Indesit K6C51(X)/EX Návod na obsluhu

Značka: Indesit

Model: K6C51(X)/EX

Kategória: Pece

Typ: Návod na obsluhu

Tento návod je vhodný aj pre

k6c51 x

Contents

Installation, 2-3

Positioning and levelling

Electrical connection

Table of characteristics

Description of the appliance, 4

Overall view

Control panel

Start-up and use, 5-8

Starting the oven

Cooking modes

Oven cooking advice table

Using the glass ceramic hob, 9

Switching the cooking zones on and off

Cooking zones

Precautions and tips, 10

General safety

Disposal

Respecting and conserving the environment

Care and maintenance, 11

Switching the appliance off

Cleaning the appliance

Replacing the oven light bulb

Cleaning the glass ceramic hob

Assistance

Operating Instructions

K6C51/EX

C OOKER AND OVEN

English, 1

ÅëëçíéêÜ,12

 Before operating your new appliance please read

this instruction booklet carefully. It contains

important information concerning the safe installation

and operation of the appliance.

 Please keep these operating instructions for future

reference. Make sure that the instructions are kept

with the appliance if it is sold, given away or moved.

 The appliance must be installed by a qualified

professional in accordance with the instructions

provided.

 Any necessary adjustment or maintenance must be

performed after the cooker has been disconnected

from the electricity supply.

Positioning and levelling

 It is possible to install the appliance alongside

cupboards whose height does not exceed that of the

hob surface.

 Make sure that the wall in contact with the back of

the appliance is made from a non-flammable, heat-

resistant material (T 90°C).

To install the appliance correctly:

 Place it in the kitchen, the dining room or the bed-

sit (not in the bathroom).

 If the top of the hob is higher than the cupboards,

the appliance must be installed at least 600 mm

away from them.

 If the cooker is

installed underneath a

wall cabinet, there must

be a minimum distance

of 420 mm between

this cabinet and the top

of the hob.

This distance should

be increased to 700

mm if the wall cabinets

are flammable (see figure).

 Do not position blinds behind the cooker or less

than 200 mm away from its sides.

 Any hoods must be installed according to the

instructions listed in the relevant operating

manual.

Levelling

If it is necessary to level the

appliance, screw the

adjustable feet into the places

provided on each corner of the

base of the cooker (see

figure).

The legs* fit into the slots on

the underside of the base of

the cooker.

Electrical connection

Fitting the power supply cable

To open the terminal board:

 Insert a screwdriver into the side tabs of the

terminal board cover.

 Pull the cover to

open it.

To install the cable, follow the instructions below:

 Loosen the cable clamp screw and the wire

contact screws.

 The jumpers are pre-set at the Factory for 230 V

single-phase connection (see figure).

 To carry out the electrical connections as shown in

the figures, use the two jumpers inside the box

(see figure - labelled P).

Installation

HOOD

420

Min.

min. 650 mm. with hood

min.

700 mm. without hood

mm.

600

Min. mm.

420

Min. mm.

Only available in certain models.

220-230V 1N~

H07RR-F 3x6 CEI-UNEL 35363

NL1L3L2

380-400V 3N~

H05RR-F 5x2.5 CEI-UNEL 35363

NL1L2

380-400V 2N~

H05RR-F 4x4 CEI-UNEL 35363

 Secure the power supply cable by fastening the

cable clamp screw then put the cover back on.

Connecting the supply cable to the electricity

mains

Install a standardised plug corresponding to the

load indicated on the appliance data plate (see

Technical data table).

The appliance must be directly connected to the

mains using an omnipolar switch with a minimum

contact opening of 3 mm installed between the

appliance and the mains. The switch must be

suitable for the charge indicated and must comply

with current electrical regulations (the earthing wire

must not be interrupted by the switch). The supply

cable must be positioned so that it does not come

into contact with temperatures higher than 50°C at

any point.

Before connecting the appliance to the power

supply, make sure that:

 The appliance is earthed and the plug is compliant

with the law.

 The socket can withstand the maximum power of

the appliance, which is indicated by the data

plate.

 The voltage is in the range between the values

indicated on the data plate.

 The socket is compatible with the plug of the

appliance. If the socket is incompatible with the

plug, ask an authorised technician to replace it.

Do not use extension cords or multiple sockets.

 Once the appliance has been installed, the power

supply cable and the electrical socket must be

easily accessible.

 The cable must not be bent or compressed.

 The cable must be checked regularly and replaced

by authorised technicians only.

 The manufacturer declines any liability should

these safety measures not be observed.

TABLE OF CHARACTERISTICS

Oven dimensions

(HxWxD)

32x43.5x40 cm

Volume

56 l

Useful

measurements

relating to the oven

compartment

width 42 cm

depth 44 cm

height 8.5 cm

Voltage and

frequency

220-230V/380-400V 3N ~

50/60Hz (see data plate)

Ceramic hob

Front Left

Back Left

Back Right

Front Right

Max. ceramic hob

consumption

1700 W

1200 W

2100 W

1200 W

6200 W

ENERGY LABEL

Directive 2002/40/EC on the

label of electric ovens.

Standard EN 50304

Natural convection energy

consumption

heating mode:

Convection

Declared forced convection

energy consumption

heating mode:

Fan assisted

This appliance conforms to the

following European Economic

Community directives:

2006/95/EEC dated 12/12/06

(Low Voltage) and subsequent

amendments - 89/336/EEC

dated 03/05/89

(Electromagnetic Compatibility)

and subsequent amendments -

93/68/EEC dated 22/07/93 and

subsequent amendments.

2002/96/EEC

Description of the appliance

Overall view

Control panel

GRILL rack

Glass

ceramic hob

DRIPPING pan

GUIDE RAILS

for the sliding racks

position 3

position 2

position 1

Adjustable foot

position 5

position 4

THERMOSTAT

knob

TIMER

knob

ACTIVE COOKING

ZONE indicator light

HALOGEN cooking

zone knobs

SELECTOR

Knob

THERMOSTAT

indicator light

Start-up and use

 The first time you use your appliance, heat the

empty oven with its door closed at its maximum

temperature for at least half an hour. Ensure that the

room is well ventilated before switching the oven off

and opening the oven door. The appliance may emit

a slightly unpleasant odour caused by protective

substances used during the manufacturing process

burning away.

 Before operating the product, remove all plastic film

from the sides of the appliance.

Starting the oven

1. Select the desired cooking mode by turning the

SELECTOR knob.

2. Select the recommended temperature for the

cooking mode or the desired temperature by turning

the THERMOSTAT knob.

A list detailing cooking modes and suggested

cooking temperatures can be found in the relevant

table (see Oven cooking advice table).

During cooking it is always possible to:

 Change the cooking mode by turning the

SELECTOR knob.

 Change the temperature by turning the

THERMOSTAT knob.

 Set the total cooking time and the cooking end

time (see below).

 Stop cooking by turning the SELECTOR knob to

the 0 position.

 Never put objects directly on the bottom of the

oven; this will prevent the enamel coating from being

damaged. Only use position 1 in the oven when

cooking with the rotisserie spit.

 Always place cookware on the rack(s) provided.

THERMOSTAT indicator light

When this is illuminated, the oven is generating

heat. It switches off when the inside of the oven

reaches the selected temperature. At this point the

light illuminates and switches off alternately,

indicating that the thermostat is working and is

maintaining the temperature at a constant level.

Oven light

This is switched on by turning the SELECTOR knob

to any position other than 0. It remains lit as long

as the oven is operating. By selecting

with the

knob, the light is switched on without any of the

heating elements being activated.

Timer

To activate the Timer proceed as follows:

1. Turn the TIMER knob in a clockwise direction "

for almost one complete revolution to set the buzzer.

2. Turn the TIMER knob in an anticlockwise direction

# to set the desired length of time.

Cooking modes

 A temperature value can be set for all cooking

modes

between 60°C and Max, except for the following

modes

 GRILL (recommended: set only to MAX power

level).

