User manual PROGRESS PBK3360X

[. . . ] How to read the instruction book This appliance conforms to the following EEC guidelines: 2006/95 (low voltage guidelines); 89/336 (EMC guidelines); 93/68 (General guidelines); and subsequent changes. Should this appliance be given or sold to a third party, or in case you leave it behind when you move house, it is highly important that the new user has this user manual and advice at their disposal. These warnings are provided for the safety of the users and those living with them. Installation must be carried out by Leave installation and connection to an expert who has the expert knowledge to carry these out in accordance with known guidelines. [. . . ] - Accompanying vegetables such as tomatoes and mushrooms can be placed in the grill when cooking meat. Defrosting The fan runs without heat and circulates the air at room temperature in the oven. After that introduce alternating functions between the grill and ventilator (convection operation). This mode of operation means that the heat can penetrate the food evenly, without exposing the surface to the direct radiation of the grill for too long a time. Heed the following advice: - Push the meat onto the rotisserie and fix it in the middle of the fork. - Fit the spit on the support and slide the whole assembly in on the second level up. - Insert the point of the spit in the rotisserie motor opening on the back wall of the oven. The rotisserie forks and spit are sharp and may cut(in case your appliance is fitted with a rotisserie). Shortcrust pastry is baked in a springform tin or on a tray for up to 2/3 of the baking time and then garnished before being fully baked. This further baking time depends on the type and amount of topping or filling. If two baking trays with pastries or biscuits are inserted into the oven at the same time, a shelf level must be left free between the trays. If two baking trays with pastries or biscuits are inserted into the oven at the same time, the trays must be swapped and turned around after approximately 2/3 of the baking time. Dark meat that is well-cooked on the outside but should remain medium to rare on the inside, must be roasted at a higher temperature (200° - 250°C). Light meat, poultry, and fish therefore require a lower temperature (150°C - 175°C). Only add sauce ingredients to the roasting pan at the beginning if the cooking time is short. You can use a spoon to test whether the meat is cooked: if it cannot be depressed, it is cooked through. for medium/rare roast beef and fillet , roast at a higher temperature in a shorter time. If cooking meat directly on the oven shelf, insert the roasting pan in the shelf level below to catch the juices. Leave the roast to stand for at least 15 minutes before carving so that the meat juices cannot flow out. To reduce the build up of smoke in the oven, it is recommended to pour a little water in the roasting pan. The plates can be kept warm in the oven at minimum temperature until serving. Do not line the oven with aluminium foil and do not place baking trays, pots, etc. [. . . ] Use the temperature controller to choose a temperature, or Use the oven controller to select a function. Or Check the light bulb and change it if necessary (see "Changing the interior light") Where required the temperature must be changed, or Refer to the contents of this user guide, in particular, the "Hints and Tips" chapter. Do not leave dishes in the oven after cooking for longer than 15-20 minutes. Check that the shelves and the cookware do not knock the back of the oven and vibrate as a result. [. . . ]