Whirlpool K6E52(W)/GR Užívateľská príručka

Značka: Whirlpool

Model: K6E52(W)/GR

Kategória: Pece

Typ: Užívateľská príručka

K6E52/GR

Cooker

Installation and use

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Cooker with electric multifunction oven and electric hob

Instructions for installation and use 3

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Important

1 This appliance is intended for non-professional use

within the home.

2 Before using your appliance, read the instructions

in this owner’s manual carefully since you will find

all the instructions you require to ensure safe

installation, use and maintenance. Always keep this

owner’s manual close to hand since you may need

to refer to it in the future.

3 When you have removed the packing, check that the

appliance is not damaged. If you have any doubts, do

not use the appliance, contact your nearest Ariston

Service Centre. Never leave the packing components

(plastic bags, foamed polystyrene, nails, etc.) within

the reach of children since they are a source of potential

danger.

4 The appliance must be installed only by a qualified

person in compliance with the instructions provided.

The manufacturer declines all responsibility for

improper installation which may harm persons and

animals and damage property.

5 The electrical safety of this appliance can only be

guaranteed if the cooker is correctly and efficiently

earthed, in compliance with regulations on electrical

safety. Always ensure that the earthing is efficient; if

you have any doubts call in a qualified technician to

check the system. The manufacturer declines all

responsibility for damage resulting from a system which

has not been earthed.

6 Before plugging the appliance into the mains, check

that the specifications indicated on the date plate

correspond to those of the electrical mains of your

home.

7 Check that the electrical capacity of the system and

sockets will support the maximum power of the

appliance, as indicated on the data plate. If you have

any doubts, call in a qualified technician.

8 An omnipolar switch with a contact opening of at least

3 mm or more, is required for the installation.

9 If the socket and appliance plug are not compatible,

have the socket replaced with a suitable model by a

qualified technician. The latter, in particular, will also

have to ensure that the cross section of the socket

cables are suitable for the power absorbed by the

appliance. The use of adapters, multiple sockets and/

or extensions, is not recommended. If their use cannot

be avoided, remember to use only single or multiple

adapters and extensions which comply with current

safety regulations. In these cases, never exceed the

maximum current capacity indicated on the single

adapter or extension and the maximum power indicated

on the multiple adapter.

10 Do not leave the appliance plugged in if it is not in use.

Switch off the main switch when you are not using the

appliance.

11 The openings and slots used for ventilation and

dispersion of heat on the rear and below the control

panel must never be covered.

12 The user must not replace the supply cable of this

appliance. Always call an after-sales service centre

authorised by the manufacturer in the event of cable

damage or replacement.

13 This appliance must be used for the purpose for which

it was expressly designed. Any other use (e.g. heating

rooms) is considered to be improper and consequently

dangerous. The manufacturer declines all responsibility

for damage resulting from improper and irresponsible

use.

14 A number of fundamental rules must be followed when

using electrical appliances. The following are of

particular importance:

• do not touch the appliance when your hands or feet

are wet

• do not use the appliance barefoot

• do not use extensions, but if these are necessary

caution must be exercised.

• never pull the power supply cable or the appliance

to unplug the appliance plug from the mains.

• never leave the appliance exposed to atmospheric

agents (rain, sun etc.)

• do not allow children or persons who are not familiar

with the appliance to use it, without supervision.

15 Always unplug the hob from the mains or switch off the

main switch before cleaning or carrying out

maintenance operations.

16 If you are no longer using an appliance of this type,

remember to make it unserviceable by unplugging the

appliance from the mains and cutting the supply cable.

Also make all potentially dangerous parts of the

appliance safe, above all for children who could mistake

it for a toy.

17 Do not forget that the cooking zone stays hot for at

least half an hour after it has been turned off. Take

care not to inadvertently place pans or items on the

hot zone.

18 Do not turn the cooking zones on if there is any

aluminium foil or plastic material on the hob.

19 Do not get too close to the hot hob.

20 When using small electric appliances near the hob,

keep the power supply cable away from the hot parts.

21 Make sure you turn the handles of pots and pans

inwards to avoid knocking them over accidentally.

22 Never leave a cooking zone on without a pan on it, as

the zone would heat up almost immediately, causing

damage to the heating elements.

23 Remember to keep children away from the

appliance when you use the grill or oven, since

these parts become very hot. Keep children well

away.

24 Make sure the knobs are in the ”•”/”

” position when the

appliance is not in use.

25 If the cooker is placed on a pedestal, take the

necessary precautions to prevent the same from sliding

off the pedestal itself.

To maintain the EFFICIENCY and SAFETY of this appliance, we recommend:

• call only the Service Centers authorized by the manufacturer

• always use original Spare Parts

Installation Instructions

The following instructions should be read by a qualified

technician to ensure that the appliance is installed,

regulated and technically serviced correctly in compliance

with current regulations.

Important: The power supply to the appliance must be

cut off before any adjustments or maintenance work is

done on it.

Positioning

The cooker is manufactured with type X degree protection

against overheating.

Levelling Your Appliance (only on certain models)

4 support feet which are adjusted using screws are located

in the lower part of the cooker. These level off the oven

when necessary. It is essential that the cooker be standing

level.

Mounting the legs (only on certain models)

Press-fit legs are supplied which fit under the base of your

cooker.

Fitting on a Power Supply Cable

Opening the terminal board:

• Using a screwdriver, prise on the side tabs of the

terminal board cover;

• Pull open the cover of the terminal board.

To install the cable, proceed as follows:

• unscrew the wire clamp screw and the contact screws

Note: the jumpers are factory-set for a single-phase

230V connection (Fig. A).

• to make the electrical connections illustrated in fig. C

and fig. D, use the two jumpers housed in the box (fig.

B - reference “P”)

• fasten the supply cable in place with the clamp and

close the cover of the terminal board.

230V 1N~

H07RN-F 3x4 CEI-UNEL 35364

Fig. A

Fig. B

NL2L1

400V 2N~

H05RR-F 4x2.5 CEI-UNEL 35363

Fig. C

NL3L1L2

400V 3N~

H05RR-F 5x2.5 CEI-UNEL 35363

Fig. D

Connecting the supply cable to the mains

Install a standardised plug corresponding to the load

indicated on the data plate. When connecting the cable

directly to the mains, install an omnipolar circuit-breaker

with a minimum contact opening of 3 mm between the

appliance and the mains. The omnipolar circuit breaker

should be sized according to the load and should comply

with current regulations (the green-yellow earth wire should

not be interrupted by the circuit breaker). The supply cable

should be positioned so that it does not reach a tempera-

Oven

Dimensions (HxWxD): 32x43.5x40 cm

Volume: 56 Litres

Max. Oven Power Absorption: 2250 W

Innder dimensions of the plate plate warmer:

Width: 46 cm

Depth: 42 cm

Height: 8.5 cm

Electric Hob

Rapid Ø 180 mm: 2000 W

Normal Ø 110 mm: 600 W

Normal Ø 220 mm: 2000 W

Max. Electric Hob Power Absorption: 6600 W

Voltage and Frequency

230V/400V 3N AC 50/60 Hz

ENERGY LABEL

Directive 2002/40/EC on the label of electric ovens

Norm EN 50304

Energy consumption for Forced convection

heating mode:

Fan assisted

Declared energy consumption for Natural convection Class

heating mode: Convection

This appliance conforms with the following European

Economic Community directives:

- 73/23/EEC of 19/02/73 (Low Voltage) and subsequent

modifications;

- 89/336/EEC of 03/05/89 (Electromagnetic

Compatibility) and subsequent modifications;

- 93/68/EEC of 22/07/93 and subsequent modifications.

Cooker with Multifunction Oven

ture of more than 50°C with respect to the room tempera-

ture, anywhere along its length.

Before making the connection, check that:

• the limiter valve and the home system can support the

appliance load (see data plate);

• the mains are properly earthed in compliance with

current directives and regulations;

• there is easy access to the socket and omnipolar circuit

breaker, once the hob has been installed.

A Hob surface

B Electric hotplate

C Control Panel

D Oven Rack

E Dripping Pan or Baking Sheet

F Adjustable Feet

H Electric hotplate indicator light

L Selector Knob

M Thermostat Knob

N Electric hotplate control knobs

O Thermostat Light

S Cooking Control Timer Knob

Technical Characteristics

L M S

How To Use Your Appliance

The various functions featured with the oven are controlled

using the knobs and buttons on the control panel.

Notice: The first time you use your appliance, we recom-

mend that you set the thermostat to the highest setting and

leave the oven on for about half an hour with nothing in it,

with the oven door shut. Then, open the oven door and let

the room air. The odour that is often detected during this

initial use is due to the evaporation of substances used to

protect the oven during storage and until it is installed.

Attention: Only use the bottom shelf of the oven when using

the rotisserie to cook (where present). For all other types of

cooking, never use the bottom shelf and never place anything

on the bottom of the oven when it is in operation because

this could damage the enamel. Always place your cookware

(dishes, aluminium foil, etc. etc.) on the grate provided with

the appliance inserted especially along the oven guides.

Attention: to use the oven in manual mode without the

cooking control timer, match the indicator on the control

panel with the

symbol on the timer knob.

The Oven Control Knobs

This multi-function oven combines the advantages of tra-

ditional convection ovens with those of the more modern

fan assisted models in a single appliance.

It is an extremely versatile appliance that allows you to

choose easily and safely between 5 different cooking

modes. The various features offered by the oven are se-

lected by means of selector knob “L” and thermostat “M”

situated on the control panel.

“Defrosting” Mode

Position of thermostat knob “M”: any

The fan located on the bottom of the oven makes the air

circulate at room temperature around the food. This is

recommended for the defrosting of all types of food, but in

particular for delicate types of food which do not require

heat, such as for example: ice cream cakes, cream or

custard desserts, fruit cakes. By using the fan, the

defrosting time is approximately halved. In the case of

meat, fish and bread, it is possible to accelerate the

process using the “multi-cooking” mode and setting the

temperature to 80° - 100°C.

Convection Mode

Position of thermostat knob “M”: between 60°C and Max.

On this setting, the top and bottom heating elements come

on. This is the classic, traditional type of oven which has

been perfected, with exceptional heat distribution and re-

duced energy consumption. The convection oven is still

unequalled when it comes to cooking dishes made up of

several ingredients, e.g. cabbage with ribs, Spanish style

cod, Ancona style stockfish, tender veal strips with rice,

etc. Excellent results are achieved when preparing veal

or beef-based dishes as well (braised meats, stew, gou-

lash, wild game, ham etc.) which need to cook slowly and

require basting or the addition of liquid. It nonetheless re-

mains the best system for baking cakes as well as fruit

and cooking using covered casserole dishes for oven bak-

ing. When cooking in convection mode, only use one drip-

ping pan or cooking rack at a time, otherwise the heat

distribution will be uneven. Using the different rack heights

available, you can balance the amount of heat between

the top and the bottom of the oven. Select from among

the various rack heights based on whether the dish needs

more or less heat from the top.

Fan Assisted Mode

Position of thermostat knob “M”: Between 60°C and Max.

The heating elements, as well as the fan, will come on.

Since the heat remains constant and uniform throughout

the oven, the air cooks and browns food uniformly over its

entire surface. With this mode, you can also cook various

dishes at the same time, as long as their respective cook-

ing temperatures are the same. A maximum of 2 racks

can be used at the same time, following the instructions in

the section entitled: “Cooking On More Than One Rack”.

