has been disconnected from the electricity supply.

Room ventilation

The appliance may only be installed in permanentlyventilated rooms, according to current national legislation and any subsequent amendments in force. The room in which the appliance is installed must be ventilated adequately in order to provide as much air as is needed by the normal gas combustion process (the flow of air must not be lower than 2m^3 /h per kW of installed power).

The air inlets, protected by grilles, should have a duct with an inner cross section of at least 100~cm^2 and should be positioned so that they are not liable to even partial obstruction (see figure A). These inlets should be enlarged by 100% - with a minimum of 200~cm^2 - whenever the surface of the hob is not equipped with a flame failure safety device. When the flow of air is provided in an indirect manner from adjacent rooms (see figure B), provided that these are not communal parts of a building, areas with increased fire hazards or bedrooms, the inlets should be fitted with a ventilation duct leading outside as described above.

Adjacent room Room requiring ventilation

A

Ventilation opening for comburent air

B

Increase in the gap between the door and the flooring

! After prolonged use of the appliance, it is advisable to open a window or increase the speed of any fans used.

Disposing of combustion fumes

The efficient removal of combustion fumes should be guaranteed using a hood which is connected to a safe and efficient natural suction chimney, or using an electric fan which begins to operate automatically every time the appliance is switched on (see figure).

Fumes channelled straight outside

Fumes channelled through a chimney or a branched flue system (reserved for cooking appliances)

! The liquefied petroleum gases are heavier than air and collect by the floor, therefore all rooms containing LPG cylinders must have openings leading outside so that any leaked gas can escape easily.

LPG cylinders, therefore, whether partially or completely full, must not be installed or stored in rooms or storage areas which are below ground level (cellars, etc.). Only the cylinder currently in use should be stored in the room; this should also be kept well away from sources of heat (ovens, chimneys, stoves) which may cause the temperature of the cylinder to rise above 50^ .

Positioning and levelling

! The appliance may be installed alongside any cupboards whose height does not exceed that of the hob surface.

! Make sure that the wall which is in contact with the back of the appliance is made from a non-flammable, heat-resistant material (T 90^ ).

To install the appliance correctly:

• Place it in the kitchen, the dining room or the studio flat (not in the bathroom).
• If the top of the hob is higher than the cupboards, the appliance must be installed at least 600 ~mm away from them.

• If the cooker is installed underneath a wall cabinet, there must be a minimum distance of 420mm between this cabinet and the top of the hob.

This distance should be increased to 700 mm if the wall cabinets are flammable (see figure).

• Do not position blinds behind the cooker or less than 200mm away from its sides.
• Any hoods must be installed in accordance with the instructions listed in the relevant operating manual.

Levelling

If it is necessary to level the appliance, screw the adjustable feet into the positions provided on each corner of the base of the cooker (see figure).

The legs* fit into the slots on the underside of the base of the cooker.

Electrical connection

Install a standardised plug corresponding to the load indicated on the appliance data plate (see Technical data table).

The appliance must be directly connected to the mains using an omnipolar switch with a minimum contact opening of 3mm installed between the appliance and the mains. The switch must be suitable for the charge indicated and must comply with current electrical regulations (the earthing wire must not be interrupted by the switch). The supply cable must be positioned so that it does not come into contact with temperatures higher than 50^ at any point.

• Only available in certain models.

Before connecting the appliance to the power supply, make sure that:

• The appliance is earthed and the plug is compliant with the law.
• The socket can withstand the maximum power of the appliance, which is indicated by the data plate.
• The voltage falls between the values indicated on the data plate.
• The socket is compatible with the plug of the appliance. If the socket is incompatible with the plug, ask an authorised technician to replace it. Do not use extension cords or multiple sockets.

! Once the appliance has been installed, the power supply cable and the electrical socket must be easily accessible.
! The cable must not be bent or compressed.
! The cable must be checked regularly and replaced by authorised technicians only.
! The manufacturer declines any liability should these safety measures not be observed.

Gas connection

Connection to the gas network or to the gas cylinder may be carried out using a flexible rubber or steel hose, in accordance with current national legislation and any subsequent amendments in force, after making sure that the appliance is suited to the type of gas with which it will be supplied (see the rating sticker on the cover: if this is not the case see below). When using liquid gas from a cylinder, install a pressure regulator which complies with current national regulations and any subsequent amendments in force. To make connection easier, the gas supply may be turned sideways*: reverse the position of the hose holder with that of the cap and replace the gasket supplied with the appliance.

! Make sure that the gas supply pressure is consistent with the values indicated in the Table of burner and nozzle specifications (see below). This will ensure the safe operation and durability of your appliance while maintaining efficient energy consumption.