 DEFROSTING (recommended: any).

Defrosting Mode

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

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 reduced 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, goulash, wild game, ham etc.) which

need to cook slowly and require basting or the

addition of liquid. It nonetheless remains the best

system for baking cakes as well as fruit and cooking

using covered casserole dishes for oven baking.

When cooking in convection mode, only use one

dripping 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

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 cooking 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 considerably prolonged cooking times,

such as for example: lasagne, pasta bakes, roast

chicken and potatoes, etc Moreover, the excellent

heat distribution makes it possible 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 appearance.

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

The top heating element comes on.

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

cooking.

Grill

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...

Always leave the oven door shut during cooking,

except when using the turnspit.

Some grilling examples are included in the Practical

Cooking Advice paragraph.

Fan Assisted Grill

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, allowing 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

swordfish, tuna, grouper, stuffed cuttlefish etc.

 The GRILL and GRATIN cooking modes must be

performed with the oven door shut.

 When using the TOP OVEN and GRILL cooking

modes, place the rack in position 5 and the dripping

pan in position 1 to collect cooking residues (fat

and/or grease). When using the GRATIN cooking

mode, place the rack in position 2 or 3 and the

dripping pan in position 1 to collect cooking

residues.

Cooking on several shelves simultaneously

If it is necessary to use two racks, use the

MULTILEVEL cooking mode, as this is the only

cooking mode suited to this type of cooking. We

also recommend that:

 Positions 1 and 5 are not used. This is because

excessive direct heat can burn temperature

sensitive foods.

 Positions 2 and 4 are used and that food that

requires more heat is placed on the rack in

position 2.

 When cooking foods that require different cooking

times and temperatures, set a temperature that is

halfway between the two recommended

temperatures (see Oven cooking advice table)

and place the more delicate food on the rack in

position 4. Remove the food that requires a

shorter cooking time first.

 When cooking pizzas on several racks with the

temperature set to 220°C, the oven is preheated

for 15 minutes. Generally speaking, cooking on

the rack in position 4 takes longer: we

recommend that the pizza cooked on the lowest

rack position is removed first, followed by the

pizza cooked in position 4 a few minutes later.

 Place the dripping pan on the bottom and the rack

on top.

Turnspit

To operate the

rotisserie (see diagram)

proceed as follows:

1. Place the dripping

pan in position 1.

2. Place the rotisserie

support in position 4

and insert the spit in the

hole provided on the

back panel of the oven.

3. Activate the rotisserie by selecting

with the

SELECTOR knob.

Oven cooking advice table

Selector knob

setting

Food to be cooked

We i ght

(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)

Ta r t s

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 st eak

Cutlets

Hamburgers

Mackerels

Toasted sandwiches

n.° 4

3/4

Max

8-10

6-8

10-15

15-20

7-10

15-20

2-3

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.

Using the glass ceramic hob

 The glue applied on the gaskets leaves traces of

grease on the glass. Before using the appliance, we

recommend you remove these with a special non-

abrasive cleaning product. During the first few hours

of use there may be a smell of rubber which will

disappear very quickly.

Switching the cooking zones on and off

To switch on a cooking zone, turn the corresponding

knob in a clockwise direction.

To switch it off again, turn the knob in an

anticlockwise direction until it is in the 0 position.

If the COOKING ZONE ON indicator light is lit, this

shows that at least one pf the cooking zones on the

hob is switched on.

Cooking zones

The hob is equipped with electric radiant heating

elements. When they are in use the following items

on the hob become red.

A. The cooking zone with

radiant heating elements.

B. The residual heat indicator

light: this indicates that the

temperature of the

corresponding cooking zone

is greater than 60°C, even

when the heating element has been switched off but

is still hot.

Cooking zones with radiant heating elements.

The circular radiant heating elements become red 10

- 20 seconds after they have been switched on.

Practical advice on using the hob

 Use pans with a thick, flat base to ensure that

they adhere perfectly to the cooking zone.

 Always use pans with a diameter that is large

enough to cover the hotplate fully, in order to use

all the heat produced.

 Always make sure that the base of the pan is

completely clean and dry: this ensures that the

pans adhere perfectly to the cooking zones and

that both the pans and the hob remain effective

for a longer period of time.

 Avoid using the same cookware that is used on

gas burners: the heat concentration on gas

burners may have warped the base of the pan,

causing it not to adhere to the surface correctly.

 Never leave a cooking zone switched on without a

pan on top of it, as doing so may cause the zone

to become damaged.

Setting Normal or Fast Plate

Off

Cooking vegetables, fish

Cooking potatoes (using steam) soups,

chickpeas, beans.

Continuing the cooking of large quantities of

food, minestrone

For roasting (average)

For roasting (above average)

For browning and reaching a boil in a short

time.

Precautions and tips

 This appliance has been designed and manufactured in compliance with

international safety standards.

The following warnings are provided for safety reasons and must be read

carefully.

General safety

 These instructions are only valid for the countries

whose symbols appear in the manual and on the

serial number plate located on the appliance.

 The appliance was designed for domestic use inside the home

and is not intended for commercial or industrial use.

 The appliance must not be installed outdoors, even in covered

areas. It is extremely dangerous to leave the appliance

exposed to rain and storms.

 Do not touch the appliance with bare feet or with wet or damp

hands and feet.

 The appliance must be used by adults only for the preparation

of food, in accordance with the instructions provided in this

booklet.

 The instruction booklet accompanies a class 1 (insulated) or

class 2 - subclass 1 (recessed between 2 cupboards)

appliance.

 Do not touch the heating elements or certain parts of the oven

door when the appliance is in use; these parts become

extremely hot. Keep children well away from the appliance.

 Make sure that the power supply cables of other electrical

appliances do not come into contact with the hot parts of the

oven.

 The openings used for the ventilation and dispersion of heat

must never be covered.

 Do not use unstable or misshapen pans on the cooking zones;

this will help to avoid accidental spills. Make sure pan handles

are turned towards the centre of the hob in order to avoid

accidental burns.

 Always use oven gloves when placing cookware in the oven or

when removing it.

 Do not use flammable liquids (alcohol, petrol, etc...) near the

appliance while it is in use.

 Do not place flammable material in the lower storage

compartment or in the oven itself. If the appliance is switched

on accidentally, it could catch fire.

 Always make sure the knobs are in the  position when the

appliance is not in use.

 When unplugging the appliance, always pull the plug from the

mains socket; do not pull on the cable.

 Never perform any cleaning or maintenance work without

having disconnected the appliance from the electricity mains.

 If the appliance breaks down, under no circumstances should

you attempt to perform the repairs yourself. Repairs carried out

by inexperienced persons may cause injury or further

malfunctioning of the appliance. Contact Assistance.

 Do not rest heavy objects on the open oven door.

 The internal surfaces of the compartment (where present) may

become hot.

 The glass ceramic hob is resistant to mechanical shocks, but it

may crack (or even break) if hit with a sharp object such as a

tool. If this happens, disconnect the appliance from the

electricity mains immediately and contact a Service Centre.

 If the surface of the hob is cracked, switch off the appliance

to prevent electric shocks from occurring.

 Remember that the cooking zones remain relatively hot for at

least thirty minutes after they have been switched off.

 Keep any object which could melt away from the hob, for

example plastic and aluminium objects, or products with a high

sugar content. Be especially careful when using plastic film

and aluminium foil or packaging: if placed on surfaces that are

still hot, they may cause serious damage to the hob.

 Do not place metal objects (knives, spoons, pan lids, etc.) on

the hob as they may become hot.

 The appliance should not be operated by people (including

children) with reduced physical, sensory or mental capacities,

by inexperienced individuals or by anyone who is not familiar

with the product. These individuals should, at the very least,

be supervised by someone who assumes responsibility for their

safety or receive preliminary instructions relating to the

operation of the appliance.

 Do not let children play with the appliance.

