User manual CARRIER 51AKMSEL

[. . . ] 2 WARNING: Unattended cooking on a hob with fat or oil can be dangerous and may result in fire. NEVER try to extinguish a fire with water, but switch off the appliance and then cover flame e. WARNING: If the surface in glassceramic is cracked, switch off the appliance to avoid the possibility of electric shock. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass. [. . . ] € Knead dough by stretching and folding it over itself with the palm of your hand for 10 minutes until it has a uniform consistency and is not too sticky. € Form the dough into a ball shape, place it in a large bowl and cover it with transparent plastic wrap to prevent the surface of the dough from drying out. Select the manual LOW TEMPERATURE function on the oven and set the temperature to 40°C. Place the bowl inside and leave the dough to rise for approximately 1 hour (the dough should double in volume). € Remember to pour 100 ml of cold water into the baking tray in position 5. € Start the • Once baked, leave the loaves on one of the grill racks until they have cooled completely. Cheese country-style pie, salmon pastry, … fish, meat, vegetable, foie gras terrines, etc. Cheese soufflé, vegetable soufflé, fish soufflé, etc. Pilaff FUNCTION Baked cakes or Multilevel Baked cakes or Multilevel Traditional oven Traditional oven Multilevel Gratin (or Roasting) Multilevel Traditional oven Traditional oven Traditional oven Multilevel Multilevel Multilevel Traditional oven TEMPERATURE 160 °C 200 °C 160 °C 160 °C 200 °C 200-210 °C 200 °C 200 °C 160 °C 160 °C 200 °C 200 °C 200 °C 180 °C SUPPORT cake tin on dripping pan on dripping pan terrine mould on dripping pan (bainmarie filled with hot water) baking dish on dripping pan (bainmarie filled with hot water) cake tin on dripping pan tray on dripping pan on dripping pan or cake tin on dripping pan baking dish on dripping pan baking dish or cake tin on dripping pan (bain-marie filled with hot water) cake tin on dripping pan (bain-marie filled with hot water) cake tin on dripping pan on dripping pan foil pouch on dripping pan tray on plate CANAPES AND STARTERS Savoury sponge cake made with yoghurt Country-style pie Terrines “En cocotte” dishes Soufflé Gratin dishes Stuffed vegetables I LEGUMI Braised vegetables en cocotte Flan Terrines Soufflé Dishes with a crust Baking in foil (“en papillote”) Rice DISHES Roast poultry Poultry on the spit Roasts EXAMPLES chicken, duck, cockerel, capon. chicken , cockerel roast pork , veal , turkey , beef , leg of lamb , haunch of venison , stuffed veal breast , etc. COOKING MODE Roasting Turnspit Roasting TEMPERATURE 200 °C 250 °C 200 °C 180 °C (one third into cooking, lower the temperature to 160°C) 190 °C 270 °C SUPPORTS poultry on the grid turnspit support meat directly on the grid meat on the oven tray baste regularly with the juice large pieces of braised meat Multi-level MEAT Meat casseroles and traditional dishes Grilled meat Convection mode Multi-level casserole dish on the oven tray on the grid (the rack depends on the size) on the tray (for large pieces of meat, lower the temperature to 160°C when the pastry crust is baked) meat on the oven tray or in a dish on the oven tray on the grid (the rack depends on the size) on the oven tray on the oven tray on the oven tray on the oven tray dish on the oven tray soufflé dish on the oven tray fish on the oven tray or in a dish on the oven tray Meat pies Beef Wellington, steak and kidney pie, etc. Description of the heating elements The circular radiant heating elements become red 10 20 seconds after they have been switched on. The circular hilite heating elements guarantee even heat distribution in addition to the usual advantages that hilite heating elements bring. Hilite lamps emit high levels of heat and light as soon as they are switched on, offering the following practical advantages: · Even temperature across the whole surface (due to the circular heating elements). € Always make sure that the base of the pan is completely clean and dry: this ensures that the pans adhere perfectly to the cooking zones and that both the pans and the hob remain effective for a longer period of time. € Avoid using the same cookware that is used on gas burners: the heat concentration on gas burners may have warped the base of the pan, causing it not to adhere to the surface correctly. 0 1 2 3 4 5 6 7 8 9 10 11 12 Radiant Ceramic Hot Plate Normal or Fast Hot Plate Off To cook fish To cook potatoes (steam), soup, chickpeas, beans To continue cooking large quantities of food, vegetable soup To roast (medium) To roast (well done) To brown or quickly bring to a boil Ceramic Halogen Hot Plate Automatic Hot Plate Off To melt butter or chocolate To reheat liquids For sauces (including cream sauces) To cook at boiling point For roasts For stews To fry 28 Precautions and tips !This appliance has been designed and manufactured in compliance with international safety standards. The following warnings are provided for safety reasons and must be read carefully. It may crack (or even break) if hit with a sharp object such as a tool. If this happens, disconnect the appliance from the electricity mains immediately and contact a Service Centre. If the surface of the hob is cracked, switch off the appliance to prevent electric shocks from occurring. [. . . ] We recommend that the steel surfaces are rinsed well then dried thoroughly. Inspecting the oven seals Check the door seals around the oven regularly. If the seals are damaged, please contact your nearest Aftersales Service Centre. We recommend that the oven is not used until the seals have been replaced. [. . . ]