Gas connection using a flexible rubber hose

Make sure that the hose complies with current national legislation. The internal diameter of the hose must measure: 8 mm for a liquid gas supply; 13 mm for a methane gas supply.

Once the connection has been performed, make sure that the hose:

• Does not come into contact with any parts which reach temperatures of over 50^ C .
• Is not subject to any pulling or twisting forces and that it is not kinked or bent.
• Does not come into contact with blades, sharp corners or moving parts and is not compressed.
• Is easy to inspect along its whole length so that its condition may be checked.
• Is shorter than 1500 mm .
• Fits firmly into place at both ends, where it will be fixed using clamps which comply with current national regulations.

If one or more of these conditions is not fulfilled or if the cooker must be installed in accordance with the conditions listed for class 2 - subclass 1 appliances (installed between two cupboards), the flexible steel hose must be used instead (see below).

Connecting a flexible jointless stainless steel pipe to a threaded attachment

Make sure that the hose complies with current national regulations and that the aluminium gaskets comply with UNI 9001-2, or the rubber gaskets comply with current national regulations.

To begin using the hose, remove the hose holder on the appliance (the gas supply inlet on the appliance is a cylindrical threaded 1/2 gas male attachment).

! Perform the connection in such a way that the hose length does not exceed a maximum of 2 metres, making sure that the hose is not compressed and does not come into contact with moving parts.

Checking the connection for leaks

When the installation process is complete, check the hose fittings for leaks using a soapy solution. Never use a flame.

Adapting to different types of gas

It is possible to adapt the appliance to a type of gas other than the default type (this is indicated on the rating label on the cover).

Adapting the hob

Replacing the nozzles for the hob burners:

1. Remove the hob grids and slide the burners off their seats.

1. Unscrew the nozzles using a 7 mm socket spanner (see figure), and replace them with nozzles suited to the new type of gas (see Table of burner and nozzle specifications).
2. Replace all the components by following the above

instructions in reverse.

Adjusting the hob burners' minimum setting:

1. Turn the tap to the minimum position.
2. Remove the knob and adjust the regulatory screw, which is positioned inside or next to the tap pin, until the flame is small but steady.
   ! If the appliance is connected to a liquid gas supply, the regulatory screw must be fastened as tightly as possible.

1. While the burner is lit, quickly change the position of the knob from minimum to maximum and vice versa several times, checking that the flame is not extinguished.

! The hob burners do not require primary air adjustment.
! After adjusting the appliance so it may be used with a different type of gas, replace the old rating label with a new one which corresponds to the new type of gas (these labels are available from Authorised Technical Assistance Centres).
! Should the gas pressure used be different (or vary slightly) from the recommended pressure, a suitable pressure regulator must be fitted to the inlet hose in accordance with current standards EN 88-1 and EN 88-2 relating to "regulators for channelled gas".

Table of burner and nozzle specifications

GB

Table 1				Liquid gas				Natural gas
Burner	Diameter (mm)	Heating power kW (p.c.s.*) Nomin.	Red.	Bypass 1/100 (mm)	Nozzle 1/100 (mm)	Flow rate* g/h		Nozzle 1/100 (mm)	Flow rate* l/h
						***	***
Ultra rapid (Large) (UR)	100	3.30	0.7	41	91	240	236	123	314
Semi-rapid (Medium) (S)	75	1.90	0.4	30	70	138	136	106	181
Auxiliary (Small) (A)	55	1.00	0.4	30	50	73	71	79	95
Supply pressure	Nominal (mbar)					28-30	37	20
	Minimum (mbar)					20	25	17
	Maximum (mbar)					35	45	25

• At 15°C and 1013 mbar- dry gas
  Propane P.C.S. = 50.37 MJ/kg
  * Butane P.C.S. = 49.47 MJ/kg

Natural P.C.S. = 37.78 MJ/m³

CI 46S G W

TABLE OF CHARACTERISTICS
Oven dimensions (HxWxD)	32x43.5x40 cm
Volume	56 l
Useful measurements relating to the oven compartment	width 42 cm depth 44 cm height 8.5 cm
Burners	may be adapted for use with any type of gas shown on the data plate
Voltage and frequency	see data plate
ENERGY LABEL	Directive 2002/40/EC on the label of electric ovens. Standard EN 50304 Energy consumption for Natural convection – heating mode: Convection mode Declared energy consumption for Forced convection Class – heating mode: Roasting
CE	EC Directives: 2006/95/CE dated 12.12.06 (Low Voltage) and subsequent amendments - 2004/108/CE dated 15/12/04 (Electromagnetic Compatibility) and subsequent amendments - 2009/142/EC dated 30/11/09 (Gas) and subsequent amendments - 93/68/EEC dated 22/07/93 and subsequent amendments - 2002/96/EC. 1275/2008 (Stand-by/Off mode)

GB

Overall view

Control panel

Display

* Only available in certain models.