Disposal

 When disposing of packaging material: observe local

legislation so that the packaging may be reused.

 The European Directive 2002/96/EC relating to Waste

Electrical and Electronic Equipment (WEEE) states that

household appliances should not be disposed of using the

normal solid urban waste cycle. Exhausted appliances should

be collected separately in order to optimise the cost of re-

using and recycling the materials inside the machine, while

preventing potential damage to the atmosphere and to public

health. The crossed-out dustbin is marked on all products to

remind the owner of their obligations regarding separated

waste collection.

For further information relating to the correct disposal of

exhausted household appliances, owners may contact the

public service provided or their local dealer.

Respectin g and conserving the

environment

 You can help to reduce the peak load of the electricity supply

network companies by using the oven in the hours between

late afternoon and the early hours of the morning.

 Always keep the oven door closed when using the TOP OVEN,

GRILL and GRATIN modes: This will achieve improved results

while saving energy (approximately 10%).

 Check the door seals regularly and wipe them clean to ensure

they are free of debris so that they adhere properly to the

door, thus avoiding heat dispersion.

Switching the appliance off

Disconnect your appliance from the electricity supply

before carrying out any work on it.

Cleaning the oven

 Never use steam cleaners or pressure cleaners on

the appliance.

 Clean the glass part of the oven door using a

sponge and a non-abrasive cleaning product,

then dry thoroughly with a soft cloth. Do not use

rough abrasive material or sharp metal scrapers

as these could scratch the surface and cause the

glass to crack.

 The stainless steel or enamel-coated external parts

and the rubber seals may be cleaned using a sponge

which has been soaked in lukewarm water and

neutral soap. Use specialised products for the

removal of stubborn stains. After cleaning, rinse and

dry thoroughly. Do not use abrasive powders or

corrosive substances.

 The inside of the oven should ideally be cleaned after

each use, while it is still lukewarm. Use hot water and

detergent, then rinse well and dry with a soft cloth. Do

not use abrasive products.

 The accessories can be washed like everyday

crockery, and are even dishwasher safe.

 Dirt and grease should be removed from the control

panel using a non-abrasive sponge or a soft cloth.



Stainless steel can be marked by hard water that

has been left on the surface for a long time, or by

aggressive detergents that contain phosphorus.

We recommend that the steel surfaces are rinsed

well then dried thoroughly.

Inspecting the oven seals

Check the door seals around the oven regularly. If the

seals are damaged, please contact your nearest After-

sales Service Centre. We recommend that the oven is

not used until the seals have been replaced.

Replacing the oven light bulb

1. After disconnecting the oven

from the electricity mains,

remove the glass lid covering

the lamp socket (IAA BECKHA).

2. Unscrew the light bulb and

replace it with a similar one:

voltage 230 V, wattage 25 W,

cap E 14.

3. Replace the lid and

reconnect the oven to the electricity supply.

Cleaning the glass ceramic hob

 Do not use abrasive or corrosive detergents (for

example, products in spray cans for cleaning barbecues

and ovens), stain removers, anti-rust products, powder

detergents or sponges with abrasive surfaces: these

may scratch the surface beyond repair.

It is usually sufficient simply to wash the hob using a

damp sponge and dry it with

absorbent kitchen roll.

If the hob is particularly dirty, rub it with a special

glass ceramic cleaning product, then rinse well and

dry thoroughly.

To remove more stubborn dirt, use a suitable scraper

(this is not supplied with the appliance). Remove

spills as soon as possible, without waiting for the

appliance to cool, to

avoid residues forming crusty

deposits. You can obtain excellent results by using a

rustproof steel wire sponge - specifically designed for

glass ceramic surfaces - soaked in soapy water.

If plastic or sugary substances have accidentally

been melted on the hob, remove them immediately

with the scraper, while the surface is still hot.

 Once

it is clean, the hob may be treated with a special

protective maintenance product: the invisible film left

by this product protects the surface from drips during

cooking. This maintenance should be carried out

while the appliance is warm (not hot) or cold.

 Always remember to rinse the appliance well with

clean water and dry it thoroughly: residues can

become encrusted during subsequent cooking

processes.

Glass ceramic hob

cleaners

Available from

Window scraper Razor blade

scrapers

DIY Stores

Replacement blades DIY Stores,

supermarkets,

chemists

COLLO luneta

HOB BRITE

Hob Clean

SWISSCLEANER

Boots, Co-op stores,

department stores, Regional

Electricity Company shops,

supermarkets

Assistance

 Never use the services of an unauthorised

technician.

Please have the following information to hand:

 The type of problem encountered.

 The appliance model (Mod.).

 The serial number (S/N).

The latter two pieces of information can be found on

the data plate located on the appliance.

Care and maintenance

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Åêêßíçóç ôïõ öïýñíïõ

ÐñïãñÜììáôá

Ðßíáêáò øçóßìáôïò óôï öïýñíï

×ñÞóç ôçò õáëïêåñáìéêÞò

åðéöÜíåéáò ìáãåéñÝìáôïò, 20

ÁíÜøôå êáé óâÞóôå ôéò æþíåò ìáãåéñÝìáôïò

Ðåñéï÷Ýò ìáãåéñÝìáôïò

ÐñïöõëÜîåéò êáé óõìâïõëÝò, 21

ÃåíéêÞ áóöÜëåéá

ÄéÜèåóç

Ðñïóôáóßá êáé óåâáóìüò ôïõ ðåñéâÜëëïíôïò

ÓõíôÞñçóç êáé öñïíôßäá, 22

Áðïêëåéóìüò ôïõ çëåêôñéêïý ñåýìáôïò

Êáèáñéóìüò ôçò óõóêåõÞò

ÁíôéêáôÜóôáóç ôçò ëõ÷íßáò öùôéóìïý ôïõ

öïýñíïõ

Êáèáñéóìüò ôçò õáëïêåñáìéêÞò åðéöÜíåéáò

ìáãåéñÝìáôïò

Ôå÷íéêÞ õðïóôÞñéîç

Ïäçãßåò ÷ñÞóçò

K6C51/EX

ÊÏÕÆÉÍÁ ÊÁÉ ÖÏÕÑÍÏÓ

English, 1

ÅëëçíéêÜ,12

 Ðñéí ÷ñçóéìïðïéÞóåôå ôç óõóêåõÞ ãéá ðñþôç öïñÜ,

äéáâÜóôå ðñïóåêôéêÜ ôéò ðñïåéäïðïéÞóåéò ôïõ ðáñüíôïò

åã÷åéñéäßïõ áöïý óáò ðáñÝ÷ïõí óçìáíôéêÝò õðïäåßîåéò

ó÷åôéêÜ ìå ôçí áóöÜëåéá åãêáôÜóôáóçò êáé ÷ñÞóçò ôçò

óõóêåõÞò.

 ÖõëÜîôå ôéò ïäçãßåò ëåéôïõñãßáò ôçò óõóêåõÞò ãéá

ìåëëïíôéêÞ ÷ñÞóç. Âåâáéùèåßôå üôé ïé ïäçãßåò âñßóêïíôáé

ìáæß ìå ôç óõóêåõÞ óå ðåñßðôùóç ðþëçóçò,

ðáñá÷þñçóçò Þ ìåôáêüìéóçò.

 Ç åãêáôÜóôáóç äéåíåñãåßôáé óýìöùíá ìå ôéò ïäçãßåò

áõôÝò êáé áðü ðñïóùðéêü åðáããåëìáôéêÜ åéäéêåõìÝíï.

 ÏðïéáäÞðïôå åðÝìâáóç ñýèìéóçò Þ óõíôÞñçóçò

ðñÝðåé íá äéåíåñãçèåß ìå ôçí êïõæßíá çëåêôñéêÜ

áðïóõíäåäåìÝíç.