This fan assisted mode is particularly recommended for

dishes requiring a gratin finish or for those requiring con-

siderably prolonged cooking times, such as for example:

lasagne, pasta bakes, roast chicken and potatoes, etc…

Moreover, the excellent heat distribution makes it possi-

ble to use lower temperatures when cooking roasts. This

results in less loss of juices, meat which is more tender

and a decrease in the loss of weight for the roast. The fan

assisted mode is especially suited for cooking fish, which

can be prepared with the addition of a limited amount of

condiments, thus maintaining their flavour and appear-

ance.

Desserts: the fan assisted mode is also perfect for baking

leavened cakes.

Moreover, this mode can also be used to thaw quickly

white or red meat and bread by setting the temperature to

80 °C. To thaw more delicate foods, set the thermostat to

60°C or use only the cold air circulation feature by setting

the thermostat to 0°C.

“Top” oven

Position of thermostat knob “M”: Between 60°C and Max.

The top heating element comes on.

This mode can be used to brown food at the end of cook-

ing.

Grill

Position of thermostat knob “M”: Max

The top heating element and the turnspit come on.

The extremely high and direct temperature of the grill makes

it possible to brown the surface of meats and roasts while

locking in the juices to keep them tender. The grill is also

highly recommended for dishes that require a high

temperature on the surface: such as beef steaks, veal, rib

steak, filets, hamburgers etc...

Use the “grill” mode with the oven door ajar.

Some grilling examples are included in the “Practical Cooking

Advice” paragraph.

Fan Assisted Grill

Position of thermostat knob “M”: between 60°C and 200°C.

The top central heating element and the fan come on. This

combination of features increases the effectiveness of the

unidirectional thermal radiation of the heating elements

through forced circulation of the air throughout the oven.

This helps prevent food from burning on the surface, al-

lowing the heat to penetrate right into the food. Excellent

results are achieved with kebabs made with meats and

vegetables, sausages, ribs, lamb chops, chicken in a spicy

sauce, quail, pork chops, etc.

All “gratin” cooking must be done with the oven door shut.

This mode is also ideal for cooking fish steaks, like sword-

fish, tuna, grouper, stuffed cuttlefish etc.

The turnspit

To start the turnspit, proceed as follows:

a) place the oven tray on the 1st rack;

b) insert the special turnspit support on the 3rd rack and

position the spit by inserting it through the special hole

into the turnspit at the back of the oven;

c) start the turnspit using knob “L” to select setting

The oven light

Set knob “L” to the

symbol to turn it on. It lights the

oven and stays on when any of the electrical heating ele-

ments in the oven come on.

Thermostat Light (O)

This light indicates that the oven is heating. When it turns

off, the temperature inside the oven has reached the set-

ting made with the thermostat knob. At this point, the light

will turn on and off as the oven maintains the temperature

at a constant level.

Cooking Control Timer Knob

Some models are equipped with a timer program to control

when the oven shuts off during cooking. To use this feature,

you must wind the "S" knob one full turn in the counter-

clockwise direction

; Then, turn the knob in the clockwise

direction

, to set the time by matching up the indicator

on the control panel with the number of minutes on the

knob.

At the end of the programmed length of time, the timer will

sound and automatically turn off the oven.

Attention: to use the oven in manual mode without the

cooking control timer, match the indicator on the control

panel with the

symbol on the timer knob.

When the oven is not in use, the cooking control timer can

be used like a normal timer.

The control knobs for the hob electric hotplates (N)

The cookers can be fitted with normal and rapid electric

hotplates in a variety of combinations (the rapid hotplates

can be distinguished from the rest by the red boss in the

centre of the same). To avoid any heat loss and damage to

the hotplates, we advise you to use pans with a flat bottom,

with a diameter which matches that of the hotplate itself. The

table contains the different settings indicated on the knobs

and the use for which the hotplates are recommended.

Setting Normal or Fast Plate

Off

1 Cooking vegetables, fish

Cooking potatoes (using steam) soups,

chickpeas, beans.

Continuing the cooking of large quantities

of food, minestrone

4 For roasting (average)

5 For roasting (above average)

For browning and reaching a boil in a

short time.

Before using the hotplates for the first time, you should

heat them at maximum temperature for approximately 4

minutes, without any pans. During this initial stage, their

protective coating hardens and reaches its maximum

resistance.

Electric hotplate indicator light (H)

This light comes on when any of the electrical hotplates on a

hob which features electric hotplates have been turned on.

Practical Cooking Advice

The oven offers a wide range of alternatives which allow

you to cook any type of food in the best possible way. With

time you will learn to make the best use of this versatile

cooking appliance and the following directions are only a

guideline which may be varied according to your own per-

sonal experience.

Preheating

If the oven must be preheated (this is generally the case

when cooking leavened foods), the “fan assisted” mode

can be used to reach the desired temperature as quickly

as possible in order to save on energy.

Once the food has been placed in the oven, the most

appropriate cooking mode can then be selected.

Cooking on More Than One Rack

If you have to cook on more than one rack at the same

time, use only the “fan assisted mode”

which is the

only one that is appropriate for this type of cooking.

• The oven is fitted with 5 racks. During fan assisted

cooking, use two of the three central racks; the lowest

and highest racks receive the hot air directly and

therefore delicate foodstuffs could be burnt on these

racks.

• As a general rule, use the 2nd and 4th rack from the

bottom, placing the foodstuffs that require greater heat

on the 2nd rack from the bottom. For example, when

cooking meat roasts together with other food, place

the roast on the 2nd rack from the bottom and the more

delicate food on the 4th rack from the bottom.

• When cooking foodstuffs that require differing times

and temperatures, set a temperature that is somewhere

between the two temperatures required, place the more

delicate food on the 4th rack from the bottom and take

the food requiring less time out of the oven first.

• Use the dripping pan on the lower rack and the grid on

the upper;

Using the Grill

This multi-function oven offers you 2 different grilling

modes.

Use the “grill” mode

with the oven door ajar, placing

the food under the centre of the grill (situated on the 3rd

or 4th rack from the bottom).

To catch any fat and/or grease that may drip from the rack,

place the dripping pan provided on the first rack from the

bottom.

When using this mode, we recommend you set the en-

ergy level to the highest setting, even though lower levels

can be set, simply by adjusting the thermostat knob to the

desired level.

In models fitted with a rotisserie

, you can use the spit

kit provided when using the “grill” mode. In this case, cook

with the oven door shut, placing the spit kit on the third

oven rack from the bottom and the dripping pan on the

bottom rack to collect any sauce and /or dripping fat.

Setting

, “fan assisted grill”,only with the oven door

shut, is extremely useful for grilling foods rapidly, as the

distribution of heat makes it possible not only to brown

the surface, but also to cook the bottom part.

Moreover, it can also be used for browning foods at the

end of the cooking process, such as adding that gratin

finish to pasta bakes, for example.

When using this mode, place the grid on the 2nd or 3rd

oven rack from the bottom (see cooking table) then, to

prevent fat and grease from dripping onto the bottom of

the oven and thus smoke from forming, place a dripping-

pan on the 1st rack from the bottom.

Important: always use the grill with the oven door shut.

This will allow you both to obtain excellent results and to

save on energy (approximately 10%).

When using this mode, we advise you to set the thermostat

to 200°C, as it is the most efficient way to use the grill,

which is based on the use of infrared rays. However, this

does not mean you cannot use lower temperatures, simply

by adjusting the thermostat knob to the desired tempera-

ture.

Therefore the best results when using the grill modes

are obtained by placing the grid on the lower racks

(see cooking table) then, to prevent fat and grease

from dripping onto the bottom of the oven and smoke

from forming, place a dripping-pan on the 1st oven

rack from the bottom.

Baking Cakes

When baking cakes, always place them in a preheated

oven. Make sure you wait until the oven has been

preheated thoroughly (the red light “O” will turn off). Do

not open the oven door during baking to prevent the cake

from dropping. In general:

Pastry is too dry

Increase the temperature by 10°C and reduce the

cooking time.

Pastry dropped

Use less liquid or lower the temperature by 10°C.

Pastry is too dark on top

Place it on a lower rack, lower the temperature, and

increase the cooking time.

Cooked well on the inside but sticky on the

outside

Use less liquid, lower the temperature, and increase

the cooking time.

The pastry sticks to the pan

Grease the pan well and sprinkle it with a dusting of

flour or use greaseproof paper.

I used more than one level (in the function

"ventilated oven") and they are not all at the same

cooking point

Use a lower temperature setting. It is not necessary to

remove the food from all the racks at the same time.

Cooking Pizza

For best results when cooking pizza, use the “fan

assisted “

mode:

• Preheat the oven for at least 10 minutes;

• Use a light aluminium pizza pan, placing it on the grid

supplied with the oven. If the dripping pan is used, this

will extend the cooking time, making it difficult to get a

crispy crust;

• Do not open the oven door frequently while the pizza

is cooking;

• If the pizza has a lot of toppings (three of four), we

recommend you add the mozzarella cheese on top

halfway through the cooking process.

• When cooking pizza on two racks, use the 2nd and

4th with a temperature of 220°C and place the pizzas

in the oven after having preheated it for at least 10

minutes.

Cooking Fish and Meat

When cooking white meat, fowl and fish, use temperature

settings from 180 °C to 200 °C.

For red meat that should be well done on the outside while

tender and juicy in the inside, it is a good idea to start with

a high temperature setting (200°C-220°C) for a short time,

then turn the oven down afterwards.

In general, the larger the roast, the lower the temperature

setting. Place the meat on the centre of the grid and place

the dripping pan beneath it to catch the fat.

Make sure that the grid is inserted so that it is in the centre

of the oven. If you would like to increase the amount of

heat from below, use the low rack heights. For savoury

roasts (especially duck and wild game), dress the meat

with lard or bacon on the top.

Selector knob

setting

Food to be cooked

Weight

(in kg)

Cooking rack

position from

bottom

Preheating time

(minutes)

Thermostat

knob

setting

Cooking

time

(minutes)

Defrosting

All frozen food

Convection

Duck

Roast veal or beef

Pork roast

Biscuits (short pastry)

Tarts

200

180

65-75

70-75

70-80

15-20

30-35

Fan assisted

Pizza (on 2 racks)

Lasagne

Lamb

Roast chicken + potatoes

Mackerel

Plum-cake

Cream puffs (on 2 racks)

Biscuits (on 2 racks)

Sponge cake (on 1 rack)

Sponge cake (on 2 racks)

Savoury pies

0.5

1.0

1.5

2-4

220

200

180

170

190

180

170

200

15-20

30-35

50-60

60-75

30-35

40-50

20-25

10-15

15-20

20-25

25-30

Top Oven

Browning food to perfect

cooking

- 3/4 15 220 -

Grill

Soles and cuttlefish

Squid and prawn kebabs

Cod filet

Grilled vegetables

Veal steak

Cutlets

Hamburgers

Mackerels

Toasted sandwiches

n.° 4

3/4

Max

8-10

6-8

10-15

15-20

7-10

15-20

2-3

With rotisserie

Veal on the spit

Chicken on the spit

Lamb on the spit

1.0

1.5

1.0

Max

80-90

70-80

Fan assisted

grill

Grilled chicken

Cuttlefish

1.5

200

55-60

30-35

NB: cooking times are approximate and may vary according to personal taste. When cooking using the grill or fan

assisted grill, the dripping pan must always be placed on the 1st oven rack from the bottom.