Using the hob

Lighting the burners

For each BURNER knob there is a complete ring showing the strength of the flame for the relevant burner.

To light one of the burners on the hob:

1. Bring a flame or gas lighter close to the burner.
2. Press the BURNER knob and turn it in an anticlockwise direction so that it is pointing to the maximum flame setting .
3. Adjust the intensity of the flame to the desired level by turning the BURNER knob in an anticlockwise direction. This may be the minimum setting , the maximum setting or any position in between the two.

If the appliance is fitted with an electronic lighting device*(C) (see figure), press the BURNER knob and turn it in an anticlockwise direction, towards the minimum flame

setting, until the burner is lit. The burner might be extinguished when the knob is released. If this occurs, repeat the process, holding the knob down for a longer period of time.

f the appliance is equipped with a flame failure safety device (X), press and hold the BURNER knob for approximately 3-7 seconds to keep the flame alight and to activate the device.

! If the flame is accidentally extinguished, switch off the burner and wait for at least 1 minute before attempting to relight it.

If the appliance is equipped with a flame failure safety device*, press and hold the BURNER knob for approximately 2-3 seconds to keep the flame alight and to activate the device.

To switch the burner off, turn the knob until it reaches the stop position.

Advice when using burners

For the burners to work in the most efficient way possible and to save on the amount of gas consumed, it is recommended that only pans which have a lid and a flat base are used. They should also be suited to the size of the burner.

* Only available in certain models.

Burner	Ø Cookware Diameter (cm)
Ultra rapid (UR)	24 – 26
Semi-rapid (S)	16 – 20
Auxiliary (A)	10 – 14

To identify the type of burner, please refer to the diagrams contained in the paragraph "Burner and nozzle specifications."

! For models equipped with a reducer grid, the latter must be used only for the auxiliary burner, when pans with a diameter of less than 12 cm are used.

Setting the clock

! The clock may be set when the oven is switched off or when it is switched on, provided that the end time of a cooking cycle has not been programmed previously.

1. Press the button several times until the icon and the first two numerical digits on the display start to flash.
2. Turn the TIMER KNOB towards “+” and “-” to adjust the hour value.
3. Press the button again until the other two digits on the DISPLAY begin to flash.
4. Turn the TIMER KNOB towards “+” and “-” to adjust the minute value.
5. Press the button again to confirm.

WARNING! The glass lid can break in if it is heated up. Turn off all the burners and the electric plates before closing the lid. *Applies to the models with glass cover only.

Setting the timer

! This function does not interrupt cooking and does not affect the oven; it is simply used to activate the buzzer when the set amount of time has elapsed.

1. Press the button several times until the icon and the three numerical digits on the DISPLAY begin to flash.
2. Turn the TIMER KNOB towards “+” and “-” to adjust the minute value.
3. Press the button again to confirm. The display will then show the time as it counts down. When this period of time has elapsed the buzzer will be activated.

Using the oven

! Before operating the product, remove all plastic film from the sides of the appliance.
! The first time you use your appliance, heat the empty oven with its door closed at its maximum temperature for at least half an hour. Make sure that the room is well ventilated before switching the oven off and opening the oven door. The appliance may emit a slightly unpleasant odour caused by protective substances used during the manufacturing process burning away.

1. Select the desired cooking mode by turning the SELECTOR knob.
2. The oven begins its preheating stage and the preheating indicator lights up.

The temperature may be changed by turning the THERMOSTAT knob

1. When the preheating indicator . switches off and a buzzer sounds the preheating process is complete: you may now place the food in the oven.

2. During cooking it is always possible to:

3. Change the cooking mode by turning the SELECTOR knob.

4. Change the temperature by turning the THERMOSTAT knob.
5. Set the cooking duration and the cooking end time (see Cooking modes).
6. Stop cooking by turning the SELECTOR knob to the "0" position.

7. The cooking time may be modified (see Cooking Modes).

8. If a blackout occurs while the oven is already in operation, an automatic system within the appliance will reactivate the cooking mode from the point at which it was interrupted, provided that the temperature has not dropped below a certain level. Programmed cooking modes which have not started will not be restored and must be reprogrammed.

! There is no preheating stage for the ROASTING and BARBECUE modes.
! Never put objects directly on the bottom of the oven; this will prevent the enamel coating from being damaged.
! Always place cookware on the rack(s) provided.

Cooling ventilation

In order to cool down the external temperature of the oven, a cooling fan blows a stream of air between the control panel and the oven door. At the beginning of the PYROLYTIC cycle, the cooling fan operates at low speed.

