User manual BARTSCHER 2854051

[. . . ] Always keep this owner’s manual close to hand since you may need to refer to it in the future. 5 When you have removed the packing, check that the appliance is not damaged. If you have any doubts, do not use the appliance and contact your nearest Ariston Service Centre. Never leave the packing components (plastic bags, polystyrene foam, nails, etc. [. . . ] % and % at the same time (the m symbol will appear on Electronic Ignition for the Gas Hob (only a few models) Some models come equipped with an electric starter built into the knob. To light a specific burner push the corresponding knob all the way in and turn it counter-clockwise the display) before selecting the desired cooking function. Door lock device (only present on some models) Some models are equipped with a “door lock” device situated between the control panel and the oven door. To open the door, lift up device “A” indicated in the figure. Important: Should the burner flames accidentally go out, turn off the control knob and wait at least 1 minute before trying to relight. Models with Flame Failure Device for Hob Burners (only a few models) These models are identified by the presence of a flame detection device (see detail H). Important: Since the top burners are equipped with a safety device, after lighting the burner keep the knob pressed in for about 6 seconds to allow the gas to pass until the safety thermocouple is heated. 22 A identified by the 8 symbol makes it possible to turn the oven light on without having any of the oven heating elements on. When the oven light is on, it means that the oven is in use, and it will remain on for the entire time the oven is being used. Convection Mode The Oven Control Knobs The “7 Programms” oven combines all the advantages of traditional “static” ovens with those of modern “ventilated” ones. The”7 Programms” oven is extremely versatile and offers 7 different but sure and easy ways of cooking. The convection oven is still unequalled when it comes to cooking dishes made up of several ingredients, e. Excellent results are achieved when preparing meat-based dishes as well (braised meats, stew, goulash, wild game, ham etc. ) which need to cook slowly and require basting or the addition of liquid. It still remains the best system for cooking pastries and fruit in general and when using specific covered containers for oven cooking. When cooking in convection mode, only use one dripping-pan or cooking rack at a time, otherwise the heat distribution will be uneven. Select from among the various rack heights based on whether the dish needs more or less heat from the top or bottom. Pastry Mode - Position of the “L” knob: u - Position of the “M” knob: between 50° and Max The fan will start and all of the heating elements will turn on. This provides a delicate heating process with a prevalence of heat from the bottom. This mode is ideal for baking and cooking delicate foods - especially pastries that need to rise because the heat coming from the bottom helps the leavening process. Some advice: • Always preheat the oven; • Never place more than one dish in the oven at a time; • The rack (unless cooking directly on the dripping-pan) should be used because it allows for better air circulation; In any case, do not leave unused dripping-pans in the oven; • Position the rack at the third or second height from the bottom in order to take full advantage of the heat rising from the bottom of the oven; Place the pastry pan in the centre of the rack; • Do not open the door when cooking pastries in order to prevent rapid temperature changes that could im- Important: Always leave the oven door closed when using the grill setting n order to achieve the best results and save on energy (about 10%). When using the grill, place the rack at the top rack heights (see cooking table) and place the dripping-pan beneath the oven rack to prevent grease from falling onto the bottom of the oven. [. . . ] 5 3 3 3 3 3 3 2/3 3 3 3 2 2/3 2-4 3 3 3 2 2-4 2 2 3 2-4 2-4 2-4 2-4 4 4 4 3/4 4 4 3 4 4 2 2 2 15 15 15 15 15 15 15 15 15 15 10 10 15 10 10 10 10 15 10 10 10 10 10 10 15 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 200 200 200 180 180 180 180 180 160 220 220 180 230 180 180 180 180 200 180 180 160 190 180 165 200 35-40 Max Max Max Max Max Max Max Max Max Max Max 200 200 200 200 200 200 200 8 4 10 8-10 15-20 20 7 15-20 5 70-80 70-80 55-60 30-35 70-75 70-75 70-80 70-80 70-80 Cooking Time (minutes) 65-75 70-75 70-80 15-20 30-35 20-30 45-50 40-50 25-30 15-20 25-30 60-70 15-20 30-35 20-30 20-30 40-45 60-70 30 55-60 40-50 20-25 10-15 20-25 a Duck Roast beef Roast pork Biscuits Tarts 2 Pastry Mode Cakes Pies u Plum cake Sponge cake 3 Pizza Mode w 4 Ventilation Mode Pizza Roast beef Chicken Pizza (on 2 racks) Lasagne Pasta bakes au gratin Baked Pasta Lamb Chicken + potatoes Mackerel Sea Bream Plum cake Cream puffs (on 2 racks Biscuits (on 2 racks) Sponge cake (on 2 racks) Pasta bakes au gratin (on 2 racks) Sole and squid Squid and shrimp on spits Cod fillets Grilled vegetables J 5 Grill Mode I 6 Double Grill Veal steaks Cutlets d Hamburgers Caballas Toasted sandwiches With rotisserie Veal on the spit Chicken on the spit 7 Ventilated Double Grill Grilled chicken Cuttle-fish Chicken (inserted on the spit) + potatoes (on the dripping-pan) With rotisserie Veal on the spit Chicken on the spit Lamb on the spit With multi-skewer rotisserie (only a few models) Meat kebabs Vegetable kebabs x 1. 8 - 5 5 Max Max 40-45 25-30 NB: cooking times are approximate and may vary according to personal taste. When cooking using the grill or double grill or ventilated double grill, the dripping-pan must always be placed on the 1st oven rack from te bottom. 28 Cooker routine maintenance and cleaning Before each operation, disconnect the cooker from the electricity. [. . . ]