KV568WE1 - Cooker BRANDT - Free user manual and instructions

USER MANUAL KV568WE1 BRANDT

FR GUIDE D'UTILISATION

EL O△HΓIE∑ XPH∑H∑

EN USER MANUAL

Cuisinière

Hλεκτρική κουζινα

Cooker

Brandt

Brandt

FR 02

Chere Client, Cher Client,

EL 18

XPHSH TON KEPAMIKQN ESTION

You have just acquired a BRANDT cooker and we would like to thank you.

34

We have invested all our dedication and know-how in this appliance so that it would best meet your needs. With innovation and performance, we designed it to be always easy to use.

In the BRANDT product range, you will also find a wide choice of ovens, microwaves, cooking hobs, ventilation hoods, dishwashers, washing machines, driers, fridges and freezers, that you can coordinate with your new BRANDT cooker.

Visit our website www.brandt.com where you will find all of our products, as well as useful and complementary information.

BRANDT

www.brandt.com

As part of our commitment to constantly improving our products, we reserve the right to make changes to them based on advances to their technical and functional features and appearance.

Warning:

Before installing and using your appliance, please carefully read this Guide to Installation and Use, which will allow you to quickly familiarise yourself with its operation.

TABLE OF CONTENTS

EN

1 / DESCRIPTION OF YOUR APPLIANCE

• Description of your cooker 36
• Description of your oven 37
• Accessories 37

2 / USING YOUR HOB

• Using the radiant zones 38

3 / USING YOUR OVEN

• Introduction to the programmer 39

• Using the programmer 40

• Setting the time 40

• Immediate cooking 41
• Programmed cooking with immediate start 42
• Programmed cooking with delayed start 43
  -Using theprogrammer as a timer 44

4/RECOMMENDATIONS FOR USING YOUR OVEN 45
5/OVEN COOKING MODES 46
6/COOKINGGUIDE 48
7/ AFTER-SALES SERVICE 52

EN

1 / DESCRIPTION OF YOUR APPLIANCE

- DESCRIPTION OF YOUR COOKER

A Front left radiant element 1200W diam. 145 mm
B Rear left radiant element 2300W diam. 210 mm
Residual heat indicator for each cooking zone
Rear right radiant element 1500W, diam. 160 mm
E Front right radiant element 1800W diam. 180 mm
F Oven function selector
G Programmer
Rear left radiant element knob
1 Front left radiant element knob
J Radiant zone on/off indicator
K Front right radiant element knob
Rear right radiant element knob

1 / DESCRIPTION OF YOUR APPLIANCE

EN

DESCRIPTION OF YOUR OVEN

A Lamp
B Shelf support indicator
Fan

- Accessories

Your appliance is equipped with a hollow dish, a multi-purpose dish, two flat grids and a removal system.

EN

2 / USING YOUR HOB

- USING THE RADIANT ZONES

Detailed information on cooking positions

Positions 1, 2, 3

• To continue cooking, to reheat or to keep certain dishes warm.

Positions 4, 5, 6

• To simmer and to cook larger quantities.

Positions 7, 8, 9

• To roast, fry and bring to a boil.

To quickly heat or roast

• Turn the knob for the electric plate or cooking zone to position 9. After the element or zone starts producing heat, return the knob to the appropriate position.

POSITION	MODE	DISHES
0	OFF
1	KEEP WARM	Waiting, dishes that are ready to serve, low simmering.
2-3	SIMMERING	Béchamel sauce, ragouts, dried beans, rice pudding, simmering on medium heat, reheating
4	SLOW	Pasta, boiled potatoes, home-style soups, preserves, low boils.
5-6	MEDIUM	Meat cutlets, fried breaded pieces, fresh vegetables, home-style soups, frying frozen foods, sauteed potatoes.
7	HIGH	Omelettes, boiling milk.
9	VERY HIGH	Ribs of lamb, barbecue, steaks, fried foods.

Tip

• A higher setting is required:

• For large quantities

• When cooking in cookware with no lids
• When using glass or ceramic cookware

INTRODUCTION TO THE PROGRAMMER

A Time display
Temperature
Cooking time
End of cooking
E Timer
F Programming touch control
G Programming touch controls for duration and temperature

• When supplied with electricity (Fig.1)

The display flashes.

Set the time by using the + and - setting selector (pressing and holding the touch control makes the numbers advance more quickly) (Fig.2).

-Example:12:30.

Press the touch control to confirm (Fig.3).

- Resetting the clock time

Press and hold the touch control for a few seconds until the display is flashing (Fig.1), then release.

