Delonghi PEMX 965 GHI: инструкция
Раздел: Бытовая, кухонная техника, электроника и оборудование
Тип: Плита
Характеристики, спецификации
Инструкция к Плите Delonghi PEMX 965 GHI
DUAL FUEL COOKER WITH
ENGLISH
DOUBLE ELECTRIC OVEN
Instructions for use
Advice for installation
КУХОННАЯ ПЛИТА С
РУССКИЙ
ДВУМЯ ЭЛЕКТРИЧЕСКИМИ
ДУХОВКАМИ И ГАЗОВОЙ
ВАРОЧНОЙ ПОВЕРХНОСТЬЮ
Инструкция по эксплуатации
Рекомендации по установке
PEM... 965 GHI
1
2
Identification label
Ярлык идентификации
ENGLISH
• Instructions for use .................................................................................................... 3
• Advice for installation ................................................................................................. 30
РУССКИЙ
• Инструкция по эксплуатации .................................................................................. 43
• Рекомендации по установке .................................................................................... 70
3
ENGLISH
Dear Customer,
Thank you for having purchased and given your
preference to our product.
The safety precautions and recommendations reported
below are for your own safety and that of others. They
will also provide a means by which to make full use of
the features offered by your appliance.
Please preserve this booklet carefully. It may be
useful in future, either to yourself or to others in the
event that doubts should arise relating to its operation.
This appliance must be used only for the task
it has explicitly been designed for, that is for
cooking foodstuffs. Any other form of usage is to be
considered as inappropriate and therefore dangerous.
The manufacturer declines all responsibility in the
event of damage caused by improper, incorrect or
illogical use of the appliance.
DECLARATION OF CE CONFORMITY
This cooker has been designed, constructed and marketed in compliance with:
- safety requirements of EEC Directive “Gas” 90/396;
- safety requirements of EEC Directive “Low voltage”
2006/95
;
- protection requirements of EEC Directive “EMC” 89/336;
- requirements of EEC Directive 93/68.
4
IMPORTANT SAFEGUARDS AND RECOMMENDATIONS
After removing the appliance from its packing, make sure of its integrity.
In case of doubt, please apply to your supplier or to a qualified engineer.
The packing materials (plastic bags, polyfoam, nails, metal strips etc.) must be moved
away from the reach of the children as potential sources of danger.
– Do not attempt to alter the technical features of the appliance as this may result very
dangerous.
– Do not carry out any operation of cleaning or maintenance without prior disconnection
of the appliance from the electric supply.
–
Do not line the oven walls with aluminium foil. Do not place baking trays or the drip tray
on the base of the oven chamber.
–
If you should decide not to use this appliance any longer (or decide to substitute an
older model), before disposing of it, it is recommended that it be made inoperative in an
appropriate manner in accordance to health and environmental protection regulations,
ensuring in particular that all potentially hazardous parts be made harmless, especially
in relation to children who could play with old appliances.
–
Gas appliances produce heat and humidity in the environment in which they are
installed.
Ensure that the cooking area is well ventilated by opening the natural ventilation grilles
or by installing an extractor hood connected to an outlet duct.
–
If the cooker is used for a prolonged time it may be necessary to provide further ventila-
tion by opening a window or by increasing the suction power of the extractor hood (if
fitted).
–
Read the instructions carefully before installing and using the appliance.
CAUTION: this apparatus must only be installed in a permanently ventilated room in
compliance with the applicable regulations.
5
IMPORTANT INSTRUCTIONS AND ADVICE FOR THE USE OF
ELECTRICAL APPLIANCES
The use of any electrical appliance requires the compliance with some basic rules,
namely:
– do not touch the appliance with wet or damp hands (or feet)
– do not use the appliance bare feet
– do not allow the appliance to be operated by children or disabled without overseeing.
The manufacturer cannot be deemed responsible for damages caused by wrong or incor-
rect use.
TIPS FOR THE USER
•
During and after use of the cooker, certain parts will become very hot. Do not
touch hot parts.
•
Keep children away from the cooker when it is in use.
•
After use, ensure that the knobs are in position ● (off), and close the main gas
delivery valve or the gas cylinder valve.
