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Les instructions détaillées pour l'utilisation figurent dans le Guide de l'utilisateur.
· Engage the earth wire yellow/green on the earth terminal, tighten the nut and verify the continuity of the earth. · Secure the cable clamp. · Fix the cover. CABLE Area Section
Connection to the terminal block E PH N
L - Phase Shunt N - Neutral Shunt Earth IMPORTANT: Blue wire = Neutral Yellow/green wire = Earth 1 2
3 G 2,5 mm H05V2V2-F
Temperatures and cooking times are given for information only to facilitate using the oven. Personal experience should then let you adapt these settings to your taste and habits. Remember that cooking at higher temperatures causes more spattering, and the oven can become dirty and smoky. It is better to slightly reduce the cooking temperature, even if it means increasing the cooking time. The sides of the oven are equipped with different positions numbered from the bottom. COOKING TIPS
It is better not to salt meats until after cooking as salt encourages the meat to spatter fat. This will dirty the oven and make a lot of smoke. Joints of white meat, pork, veal, lamb and fish can be put into the oven cold. The cooking time is longer than in a preheated oven, but it cooks through to the centre better as the heat has more time to penetrate the joint. Correct preheating is the basis of successful red meat cookery. GRILLS
· Before loading the grill: Remove the meat from the refrigerator a few hours before grilling. Lay it on several layers of kitchen paper: this improves seizing, making it tastier and avoids it staying cold at the centre. Add pepper and spices to the meat before grilling, but add any salt after cooking. This way it will seize better and stay juicy. Baste all the food to be cooked with a little oil. This is best done with a wide flat basting brush. Then sprinkle with more pepper and herbs (thyme, etc. Load the grill. · During cooking: Never pierce the food during cooking even when you turn it. This lets the juice out and it becomes dry. [...] It is very important to clean the oven each time that it is used. Melted fat is deposited on the sides of the oven during cooking. The next time the oven is used this fat could cause unpleasant odours and might even jeopardise the success of the cooking. Use hot water and detergent to clean; rinse out thoroughly. To make this chore unnecessary all models can be lined with catalytic self-cleaning panels: these are supplied as an optional extra (see the section SELFCLEANING OVEN WITH CATALYTIC LINING). Use detergents and abrasive metal pads like «brillo pads» for the stainless steel grills. The glass surfaces as the top, oven door and warming compartment door must be cleaned when they are cold. Damage that occurs to them because this rule was not adhered to are not covered by the guarantee. Never use abrasive cleaners, wire wool or sharp objects to clean the oven door glass. Never use a steam or high pressure spray to clean the appliance. To replace the interior light: switch off the mains power supply and unscrew bulb. Replace with an identical bulb that can withstand very high temperatures. Self-cleaning oven with catalytic
Special self-cleaning panels covered in a micro-porous coating are available as optional extras for all models. If they are fitted, the oven no longer needs to be cleaned by hand. The fat that is splattered onto the sides of the oven during roasting is eliminated by the microporous coating which breaks the fat down by catalysis and transforms it into gas. Excessive splattering may nevertheless block the pores and therefore hinder self-cleaning. The self-cleaning capacity may be restored by switching on the empty oven to maximum for about 10-20 minutes. Do not use abrasive products, metal cleaning wads, sharp objects, rough cloths, or chemical products and detergents that may permanently damage the catalytic lining...