User manual SIGMA SPORT BC 300

[. . . ] Carefully read the recommendations in this instruction booklet, as they give important advice regarding safe installation, use and maintenance. Keep this booklet in a safe place for further reference when required. If in doubt, do not use the appliance and contact professionally qualified personnel. All installation and adjustment operations should be carried out by qualified engineers in accordance with current regulations. [. . . ] To provide heat only to the bottom or the top part of the dishes, turn the selector to the position (hot below) or (hot below + fan) or (hot above); · With this (fan assisted)mode heat is transmitted to the food through pre-heated air made to circulate inside the oven by a fan. The oven heats up very quickly so the food to be cooked may be put into the oven as soon as it is switched on. · The "fast defrosting" function uses no heating elements, just the oven light and the fan. · Grill operation: a high heat output is used for grilling, so that the surface of the food is immediately browned; this is particularly indicated for meats which should remain tender on the inside. To grill, turn the selector knob "H" to one of these positions: (grill), (maxigrill), (maxigrill + fan) During grilling, do not set the thermostat knob to above 200°C and keep the oven door closed. KP59MS) Insert the meat to be cooked along the length of the spit rod, securing it with the special adjustable forks (fig. 2b) into the holes in the drip tray "E", rest the rod groove on the seat "C" and insert the oven rack into the lowest guide of the oven; now insert the spit rod into the relative hole, moving the groove forward into seat "D" . Start the rotisserie by turning the selector knob to one of the following positions: (grill), (maxigrill), (maxigrill + fan) the marker to symbol (manual). Turn the oven on at the selector knob and set the desired temperature on the thermostat knob. To turn the oven off, turn the timer knob back to its initial position " " . Operation with cooking time programming Turn the timer knob clockwise, setting the marker to the desired cooking time (from 10 to 120 minutes). 3); · Now, shutting the door slightly, you can lift it out by pulling out the hooks "A" as shown in figure 4. To reassemble the door: · With the door in a vertical position, insert the two hooks "A" into the slots; · Ensure that seat "D" is hooked perfectly onto the edge of the slot (move the oven door backwards and forward slightly); · Keep the oven door open fully, unhook the 2 levers "B" downwards and then shut the door again. fig 3 fig 4 IE GB 6 COOKING TIPS Cooking times may change according to the nature of the foods, their homogeneity and their volume. When cooking a certain food for the first time, it is advisable to choose the lowest values in the cooking time range given in the table and then increase them if necessary. CONVENTIONAL oven cooking Type of dish Pastries and cakes Fruit pie Meringues Sponge cake Angel cake Madeira cake Chocolate cake Flat sweet loaf Puffs Flaky pastry biscuits Mille feuilles Short crust pastry Temperature °C Cooking time (minutes) 60-70 30-40 20-30 40-50 40-50 30-40 40-50 15-20 15-20 15-20 15-20 Type of dish Meat Turkey (4-8 kg) Goose (4-5 kg) Duck (2-4 kg) Capon (2½-3 kg) Braised beef (1-1½ kg) Leg of lamb Roast hare (2 kg) Roast pheasant Chicken (1-1½ kg) Fish Temperature °C Cooking time (hours) 130 130 150 160 160 170 170 200 200 200 200 160 160 170 170 160 160 160 160 170 200 3-4½ 4-4½ 1½-2½ 2-2½ 3-3½ 1-1½ 1-1½ 1-1½ 1-1½ 15-25 minutes GRILLING Type of dish Chops (0. 5 kg) Saussages Grilled chicken (1 kg) Veal on the spit (0. 6 kg) Chicken on the spit (1 kg) Cooking time (minutes) 60 15 60 60 60 Position of shelf 3rd guide rail 2nd guide rail 1st guide rail - The 1st guide rail is understood as being the lowest position. FAN ASSISTED cooking (mod KP 59) Type of dish Cakes * With beaten mix, in mould * With beaten mix, without mould Short pastry, flan base Short pastry with wet filling Short pastry with dry filling * With natural leavened mix Small cakes Meat Roasts under the grill Veal Beef English roast beef Pork Chicken Roasts on a tray Veal Beef Pork Chicken Turkey slices Duck Casseroles Beef casserole Veal casserole Fish Fillets, steaks, cod, hake, sole Mackerel, turbot, salmon Oysters Timbales Baked pasta dish Vegetable pudding * Sweet and savoury soufflés * Pizzas and savoury rolls Toasted sandwiches Defrosting Ready-to-eat meals Meat Meat Meat Guide rail no. from bottom 1-3 1-3-4 1-3-4 1-3 1-3-4 1-3 1-3-4 Quantity kg 1 1 0. 5 1. 5 1 1 0. 5 Temperature °C 175 175 175 175 175 175 160 Time (minutes) 60 50 30 70 45 50 30 2 2 2 2 2 1-3 1-3 1-3 1-3 1-3 1-3 1 1 1-3 1. 3 1-3 1-3 1-3 1-3 1-3-4 1-3-4 1-3 1-3 1-3 1-3 1 1 1 1 1-1. 5 1 1 1 1-1. 5 1. 5 1-1. 5 1 1 1 1 180 180 220 180 200 160 160 160 180 180 180 175 175 180 180 180 185 185 180 200 190 200 50 50 50 60 70 50 70 70 80 90 90 90 120 120 120 110 30 45 20 60 50 50 30 15 45 50 70 110 2 2 0. 75 0. 5 0. 5 1 0. 5 0. 75 1 Notes: 1) Cooking times do not include oven pre-heating, except for those marked with an asterisk 2) The indication given in the table for the guide rails is the one that should preferably be used in the event of cooking on more than one level. 3) The indicated times refer to cooking on one shelf only; for cooking on more than one level, increase the time by 5 ÷ 10 min. 4) For roast beef, veal, pork and turkey, on the bone or rolled, increase the times by 20 min. 7 IE GB INSTRUCTIONS FOR THE INSTALLER Kitchen ventilation The air flow into the room where the appliance is installed must equal the quantity of air that is required for regular combustion of the gas and for ventilating the same room. Air must be taken in naturally through permanent apertures made in the outside walls of the room or through single or branching collective ventilation ducts in compliance with the standards in force. The air must be taken directly from the outside, from an area far from sources of pollution. The ventilation aper ture must have the following characteristics (fig. 7A): · total free cross section of passage of at least 6 cm² for every kW of rated heating capacity of the appliance, with a minimum of 100 cm² (the heating capacity is indicated on the rating plate); · it must be made in such a way that the aperture, both on the inside and outside of the wall, cannot be obstructed; · it must be protected, e. g. in such a way that the above-mentioned free section is not reduced; · it must be situated as near to floor level as possible. [. . . ] If the gas supply is other than the type for which the appliance has been set, proceed with replacing the corresponding nozzles (provided), following instructions given in the paragraph "Adaptation to different types of gas". · For trouble-free operation, suitable use of energy and longer life of the appliance, make sure that the supply pressure complies with the values indicated in the table 1 "burners and nozzles specifications, otherwise install a special pressure regulator on the supply pipe in compliance with current standards and regulations. · Connect in such a way that the appliance is subjected to no strain whatsoever. Either a rigid metal pipe with fittings in compliance with the standards in force must be used for connecting to the nipple union (threaded ½"G male fitting) situated at the rear of the appliance to the right (fig. 8), or flexible steel pipe in compliance with the standards in force, which must not exceed 2000 mm in length. [. . . ]