•
In case of difficulty in the gas taps operation, call Service.
FIRST USE OF THE OVEN
It is advised to follow these instructions:
• Furnish the interior of the oven by placing the wire racks as described at chapter “
CLEANING
AND MAINTENANCE
”.
• Insert shelves and tray.
• Turn on the oven, and operate at the maximum temperature in order to eliminate any traces of
grease on the heating elements.
• Clean the interior of the oven with cloth soaked in water and detergent (neutral) then dry care-
fully.
6
COOKING HOB
1
2
2
4
1
3
Fig. 1.1
COOKING HOB
1. Auxiliary burner (A) 1,00 kW
2. Semi-rapid burner (SR) 1,75 kW
3. Rapid burner (UR) 3,00 kW
4. Triple-ring burner (TC) 3,50 kW
Important Note:
✓ The electric ignition is incorporated in the knobs.
✓ The appliance has a safety valve system fitted, the flow of gas will be stopped if and
when the flame should accidentally go out.
✓ The cooker has two electrical ovens:
- left multifunction main oven;
- right natural convection small oven.
7
CONTROL PANEL
Fig. 1.2
21
20
19 10 11
12
13
14 15
16
17
18
CONTROL PANEL - Controls description
10.
Multifunction main oven temperature knob (left oven)
11.
Multifunction main oven switch knob (left oven)
12.
Front left burner control knob
13.
Rear left burner control knob
14.
Central burner control knob
15.
Rear right burner control knob
16.
Front right burner control knob
17.
Conventional oven switch knob (right oven)
18.
Conventional oven thermostat knob (right oven)
19.
Timer 120’ cut-off control knob (main oven only)
20.
Right oven thermostat indicator light
21.
Main oven temperature indicator light (left oven)
8
USE OF COOKING HOB
2
The electric ignition is incorporated in
GAS BURNERS
the knobs ( symbol beside flame
-
Each burner is controlled by a gas tap
max. heat/max. gas flow (fig. 2.1).
which opens and closes the gas supply.
Turning the knob so that the indicator
The maximum setting permits rapid boil-
line points to the symbols printed on the
ing of liquids, whereas the minimum set-
panel achieves the following functions:
ting allows slower warming of food or
maintaining simmering conditions of liq-
uids.
– symbol ● = off
Other intermediate operating can be
achieved by positioning the control knob
indicator between the maximum and
– symbol = full on
minimum setting, but not between the
(maximum rate)
maximum and off positions.
– symbol = minimum rate
N.B. When the cooker is not being used,
set the gas knobs to their closed posi-
tions and also close the cock valve on
the gas bottle or the main gas supply
line.
Fig. 2.1
9
LIGHTING GAS BURNERS
If your local gas supply makes it difficult
to light the burner with the knob set to
FITTED WITH SAFETY VALVE
maximum, set the knob to minimum and
DEVICE
repeat the operation.
To ignite the burner, the following
In the case of a mains failure light the
instructions are to be followed:
burner with a match or lighted taper.
1) Press in the corresponding knob and
turn counter-clockwise (Fig. 2.2) to
the full flame position marked by the
) symbol (Fig. 2.1) and hold the
knob in until the flame has been lit.
In the case of a mains failure light the
Caution!
burner with a match or lighted taper.
The cooking hob becomes very hot
2) Wait for about ten seconds after the
during operation.
gas burner has been lit before let-
Keep children well out of reach.
ting go of the knob (valve activation
delay);
3) Adjust the gas valve to the desired
position.
If the burner flame should go out for
some reason, the safety valve will
automatically stop the gas flow.
To re-light the burner, return the knob to
the closed ● position, wait for at least
1 minute and then repeat the lighting
procedure.
Fig. 2.2
10
CHOICE OF THE BURNER
GRATE FOR SMALL PANS
(fig. 2.4)
On the control panel, near each knob,
This grate is to be placed on top of the
there is a diagram that indicates which
(smaller) auxiliary burner when using
burner is controlled by that knob.
Select the burner that is most suitable
small diameter pans, in order to prevent
for the diameter and capacity of the pan
them from tipping over.
to be used.
