User manual SMEG FS9010CER

[. . . ] Contents 1. 1 1. 2 1. 3 1. 4 1. 5 1. 6 2. 1 2. 2 2. 3 2. 4 2. 5 General safety instructions Identification plate Manufacturer liability Appliance purpose This user manual How to read the user manual General Description Cooking hob Control panel Other parts Available accessories Instructions First use Using the accessories Using the cooktop Using the oven Cooking advice Instructions Cleaning the appliance Removing the door Cleaning the door glazing Removing the internal glass panes Vapour Clean Extraordinary maintenance 4 6 6 6 6 6 2 Description 7 7 8 8 9 10 3 Use 3. 1 3. 2 3. 3 3. 4 3. 5 3. 6 4. 1 4. 2 4. 3 4. 4 4. 5 4. 6 4. 7 11 11 12 12 13 14 16 4 Cleaning and maintenance 19 19 19 20 21 21 23 25 5 Installation 5. 1 Positioning 5. 2 Electrical connection 5. 3 For the installer 27 27 32 34 We advise you to read this manual carefully, which contains all the instructions for maintaining the appliance's aesthetic and functional qualities. For further information on the product: www. smeg. com 3 EN 1 Instructions 4 Instructions 1 Instructions 1. 1 General safety instructions Risk of personal injury • During use the appliance and its accessible parts become very hot. • Keep children under eight years of age at a safe distance if they are not constantly supervised. • This appliance may be used by children aged at least 8 and by people of reduced physical, sensory or mental capacity, or lacking in experience in the use of electrical appliances, as long they are supervised or instructed by adults who are responsible for their safety. [. . . ] • With the Fan grill function, we recommend that you preheat the oven before grilling. • With the Grill function, we recommend that you turn the temperature knob to the maximum value near the symbol to optimise cooking. Foods should also be coated with oil or melted butter before cooking. 16 Use • Use the oven tray on the first bottom shelf to collect fluids produced by grilling. Advice for cooking desserts/pastries and biscuits • Use dark metal moulds: they help to absorb the heat better. • The temperature and the cooking time depend on the quality and consistency of the dough. • To check whether the dessert is cooked right through: at the end of the cooking time, put a toothpick into the highest point of the dessert. • If the dessert collapses when it comes out of the oven, on the next occasion reduce the set temperature by about 10°C, selecting a longer cooking time if necessary. • While cooking desserts or vegetables, excessive condensation may form on the glass. In order to avoid this, open the door very carefully a couple of times while cooking. Advice for defrosting and proving • Place frozen foods without their packaging in a lidless container on the first shelf of the oven. • To defrost meat, use the rack placed on the second level and a tray on the first level. In this way, the liquid from the defrosting food drains away from the food. • For successful proving, a container of water should be placed in the bottom of the oven. To save energy • Stop cooking a few minutes before the time normally used. Cooking will continue for the remaining minutes with the heat which has accumulated inside the oven. • Reduce any opening of the door to a minimum to avoid heat dispersal. • Keep the inside of the appliance clean at all times. 17 EN Use Cooking information table Food Lasagne Pasta bake Roast veal Pork Sausages Roast beef Roast rabbit Turkey breast Roast pork neck Roast chicken Pork chops Spare ribs Bacon Pork fillet Beef fillet Salmon trout Delicate fish Flounder Pizza Bread Focaccia Ring cake Jam tart Ricotta cake Jam tarts Paradise cake Profiteroles Sponge cake Rice pudding Brioches Weight (Kg) 3-4 3-4 2 2 1. 5 1 1. 5 3 2-3 1. 2 1. 5 1. 5 0. 7 1. 5 1 1. 2 1. 5 1. 5 1 1 1 1 1 1 1 1. 2 1. 2 1 1 0. 6 Function Convection Convection Fan assisted/Fan forced Fan assisted/Fan forced Fan grill Fan assisted/Fan forced Fan forced Fan assisted/Fan forced Fan assisted/Fan forced Fan assisted/Fan forced Fan grill Fan grill Grill Fan grill Grill Fan assisted/Fan forced Fan assisted/Fan forced Fan assisted/Fan forced Fan assisted/Fan forced Fan forced Fan assisted/Fan forced Fan forced Fan forced Fan forced Fan assisted/Fan forced Fan forced Fan assisted/Fan forced Fan forced Fan assisted/Fan forced Fan forced Runner position from the bottom 1 1 2 2 4 2 2 2 2 2 4 4 5 4 5 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 Temperature (°C) 220 - 230 220 - 230 180 - 190 180 - 190 MAX 200 180 - 190 180 - 190 180 - 190 180 - 190 MAX MAX MAX MAX MAX 150 - 160 160 160 MAX 190 - 200 180 - 190 160 160 160 - 170 160 160 180 150 - 160 160 160 Time (minutes) 45 - 50 45 - 50 90 - 100 70 - 80 15 40 - 45 70 - 80 110 - 120 170 - 180 65 - 70 1st surface 2nd surface 15 10 7 10 10 35 - 40 60 - 65 45 - 50 8-9 25 - 30 20 - 25 55 - 60 35 - 40 55 - 60 20 - 25 55 - 60 80 - 90 55 - 60 55 - 60 30 - 35 5 10 8 5 7 The times indicated in the table do not include preheating times and are provided as a guide only. 18 Cleaning and maintenance Smudges from aluminium-based pans can be easily cleaned off with a cloth dampened in vinegar. After cooking, remove any burnt residues with the scraper provided; rinse with water and dry thoroughly with a clean cloth. Regular use of the scraper considerably reduces the need for chemical detergents for the daily cleaning of the cooktop. Dirt which may have fallen on the cooktop while cleaning lettuce or potatoes can scratch the cooktop when moving pans. Changes in colour do not affect the operation and stability of the glass. [. . . ] Stretch it out horizontally so that the other end of the chain touches the wall. The chain length must be as short as practicable to avoid appliance tilting forward and also diagonal to avoid appliance moving sideways. 31 EN Wall fixing 4. Mark the wall in the position where the hole is to be drilled. Installation Assembling the upstand The upstand provided is an integral part of the product. The upstand must always be positioned and secured correctly on the appliance. Position the upstand above the worktop, taking care to align the pins C with the holes D. [. . . ]