CI 55M A - Kitchen stove SCHOLTES - Free user manual and instructions

USER MANUAL CI 55M A SCHOLTES

Operating Instructions

Français, 31 Contents Installation, 17-20 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, 21 Overall view Control panel Display Start-up and use, 22-27 CI 55 M W CI 55 M A 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, 28 General safety Disposal Respecting and conserving the environment Care and maintenance, 29 Switching the appliance off Cleaning the appliance Replacing the oven light bulb Gas tap maintenance Assistance, 30 Installation ! 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. ! After prolonged use of the appliance, it is advisable to open a window or increase the speed of any fans used. ! Please read this manual carefully: it contains important information on installation, operation and safety. Disposing of combustion fumes ! The appliance must be installed by a qualified professional in accordance with the instructions provided. 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). ! 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 2 m3/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 cm2 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 cm2 - 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. 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°C. Positioning and levelling Adjacent room

! 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 nonflammable, heat-resistant material (T 90°C).

Ventilation opening for comburent air Increase in the gap between the door and the flooring 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 HOOD wall cabinet, there must Min. 600 mm. be a minimum distance of 420 mm 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 200 mm away from its sides.
• Any hoods must be installed in accordance with the instructions listed in the relevant operating manual. Min.

! 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. 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 3 mm 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°C 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. ! 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

2. 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).

3. 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.

3. 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 Table 1 Burner Diameter (mm) Ultra rapid (Large) (UR) Semi-rapid (Medium) (S) Auxiliary (Small) (A) Supply pressure

TABLE OF CHARACTERISTICS

Oven dimensions 32x43.5x40 cm (HxWxD) Volume 56 l Useful width 42 cm measurements relating to the depth 44 cm oven height 8.5 cm compartment may be adapted for use with any Burners type of gas shown on the data plate Voltage and see data plate frequency Directive 2002/40/EC on the label of electric ovens. Standard EN Energy consumption for Natural convection – heating mode: ENERGY LABEL Convection mode Declared energy consumption for Forced convection Class – heating mode: Roasting 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) Description of the appliance Overall view

icon Only available in certain models.

Start-up and use 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 E.

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 C, the maximum setting E or any position in between the two. If the appliance is fitted with an electronic lighting device* (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. 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. Electric hotplates* The corresponding knob may be turned clockwise or anti-clockwise and set to six different positions: Setting Normal or Fast Plate

Medium High When the selector knob is in any position other than the off position, the ‘on’ light comes on. Setting the clock ! If the flame is accidentally extinguished, switch off the burner and wait for at least 1 minute before attempting to relight it. ! 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. 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.

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

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.

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.

• Only available in certain models. 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. 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.

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. - Set the cooking duration and the cooking end time (see Cooking modes). - Stop cooking by turning the SELECTOR knob to the “0” position.

5. The cooking time may be modified (see Cooking

6. 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. Using the oven ! Never put objects directly on the bottom of the oven; this will prevent the enamel coating from being damaged. ! Before operating the product, remove all plastic film from the sides of the appliance. ! Always place cookware on the rack(s) provided. ! 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. Cooling ventilation

1. Select the desired cooking mode by turning the

2. The oven begins its preheating stage and the

preheating indicator lights up. The temperature may be changed by turning the THERMOSTAT knob Oven light 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. ! Once cooking has been completed, the cooling fan remains on until the oven has cooled down sufficiently. When the oven is not in operation, the lamp can be switched on at any time by pressing the button LIGHT.

3. When the preheating indicator

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

4. During cooking it is always possible to:

- Change the cooking mode by turning the SELECTOR knob. - Change the temperature by turning the THERMOSTAT knob.

Cooking modes ! All cooking modes have a default cooking temperature which may be adjusted manually to a value between 40°C and 250°C as desired. DEFROST mode The fan at the bottom of the oven circulates roomtemperature 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°C and 100°C. ! 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°C) 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. Programming cooking Practical cooking advice ! A cooking mode must be selected before programming can take place. ! Do not place racks in position 1 and 5 during fanassisted cooking. This is because excessive direct heat can burn temperature sensitive foods.

Programming the cooking duration

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.

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.