Adjust the clock setting with the + and - touch controls (Fig.2).

Press the touch control to confirm (Fig.3).

Warning - If the t

• If the touch control is not

pressed, the setting will be automatically

recorded after a few seconds.

3 / USING YOUR OVEN

EN

- USING THE PROGRAMMER

- Immediate cooking

The programmer should only display the time; it should not be flashing (Fig.1)

Turn on the oven:

Turn the function selector to the position of your choice.

Example: Position

"TRADITIONAL" (Fig.2)

Place your dish in the oven based on the recommendations provided by the cooking guide. Adjust the temperature by pressing the + or - touch control.

Example: Temperature setting: 210^ (Fig.3)

After these steps, the oven begins heating and the thermostat indicator lights up on the programmer.

After these steps, the oven heats up and the display alternates between the temperature in the oven and the selected temperature.

A series of beeps will be emitted when the oven reaches the selected temperature.

Once the temperature is reached, it does not change.

Warning - After a c

• After a cooking cycle, the cooling fan continues to operate for a period of time to guarantee good oven reliability.

Warning - All cook

door closed.

- Programmed cooking with immediate start

Select the desired cooking mode and adjust the temperature.

Example: Position

"TRADITIONAL" (Fig.1)

Temperature: 210^

Press the touch control until the cooking duration indicator flashes:

The display flashes 0:00 to indicate that you can now adjust the setting (Fig.2).

Press the + or - touch controls to set the desired time.

Example: 30 minutes of cooking (Fig.3).

The cooking time is automatically recorded after a few seconds,

the display stops flashing and reverts to displaying the temperature, which can be adjusted (Fig.4).

The countdown of the length of time begins immediately after it has been set.

After these three steps, the oven heats up:

A series of beeps will be emitted when the oven reaches the selected temperature.

At the end of cooking (end of programmed time),

• The oven stops
• The cooking time indicator flashes
• 0:00 is displayed (Fig.5)
• A series of beeps is emitted for a few minutes.

The beeps are definitively deactivated by returning the function selector to 0 (Fig.6).

3 / USING YOUR OVEN

EN

- USING THE PROGRAMMER

• Programmed cooking with delayed start (chose the end time)

Proceed as with standard programmed cooking.

After setting the cooking time,

Press the touch control until the end of cooking indicator " " flashes.

The display flashes to indicate that you can now adjust the setting (Fig.1).

Press the + or - touch control to set the desired end time.

Example: End of cooking at 13:00 (Fig .2).

After these steps, the oven heating is delayed so that cooking ends at 13:00.

At the end of cooking (end of programmed time),

• The oven stops
• The cooking time indicator flashes

• 0:00 is displayed (Fig.3)

• A series of beeps is emitted for a few minutes

The beeps are definitively deactivated by returning the function selector to 0 (Fig.4).

• If you are using a cooking programme with fan-circulated air, unless you return the function selector to 0, the fan will continue to operate to make the temperature in the oven uniform.

Using the programmer as a timer

Your oven's programmer can be used as an independent timer that allows you to count down a time without operating the oven.

Leave the oven function selector in the "Off" position.

Press the touch control (Fig.1) until the timer symbol and the display are flashing.

Adjust the chosen time by pressing the + or - touch controls (Fig.2) until the desired time is obtained (maximum 60 minutes).

The display stops flashing after a few seconds or after the touch control is pressed; the timer starts working, counting down the time in seconds.

Once the time has expired, the timer emits a series of beeps to notify you.

4 / RECOMMENDATIONS FOR USING YOUR OVEN

EN

Cooking meats

• Before being placed in the oven, all meat should be kept at least one hour at room temperature. Trim the fat from red meat to avoid smoke and odours.
• It is preferable to use a terra cotta dish (less splattering than with a glass dish) whose size is suited to the meat you are roasting.
• Add salt to the meat when cooking is finished to prevent it from drying out and the blood from leeching out.
• Add a few spoonfuls of hot water to the dish to prevent the juices from burning.

- Cooking time

• Roast beef (rare): 10 to 15 minutes for 500g .
• Pork roast from 35 to 40 minutes for 500 g .
• Veal roast from 30 to 40 minutes for 500g .
• At the end of a cooking programme, it is indispensable to let meats sit, wrapped in aluminium paper (10 to
  15 minutes). This wait period promotes the relaxation of the meat fibres and even colouring; the meat will remain tender and moist.
• For barbecue: coat with cooking oil.
  Do not prick red meat you are barbecuing; use a spatula to turn them instead.
• Prick the skin of poultry under the wings so that fat can drain out without causing splattering.

