User manual SMEG PV2L

[. . . ] INSTALLATION MUST BE CARRIED OUT BY QUALIFIED PERSONNEL IN ACCORDANCE WITH THE REGULATIONS IN FORCE. THIS APPLIANCE IS INTENDED FOR DOMESTIC USES AND CONFORMS TO CURRENT REGULATIONS IN FORCE. THE APPLIANCE HAS BEEN BUILT TO CARRY OUT THE FOLLOWING FUNCTIONS: COOKING AND HEATING-UP OF FOOD. SEPARATE THE VARIOUS WASTE MATERIALS AND TAKE THEM TO THE NEAREST SPECIAL GARBAGE COLLECTION CENTRE. IT IS OBLIGATORY FOR THE ELECTRICAL SYSTEM TO BE GROUNDED ACCORDING TO THE METHODS REQUIRED BY SAFETY RULES. THE PLUG TO BE CONNECTED TO THE POWER CABLE AND THE SOCKET MUST BE THE SAME TYPE AND MUST CONFORM TO CURRENT REGULATIONS. [. . . ] To allow the unit to work with this type of gas, perform the same operations described in paragraph "3. 2 Regulation for LPG", but choose the nozzles and regulate the primary air for natural gas, as shown in the following table and in paragraph "3. 4 Regulation of primary air". Burner Rated heating capacity (kW) Natural gas ­ G20 20 mbar Auxiliary Semi rapid Rapid Ultra rapid 1. 05 1. 65 2. 55 3. 25 Nozzle diameter 1/100 mm 73 92 115 130 Reduced flowrate (W) 380 380 700 1200 39 Instructions for the installer 3. 4 Regulation of primary air Referred to distance "X" in mm. BURNER G20 20 mbar G30/G31 28/37 mbar Auxiliary Semi rapid Rapid Ultra rapid 2. 5 1 1. 5 1. 5 2. 5 1. 5 2. 5 2. 5 4. FINAL OPERATIONS Having carried out the above adjustments, reassemble the appliance following, backwards, the instructions in paragraph "3. 1 Raising of cooking hob". After adjustment to a different kind of gas from the one for which the cooker has been tested, replace the plate inside the storage compartment with one corresponding to the new kind of gas. This plate can be obtained from your nearest Authorised Assistance Centre. 4. 1 Adjustment of minimum for natural gas Light the burner and take it to the minimum . Remove the gas tap knob and turn the adjustment screw inside or at the side of the tap shaft (depending on the model) until there is a regular minimum flame. Replace the knob and check burner flame stability: (rapidly turning the knob from maximum to minimum position, the flame should not go out). Repeat the operation on all the gas taps. 40 Instructions for the installer 4. 2 Regulation of minimum for LPG To regulate the minimum for LPG, completely tighten (clockwise) the screw inside or next to the gas tap pin (depending on the model). The diameters of the by-passes for each burner are given in table "3. 2 Regulation for LPG". 4. 3 Arrangement of burners on cooking hob BURNERS 1 2 3 4 Auxiliary Semi rapid Rapid Ultra rapid 4. 4 Positioning and levelling of the appliance Having carried out the electricity and gas hook-up, level the appliance using the four adjustable legs. 41 Instructions for the user 5. DESCRIPTION OF CONTROLS 5. 1 Front control panel All the cooker controls and commands are on the front panel. Before using the main oven check that the electronic programmer is showing the symbol (see paragraph "5. 2. 1 Clock adjustment"). DESCRIPTION OF SYMBOLS BACK LEFT BURNER BACK RIGHT BURNER FRONT LEFT BURNER FRONT RIGHT BURNER FRONT CENTRAL BURNER MAIN OVEN THERMOSTAT MAIN OVEN FUNCTIONS BACK CENTRAL BURNER AUXILIARY OVEN THERMOSTAT AUXILIARY OVEN FUNCTIONS COOKING HOB BURNER COMMAND KNOB The flame is lit by pressing the knob and turning it anticlockwise to maximum flame . To adjust the flame turn the knob between maximum ( ) and minimum ( ). The burner goes out when the knob is returned to the position . 