ÔïðïèÝôçóç êáé ïñéæïíôßùóç

 Ìðïñåßôå íá åãêáôáóôÞóåôå ôç óõóêåõÞ äßðëá óå

Ýðéðëá ðïõ äåí îåðåñíÜíå óå ýøïò ôçí åðéöÜíåéá

ìáãåéñÝìáôïò.

 Âåâáéùèåßôå üôé ôï ôïß÷ùìá óå åðáöÞ ìå ôï ðßóù

ìÝñïò ôçò óõóêåõÞò åßíáé áðü Üöëåêôï õëéêü êáé

áíèåêôéêü óôç èåñìüôçôá (Ô 90°C).

Ãéá ìéá óùóôÞ åãêáôÜóôáóç:

 ôïðïèåôÞóôå ôç óõóêåõÞ óôçí êïõæßíá, óôçí

ôñáðåæáñßá Þ óå ãêáñóïíéÝñá (áëëÜ ü÷é óôï

ìðÜíéï).

 áí ï ðÜãêïò ôçò êïõæßíáò åßíáé øçëüôåñïò åêåßíïõ

ôùí åðßðëùí, áõôÜ ðñÝðåé íá ôåèïýí óå ôïõëÜ÷éóôïí

600 mm áðü ôç óõóêåõÞ.

 ç êïõæßíá èá

åãêáôáóôáèåß êÜôù áðü

ñÜöé, ôï ôåëåõôáßï èá

ðñÝðåé íá áðÝ÷åé áðü

ôïí ðÜãêï ôïõëÜ÷éóôïí

420 mm.

Ç áðüóôáóç áõôÞ ðñÝðåé

íá åßíáé 700 mm áí ôá

ñÜöéá åßíáé åýöëåêôá

(âëÝðå åéêüíá).

 ìçí ôïðïèåôåßôå êïõñôßíåò ðßóù áðü ôçí êïõæßíá Þ

óå ôïõëÜ÷éóôïí 200 mm áðü ôá ðëáúíÜ ôçò.

 åíäå÷üìåíïé áðïññïöçôÞñåò ðñÝðåé íá

åãêáèßóôáíôáé óýìöùíá ìå ôéò õðïäåßîåéò ôïõ

åã÷åéñéäßïõ ïäçãéþí.

Ïñéæïíôßùóç

Áí ÷ñåéáóôåß íá ïñéæïíôéþóåôå ôç

óõóêåõÞ, âéäþóôå ôá ðïäáñÜêéá

ñýèìéóçò óôéò áíôßóôïé÷åò Ýäñåò,

ðïõ âñßóêïíôáé óôéò ãùíßåò óôç

âÜóç ôçò êïõæßíáò (âëÝðå

åéêüíá).

Ïé ãÜìðåò* ìïíôÜñïíôáé

÷ùíåõôÜ êÜôù áðü ôç âÜóç ôçò

êïõæßíáò.

ÇëåêôñéêÞ óýíäåóç

Óõíáñìïëüãçóç êáëùäßïõ ôñïöïäïóßáò

¢íïéãìá ðéíáêßäáò áêñïäåêôþí:

 ÂÜëôå Ýíá êáôóáâßäé 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.

 Ïé ãÝöõñåò åßíáé äéåõèåôçìÝíåò áðü ôï ÅñãïóôÜóéï

ãéá ôç óýíäåóç óå 230V ìïíïöáóéêÜ (âëÝðå åéêüíá).

 Ãéá ôç äéåíÝñãåéá ôùí çëåêôñéêþí óõíäÝóåùí ðïõ

áðåéêïíßæïíôáé óôçí åéêüíá, ÷ñçóéìïðïéÞóôå ôéò äýï

ãÝöõñåò ðïõ âñßóêïíôáé ìÝóá óôï êïõôß (âëÝðå

åéêüíá - áíáöïñÜ «P»)

ÅãêáôÜóôáóç

HOOD

420

Min.

min. 650 mm. with hood

min.

700 mm. without hood

mm.

600

Min. mm.

420

Min. mm.

ÕðÜñ÷åé ìüíï óå ïñéóìÝíá ìïíôÝëá.

220-230V 1N~

H07RR-F 3x6 CEI-UNEL 35363

ÐºÍÁÊÁÓ ×ÁÑÁÊÔÇÑÉÓÔÉÊ¿Í

ÄéáóôÜóåéò

Öïýñíïõ ÇxLxP

32x43,5x40 cm

¼ãêïò

56 l

ÙöÝëéìåò

äéáóôÜóåéò ôïõ

öïýñíïõ

ðëÜôïò cm 42

ÂÜèïò cm 44

ýøïò cm 8,5

ÔÜóç êáé óõ÷íüôçôá

ôñïöïäïóßáò

220-230V/380-400V 3N ~

50/60Hz (âëÝðå ðéíáêßäá

÷áñáêôçñéóôéêþí)

ÊåñáìéêÞ åðéöÜíåéá

ìáãåéñÝìáôïò

ÌðñïóôÜ áñéóôåñÜ

Ðßóù áñéóôåñÜ

Ðßóù äåîéÜ

ÌðñïóôÜ äåîéÜ

Áðïññüöçóç

êåñáìéêÞò åðéöÜíåéáò

ìáãåéñÝìáôïò Max

1700 W

1200 W

2100 W

1200 W

6200 W

ENERGY LABEL

Ïäçãßá 2002/40/CE ãéá ôçí

åôéêÝôá ôùí çëåêôñéêþí

öïýñíùí

Ðñüôõðï EN 50304

ÊáôáíÜëùóç åíÝñãåéáò ìå

öõóéêÞ áãùãéìüôçôá –

ëåéôïõñãßá èÝñìáíóçò:

Óôáôéêüò

Äçëùèåßóá êáôáíÜëùóç

åíÝñãåéáò ìå äõíáìéêÞ

áãùãéìüôçôá –

ëåéôïõñãßá èÝñìáíóçò:

Áåñüèåñìïò

Ç óõóêåõÞ áõôÞ åßíáé óýìöùíç

ìå ôéò áêüëïõèåò ÊïéíïôéêÝò

Ïäçãßåò: 2006/95/CEE ôçò

12.12.06 (×áìçëÞ ÔÜóç) êáé

ìåôáãåíÝóôåñåò ôñïðïðïéÞóåéò

- 89/336/CEE ôçò 03/05/89

(ÇëåêôñïìáãíçôéêÞ

Óõìâáôüôçôá) êáé

ìåôáãåíÝóôåñåò ôñïðïðïéÞóåéò

- 93/68/CEE ôçò 22/07/93 êáé

ìåôáãåíÝóôåñåò ôñïðïðïéÞóåéò.

2002/96/CEE

NL1L3L2

380-400V 3N~

H05RR-F 5x2.5 CEI-UNEL 35363

NL1L2

380-400V 2N~

H05RR-F 4x4 CEI-UNEL 35363

 óôåñåþóôå ôï êáëþäéï ôñïöïäïóßáò óôïí

áíôßóôïé÷ï êáëùäéïäÝôç êáé êëåßóôå ôï êáðÜêé.

Óýíäåóç ôïõ êáëùäßïõ ôñïöïäïóßáò óôï äßêôõï

ÌïíôÜñåôå óôï êáëþäéï ìéá êáíïíéêïðïéçìÝíç ðñßæá

ãéá ôï öïñôßï ðïõ áíáöÝñåôáé óôçí ôáìðåëßôóá

÷áñáêôçñéóôéêþí åðß ôçò óõóêåõÞò (âëÝðå ðßíáêá

Ôå÷íéêþí óôïé÷åßùí).