Routine Maintenance and Cleaning

Before each operation, disconnect the appliance from

the electrical power supply. To ensure that the appli-

ance lasts a long time, it must be thoroughly cleaned fre-

quently, keeping in mind that:

· do not use steam equipment to clean the appliance

• the enamelled parts and the self-cleaning panels,

where present, are washed with warm water without

using any abrasive powders or corrosive substances

which could ruin them;

• the inside of the oven should be cleaned fairly often

while it is still warm, using warm water and detergent

followed by careful rinsing and drying;

· the electric hotplates should be cleaned with a damp

cloth and lubricated with a little oil while still warm;

• stainless steel may become marked if it comes into

contact with very hard water or harsh detergents

(containing phosphorous) for long periods of time. After

cleaning, it is advisable to rinse thoroughly and dry. It

is also recommended that drops of water be dried;

N.B.: Avoid closing the cover while the electric plates

are still warm. Remove any liquid from the lid before

opening it.

Replacing the Oven Lamp

• Disconnect the oven from the power supply by means

of the omnipolar switch used to connect the appliance

to the electrical mains; or disconnect the plug if it is

accessible.

• Remove the glass cover of the lamp-holder.

• Remove the lamp and replace it with a lamp resistant

to high temperatures (300°C) with the following speci-

fications:

- Voltage: 230V

- Wattage: 25W

- Socket: E14

• Replace the glass cover and connect the oven to the

mains.

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óå áõôü.

3 Áöïý áöáéñÝóåôå ôç óõóêåõáóßá, âåâáéùèåßôå ãéá ôçí

áêåñáéüôçôá ôçò óõóêåõÞò. Óå ðåñßðôùóç áìöéâïëßáò, ìç

÷ñçóéìïðïéÞóåôå ôç óõóêåõÞ, áëëÜ áðåõèõíèåßôå óå

åðáããåëìáôéêÜ åéäéêåõìÝíï ðñïóùðéêü. Ôá óôïé÷åßá

óõóêåõáóßáò (ðëáóôéêÝò óáêïýëåò, ðïëõóôõñüë, êáñöéÜ,

êëð.) äåí ðñÝðåé íá áöåèïýí ðñïóâÜóéìá óå ðáéäéÜ äéüôé

áðïôåëïýí äõíáôÝò ðçãÝò êéíäýíïõ.

4 Ç åãêáôÜóôáóç ðñÝðåé íá ãßíåé óýìöùíá ìå ôéò ïäçãßåò ôïõ

êáôáóêåõáóôÞ, áðü åðáããåëìáôéêÜ åéäéêåõìÝíï ðñïóùðéêü.

Ìéá ëáíèáóìÝíç åãêáôÜóôáóç ìðïñåß íá ðñïîåíÞóåé æçìéÝò

óå ðñüóùðá, æþá Þ áíôéêåßìåíá, Ýíáíôé ôùí ïðïßùí ï

êáôáóêåõáóôÞò äåí ìðïñåß íá èåùñçèåß õðåýèõíïò.

5 Ç çëåêôñéêÞ áóöÜëåéá ôçò óõóêåõÞò áõôÞò åîáóöáëßæåôáé

ìüíï üôáí ç ßäéá åßíáé óùóôÜ óõíäåäåìÝíç óôç åãêáôÜóôáóç

ôçò ãåßùóçò üðùò ðñïâëÝðåôáé áðü ôïõò éó÷ýïíôåò

êáíïíéóìïýò çëåêôñéêÞò áóöÜëåéáò. ÅëÝãîôå áí áõôÞ ç

âáóéêÞ ðñïûðüèåóç áóöáëåßáò ôçñåßôáé. Óå ðåñßðôùóç

áìöéâïëßáò, æçôåßóôå Ýíáí åîïíõ÷éóôéêü Ýëåã÷ï ôçò

åãêáôÜóôáóçò áðü åéäéêåõìÝíï åðáããåëìáôéêÜ ðñïóùðéêü.

Ï êáôáóêåõáóôÞò äåí ìðïñåß íá èåùñçèåß õðåýèõíïò ãéá

åíäå÷üìåíåò æçìéÝò ðñïêáëïýìåíåò áðü ôçí áðïõóßá

ãåßùóçò óôçí åãêáôÜóôáóç.

6 Ðñéí óõíäÝóåôå ôç óõóêåõÞ âåâáéùèåßôå üôé ôá óôïé÷åßá ôçò

ðéíáêßäáò áíôéóôïé÷ïýí ìå åêåßíá ôïõ çëåêôñéêïý äéêôýïõ.

7 Âåâáéùèåßôå üôé ç çëåêôñéêÞ ðáñï÷Þ ôçò åãêáôÜóôáóçò êáé

ôùí çëåêôñéêþí ðñéæþí åßíáé êáôÜëëçëåò ãéá ôç ìÝãéóôç éó÷ý

ôçò óõóêåõÞò ðïõ áíáöÝñåôáé óôçí ðéíáêßäá. Óå ðåñßðôùóç

áìöéâïëßáò íá áðåõèýíåóôå óå Üôïìï åðáããåëìáôéêÜ

åéäéêåõìÝíï.

8 ÊáôÜ ôçí åãêáôÜóôáóç ðñÝðåé íá ðñïíïÞóåôå ãéá Ýíáí

ðïëõðïëéêü äéáêüðôç ìå áðüóôáóç áíïßãìáôïò ôùí åðáöþí

ßóç Þ ìåãáëýôåñç ôùí 3 mm.

9 Óå ðåñßðôùóç áóõìâáôüôçôáò ìåôáîý ðñßæáò êáé âýóìáôïò

ôçò óõóêåõÞò æçôÞóôå ôçí áíôéêáôÜóôáóç ôçò ðñßæáò ìå

Üëëç êáôÜëëçëïõ ôýðïõ áðü ðñïóùðéêü åðáããåëìáôéêÜ

åéäéêåõìÝíï. Ôï ôåëåõôáßï, åéäéêüôåñá, èá ðñÝðåé åðßóçò íá

âåâáéùèåß üôé ç äéáôïìÞ ôùí êáëùäßùí ôçò ðñßæáò åßíáé

êáôÜëëçëç ãéá ôçí éó÷ý ðïõ áðïññïöÜôáé áðü ôç óõóêåõÞ.

ÃåíéêÜ äåí óõíéóôÜôáé ç ÷ñÞóç ðñïóáñìïóôéêþí,

ðïëýðñéæùí Þ/êáé ðñïåêôÜóåùí. ¼ôáí ç ÷ñÞóç ôïõò

êáôáóôåß áíáãêáßá èá ðñÝðåé íá ÷ñçóéìïðïéÞóåôå ìüíï áðëÜ

ðñïóáñìïóôéêÜ Þ ðïëýðñéæá êáé ðñïåêôÜóåéò óýìöùíá ìå

ôïõò éó÷ýïíôåò êáíïíéóìïýò áóöÜëåéáò, ðñïóÝ÷ïíôáò üìùò

íá ìçí îåðåñÜóåôå ôï üñéï ðáñï÷Þò óå ôéìÝò ñåýìáôïò, ðïõ

åßíáé ôõðùìÝíï óôï áðëü ðñïóáñìïóôéêü êáé óôéò

ðñïåêôÜóåéò êáé åêåßíï ôçò ìÝãéóôçò éó÷ýïò ðïõ åßíáé

ôõðùìÝíï óôï ðïëýðñéæï.

10 Ìçí áöÞíåôå ôç óõóêåõÞ Üóêïðá óõíäåäåìÝíç. Íá êëåßíåôå

ôï ãåíéêü äéáêüðôç ôçò óõóêåõÞò üôáí áõôÞ äå

÷ñçóéìïðïéåßôáé.

11 Ìç âïõëþíåôå ôá áíïßãìáôá Þ ôéò åóï÷Ýò áåñéóìïý Þ

áðïâïëÞò ôçò èåñìüôçôáò.

12 Ôï êáëþäéï ôñïöïäïóßáò ôçò óõóêåõÞò áõôÞò äåí ðñÝðåé

íá áíôéêáèßóôáôáé áðü ôï ÷ñÞóôç. Óå ðåñßðôùóç âëÜâçò

ôïõ êáëùäßïõ, ãéá ôçí áíôéêáôÜóôáóÞ ôïõ áðåõèõíèåßôå óå

Ýíá åîïõóéïäïôçìÝíï áðü ôïí êáôáóêåõáóôÞ êÝíôñï

ôå÷íéêÞò õðïóôÞñéîçò.

13 Ç óõóêåõÞ áõôÞ ðñïïñßæåôáé ìüíï ãéá ôç ÷ñÞóç ãéá ôçí

ïðïßá áðïêëåéóôéêÜ ó÷åäéÜóôçêå. ÊÜèå Üëëç ÷ñÞóç (ãéá

ðáñÜäåéãìá: èÝñìáíóç ÷þñùí) åßíáé áêáôÜëëçëç êáé

óõíåðþò åðéêßíäõíç. Ï êáôáóêåõáóôÞò äåí ìðïñåß íá

èåùñçèåß õðåýèõíïò ãéá åíäå÷üìåíåò æçìéÝò ðñïêáëïýìåíåò

áðü ÷ñÞóç áêáôÜëëçëç, åóöáëìÝíç êáé áíïñèüäïîç.

14 Ç ÷ñÞóç ïðïéáóäÞðïôå çëåêôñéêÞò óõóêåõÞò óõíåðÜãåôáé

ôçí ôÞñçóç ïñéóìÝíùí âáóéêþí êáíüíùí. Åéäéêüôåñá:

 ìçí áããßæåôå ôç óõóêåõÞ ìå ÷Ýñéá Þ ðüäéá âñåãìÝíá.

 ìç ÷ñçóéìïðïéåßôå ôç óõóêåõÞ ìå ãõìíÜ ðüäéá

 ìç ÷ñçóéìïðïéåßôå, ðáñÜ ìüíï ìå éäéáßôåñç ðñïöýëáîç,

ðñïåêôÜóåéò

 ìçí ôñáâÜôå ôï êáëþäéï ôñïöïäïóßáò Þ ôçí ßäéá ôç

óõóêåõÞ ãéá íá ôç âãÜëåôå áðü ôçí ðñßæá ñåýìáôïò.

 ìçí áöÞíåôå åêôåèåéìÝíç ôç óõóêåõÞ óå áôìïóöáéñéêïýò

ðáñÜãïíôåò (âñï÷Þ, Þëéï, êëð.).

 ìçí åðéôñÝðåôå ôç ÷ñÞóç ôçò óõóêåõÞò áðü ðáéäéÜ Þ

áðü Üôïìá ìç éêáíÜ, ÷ùñßò åðéôÞñçóç.

15 Ðñéí áðü ïðïéïäÞðïôå êáèáñéóìü Þ óõíôÞñçóç, íá âãÜæåôå

ôç óõóêåõÞ áðü ôï äßêôõï çëåêôñéêÞò ôñïöïäïóßáò,

âãÜæïíôáò ôï âýóìá Þ êëåßíïíôáò ôï äéáêüðôç ôçò

åãêáôÜóôáóçò.