42 Instructions for the user THERMOSTAT KNOB (OVENS) Selection of cooking temperature is carried out by turning the knob clockwise to the required temperature, between 50° and 250°C. To prevent any steam in the oven creating problems, open the door in two stages: half open (5 cm approx. ) for 4-5 seconds and then fully open. To access food, always leave the door open as short a time as possible to prevent the temperature in the oven from falling and ruining the food. 7. 2 Oven Light It comes on when the function switch knob is turned to any position. 7. 3 Storage compartment A storage compartment, accessible by pulling on the top edge of the door, is located beneath the ovens. The compartment is intended only for holding the metal accessories of the range. 48 Instructions for the user 8. AVAILABLE ACCESSORIES The oven features 4 support positions for plates and racks of different height. Oven grill: for cooking food on plates, small cakes, roasts or food requiring light grilling. Plate grill: for placing above plate for cooking foods that might drip. Roasting spit: useful for cooking chicken, sausages and anything else requiring uniform cooking over the whole surface. Spit Frame: to be inserted in the guides of the auxiliary oven before using the spit. Accessories on Request You can order the lower base and self-cleaning oven panels through Authorised Assistance Centres. 49 Instructions for the user 9. COOKING HINTS In fan-assisted mode preheating should be carried out at 30/40°C above the cooking temperature. This considerably shortens cooking times and reduces power consumption, as well as giving better cooking results. Keep the oven door closed during cooking 9. 1 Traditional cooking (main and auxiliary ovens) FUNCTION SWITCH THERMOSTAT SELECTOR SWITCH FROM 50° TO 250°C This traditional cooking method, in which heat comes from above and below, is suitable for cooking food on a single level. Place the food in the oven only after the thermostat indicator light has turned off. [. . . ] ACCORDING TO DIMENSIONS 40 - 45 60 - 90 15 - 20 35 - 45 30 - 50 40 - 45 20 - 30 (*) = WITH PREHEATED OVEN GRILLING LEVEL FROM BELOW PORK CHOPS FILLET OF PORK FILLET OF BEEF LIVER VEAL ESCALOPES HALF CHICKEN SAUSAGES MEAT-BALLS FISH FILLETS TOAST 4 3 3 4 4 3 4 4 4 4 TIME IN MINUTES FIRST SURFACE 7-9 9 - 11 9 - 11 2-3 7-9 9 - 14 7-9 7-9 5-6 2-4 SECOND SURFACE 5-7 5-9 9 - 11 2-3 5-7 9 - 11 5-6 5-6 3-4 2-3 55 Instructions for the user HOT-AIR COOKING LEVEL FROM BELOW FIRST COURSES LASAGNE OVEN-BAKED PASTA CREOLE RICE MEAT ROAST VEAL ROAST PORK ROASTED BEEF FILLET OF BEEF ROAST LAMB ROAST BEEF ROAST CHICKEN ROAST DUCK ROAST TURKEY ROAST RABBIT ROAST HARE ROAST PIGEON FISH PIZZA DESSERTS (PASTRIES) CIAMBELLA FRUIT CAKE SPONGE-CAKE BRIOCHES STRUDEL SAVOYARD PUDDING BREAD TOAST 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2-3 2-3 2-3 2-3 2-3 2-3 1-2 2-3 2-3 1-2 TEMPERATURE (°C) 190 - 210 190 - 210 190 - 220 150 - 170 150 - 160 160 - 170 160 - 180 130 - 150 170 - 180 170 160 - 170 150 - 160 150 - 160 160 - 170 140 - 170 150 - 170 210 - 240 150 - 170 170 - 190 190 - 220 160 - 170 150 160 - 170 190 - 210 220 - 240 TIME IN MINUTES 20 - 25 25 - 30 20 - 25 65 - 90 70 - 100 65 - 90 35 - 45 100 - 130 40 - 45 70 - 90 100 - 160 160 - 240 80 - 100 30 - 50 15 - 25 ACCORDING TO DIMENSIONS 30 - 50 35 - 45 40 - 50 25 - 35 40 - 60 25 - 35 30 - 40 40 7 56 Instructions for the user 10. CLEANING AND MAINTENANCE 10. 1 Cleaning stainless steel To keep stainless steel in good condition it should be cleaned regularly after use. Let it cool first. 10. 1. 1 Ordinary Daily Cleaning To clean and preserve the stainless steel surfaces, always use only specific products that do not contain abrasives or chlorine-based acids. How to use: pour the product on a damp cloth and wipe the surface, rinse thoroughly and dry with a soft cloth or deerskin. 10. 1. 2 Food stains or residues Do not use metallic sponges or sharp scrapers: they will damage the surface. [. . . ]