Ç óõóêåõÞ óõíäÝåôáé áð åõèåßáò óôï äßêôõï

÷ñçóéìïðïéþíôáò Ýíáí ðïëõðïëéêü äéáêüðôç ìå

åëÜ÷éóôï Üíïéãìá åðáöþí 3 mm ìåôáîý ôçò

óõóêåõÞò êáé ôïõ äéêôýïõ. Ï äéáêüðôçò ðñÝðåé íá

äéáóôáóéïëïãåßôáé ãéá ôï åíäåäåéãìÝíï öïñôßï êáé íá

ðëçñïß ôéò éó÷ýïõóåò ðñïäéáãñáöÝò ãéá ôï çëåêôñéêü

ñåýìá (ï áãùãüò ãåßùóçò äåí ðñÝðåé íá äéáêüðôåôáé

áðü ôï äéáêüðôç). Ôï êáëþäéï ôñïöïäïóßáò ðñÝðåé

íá åßíáé ôïðïèåôçìÝíï Ýôóé ðïõ êáíÝíá óçìåßï ôïõ íá

ìçí Ýñ÷åôáé óå åðáöÞ ìå èåñìïêñáóßåò ìåãáëýôåñåò

ôùí 50°C .

Ðñéí äéåíåñãÞóåôå ôç óýíäåóç âåâáéùèåßôå üôé:

 ç óõóêåõÞ Ý÷åé ôç ãåßùóç êáé ôï âýóìá ôçñïýí ôéò åê

ôïõ íüìïõ ðñïäéáãñáöÝò

 ç ðñßæá åßíáé óå èÝóç íá õðïóôåß ôï ìÝãéóôï öïñôßï

éó÷ýïò ôçò óõóêåõÞò, ðïõ áíáöÝñåôáé óôçí ðéíáêßäá

÷áñáêôçñéóôéêþí

 ç ôÜóç ôñïöïäïóßáò íá ðåñéëáìâÜíåôáé óôéò ôéìÝò ôçò

ôáìðåëßôóáò ÷áñáêôçñéóôéêþí

 ç ðñßæá íá åßíáé óõìâáôÞ ìå ôï âýóìá ôçò óõóêåõÞò.

Áí ç ðñßæá äåí åßíáé óõìâáôÞ ìå ôï âýóìá,

áðåõèõíèåßôå óå åîïõóéïäïôçìÝíï ôå÷íéêü ãéá ôçí

áíôéêáôÜóôáóç. Ìç ÷ñçóéìïðïéåßôå ðñïåêôÜóåéò Þ

ðïëýðñéæá.

 Áöïý åãêáôáóôáèåß ç óõóêåõÞ, ôï çëåêôñéêü

êáëþäéï êáé ç çëåêôñéêÞ ðñßæá ðñÝðåé íá åßíáé

åýêïëá ðñïóâÜóéìá.

 Ôï êáëþäéï äåí ðñÝðåé íá äéðëþíåé Þ íá

óõìðéÝæåôáé.

 Ôï êáëþäéï ðñÝðåé íá åëÝã÷åôáé ðåñéïäéêÜ êáé íá

áíôéêáèßóôáôáé ìüíï áðü åîïõóéïäïôçìÝíïõò

ôå÷íéêïýò.

 Ç åðé÷åßñçóç áðïðïéåßôáé êÜèå åõèýíçò üôáí ïé

êáíüíåò áõôïß äåí ôçñïýíôáé.

ÐåñéãñáöÞ ôçò óõóêåõÞò

ÓõíïëéêÞ Üðïøç

Ðßíáêáò ÷åéñéóôçñßùí

θέση 5

θέση 4

θέση 3

θέση 2

θέση 1

Ρυθμιζόμενο ποδαράκι

Επιφάνεια κατά

της υπερχείλισης

Πίνακας χειριστηρίων

Επίπεδο ΠΛΕΓΜΑΤΟΣ

Επίπεδο ΛΙΠΟΣΥΛΛΕΚΤΗ

Υαλοκεραμική

επιφάνεια

Επιλογέας

ΘΕΡΜΟΣΤΑΤΗ

Επιλογέας

ΧΡΟΝΟΜΕΤΡΟΥ

Ενδεικτικό φωτάκι

ΛΕΙΤΟΥΡΓΙΑΣ ΕΣΤΙΩΝ

Επιλογείς εστιών

ΑΛΟΓΟΝΟΥ

Επιλογέας

ΠΡΟΓΡΑΜΜΑΤΩΝ

Ενδεικτικό φωτάκι

ΘΕΡΜΟΣΤΑΤΗ

Åêêßíçóç êáé ÷ñÞóç

 Óôï ðñþôï Üíáììá ëåéôïõñãÞóôå ôï öïýñíï Üäåéï

ãéá ôïõëÜ÷éóôïí ìéóÞ þñá ìå ôï èåñìïóôÜôç óôï

ìÝãéóôï êáé ôçí ðüñôá êëåéóôÞ. Âåâáéùèåßôå üôé ï

÷þñïò áåñßæåôáé êáëÜ ðñéí óâÞóåôå ôï öïýñíï êáé

áíïßîåôå ôçí ðüñôá. Ç ïóìÞ ðïõ áíáäýåôáé ïöåßëåôáé

óôçí åîÜôìéóç ôùí ïõóéþí ðïõ ÷ñçóéìïðïéÞèçêáí

óôçí ðáñáãùãÞ ãéá ôçí ðñïóôáóßá ôïõ öïýñíïõ.

 Ðñéí èÝóåôå óå ëåéôïõñãßá ôç óõóêåõÞ, áöáéñÝóôå ôï

ðëáóôéêü öéëì áðü ôá ðëáúíÜ.

Åêêßíçóç ôïõ öïýñíïõ

1. ÅðéëÝîôå ôï åðéèõìçôü ðñüãñáììá ìáãåéñÝìáôïò

óôñÝöïíôáò ôïí åðéëïãÝá ôùí ÐÑÏÃÑÁÌÌÁÔÙÍ.

2. ÅðéëÝîôå ôçí ðñïôåéíüìåíç èåñìïêñáóßá ãéá ôï

ðñüãñáììá Þ ôçí åðéèõìçôÞ óôñÝöïíôáò ôïí åðéëïãÝá

ÈÅÑÌÏÓÔÁÔÇ.

Ôç ëßóôá ìå ôá ðñïãñÜììáôá ìáãåéñÝìáôïò êáé ôéò

ó÷åôéêÝò ðñïôåéíüìåíåò èåñìïêñáóßåò ìðïñåßôå íá

äåßôå óôï ó÷åôéêü ðßíáêá (âëÝðå Ðßíáêá

ìáãåéñÝìáôïò óôï öïýñíï).

ÊáôÜ ôï ìáãåßñåìá ìðïñåßôå ðÜíôá:

 íá áëëÜîåôå ôï ðñüãñáììá ìáãåéñÝìáôïò

åíåñãþíôáò óôïí åðéëïãÝá ÐÑÏÃÑÁÌÌÁÔÙÍ

 íá áëëÜîåôå ôç èåñìïêñáóßá åíåñãþíôáò óôïí

åðéëïãÝá ÈÅÑÌÏÓÔÁÔÇ

 íá ðñïãñáììáôßóåôå ôç äéÜñêåéá êáé ôçí þñá

ôÝëïõò ìáãåéñÝìáôïò (âëÝðå êÜôù)

 íá äéáêüðôåôå ôï ìáãåßñåìá öÝñíïíôáò ôïí

åðéëïãÝá ÐÑÏÃÑÁÌÌÁÔÙÍ óôç èÝóç 0.

 Ìçí áðïèÝôåôå ðïôÝ áíôéêåßìåíá óôç âÜóç ôïõ

öïýñíïõ äéüôé ìðïñåß íá ðñïêëçèïýí æçìéÝò óôï

óìÜëôï. ×ñçóéìïðïéÞóôå ôç èÝóç 1 ôïõ öïýñíïõ ìüíï

óå ðåñßðôùóç ìáãåéñÝìáôïò ìå ôç óïýâëá.

 Íá èÝôåôå ðÜíôá ôá óêåýç ìáãåéñÝìáôïò óôï

ðáñå÷üìåíï ðëÝãìá Þ ðëÝãìáôá.