! Once cooking has been completed, the cooling fan remains on until the oven has cooled down sufficiently.

Oven light

When the oven is not in operation, the lamp can be switched on at any time by opening the oven door.

Cooking modes

! All cooking modes have a default cooking temperature which may be adjusted manually to a value between 40^ and 250^ as desired.

DEFROST mode

The fan at the bottom of the oven circulates room-temperature air around the food. This mode is suitable for defrosting any type of food, especially delicate items that should not be heated, for example: ice-cream cakes or cakes made with custard, cream or fruit. The defrosting time will be approximately halved. When defrosting meat, fish or bread, the process may be accelerated by selecting the "multilevel" mode and setting a temperature between 80^ and 100^ .

! Food must be eaten promptly after it has been defrosted. Never re-freeze food that has thawed. Remove the food from the oven once it has completely defrosted and place it in the refrigerator until it is eaten or cooked.

LEAVENING mode

Rising process for dough made with yeast (brioches, bread, sugar pie, croissants, etc.). Place the food inside the oven while it is still cold. Temperature (40^) cannot be adjusted.

BRIOCHE mode

Ideal for baked desserts (made using natural yeast). Place the food inside the oven when it has heated up. If you wish to cook a pizza, set the temperature to 220?.

PIES mode

Ideal for sweet or savoury pastries (puff or flaky pastry). Offers perfect cooking from underneath and browning on top for decoration. Place the food inside the oven when it has heated up.

MULTILEVEL mode

Since the heat remains constant throughout the oven, the air cooks and browns food in a uniform manner. A maximum of two racks may be used at the same time.

TRADITIONAL OVEN mode

When using this traditional cooking mode, it is best to use one cooking rack only.

ROASTING mode

This combination of features increases the effectiveness of the unidirectional thermal radiation provided by the heating elements through the forced circulation of the air throughout the oven.

This helps prevent food from burning on the surface and allows the heat to penetrate right into the food. Always cook in this mode with the oven door closed.

SPIT ROAST mode

The function is ideal for rotisserie spit cooking. Always cook in this mode with the oven door closed.

BARBECUE mode

The high and direct temperature of the grill is recommended for food which requires a high surface temperature. Always cook in this mode with the oven door closed.

Spit roast

To operate the spit roast function (see diagram) proceed as follows:

1. Place the dripping pan in position 1.
2. Place the rotisserie support in position 3 and insert the spit in the hole provided on the back panel of the oven.
3. Start the spit roast function by selecting the symbols.

! When this mode is enabled, the rotisserie spit will stop if the door is opened.

GB

Programming cooking

! A cooking mode must be selected before programming can take place.

Programming the cooking duration

1. Press the button several times until the icon and the three digits on the DISPLAY begin to flash.
2. Turn the TIMER KNOB towards “+” and “-” to adjust the duration.
3. Press the button again to confirm;
4. When the set time has elapsed, the text END appears on the DISPLAY, the oven will stop cooking and a buzzer sounds.
5. For example: it is 9:00 a.m. and a time of 1 hour and 15 minutes is programmed. The programme will stop automatically at 10:15 a.m.

Setting the end time for a cooking mode

! A cooking duration must be set before the cooking end time can be scheduled.

1. Follow steps 1 to 3 to set the duration as detailed above.
2. Next, press the button until the icon and the two digits on the DISPLAY begin to flash.
3. Turn the TIMER KNOB towards “+” and “-” to adjust the hour value.
4. Press the button again until the other two digits on the DISPLAY begin to flash.
5. Turn the TIMER KNOB towards “+” and “-” to adjust the minute value.
6. Press the button again to confirm.
7. When the set time has elapsed, the text END appears on the DISPLAY, the oven will stop cooking and a buzzer sounds.
8. For example: it is 9:00 a.m. and a time of 1 hour and 15 minutes is programmed, while the end time is set to 12:30. The programme will start automatically at 11:15 a.m.

Programming has been set when the and buttons are illuminated. The DISPLAY shows the cooking end time and the cooking duration alternately.

To cancel programming, turn the SELECTOR knob to the "0" position.

Practical cooking advice

! Do not place racks in position 1 and 5 during fan-assisted cooking. This is because excessive direct heat can burn temperature sensitive foods.

! In the SPIT ROAST, BARBECUE and ROASTING cooking modes, place the dripping pan in position 1 to collect cooking residues (fat and/or grease).

MULTILEVEL

• Use positions 2 and 4, placing the food which requires more heat on 2.
• Place the dripping pan on the bottom and the rack on top.

BARBECUE

• Place the rack in position 3 or 4. Position the food in the centre of the rack.
• We recommend that the temperature is set to its maximum level. The top heating element is regulated by a thermostat and may not always operate constantly.

