Cooker K3E51/EU Installation and use · heating mode: Fan assisted Declared energy consumption for Natural convection Class heating mode: Convection Electric Hob absorption Max 7000

CookerInstallation and useÃîòâàðñêà ïå÷êàÌîíòàæ è óïîòðåáà

K3E51/EU

3

11

Cooker with multifunction oven and electric hobInstructions for installation and useÃîòâàðñêà ïå÷êà ñ ìóëòèôóíêöèîíàëíà ôóðíàè åëåêòðè÷åñêè ïëîòÈíñòðóêöèè çà ìîíòàæ è óïîòðåáà

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Important safety warnings

1 This appliance is intended for nonprofessional use within thehome.

2 These instructions are only for those countries whose sym-bols appear in the booklet and on the serial no. plate of theappliance.

3 This owner’s manual is for a class 1 appliance (insulated)or class 2, subclass 1 appliances (installed between twocabinets.

4 Before using your appliance, read the instructions in thisowner’s manual carefully since it provides all the informationyou need to ensure safe installation, use and maintenance.Always keep this owner’s manual close to hand since youmay need to refer to it in the future.

5 When you have removed the packing, check that the appli-ance is not damaged. If you have any doubts, do not use theappliance and contact your nearest Ariston Service Centre.Never leave the packing components (plastic bags, polysty-rene foam, nails, etc.) within the reach of children since theyare a source of potential danger.

6 The appliance must be installed only by a qualified techni-cian in compliance with the instructions provided. The manu-facturer declines all liability for improper installation, whichmay result in personal injury and damage to property.

7 The electrical safety of this appliance can only be guaranteedif it is correctly and efficiently earthed, in compliance withregulations on electrical safety. Always ensure that the earthingis efficient. If you have any doubts, contact a qualifiedtechnician to check the system. The manufacturer declines allliability for damage resulting from a system which has notbeen earthed.

8 Before plugging the appliance into the mains, check that thespecifications indicated on the date plate (on the applianceand/or packaging) correspond with those of the electrical andgas systems in your home.

9 Check that the electrical capacity of the system and socketswill support the maximum power of the appliance, as indi-cated on the data plate. If you have any doubts, contact aqualified technician.

10 An omnipolar switch with a contact opening of at least 3 mmor more is required for installation.

11 If the socket and appliance plug are not compatible, have thesocket replaced with a suitable model by a qualified techni-cian, who should also check that the cross-section of the socketcable is sufficient for the power absorbed by the appliance.The use of adaptors, multiple sockets and/or extensions, isnot recommended. If their use cannot be avoided, rememberto use only single or multiple adapters and extensions whichcomply with current safety regulations. In these cases, neverexceed the maximum current capacity indicated on theindividual adaptor or extension and the maximum powerindicated on the multiple adapter.

12 Do not leave the appliance plugged in if it is not in use. Switchoff the main switch and gas supply when you are not usingthe appliance.

13 The openings and slots used for ventilation and heat disper-sion must never be covered.

14 The user must not replace the supply cable of this appliance.Always contact an after-sales service centre which has beenauthorised by the manufacturer if the cable has been dam-aged or needs replacement.

15 This appliance must be used for the purpose for which it wasexpressly designed. Any other use (e.g. heating rooms) isconsidered to be improper and consequently dangerous. The

manufacturer declines all liability for damage resulting fromimproper and irresponsible use.

16 A number of fundamental rules must be followed when usingelectrical appliances. The following are of particular impor-tance:• Do not touch the appliance when your hands or feet are

wet.• Do not use the appliance barefooted.• Do not use extensions, but if they are necessary, caution

must be exercised.• Never pull the power supply cable or the appliance to

unplug the appliance plug from the mains.• Never leave the appliance exposed to atmospheric agents

(rain, sun etc.)• Do not allow children or persons who are not familiar with

the appliance to use it, without supervision.17 Always unplug the appliance from the mains or switch off the

main switch before cleaning or carrying out maintenance.18 If you are no longer using an appliance of this type, remem-

ber to make it unserviceable by unplugging the appliancefrom the mains and cutting the supply cable. Also make allpotentially dangerous parts of the appliance safe, above allfor children who could play with the appliance.

19 To avoid accidental spillage do not use cookware with un-even or deformed bottoms on the electric plates. Turn thehandles of pots and pans inwards to avoid knocking themover accidentally.

20 Never use flammable liquids such as alcohol or gasoline, etc.near the appliance when it is in use.

21 When using small electric appliances near the hob, keep thesupply cord away from the hot parts.

22 Make sure the knobs are in the “•”/”�” position when theappliance is not in use.

23 When the appliance is in use, the heating elements and someparts of the oven door become extremely hot. Make sure youdon’t touch them and keep children well away.

24 If the cooker is placed on a pedestal, take the necessaryprecautions to prevent the same from sliding off the pedestalitself.

To maintain the EFFICIENCY and SAFETY of this appliance, we recommend:• call only the Service Centers authorized by the manufacturer• always use original Spare Parts

Disposal of old electrical appliancesThe European Directive 2002/96/EC on Waste Electrical andElectronic Equipment (WEEE), requires that old householdelectrical appliances must not be disposed of in the normalunsorted municipal waste stream. Old appliances must becollected separately in order to optimise the recovery andrecycling of the materials they contain and reduce the impacton human health and the environment. The crossed out“wheeled bin” symbol on the product reminds you of yourobligation, that when you dispose of the appliance it must beseparately collected.Consumers may take their old appliance to public wastecollection areas, other communal collection areas, or if nationallegislation allows return it to a retailer when purchasing asimilar new product.All major household appliance manufacturers are active inthe creation of systems to manage the collection and disposalof old appliances.

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The following instructions should be read by a qualifiedtechnician to ensure that the appliance is installed, regulatedand technically serviced correctly in compliance with currentregulations.Important: disconnect the cooker from the electricity whenmaking any adjustement, maintenance operation, etc.

PositioningThe appliance can be installed next to furniture units whichare no taller than the top of the cooker hob. For properinstallation of the cooker, the following precautions must betaken:a) Kitchen cabinets installed next to the cooker that are taller

than the top of the hob must be situated at least 200 mmfrom the edge of the hob.

b) Hoods must be installed according to the requirementsin the installation manual for the hoods themselves andin any case at a minimum distance of 650 mm.

c) Place the wall cabinets adjacent to the hood at a minimumheight of 420 mm from the hob (see figure).

d) Should the cooker be installed beneath a wall cabinet,the latter should be situated at least 700 mm (millimetres)away from the hob, as shown in the figure.

e) the cut-out for the cooker cabinet should have thedimensions indicated in the figure.

Levelling your appliance (only on a few models)Your cooker is supplied with feet for levelling the appliance. Ifnecessary, these feet can be screwed into the housings inthe corners of the cooker base (Fig. A).

Mounting the legs (only on a few models)Press-fit legs are supplied which fit under the base of yourcooker (Fig. B).

Fig. A Fig. B

Electrical connectionThe power supply cable since its size depends on the electricconnection (see the following connection diagram).

Feeding cable installationTerminal block opening:· Unscrew screw “V” (Fig. C)· Pull and open the junction block lidFor the installation of the feeding cable carry out the followingoperations:· position the small connection A-B according to the type

of connection that has to be performed using the schemeshown in the figure D.

Note: the small connections are prepared by the Factory forthe 230V monophase connection (contacts 1-2-3 areconnected to one another). The bridge 4-5 is situated in thelower part of the terminal block.

· introduce the cables (N and �) as shown in the figureand tighten the relative screws.

· fix the remaining cables on the 1-2-3 clips.· fix the feeding cable in the special cable stop and close

the cover fastening it with the screw “V”.

Fig. C Fig. D

Connecting the supply cable to the mainsFit a plug, normalised for the load indicated on the data plate,on the cable; when making the connection directly to themains, an omnipoIar switch with a minimum opening of 3mm between the contacts, must be installed between theappliance and the mains. This switch must be sufficient forthe load and must comply to regulations in force (the earthingwire must not be interrupted by the switch). The power supplycable must be positioned so that it does not exceed 50°Cmore than room temperature at any point of its length. Beforemaking the connection check that:

· the limiter valve and the home system can support theappliance load (see data plate);

· the power supply system has an efficient earthingconnection which complies with the provisions of currentregulations;

· the socket or omnipoar circuit-breaker is easily accessibleonce the cooker has been installed. The plug and socketmust be easily accessible.