Åíäåéêôéêü öùôÜêé ÈÅÑÌÏÓÔÁÔÇ

¼ôáí åßíáé áíáììÝíï, óçìáßíåé üôé ï öïýñíïò ðáñÜãåé

èåñìüôçôá. ÓâÞíåé üôáí óôï åóùôåñéêü ôïõ öïýñíïõ

åðéôõã÷Üíåôáé ç åðéëåãìÝíç èåñìïêñáóßá. Óôï óçìåßï

áõôü ôï åíäåéêôéêü öùôÜêé áíÜâåé êáé óâÞíåé

äéáäï÷éêÜ, äåß÷íïíôáò üôé ï èåñìïóôÜôçò åßíáé óå

ëåéôïõñãßá êáé äéáôçñåß óôáèåñÞ ôç èåñìïêñáóßá.

Öùò ôïõ öïýñíïõ

ÁíÜâåé óôñÝöïíôáò ôïí åðéëïãÝá ÐÑÏÃÑÁÌÌÁÔÙÍ

óå ìéá èÝóç äéáöïñåôéêÞ ôïõ «0». ÐáñáìÝíåé

áíáììÝíï üóï ï öïýñíïò åßíáé óå ëåéôïõñãßá.

ÅðéëÝãïíôáò

ìå ôïí åðéëïãÝá, ôï öùò áíÜâåé ÷ùñßò

íá åíåñãïðïéçèåß êáíÝíá èåñìáíôéêü óôïé÷åßï.

Timer (×ñïíüìåôñï)

Ãéá ôçí åíåñãïðïßçóç ôïõ Timer (×ñïíüìåôñï)

ðñï÷ùñÞóôå ùò áêïëïýèùò:

1. óôñÝøôå äåîéüóôñïöá # ôïí åðéëïãÝá TIMER êáôÜ

ìßá óôñïöÞ ó÷åäüí ðëÞñç ãéá íá êïõñíôßóåôå ôï

îõðíçôÞñé

2. óôñÝøôå áñéóôåñüóôñïöá # ôïí åðéëïãÝá TIMER

èÝôïíôáò ôïí åðéèõìçôü ÷ñüíï.

ÐñïãñÜììáôá

 Ãéá üëá ôá ðñïãñÜììáôá ìáãåéñÝìáôïò ìðïñåßôå íá

èÝóåôå ìéá èåñìïêñáóßá ìåôáîý 60°C êáé Max, åêôüò

áðü ôá áêüëïõèá ðñïãñÜììáôá:

 GRILL (óõíéóôÜôáé íá èÝóåôå ìüíï óôï åðßðåäï

MAX)

 ÁÐÏØÕÎÇ (ðñïôåßíåôáé: Ýíá ïðïéïäÞðïôå

åðßðåäï).

Öïýñíïò «Áðüøõîçò»

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

ó÷åäüí õðïäéðëáóéÜæåôáé áí ÷ñçóéìïðïéçèåß ï

áíåìéóôÞñáò. Óôçí ðåñßðôùóç êñåáôéêþí, øáñéêþí Þ

øùìéïý ìðïñåßôå íá åðéôá÷ýíåôå ÷ñçóéìïðïéþíôáò ôç

ëåéôïõñãßá ðïëëáðëþí øçóéìÜôùí èÝôïíôáò ìéá

èåñìïêñáóßá 80° - 100°C.

Óôáôéêüò Öïýñíïò

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 êáôáíïìÞò ôçò èåñìïêñáóßáò êáé

óõãêñÜôçóçò ôçò êáôáíÜëùóçò. Ï óôáôéêüò öïýñíïò

ðáñáìÝíåé áîåðÝñáóôïò óôéò ðåñéðôþóåéò ðïõ

ðñÝðåé íá ìáãåéñÝøåôå ðéÜôá ôá óõóôáôéêÜ ôùí

ïðïßùí áðïôåëïýíôáé áðü äýï Þ ðåñéóóüôåñá

óôïé÷åßá ðïõ èá ó÷çìáôßóïõí Ýíá åíéáßï ðéÜôï, ãéá

ðáñÜäåéãìá ëÜ÷áíï ìå ðáúäÜêéá, ìðáêáëÜ áëÜ

óðáíéüëá, óôïêáößóï áëÜ áíêïíåôÜíá, øá÷íü

ìïó÷áñéïý ìå ñýæé, êëð. ÅîáéñåôéêÜ áðïôåëÝóìáôá

åðéôõã÷Üíïíôáé óôçí åôïéìáóßá ðéÜôùí ìå âÜóç êñÝáò

âïäéíü Þ ìïó÷áñßóéï üðùò ôá ìðñáæÝ, ôá âñáóôÜ ìå

ëá÷áíéêÜ, ôï goulasch, êñÝáò êõíçãéïý, ìðïýôé êáé

öéëÝôï ÷ïéñéíü, 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

ëéðïóõëëÝêôç, 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

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 óôá ðéÜôá

ðïõ áðáéôïýí êñïýóôá Þ ãéá ðéÜôá ðïõ áðáéôïýí

ìáãåßñåìá áñêåôÜ åðß ìáêñüí, ãéá ðáñÜäåéãìá

ëáæÜíéá, ìáêáñüíéá ãéá ðáóôßôóéï, êïôüðïõëï øçôü

ìå ðáôÜôåò, 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

áåñüèåñìïò öïýñíïò 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

óôïõò 80 °C. Ãéá íá áðïøýîåôå ðéï åõáßóèçôá

ôñüöéìá èÝóôå 60°C Þ ÷ñçóéìïðïéÞóôå ìüíï ôçí

êõêëïöïñßá êñýïõ áÝñá, èÝôïíôáò ôïí åðéëïãÝá ôïõ

èåñìïóôÜôç óôïõò 0°C.

Öïýñíïò ÅðÜíù

Åíåñãïðïéåßôáé ôï åðÜíù èåñìáíôéêü óôïé÷åßï.

Ç ëåéôïõñãßá áõôÞ ìðïñåß íá ÷ñçóéìïðïéçèåß ãéá ôï

ñïäïêáïêêßíéóìá ôùí ôñïößìùí óôï ôÝëïò ôïõ

ìáãåéñÝìáôïò.

Grill

ÁíÜâåé ôï åðÜíù èåñìáíôéêü óôïé÷åßï êáé ôßèåôáé óå

ëåéôïõñãßá ç óïýâëá.

Ç áñêåôÜ õøçëÞ êáé Üìåóç èåñìïêñáóßá ôïõ ãêñéë

åðéôñÝðåé ôï åðéöáíåéáêü ñïäïêïêêßíéóìá ôùí

êñåáôéêþí êáé ôùí øçôþí åðåéäÞ åìðïäßæåôáé ç

áðþëåéá ôùí ÷õìþí (æïõìß). Ôï øÞóéìï óôï ãêñéë

óõíéóôÜôáé éäéáßôåñá ãéá ôá öáãçôÜ ðïõ áðáéôïýí

õøçëÞ åðéöáíåéáêÞ èåñìïêñáóßá: ìðñéæüëåò âïäéíÝò

êáé ìïó÷áñßóéåò, entrecôte, öéëÝôï, ÷Üìðïõñãêåñ êëð.

ÁöÞíåôå ðÜíôá êëåéóôÞ ôçí ðüñôá ôïõ öïýñíïõ,

åêôüò üôáí ÷ñçóéìïðïéåßôå ôç óïýâëá.

ÏñéóìÝíá ðáñáäåßãìáôá ÷ñÞóçò ôïõ ãêñéë

áíáöÝñïíôáé óôçí ðáñÜãñáöï «ÐñáêôéêÝò óõìâïõëÝò

ãéá ôï øÞóéìï».

