User manual SMEG SSA91GGX1

[. . . ] Contents 1. 1 1. 2 1. 3 1. 4 1. 5 1. 6 1. 7 2. 1 2. 2 2. 3 2. 4 2. 5 General safety instructions Manufacturer liability Appliance purpose Disposal Identification plate This user manual How to read the user manual General description Cooking hob Control panel Other parts Available accessories Instructions First use Using the accessories Using the storage compartment Using the hob Using the oven Cooking advice Instructions Cleaning the appliance Removing the door (on some models only) Removing the door (on some models only) Cleaning the door glazing Cleaning the inside of the oven Extraordinary maintenance Gas connection Adaptation to different types of gas Electrical connection Positioning 8 9 9 9 10 10 10 2 Description 11 11 11 12 12 13 3 Use 3. 1 3. 2 3. 3 3. 4 3. 5 3. 6 3. 7 4. 1 4. 2 4. 3 4. 4 4. 5 4. 6 4. 7 5. 1 5. 2 5. 3 5. 4 14 14 14 15 16 16 17 19 4 Cleaning and maintenance 21 21 21 22 23 24 24 24 5 Installation 25 25 28 31 32 We advise you to read this manual carefully, which contains all the instructions for maintaining the appliance's aesthetic and functional qualities. For further information on the product: www. thomson. com 3 EN 1 Instructions 8 Instructions READ BEFORE USE IMPORTANT INSTRUCTIONS GAS/ELECTRIC COOKERS Gas/Gas Cookers: • To avoid over heating when the oven or grill is being used the glass cover must always be up. • The glass cover may not be cooked on, or closed when the burners are in use and while they are still warm. All Cookers: • Never place aluminum or foil at the bottom of the oven and do not place oven trays as this may damage the enamel coating by over heating. [. . . ] If the burner does not ignite after 15 seconds, stop attempting to light it, leave the oven door open and do not try to light it again for at least 60 seconds. Practical tips for using the hob For better burner efficiency and to minimise gas consumption, use pans with lids and of suitable size for the burner, so that flames do not reach up the sides of the pan. Once the contents come to the boil, turn down the flame far enough to ensure that the liquid does not boil over. • Ultra-rapid: 18 - 26 cm In case of accidental extinguishing, turn the knob to the off position and do not try to light the burner again for at least 60 seconds. Press and turn the temperature knob anticlockwise between MIN and 275. Bring a lighted match close to the mouth of flame pipe A at the centre of the oven surface. Before lighting the hob burners, make sure that the flame-spreader crowns are correctly positioned in their housings with their respective burner caps. Make sure that the holes 1 in the flame-spreader crowns are aligned with the igniters 3 and thermocouples 2. 17 EN Correct position for flame-spreader crowns and burner caps 3. 6 Using the oven Use 4. After lighting, keep the knob pressed down for a few seconds to allow the thermocouple to heat up. In case of accidental extinguishing, turn the knob to the off position and do not try to light the burner again for at least 60 seconds. Using the gas grill High temperature inside the oven during use Danger of fire or explosion • Grilling processes must never last more than 30 minutes. After lighting, keep the knob pressed down for a few seconds to allow the thermocouple to heat up. If the burner does not ignite after 15 seconds, stop attempting to light it, leave the oven door open and do not try to light it again for at least 60 seconds. Functions list Gas burner The heat coming just from the bottom allows you to complete the cooking of foods that require a higher bottom temperature, without affecting their browning. Grill The heat coming from the gas grill gives perfect grilling results above all for thin and medium thickness meat and in combination with the rotisserie (where fitted) gives the food an even browning at the end of cooking. This function enables large quantities of food, particularly meat, to be grilled evenly. Gas burner + rotisserie burner The rotisserie turns the food constantly while the gas burner is working. + + Grill + rotisserie The rotisserie works in combination with the grill element, allowing food to be perfectly browned. 18 Use General advice • Use a fan-assisted function to achieve uniform cooking at several levels. • It is not possible to shorten cooking times by increasing the temperature (the food could be overcooked on the outside and undercooked on the inside). Advice for cooking meat • Cooking times vary according to the thickness and quality of the food and to consumer taste. • Use a meat thermometer when roasting meat, or simply press on the roast with a spoon. If it is hard, it is ready; if not, it needs another few minutes cooking. Advice for cooking with the Grill • Meat can be grilled even when it is put into the cold oven or into the preheated oven if you wish to change the effect of the cooking. Advice for cooking desserts and biscuits • Use dark metal moulds: they help to absorb the heat better. [. . . ] Light the oven burner and run it at full power for 10-15 minutes with the door closed and without the base. Slide off the knob and insert a straight edge screwdriver to make the adjustment. If using liquid gas the adjustment screw must be tightened clockwise to the very end. Lubricating the gas taps Over time the gas taps may become difficult to turn and get blocked. Lubrication of the gas taps should be performed by a specialised technician. Burner and nozzle characteristics tables 1 NATURAL gas – G20 20 mbar Rated heating capacity (kW) Nozzle diameter (1/100 mm) Pre-chamber (printed on nozzle) Reduced capacity (W) 4 Liquid gas – G30/G31 30-37 mbar Rated heating capacity (kW) Nozzle diameter (1/100 mm) Reduced capacity (W) Rated capacity G30 (g/h) Rated capacity G31 (g/h) AUX 1. 0 72 (X) 350 AUX 1. 0 50 350 73 71 SR 1. 8 97 (Z) 450 SR 1. 8 65 450 131 129 R 3. 0 115 (Y) 800 R 3. 0 85 800 218 214 UR 3. 5 140 (6) 1500 UR 3. 5 94 1500 254 250 Oven 4. 6 155 (H3) 1300 Oven 4. 6 102 1300 334 329 Grill 3. 5 140 (H3) Grill 3. 5 91 255 250 30 Installation Power voltage Danger of electrocution • Have the electrical connection performed by authorised technical personnel. [. . . ]