16 Áí áðïöáóßóåôå íá ìç ÷ñçóéìïðïéåßôå ðéá ôç óõóêåõÞ,

óõóôÞíåôáé íá ôçí êáôáóôÞóåôå áíåíåñãÞ êüâïíôáò ôï

êáëþäéï ôçò ôñïöïäïóßáò, áöïý âãÜëåôå ôï âýóìá áðü ôçí

çëåêôñéêÞ ðñßæá. Áêüìç, óõóôÞíåôáé íá êáôáóôÞóåôå

áêßíäõíá åêåßíá ôá ìÝñç ôçò óõóêåõÞò ðïõ ìðïñåß íá

êáôáóôïýí åðéêßíäõíá, åéäéêÜ ãéá ôá ðáéäéÜ ðïõ èá

ìðïñïýóáí íá ÷ñçóéìïðïéÞóïõí ôçí Ü÷ñçóôç óõóêåõÞ ãéá

ôá ðáé÷íßäéá ôïõò.

17 Ìçí îå÷íÜôå üôé ç ðåñéï÷Þ ìáãåéñÝìáôïò ðáñáìÝíåé æåóôÞ

ãéá ôïõëÜ÷éóôïí ìéóÞ þñá ìåôÜ ôï óâÞóéìï. ÐñïóÝîôå íá

ìçí áðïèÝôåôå áóõíáßóèçôá óêåýç Þ áíôéêåßìåíá óôçí áêüìç

æåóôÞ ðåñéï÷Þ.

18 Ìçí áíÜâåôå ôéò ðåñéï÷Ýò ìáãåéñÝìáôïò áí õðÜñ÷ïõí öýëëá

áëïõìéíßïõ Þ ðëáóôéêÜ õëéêÜ óôçí åðéöÜíåéá.

19 Ìçí ðëçóéÜæåôå óôéò èåñìÝò ðåñéï÷Ýò ìáãåéñÝìáôïò.

20 ×ñçóéìïðïéþíôáò ìéêñÝò ïéêéáêÝò çëåêôñéêÝò óõóêåõÝò

ðëçóßïí ôçò åðéöÜíåéáò ðñïóÝîôå þóôå ôï êáëþäéï

ôñïöïäïóßáò íá ìçí áêïõìðÜåé óôá èåñìÜ ìÝñç

21 ÐñïóÝîôå þóôå ïé ëáâÝò ôùí êáôóáñïëþí íá åßíáé óôñáììÝíåò

óôï åóùôåñéêü ôçò åðéöÜíåéáò ãéá íá ìçí ôéò ÷ôõðÞóåôå

ôõ÷áßá.

22 Ìçí áöÞíåôå ðïôÝ ìéá ðåñéï÷Þ ìáãåéñÝìáôïò áíáììÝíç ÷ùñßò

íá õðÜñ÷åé êÜðïéá êáôóáñüëá åðÜíù, äéüôé óôçí ðåñßðôùóç

áõôÞ ç èÝñìáíóç èá åßíáé ìÝãéóôç óå óõíôïìüôáôï ÷ñïíéêü

äéÜóôçìá, ìå åíäå÷üìåíåò æçìéÝò ãéá ôá èåñìáíôéêÜ óôïé÷åßá.

23 ¼ôáí ôï ãêñéë Þ ï öïýñíïò åßíáé óå ëåéôïõñãßá, ôá

ðñïóâÜóéìá ìÝñç ìðïñåß íá èåñìáíèïýí ðïëý. Åßíáé

óêüðéìï íá êñáôÜôå ôá ðáéäéÜ óå êÜðïéá áðüóôáóç.

24 Íá åëÝã÷åôå ðÜíôá áí ïé åðéëïãåßò åßíáé óôç èÝóç ·/o üôáí

ç óõóêåõÞ äåí ÷ñçóéìïðïéåßôáé.

25 Áí ç êïõæßíá ôïðïèåôçèåß óå ìéá âÜóç, ðÜñôå êáôÜëëçëá

ìÝôñá þóôå ç óõóêåõÞ íá ìç ãëéóôñÜåé áðü ôç âÜóç áõôÞ.

Ãéá ôç äéáóöÜëéóç ôçò áðïôåëåóìáôéêüôçôáò êáé ôçò áóöÜëåéáò áõôÞò ôçò ïéêéáêÞò çëåêôñéêÞò óõóêåõÞò:

 íá áðåõèýíåóôå áðïêëåéóôéêÜ óôá åîïõóéïäïôçìÝíá êÝíôñá ôå÷íéêÞò õðïóôÞñéîçò

 íá æçôÜôå ðÜíôá ôç ÷ñçóéìïðïßçóç áõèåíôéêþí áíôáëëáêôéêþí

ÅãêáôÜóôáóç

Ïé ïäçãßåò ðïõ áêïëïõèïýí áðåõèýíïíôáé óôïí åéäéêåõìÝíï

ôå÷íéêü þóôå íá óõíôåëÝóåé ôéò åñãáóßåò åãêáôÜóôáóçò,

ñýèìéóçò êáé ôå÷íéêÞò óõíôÞñçóçò ìå ôïí ðëÝïí ïñèü ôñüðï

êáé óýìöùíá ìå ôïõò éó÷ýïíôåò êáíïíéóìïýò.

Óçìáíôéêü åðÝìâáóç ñýèìéóçò, óõíôÞñçóçò êëð. ÐñÝðåé

íá äéåíåñãçèåß ìå ôçí çëåêôñéêÞ óõóêåõÞ çëåêôñéêÜ

áðïóõíäåäåìÝíç.

ÔïðïèÝôçóç

Ç êïõæßíá ÷áñáêôçñßæåôáé áðü âáèìü ðñïóôáóßáò êáôÜ

ôùí õðåñâïëéêþí èåñìÜíóåùí ôýðïõ X, óõíåðþò åßíáé

äõíáôÞ ç åãêáôÜóôáóç äßðëá áðü Ýðéðëá ôï ýøïò ôùí

ïðïßùí äåí îåðåñíÜåé åêåßíï ôçò åðéöÜíåéáò åñãáóßáò.

Ïñéæïíôßùóç (õðÜñ÷åé ìüíï óå ïñéóìÝíá ìïíôÝëá)

Óôï êÜôù ìÝñïò ôçò óõóêåõÞò âñßóêïíôáé 4 ðïäáñÜêéá

óôÞñéîçò ðïõ ñõèìßæïíôáé ìå âßäåò ðïõ åðéôñÝðïõí ôç

âåëôßùóç ôçò ïñéæïíôßùóçò ôçò óõóêåõÞò, áí ÷ñåéáóôåß. Åßíáé

áíáãêáßï íá åßíáé ôïðïèåôçìÝíç ç óõóêåõÞ ïìïéüìïñöá.

Óõíáñìïëüãçóç ðïäáñéêþí (õðÜñ÷åé ìüíï óå

ïñéóìÝíá ìïíôÝëá)

ÐáñÝ÷ïíôáé ðïäáñÜêéá ãéá óõíáñìïëüãçóç áñèñùôÜ êÜôù

áðü ôç âÜóç ôçò êïõæßíáò.

Óõíáñìïëüãçóç êáëùäßïõ ôñïöïäïóßáò

¢íïéãìá ðéíáêßäáò áêñïäåêôþí:

 ×ñçóéìïðïéþíôáò Ýíá êáôóáâßäé, êñáôÞóôå êüíôñá óôéò

ðëåõñéêÝò ãëùóóßôóåò ôïõ êáðáêéïý ôçò ðéíáêßäáò

áêñïäåêôþí.

 ÔñáâÞîôå êáé áíïßîôå ôï êáðÜêé ôçò ðéíáêßäáò áêñïäåêôþí.

Ãéá ôçí ôïðïèÝôçóç ôïõ êáëùäßïõ åêôåëÝóôå ôá ðáñáêÜôù:

 îåâéäþóôå ôç âßäá ôïõ êáëùäéïäÝôç êáé ôéò âßäåò ôùí

åðáöþí

Óçìåßùóç: ïé ãÝöõñåò åßíáé äéåõèåôçìÝíåò áðü ôï

ÅñãïóôÜóéï ãéá ôç óýíäåóç óå 230V ìïíïöáóéêÜ (åéê. A).

 ãéá ôçí åêôÝëåóç ôùí çëåêôñéêþí óõíäÝóåùí ôùí åéê. C

êáé åéê. D, ÷ñçóéìïðïéÞóôå ôéò äýï ãÝöõñåò ðïõ

âñßóêïíôáé åíôüò ôïõ êéâùôßïõ (åéê. B - ó÷åôéêü P)

 óôåñåþóôå ôï êáëþäéï ôñïöïäïóßáò óôï áíôßóôïé÷ï

êáëùäéïäÝôç êáé êëåßóôå ôï êáðÜêé.

230V 1N~

H07RN-F 3x4 CEI-UNEL 35364

Åéê. A

Åéê. B

NL2L1

400V 2N~

H05RR-F 4x2.5 CEI-UNEL 35363

Åéê. C

NL3L1L2

400V 3N~

H05RR-F 5x2.5 CEI-UNEL 35363

Åéê. D

Óýíäåóç ôïõ êáëùäßïõ ôñïöïäïóßáò óôï äßêôõï

ÌïíôÜñåôå óôï êáëþäéï Ýíá âýóìá êáíïíéêïðïéçìÝíï ãéá

ôï öïñôßï ðïõ áíáöÝñåôáé óôçí ðéíáêßäá ÷áñáêôçñéóôéêþí,

óôçí ðåñßðôùóç Üìåóçò óýíäåóçò óôï äßêôõï ðñÝðåé íá

ðáñåìâÜëëåôå ìåôáîý ôçò óõóêåõÞò êáé ôïõ äéêôýïõ Ýíáí

ðïëõðïëéêü äéáêüðôç ìå åëÜ÷éóôï Üíïéãìá ìåôáîý ôùí

åðáöþí 3 mm êáôÜëëçëï ãéá ôï öïñôßï êáé ðïõ íá

éêáíïðïéåß ôïõò éó÷ýïíôåò êáíïíéóìïýò (ôï óýñìá ãåßùóçò,

êéôñéíï-ðñÜóéíïõ ÷ñþìáôïò, äåí ðñÝðåé íá äéáêüðôåôáé áðü

ôï äéáêüðôç). Ôï êáëþäéï ôñïöïäïóßáò ðñÝðåé íá åßíáé

ôïðïèåôçìÝíï Ýôóé ðïõ íá ìçí öôÜíåé êáíÝíá óçìåßï ôïõ

èåñìïêñáóßá ìåãáëýôåñç êáôÜ 50°C áðü åêåßíç ôïõ

ðåñéâÜëëïíôïò.

Ðñéí äéåíåñãÞóåôå ôç óýíäåóç âåâáéùèåßôå üôé:

 ç ðåñéïñéóôéêÞ âáëâßäá êáé ç ïéêéáêÞ åãêáôÜóôáóç íá

ìðïñïýí íá õößóôáíôáé ôï öïñôßï ôçò óõóêåõÞò (âëÝðå

ðéíáêßäá ÷áñáêôçñéóôéêþí).

 ç åãêáôÜóôáóç ôñïöïäïóßáò íá åßíáé åöïäéáóìÝíç ìå

áðïôåëåóìáôéêÞ óýíäåóç ãåßùóçò óýìöùíá ìå ôïõò

êáíïíéóìïýò êáé ôéò äéáôÜîåéò ôïõ íüìïõ.

 ç ðñßæá Þ ï ðïëõðïëéêüò äéáêüðôçò íá åßíáé åýêïëá

ðñïóâÜóéìïé ìå ôçí óõóêåõÞ åãêáôåóôçìÝíç.