Oven cooking advice table

CANAPES AND STARTERS	DISHES	EXAMPLES	FUNCTION	TEMPERATURE	SUPPORT
	Savoury pies and pastries (shortcrust or puff pastry)	quiche Lorraine, leek tart, etc.	Pies	220 °C	cake tin on dripping pan
	Deep-pan pizza made with fresh bread dough (or frozen)	pizza, focaccia	Brioche	220 °C	on dripping pan
	Pizza (other dough)		Pies	220 °C	cake tin on dripping pan
	Savoury sponge cake made with yoghurt	savoury sponge cake with olives, tuna, etc.	Baked cakes (or multilevel)	160 °C	cake tin on dripping pan
	Country style pie	cheese country-style pie, salmon pastry, ...	Baked cakes (or multilevel)	200 °C	on dripping pan
	Terrine	fish, meat, vegetable, foie gras terrine, etc.	Traditional oven	160 °C	terrine mould on dripping pan (bain-marie filled with hot water)
	"En cocotte" dishes	poultry liver pie, salmon mousse, eggs en cocotte, etc.	Traditional oven	160 °C	baking dish on dripping pan (bain-marie filled with hot water)
	Soufflé	cheese soufflé, vegetable soufflé, fish soufflé, etc.	Multilevel	200 °C	cake tin on dripping pan
	Cheese-topped dishes	stuffed oysters, toasted sandwiches, etc.	Grill	250 °C	on grill or tray on grill
VEGETABLES	Gratin dishes	potato gratin, parmentier, lasagne, etc.	Gratin (or Roasting)	200-210 °C	tray on dripping pan
	Stuffed vegetables	potatoes, tomatoes, courgettes, cabbages, etc.	Multilevel	200 °C	on dripping pan or cake tin on dripping pan
	Braised vegetables en cocotte	lettuce, saffron carrots, salsify, etc.	Traditional oven	200 °C	baking dish on dripping pan
	Flan	mushroom flan, vegetable pancake, etc.	Traditional oven	160 °C	baking dish or cake tin on dripping pan (bain-marie filled with hot water)
	Terrine	vegetable terrine	Traditional oven	160 °C	cake tin on dripping pan (bain-marie filled with hot water)
	Soufflé	asparagus soufflé , tomato soufflé, etc.	Multilevel	200 °C	cake tin on dripping pan
	Dishes with a crust	vegetable pie, etc.	Multilevel	200 °C	on dripping pan
	Baking in foil ("en papillote")	truffles, etc.	Multilevel	200 °C	foil pouch on dripping pan
	Rice	Pilaff	Traditional oven	180 °C	tray on dripping pan

MEAT	DISHES	EXAMPLES	FUNCTION	TEMPERATURE	SUPPORT
	Roast poultry	chicken, duck, young cockerel, capon, etc.	Roasting	210 °C	poultry on grill
	Spit-roast poultry	chicken, young cockerel	Rotisserie	250 °C	rotisserie spit support
	Roast dishes	roast pork, veal, turkey, beef, leg of lamb, leg of venison, stuffed veal breast, etc.	Roasting	210 °C	meat on grill
	Large braised cuts	whole braised leg, large capon or turkey, etc.	Multilevel	180°C (a third of the way through cooking, lower to 160°C)	meat on dripping pan (baste with cooking juices at regular intervals)
	Sautéed meat en cocotte, traditional dishes	beef bourguignon, rabbit cacciatora, veal Marengo, lamb stew, Basque chicken, etc. Hotpot, terrine, etc.	Traditional oven	190 °C	baking dish on dripping pan
	Grilled meat	grilled steak, chops, sausages, kebabs, chicken drumsticks, etc.	Grill	250 °C	on grill (shelf level depends on thickness of meat)
	Meat with a crust	beef Wellington, leg with a crust, etc.	Multilevel	200 °C	on dripping pan (for large cuts, lower to 160 °C after the pastry has cooked)
	Salt-crusted dishes	salt-crusted poultry, etc.	Multilevel	240 °C	meat on dripping pan or tray on dripping pan
FISH	Grilled fish and kebabs	sea bass, mackerel, sardines, mullet, tuna, etc.	Grill	250 °C	on grill (shelf level depends on thickness of fish)
	Whole (stuffed) fish	bream, carp, etc.	Multilevel	200 °C	on dripping pan
	Fish fillet (with wine or other liquid)	salmon, rock-fish, cod, sea bass, etc.	Traditional oven	200 °C	on dripping pan
	Baking in foil ("en papillote")	sole, dab, scallops, etc.	Multilevel	200 °C	on dripping pan
	Fish with a crust (puff pastry or shortcrust pastry)	salmon, kebabs, etc.	Multilevel	200 °C	on dripping pan
	Fish gratin	Cod Provencal gratin, etc.	Gratin (or Roasting) (Grill for browning)	200-210 °C 260 °C	tray on dripping pan (or grill for browning)
	Souffle	scallops, etc.	Multilevel	200 °C	cake tin on dripping pan
	Salt-crusted fish	sea bass, carp, etc.	Multilevel	240 °C	fish on dripping pan or tray on dripping pan

