User manual DYNATEK DSM4

[. . . ] 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. [. . . ] To provide heat only to the bottom or the top part of the dishes, turn the selector to the position (hot below) or 3 (hot below + fan) or (hot above); • With this (fan assisted) mode heat is transmitted to the food through pre-heated air made to circulate inside the oven by a fan. The oven heats up very quickly so the food to be cooked may be put into the oven as soon as it is switched on. • The “fast defrosting“ function uses no heating elements, just the oven light and the fan. • Grill operation: a high heat output is used for grilling, so that the surface of the food is immediately browned; this is particularly indicated for meats which should remain tender on the inside. To grill, turn the selector knob "H" to one of these positions: (grill), (maxigrill), (maxigrill + fan) During grilling, do not set the thermostat knob to above 200°C and keep the oven door closed. Oven light The oven light comes on automatically when the selector knob is turned to any of its positions. Indicator light "S" (figure a on page 2) It indicates that the oven is heating up. 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. MAINTENANCE AND CLEANING Before cleaning your oven, or performing maintenance, disconnect it from the power supply. To extend the life of your oven, it must be cleaned frequently, keeping in mind that: • The self-cleaning panels (if present) and the enameled parts should be washed with warm water - abrasive powders and corrosive substances should be avoided; • The inside of the oven should be cleaned immediately after use with warm water and soap; the soap should be rinsed away and the interior dried thoroughly; • Stainless steel can be stained if it remains in contact with agressive detergents (containing phosphorus) or water with a high lime content. We recommend that you rinse these parts thoroughly and dry them well after cleaning. It is also a good idea to dry any water spills; • Never line the bottom of the oven with aluminium foil because the buildup of heat will not only impede the cooking process, but could also damage the enamel. Erasing programs Once a programme has been carried out, it is automatically erased; it can also be cancelled by pressing the key (manual). 5 COOKING TIPS Cooking times may change according to the nature of the foods, their homogeneity and their volume. For roast beef, veal, pork and turkey, on the bone or rolled, increase the times by 20 min. 6 INSTALLATION 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. II2H3+ Class 1(appliance installed indipendently) or Class 2 Sub-clas 1 (appliances installed between two cabinet) In a chimney stack or branched flue (exclusively for cooking appliances) fig. 4 Directly to the outside The dimensions of the appliance are given in the figure on page 2. For trouble-free operation of appliances installed in housing units, the minimum distances shown in fig. 2 should be observed. Adjacent surfaces and the wall at the rear should also be able to withstand an overheating temperature of 65 °C. Kitchen ventilation The air flow into the room where the appliance is installed must equal the quantity of air that is required for regular combustion of the gas and for ventilating the same room. Air must be taken in naturally through permanent apertures made in the outside walls of the room or through single or branching collective ventilation ducts in compliance with current standards and regulations. The air must be taken directly from the outside, from an area far from sources of pollution. The ventilation aperture must have the following characteristics (fig. 5A): • total free cross section of passage of at least 6 cm² for every kW of rated heating capacity of the appliance, with a minimum of 100 cm² (the heating capacity is indicated on the rating plate); • it must be made in such a way that the aperture, both on the inside and outside of the wall, cannot be obstructed; • it must be protected, e. g. in such a way that the above-mentioned free section is not reduced; • it must be situated as near to floor level as possible. Detail A Adjacent room Room to be ventilated fig. 2 Prior to installing the cooker, 95 ÷ 155 mm high supporting feet (provided) should be fitted into the holes to be found in the bottom of the cooker (fig. 3). [. . . ] • 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. [. . . ]