Installation

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230V 1N H07RN-F 3x4 CEI-UNEL 35364

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OvenDimensions (WxDxH)

39x41x34 cm

Volume54 lt

Oven absorption Max

2100 W

Electric Hob

Fast Ø 145 mm: 1500 W

Fast Ø 180 mm: 2000 W

ENERGY LABELDirective 2002/40/EC on the label of electric ovensNorm EN 50304Energy consumption for Forced convection

heating mode: �Fan assistedDeclared energy consumption for Natural convection Class

heating mode: �Convection

Electric Hob absorption Max

7000 W

Voltage and frequency

see data plate

Technical Specifications

104 60 50

85/90

The cooker with multifunction oven and electric hob

A. Tray for Catching OverflowsB. Electric PlatesC. Control PanelD. Oven RacksE. Dripping Pan or Baking SheetF. Adjustable Feet or LegsG. Selector KnobH. The green pilot lampI. Electric plate knobL. Thermostat LightM. Timer KnobN. Thermostat Knob

GM N M

HL

B

C

F

D

E

B

A

F

�This appliance conforms with the following EuropeanEconomic Community directives:

- 73/23/EEC of 19/02/73 (Low Voltage) and subsequentmodifications;

- 89/336/EEC of 03/05/89 (ElectromagneticCompatibility) and subsequent modifications;

- 90/396/EEC of 29/06/90 (Gas) and subsequentmodifications;

- 93/68/EEC of 22/07/93 and subsequent modifications.

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How To Use Appliance

The various functions included in the cooker are selected byoperating the control devices located on the cooker controlpanel.

Notice: The first time you use your appliance, we recom-mend that you set the thermostat to the highest setting andleave the oven on for about half an hour with nothing in it,with the oven door shut. Then, open the oven door and letthe room air. The odour that is often detected during thisinitial use is due to the evaporation of substances used toprotect the oven during storage and until it is installed.

Attention: Only use the bottom shelf of the oven when usingthe rotisserie to cook (where present). For all other types ofcooking, never use the bottom shelf and never place anythingon the bottom of the oven when it is in operation becausethis could damage the enamel. Always place your cookware(dishes, aluminium foil, etc. etc.) on the grate provided withthe appliance inserted especially along the oven guides.

The Oven Control KnobsThe “5 Programms” oven combines all the advantages oftraditional “static” ovens with those of modern “ventilated” ones.The”5 Programms” oven is extremely versatile and offers 5different but sure and easy ways of cooking. Use the knobs toselect the different cooking functions available on the“5 Programms” oven:L - selector knobM - thermostat knob

When the selector knob is on any other setting than that identi-fied by the “o”, the oven light turns on. The setting identified by

the � symbol makes it possible to turn the oven light on withouthaving any of the oven heating elements on. When the oven lightis on, it means that the oven is in use, and it will remain on for theentire time the oven is being used.

“Defrosting” Mode

The fan located on the bottom of the oven makes the aircirculate at room temperature around the food. This isrecommended for the defrosting of all types of food, but inparticular for delicate types of food which do not require heat,such as for example: ice cream cakes, cream or custarddesserts, fruit cakes. By using the fan, the defrosting time isapproximately halved. In the case of meat, fish and bread, itis possible to accelerate the process using the “multi-cooking”mode and setting the temperature to 80° - 100°C.

Convection Mode Position of thermostat knob “M”: between 50°C and Max.On this setting, the top and bottom heating elements comeon. This is the classic, traditional type of oven which hasbeen perfected, with exceptional heat distribution and reducedenergy consumption. The convection oven is still unequalledwhen it comes to cooking dishes made up of severalingredients, e.g. cabbage with ribs, Spanish style cod, Anconastyle stockfish, tender veal strips with rice, etc. Excellentresults are achieved when preparing veal or beef-based dishesas well (braised meats, stew, goulash, wild game, ham etc.)which need to cook slowly and require basting or the additionof liquid. It nonetheless remains the best system for bakingcakes as well as fruit and cooking using covered casseroledishes for oven baking. When cooking in convection mode,only use one dripping pan or cooking rack at a time, otherwise

the heat distribution will be uneven. Using the different rackheights available, you can balance the amount of heat betweenthe top and the bottom of the oven. Select from among thevarious rack heights based on whether the dish needs moreor less heat from the top.

Fan Assisted Mode Position of thermostat knob “M”: Between 50°C and Max.The heating elements, as well as the fan, will come on. Sincethe heat remains constant and uniform throughout the oven,the air cooks and browns food uniformly over its entire surface.With this mode, you can also cook various dishes at thesame time, as long as their respective cooking temperaturesare the same. A maximum of 2 racks can be used at thesame time, following the instructions in the section entitled:“Cooking On More Than One Rack”.This fan assisted mode is particularly recommended for dishesrequiring a gratin finish or for those requiring considerablyprolonged cooking times, such as for example: lasagne, pastabakes, roast chicken and potatoes, etc… Moreover, theexcellent heat distribution makes it possible to use lowertemperatures when cooking roasts. This results in less lossof juices, meat which is more tender and a decrease in theloss of weight for the roast. The fan assisted mode is especiallysuited for cooking fish, which can be prepared with the additionof a limited amount of condiments, thus maintaining theirflavour and appearance.Desserts: the fan assisted mode is also perfect for bakingleavened cakes.Moreover, this mode can also be used to thaw quickly whiteor red meat and bread by setting the temperature to 80 °C. Tothaw more delicate foods, set the thermostat to 60°C or useonly the cold air circulation feature by setting the thermostatto 0°C.

“Top” oven Position of thermostat knob “M”: between 50°C and Max.The top heating element comes on.This mode can be used to brown food at the end of cooking.

Grill Position of thermostat knob “M”: between 50°C and Max.The top heating element and the turnspit come on.The extremely high and direct temperature of the grill makesit possible to brown the surface of meats and roasts whilelocking in the juices to keep them tender. The grill is alsohighly recommended for dishes that require a high temperatureon the surface: such as beef steaks, veal, rib steak, filets,hamburgers etc...Always leave the oven door shut during cooking, exceptwhen using the turnspit.Some grilling examples are included in the “Practical CookingAdvice” paragraph.

Fan Assisted Grill Position of thermostat knob “M”: between 50°C and Max.The top central heating element and the fan come on. Thiscombination of features increases the effectiveness of theunidirectional thermal radiation of the heating elements throughforced circulation of the air throughout the oven. This helpsprevent food from burning on the surface, allowing the heat to

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penetrate right into the food. Excellent results are achievedwith kebabs made with meats and vegetables, sausages,ribs, lamb chops, chicken in a spicy sauce, quail, pork chops,etc.All “gratin” cooking must be done with the oven door shut.This mode is also ideal for cooking fish steaks, like sword-fish, tuna, grouper, stuffed cuttlefish etc.

Thermostat Light (L)This light indicates that the oven is heating. When it turns off,the temperature inside the oven has reached the setting madewith the thermostat knob. At this point, the light will turn onand off as the oven maintains the temperature at a constantlevel.

The cook-top electric plate control knobs (I)The cookers may be equipped with standard, fast andautomatic electric plates in various combinations (the fastplates distinguished from the others by a red dot in the centre,the automatic ones by a round aluminium disk at the centre.To avoid heat dispersion and damage to the plates, recommendusing cooking vessels with flat bottoms in diameters whichare not smaller than the plate diameter.Table shows the correspondence between the positionindicated on the knobs and the use for which the platesadvised.Before using the hot plates for the first time, you shouldheat them at maximum temperature for approximately 4minutes, without any pans. During this initial stage, theirprotective coating hardens and reaches its maximumresistance.

The green pilot lamp (H)This lights up when an electric plate is turned on.

Timer KnobTo use the timer, the ringer “M” must be wound up by turning

the knob one full turn clockwise �; then turn it back �, tothe desired time so that the number of minutes on the knobmatches the reference mark on the panel.

AttentionAvoid the children touch the oven door because it is very hotduring the cooking.

The rotisserieTo operate the rotisserie, proceed as follows:a) place the dripping-pan on the 1st rack;b) insert the special rotisserie support on the 4th rack and

position the spit by inserting it through the special holeinto the rotisserie at the back of the oven;

c) to start the spit, set the oven selection knob (G) on setting.