Oven cooking advice table

BAKED DESSERTS	DISHES	EXAMPLES	FUNCTION	TEMPERATURE	SUPPORT
	Biscuit cakes (without yeast)	sponge cake, sponge fingers, swirled biscuits, brownies, etc.	Baked desserts (or Multilevel)	200 °C	cake tin on dripping pan
	Sponge cake made with yoghurt and pound cake (with baking powder)	fruit-filled sponge cake made with yoghurt, marble cake, pound cake, etc.	Baked desserts (or Multilevel)	160 °C	cake tin on dripping pan
	Fruit tarts (shortcrust pastry or puff pastry, with or without flan filling)	apple tart, mirabelle plum tart, pear tart, etc.	Pies	220 °C	cake tin on dripping pan
	White cheese tart		Pies	200 °C	cake tin on dripping pan
	Tarts made using leavened dough	sugar pie, fruit brioche loaf, etc.	Brioche	180 °C	cake tin on dripping pan
	Tart cases (sweet crumbly pastry)	fresh fruit tarts (strawberry, raspberry, etc.)	Pies	180 °C	cake tin on dripping pan (with baking beans weighing down the pastry)
	Pies (shortcrust or puff pastry)	pear pie, etc.	Pies	220 °C	cake tin on dripping pan
	Cream puffs	profiteroles, mini cream puffs, cream puffs, Paris-Brest pastry dessert, Saint Honoré cake, etc.	Baked desserts (or Multilevel)	190 °C	on dripping pan
	Puff pastry	apple puffs, country-style tarts, pastries, etc.	Baked desserts (or Multilevel)	200 °C	on dripping pan
	Mini sweet pastries (natural yeast)	croissants, sugar pie, plain brioche (no filling), mini savarin cakes, etc.	Brioche	180 °C	on dripping pan
	Large sweet pastries (natural yeast)	Kugelhopf, brioche, panettone, sweet bread, etc.	Brioche	160 °C	on dripping pan or cake tin on dripping pan
SWEET BITES	Biscuit dough	biscuits in paper trays, scooping biscuits, etc.	Baked desserts (or Multilevel)	180 °C	on dripping pan
	Sweet crumbly dough	shortbread, spritz biscuits, plain biscuits, etc.	Baked desserts (or Multilevel)	200 °C	on dripping pan
	Puff pastry	various types of puff pastry dessert, etc.	Baked desserts (or Multilevel)	200 °C	on dripping pan
	Amaretti, coconut balls	coconut or almond amaretti	Baked desserts (or Multilevel)	180 °C	on dripping pan
	Leavened dough	mini-brioches, mini-croissants, etc.	Brioche	180 °C	on dripping pan
	White meringues		White meringues (or Multilevel)	70 °C	on dripping pan
	Golden meringues		Golden meringues (or Multilevel)	110 °C	on dripping pan
DESSERTS	Pudding	pudding made with bread or brioche, rice pudding	Baked desserts (or Multilevel)	190 °C	cake tin on dripping pan
	Cream desserts and flans, semolina	creme caramel, crème brûlée, chocolate flan, etc.	Baked desserts (or Multilevel)	160 °C	moulds or baking dish on dripping pan (bain-marie on dripping pan)
	Rice desserts	riz condé rice pudding, Imperial rice pudding, etc.	Baked desserts (or Multilevel)	180 °C	cake tin on dripping pan
	Soufflé	liqueur soufflé, fruit soufflé, etc.	Baked desserts (or Multilevel)	200 °C	cake tin on dripping pan
FRUIT	Stuffed or foil-baked fruit	baked apples, etc.	Multilevel	200 °C	cake tin or foil pouch on dripping pan
	Fruit layer (with sabayon)	fresh fruit layer	Grill	250 °C	tray on grill

VARIOUS	DISHES	EXAMPLES	FUNCTION	TEMPERATURE	SUPPORT
	Yoghurt		Traditional oven	50 °C	baking dish on dripping pan
	Dried foods	mushrooms, herbs, sliced fruit or vegetables, etc.	Multilevel	60 °C	on grill
	Sterilisation	jar for fruit in syrup, etc.	Sterilisation (or Multilevel)	130 °C	jars on dripping pan
	Reheating dishes	pre-cooked dishes (home-made or ready meals)	Reheating dishes (or Multilevel)	140 °C	tray on dripping pan
	Homemade bread		Multilevel	250 °C for 10 minutes 210 °C until cooking has finished	on dripping pan

!This appliance has been designed and manufactured in compliance with international safety standards.