As an indication, the burners and the
pans must be used in the following
way:
Fig. 2.4
BURNERS POT DIAMETER
Auxiliary
(*)
12 - 14 cm
Semi-rapid 16 - 24 cm
Rapid 24 - 26 cm
Triple-ring 26 - 28 cm
do not use pans with concave
or convex bases
(*)
with grill for small cookware:
minimum diameter 6 cm
It is important that the base diameter of
the pot is at least the same diameter as
the burner ring to obtain an efficient heat
transfer.
Always position pans centrally over the
burners.
Adjust the size of the flame so that it
does not lick up the side of the pan.
Position pan handles so that they
cannot be accidentally knocked.
Fig. 2.3
11
MULTI-FUNCTION OVEN
“left oven”
3
MULTI-FUNCTION OVEN
Attention: the oven door becomes
TECHNICAL FEATURES
very hot during operation.
Keep children away.
The 7 positions, thermostatically control-
led, are obtained by 4 heating elements
which are:
GENERAL FEATURES
- Lower element 1400 W
As its name indicates, this is an oven
- Upper element 1000 W
that presents particular features from an
- Grill element 2000 W
operational point of view.
- Circular element 2500 W
In fact, it is possible to insert 7 different
programs to satisfy every cooking need.
OPERATING PRINCIPLES
Heating and cooking in the MULTI-
NOTE:
FUNCTION oven are obtained in the fol-
lowing ways:
Upon first use, it is advisable to operate the
oven for 60 minutes in the position
with
a. by normal convection
the thermostat knob set to 250°C
and for
The heat is produced by the upper and
another 15 minutes (thermostat knob on
lower heating elements.
position 200) in the positions
and
b. by forced convection
to eliminate possible traces of grease on
A fan sucks in the air contained in the
the heating elements.
oven muffle, which sends it through
Clean the oven and accessories with warm
the circular heating element and then
water and washing-up liquid.
sends it back through the muffle.
Before the hot air is sucked back again
WARNING:
by the fan to repeat the described
cycle, it envelops the food in the oven,
The door is hot, use the handle.
provoking a complete and rapid cook-
During use the appliance becomes hot.
ing.
Care should be taken to avoid touching
It is possible to cook several dishes
heating elements inside the oven.
simultaneously.
c. by semi-forced convection
The heat produced by the upper and
lower heating elements is distributed
throughout the oven by the fan.
d. by radiation
IMPORTANT: to use the oven manu-
The heat is irradiated by the infra red
ally check that the control knob of
grill element.
the timer is in the position (see
also the instructions at page 23).
e. by radiation and ventilation
The irradiated heat from the infra red
grill element is distributed throughout
the oven by the fan.
Do not line the oven walls with alu-
minium foil. Do not place baking
f. by ventilation
trays or the drip tray on the floor of
The food is defrosted by using the fan
the oven chamber.
only function without heat.
12
Fig. 3.1
Fig. 3.2
THERMOSTAT (Fig. 3.1)
To turn on the heating elements of the oven, set the switch knob on the desired program
and the thermostat knob onto the desired temperature (from 50° to 250° C).
FUNCTION SELECTOR KNOB (fig. 3.2)
Rotate the knob clockwise to set the oven for one of the following functions:
OVEN LIGHT
By setting the knob to this position, only the oven light comes on (15 W).
The light remains on whilst any of the cooking modes are selected.
TRADITIONAL CONVECTION COOKING
The upper and lower heating elements are switched on. The heat is diffused by natural
convection and the temperature must be set between 50° C and 250° C.
It is necessary to preheat the oven before adding the foods to be cooked.
Recommended for:
For foods which require the same cooking temperature both internally and externally, i.
e. roasts, spare ribs, meringue, etc.
13
GRILLING
The infra-red heating element is switched on. The heat is diffused by radiation.
Use with the oven door closed, the function knob set to , and the temperature knob
to position 225°C for max 15 minutes, then to position 175°C.
Note: It is recommended that you do not grill for longer than 30 minutes at any
one time.
Attention: the oven door becomes very hot during operation. Keep children away.
For correct use see “USE OF THE GRILL”
Recommended for:
Intense grilling action for cooking with a broiler; browning, crisping, “au gratin”, toasting,
etc.