Storage recess below the oven (only a few models)Below the oven a recess can be used to contain cooking pansand cooker accessories. Moreover, during oven operation, it maybe used to keep food warm.To open the storage is necessaryturn it downwards.Caution: this storage recess must not be used to storeinflammable materials.The internal surfaces of the compartment (where present)may become hot.Warning: never place hot containers or items andflammable materials inside the dishwarmer drawer.

Setting Normal or Fast Plate

0 Off

1 Cooking vegetables, fish

2 Cooking potatoes (using steam) soups,chickpeas, beans.

3 Continuing the cooking of large quantitiesof food, minestrone

4 For roasting (average)

5 For roasting (above average)

6 For browning and reaching a boil in ashort time.

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The oven offers a wide range of alternatives which allow youto cook any type of food in the best possible way. With timeyou will learn to make the best use of this versatile cookingappliance and the following directions are only a guidelinewhich may be varied according to your own personal experi-ence.

Baking cakesThe oven should always be warm before putting in cakeswait till the end of preheating (about 10-15 min.). Cake-bak-ing temperatures are normally around 160°C/200°C. Do notopen the oven door during the baking process as this couldcause the cake to sink.In general:

Cooking fish and meatWhen cooking white meat, fowl and fish use low tempera-tures. (150°C-175°C). When red meat must be superficiallywell-cooked but succulent inside, it is advisable to start witha high temperature (200-220°C) for a short time, and then toreduce it at a later point. Generally speaking, the more meatthere is, the lower the temperature and the longer the cook-ing time should be.Place the meat in the centre of the gridand put a spill-tray underneath to catch grease drips. Insertthe grid so that it is in the middle of the oven. If more heatfrom below is required, use the 1° bottom shelf.

Cooking on More Than One RackShould you need to use two grids, use only function 2 “ventilated oven” which is the only solution for this process.· The oven has 5 different rack heights. When cooking with

the ventilated mode, use only the two centre rack heights:the bottom and topmost rack heights directly receive hotair and this could result in more delicate dishes beingburned.

· In general, use levels 2 and 4 from the bottom, placingthe food requiring more heat at level no. 2. For example,when cooking a roast together with other food, place theroast at level 2 and the more delicate dishes at level 4.

· When cooking foods requiring different cooking times andtemperatures, make sure that the temperature is set be-tween the two recommended temperatures and put themore delicate dishes at level no. 4. Finally, remove thedish with the shorter cooking time first.

· Use the dripping pan at the bottommost rack height andthe grill at the top.

· When cooking pizza on more than one rack with the tem-perature set at 220°C. Remember to preheat the oven forat least 15 minutes. In general the 4th rack height cooksa little slower, so remove the pizza on the second rackheight first and leave the other one in the oven for a fewminutes.

Using the GrillThe oven allows you to use two different grilling methods.Use the no. 3 setting “Top heating element” for smallportions. Energy consumption for this feature is only 1200 W;however, it is ideal for grilling small dishes or portions, e.g.toast, frankfurters, etc.Place the food in the centre of the grill, as only the cen-tre of the heating element is turned on. Food in the cor-ners of the oven will not be cooked.The no. 4 setting “Grill” allows you to grill along the entiresurface area of the grill itself. Use this feature when you havefood distributed uniformly beneath the grill and you want it tobe browned evenly.Important: Always leave the oven door closed whenusing the grill setting n order to achieve the best resultsand save on energy (about 10%).When using the grill settings, it is recommended that thethermostat be set to maximum, as this is the optimal settingfor the grill, which utilizes radiation produced by infrared rays.However, this does not mean that lower temperature set-tings cannot be used when necessary by simply turning thecontrol knob.When using the grill, place the rack at the 4 rack heights(see cooking table) and place the dripping-pan beneath theoven rack to prevent grease from falling onto the bottom ofthe oven.Setting 5 “Ventilated Double Grill”, is extremely usefulfor grilling foods rapidly, as the distribution of heat makes itpossible not only to brown the surface, but also to cook thebottom part. It can also be used to grill large pieces of meator fowl. Moreover, it can also be used for browning foods atthe end of the cooking process.When using this function, place the grid on the 2nd or 3rdoven rack from the bottom (see cooking table) then, to pre-vent fat and grease from dripping onto the bottom of the ovenand thus smoke from forming, place a dripping-pan on the1st rack from the bottom. When using this function togetherwith the spit (only on some models), you can also cook disheson the dripping-pan situated on the 1st rack, for example:potatoes, etc…….

Practical Cooking Advice

Pastry is too dry

Increase the temperature by 10°C and reduce thecooking time.

Pastry dropped

Use less liquid or lower the temperature by 10°C.

Cooked well on the inside but sticky on theoutside

Use less liquid, lower the temperature, and increasethe cooking time.

The pastry sticks to the pan

Grease the pan well and sprinkle it with a dusting offlour or use greaseproof paper.

Pastry is too dark on top

Place it on a lower rack, lower the temperature, andincrease the cooking time.

I used more than one level (in the function"ventilated oven") and they are not all at the samecooking point

Use a lower temperature setting. It is not necessary toremove the food from all the racks at the same time.

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Practical Cooking Advice

Selector knobsetting

Food to be cooked Weight(in kg)

Cooking rackposition from

bottom

Preheating time(minutes)

Thermostatknob

setting

Cookingtime

(minutes)

Defrosting All frozen food

Convection DuckRoast veal or beefPork roastBiscuits (short pastry)Tarts

111-1

33333

1515151515

200200200180180

65-7570-7570-8015-2030-35

Fan assisted Pizza (on 2 racks)LasagneLambRoast chicken + potatoesMackerelPlum-cakeCream puffs (on 2 racks)Biscuits (on 2 racks)Sponge cake (on 1 rack)Sponge cake (on 2 racks)Savoury pies

111111

0.50.50.51.01.5

2-432

2-422

2-42-42

2-43

1510101010101010101015

220200180180180170190180170170200

15-2030-3550-6060-7530-3540-5020-2510-1515-2020-2525-30

Top Oven Browning food to perfectcooking

- 3/4 15 220 -

Grill Soles and cuttlefishSquid and prawn kebabsCod filetGrilled vegetablesVeal steakCutletsHamburgersMackerelsToasted sandwiches

11111111

n.° 4

444

3/444444

555555555

MaxMaxMaxMaxMaxMaxMaxMaxMax

8-106-810

10-1515-2015-207-1015-202-3

Fan assistedgrill

Grilled chickenCuttlefish

1.51.5

33

55

200200

55-6030-35

NB: cooking times are approximate and may vary according to personal taste. When cooking using the grill or fan assistedgrill, the dripping pan must always be placed on the 1st oven rack from the bottom.

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Before each operation, disconnect the cooker from theelectricity.To assure the long life of the cooker, it must bethoroughly cleaned frequently, keeping in mind that:

· Do not use steam equipment to clean the appliance.· the enamelled parts and the self-cleaning panels are

washed with warm water without using any abrasivepowders or corrosive substances which could ruin them;

· the inside of the oven should be cleaned fairly often whileit is still warm using warm water and detergent, followedby careful rinsing and drying;

· the electric plates are cleaned with a damp cloth and theyshould be lubricated with a little oil while they still warm;

· Stainless steel may become marked if it comes intocontact with very hard water or harsh detergents(containing phosphorous) for long periods of time. Aftercleaning, it is advisable to rinse thoroughly and dry. It isalso recommended to dry any water drops;

· Clean the glass part of the oven door using a sponge anda non-abrasive cleaning product, then dry thoroughly witha soft cloth. Do not use rough abrasive material or sharpmetal scrapers as these could scratch the surface andcause the glass to crack.

N.B: avoid closing the cover while the gas burners arestill warm. Remove any liquid from the lid before openingit.Important: periodically check the wear of the gas hose andsubstitute it if there are any defects; we recommendedchanging it every year.

Replacing the oven lamp· Unplug the oven from the mains;· Remove the glass cover of the lamp-holder;· Remove the lamp and replace with a lamp resistant to

high temperatures (300°C) with the followingcharacteristics::- Voltage 230V- Wattage 25W- Type E14

· Replace the glass cover and reconnect the oven to themains.

Greasing the TapsThe taps may jam in time or they may become difficult toturn. If so, the tap itself must be replaced.N.B.: This operation must be performed by a technicianauthorised by the manufacturer.