Ôå÷íéêÜ ÷áñáêôçñéóôéêÜ

Ç êïõæßíá ìå ðïëõëåéôïõñãéêü öïýñíï

Öïýñíïò

ÄéáóôÜóåéò (HxLxP): 32x43,5x40 cm

¼ãêïò: 56 Ëßôñá

ÌÝãéóôç áðïññüöçóç Öïýñíïõ: 2250 W

ÙöÝëéìåò äéáóôÜóåéò ôïõ óõñôáñéïý èÝñìáíóçò ôñïößìùí:

ðëÜôïò cm. 46

âÜèïò cm. 42

ýøïò cm. 8.5

ÇëåêôñéêÞ ÅðéöÜíåéá

Ôá÷åßá Ø 180 mm: 2000 W

ÊáíïíéêÞ Ø 110 mm: 600 W

ÊáíïíéêÞ Ø 220 mm: 2000 W

ÌÝãéóôç áðïññüöçóç ÇëåêôñéêÞò ÅðéöÜíåéáò: 6600 W

ÔÜóç êáé Óõ÷íüôçôá

230V/400V 3N AC 50/60 Hz

ENERGY LABEL

Ïäçãßá 2002/40/CE ãéá ôçí åôéêÝôá ôùí çëåêôñéêþí öïýñíùí

Êáíïíéóìüò EN 50304

ÊáôáíÜëùóç åíÝñãåéáò ÄõíáìéêÞò áãùãéìüôçôáò

ëåéôïõñãßá èÝñìáíóçò:

Áåñüèåñìïò

ÊáôáíÜëùóç åíÝñãåéáò äÞëùóç Êáôçãïñßáò ÖõóéêÞò äéÜäïóçò

ôçò èåñìüôçôáò

ëåéôïõñãßá èÝñìáíóçò: Óôáôéêüò

Ç óõóêåõÞ áõôÞ åßíáé óýìöùíç ìå ôéò áêüëïõèåò

ÊïéíïôéêÝò Ïäçãßåò:

- 73/23/CEE ôçò 19/02/73 (×áìçëÞ ÔÜóç) êáé

ìåôáãåíÝóôåñåò ôñïðïðïéÞóåéò.

- 89/336/CEE ôçò 03/05/89 (ÇëåêôñïìáãíçôéêÞ

Óõìâáôüôçôá) êáé ìåôáãåíÝóôåñåò ôñïðïðïéÞóåéò.

- 93/68/CEE ôçò 22/7/93 êáé ìåôáãåíÝóôåñåò

ôñïðïðïéÞóåéò.

A ÅðéöÜíåéá óõãêñÜôçóçò åíäå÷üìåíçò õðåñ÷åßëéóçò

B ÇëåêôñéêÝò åóôßåò

C Ðßíáêáò ïñãÜíùí

D ÐëÝãìá ôïõ öïýñíïõ

E ËéðïóõëëÝêôçò Þ ðéÜôï ìáãåéñÝìáôïò

F Ñõèìéæüìåíá ðïäáñÜêéá

H Ôï åíäåéêôéêü öùôÜêé ëåéôïõñãßáò ôùí çëåêôñéêþí åóôéþí

L ÅðéëïãÝáò öïýñíïõ

M ÅðéëïãÝáò èåñìïóôÜôç

N Åðéëïãåßò ÷åéñéóìïý ôùí çëåêôñéêþí åóôéþí

O Ôï åíäåéêôéêü öùôÜêé ôïõ èåñìïóôÜôç öïýñíïõ

S Ï åðéëïãÝáò ÷ñïíïìÝôñïõ ôÝëïõò ìáãåéñÝìáôïò

L M S

Ïäçãßåò ÷ñÞóçò

Ç åðéëïãÞ ôùí äéáöüñùí ëåéôïõñãéþí ðïõ õðÜñ÷ïõí óôçí

êïõæßíá ãßíåôáé åíåñãþíôáò óôéò äéáôÜîåéò êáé óôá üñãáíá

÷åéñéóìïý ðïõ âñßóêïíôáé óôïí ðßíáêá ïñãÜíùí ôçò ßäéáò.

Ðñïóï÷Þ: Óôï ðñþôï Üíáììá óáò óõìâïõëåýïõìå íá

ëåéôïõñãÞóåôå ôï öïýñíï Üäåéï ãéá ðåñßðïõ ìéóÞ þñá ìå

ôï èåñìïóôÜôç óôï ìÝãéóôï êáé ìå ôçí ðüñôá êëåéóôÞ. Ìå

ôï ðÝñáò ôïõ ÷ñüíïõ áõôïý óâÞóôå ôïí, áíïßîôå ôçí ðüñôá

êáé áåñßóôå ôï ÷þñï. Ç ïóìÞ ðïõ ìåñéêÝò öïñÝò áíáäýåôáé

êáôÜ ôçí åñãáóßá áõôÞ ïöåßëåôáé óôçí åîÜôìéóç ôùí ïõóéþí

ðïõ ÷ñçóéìïðïéÞèçêáí ãéá ôçí ðñïóôáóßá ôïõ öïýñíïõ

êáôÜ ôï ÷ñïíéêü äéÜóôçìá ðïõ ìåóïëáâåß ìåôáîý ôçò

ðáñáãùãÞò êáé ôçò åãêáôÜóôáóçò ôïõ ðñïúüíôïò.

Ðñïóï÷Þ: ×ñçóéìïðïéÞóôå ôçí ðñþôç èÝóç áðü êÜôù,

ôïðïèåôþíôáò ôï ëéðïóõëëÝêôç ðïõ óáò ðáñÝ÷åôáé ãéá íá

óõëëÝîåôå ÷õìïýò Þ/êáé ëßðç, ìüíï óôçí ðåñßðôùóç

øçóéìÜôùí óôï ãêñéë Þ ìå óïýâëá (õðÜñ÷åé ìüíï óå

ïñéóìÝíá ìïíôÝëá). Ãéá ôá Üëëá øçóßìáôá ìç

÷ñçóéìïðïéåßôå ðïôÜ ôçí ðñþôç èÝóç áðü êÜôù êáé ìçí

áêïõìðÜôå ðïôÝ áíôéêåßìåíá óôç âÜóç ôïõ öïýñíïõ åíþ

ìáãåéñåýåôå äéüôé èá ìðïñïýóáôå íá ðñïêáëÝóåôå æçìéÝò

óôï óìÜëôï. Ôïðïèåôåßôå ðÜíôá ôá óêåýç óáò øçóßìáôïò

(ðõñÝî, öéëì áëïõìéíßïõ, êëð.) óôï ðëÝãìá ðïõ óáò

ðáñÝ÷åôáé ìå ôç óõóêåõÞ, åéóáãìÝíï êáôÜëëçëá óôïõò

ïäçãïýò ôïõ öïýñíïõ.

Ðñïóï÷Þ: ãéá ôç ÷ñçóéìïðïßçóç ôïõ öïýñíïò óå

÷åéñïêßíçôç ëåéôïõñãßá, áðïêëåßïíôáò äçëáäÞ ôïí

ðñïãñáììáôéóôÞ ôÝëïò ìáãåéñÝìáôïò, ðñÝðåé íá êÜíåôå íá

óõìðÝóåé ôï óýìâïëï

ìå ôç óôáèåñÞ áíáöïñÜ ôçò

ðñüóïøçò.

Ïé åðéëïãåßò ôïõ öïýñíïõ

Ï ðïëõëåéôïõñãéêüò öïýñíïò óõíåíþíåé óå ìéá óõóêåõÞ ôá

ðñïôåñÞìáôá ôùí ðáñáäïóéáêþí öïýñíùí öõóéêÞò áãùãÞò

ôçò èåñìüôçôáò: óôáôéêïß ìå åêåßíá ôùí óýã÷ñïíùí öïýñíùí

äõíáìéêÞò áãùãÞò ôçò èåñìüôçôáò: áåñüèåñìïé.

Åßíáé ìéá óõóêåõÞ åîáéñåôéêÜ åõÝëéêôç ðïõ åðéôñÝðåé ôçí

åðéëïãÞ ìå åýêïëï êáé áóöáëÞ ôñüðï ìåôáîý 5

äéáöïñåôéêþí ìåèüäùí øçóßìáôïò. Ç åðéëïãÞ ôùí äéáöüñùí

ðñïóöåñüìåíùí ëåéôïõñãéþí åðéôõã÷Üíåôáé åíåñãþíôáò

óôïõò åðéëïãåßò L êáé ôïõ èåñìïóôÜôç Ì ðïõ õðÜñ÷ïõí

óôïí ðßíáêá ïñãÜíùí.

Öïýñíïò Áðüøõîçò

ÈÝóç åðéëïãÝá èåñìïóôÜôç M: ïðïéáäÞðïôå

Ï áíåìéóôÞñáò óôï âÜèïò ôïõ öïýñíïõ êõêëïöïñåß ôïí áÝñá

óå èåñìïêñáóßá ðåñéâÜëëïíôïò ãýñù áðü ôï ôñüöéìï.

Åíäåßêíõôáé ãéá ôçí áðüøõîç ïðïéïõäÞðïôå åßäïõò

ôñïößìïõ, áëëÜ åéäéêüôåñá ãéá ôñüöéìá åõáßóèçôá ðïõ äåí

èÝëïõí èåñìüôçôá üðùò ãéá ðáñÜäåéãìá: ôïýñôåò ðáãùôïý,

ãëõêÜ êñÝìáò Þ ìå óáíôéãß, ãëõêÜ öñïýôùí. Ï ÷ñüíïò

áðüøõîçò ìåéþíåôáé ðåñßðïõ óôï ìéóü. Óôçí ðåñßðôùóç

êñåáôéêþí, øáñéêþí Þ øùìéïý ìðïñåßôå íá åðéôá÷ýíåôå

÷ñçóéìïðïéþíôáò ôç ëåéôïõñãßá ðïëëáðëþí øçóéìÜôùí

èÝôïíôáò ìéá èåñìïêñáóßá 80° - 100°C.

Óôáôéêüò Öïýñíïò

ÈÝóç åðéëïãÝá èåñìïóôÜôç M: Ìåôáîý 60°C êáé Max.

