User manual PROGRESS PBN1220X

[. . . ] 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. [. . . ] Fish, liver and kidneys can be placed directly in the grill pan if required. - The foods should be as dry as possible before they are grilled in order to avoid splatter. Brush lean meat or fish lightly with oil or melted butter so that the food remains succulent whilst cooking. - Accompanying vegetables such as tomatoes and mushrooms can be placed in the grill when cooking meat. Using the grill The grill causes direct heat to gather quickly in the middle of the grill pan. Choose the suitable shelf for the grill pan and grill according to whether or not the food to be grilled is thick or thin. During the grilling process the grill intermittently switches itself on and off in order to avoid overheating. 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. On the oven floor, as the heat that builds up will damage the oven enamel. [. . . ] 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") Cooking the food takes too long or it cooks too fast. 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. [. . . ]