Removing the lidThe cooker lid can be removed to facilitate cleaning. To removethe lid, first open it completely and pull it upwards (see figure)

Cooker routine maintenance and cleaning

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Áóë. Äðàãàí Öàíêîâ ¹ 36, îôèñ 412, ÑÎÔÈß 1057

Èíñòðóêöèÿ çà ìîíòàæ, åêñïëîàòàöèÿ è ïîäðúæêà

Ãîòâàðñêà ïå÷êà ñ ìóëòèôóíêöèîíàëíà ôóðíà è åëåêòðè÷åñêè ïëîò

K3E51/EU

Ïðåäè âêëþ÷âàíå íà óðåäà â åêñïëîàòàöèÿ ïðî÷åòè âíèìàòåëíî!

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TÍàñòîÿùèòå èíñòðóêöèè ñå îòíàñÿò åäèíñâåíî çàêâàëèôèöèðàíèÿ åõíèê, êîéòî ùå èçâúðøè ìîíòàæà èðåãóëèðàíåòî íà Âàøàòà ïå÷êà, ùå ÿ ïîääúðæà âèçïðàâíî ñúñòîÿíèå ñïîðåä äåéñòâàùèòå â ñðàíàòàíîðìè è ñòàíäàðòè.Âàæíî:âñÿêà ïîïðàâêà, ïî÷èñâàíå è ðåãóëèðàíå íà óðåäàèçâúðøâàéòå ñëåä êàòî ñòå ãî èçêëþ÷èëè îòåëåêòðè÷åñêàòà ìðåæà.

ÈíñòàëèðàíåÒîçè óðåä ìîæå äà áúäå ìîíòèðàí â ñúñåäñòâî ñ äðóãèêóõíåíñêè ìåáåëè íå ïî-âèñîêè îò ñàìàòà ïå÷êà. Çàïðàâèëíîòî ðàçïîëàãàíå íà ïå÷êàòà òðÿáâà äà èìàòåïðåäâèä ñëåäíîòî:a) øêàôîâå, ðàçïîëîæåíè îòñòðàíè êîèòî íàäâèøàâàò

ðàáîòíèÿ ïëîò òðÿáâà äà îòñòîÿò îò íåãî íà ïîíå 200ìì;

á) Àáñîðáàòîðèòå äà ñå ìîíòèðàò ñïîðåä èíñòðóêöèèòåíà ïðîèçâîäèòåëÿ, íà âèñî÷èíà ìèíèìóì 650ìì.

â) Ïðèëåæàùèòå íà àáñîðáàòîðà øêàôîâå òðÿáâà äà ñàíà ðàçñòîÿíèå ìèíèìóì 420ìì. îò íàãðÿâàùèòå ñåïëî÷è.(âèæ ôèãóðàòà)

ã) Àêî ïå÷êàòà ñå ìîíòèðà ïîä âãðàäåí àáñîðáàòîð, òîéòðÿáâà äà å íà ðàçñòîÿíèå ïîíå 700ìì îò ïëîòà è.

ä) Íèøàòà ïðåäíàçíà÷åíà çà ïå÷êàòà òðÿáâà äà å ñðàçìåðèòå ïîêàçàíè ïî-äîëó íà ôèãóðàòà.

Íèâåëèðàíå íà óðåäà(ñàìî ïðè íÿêîè ìîäåëè)Çà äîáðîòî íèâåëèðàíå ïå÷êàòà å ñíàáäåíà ñ ðåãóëèðàùèêðà÷åòà. Àêî å íåîáõîäèìî òåçè êðà÷åòà ìîãàò äà ñåíàâèÿò â úãëèòå íà îñíîâàòà íà ïå÷êàòà.(Ôèã.À).

Ìîíòèðàíå íà êðà÷åòàòà (ñàìî ïðè íÿêîè ìîäåëè)Êðà÷åòàòà, êîèòî ñå ïîñòàâÿò ñ íàòèñê ñå ìîíòèðàò ïîäîñíîâàòà íà ïå÷êàòà.(Ôèã. B).

Fig. A Fig. B

Íà÷èí íà ñâúðçâàíåÐàçìåðúò íà çàõðàíâàùèÿ êàáåë çàâèñè îò íà÷èíà íàñâúðçâàíå( âèæ äèàãðàìàòà).

Ìîíòàæ íà çàõðàíâàùèÿ êàáåëÎòâàðÿíå íà ïðèñúåäèíèòåëíàòà êóòèÿ:••••• Ðàçâèéòå âèíò �V� (Ôèã. C)••••• äðúïíåòå è îòâîðåòå ãîðíàòà ñòðàíà íà êàïàêàÇà ìîíòàæà íà çàõðàíâàùèÿ êàáåë èçâúðøåòå ñëåäíèòåîïåðàöèè:••••• ïîñòàâåòå ìîñò÷åòà A-B â çàâèñèìîñò îò òèïà íà

ñâúðçâàíåòî, êîåòî æåëàåòå äà îñúùåñòâèòå.Èçïîëçâàéòå ñõåìàòà íà ôèã.D

Çàáåëåæêà: ìîñò÷åòàòà ñà äîñòàâåíè îò ôàáðèêàòàïðîèçâîäèòåë è ñà çà ñâúðçâàíå êúì 230V ìîíîôàçåíòîê(êîíòàêòè 1-2-3 ñà ñâúðçàíè ïîìåæäó ñè). Ìîñò÷åòî4-5 å ðàçïîëîæåíî â äîëíàòà ÷àñò íà ïðèñúåäèíèòåëíàòàêóòèÿ.

••••• ïîñòàâåòå êàáåëèòå (N è 6) êàêòî å ïîêàçàíî íàôèãóðàòà è ñúîòâåòíèòå âèíòîâå.

••••• ôèêñèðàéòå îñòàíàëèòå êàáåë÷åòà âúðõó êëåìè1-2-3.

••••• ôèêñèðàéòå êàáåëà â ñúîòâåòíîòî ìÿñòî íàçàêðåïâàíå è çàòâîðåòå êàïàêà íà êóòèÿòà ñúñ âèíò�V�.

Fig. C Fig. D

Ñâúðçâàíå íà çàõðàíâàùèÿ êàáåë ñ ìðåæàòàÅëåêòðè÷åñêàòà ïå÷êà èìà òàáåëêà, íà êîÿòî ñà ïîñî÷å-íè ìîùíîñòòà è íàïðåæåíèåòî.Ìîíòèðàéòå íà êàáåëàíîðìàëåí ùåïñåë ñ ïîäõîäÿù êàïàöèòåò. Â ñëó÷àé íàäèðåêòíî ñâúðçâàíå êúì ìðåæàòà å íåîáõîäèìî äà ìîí-òèðàòå ìåæäó óðåäà è ìðåæàòà ìíîãîïîëþñåí ïðåêúñ-âà÷ ñ ìèí. îòâîð ìåæäó êëåìèòå îò 3 ìì, ñúîáðàçåí ñíàòîâàðâàíåòî è îòãîâàðÿù íà íîðìèòå çà ñèãóðíîñò (çà-çåìÿâàùèÿò êàáåë íå ñå èçêëþ÷âà îò ïðåêúñâà÷à). Çàõ-ðàíâàùèÿò êàáåë íå òðÿáâà äà å â áëèçîñò ñ âúíøíè òåì-ïåðàòóðè ïî âèñîêè îò 75î Ñ.Ïðåäè äà èçâúðøèòå ñâúðç-âàíåòî íàïðàâåòå ñëåäíèòå ïðîâåðêè:••••• ïðåäïàçèòåëÿò è äîìàøíàòà èíñòàëàöèÿ ìîãàò äà ïî-

íåñàò íàòîâàðâàíåòî íà óðåäà (âèæòå òàáëèöàòà ñ õà-ðàêòåðèñòèêèòå);

••••• çàõðàíâàùàòà èíñòàëàöèÿ å íàäåæäíî çàçåìåíà è îò-ãîâàðÿ íà íîðìèòå çà ñèãóðíîñò;

••••• êîíòàêòúò èëè ìíîãîïîëþñíèÿò ïðåêúñâà÷ äà ñà â áëè-çîñò ñ ïå÷êàòà è ñà ëåñíî äîñòúïíè.