The following warnings are provided for safety reasons and must be read carefully.

General safety

• The appliance was designed for domestic use inside the home and is not intended for commercial or industrial use.
• The appliance must not be installed outdoors, even in covered areas. It is extremely dangerous to leave the appliance exposed to rain and storms.
• Do not touch the appliance while barefoot, or with wet or damp hands and feet.
• The appliance must be used by adults only for the preparation of food, in accordance with the instructions provided in this booklet.
• The instruction booklet accompanies a class 1 (insulated) or class 2 -subclass 1 (recessed between 2 cupboards) appliance.
• Do not touch the heating elements or certain parts of the oven door when the appliance is in use; these parts become extremely hot. Keep children well away from the appliance.
• Make sure that the power supply cables of other electrical appliances do not come into contact with the hot parts of the oven.
• The openings used for ventilation and heat dispersal must never be covered.
  Always use oven gloves when placing cookware in the oven or when removing it.
• Do not use flammable liquids (alcohol, petrol, etc...) near the appliance while it is in use.
• Do not place flammable material in the lower storage compartment or in the oven itself. If the appliance is switched on accidentally, the materials could catch fire.
• The internal surfaces of the compartment (where present) may become hot.
  Always make sure the knobs are in the position when the appliance is not in use.
• When unplugging the appliance, always pull the plug from the mains socket; do not pull on the cable.
• Never perform any cleaning or maintenance work without having disconnected the appliance from the electricity mains.
• If the appliance breaks down, under no circumstances should you attempt to perform the repairs yourself. Repairs carried out by inexperienced individuals may cause injury or further malfunctioning of the appliance. Contact Assistance.
• Do not rest heavy objects on the open oven door.
• The appliance should not be operated by people (including children) with reduced physical, sensory or mental capacities, by inexperienced individuals or by anyone who is not familiar with the product. These individuals should, at the very least, be supervised

by someone who assumes responsibility for their safety or receive preliminary instructions relating to the operation of the appliance.

• Do not let children play with the appliance.
• If the cooker is placed on a pedestal, take all necessary precautions to ensure that the appliance does not slide off this pedestal.
• The appliance must be used by adults only for the preparation of food, in accordance with the instructions outlined in this booklet. Any other use of the appliance (e.g. for heating the room) constitutes improper use and is dangerous. The manufacturer may not be held liable for any damage resulting from improper, incorrect and unreasonable use of the appliance.

Disposal

• When disposing of packaging material: observe local legislation so that the packaging may be reused.
• The European Directive 2002/96/EC relating to Waste Electrical and Electronic Equipment (WEEE) states that household appliances should not be disposed of using the normal solid urban waste cycle. Exhausted appliances should be collected separately in order to optimise the cost of re-using and recycling the materials inside the machine, while preventing potential damage to the atmosphere and to public health. The crossed-out dustbin is marked on all products to remind the owner of their obligations regarding separated waste collection.

For further information relating to the correct disposal of exhausted household appliances, owners may contact the relevant public service or their local dealer.

Respecting and conserving the environment

• You can help to reduce the peak load of the electricity supply network companies by using the oven in the hours between late afternoon and the early hours of the morning. The cooking mode programming options, and particularly the "delayed cooking" mode (see Cooking modes), make this possible.
• Always keep the oven door closed when using the SPIT ROAST, BARBECUE and ROASTING modes. this will achieve improved results while saving energy (approximately 10% ).
• Check the door seals regularly and wipe them clean to ensure they are free of debris so that they adhere properly to the door, thus avoiding the dispersal of heat.
• This product complies with the requirements of the latest European Directive on the limitation of power consumption of the standby mode.

If no operations are carried out for a period of 2 minutes, the appliance automatically switches to the standby mode. The standby mode is visualised by the high luminosity "Watch Icon".

As soon as interaction with the machine resumes, the system's operating mode is restored.

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Switching the appliance off

Disconnect your appliance from the electricity supply before carrying out any work on it.

Cleaning the appliance

! Never use steam cleaners or pressure cleaners on the appliance.