Óôç èÝóç áõôÞ áíÜâïõí ôá äýï èåñìáíôéêÜ óôïé÷åßá, ôï

êÜôù êáé ôï åðÜíù. Åßíáé ï êëáóéêüò öïýñíïò ôçò ãéáãéÜò

ðïõ üìùò ôïí öÝñáìå óå Ýíá åêðëçêôéêü åðßðåäï äéáíïìÞò

ôçò èåñìïêñáóßáò êáé óõãêñÜôçóçò ôçò êáôáíÜëùóçò. Ï

ðáñáäïóéáêüò óôáôéêüò ðáñáìÝíåé áîåðÝñáóôïò óôéò

ðåñéðôþóåéò ðïõ èÝëåôå íá ìáãåéñÝøåôå öáãçôÜ ìå

óõóôáôéêÜ ðïõ áðïôåëïýíôáé áðü äýï Þ ðåñéóóüôåñá

óôïé÷åßá ôá ïðïßá èá ó÷çìáôßóïõí Ýíá ðéÜôï üðùò ãéá

ðáñÜäåéãìá: ëÜ÷áíï ìå ÷ïéñéíÜ ðáúäÜêéá, ìðáêáëÜ áëÜ

óðáíéüëá, óôïêáößóï áëÜ áíêïíåôÜíá, ôñõöåñÜ êïììÜôéá

âïäéíïý ìå ñýæé êëð... ÅîáéñåôéêÜ áðïôåëÝóìáôá

åðéôõã÷Üíïíôáé óôçí ðñïåôïéìáóßá ðéÜôùí ìå âÜóç êñÝáôá

âïäéíÜ Þ ìïó÷áñßóéá üðùò: ìðñáæÝ, óôéöÜäï, gulasch,

êõíÞãé, ÷ïéñéíü ìðïýôé êëð... ðïõ áðáéôïýí áñãü øÞóéìï

ìå óôáèåñÞ ðñïóèÞêç õãñþí. ÏðùóäÞðïôå ðáñáìÝíåé ôï

êáëýôåñï óýóôçìá øçóßìáôïò ãéá ôá ãëõêÜ, ãéá ôá öñïýôá

êáé ãéá ôá øçóßìáôá ìå óêåýç óêåðáóôÜ åéäéêÜ ãéá ôá

øçóßìáôá óôï öïýñíï. Óôï øÞóéìï óôïí óôáôéêü öïýñíï

÷ñçóéìïðïéåßôå Ýíá ìüíï åðßðåäï, äéüôé óå ðåñéóóüôåñá

åðßðåäá èá åß÷áôå ìéá êáêÞ êáôáíïìÞ ôçò èåñìïêñáóßáò.

×ñçóéìïðïéþíôáò ôá äéÜöïñá äéáèÝóéìá åðßðåäá ìðïñåßôå

íá óôáèìßóåôå ôçí ðïóüôçôá èåñìüôçôáò ìåôáîý ôïõ åðÜíù

êáé êÜôù ìÝñïõò. Áí ôï øÞóéìï áðáéôåß ðåñéóóüôåñç

èåñìüôçôá áðü êÜôù Þ áðü ðÜíù, ÷ñçóéìïðïéÞóôå

áíôßóôïé÷á ôá êÜôù Þ åðÜíù åðßðåäá.

Öïýñíïò Áåñüèåñìïò

ÈÝóç åðéëïãÝá èåñìïóôÜôç M: Ìåôáîý 60°C êáé Max.

Åíåñãïðïéïýíôáé ôá èåñìáíôéêÜ óôïé÷åßá êáé ôßèåôáé óå

ëåéôïõñãßá ï áíåìéóôÞñáò. ÅðåéäÞ ç èåñìüôçôá åßíáé

óôáèåñÞ êáé ïìïéüìïñöç óå üëï ôï öïýñíï, ï áÝñáò øÞíåé

êáé ñïäïêïêêéíßæåé ôï öáãçôü ïìïéüìïñöá óå üëá ôá óçìåßá.

Ìðïñåßôå íá ìáãåéñÝøåôå ôáõôü÷ñïíá áêüìç êáé öáãçôÜ

äéáöïñåôéêÜ ìåôáîý ôïõò, áñêåß ïé èåñìïêñáóßåò øçóßìáôïò

íá åßíáé ßäéåò. Ìðïñåßôå íá ÷ñçóéìïðïéÞóåôå ìÝ÷ñé Ýíá

ìÝãéóôï 2 åðéðÝäùí ôáõôü÷ñïíá áêïëïõèþíôáò ôéò

ðñïåéäïðïéÞóåéò ôçò ðáñáãñÜöïõ Ôáõôü÷ñïíï øÞóéìï óå

ðåñéóóüôåñá åðßðåäá.

Ç ëåéôïõñãßá áõôÞ åíäåßêíõôáé éäéáßôåñá ãéá ðéÜôá ðïõ

áðáéôïýí ôñáãÜíéóìá Þ ãéá ðéÜôá ðïõ áðáéôïýí

ðáñáôåôáìÝíï øÞóéìï ãéá ðáñÜäåéãìá: ëáæÜíéá, ðáóôßôóéï,

êïôüðïõëï êáé ðáôÜôåò øçôÝò, êëð... ÓçìáíôéêÜ

ðëåïíåêôÞìáôá åðéôõã÷Üíïíôáé óôï øÞóéìï øçôþí êñÝáôïò

äéüôé ç êáëýôåñç êáôáíïìÞ èåñìïêñáóßáò åðéôñÝðåé ôç ÷ñÞóç

÷áìçëüôåñùí èåñìïêñáóéþí ðïõ ìåéþíïõí ôçí äéáöõãÞ ôùí

æïõìéþí äéáôçñþíôáò ôï êñÝáò ðéï ìáëáêü ìå ìéêñüôåñç

áðþëåéá âÜñïõò. Ï öïýñíïò Áåñüèåñìùí ØçóéìÜôùí

åêôéìÜôáé éäéáßôåñá ãéá ôï øÞóéìï ôùí øáñéêþí ðïõ ìðïñïýí

íá ìáãåéñåõôïýí ìå åëÜ÷éóôç ðñïóèÞêç ìðá÷áñéêþí

äéáôçñþíôáò Ýôóé áíáëëïßùôç ôç ãåýóç êáé ôçí üøç.

Dessert: óßãïõñá áðïôåëÝóìáôá åðéôõã÷Üíïíôáé øÞíïíôáò

êÝéê æýìçò.

Ç ëåéôïõñãßá Áåñüèåñìïò ìðïñåß åðßóçò íá ÷ñçóéìïðïéçèåß

ãéá ìéá ôá÷åßá áðüøõîç ëåõêïý êáé êüêêéíïõ êñÝáôïò,

øùìéïý, èÝôïíôáò ìéá èåñìïêñáóßá 80°C. Ãéá íá áðïøýîåôå

ðéï åõáßóèçôá ôñüöéìá ìðïñåßôå íá èÝóåôå 60°C Þ íá

÷ñçóéìïðïéÞóåôå ìüíï ôçí êõêëïöïñßá êñýïõ áÝñá èÝôïíôáò

ôïí åðéëïãÝá ôïõ èåñìïóôÜôç óôïõò 0°C.

Öïýñíïò åðÜíù

ÈÝóç åðéëïãÝá èåñìïóôÜôç M: Ìåôáîý 60°C êáé Max.

ÁíÜâåé ôï åðÜíù èåñìáíôéêü óôïé÷åßï.

Ç ëåéôïõñãßá áõôÞ ìðïñåß íá ÷ñçóéìïðïéåßôáé ãéá

óõìðëÞñùóç ôïõ øçóßìáôïò.

Grill

ÈÝóç åðéëïãÝá èåñìïóôÜôç M: Max.

ÁíÜâåé ôï åðÜíù êåíôñéêü èåñìáíôéêü óôïé÷åßï êáé ôßèåôáé óå

ëåéôïõñãßá ç óïýâëá.

Ç áñêåôÜ õøçëÞ êáé Üìåóç èåñìïêñáóßá ôïõ ãêñéë

åðéôñÝðåé ôï Üìåóï åðéöáíåéáêü ñïäïêïêêßíéóìá ôùí

êñåáôéêþí ðïõ åìðïäßæïíôáò ôçí áðþëåéá ôùí ÷õìþí (æïõìß)

ôá äéáôçñåß ðéï ôñõöåñÜ åóùôåñéêÜ. Ôï øÞóéìï óôï ãêñéë

óõíéóôÜôáé éäéáßôåñá ãéá åêåßíá ôá öáãçôÜ ðïõ áðáéôïýí

õøçëÞ åðéöáíåéáêÞ èåñìïêñáóßá: ìðñéæüëåò âïäéíÝò êáé

ìïó÷áñßóéåò, entrecote, öéëÝôï, ÷Üìðïõñãêåñ êëð....

ÏñéóìÝíá ðáñáäåßãìáôá ÷ñÞóçò áíáöÝñïíôáé óôçí

ðáñÜãñáöï ÐñáêôéêÝò óõìâïõëÝò ãéá ôï øÞóéìï.

Grill Áåñüèåñìï

ÈÝóç åðéëïãÝá èåñìïóôÜôç M: Ìåôáîý 60°C êáé 200°C.

ÁíÜâåé ôï åðÜíù êåíôñéêü èåñìáíôéêü óôïé÷åßï êáé ôßèåôáé óå

ëåéôïõñãßá o áíåìéóôÞñáò.

ÓõíäõÜæåé ôçí èåñìéêÞ áêôéíïâïëßá ìéáò êáôåýèõíóçò ìå ôçí

äõíáìéêÞ êõêëïöïñßá ôïõ áÝñá óôï åóùôåñéêü ôïõ öïýñíïõ.

Áõôü ðáñåìðïäßæåé ôï åðéöáíåéáêü êÜøéìï ôùí ôñïößìùí

áõîÜíïíôáò ôçí éó÷ý äéåßóäõóçò ôçò èåñìüôçôáò. ÅîáéñåôéêÜ

áðïôåëÝóìáôá åðéôõã÷Üíïíôáé ÷ñçóéìïðïéþíôáò ôï áåñüèåñìï

ãêñéë ãéá áíÜìéêôá óïõâëÜêéá êñÝáôïò êáé ÷ïñôáñéêþí,

ëïõêÜíéêùí, ÷ïéñéíÜ ðáúäÜêéá, áñíßóéá, êïôüðïõëï áëÜ

íôéÜâïëá, ïñôýêéá ìå áëéöáóêéÜ, ÷ïéñéíü öéëÝôï, êëð...

Íá ðñáãìáôïðïéåßôå ôá øçóßìáôá óå gratin ìå ôçí

ðüñôá ôïõ öïýñíïõ êëåéóôÞ.

Ôï gratin åßíáé áîåðÝñáóôï óôï øÞóéìï öéëÝôùí âëÜ÷ïõ

(øÜñé), ôüíïõ, îéößá, ãåìéóôþí óïõðéþí êëð...

Ç óïýâëá

Ãéá íá åíåñãïðïéÞóåôå ôç óïýâëá ðñï÷ùñÞóôå ìå ôïí

áêüëïõèï ôñüðï:

a) ôïðïèåôÞóôå ôï ëéðïóõëëÝêôç óôï 1° åðßðåäï

b) åéóÜãåôå ôï óôÞñéãìá ôçò óïýâëáò óôï 3° åðßðåäï êáé

ôïðïèåôÞóôå ôï óïõâëß åéóÜãïíôÜò ôï, ìÝóù ôçò

áíôßóôïé÷çò ïðÞò, óôç óïýâëá ðïõ âñßóêåôáé óôï ðßóù

ìÝñïò ôïõ öïýñíïõ.

c) åíåñãïðïéÞóôå ôç óïýâëá åðéëÝãïíôáò ìå ôïí åðéëïãÝá

L ôç èÝóç

Ôï öùò ôïõ öïýñíïõ

ÁíÜâåé óôñÝöïíôáò ôïí åðéëïãÝá L óôï óýìâïëï

Öùôßæåôáé ï öïýñíïò êáé ðáñáìÝíåé áíáììÝíïò üôáí ôßèåôáé

óå ëåéôïõñãßá ïðïéïäÞðïôå èåñìáíôéêü çëåêôñéêü óôïé÷åßï

ôïõ öïýñíïõ.

