FV400XS1 - Oven BRANDT - Free user manual and instructions

USER MANUAL FV400XS1 BRANDT

99634041 brandt complet.qxd 24/09/2004 13:30 Page 16 T able of Contents Introduction p. 17 Steam cooking Overview p. 18 What does your oven look like? p. 19 Accessories p. 20 How do you install your oven? Electrical connection p. 21 Build-in p. 22 How do you program for immediate cooking? p. 23-24 Locking display p. 25 Water management p. 25 Cooking chart p. 26-27 How do you care for your oven? p. 28 What to do in case of malfunctions? p. 29

Dear Customer, You have just acquired a BRANDT oven and we would like to thank you. Our research teams have designed for you a new generation of appliances so that you can cook with enjoyment each day. With pure lines and modern aesthetics, your new Brandt oven blends harmoniously into your kitchen and perfectly combines ease of use with cooking performance. In the line of Brandt products, you will also find a wide range of hobs, ventilation hoods, dishwashers and refrigerators, all of which can be built in and all of which can be coordinated with your new Brandt oven. At the cutting edge of innovation, Brandt helps to improve the quality of everyday life by bringing you products that are ever more effective, easy to use, environmentally friendly, attractive and reliable. The BRANDT brand.

99634041 brandt complet.qxd 24/09/2004 13:30 Page 18 S team cooking Overview Steam cooking presents nothing but advantages if you follow the instructions for use. Healthy and natural, steam cooking preserves the full flavour of foods. A delicate sauce or aromatic herb seasonings add that something extra that makes the difference. This kind of cooking releases no odours. There is no need to season the cooking water with herbs or spices; however, you can flavour a fish by placing it on a bed of seaweed or make a savoury poultry dish by adding a bunch of rosemary or tarragon. You can simultaneously cook meat, fish and vegetables. Steam cooking gently reheats pasta, rice and mashed potatoes with no risk of food sticking or drying out. It makes it easier to cook puddings, flans, rice pudding, etc. covered with aluminium foil, the condensation water does not add moisture to the preparations. There is no need to season before cooking--not even the steam water. To make meat look more appetising, quickly brown it on all sides with hot butter in a pan. Compared to boiling, steam offers nothing but advantages: It is quick: cooking starts immediately, whereas for food in a water-filled dish, the cook time only begins counting down once the water returns to a full boil. It is healthy: vitamins (those that are water soluble) and minerals are well preserved because they scarcely dissolve in the condensation water that touches the food. Moreover, no fats are used for this type of cooking. The steam maintains the taste of food. It does not add odours, nor the taste of the grill or the pan. Furthermore, it takes nothing away because the food is not diluted in the water. Words of advice: there is no point in using this cooking method to prepare fish that is not fresh or vegetables left in the refrigerator for a week--the results are catastrophic! The steam does not transfer flavours or aromas; therefore do not hesitate to save both time and money by cooking items side by side, but without touching. For example, you can cook a fish next to a dessert. Steam is also appropriate for blanching, reheating or even holding warm, especially sauces. First use a very small amount of fat to heat meats like poultry, veal and pork so that they take on an appetizing browned appearance. Then finish cooking them using the steam method. Cut into pieces, food cooks faster and more evenly than if left whole.

99634041 brandt complet.qxd 24/09/2004 13:30 Page 19 W hat does your oven look like? Display Control panel

Water intake tube Tank Steam generator Gutter Close-up of control panel

Off button Start button Steam cook symbol Cook time display + and - touch controls for time adjustment Touch pad-locking mechanism Temperature indicator Water circuit problem indicator

99634041 brandt complet.qxd 24/09/2004 13:30 Page 20 A ccessories Cookware Pierced cooking dish to prevent contact between food and the condensation water. Dish that makes it possible to recover the condensation water. Stainless steel removable support grid: it must be placed in the oven. The cookware may be cleaned in the dishwasher. Removable tank Tank that allows for independent water supply to the oven. Its capacity is approximately one litre (maximum level). Using water with a low level of lime will make it easier to care for your oven. Using demineralised water is forbidden (not for human consumption).