• 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. ! 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. Setting the end time for a cooking mode ! A cooking duration must be set before the cooking end time can be scheduled. 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.

1. Follow steps 1 to 3 to set the duration as detailed

above. Practical advice on using the electric hotplates

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. To avoid heat loss and damage to the hotplates, use pans with a flat base, whose diameter is no less than that of the hotplate itself.

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.

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.

• 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. Setting Normal or Fast Plate

IookingLegetables,Eish

Iookingpotatoes(usingsteam)soups, chickpeas,beans.

QorbroGningandreachingaboilinashort time. ! Before using the hotplates for the first time, you should heat them at maximum temperature for approximately 4 minutes, without placing any pans on them. During this initial stage, their protective coating hardens and reaches its maximum resistance.

Oven cooking advice table

DISHES Savoury pies and pastries (shortcrust or puff pastry) Deep-pan pizza made with fresh bread dough (or frozen) Pizza (other dough) Savoury sponge cake made with yoghurt Country style pie VEGETABLES MEAT FISH FUNCTION TEMPERATURE SUPPORT quiche Lorraine, leek tart, etc. Pies 220 °C cake tin on dripping pan pizza, focaccia Brioche 220 °C on dripping pan Pies Baked cakes (or multilevel) Baked cakes (or multilevel) 220 °C cake tin on dripping pan 160 °C cake tin on dripping pan savoury sponge cake with olives, tuna, etc. cheese country-style pie, salmon pastry, 200 °C Terrine fish, meat, vegetable, foie gras terrine, etc. Traditional oven 160 °C “En cocotte” dishes poultry liver pie, salmon mousse, eggs en cocotte, etc. Traditional oven 160 °C Soufflé cheese soufflé, vegetable soufflé, fish soufflé, etc. Multilevel 200 °C Cheese-topped dishes stuffed oysters, toasted sandwiches, etc. Grill 250 °C potato gratin, parmentier, lasagne, etc. Gratin (or Roasting) 200-210 °C Gratin dishes

EXAMPLES on dripping pan terrine mould on dripping pan (bain-marie filled with hot water) baking dish on dripping pan (bain-marie filled with hot water) cake tin on dripping pan on grill or tray on grill tray on dripping pan Stuffed vegetables potatoes, tomatoes, courgettes, cabbages, etc. Multilevel 200 °C Braised vegetables en cocotte lettuce, saffron carrots, salsify, etc. Traditional oven 200 °C Flan mushroom flan, vegetable pancake, etc. Traditional oven 160 °C Terrine vegetable terrine Traditional oven 160 °C Soufflé Dishes with a crust Baking in foil (“en papillote”) Rice asparagus soufflé , tomato soufflé, etc. vegetable pie, etc. truffles, etc. Pilaff Multilevel Multilevel Multilevel Traditional oven 200 °C 200 °C 200 °C 180 °C on dripping pan or cake tin on dripping pan baking dish on dripping pan baking dish or cake tin on dripping pan (bain-marie filled with hot water) cake tin on dripping pan (bainmarie filled with hot water) cake tin on dripping pan on dripping pan foil pouch on dripping pan tray on dripping pan 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 Sautéed meat en cocotte, traditional dishes beef bourguignon, rabbit cacciatora, veal Marengo, lamb stew, Basque chicken, etc. Hotpot, terrine, etc. Traditional oven Grilled meat grilled steak, chops, sausages, kebabs, chicken drumsticks, etc. Meat with a crust 180°C (a third of the meat on dripping pan (baste with way through cooking, cooking juices at regular intervals) lower to 160°C) 190 °C baking dish on dripping pan Grill 250 °C on grill (shelf level depends on thickness of meat) 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 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. Soufflé scallops, etc. Gratin (or Roasting) (Grill for browning) Multilevel 200-210 °C 260 °C 200 °C Salt-crusted fish sea bass, carp, etc. Multilevel 240 °C tray on dripping pan (or grill for browning) cake tin on dripping pan fish on dripping pan or tray on dripping pan Oven cooking advice table SWEET BITES BAKED DESSERTS DISHES