Cooking vegetables

• When you make potato gratin, it is recommended that you pre-cook the sliced potatoes in milk or a milk-cream mixture.
• To easily peel peppers: roast them under a red-hot grill, turning them often. When the skin blisters, enclose them in a plastic bag for a few minutes, then the skin can easily be removed.
• To prepare stuffed tomatoes: after cutting out a top piece, remove the seeds, season the insides with salt and turn them upside down on the grid so that they can drain before you stuff them.
• Endives (with ham or in Béchamel sauce) should drain for a long time: otherwise the cooking water will make the sauce runny and flavourless.
• When you top a gratin dish with bread crumbs, you should mix them with Swiss cheese: it absorbs the grease and makes the dish crunchy.

Cooking pastry

• Choosing a mould:
  Avoid light-coloured or shiny moulds:
• They prolong cooking time
• They require that the oven be preheated

Opt for non-stick metal moulds for tarts, quiches, etc. They produce a crispcr crust that is golden on top.

- Tips:

Do not hesitate to protect the inside of your moulds or the bottom of enamel dishes with a sheet of parchment paper: it protects cookware from acid stains and makes unmoulding easier. Always add yeast at the end of your preparation and do not let it come into contact with salt: it will lose its effectiveness.

• If the cooking time is long, turn off the oven 5 to 10 minutes before the end of the cooking time and take advantage of the residual heat to finish the dish.

Two-level cooking function

USE THE PREHEAT FUNCTION BEFORE PLACING DISHES IN THE OVEN

• It is possible to simultaneously cook several dishes (of the same type or of different types) without the flavours or odours being transferred between items if you choose dishes that cook at the same temperature. The dishes do not necessarily have to be added to or removed from the oven at the same time. The cooking times indicated in the table for a single dish should be extended by 10 to 20 minutes.

Small cakes

2 tarts

1 fish + 1 tart

45

EN

Adapted selection for grilling:
- Pre-heat the oven for five minutes with the grid in the oven, then place the grilling meats on the grid on the appropriate shelf support support (depending on thickness).
- Place the drip tray on the 1^st shelf support.

You can try pouring a glass of water into the drop tray; this trick lets you reduce smoke and odours, especially when cooking barbecues, sausages, etc.

• Ideal for snack toast and bread.

"POULTRY SPECIAL"

(chicken, cockerel, duck, guinea fowl, rabbit, turkey legs)

Recommended temperature 200^ - Min. 35^ - Max. 275^

• Cooking controlled by the upper element complemented by a dose from the bottom element with no fan.
• This position allows for energy savings while preserving the quality of the cooked poultry.
• Place the poultry in an earthenware dish on a grid placed on the first shelf support, or on the second shelf support for smaller poultry or turkey legs. There is no need to preheat the oven. You can rotate the poultry halfway through cooking if you wish.

TRADITIONAL

Recommended temperature 225^ - Min. 35^ - Max. 275^
- Cooking is controlled by the bottom and top elements.
- After preheating, you can use it to cook roasts of red meat, fish, tarts and vegetables such as potato gratin and stuffed tomatoes.

PULSED BOTTOM ELEMENT

Recommended temperature 205^ - Min. 35^ - Max. 275^

• Cooking is controlled from below, the fan circulates the air to ensure that the colour, browning and cooking of dishes are even.
• Recommended cooking mode selection for pizzas, quiches, tarts made from juicy fruits... Flour and water batters will be perfectly cooked on the bottom. Leavened dough (brioches, etc.), rising doughs (cakes, etc.) soufflés will not be hindered by the formation of a crust.

Your oven is equipped with an automatic preheating function. This function allows you to introduce the food to be cooked at the beginning of heating without waiting for the oven to reach the temperature setting. This automatic preheating is not available with the GRILL functions.

• Cooking is controlled by the upper heating element, complemented by the fan, to ensure even colouring of the dish.
• It is possible to use it to roast a large piece of meat (chicken, duck, etc.) placed on the grill. Turn it once during cooking. Place the enamelled dish on the 1^st shelf support to collect the cooking juices.

TRADITIONAL PULSED

Recommended temperature 200^ - Min. 35^ - Max. 275^
- Cooking is controlled by the upper and lower (not visible) heating elements, complemented by the fan to ensure even cooking.
- Quick temperature increase: the preparations may be placed directly into the cold oven.
- The recommended temperatures are lower than those used in cooking modes that do not use the fan
- Less fat is burned. Less splattering, less risk of smoke.
- Limits the reduction in food's weight. Fragile vegetables (stuffed tomatoes) will not flatten or burst; potato gratin will be creamy and golden.
- The selector is adapted for cooking identical or different dishes on two levels provided they are at the same temperature; the flavour of each dish will not be compromised.

