User manual NEFF U1461S2GB

[. . . ] How to connect up, build-in, set up, use and look after your U1461 oven NEFF (UK) Ltd Table of Contents Page Important Information Notes on disposal Before connecting your new appliance Appliance safety considerations Introducing: Your New Oven Control panel overview Accessories Shelf positions Before Using Your Appliance for the First Time Setting the time of day Preliminary cleaning Initial burn-in Electronic Timer Minute timer Automatic timer Special functions Information 3 3 4 5 6 6 Page Cleaning and Care Important cleaning basics 20 Enamel and glass 20 Stainless steel front 20 Oven interior 20 Hydroclean system ­ Main oven 21+22 Removing/installing the oven door 23 Oven light 24 Removing shelf railings ­ Main oven 24 Removing shelf railings ­ Mini oven 24 Heating element ­ Main oven 24 Service and Repair Information Trouble-shooting Guide Assembly Instructions For the installer and kitchen expert Installation of the built-in oven 25 26 28 29 7 7 7 8 9+10 10 10 Baking Roasting and Grilling Definition of Oven Features 11+12 Switching the oven ON and OFF 13 Baking ­ Main oven 14 Roasting ­ Main oven 15 Grilling ­ Main oven 16 Roasting ­ Mini oven 17 Grilling ­ Mini oven 17 Cooking Tips and Helpful Hints 18 Defrosting and Cooking ­ Main oven 19 2 Important Information Notes on disposal Old appliances still have some residual value. An environment-friendly method of disposal will ensure that valuable raw materials can be recovered and used again. Before you dispose of your old appliance, make sure that it has been rendered inoperable. Your new appliance was protected by suitable packaging while it was on its way to you. [. . . ] If the heating element switches off automatically, the overheating protection was activated. The element will be reactivated after a short period of time. 17 Cooking Tips and Helpful Hints When cooking with Circotherm: Cakes baked in a tin get too dark at the back. Avoid blocking the air vents at the rear wall of the oven with the cake tins. Several brief periods of opening the oven door during baking (1 or 2 times, more frequently with longer roasting times) will aid in venting the steam in the oven and reduce condensation. Uneven browning of small cakes or biscuits. With very moist foods steam develops and condenses on the oven door and drips onto the floor. When cooking conventionally: The bottom of a cake baked on a baking tray stays too light. Ensure that no other pans or trays are in the oven. Place tin on wire shelf. The cake gets too dry. Select a slightly higher oven temperature. Reduce the liquid in the cake mixture. The inside of the cake remains spongy or doughy, or meat stays raw in the centre. To save energy: Preheat only if recommended by the recipe. Dark baking tins have a higher degree of heat absorption. Residual heat: In the case of longer baking times, you can switch off the oven 5­10 minutes before the full baking time has elapsed. 18 Defrosting and Cooking ­ Main oven Defrosting and cooking using the Circotherm v Important heating system information: For defrosting and cooking of frozen foods, use circotherm. With all frozen foods, follow the food manufacturers instructions on the package. As a rule, defrosted frozen foods (especially meats) require less cooking time than fresh products, since freezing has a pre-cooking effect. If frozen meat is placed in the oven, the defrosting time must be added to the required cooking time. Always defrost frozen poultry before cooking because the giblets must be removed. For cooking frozen fish, use the same temperatures as for fresh fish. Frozen ready-to-eat meals in aluminium dishes may be placed into the oven several at a time. Frozen vegetables (i. e. , when cooking complete meals) should be cooked in a covered pot together with the roast. Gentle defrosting: k Recommended for delicate pastries only (i. e. , whipped-cream gateaus). Dependent on size and type of the baked goods, defrost 25 ­ 45 minutes, take out of the oven and allow to stand 30 ­ 45 minutes. With smaller amounts (pastries), the defrosting time is reduced to 15 ­ 20 minutes and the subsequent standing time to 10 ­ 15 minutes. Standard defrosting of various foods: Shelf-in levels: With 1 baking sheet: Slide-in level 3 With 2 baking sheets: Slide-in levels 1 and 3 All stated times are approximate guidelines that vary with the shape and volume of frozen products. Raw frozen products or foods from a freezer always defrost at 50° C. Defrost frozen meals packed in aluminium foil or closed aluminium containers at a setting of 130 ­ 140° C. Place frozen meals packed in plastic bags or plastic containers in a pot filled with water. [. . . ] Defective control lamp. Prior to using the hydroclean system, the oven must be allowed to cool completely. if after prolonged use, the oven window panes are soiled from the inside. Normal occurrence due to dripping meat juices. This kind of soiling is normal. Remove the oven door and lay front side down on a soft, clean base. Doors with 3 panels: Disengage inner door glass at the corner pieces and lift it up using, for example, a pair of frying tongs made of plastic or wood. 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