• The stainless steel or enamel-coated external parts and the rubber seals may be cleaned using a sponge which has been soaked in lukewarm water and neutral soap. Use specialised products for the removal of stubborn stains. After cleaning, rinse well and dry thoroughly. Do not use abrasive powders or corrosive substances.
• The hob grids, burner caps, flame spreader rings and burners may be removed to make cleaning easier; wash them in hot water and non-abrasive detergent, making sure all burnt-on residue is removed before drying them thoroughly.
• Clean the terminal part of the flame failure safety devices* frequently.
• The inside of the oven should ideally be cleaned after each use, while it is still lukewarm. Use hot water and detergent, then rinse well and dry with a soft cloth. Do not use abrasive products.
• Clean the glass part of the oven door using a sponge and a non-abrasive cleaning product, then dry thoroughly with a soft cloth. Do not use rough abrasive material or sharp metal scrapers as these could scratch the surface and cause the glass to crack.
• The accessories can be washed like everyday crockery, and are even dishwasher safe.

• Do not close the cover when the burners are alight or when they are still hot.

• Only available in certain models.

Inspecting the oven seals

Check the door seals around the oven regularly. If the seals are damaged, please contact your nearest Authorised After-sales Service Centre. We recommend that the oven is not used until the seals have been replaced.

Replacing the oven light bulb

To replace the oven light bulb:

1. Remove the glass cover using a screwdriver.
2. Unscrew the light bulb and replace it with a similar one: Wattage 15 W, cap E 14.
3. Replace the glass cover, making sure the seal is positioned correctly (see diagram).

Gas tap maintenance

Over time, the valves may become jammed or difficult to turn. If this occurs, the valve must be replaced.

! This procedure must be performed by a qualified technician who has been authorised by the manufacturer.

Automatic cleaning using the PYROLYTIC cycle

During the PYROLYTIC cycle, the internal temperature of the oven reaches 500^ . The pyrolytic cycle is activated and burns away food and grime residues. Dirt is literally incinerated. Keep children away from the appliance during the automatic cleaning cycle as surfaces may become very hot. Particles may ignite inside the oven as a result of the combustion process. There is no cause for concern: this process is both normal and hazard-free.

Before initiating the PYROLYTIC CYCLE:

• Remove large or coarse food residues from the inside of the oven using a damp sponge. Do not use detergents.
• Remove all accessories.
• Do not place tea towels or pot holders over the oven handle.
• Turn the SELECTOR knob to the "0" position.

! If the oven is too hot, the pyrolytic cycle may not start. Wait for the oven to cool down.

! The programme may only be started once the oven door has been closed.

To activate the PYROLITIC CYCLE cleaning

procedure, press and hold the button for approximately 4 seconds. The TIMER KNOB may be used to select the desired cleaning level; there are three default time settings which cannot be modified.

1. Economy (ECO): turn the knob towards “-”. Duration 1 hour.
2. Normal (NOR): initial level. Duration 1 hour and 30 minutes.
3. Intensive (INT): turn the knob towards “+”. Duration 2 hours.
4. Press the button to confirm.

An end time for the PYROLITIC CYCLE (as for a normal cooking cycle) may be programmed (see Programming the automatic cleaning end time).

Safety devices

• The icon on the display, when lit, indicates that the oven door was automatically locked as soon as the temperature reached a high value.
• The STOP icon indicates that the cleaning cycle may be cancelled at any time by pressing the button.
• If a malfunction occurs, the heating elements will be switched off.
• Once the oven door has been locked, you cannot change the duration and cycle end time settings.

Programming the automatic cleaning end time

1. Press the button until the icon and the two digits on the DISPLAY begin to flash.
2. Turn the TIMER KNOB towards “+” and “-” to adjust the hour value.
3. Press the button again until the other two digits on the DISPLAY begin to flash.
4. Turn the TIMER KNOB towards “+” and “-” to adjust the minute value.
5. Press the button again to confirm;
6. When the set time has elapsed, the text END appears on the display and a buzzer sounds.
7. For example: it is 9:00 a.m. and the Economy PYROLYTIC cycle has been selected: default set time 1 hour. 12:30 is scheduled as the end time. The programme will start automatically at 11:30 a.m.

Programming has been set when the and buttons are illuminated. The DISPLAY shows the PYROLITIC CYCLE end time and duration alternately.

Once the automatic cleaning cycle is over

You will have to wait until the temperature inside the oven has cooled down sufficiently before you can open the oven door. You will notice some white dust deposits on the bottom and the sides of your oven; remove these deposits with a damp sponge once the oven has cooled down completely. Alternatively, you can make use of the already heated oven, in which case it is not necessary to remove the deposits, they are completely harmless and will not affect your food in any way.

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Warning:

The appliance is fitted with an automatic diagnostic system which detects any malfunctions. Malfunctions are displayed by messages of the following type: "F" followed by numbers.

Call for technical assistance in the event of a malfunction.

! Never use the services of an unauthorised technician.

Please have the following information to hand:

• The type of problem encountered.
• The appliance model (Mod.).
• The serial number (S/N).

The latter two pieces of information can be found on the data plate located on the appliance.

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Installation, 34-37