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15

Ïå÷êà ñ ìóëòèôóíêöèîíàëíà ôóðíà

A Ïîâúðõíîñò çà çàäúðæàíå ïðè ïðåëèâàíå.B Åëåêòðè÷åñêè êîòëîíèC Êîìàíäíî òàáëîD ÐåøåòêàE Òàâè÷êàF Ðåãóëèðóåìè êðà÷åòàG Êëþ÷ çà ôóðíàòàH Çåëåíà ñèãíàëíà ëàìïàI Êëþ÷ çà åëåêòðè÷åñêèòå êîòëîíèL Ñèãíàëíà ëàìïà çà òåðìîñòàòàN Êëþ÷ íà òåðìîñòàòàM Òàéìåð

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16

Êàê äà èçïîëçâàòå óðåäà

Ðàçëè÷íèòå ôóíêöèè íà ïå÷êàòà ñå ðåãóëèðàò îò êëþ÷îâåòåíà êîìàíäíîòî òàáëî.

Âíèìàíèå: Ïðè ïúðâîíà÷àëíî âêëþ÷âàíå íà óðåäà,ïðåïîðú÷âàìå äà îñòàâèòå òåðìîñòàòà íà ôóðíàòà íàíàé-âèñîêîòî äåëåíèå íà òåìïåðàòóðàòà è äà îñòàâèòåóðåäà äà ðàáîòè â ïðîäúëæåíèå íà ïîëîâèí ÷àñ ñîòâîðåíà âðàòà.Îñòàâåòå ñòàÿòà ñ îòâîðåíà âðàòà.Îòäåëåíàòà ìèðèçìà ïðè íà÷àëíîòî âêëþ÷âàíå íàôóðíàòà ñå äúëæè íà èçïàðåíèåòî íà çàùèòíèòåâåùåñòâà ïîëçâàíè çà ïðåäïàçâàíå ïî âðåìå íàñúõðàíåíèå íà óðåäà è ïðåäè ìîíòàæà.Âíèìàíèå: Èçïîëçâàéòå íàé-íèñêàòà ñêàðà íà ôóðíàòàçà ïå÷åíå íà øèø (êúäåòî å íàëè÷íî). Çà âñÿêî äðóãîïå÷åíå èçïîëçâàéòå ïîäâèæíàòà ðåøåòêà è íå ïîñòàâÿéòåñúäîâå íà äúíîòî íà ôóðíàòà, çà äà íå ïîâðåäèòå åìàéëà.Êëþ÷îâå çà óïðàâëåíèå íà ôóðíàòàÔóðíàòà ñ �5 ïðîãðàìè� îáåäèíÿâà â åäèí óðåäïðåäèìñòâàòà íà òðàäèöèîííîòî �ñòàòè÷íî� ïå÷åíå ñ òåçèíà ìîäåðíîòî �âåíòèëèðàíî� ïå÷åíå.Ôóðíàòà ñ �5 ïðîãðàìè� å èçêëþ÷èòåëíî ðàçíîîáðàçíà èïðåäëàãà 5 ðàçëè÷íè, íî ñèãóðíè è ëåñíè íà÷èíà çàïðèãîòâÿíå íà ÿñòèÿòà. Ñ êëþ÷îâåòå Âèå ìîæåòå äàèçáåðåòå ðòàçëè÷íèòå ôóíêöèè íà ôóðíàòà ñ �5 ïðîãðàìè�ïîäõîäÿùè çà ÿñòèÿòà, êîèòî ïðèãîòâÿòå.G - ïðîãðàìàòîðN - êëþ÷ íà òåðìîñòàòà

Êîãàòî äåëåíèåòî íà ïðîãðàìàòîðà ñî÷è âúðõó ñèìâîëðàçëè÷åí îò �o�, àâòîìàòè÷íî ñå âêëþ÷âà ëàìïàòà íà

ôóðíàòà.Íàëè÷èåòî íà ñèìâîëà 8 ïðàâè âúçìîæíîâêëþ÷âàíåòî íà ëàìïàòà íà ôóðíàòà, áåç äà ñå âêëþ÷åíèíàãðåâàòåëèòå íà ôóðíàòà.Êîãàòî ëàìïàòà å âêëþ÷åíàñëåäîâàòåëíî ôóðíàòà ôóíêöèîíèðà è ëàìïàòà ùåîñòàíå âêëþ÷åíà äî ïðèêëþ÷âàíå íà ïå÷åíåòî.

Ôóíêöèÿ �Ðàçìðàçÿâàíå� Âåíòèëàòîðúò, ðàçïîëîæåí â äúíîòî íà ôóðíàòà,ïðèíóæäàâà âúçäóõúò â îáåìà íà ôóðíàòà äàöèðêóëèðà ïðè ñòàéíà òåìïåðàòóðà îêîëî õðàíàòà.Òàçè ôóíêöèÿ ñå ïðåïîðú÷âà çà ðàçìðàçÿâàíå íàâñè÷êè âèäîâå õðàíè, íî ïî-ñïåöèàëíî çàäåëèêàòíè è íåæíè ÿñòèÿ, êîèòî íå èçèñêâàòòîïëèíà, êàòî íàïðèìåð: ñëàäîëåäåíè òîðòè,ïëîäîâè òîðòè, äåñåðòè ñúñ ñìåòàíà èëè ÿ÷åí êðåì.Èçïîëçâàéêè âåíòèëàòîðúò âðåìåòî çàðàçìðàçÿâàíå ñå íàìàëÿâà íàïîëîâèíà. Â ñëó÷àé,÷å æåëàåòå äà ðàçìðàçÿâàòå ìåñî, ðèáà èëè õëÿá,ìîæåòå äà óñêîðèòå ïðîöåñà êàòî èçïîëçâàòåôóíêöèÿòà �Ìóëòèôóíêöèîíàëíà ôóðíà� è äàçàäàäåòå òåìïåðàòóðà îò îêîëî 80? - 100?Ñ

1.Ñòàòè÷íà ôóðíà

- Êëþ÷ �G� íà ïðîãðàìàòîðà: ïîç. - Êëþ÷à íà òåðìîñòàòà �N� : ìåæäó 50°C è MaxÂ òîâà ïîëîæåíèå ñå âêëþ÷âàò ëàìïàòà íà ôóðíàòà,ãîðíèÿò è äîëíèÿò ðåîòàíè. Òîâà å êëàñè÷åñêàòà,òðàäèöèîííà âèä ôóðíà, êîÿòî çíà÷èòåëíî å ïîäîáðåíàêàòî ðàçïðåäåëåíèå íà òîïëèíàòà è íàìàëÿâàíå íà ðàçõîäàíà åíåðãèÿ. Êîíâåíöèîíàëíèÿò íà÷èí íà ïå÷åíå ñè îñòàâàíåçàìåíèì, êîãàòî ïðèãîòâÿìå ÿñòèÿ îò äâå èëè ïîâå÷åñúñòàâêè, íàïð. ñâèíñêî ñúñ çåëå, òåëåøêî ñ îðèç è ò.í. Ñ

îòëè÷íî êà÷åñòâî ñà ïðèãîòâåíèòå ïî òîçè íà÷èí ïå÷åíèìåñà, êàòî íàïð. ñâèíñêè áóò, òåëåøêî, äèâå÷ è äð., ïðèêîåòî ñå èçèñêâà áàâåí îãúí è íåïðåêúñíàòî äîáàâÿíå íàòå÷íîñòè. Òîâà îñòàâà íàè-äîáðàòà ñèñòåìà çà ïðèãîòâÿíåíà áèñêâèòè è äðóãè ñëàäêàðñêè èçäåëèÿ, êàêòî è çà ïå÷åíåíà ïëîäîâå èëè êîãàòî çà ïå÷åíåòî ñå èçïîëçâàò ñïåöèàëíèçàòâîðåíè ñúäîâå. Ïðè ïå÷åíå â êîíâåíöèîíàëåí ðåæèìïðåïîðú÷âàìå äà èçïîëçâàòå ñàìî åäíà òàâà èëè ñêàðà -â ïðîòèâåí ñëó÷àé ñå íàðóøàâà ïðàâèëíîòî ðàçïðåäåëåíèåíà òîïëèíàòà. Ïîäáåðåòå ðàçëè÷íî íèâî íà ÿñòèÿòà âçàâèñèìîñò äàëè ñå íóæäàÿò îò ïîâå÷å òîïëèíà îòãîðå èëèîòäîëó.