Grill Áåñüèåñìï

ÁíÜâåé ôï åðÜíù êåíôñéêü èåñìáíôéêü óôïé÷åßï êáé

ôßèåôáé óå ëåéôïõñãßá o áíåìéóôÞñáò. Ïé ëåéôïõñãßåò

áõôÝò áõîÜíïõí ôçí áðïôåëåóìáôéêüôçôá ôçò

ìïíïêáôåõèõíôéêÞò èåñìéêÞò áêôéíïâïëßáò ôùí

èåñìáíôéêþí óôïé÷åßùí ìÝóù ôçò äõíáìéêÞò êõêëïöïñßáò

ôïõ áÝñá óôï åóùôåñéêü ôïõ öïýñíïõ. Áõôü

ðáñåìðïäßæåé ôï åðéöáíåéáêü êÜøéìï ôùí ôñïößìùí

áõîÜíïíôáò ôçí éó÷ý äéåßóäõóçò ôçò èåñìüôçôáò.

ÅîáéñåôéêÜ áðïôåëÝóìáôá åðéôõã÷Üíïíôáé ãéá áíÜìéêôá

óïõâëÜêéá êñÝáôïò êáé ÷ïñôáñéêþí, ëïõêÜíéêùí,

÷ïéñéíÜ ðáúäÜêéá, áñíßóéá, êïôüðïõëï áëÜ íôéÜâïëá,

ïñôýêéá ìå áëéöáóêéÜ, ÷ïéñéíü öéëÝôï, êëð.

¼ëá ôá ìáãåéñÝìáôá óôï gratin ðñÝðåé íá

äéåíåñãïýíôáé ìå ôçí ðüñôá ôïõ öïýñíïõ

êëåéóôÞ.

Ôï áåñüèåñìï ãêñéë åßíáé ôï éäáíéêü ãéá ìáãåßñåìá

ôïõ øáñéïý êïììÝíïõ óå öÝôåò, ãéá ðáñÜäåéãìá ï

îéößáò, ï ôüíïò, ï ñïöüò, ïé ãåìéóôÝò óïõðéÝò, êëð.

 Ôá ìáãåéñÝìáôá GRILL êáé GRATIN ðñÝðåé íá

äéåíåñãïýíôáé ìå ôçí ðüñôá ôïõ öïýñíïõ êëåéóôÞ.

 Óôá ìáãåéñÝìáôá ÖÏÕÑÍÏÓ ÅÐÁÍÙ êáé GRILL

ôïðïèåôÞóôå ôï ãêñéë óôç èÝóç 5 êáé ôïí

ëéðïóõëëÝêôç óôç èÝóç 1 ãéá ôç óõëëïãÞ ôùí

õðïëåéììÜôùí ìáãåéñÝìáôïò (æïõìéÜ Þ/êáé ëßðç). Óôï

ìáãåßñåìá GRATIN ôïðïèåôÞóôå ôï ãêñéë óôç èÝóç 2

Þ 3 êáé ôïí ëéðïóõëëÝêôç óôç èÝóç 1 ãéá ôç óõëëïãÞ

ôùí õðïëåéììÜôùí ìáãåéñÝìáôïò.

Ôáõôü÷ñïíï øÞóéìï óå äéÜöïñá åðßðåäá

Áí ÷ñåéáóôåß íá ÷ñçóéìïðïéÞóåôå äýï ðëÝãìáôá,

÷ñçóéìïðïéÞóôå ôï ðñüãñáììá ÐÏËËÁÐËÁ

ÅÐÉÐÅÄÁ, ôï ìïíáäéêü êáôÜëëçëï ãé áõôüí ôïí ôýðï

ìáãåéñÝìáôïò. Áêüìç åßíáé êáëü:

 íá ìç ÷ñçóéìïðïéåßôå ôéò èÝóåéò 1 êáé 5: äÝ÷ïíôáé

áð åõèåßáò ôï èåñìü áÝñá ðïõ èá ìðïñïýóå íá

êÜøåé ôá åõáßóèçôá ôñüöéìá.

 Íá ÷ñçóéìïðïéåßôå ôéò èÝóåéò 2 êáé 4, èÝôïíôáò óôç

èÝóç 2 ôá ôñüöéìá ðïõ áðáéôïýí ðåñéóóüôåñç

èåñìüôçôá.

 üôáí ìáãåéñåýåôå ôñüöéìá ðïõ áðáéôïýí ÷ñüíïõò

êáé èåñìïêñáóßåò ìáãåéñÝìáôïò äéáöïñåôéêïýò,

âÜëôå ìéá ìÝóç èåñìïêñáóßá ìåôáîý ôùí äýï

ðñïôåéíüìåíùí (âëÝðå Ðßíáêá ìáãåéñÝìáôïò óå

öïýñíï) êáé èÝóôå ôá ðéï åõáßóèçôá ôñüöéìá óôç

èÝóç 4. ÁöáéñÝóôå ðñþôá ôï ôñüöéìï ðïõ áðáéôåß

÷ñüíï ìáãåñÝìáôïò óõíôïìüôåñï.

 üôáí ìáãåéñåýåôå ðßôóåò óå ðåñéóóüôåñá åðßðåäá

ìå èåñìïêñáóßá óôïõò 220°C, óõìöÝñåé íá

ðñïèåñìÜíåôå ôï öïýñíï ãéá 15 ëåðôÜ. ÃåíéêÜ ôï

ìáãåßñåìá óôç èÝóç 4 Ý÷åé ìåãáëýôåñç äéÜñêåéá:

óõíåðþò ðñïôåßíåôáé íá âãÜæåôå ðñþôá ôçí ðßôóá

ðïõ øÞíåôå óôï ÷áìçëüôåñï åðßðåäï êáé ìüíï

ìåôÜ áðü ìåñéêÜ ëåðôÜ åêåßíç ðïõ øÞíåôå óôç

èÝóç 4.

 Íá ôïðïèåôåßôå ôï ëéðïóõëëÝêôç ÷áìçëÜ êáé ôï

ðëÝãìá øçëÜ.

Óïýâëá

Ãéá ôçí åíåñãïðïßçóç ôçò óïýâëáò (âëÝðå åéêüíá)

ðñï÷ùñÞóôå ùò áêïëïýèùò:

1. èÝóôå ôï ëéðïóõëëÝêôç óôç èÝóç 1

2.èÝóôå ôï óôÞñéãìá ôçò óïýâëáò óå èÝóç 4 êáé

åéóÜãåôå ôç ëüã÷ç óôçí áíôßóôïé÷ç ïðÞ ðïõ âñßóêåôáé

óôï ðßóù ôïß÷ùìá ôïõ öïýñíïõ.

3. åíåñãïðïéÞóôå ôç óïýâëá åðéëÝãïíôáò

ìå ôïí

åðéëïãÝá ÐÑÏÃÑÁÌÌÁÔÙÍ.

Ðßíáêáò øçóßìáôïò óôï öïýñíï

ÈÝóç ôïõ

åðéëïãÝá

Ôñüöéìï ãéá ìáãåßñåìá ÂÜñïò

(Kg)

ÈÝóç

øçóßìáôïò

åðßðåäá áðü

êÜôù

×ñüíïò

ðñïèÝñìáíóçò

(ëåðôÜ)

ÈÝóç

åðéëïãÝá

èåñìïóôÜôç

×ñüíïò

øçóßìáôïò

(ëåðôÜ)

Áðüøõîç

¼ëá ôá êáôåøõãìÝíá ôñüöéìá

Óôáôéêüò

ÐÜðéá

Øçôü ìïó÷áñßóéï Þ âïäéíü

Øçôü ÷ïéñéíü

Ìðéóêüôá (öñüëáò)

ÊñïóôÜôåò

200

180

65-75

70-75

70-80

15-20

30-35

Áåñüèåñìò

Ðßôóá (óå 2 èÝóåéò)

ËáæÜíéá

Áñíß

Øçôü êïôüðïõëï + ðáôÜôåò

Óêïõìðñß

Plum-cake

ÌðéíéÝ (óå 2 èÝóåéò)

Ìðéóêüôá (óå 2 èÝóåéò)