DEFROSTING FROZEN FOODS
Only the oven fan is on. To be used with the temperature knob on “●” because the other
positions will have no effect. The defrosting is done by simple ventilation without heat.
Recommended for:
To rapidly defrost frozen foods; 1 kilogram requires about one hour.
The defrosting times vary according to the quantity and type of foods to be defrosted.
HOT AIR COOKING
The circular element and the fan are on. The heat is diffused by forced convection and
the temperature must be set between 50° and 250 °C.
It is not necessary to preheat the oven.
Recommended for:
For foods that must be well done on the outside and tender or rare on the inside, i. e.
lasagna, lamb, roast beef, whole fish, etc.
14
VENTILATED GRILL COOKING
The infra-red ray grill and the fan are on. The heat is mainly diffused by radiation and the fan
then distributes it throughout the oven. The temperature must be set between 50° and 175
°C for max 30 minutes. It is necessary to preheat the oven for about 5 minutes.
Use with the oven door closed.
Attention: the oven door becomes very hot during operation.
Keep children away.
For correct use see “GRILLING AND “AU GRATIN”.
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the juices in, i. e. veal
steak, steak, hamburger, etc.
THAWING AND WARMING UP
The upper element and the circular element connected in series, are switched on; also the
fan is on. The heat is diffused by forced convection with the most heat being produced by the
upper element.
The temperature must be set between 50° and 140 °C.
Recommended for:
To keep foods hot after cooking. To slowly heat already cooked foods.
CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements and the fan turn on.
The heat coming from the top and bottom is diffused by forced convection.
The temperature must be set between 50° and 250 °C.
Recommended for:
For foods of large volume and quantity which require the same internal and external
degree of cooking; for ie: rolled roasts, turkey, legs, cakes, etc.
15
SIMULTANEOUS COOKING OF
COOKING ADVICE
DIFFERENT FOODS
The MULTI-FUNCTION oven set on
STERILIZATION
position
and
gives simultaneous
Sterilization of foods to be conserved, in
cooking of different foods.
full and hermetically sealed jars, is done
Different foods such as fish, cake and meat
in the following way:
can be cooked together without mixing the
a. Set the switch to position
smells and flavours.
This is possible since the fats and vapors
b. Set the thermostat knob to position
are oxidized while passing through the
185 °C and preheat the oven.
electrical element and therefore are not
c. Fill the dripping pan with hot water.
deposited onto the foods.
d. Set the jars onto the dripping pan
The only precautions to follow are:
making sure they do not touch each
– The cooking temperatures of the different
other and the door and set the ther-
foods must be as close to as possible,
mostat knob to position 135 °C.
with a maximum difference of 20° - 25
When sterilization has begun, that is,
°C.
when the contents of the jars start to
– The introduction of the different dishes
bubble, turn off the oven and let cool.
in the oven must be done at different
times in relation to the cooking times of
each one.
This type of cooking saves time and
energy.
REGENERATION
Set the switch to position and the
thermostat knob to position 150° C.
Bread becomes fragrant again if wet with
a few drops of water and put into the
oven for about 10 minutes at the highest
temperature.
ROASTING
To obtain classical roasting, it is neces-
sary to remember:
– that it is advisable to maintain a tem-
perature between 180 and 200 °C.
– that the cooking time depends on the
quantity and the type of foods.
16
GRILLING AND “AU GRATIN”
OVEN COOKING
Before introducing the food, preheat the
Set the switch to position .
oven to the desired temperature.
Set the temperature knob to 175 °C and
For a correct preheating operation, it is
after having preheated the oven, simply
advisable to remove the tray from the
place the food on the shelf.
oven and introduce it together with the
Close the door and let the oven operate
food, when the oven has reached the
until grilling is complete.
desired temperature.
Adding a few dabs of butter before the
Check the cooking time and turn off the
end of the cooking time gives the golden
oven 5 minutes before the theoretical
“au gratin” effect.
time to recuperate the stored heat.
Note: It is recommended that you do
not grill for longer than 30 minutes at
any one time.
COOKING EXAMPLES
ATTENTION: the oven door becomes
Temperatures and times are approximate
very hot during operation.
as they vary depending on the quality
Keep children away.
and amount of food.