2. Âåíòèëèðàíî ïå÷åíå

- Êëþ÷ �G� íà ïîç.: - Ïîçèöèÿ íà òåðìîñòàòà �N�: ìåæäó 50°C è Max

Âúâ ôóðíàòà ñå ñúçäàâà óñèëåíà öèðêóëàöèÿ íà òîïúëâúçäóõ. Òîïëèíàòà öèðêóëèðà îêîëî ÿñòèåòî, çàäâèæâàíàîò âåíòèëàòîð, ïîñòàâåí íà çàäíàòà ñòåíà íà ôóðíàòà.Ïî òîçè íà÷èí ñàìèÿò âúçäóõ èçâúðøâà ïå÷åíåòî íàïúëíîðàâíîìåðíî îò âñè÷êè ñòðàíè. Òúé êàòî ôóðíàòà åâåíòèëèðàíà è òîïëèíàòà ñå ðàçïðåäåëÿ ðàâíîìåðíî âúââñè÷êèòå è òî÷êè, ìîæåòå äà ïå÷åòå åäíîâðåìåííîðàçëè÷íè ÿñòèÿ è äà èçïîëçâàòå äâåòå íèâà íà ôóðíàòàåäíîâðåìåííî. Ìîãàò äà ñå ïîëçâàò ìàêñèìóì äâåðåøåòêè çà åäíîâðåìåííî ïå÷åíå, êàòî å íåîáõîäèìîâíèìàòåëíî äà ñå ñëåäâàò èíñòðóêöèèòå â �Åäíîâðåìåííîïå÷åíå íà ïîâå÷å íèâà�.Îòëè÷íè ðåçóëòàòè ñå ïîñòèãàòïðè ïå÷åíåòî íà ÿñòèÿ, êîèòî èçèñêâàò äîñòà âðåìå -ëàçàíÿ, ñóôëåòà,

Îòëè÷íè ðåçóëòàòè ñå ïîëó÷àâàò ïðè ïå÷åíåòî íà ãîëåìèïîðöèè ìåñî, òúé êàòî äîáðîòî ðàçïðåäåëåíèå íàòåìïåðàòóðàòà, ïîçâîëÿâà äà ñå ïå÷å íà ïî-íèñêàòåìïåðàòóðà è ïî òîçè íà÷èí ñå çàïàçâà àðîìàòíî èêðåõêî ìåñîòî è ñå ãóáè ïî-ìàëêî îò òåãëîòî ìó.Âåíòèëèðàíàòà ôóðíà å èçêëþ÷èòåëíî ïîäõîäÿùà çàïðèãîòâÿíå íà ðèáà, òúé êàòî áåç äà å íóæíà äîáàâêà íààðîìàòèçèðàùè áóëüîíè è ñîñîâå, òÿ çàïàçâà âêóñîâèòåñè êà÷åñòâà è âúíøåí âèä. Ïðè çåëåí÷óöèòå îòëè÷íèðåçóëòàòè ñå ïîñòèãàò ïðè ïðèãîòâÿíåòî íà ÷óøêè,òèêâè÷êè, ïàòëàäæàíè è äð.

Ùî ñå îòíàñÿ äî äåñåðòèòå, äîáðè ðåçóëòàòè ñå ïîëó÷àâàòïðè ïå÷åíåòî íà êîçóíàöè, ïàíäèøïàíè, áðèîø, êðîàñàíè.

Òàçè ñèñòåìà ìîæå äà ñå èçïîëçâà çà ðàçìðàçÿâàíå íà �áåëè� è �÷åââåíè� ìåñà, õëÿá, ðèáà êàòî òåðìîñòàòúò ñåïîñòàâè â ïîçèçèÿ ìåæäó 80 è 100 Ñ. Çà ðàçìðàçÿâàíå íàïî-äåëèêàòíè õðàíè ïîñòàâåòå íà ïîçèöèÿ 50 Ñ èëèèçïîëçâàéòå ñàìîòî öèðêóëèðàíå íà ñòóäåí âúçäóõ êàòîòåðìîñòàòúò å â ïîçèöèÿ 0 Ñ.

3. Ïå÷åíå íà ãðèë

- Ïîçèöèÿ íà êëþ÷à�G�: - Êëþ÷à íà òåðìîñòàòà �N� : ìåæäó 50°C è MaxÏå÷åíåòî íà ãðèë ñå èçâúðøâà ïîñðåäñòâîì òåðìè÷íîåäíîïîñî÷íî ãðååíå îòãîðå íàäîëó.Ïå÷åíåòî íà òàçè âèñîêà òåìïåðàòóðà ïîçâîëÿâà ìåñîòîäà ñå çàïè÷à áúðçî îòãîðå ïðè êîåòî ñå ñúõðàíÿâààðîìàòúò ìó è îñòàâà êðåõêî.Ãîðåùî ñå ïðåïîðú÷âà ïðè ïðèãîòâÿíåòî íà ÿñòèÿ, êîèòîèçèñêâàò äîáðî èçïè÷àíå íà ïîâúðõíîñòíèÿ ñëîé: íàïð.ôèëåòà, áèôòåê, õàìáóðãåðè è äð.

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4. Äâîåí ãðèë

- Ïîçèöèÿ íà êëþ÷à �G� : - Êëþ÷à íà òåðìîñòàòà �N� : ìåæäó 50°C è Max

Òîçè ãðèë å ïî-ãîëÿì îò ñðåäíèÿ è èìà èçöÿëî íîâ äèçàéí:ïîâèøåíà åôåêòèâíîñò ïðè ïðèãîòâÿíåòî íà ÿñòèÿ ñ 50%.Ïðè èçïîëçâàíå íà òàçè ôóíêöèÿ íà ôóðíàòà, ñååëèìèíèðàò îíåçè ó÷àñòúöè íà ôóðíàòà, â êîèòîîáèêíîâåíî âúçäóõúò íå å çàòîïëåí.Âíèìàíèå: Ïðè ïîëçâàíå íà ãðèëà (òî÷êà 3, 4), âðàòàòàíà ôóðíàòà òðÿáâà äà áúäå çàòâîðåíà. Òàêà ùå ïîëó÷èòåíàé-äîáðè ðåçóëòàòè è ùå ñïåñòèòå åíåðãèÿ.(îêîëî 10%)Ïîñòàâåòå òàâàòà, â êîÿòî ùå ñå ñòè÷à ìàçíèíàòà íà íàé-íèñêîòî íèâî.

5. Âåíòèëèðàí äâîåí ãðèë- Ïîçèöèÿ íà êëþ÷à �G�: - Êëþ÷à íà òåðìîñòàòà �N� : ìåæäó 50°C è MaxÎáåäèíÿâà åäíîïîñî÷íîòî òåðìè÷íî ãðååíå è óñèëåíàöèðêóëàöèÿ íà âúçäóõà âúâ ôóðíàòà. Òîâà íå ïîçâëÿâàèçãàðÿíå íà ïîâúðõíîñòíèÿ ñëîé, òúé êàòî òîïëèíàòàïðîíèêâà äúëáîêî â ÿñòèåòî.×ðåç òàçè ñèñòåìà íà ïå÷åíåñå ïîñòèãàò èçêëþ÷èòåëíè ðåçóëòàòè ïðè ïðèãîòâÿíåòî íàøèø÷åòà îò ìåñî è çåëåí÷óê, ñâèíñêè áóòîâå, àãíåøêèêîòëåòè, ñâèíñêî ôèëå è äð.Ñèñòåìàòà å ïðåâúçõîäíà çàïðèãîòâÿíå íà âñè÷êè âèäîâå ðèáà.Ïðè òàçè ôóíêöèÿ ñúùî ñå âêëþ÷âà ìîòîð÷åòî íà øèøà(ïðè ìîäåëèòå, êúäåòî å ìîíòèðàíî)Çàáåëåæêà: Êîãàòî èçïîëçâàòå ãðèëà (ôóíêöèè 3, 4, 5)âðàòàòà íà ôóðíàòà òðÿáâà äà áúäå çàòâîðåíà.