ÐáíôåóðÜíé (óå 1 èÝóç)

ÐáíôåóðÜíé (óå 2 èÝóåéò)

ÁëìõñÜ êÝéê

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

Öïýñíïò

ÅðÜíù

ÓõìðëÞñùóç øçóßìáôïò - 3/4 15 220 -

Ãëþóóåò êáé óïõðéÝò

ÓïõâëÜêéá áðü êáëáìÜñéá êáé

ãáñßäåò

ÖéëÝôï ìðáêáëéÜñïõ

Ëá÷áíéêÜ óôï ðëÝãìá

Ìðñéæüëåò ìïó÷áñßóéåò

ÊïôïëÝôåò

Hamburger

Óêïõìðñß

Ôïóô

n.° 4

3/4

Max

8-10

6-8

10-15

15-20

7-10

15-20

2-3

“Grill”

Ìå óïýâëá

Ìïó÷áñÜêé óôç óïýâëá

Êïôüðïõëï óôç óïýâëá

ÁñíÜêé óôç óïýâëá

1.0

1.5

1.0

Max

80-90

70-80

Grill

áåñüèåñìï

Êïôüðïõëï óôï ãêñéë

ÓïõðéÝò

1.5

200

55-60

30-35

Óçìåßùóç

: ïé ÷ñüíïé øçóßìáôïò åßíáé åíäåéêôéêïß êáé ìðïñïýí íá ìåôáâÜëëïíôáé ìå âÜóç ôéò ðñïóùðéêÝò ðñïôéìÞóåéò. Óôá

øçóßìáôá óôï ãêñéë Þ óôï áåñüèåñìï ãêñéë, ï ëéðïóõëëÝêôçò ôïðïèåôåßôáé ðÜíôá óôï 1° åðßðåäï îåêéíþíôáò áðü êÜôù.

×ñÞóç ôçò õáëïêåñáìéêÞò

åðéöÜíåéáò ìáãåéñÝìáôïò

 Ç êüëëá ðïõ åöáñìüæåôáé óôéò åðåíäýóåéò áöÞíåé

ïñéóìÝíá ß÷íç ãñÜóïõ óôï ãõáëß. Ðñéí

÷ñçóéìïðïéÞóåôå ôç óõóêåõÞ, ðñïôåßíåôáé íá ôá

áðïìáêñýíåôå ìå Ýíá åéäéêü ãéá êáèáñéóìü ìç

áðïîõóôéêü ðñïúüí. Óôéò ðñþôåò þñåò ëåéôïõñãßáò

ìðïñåß íá áíôéëçöèåßôå ìéá ïóìÞ ëÜóôé÷ïõ, ðïõ üìùò

èá åîáöáíéóôåß óýíôïìá.

ÁíÜøôå êáé óâÞóôå ôéò æþíåò

ìáãåéñÝìáôïò

Ãéá íá áíÜøåôå ìéá æþíç øçóßìáôïò óôñÝøôå ôïí

áíôßóôïé÷ï åðéëïãÝá äåîéüóôñïöá.

Ãéá íá ôç óâÞóåôå, óôñÝøôå ôïí åðéëïãÝá

áñéóôåñüóôñïöá ìÝ÷ñé ôï «0».

Ôï Üíáììá ôçò åíäåéêôéêÞò ëõ÷íßáò ËÅÉÔÏÕÑÃÉÁÓ

ÅÓÔÉÙÍ åðéóçìáßíåé üôé ôïõëÜ÷éóôïí ìéá åóôßá ôçò

åðéöÜíåéáò ìáãåéñÝìáôïò åßíáé óå ëåéôïõñãßá.

Ðåñéï÷Ýò ìáãåéñÝìáôïò

Ç åðéöÜíåéá ìáãåéñÝìáôïò ðáñïõóéÜæåé çëåêôñéêÜ

èåñìáíôéêÜ áêôéíùôÜ óôïé÷åßá. ÊáôÜ ôç ëåéôïõñãßá, ôá

áêüëïõèá óôïé÷åßá óôçí åðéöÜíåéá ìáãåéñÝìáôïò

ãßíïíôáé êüêêéíá:

A. Ç æþíç ìáãåéñÝìáôïò ìå

áêôéíùôÜ èåñìáíôéêÜ óôïé÷åßá.

B. Ôï åíäåéêôéêü öùôÜêé

õðüëïéðçò èåñìüôçôáò:

åðéóçìáßíåé üôé ç èåñìïêñáóßá

ôçò áíôßóôïé÷çò ðåñéï÷Þò

ìáãåéñÝìáôïò åßíáé ìåãáëýôåñç ôùí 60°C, áêüìç êáé

óôçí ðåñßðôùóç ðïõ ôï èåñìáíôéêü óôïé÷åßï Ýóâçóå

áëëÜ åßíáé áêüìç æåóôü.

Ïé æþíåò ìáãåéñÝìáôïò ìå áêôéíùôÜ èåñìáíôéêÜ

óôïé÷åßá.

Ôá êõêëéêÜ áêôéíùôÜ èåñìáíôéêÜ óôïé÷åßá ãßíïíôáé

êüêêéíá ìåôÜ áðü 10-20 äåõôåñüëåðôá áðü ôï

Üíáììá.

ÐñáêôéêÝò óõìâïõëÝò ãéá ôç ÷ñÞóç ôçò

åðéöÜíåéáò ìáãåéñÝìáôïò

 Íá ÷ñçóéìïðïéåßôå êáôóáñüëåò ìå âÜóç åðßðåäç

êáé ìåãÜëïõ ðÜ÷ïõò, ãéá íá åßóôå âÝâáéïé üôé

åöáñìüæïõí ôÝëåéá óôç èåñìáíôéêÞ ðåñéï÷Þ.

 Íá ÷ñçóéìïðïéåßôå ðÜíôá êáôóáñüëåò åðáñêïýò

äéáìÝôñïõ ðïõ íá êáëýðôåé ôåëåßùò ôç èåñìáíôéêÞ

æþíç, Ýôóé þóôå íá ÷ñçóéìïðïéåßôáé üëç ç

ðáñáãüìåíç èåñìüôçôá.

 Íá âåâáéùèåßôå üôé ç âÜóç ôùí êáôóáñïëþí åßíáé

áðüëõôá óôåãíÞ êáé êáèáñÞ: ç åöáñìïãÞ óôéò

æþíåò ìáãåéñÝìáôïò, Ýôóé, èá åßíáé âÝëôéóôç êáé

ôüóï ïé êáôóáñüëåò üóï êáé ôï ðëáßóéï

ìáãåéñÝìáôïò èá áíôÝîïõí ðåñéóóüôåñï.

 Áðïöåýãåôå íá ÷ñçóéìïðïéåßôå ôéò ßäéåò ôéò

êáôóáñüëåò ðïõ ÷ñçóéìïðïéïýíôáé óôïõò

êáõóôÞñåò áåñßïõ. ç óõãêÝíôñùóç èåñìüôçôáò

óôïõò êáõóôÞñåò áåñßïõ ìðïñåß íá ðáñáìïñöþóåé

ôç âÜóç ôçò êáôóáñüëáò, ðïõ ÷Üíåé ôçí åöáñìïãÞ

ôçò.

 Ìçí áöÞíåôå ðïôÝ ìéá æþíç ìáãåéñÝìáôïò áíáììÝíç

÷ùñßò êáôóáñüëá åðÜíù äéüôé èá ìðïñïýóå íá

÷áëÜóåé.

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

Stránka sa načítava...

Indesit K6C51(X)/EX Návod na obsluhu

Značka: Indesit

Model: K6C51(X)/EX

Kategória: Pece

Typ: Návod na obsluhu

Tento návod je vhodný aj pre

k6c51 x

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Indesit K6C51(X)/EX Návod na obsluhu

Tento návod je vhodný aj pre

Indesit K6C51(X)/EX Návod na obsluhu

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