EXAMPLES 200 °C cake tin on dripping pan 160 °C cake tin on dripping pan sponge cake, sponge fingers, swirled biscuits, brownies, etc. fruit-filled sponge cake made with yoghurt, marble cake, pound cake, etc. Baked desserts (or Multilevel) Baked desserts (or Multilevel) apple tart, mirabelle plum tart, pear tart, etc. Pies 220 °C cake tin on dripping pan sugar pie, fruit brioche loaf, etc. Pies Brioche 200 °C 180 °C cake tin on dripping pan 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. profiteroles, mini cream puffs, cream puffs, Paris-Brest pastry dessert, Saint Honoré cake, etc. Pies Baked desserts (or Multilevel) Baked desserts (or Multilevel) 220 °C cake tin on dripping pan 190 °C on dripping pan 200 °C on dripping pan Brioche 180 °C on dripping pan Brioche 160 °C on dripping pan or cake tin on dripping pan 180 °C on dripping pan 200 °C on dripping pan 200 °C on dripping pan Cream puffs Puff pastry apple puffs, country-style tarts, pastries, etc. Mini sweet pastries (natural yeast) croissants, sugar pie, plain brioche (no filling), mini savarin cakes, etc. Large sweet pastries (natural yeast) Kugelhopf, brioche, panettone, sweet bread, etc. Biscuit dough biscuits in paper trays, scooping biscuits, etc. Sweet crumbly dough shortbread, spritz biscuits, plain biscuits, etc. Puff pastry various types of puff pastry dessert, etc. Amaretti, coconut balls coconut or almond amaretti Leavened dough mini-brioches, mini-croissants, etc. Pudding DESSERTS SUPPORT Biscuit cakes (without yeast) White meringues FRUIT TEMPERATURE Sponge cake made with yoghurt and pound cake (with baking powder) Fruit tarts (shortcrust pastry or puff pastry, with or without flan filling) White cheese tart Tarts made using leavened dough Golden meringues pudding made with bread or brioche, rice pudding Cream desserts and flans, semolina crème caramel, crème brûlée, chocolate flan, etc. Rice desserts riz condé rice pudding, Imperial rice pudding, etc. Soufflé liqueur soufflé, fruit soufflé, etc. Stuffed or foil-baked fruit baked apples, etc. Fruit layer (with sabayon) fresh fruit layer DISHES EXAMPLES Yoghurt VARIOUS FUNCTION Dried foods mushrooms, herbs, sliced fruit or vegetables, etc. Sterilisation jar for fruit in syrup, etc. Reheating dishes pre-cooked dishes (home-made or ready meals) Homemade bread Baked desserts (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) Brioche White meringues (or Multilevel) Golden meringues (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) 180 °C on dripping pan 180 °C on dripping pan 70 °C on dripping pan 110 °C on dripping pan 190 °C cake tin on dripping pan 160 °C moulds or baking dish on dripping pan (bain-marie on dripping pan) 180 °C cake tin on dripping pan 200 °C cake tin on dripping pan Multilevel 200 °C cake tin or foil pouch on dripping pan Grill 250 °C tray on grill FUNCTION TEMPERATURE SUPPORT Traditional oven 50 °C baking dish on dripping pan Multilevel Sterilisation (or Multilevel) Reheating dishes (or Multilevel) Multilevel 60 °C on grill 130 °C jars on dripping pan 140 °C tray on dripping pan 250 °C for 10 minutes 210 °C until cooking has finished on dripping pan

Precautions and tips

! 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. 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.

• Do not touch the appliance while barefoot, or with wet or damp hands and feet. Disposal

• The appliance must be used by adults only for the preparation of food, in accordance with the instructions provided in this booklet.

• 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 reusing 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.

• 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

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. Care and maintenance Switching the appliance off Inspecting the oven seals Disconnect your appliance from the electricity supply before carrying out any work on it. Cleaning the appliance 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. ! Never use steam cleaners or pressure cleaners on the appliance. Replacing the oven light bulb

• 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.

1. After disconnecting the

oven from the electricity mains, remove the glass lid covering the lamp socket (see figure).

2. Unscrew the light bulb and

replace it with a similar one: voltage 230 V, wattage 25 W, cap E 14.

3. Replace the lid and reconnect the oven to the

electricity supply. 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.

• 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.

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.