Ëàìïà íà òåðìîñòàòà (L)Òàçè ëàìïà ïîêàçâà ÷å ôóðíàòà íàãðÿâà. Êîãàòî ñå èçêëþ÷èñëåäâà, ÷å òåìïåðàòóðàòà âúòðå âúâ ôóðíàòà å äîñòèãíàëàíèâîòî çàäàäåíî îò òåðìîñòàòà. Â òîâà ïîëîæåíèå, ëàìïàòàùå ïðîäúëæè äà ñå âêëþ÷âà è èçêëþ÷âà äîêàòî ïîääúðæàåäíî òåìïåðàòóðíî íèâî.Êëþ÷îâå çà êîòëîíèòå (I)Ïå÷êèòå ìîãàò äà áúäàò ñ íîðìàëíè, áúðçè è àâòîìàòè÷íèêîòëîíè (áúðçèòå ñà îáîçíà÷åíè ñ ÷åðâåíî êðúã÷å ïîñðåäàòà, à àâòîìàòè÷íèòå èìàò êðúãëà àëóìèíèåâà ïëî÷èöàñúùî ïî ñðåäàòà). Çà äà íÿìàòå çàãóáè íà òîïëèíà,èçïîëçâàéòå ñúäîâå ñ ïëîñêè äúíà è äèàìåòúð íå ïî-ìàëúêîò òîçè íà êîòëîíà.Òàáëèöàòà ïîêàçâà ñúîòâåòñòâèåòî ìåæäó ïîçèöèèòå íàêëþ÷à çà êîòëîíèòå è ÿñòèÿòà êîèòî ìîãàò äà ñå ïðèãîòâÿò.Ïðåäè äà èçïîëçâàòå êîòëîíèòå çà ïúðâè ïúò,îñòàâåòå ãè âêëþ÷åíè íà ìàêñèìàëíà ñòåïåí âïðîäúëæåíèå íà 4 ìèíóòè áåç äà ïîñòàâÿòå îòãîðåíèêàêâè ñúäîâå. Òàçè ïðåäâàðèòåëíà ïîäãîòîâêà ñåïðàâè çà çàòâúðäÿâàíå íà ïðåäïàçíîòî ïîêðèòèå.

Çåëåíà ïèëîòíà ëàìïà (H)Ñâåòè êîãàòî å âêëþ÷åí íÿêîé îò êîòëîíèòå.

ÒàéìåðÈçïîëçâàéòå òàéìåðà ïîñðåäñòâîì êëþ÷ �M� . Çà äàíàñòðîèòå òàéìåðà, íàïðàâåòå åäíî ïúëíî çàâúðòàíå ïî

ïîñîêà íà ÷àñîâíèêîâàòà ñòðåëêà 4. Ïîñëå, çàâúðòåòå

îáðàòíî 5, è çàäàéòå æåëàíîòî âðåìå êàòî ïîçèöèîíèðàòåáðîÿ ìèíóòè â ñúîòâåòñòâèå ñ äåëåíèåòî íà êîìàíäíîòîòàáëî.

Âíèìàíèå!

Ïàçåòå äåöàòà îò äîïèð äî âðàòàòà íà ôóðíàòà ïî âðåìåíà ãîòâåíå òúé êàòî å ìíîãî ãîðåùà.

Âúðòÿù ñå øèøÏðè ðàáîòà ñ ãðèëà ñëåäâàéòå èíñòðóêöèèòå:a) ïîñòàâåòå òàâàòà íà ïúðâî íèâî;á) ïîñòàâåòå ñïåöèàëíàòà êóêà íà øèøà íà ÷åòâúðòî íèâî

è ïîñòàâåòå êðàÿ íà øèøà â îòâîðà íà ãúðáà íà ôóðíàòà;â) çà äà çàäåéñòâàòå âúðòÿùèÿ ñå øèø ïîñòàâåòå êëþ÷à

íà ôóðíàòà (G) â ïîçèöèÿ (êîéòî îñèãóðÿâà 50% îòîáùàòà ìîùíîñò íà ãðèëà) çà ìàëêè êîëè÷åñòâà ïå÷èâà,èëè íà ïîçèöèÿ (êîéòî îñèãóðÿâà ïúëíàòà ìîùíîñòíà ãðèëà).

×åêìåäæå ïîä ôóðíàòàÂ íåãî ìîæå äà ñúõðàíÿâàòå òèãàíè è òåíäæåðè. Íåùîïîâå÷å.Äîêàòî ôóðíàòà ðàáîòè ìîæå äà ãî èçïîëçâàòå çàïîääúðæàíå íà õðàíàòà òîïëà.Âíèìàíèå: Â íåãî íå òðÿáâà äà ñå ñúõðàíÿâàò çàïàëèìèìàòåðèàëè.

Ïîçèöèÿ Íîðìàëåí èëè áúðç êîòëîí

0 çàãàñåí

1 Âàðåíå íà çàëåí÷óöè, ðèáà

2Âàðåíå íà êàðòîôè(íà ïàðà), ñóïè, ãðàõ,

ôàñóë.

3 ãîòâåíå, çàäóøàâàíå- ñëàáî è ïî-ñèëíî

4 Çà ïå÷åíå- óìåðåíî

5 Çà ïå÷åíå- ïî-ñèëíî

6 Çà áúðçî ñâàðÿâàíå

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Ôóðíàòà ïðåäëàãà ðåä âúçìîæíîñòè çà ïå÷åíå ïî íàé-ïîäõîäÿùèÿ íà÷èí.Ðàçëè÷íèòå ôóíêöèè ïîçâîëÿâàòòîïëèíàòà äà ñå íàñî÷âà îïòèìàëíî: îòãîðå, îòäîëó,ðàâíîìåðíî è ñ íåîáõîäèìèÿ èíòåíçèòåò. Ñ âðåìåòî ùåñå íàó÷èòå äîáðå äà ðàáîòèòå ñ Âàøàòà ïå÷êà-åòî çàùîñëåäâàùèòå çàáåëåæêè ùå ñà Âè îò ïîëçà ñàìî âíà÷àëîòî, äîêàòî íå ñòå íàòðóïàëè âñå îùå ëè÷åí îïèò.

Ïå÷åíå íà ñëàäêèøèÑëàäêèøèòå òðÿáâà äà ñå ïåêàò â ïðåäâàðèòåëíî çàãðÿòàôóðíà.(ïîäãðÿâàéòå ÿ ïðåäâàðèòåëíî îêîëî 10-15ìèí.)Òåìïåðàòóðàòà íîðìàëíî å îêîëî 160°C/200°C. Ïî âðåìåíà ïå÷åíåòî íå îòâàðÿéòå âðàòàòà íà ôóðíàòà.Îáùè ïðàâèëà:

Ïå÷åíå íà ìåñî è ðèáàÏðè ïå÷åíå íà � áÿëî ìåñî�, ïòèöè è ðèáà èçïîëçâàéòåíèñêè òåìïåðàòóðè(150°C-175°C). Çà �÷åðâåíè� ìåñà,êîèòî òðÿáâà äà ñà äîáðå èçïå÷åíè îòâúí è äà ñå çàïàçÿòàðîìàòíè è ñî÷íè, å äîáðå äà çàïî÷íåì ïå÷åíåòî íàâèñîêà òåìïåðàòóðà (200°C-220°C) çà êðàòêî âðåìå êàòîâïîñëåäñòâèå íàìàëÿâàìå òåìïåðàòóðàòà.Ïî ïðèíöèï,êîëêîòî ïî-ãîëÿìî å êîëè÷åñòâîòî ìåñî, òîëêîâà ïî-íèñêàòðÿáâà äà áúäå òåìïåðàòóðàòà è ïî-äúëãî âðåìåòî çàïå÷åíå.Ïîñòàâåòå ìåñîòî â ñðåäàòà íà ðåøåòêàòà èïîñòàâåòå ïîä íåÿ òàâàòà çà ñúáèðàíå íà ìàçíèíèòå.Ïîñòàâåòå ðåøåòêàòà â ñðåäàòà íà ôóðíàòà.Àêî èñêàòåïîâå÷å òîïëèíà îòäîëó, ïîñòàâåòå ðåøåòêàòà íà ïúðâàòàñòåïåí îòäîëó.

Åäíîâðåìåííî ïå÷åíå íà íÿêîëêî íèâàÑàìî ïðîãðàìàòà âåíòèëèðàíî ïå÷åíå Âè ïîçâîëÿâà äàïîëçâàòå äâå íèâà åäíîâðåìåííî. �âåíòèëèðàíà

· Ôóðíàòà èìà 5 ðàçëè÷íè íèâà. Ïðè âåíòèëèðàíîïå÷åíå å íåîáõîäèìî äà èçïîëçâàòå äâåòå öåíòðàëíèíèâà: íàé-íèñêîòî è íàé-âèñîêîòî íèâî äèðåêòíîïîëó÷àâàò òîïúë âúçäóõ è ìîæå äà äîâåäå äîïðåãàðÿíå íà ïî-íåæíèòå ÿñòèÿ.

