User manual HUBBELL LIGHTING TLR-10

[. . . ] Oven accessories which may come into contact with food are made of materials which comply with the contents of EEC Regulation 89/109 of 21. After having removed the packaging, check that the appliance is intact. If in doubt, do not use the appliance and contact professionally qualified personnel. Before using the appliance the film should be removed and the underlying part cleaned with a cloth and a non-abrasive household cleaning product. [. . . ] Disassembling/assembling the oven door To make it easier to clean the inside of your oven, the oven door can be removed, by proceeding as follows (fig. 3-4): • Open the door completely and lift the 2 levers “B” (fig. 3); • Now, shutting the door slightly, you can lift it out by pulling out the hooks “A” as shown in figure 4. To reassemble the door: • With the door in a vertical position, insert the two hooks “A” into the slots; • Ensure that seat “D” is hooked perfectly onto the edge of the slot (move the oven door backwards and forward slightly); • Keep the oven door open fully, unhook the 2 levers “B” downwards and then shut the door again. Fig 3 fig 4 5 THE ELECTRONIC PROGRAMMER The electronic programmer has the function of automatically switching on the oven (at the required time) and switching it off at the end of the set cooking time. The 4 figure luminous display showing the actual time and the programming times, also shows the current state of the oven by means of the following symbols: Oven on Minute minder Automatic programme AUTO Point • (this divides the hour from the minutes on the display) All the functions may be programmed for a total of 23 h and 59 min. Adjusting the clock (At installation, after power failures, clock in advance or behind). Select manual mode by pressing key , adjust the hour and minutes using the -and + keys. Manual oven mode (Programming excluded) Press the key ; and the oven is switched on, the AUTO (oven on) symbol comes on. € Press the key (duration) and adjust the cooking time using the -and + keys: the oven switches on, the AUTO and (oven on) symbols light up. € Turn the selector and the thermostat knobs onto the required function and temperature respectively. Cooking Pizza For best results when cooking pizza use the "ventilation mode" • • : Preheat the oven for at least 10 minutes; Use a light aluminum pizza pan, placing it on the broiler supplied with the oven. If the dripping-pan is used, this will extend the cooking time, making it difficult to get a crispy crust; Do not open the oven door frequently while the pizza is cooking; If the pizza has a lot of toppings (three of four), it is recommended that the mozzarella cheese be placed on top halfway through the cooking process; • • Cooking Fish and Meat Meat must weigh at least 1 Kg in order to prevent it from drying out. When cooking white meat, fowl and fish, use low temperature settings (150°C-200°C). For red meat that should be well done on the outside while tender and juicy in the inside, it is a good idea to start with a high temperature setting (200°C-220°C) for a short time, then turn the oven down afterwards. Place the meat on the centre of the rack and place the dripping pan beneath it to catch the fat. Make sure that the rack is inserted so that it is in the centre of the oven. If you would like to increase the amount of heat from below, use the low rack heights. For savory roasts (especially duck and wild game), dress the meat with lard or bacon on the top. 7 COOKING TIPS Cooking times may change according to the nature of the foods, their homogeneity and their volume. When cooking a certain food for the first time, it is advisable to choose the lowest values in the cooking time range given in the table and then increase them if necessary. CONVENTIONAL OVEN COOKING Type of dish Pastries and cakes Fruit pie Meringues Sponge cake Angel cake Madeira cake Chocolate cake Flat sweet loaf Puffs Flaky pastry biscuits Mille feuilles Short crust pastry Temperature °C Cooking time (minutes) 60-70 30-40 20-30 40-50 40-50 30-40 40-50 15-20 15-20 15-20 15-20 Type of dish Meat Turkey (4-8 kg) Goose (4-5 kg) Duck (2-4 kg) Capon (2½-3 kg) Braised beef (1-1½ kg) Leg of lamb Roast hare (2 kg) Roast pheasant Chicken (1-1½ kg) Fish Temperature °C Cooking time (hours) 130 130 150 160 160 170 170 200 200 200 200 160 160 170 170 160 160 160 160 170 200 3-4½ 4-4½ 1½-2½ 2-2½ 3-3½ 1-1½ 1-1½ 1-1½ 1-1½ 15-25 minutes GRILLING Type of dish Chops (0. [. . . ] The internal burner has a nozzle, the external burner has two (of the same size). Replace the nozzle with models suited to the new type of gas (see table 1). € replace all the components by repeating the steps in reverse order. 9 Upon completion of installation, check the gas circuit, the internal connections and the taps for leaks using a soapy solution (never a flame). [. . . ]