Åíäåéêôéêü öùôÜêé èåñìïóôÜôç (O)

Äåß÷íåé ôç öÜóç èÝñìáíóçò ôïõ ßäéïõ, ôï óâÞóéìü ôïõ

åðéóçìáßíåé ôçí åðßôåõîç óôï åóùôåñéêü ôïõ öïýñíïõ ôçò

ôåèåßóáò èåñìïêñáóßáò ìå ôïí åðéëïãÝá. Óôï óçìåßï áõôü

ôï äéáäï÷éêü áíáâïóâÞóéìï áõôÞò ôçò åíäåéêôéêÞò ëõ÷íßáò

äåß÷íåé üôé ï èåñìïóôÜôçò äïõëåýåé óùóôÜ ãéá íá äéáôçñåß

óôáèåñÞ ôç èåñìïêñáóßá ôïõ öïýñíïõ.

Ï åðéëïãÝáò ÷ñïíïìÝôñïõ ôÝëïõò ìáãåéñÝìáôïò

ÏñéóìÝíá ìïíôÝëá äéáèÝôïõí ðñïãñáììáôéóôÞ ôÝëïõò

ìáãåéñÝìáôïò. Ãéá íá ôï ÷ñçóéìïðïéåßôå ðñÝðåé íá

êïõñíôßóåôå ôï «îõðíçôÞñé» óôñÝöïíôáò ôïí åðéëïãÝá S

ìå ó÷åäüí ìéá ðëÞñç ðåñéóôñïöÞ áñéóôåñüóôñïöá

Êáôüðéí, ãõñßæïíôáò ðßóù

, èÝóôå ôïí åðéèõìçôü ÷ñüíï

êÜíïíôáò íá óõìðÝóåé ìå ôç óôáèåñÞ áíáöïñÜ ôçò

ðñüóïøçò ï áñéèìüò ðïõ áíôéóôïé÷åß óôá ðñïêáèïñéóìÝíá

ëåðôÜ, óôï ôÝëïò ôïõ ôåèÝíôïò ÷ñüíïõ åêôüò áðü ôçí

åðÝìâáóç ôïõ «îõðíçôçñéïý» Ý÷ïõìå ôï áõôüìáôï óâÞóéìï

ôïõ öïýñíïõ.

Ðñïóï÷Þ: ãéá ôç ÷ñçóéìïðïßçóç ôïõ öïýñíïò óå

÷åéñïêßíçôç ëåéôïõñãßá, áðïêëåßïíôáò äçëáäÞ ôïí

ðñïãñáììáôéóôÞ ôÝëïò ìáãåéñÝìáôïò, ðñÝðåé íá êÜíåôå íá

óõìðÝóåé ôï óýìâïëï

ìå ôç óôáèåñÞ áíáöïñÜ ôçò

ðñüóïøçò.

¼ôáí ï öïýñíïò åßíáé óâçóôüò ï ðñïãñáììáôéóôÞò ôÝëïõò

ìáãåéñÝìáôïò ìðïñåß íá ÷ñçóéìïðïéçèåß ùò êáíïíéêü

÷ñïíüìåôñï.

Ïé åðéëïãåßò ÷åéñéóìïý ôùí çëåêôñéêþí åóôéþí ôçò

åðéöÜíåéáò ìáãåéñÝìáôïò (N)

Ïé êïõæßíåò ìðïñåß íá äéáèÝôïõí çëåêôñéêÝò åóôßåò êáíïíéêÝò

êáé ôá÷åßåò óå äéÜöïñïõò óõíäõáóìïýò (ïé ôá÷åßåò åóôßåò

äéáêñßíïíôáé áðü ôéò Üëëåò ëüãù ôçò ðáñïõóßáò ìéáò

êüêêéíçò óöñáãßäáò óôï êÝíôñï). Ãéá ôçí áðïöõãÞ

áðþëåéáò ôçò èåñìüôçôáò êáé æçìéþí óôéò åóôßåò åßíáé êáëü

íá ÷ñçóéìïðïéåßôå äï÷åßá ìå âÜóç åðßðåäç êáé äéáìÝôñïõ

ü÷é ìéêñüôåñç áðü åêåßíç ôçò åóôßáò. Óôïí ðßíáêá

áíáöÝñïíôáé ïé áíôéóôïé÷ßåò ìåôáîý ôùí èÝóåùí ðïõ

õðïäåéêíýïíôáé óôïõò åðéëïãåßò êáé ôçò ÷ñÞóçò ãéá ôçí

ïðïßá óõíéóôþíôáé ïé åóôßåò.

Qsh Esta kanonik¾ ¾ tacea

SbhstÒ

Y»simo cortarikèn, yarikèn

Pat£tej ston atmÒ, minstrej, fasÒlia,

rebÚqia

Suncish yhsmatoj meg£lwn trofmwn,

minstrej

4 Y»simo (mtrio)

5 Y»simo (dunatÒ)

Rodokokknisma h epteuxh brasmoÚ se

sÚntomo crÒno

Ðñéí ôéò ÷ñçóéìïðïéÞóåôå ãéá ðñþôç öïñÜ, ðñÝðåé

íá èåñìÜíåôå ôéò åóôßåò ìáãåéñÝìáôïò óôç ìÝãéóôç

èåñìïêñáóßá ãéá ðåñßðïõ 4 ëåðôÜ, ÷ùñßò êáôóáñüëá.

Óå áõôÞ ôçí áñ÷éêÞ öÜóç, ç ðñïóôáôåõôéêÞ åðÝíäõóç

óêëçñáßíåé êáé öôÜíåé óôç ìÝãéóôç áíôï÷Þ ôçò.

Ôï åíäåéêôéêü öùôÜêé ëåéôïõñãßáò ôùí çëåêôñéêþí

åóôéþí (H)

Åßíáé áíáììÝíï üôáí Ý÷åé ôåèåß óå ëåéôïõñãßá ïðïéïäÞðïôå

èåñìáíôéêü çëåêôñéêü óôïé÷åßï ôçò åðéöÜíåéáò ìáãåéñÝìáôïò

ðïõ åíäå÷ïìÝíùò äéáèÝôåé çëåêôñéêÝò åóôßåò.

Ï öïýñíïò èÝôåé óôç äéÜèåóÞ óáò ìéá åõñåßá ãêÜìá

äõíáôïôÞôùí ãéá íá ìáãåéñåýåôå ïðïéïäÞðïôå öáãçôü ìå

ôïí êáëýôåñï ôñüðï. Ìå ôïí êáéñü èá ìðïñåßôå íá

åêìåôáëëåõôåßôå êáëýôåñá áõôÞ ôçí åõÝëéêôç óõóêåõÞ

øçóßìáôïò, óõíåðþò ïé áíáöïñÝò ðïõ ðáñáôßèåíôáé

ðáñáêÜôù åßíáé áðëÜ åíäåéêôéêÝò êáé ìðïñåßôå íá ôéò

åìðëïõôßóåôå ìå ôçí ðñïóùðéêÞ óáò ðåßñá.

ÐñïèÝñìáíóç

Óôçí ðåñßðôùóç ðïõ åßíáé áíáãêáßá ç ðñïèÝñìáíóç ôïõ

öïýñíïõ, ãåíéêÜ üëåò ôéò öïñÝò ðïõ ìáãåéñåýïõìå ôñïöÝò

ìå ìáãéÜ, ìðïñåßôå íá ÷ñçóéìïðïéÞóåôå ôç ëåéôïõñãßá

áåñüèåñìï ðïõ åðéôñÝðåé ôçí åðßôåõîç ôçò åðéèõìçôÞò

èåñìïêñáóßáò óå ìéêñü ÷ñïíéêü äéÜóôçìá êáé ìå ìåéùìÝíç

êáôáíÜëùóç.

Áöïý ôåèåß óôï öïýñíï ìðïñåßôå íá ðåñÜóåôå óôçí ðëÝïí

åíäåäåéãìÝíç ëåéôïõñãßá ìáãåéñÝìáôïò.

Ôáõôü÷ñïíï ØÞóéìï óå äéÜöïñá åðßðåäá

Áí ðñÝðåé íá ìáãåéñÝøåôå óå äýï åðßðåäá ÷ñçóéìïðïéÞóôå

ìüíï ôç ëåéôïõñãßá

áåñüèåñìï ðïõ åßíáé ç ìïíáäéêÞ

ðïõ åðéôñÝðåé ôç äõíáôüôçôá áõôÞ.

 Ï öïýñíïò äéáèÝôåé 5 åðßðåäá. Óôï øÞóéìï ìå áåñüèåñìï

÷ñçóéìïðïéÞóôå äýï áðü ôá ôñßá êåíôñéêÜ åðßðåäá, ôï

ðñþôï êÜôù êáé ôï ôåëåõôáßï åðÜíù äÝ÷ïíôáé áð

åõèåßáò ôï èåñìü áÝñá ðïõ èá ìðïñïýóå íá ðñïêáëÝóåé

êáøßìáôá óôá åõáßóèçôá ôñüöéìá.

 ÊáíïíéêÜ ÷ñçóéìïðïéÞóôå ôï 2° êáé 4° åðßðåäï áðü êÜôù,

åéóÜãïíôáò óôï 2° åðßðåäï ôá ôñüöéìá ðïõ áðáéôïýí

ðåñéóóüôåñç èåñìüôçôá. Ãéá ðáñÜäåéãìá, óå ðåñßðôùóç

øçôþí êñåÜôùí ôáõôü÷ñïíá ìå Üëëá ôñüöéìá, åéóÜãåôå

ôï êñÝáò óôï 2°åðßðåäï, áöÞíïíôáò ôï 4° óå ðéï

åõáßóèçôá ôñüöéìá.

 Óôï ôáõôü÷ñïíï øÞóéìï ôñïößìùí ðïõ Ý÷ïõí ÷ñüíïõò

êáé èåñìïêñáóßåò øçóßìáôïò äéáöïñåôéêÝò èÝóôå ìéá

èåñìïêñáóßá åíäéÜìåóç ìåôáîý ôùí äýï, öïõñíßóôå ôï

ðéï åõáßóèçôï ôñüöéìï óôï 4° åðßðåäï êáé âãÜëôå áðü

ôïí öïýñíï ðñþôá ôï ôñüöéìï ìå ôï óõíôïìüôåñï ÷ñüíï

øçóßìáôïò.

 ×ñçóéìïðïéÞóôå ôï ëéðïóõëëÝêôç óôï êÜôù åðßðåäï êáé

ôï ðëÝãìá óôï åðÜíù.

×ñÞóç ôïõ ãêñéë

Ï ðïëõëåéôïõñãéêüò öïýñíïò óáò ðñïóöÝñåé 2 äõíáôüôçôåò

ãêñéëéáñßóìáôïò.

×ñçóéìïðïéÞóôå ôç ëåéôïõñãßá

grill, ìå ôçí ðüñôá

êëåéóôÞ, ôïðïèåôþíôáò ôï öáãçôü óôï êÝíôñï ôïõ

ðëÝãìáôïò óôï 3° Þ 4° åðßðåäï îåêéíþíôáò áðü êÜôù.

Ãéá íá óõëëÝîåôå æïõìéÜ Þ/êáé ëßðç, ôïðïèåôÞóôå ôïí

ðáñå÷üìåíï ëéðïóõëëÝêôç óôçí 1ç èÝóç.

¼ôáí ÷ñçóéìïðïéåßôáé ç ëåéôïõñãßá áõôÞ, óõóôÞíåôáé íá

èÝóåôå ôç óôÜèìç åíåñãåßáò óôï ìÝãéóôï áí êáé ìðïñïýí

íá ôåèïýí ÷áìçëüôåñåò óôÜèìåò áðëÜ ñõèìßæïíôáò ôïí

åðéëïãÝá ôïõ èåñìïóôÜôç óôçí åðéèõìçôÞ.

