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
GB
English, 1
GB
ÅëëçíéêÜ,12
GR
AR
2
GB
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.
N
L2
L1
L3
P
NL
220-230V 1N~
H07RR-F 3x6 CEI-UNEL 35363
1
3
2
4
5
GB
3
NL1L3L2
380-400V 3N~
H05RR-F 5x2.5 CEI-UNEL 35363
1
3
2
4
5
NL1L2
380-400V 2N~
H05RR-F 4x4 CEI-UNEL 35363
1
3
2
4
5
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
4
GB
Description of the appliance
Overall view
Control panel
Control panel
GRILL rack
Glass
ceramic hob
DRIPPING pan
GUIDE RAILS
for the sliding racks
position 3
position 2
position 1
Adjustable foot
Adjustable foot
position 5
position 4
THERMOSTAT
knob
TIMER
knob
ACTIVE COOKING
ZONE indicator light
HALOGEN cooking
zone knobs
SELECTOR
Knob
THERMOSTAT
indicator light
GB
5
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.
6
GB
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
GB
7
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.
8
GB
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
1
1
1
-
1
3
3
3
3
3
15
15
15
15
15
200
200
200
180
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
1
1
1
1
1
1
0.5
0.5
0.5
1.0
1.5
2-4
3
2
2-4
2
2
2-4
2-4
2
2-4
3
15
10
10
10
10
10
10
10
10
10
15
220
200
180
180
180
170
190
180
170
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
1
1
1
1
1
1
1
1
n.° 4
4
4
4
3/4
4
4
4
4
4
5
5
5
5
5
5
5
5
5
Max
Max
Max
Max
Max
Max
Max
Max
Max
8-10
6-8
10
10-15
15-20
15-20
7-10
15-20
2-3
Fan assisted
grill
Grilled chicken
Cuttlefish
1.5
1.5
3
3
5
5
200
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.
GB
9
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.
A
A
A
A
B
Setting Normal or Fast Plate
0
Off
1
Cooking vegetables, fish
2
Cooking potatoes (using steam) soups,
chickpeas, beans.
3
Continuing the cooking of large quantities of
food, minestrone
4
For roasting (average)
5
For roasting (above average)
6
For browning and reaching a boil in a short
time.
10
GB
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.
GB
11
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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Ðßíáêáò ÷åéñéóôçñßùí
Åêêßíçóç êáé ÷ñÞóç, 16-19
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
GR
English, 1
GR
GB
AR
ÅëëçíéêÜ,12
GR
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.
N
L2
L1
L3
P
NL
220-230V 1N~
H07RR-F 3x6 CEI-UNEL 35363
1
3
2
4
5
14
GR
кÍÁÊÁÓ ×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
1
3
2
4
5
NL1L2
380-400V 2N~
H05RR-F 4x4 CEI-UNEL 35363
1
3
2
4
5
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.
GR
ÐåñéãñáöÞ ôçò óõóêåõÞò
ÓõíïëéêÞ Üðïøç
Ðßíáêáò ÷åéñéóôçñßùí
θέση 5
θέση 4
θέση 3
θέση 2
θέση 1
Ρυθμιζόμενο ποδαράκι
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
16
GR
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.
GR
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».
18
GR
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.
GR
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
1
1
1
-
1
3
3
3
3
3
15
15
15
15
15
200
200
200
180
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
1
1
1
1
1
1
0.5
0.5
0.5
1.0
1.5
2-4
3
2
2-4
2
2
2-4
2-4
2
2-4
3
15
10
10
10
10
10
10
10
10
10
15
220
200
180
180
180
170
190
180
170
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
1
1
1
1
1
1
1
1
n.° 4
4
4
4
3/4
4
4
4
4
4
5
5
5
5
5
5
5
5
5
Max
Max
Max
Max
Max
Max
Max
Max
Max
8-10
6-8
10
10-15
15-20
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
-
-
-
5
5
5
Max
Max
Max
80-90
70-80
70-80
Grill
áåñüèåñìï
Êïôüðïõëï óôï ãêñéë
ÓïõðéÝò
1.5
1.5
3
3
5
5
200
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.
20
GR
×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.
A
A
A
A
B
Qsh Esta kanonik¾ ¾ tacea
SbhstÒ
Y»simo cortarikèn, yarikèn
2
Pat£tej ston atmÒ, minstrej, fasÒlia,
rebÚqia
3
Suncish yhsmatoj meg£lwn trofmwn,
minstrej
4 Y»simo (mtrio)
5 Y»simo (dunatÒ)
6
Rodokokknisma h epteuxh brasmoÚ se
sÚntomo crÒno
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