User manual HOTPOINT FK1041L.20 X/HA

[. . . ] 20/HA EE Česky Pokyny pro použití TROUBA Obsah Pokyny pro použití, 1 Upozornění, 3 Servisní služba, 4 Popis zařízení, 5 Popis zařízení, 7 Instalace, 34 Uvedení do činnosti a použití, 36 Režimy, 37 Opatření a rady, 44 Údržba a péče, 45 Identifikace a řešení problémů, 46 English Hrvatski Operating Instructions OVEN Sadržaj Operating Instructions, 1 Warnings, 2 Assistance, 4 Description of the appliance, 5 Description of the appliance, 6 Installation, 8 Start-up and use, 10 Modes, 11 Precautions and tips, 18 Maintenance and care, 19 Troubleshooting, 20 Upute za uporabu PEĆNICA Sadržaj Upute za uporabu, 1 Upozorenja, 3 Pomoć, 4 Opis uređaja, 5 Opis uređaja, 7 Postavljanje, 47 Pokretanje i uporaba, 49 Načini, 50 Mjere opreza i savjeti, 57 Održavanje i čišćenje, 58 Pronalaženje i uklanjanje smetnji, 59 Български Инструкции з правности, 33 Warnings WARNING: The appliance and its accessible parts become hot during use. Children less than 8 years of age shall be kept away unless continuously supervised. This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Cleaning and user maintenance shall not be made by children without supervision. [. . . ] pASTEURISATION mode This cooking mode is suitable for fruit , vegetables , etc. Small containers may be positioned on 2 levels (dripping pan on the 1st shelf and rack on the 3rd shelf). SLOW COOK MEAT/FISH/VEGETABLES modes This type of cooking mode, used for years by industry professionals, enables food (meat, fish, fruit and vegetables) to be cooked at very low temperatures (75, 85 and 110°C), thereby guaranteeing a perfect level of cooking and enhancing the taste as much as possible. The value of these advantages should not be underestimated: • as the cooking temperatures are very low (in general they are lower than the temperature required for evaporation), the dispersion of cooking sauces due to evaporation is substantially reduced and the food becomes softer; 12 • when cooking meat, the muscle fibres contract less than they would during a classic cooking cycle. The result is a more tender meat which does not need to be rested after it is cooked. Cooking foods which have been vacuum-packed at low temperatures, a technique used for over 30 years by the most prestigious chefs, brings many advantages: • culinary: flavours are concentrated and the taste, softness and tenderness of the food are maintained; • hygienic: provided that hygiene regulations are respected, this type of cooking protects the food from the harmful effects of oxygen, thus ensuring that the dishes may be stored for longer in the refrigerator; • organisational: thanks to the longer storage period, dishes may be prepared well in advance; • diet-related: this type of cooking limits the amount of fatty substances used and therefore means that the food is lighter and easier to digest; • financial: the food shrinks less so there is more of the product left after it has been cooked. To use this technique, you must use a vacuum-packing machine and the appropriate bags. Follow the instructions supplied relating to vacuum-packing food carefully. The vacuum-packing technique may also be used for raw products (fruit, vegetables, etc. DEFROSTNG mode The fan at the bottom of the oven circulates room-temperature air around the food. This mode is suitable for defrosting any type of food, especially delicate items that should not be heated, for example: ice-cream cakes or cakes made with custard, cream or fruit. ECO Programme The back heating element is turned on and the fan starts working, ensuring a smooth and uniform heat level inside the oven. This programme is indicated for slow cooking of any type of food with temperatures which can be set up to a maximum of 200°C; the programme is also suitable for heating food and to complete the cooking process. The programme is particularly suitable for the slow cooking of meat and fish, as it allows you to have softer meat and save energy at the same time. For a better energy effectiveness, when the product is turned on, the light stays on only for 30 seconds; in order to turn the light back on, please press the “ ” button Rotisserie spit To operate the rotisserie function (see diagram) proceed as follows: 1. Place the rotisserie support in position 3 and insert the spit in the hole provided on the back panel of the oven. The temperature and cooking duration are pre-set, guaranteeing a perfect result every time - automatically. The cooking cycle stops automatically and the oven indicates when the dish is cooked. The cooking duration can be customised according to personal taste by modifying the relevant value - before cooking begins - by ±5/20 minutes depending on the selected programme. If the value is modified before the programme begins, it is stored in the memory and suggested again by the appliance when the programme is next used. If the temperature inside the oven is higher than the suggested value for the selected mode, the text “OVEN TOO HOT” appears on the display and it will not be possible to begin cooking; wait for the oven to cool. The icon representing the selected mode and the icon representing the recommended shelf position appear on the display alternately. [. . . ] € Slight differences in colour on the front of the oven are due to the different materials used, i. € Any shady areas resembling grooves on the oven door glass are caused by reflections from the oven light. The thin edges of the sheet metal cannot be entirely enamelled and may therefore appear to be unfinished. € The stainless steel or enamel-coated external parts and the rubber seals may be cleaned using a sponge that has been soaked in lukewarm water and neutral soap. [. . . ]