• Programme(s) used to obtain the results indicated on the energy label in compliance with European standard EN 50304 and in accordance with European Directive 2002/40/CE

EN

6 / COOKING GUIDE

ALL THE COOKING IS DONE WITH THE OVEN DOOR CLOSED AND UNDER YOUR SUPERVISION.

DISHES	TRADITIONAL COOKING						MULTI-FUNCTIONAL COOKING						Cooking time in minutes	Remarks
	Thermostat ℃	Shelf support	Thermostat ℃	Shelf support	Thermostat ℃	Shelf support	Thermostat ℃	Shelf support	Thermostat ℃	Shelf support	Thermostat ℃	Shelf support
MEATS
Pork roast (1 kg)	*180	2					180	2					90	Add a bit of water
Veal roast (1 kg)	*180	2					180	2					60-70
Roast beef	*240	2									210	2	30-40	See reverse for tips
Lamb (leg, shoulder, 2.5 kg)	210	1			210	3					180	2	50-55
Poultry (1 kg)	180	2	225	2	210	3	180	2			210	3	50-70
Large poultry parts	180	1	225	1									90-120
Chicken thighs					*210	3					210	3	15-25	Placed on grid
Pork or veal chops					*210-240	3					210	3	15-20
Beef ribs (1 kg)					210-240	3-4					210	3	25-30
Lamb chops					*270	4					240	4	10-20
Turkey leg			220	2
FISH
Grilled fish					*270	4					240	4	15-20
Cooked fish (Sea bream)	*180	2					180	2					35-45	Earthenware dish
Fish en papillotte	*240	2-3					*210	2-3					10-15
VEGETABLES
Au gratin (cooked foods)					*270	3-4					210	2-3	30
Potato gratin	*180	2					180	2					55-60
Lasagna	*180	2					180	2					40-45
Stuffed tomatoes	*180	2					180	2					40-45
MISCELLANEOUS
Kebabs					*270	4					240	4	15-20
Pâté in earthenware dish	*210	2					*180	2					80-100	Double-boiler
Short crust pizza	*210	2					210	2					30-40	30-cm mould
Rising crust pizza	*240	3					*210	3	*240	2			15-18	Multi-purpose dish
Quiches	*210	2					180	2	180	1			30-45	30-cm mould
Soufflé							180	1					50	21-cm mould
Pies	*210	2					180	2					40-45
Bread	*210	1					*210	1	*210	1			30-50
Toast					*270	4-5					*270	4-5	1-2	On the grid
Covered stews (beef casserole, baccaofen)	180	1					150	1					90-180	Depending on preparation

6 / COOKING GUIDE

PASTRY
Genoese cake/Savoie cake
Biscuit roll	*210	3							180	1			35-45
Brioche	*180	1							180	1			5-10
Brownies	*180	2							180	2			25-30
Cake - Pound cake	*180	1							180	1			25-30
Clafoutis	*180	2					180	2					Large glass dish
Creams	*180	2					150	2					35-45
Cookies - Biscuits	*180	3					180	3					20-45
Kugelhopf									180	1			15-18
Meringue	100	2					100	2					45-50
Madeleines	*210	2					*210	2	*210	2			90
Puff pastry	*180	3					*180	3					5-10
Flaky petits-fours	*210	3					*210	3					Depends on size
Savarin cake	*180	2							180	1			30-40
Short crust tart	*210	2					210	2	210	2			30-40
Thin flaky crust tart	*240	2					*210	2					35-45
Tart with rising dough	*210	2					*180	2					30-cm mould
													Multi-purpose dish

EQUIVALENcy: NUMBER ℃
Number	1	2	3	4	5	6	7	8	9 Max
°C	55	75	100	125	150	180	210	240	270

*Preheat to the temperature indicated on the sequence
- Do not cook meat in the drip tray: there is a risk of splattering.
- A bain-marie (double boiling technique) should always begin with hot water: do not overfill the dish. - When using the GRILL function, place the food to be grilled on the grill or turnspit and the drip tray on the bottom shelf support to capture the juices.

Net capacity: 50.4 I

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FR 7/ SERVICE APRÈS-VENTE

Any maintenance on your equipment should be undertaken by:

• either your dealer,
• or another qualified mechanic who is an authorized agent for the brand appliances.

When making an appointment, state the full reference of your equipment (model, type and serial number). This information appears on the manufacturer's nameplate attached to your equipment.