• 99634041 brandt complet.qxd 24/09/2004 13:32 Page 21 H ow do you install your oven? Electrical connection For permanent installation, be mindful to add a standardised, compliant cut-off device in the electrical conduit. Otherwise the appliance must GB be positioned so that the electrical outlet is accessible after the unit has been built-in. You must use an electrical receptacle that contains a ground wire and is connected in compliance with applicable safety standards. Your electrical installation must be equipped with 10-ampere thermal-sensitive protection. Do not operate the oven if the power cable or its plug are damaged. In this case, they must be replaced by the manufacturer, its After Sales Service department of a person of similar qualifications so as to avoid any danger. Operating voltage p. 220
• -240 V ~ 50-60 Hz Total oven power p. 1
• .77 kW Energy consumption - heating up to and holding at 100°C for one hour p. 0
• .71 kWh Useful dimensions of your oven Width p. 38
• .5 cm Height p. 18
• .2 cm Depth p. 33
• .5 cm Net capacity .5 litres p. 23

1. Place the appliance in the nook.

The appliance must be horizontal. Check the position.

2. For greater stability, attach the oven in

the cabinet with two screws through the holes provided for this purpose on either side of the front inner panels.

3. Make the electrical connection.

Ensure that the plug will accessible after installation.

99634041 brandt complet.qxd 24/09/2004 13:32 Page 23 How do you program for immediate cooking? Operating principle The water contained in the tank arrives in the cavity via a pipe. This water is transformed into steam when it comes into contact with a hot surface located in the GB lower part of the cavity: this is the steam generator. There is no need to add water to the cooking dish. To guarantee REAL STEAM COOKING, your oven is furnished with specially designed cookware that will allow for perfect cooking. You ABSOLUTELY MUST fill the water tank to the Max. level before cooking. Return the tank to its housing by firmly pushing ALL THE WAY until you feel the tank LOCK INTO POSITION. When in use, the appliance becomes hot. Hot steam will escape when you open the door of the appliance. Keep children away. Steam cooking Steam cooking at 100°C OFF

the desired length of time the "Start" touch 2 Set 1 Press 3 Enter (minimum is five minutes and pressing the control. A cooking time of 25 minutes is suggested. OFF maximum is 60 minutes) by pressing the + and - touch controls. "Start" touch control.

symbol is activated. When the temperature has been reached, the 100°C 4 The display stops flashing and a beep is emitted. To avoid compromising the cooking results, do not open the appliance door during cooking.

99634041 brandt complet.qxd 24/09/2004 13:32 Page 24 Changing the cooking time During cooking, you can adjust the cooking time by pressing the + or - touch controls. Cancelling cooking in progress You can stop the cooking at any time by pressing the Off touch control (press and hold for approximately one second). If steam generation has not yet begun (approximately one minute), the oven stops immediately and the time disappears. If steam generation has already begun, the time converts to three minutes; a countdown begins and the steam escapes before the door is opened. At the end of a cooking programme 0m00s is displayed. The display animation ceases. Discontinuous beeps are emitted for three minutes. To silence the beeps, press the Off touch control or open the door. You ABSOLUTELY MUST empty the tank. In order guarantee good oven reliability, the fan continues to function for a short period after cooking is complete.

99634041 brandt complet.qxd Locking display 24/09/2004 13:32 Page 25 It is possible to lock the display. This feature cannot be used during timed cooking programmes or delayed cooking programmes.

OFF OFF the "Off" touch beep is sounded and a To unlock the display, 1 Press 2 A"padlock" control for a few appears on the 3 press the "Off" touch seconds. screen. From this moment on, no control for a few seconds: touch control is active. a beep is sounded and the padlock disappears. Water management In the event of a water circuit-related problem during cooking, the "no water" indicator appears and a beep is emitted. This error is specifically associated with: - An empty tank. - A poorly seated tank. After checking these two items, cooking automatically restarts as soon as the door is closed.

• These times are a function of the type, size and freshness of the vegetables. Follow the indications that appear in the "Preparations" column. Puff pastry 30 to 35 min. 22 min. 30 to 35 min. Brussels sprouts Cauliflower in small bunches Chopped green cabbage Courgettes Chinese artichokes 10 to 15 min. 20 min. in round slices Spinach 20 min. 35 min (fresh) stir while cooking (frozen)

Endives 30 min. core removed, cut in half lengthwise cut in half VEGETABLES

• The cooking time remains the same regardless of the quantity to be cooked. Example: 1 or 4 artichokes require the same cooking time.