- Ïî ïðèíöèï èçïîëçâàéòå íèâà 2 è 4 îòäîëó íàãîðå,êàòî ïîñòàâÿòå ÿñòèÿòà, êîèòî ñå íóæäàÿò îò ïî-âèñîêà òåìïåðàòóðà, íà âòîðî íèâî. Íàïðèìåð,êîãàòî ïå÷åòå ïúðæîëè çàåäíî ñ äðóãè ÿñòèÿ,ïîñòàâåòå ïúðæîëèòå íà íèâî 2, à ïî-íåæíèòå ÿñòèÿíà íèâî 4.- Ïðè åäíîâðåìåííî ïå÷åíå íà õðàíè, èçèñêâàùè

ðàçëè÷íîâðåìåòðàåíå è òåìïåðàòóðà, òðÿáâà äà çàäàäåòå íàé-íèñêàòà òåìïåðàòóðà, êàòî èçâàäèòå îò ôóðíàòà ïúðâîÿñòèåòî ñ ïî-êðàòêî âðåìå íà ïå÷åíå.- Èçïîëçâàéòå òàâè÷êàòà íà íàé-íèñêîòî íèâî, à ñêàðàòàíà ïî-ãîðíî íèâî- Êîãàòî ïå÷åòå ïèöà âúðõó ïîâå÷å îò åäíà ñêàðà,ïîñòàâåòå òåìïåðàòóðàòà íà 220°C. Çàãðåéòå ôóðíàòà

ïîíå15 ìèíóòè ïðåäè äà ïîñòàâèòå ïèöèòå. Ïî ïðèíöèï

ÿñòèÿòàïîñòàâåíè íà 4-òî íèâî ñå èçïè÷àò ïî-áàâíî, òàêà ÷åèçâàäåòå ïúðâî ïèöàòà îò âòîðî íèâî è îñòàâåòå äðóãàòàâúâ ôóðíàòà îùå íÿêîëêî ìèíóòè.

Ïå÷åíå íà ãðèëÔóðíàòà Âè ïîçâîëÿâà äà èçïîëçâàòå äâà ðàçëè÷íèìåòîäà íà ïå÷åíå íà ãðèë.Èçïîëçâàéòå ôóíêöèÿ 3 �Ãðèë� çà ïî-ìàëêè ïîðöèè.Êîíñóìàöèÿòà íà åíåðãèÿ ïðè òàçè ôóíêöèÿ å ñàìî 1200W; òàçè ôóíêöèÿ å èäåàëíà çà ìàëêè ïîðöèè è ÿñòèÿ.Ñëîæåòå õðàíàòà â öåíòúðà íà ãðèëà, òúé êàòî ñàìîöåíòðàëíèÿ íàãðåâàòåë å âêëþ÷åí. Àêî ñòå ïîñòàâèëèõðàíàòà â úãëèòå íà ôóðíàòà, íÿìà äà èìàâúçìîæíîñò äà ñå èçïå÷å ðàâíîìåðíî.

Ôóíêöèÿ 4 �Äâîåí Ãðèë� Âè ïîçâîëÿâà äà ïîñòàâÿòåõðàíàòà ïî öÿëàòà ïîâúðõíîñò íà ãðèëà. Èçïîëçâàéòå òàçèôóíêöèÿ êîãàòî ñòå ðàçïðåäåëèëè ðàâíîìåðíî õðàíàòàïîä ãðèëà è æåëàåòå ðàçâíîìåðíî èçïè÷àíå.Âàæíî: Âèíàãè ïðè ïîëçâàíå íà ãðèëà äîáðåçàòâàðÿéòå âðàòàòà íà ôóðíàòà. Ïî òîçè íà÷èí ïåñòèòååíåðãèÿ (îêîëî 10%) è ùå ïîñòèãíåòå îòëè÷íè ðåçóëòàòè.Êîãàòî èçïîëçâàòå ïå÷åíå íà ãðèë, ïðåïîðú÷âàìå ïå÷åíåíà ìàêñèìàëíà òåìïåðàòóðà, ïðè êîåòî ñå èçïîëçâàîïòèìàëíî èíôðà÷åðâåíîòî ëú÷åíèå. Òîâà íå îçíà÷àâà,÷å ïðè íåîáõîäèìîñò íå ìîæåòå äà ïîëçâàòå è ïå÷åíåíà ïî-íèñêà òåìïåðàòóðà, ÷ðåç çàâúðòàíå íà êëþ÷à íàòåðìîñòàòàÏðè ïå÷åíå íà ãðèë, ïîñòàâåòå ðåøåòêàòà íà íèâî 4 (âèæòàáëèöà çà ïîëçâàíå íà ôóðíàòà), à íàé-îòäîëó ñëîæåòåòàâè÷êà çà ñúáèðàíå íà ìàçíèíàòà, êàòî ïî òîçè íà÷èíñå èçáÿãâà èçòè÷àíå íà ìàçíèíà ïî äúíîòî íà ôóðíàòà.Ôóíêöèÿ 5 �Âåíòèëèðàí äâîåí ãðèë�,å îñîáåíîïîäõîäÿùà çà áúðçî çàïè÷àíå íà ÿñòèÿ, òúé êàòîðàçïðåäåëåíèåòî íà òîïëèíàòà ïîçâîëÿâà íå ñàìî

Ïðàêòè÷íè ñúâåòè çà ïå÷åíå

Àêî ñëàäêèøúò ñå èçñóøè

Ñëåäâàùèÿò ïúò ïå÷åòå íà òåìïåðàòóðà ñ îêîëî

10°C ïî-âèñîêà è ñúêðàòåòå âðåìåòî çà ïå÷åíå.

Ñëàäêèøúò ñïàäà

Ïðèãîòâåòå ïî-ãúñòà ñìåñ è íàìàëåòå

òåìïåðàòóðàòà ñ îêîëî 10°C.

Àêî ñëàäêèøúò å äîáðå èçïå÷åí îòâúòðå, à

ñóðîâ îòâúí.

Ñëåäâàùèÿò ïúò èçïîëçâàéòå ïî-ìàëêî òå÷íîñò,

íàìàëåòå òåìïåðàòóðàòà è óâåëè÷åòå âðåìåòî íà

ïå÷åíå.

Ñëàäêèøúò íå ñå îòäåëÿ îò ôîðìàòà

Íàìàæåòå ôîðìàòà ñ ìàñëî è ïîðúñåòå ñ

áðàøíî

Àêî ñëàäêèøúò ïðåãîðè îòãîðå

Ïðåìåñòåòå ãî ïî-íèñêî, íàìàëåòå òåìïåðàòóðàòà

è óâåëè÷åòå âðåìåòî çà ïå÷åíå.

Àêî ïå÷åì åäíîâðåìåííî íà äâå íèâà, íî

ÿñòèÿòà íå ñà â åäíà è ñúùà ñòåïåí ãîòîâè.

Ðàçëè÷íèòå ÿñòèÿ èìàò ðàçëè÷íî âðåìå çà

ïðèãîòâÿíå.Èçïîëçâàéòå ïî-íèñêà òåìïåðàòóðà

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2 Ñòàòè÷íî Ïàòåøêî

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Ñâèíñêî ïå÷åíî

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1

1

1

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1

3

3

3

3

3

15

15

15

15

15

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200

200

180

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65-75

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70-80

15-20

30-35

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Ïëîäîâ ïàéÖåëóâêè (íà 2 íèâà)

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êåêñîâå

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1

1

1

1.5

1

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1.0

1.5

2-4

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2-4

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2-4

3

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15

10

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10

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10

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15

220

200

180

180

180

180

170

190

180

165

165

200

20-35

30-35

50-60

60-75

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40-50

25-35

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4

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1.5

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4

4

3

4

5

5

5

5

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20

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2

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2

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5

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1.5

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Âàæíî: Âðåìåíàòà çà ïå÷åíå ñà ïðèáëèçèòåëíè è ìîãàò äà âàðèðàò ñúîáðàçíî Âàøèÿ âêóñ. Ïðè ïå÷åíå íà

ãðèë ïîñòàâåòå ðåøåòêàòà íà íàé-íèñêîòî íèâî, à íàé-îòäîëó ñëîæåòå òàâè÷êà çà ñúáèðàíå íà ìàçíèíàòà,

êîÿòî äà íå ñå ðàçëèâà ïî äúíîòî íà ôóðíàòà.

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Cooker K3E51/EU Installation and use · heating mode: Fan assisted Declared energy consumption for Natural convection Class heating mode: Convection Electric Hob absorption Max 7000