User manual DYNATEK DSM-4H

[. . . ] Read the recommendations in this instruction booklet carefully, as they give important advice regarding safe installation, use and maintenance. Keep this booklet in a safe place for further reference when required. Oven accessories which may come into contact with food are made of materials which comply with the contents of EEC Regulation 89/109 of 21. 12. 88 and national regulations in force. After having removed the packaging, check that the appliance is intact. [. . . ] When the light goes out, the required temperature has been reached inside the oven. When the light alternately comes on and goes out, it means that the thermostat is working properly to maintain the oven temperature. Spit - Rotisserie Insert the meat to be cooked along the length of the spit rod, securing it with the special adjustable forks (fig. 2b) into the holes in the drip tray “E”, rest the rod groove on the seat “C” and insert the oven rack into the lowest guide of the oven; now insert the spit rod into the relative hole, moving the groove forward into seat “D”. Start the rotisserie by turning the selector knob to one of the following positions: fig. 2a fig. 2b MAINTENANCE AND CLEANING Important: The appliance should be disconnected from the mains supply before starting cleaning operations. To ensure a long life cycle for the appliance, it is essential to carry out a thorough general clean frequently, while observing the following instructions: Inside the oven door: Clean the surface with a cloth moistened with hot water and non abrasive liquid detergent, then rinse and dry thoroughly. Inside the oven: • The inside of your oven is coated with a special selfcleaning microporous enamel glaze which, at a normal cooking temperature of between 200 and 300°C, oxidises and completely eliminates all grease spots or other substances that inevitably attack the inner walls of the oven. This way, cleaning is kept right down to a minimum: as a matter of fact, you just need to rub the surfaces of the oven with a wet cloth regularly, after cooking, to remove the thin layer of ash that may have been deposited during cooking, in order to maintain the selfcleaning property of the oven intact. • After cooking where liquid has overflowed or when the dirt has not been eliminated completely (for example when grilling food, and the temperatures reached are not high enough for the full self-cleaning action of the enamel to be performed), we recommend you leave the oven on at maximum temperature so that all grease residue and the like are eliminated. • If, after long-term use, you find evident grease stains deposited on the self-cleaning oven walls, probably due to your failing to follow the above maintenance advice, clean the surfaces thoroughly with hot water and a soft cloth (do not use any detergents), then rinse and dry thoroughly. • Do not remove any dry caked-on grease using sharp objects, as these could etch the self-cleaning coating. Buzzer The buzzer emits a sound for 7 minutes after the end of the selected programme; it may be stopped by pressing any function key. Now, within 7 seconds, every further press of the key changes the signal tone. Program control for the remaining time to be displayed, Press the key and the key to check the end of cooking time. Erasing programs Once a programme has been carried out, it is automatically erased; it can also be cancelled by pressing the key (manual). A U T O 6 COOKING TIPS Cooking times may change according to the nature of the foods, their homogeneity and their volume. When cooking a certain food for the first time, it is advisable to choose the lowest values in the cooking time range given in the table and then increase them if necessary. CONVENTIONAL OVEN COOKING Type of dish Pastries and cakes Fruit pie Meringues S p o n g e ca ke A n g e l ca ke Madeira cake Chocolate cake F l a t sw e e t l o a f Puffs Flaky pastry biscuits Mille feuilles Shor t pastry Temperature °C 130 130 150 160 160 170 170 200 200 200 200 Cooking time (minutes) 60-70 30-40 20-30 40-50 40-50 30-40 40-50 15-20 15-20 15-20 15-20 Type of dish Meat Turkey (4-8 kg. ) Goose (4-5 kg. ) Duck (2-4 kg. ) Capon (2½-3 kg. ) Braised beef (1-1½ kg. ) Leg of lamb Roast hare (2 kg. ) R o a st p h e a sa n t Chicken (1-1½ kg. ) Fish Temperature °C 160 160 170 170 160 160 160 160 170 200 Cooking time (hours) 3-4½ 4-4½ 1½-2½ 2-2½ 3-3½ 1-1½ 1-1½ 1-1½ 1-1½ 15-25 minutes GRILLING Type of dish Chops (0. 5 kg. ) S a u sa g e s Grilled chicken (1 kg) Veal on the spit (0. 6 kg. ) Chicken on the spit (1 kg. ) Cooking time (minutes) 60 15 60 60 60 Position of shelf 3rd guide rail 2nd guide rail 1st guide rail - FAN ASSISTED COOKING Type of dish Pastries and cakes * With beaten mix, in mould * With beaten mix, without mould Shor t pastry, flan base Shor t pastry with wet filling Shor t pastry with dry filling * With natural leavened mix Small pastries and cakes Meat Roasts under grill Veal B eef English roast beef Pork C h i cke n Roasts on tray Veal B eef Pork C h i cke n Turkey slices D u ck Casseroles Braised beef Braised veal Fish Fillets, steaks, cod hake, sole Mackerel, turbot, salmon Oysters Timbales Baked pasta dish Vegetable pudding * Sweet and savoury soufflés * Pizzas and savoury roll Toasted sandwiches Defrosting Ready-to-eat dishes Meat Meat Meat The 1st guide rail is understood as being the lowest position. Guide rail No. °C (minutes) 1-3 1-3-4 1-3-4 1-3 1-3-4 1-3 1-3-4 1 1 0. 5 1. 5 1 1 0. 5 175 175 175 175 175 175 160 60 50 30 70 45 50 30 2 2 2 2 2 1-3 1-3 1-3 1-3 1-3 1-3 1 1 1-3 1. 3 1-3 1-3 1-3 1-3 1-3-4 1-3-4 1-3 1-3 1-3 1-3 1 1 1 1 1-1. 5 1 1 1 1-1. 5 1. 5 1-1. 5 1 1 1 1 180 180 220 180 200 160 160 160 180 180 180 175 175 180 180 180 185 185 180 200 190 200 50 50 50 60 70 50 70 70 80 90 90 90 120 120 120 110 30 45 20 60 50 50 30 15 45 50 70 110 2 2 0. 75 0. 5 0. 5 1 0. 5 0. 75 1 Notes: 1) 2) 3) 4) Cooking times do not include oven pre-heating, except for those marked with an asterisk The indication given in the table for the guide rails is the one that should preferably be used in the event of cooking on more than one level. The indicated times refer to cooking on one shelf only; for cooking on more than one level, increase the time by 5 ÷ 10 min. For roast beef, veal, pork and turkey, on the bone or rolled, increase the times by 20 min. 7 INSTALLATION fig. 6 min. 700 mm. In a chimney stack or branched flue (exclusively for cooking appliances) OFFICINA Directly to the outside fig. 5 The following instructions are provided for qualified installers so that they may accomplish installation, adjustment and technical maintenance operations correctly and in compliance with current regulations and standards. Important: the appliance should be disconnected from the mains electricity supply before any adjustment, maintenance, etc. Maximum caution should be used should it be necessary to keep the appliance connected to the electricity supply. [. . . ] • This appliance is designed and set to work with the gas indicated on the label situated on the actual hob. If the gas supply is other than the type for which the appliance has been set, proceed with replacing the corresponding nozzles (provided), following instructions given in the paragraph “Adaptation to different types of gas”. • For trouble-free operation, suitable use of energy and longer life of the appliance, make sure that the supply pressure complies with the values indicated in the table 1 "burners and nozzles specifications, otherwise install a special pressure regulator on the supply pipe in compliance with current standards and regulations. • Connect in such a way that the appliance is subjected to no strain whatsoever. [. . . ]