• Place the scallops on the grid of the glass dish, add aromatic herbs.

in cubes cut in half NOTES

• Times depend on ripeness. 99634041 brandt complet.qxd FISH 24/09/2004 13:32 Page 27 TIMES PREPARATIONS NOTES 25 to 30 min. 13 to 15 min. 20 to 25 min. 15 min. 20 min. 15 to 20 min. 15 min. 20 min. 15 min. 25 to 30 min. 15 min. 10 min. 20 min. 15 to 20 min. 10 to 12 min. 20 to 25 min. 20 to 25 min. whole (1 kg) steaks (180 g)* whole (1kg) filets whole (200 g) steaks (180 g) depending on thickness whole (250 g) filets whole (200 g) filets thick steaks (6 to 10 cm in length) steaks (180/200 g) filets steaks (180/200 g) whole (200 g) 13 to 15 min.

• *Steaks: Round slices of fish of 2 to 3 cm in thickness (180/200g) per person.
• Insist on very fresh products.
• Place whole fish in the dish as is or on bay leaves, fennel or other aromatic herbs.
• As soon as cooking is complete, remove the skin, which will detach easily. MEATS EGGS TIMES PREPARATIONS Beef Pork (filet mignon) Poultry (breasts, filets) 15 to 30 min. 25 min. 20 to 25 min. 25 min. 20 min. 10 to 15 min. Roast 800 g: 55 to 60 min. Chicken thighs: 35 to 40 min. Roast turkey: 50 to 60 min. 400 g piece Northern pike Cod Sea bream Haddock Herring Pollack/black cod Monkfish Mackerel Atlantic cod Skate Red mullet Red mullet Spotted dogfish Salmon Soles Tuna Trout, whole (1 kg) (stuffed) Sausages Boudins Eggs start with very fresh eggs kept at room temperature RICE, PASTA FARINA 7 min. 5 to 6 min. 8 min. 10 to 12 min. TIMES NOTES

• Then brown under the grill in another dish. Soft-boiled: placed directly on the grid. Fried: broken in an individual dish placed on the grid and covered with cooking wrap. Medium-boiled: placed directly on the grid. Hard-boiled / poached: see detailed recipes. PREPARATIONS NOTES Place directly in a dish then cover with water or milk. The steam is not enough to saturate these inflating foods. Place a sheet of aluminium foil on the dish to prevent water droplets from falling in. Rice pudding 30 min. 100 g rinsed rice - 20 cl milk 2 T. sugar Farina 20 min. 200 g (1/4 litre water)

• Fluff with a fork when cooking is complete.

99634041 brandt complet.qxd 24/09/2004 13:32 Page 28 H ow do you care for your oven? Maintenance Cavity (after each use) Wipe the cavity with a dry cloth after the steam generator has cooled or let the cavity air-dry by leaving the door open. Water intake tube (once a month) Remove the water intake tube by pulling it toward you. Remove any hard-water deposits that may be inside (using a thin, pointed object such as a think skewer or a knitting needle). Steam generator (once a month) Pour 1/2 cup of white alcohol vinegar on the generator. Let sit for a few minutes, then clean and rinse with water. Do not use sponges or abrasive powders, nor coffee maker cleaning agents. Cleaning the Gutter Remove this gutter by pulling it upward. Wipe it off and return it to its position using the three notches provided. The oven should not be cleaned with a steam cleaner.

99634041 brandt complet.qxd 24/09/2004 13:32 Page 29 What to do in case of malfunctions? YOU OBSERVE THAT… Your display does not light up Water or steam leak around the door during cooking. POSSIBLE CAUSES WHAT SHOULD YOU DO? Oven not connected to power source. - Check that the appliance is receiving electricity (good fuse). - Call the After-Sales Service Department. Electronic board is not functioning. The door is not properly closed. The door seal is defective.

- Call the After-Sales Service Department. In all circumstances, if your efforts are not sufficient, contact the After-Sales Service Department without delay.