Óôá ìïíôÝëá ðïõ äéáèÝôïõí óïýâëá

, óôç ëåéôïõñãßá

grill ìðïñåßôå íá ÷ñçóéìïðïéåßôå ôï êéô óïýâëáò ðïõ óáò

ðáñÝ÷åôáé. Óôçí ðåñßðôùóç áõôÞ, äéåíåñãÞóôå ôï øÞóéìï

ìå ôçí ðüñôá ôïõ öïýñíïõ êëåéóôÞ, ôïðïèåôþíôáò ôï êéô

óïýâëáò óôï 3° åðßðåäï (îåêéíþíôáò áðü êÜôù) êáé ôïí

ëéðïóõëëÝêôç óôï 1° ãéá ôç óõëëïãÞ ôùí æïõìéþí Þ/êáé

ôùí ëéðþí.

Ç ëåéôïõñãßá

Grill áåñüèåñìï, áðïêëåéóôéêÜ ìå ôçí

ðüñôá ôïõ öïýñíïõ êëåéóôÞ, åßíáé ÷ñçóéìüôáôç ãéá

ãñÞãïñá ãêñéëéáñßóìáôá, êáôáíÝìåé ôç èåñìüôçôá ðïõ

ðáñÜãåôáé áðü ôï ãêñéë þóôå ìáæß ìå ôï åðéöáíåéáêü

ñïäïêïêêßíéóìá íá øÞíåôáé êáé ôï êÜôù ìÝñïò.

Ìðïñåßôå åðßóçò íá ôç ÷ñçóéìïðïéÞóåôå óôçí ôåëéêÞ öÜóç

øçóßìáôïò ôùí öáãçôþí ðïõ áðáéôïýí Ýíá åðéöáíåéáêü

ñïäïêïêêßíéóìá, ãéá ðáñÜäåéãìá åßíáé éäáíéêÞ ãéá ôï

ñïäïêïêêßíéóìá ôùí æõìáñéêþí öïýñíïõ óôï ôÝëïò

øçóßìáôïò.

×ñçóéìïðïéþíôáò ôç ëåéôïõñãßá áõôÞ, èÝóôå ôï ðëÝãìá óôï

2° Þ 3° åðßðåäï îåêéíþíôáò áðü êÜôù (âëÝðå ðßíáêá

øçóßìáôïò) êáé ìåôÜ, ãéá íá óõëëÝîåôå ôá ëßðç êáé ãéá íá

ìç ðáñá÷èåß êáðíüò, âÜëôå Ýíáí ëéðïóõëëÝêôç óôï 1°

åðßðåäï áðü êÜôù.

Óçìáíôéêü äéåíåñãÞóôå ôï øÞóéìï óôï Gratin ìå ôçí

ðüñôá ôïõ öïýñíïõ êëåéóôÞ, êé áõôü ãéá íá ðåôý÷åôå

êáëýôåñá áðïôåëÝóìáôá êáé ìéá áéóèçôÞ åîïéêïíüìçóç

åíÝñãåéáò (10% ðåñßðïõ).

¼ôáí ÷ñçóéìïðïéåßôå ôç ëåéôïõñãßá áõôÞ, óõóôÞíåôå íá

èÝôåôå ôïí èåñìïóôÜôç óôïõò 200 °C, äéüôé áõôü áðïôåëåß

ðñïûðüèåóç âÝëôéóôçò áðüäïóçò, ðïõ âáóßæåôáé óôçí

áêôéíïâïëßá õðÝñõèñùí. Áõôü üìùò äåí óçìáßíåé üôé äåí

ìðïñïýí íá ÷ñçóéìïðïéçèïýí ÷áìçëüôåñåò èåñìïêñáóßåò,

áðëÜ ñõèìßæïíôáò ôïí åðéëïãÝá ôïõ èåñìïóôÜôç óôçí

åðéèõìçôÞ èåñìïêñáóßá.

Ùóôüóï ôá êáëýôåñá áðïôåëÝóìáôá, ìå ôç ÷ñÞóç ôùí

ëåéôïõñãéþí ôïõ ãêñéë, åðéôõã÷Üíïíôáé

ôïðïèåôþíôáò ôï ðëÝãìá óôá ôåëåõôáßá åðßðåäá

îåêéíþíôáò áðü êÜôù (âëÝðå ðßíáêá øçóßìáôïò) êáé,

ãéá ôç óõëëïãÞ ôùí ëéðþí êáé ôçí áðïöõãÞ

ó÷çìáôéóìïý êáðíïý, ôïðïèåôåßôå ôïí ëéðïóõëëÝêôç

ðïõ óáò ðáñÝ÷åôáé óôï ðñþôï åðßðåäï áðü êÜôù.

ØÞóéìï ôùí ãëõêþí

Óôï øÞóéìï ôùí ãëõêþí íá öïõñíßæåôå ðÜíôá óå æåóôü

öïýñíï, íá ðåñéìÝíåôå ôï ôÝëïò ôçò ðñïèÝñìáíóçò, ðïõ

åðéóçìáßíåôáé áðü ôï óâÞóéìï ôçò êüêêéíçò åíäåéêôéêÞò

ëõ÷íßáò O. Ìçí áíïßãåôå ôçí ðüñôá êáôÜ ôï øÞóéìï, ãéá

íá ìç êáèßóåé ôï ãëõêü. ÃåíéêÜ:

GlukÒ polÚ xerÒ

Thn epÒmenh for£ qste mi£ qermokrasa kat£ 10°C

uyhlÒterh kai meièste to crÒno yhsmatoj.

GlukÒ pou "kaqzei"

Crhsimopoiete ligÒtero ugrÒ kai camhlèste th

qermokrasa kat£ 10°C.

GlukÒ skoÚro epifaneiak£

Topoqeteste to camhlètera, qste mia qermokrasa

camhlÒterh kai paratenete to y»simo..

KalÒ exwterikÒ y»simo, ma eswterik£ koll£ei

Crhsimopoieste ligÒtero ugrÒ, meièste th

qermokrasa, auxeste to crÒno yhsmatoj

ÐñáêôéêÝò óõìâïõëÝò ãéá ôï øÞóéìï

Ôï ãëõêü äåí îåêïëëÜåé áðü ôç öüñìá

Áëåßøôå êáëÜ ôç öüñìá êáé áëåõñþóôå ôç Þ

÷ñçóéìïðïéÞóôå ÷áñôß öïýñíïõ

¸øçóá óå äéÜöïñá åðßðåäá (óôç ëåéôïõñãßá

"áåñüèåñìïò") ìå áðïôÝëåóìá íá ìçí åßíáé

üëá ôá åäÝóìáôá óôçí ßäéá êáôÜóôáóç

øçóßìáôïò

ÈÝóôå ìéá ÷áìçëüôåñç èåñìïêñáóßá.

Äåí åßíáé áíáãêáßï åðßðåäá ðïõ åéóÜãïíôáé

ôáõôü÷ñïíá íá ðñÝðåé íá åîá÷èïýí ìáæß.

ØÞóéìï ôçò ðßôóáò

Ãéá Ýíá êáëü øÞóéìï ôçò ðßôóáò ÷ñçóéìïðïéÞóôå ôç

ëåéôïõñãßá

Áåñüèåñìïò:

 ÐñïèåñìÜíåôå êáëÜ ôï öïýñíï ãéá ôïõëÜ÷éóôïí 10

ëåðôÜ

 ×ñçóéìïðïéÞóôå Ýíá ôáøß åëáöñïý áëïõìéíßïõ

ôïðïèåôþíôáò ôï óôï ðëÝãìá ðïõ óáò ðáñÝ÷åôáé.

×ñçóéìïðïéþíôáò ôïí ëéðïóõëëÝêôç áõîÜíïõí ïé ÷ñüíïé

øçóßìáôïò êáé äýóêïëá ðåôõ÷áßíåôå ìéá ðßôóá ôñáãáíÞ

 Ìçí áíïßãåôå óõ÷íÜ ôï öïýñíï êáôÜ ôï øÞóéìï

 Óå ðåñßðôùóç ìå ðßôóåò ìå ðëïýóéá ãÝìéóç

(êáðñéôóüæá, ôÝóóåñéò åðï÷Ýò) óõíéóôÜôáé íá åéóÜãåôå

ôç ìïôóáñÝëá óôç ìÝóç ôïõ øçóßìáôïò.

 Óôï øÞóéìï ôçò ðßôóáò óå äýï åðßðåäá ÷ñçóéìïðïéåßôå

ôï 2° êáé ôï 4° ìå èåñìïêñáóßá 220°C êáé íá öïõñíßæåôå

ìåôÜ ôçí ðñïèÝñìáíóç ãéá ôïõëÜ÷éóôïí 10 ëåðôÜ.

ØÞóéìï ôùí øáñéêþí êáé ôùí êñåáôéêþí

Ãéá ôá ëåõêÜ êñÝáôá, ôá ðïõëåñéêÜ êáé ôá øáñéêÜ

÷ñçóéìïðïéåßôå èåñìïêñáóßåò ìåôáîý 180 °C êáé 200 °C.

Ãéá ôá êüêêéíá êñÝáôá ðïõ ðñÝðåé íá åßíáé êáëïøçìÝíá

åîùôåñéêÜ äéáôçñþíôáò óôï åóùôåñéêü ôï ÷õìü, åßíáé êáëü

íá ÷ñçóéìïðïéÞóåôå ìéá õøçëÞ áñ÷éêÞ èåñìïêñáóßá

(200°C-220°C) ãéá ìéêñü ÷ñïíéêü äéÜóôçìá, ìåéþíïíôÜò ôçí

êáôüðéí.

ÃåíéêÜ, üóï ïãêùäÝóôåñï ôï øçôü ôüóï ÷áìçëüôåñç ðñÝðåé

íá åßíáé ç èåñìïêñáóßá êáé ðéï ðáñáôåôáìÝíï ôï øÞóéìï.

ÔïðïèåôÞóôå ôï ðñïò øÞóéìï êñÝáò óôï êÝíôñï ôïõ

ðëÝãìáôïò êáé åéóÜãåôå êÜôù áðü ôï ðëÝãìá ôïí

ëéðïóõëëÝêôç ãéá ôçí óõëëïãÞ ôùí ëéðþí.

ÅéóÜãåôå ôï ðëÝãìá ìå ôÝôïéï ôñüðï þóôå ôï öáãçôü íá

âñßóêåôáé óôï êÝíôñï ôïõ öïýñíïõ. Áí èÝëåôå ðåñéóóüôåñç

èåñìüôçôá áðü êÜôù, ÷ñçóéìïðïéÞóôå ôá ÷áìçëüôåñá

åðßðåäá. Ãéá ôçí åðßôåõîç ãåõóôéêþí øçôþí (åéäéêüôåñá

ðÜðéá êáé êõíÞãé) áëåßøôå ôï êñÝáò ìå ëáñäß Þ ëßðïò êáé

ôïðïèåôÞóôå ôï Ýôóé þóôå íá åßíáé óôï åðÜíù ìÝñïò.

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Whirlpool K6E52(W)/GR Užívateľská príručka

Značka: Whirlpool

Model: K6E52(W)/GR

Kategória: Pece

Typ: Užívateľská príručka

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English: Whirlpool K6E52(W)/GR User guide

Whirlpool K6E52(W)/GR Užívateľská príručka

Whirlpool K6E52(W)/GR Užívateľská príručka

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