Remember to use ovenproof dishes and
to adjust the oven temperature during
cooking if necessary.
DISHES TEMPERATURE
USE OF THE GRILL
Cakes 180°
Turn on the grill as indicated in the previ-
Doughnuts 180°
ous paragraph and leave to warm up for
Cheese soufflé 200°
approximately 5 minutes with the door
Potatoes soufflé 200°
closed.
Roast veal 200°
Introduce the food to be cooked, posi-
Spinach crepes 200°
tioning the rack as close to the grill as
Potatoes in milk 200°
possible.
Chicken breasts in tomato 200°
The dripping pan should be placed
Sole fish filet 200°
under the rack to catch the cooking juic-
Whiting 200°
es and fats.
Cream puffs 200°
Grilling with the oven door closed.
Plum pie 200°
Meat balls 200°
Grilling with the oven door closed and
Veal meatloaf 200°
do not for longer than 30 minutes at
Grilled chicken - roast chicken 220°
any one time.
Baked lasagna 220°
Roast beef 220°
Attention: the oven door becomes
Oven cooked pasta 220°
very hot during operation.
Lemon cake 220°
Keep children away.
Rice creol 225°
Baked onions 225°
Stuffed potatoes 225°
Grilled veal joint 225°
Marmalade pie 225°
The oven accessories can bear
Pound cake 225°
loads up to 6 kg.
Turkish shishkebab 250°
Distribute the loads uniformly.
Pizza with anchovies 250°
17
CONVENTIONAL OVEN “right”
4
NOTE:
Attention: the oven door becomes
Upon first use, it is advisable to operate
very hot during operation.
the oven at the maximum temperature
Keep children away.
(thermostat knob on position 250) for
60 minutes in the position and for
another 15 minutes in the position to
eliminate possible traces of grease on
GENERAL FEATURES
the heating elements.
The convection oven is equipped with 3
electrical heating elements:
WARNING:
– 2 elements (upper and lower) for nor-
mal oven cooking
The door is hot, use the handle.
During use the appliance becomes
– 1 grill element, on the top of the oven,
hot. Care should be taken to avoid
for grilling.
touching heating elements inside the
oven.
The input of the elements is:
– Top element 700 W
– Bottom element 800 W
– Grill element 1600 W
This oven is equipped with a special dish
rack for use with the special
func-
tion. In this setting you can use y o u r
conventional oven to warm the plates (at
about 60°C) before serving dinner.
For correct use of this function see
“PLATE WARMING or TRADITIONAL C
ONVECTION COOKING” and “USE OF
SPECIAL DISH RACK”.
Do not line the oven walls with alu-
minium foil. Do not place baking
trays or the drip tray on the floor of
the oven chamber.
18
Fig. 4.1 Fig. 4.2
TEMPERATURE KNOB
(Fig. 4.2)
This only sets the cooking temperature and does not switch the oven on.
Rotate clockwise until the required temperature is reached (from 50 to 250°C).
FUNCTION SELECTOR KNOB
(fig. 4.1)
Rotate the knob clockwise to set the oven for one of the following functions
OVEN LIGHT
By setting the knob to this position, only the oven light comes on (15 W).
It remains on in all the cooking modes.
TRADITIONAL CONVECTION COOKING
This function can also be used for traditional convection cooking: the temperature knob
must be regulated between 50 and 250°C. It is necessary to preheat the oven before
introducing the foods to be cooked.
Traditional convection cooking recommended use:
For foods which require the same cooking temperature both internally and externally, i.e.
roasts, spare ribs, meringue, etc.
19
PLATE WARMING
The upper and lower heating elements are switched on; the heat is diffused by natural
convection. The temperature knob must be set to position
to heat the plates at about
65°C.
This function can also be used for traditional convection cooking: the temperature knob
must be set between 50 and 250°C.
Recommended for:
Dish warming using the special rack. For correct use see “USE OF SPECIAL DISH
RACK”.
KEEP ATTENTION: Plates are hot after warming. It is advisable to handle the plates
using oven gloves.
SPIT ROASTING
The infrared grill element at the top of the oven and the rotisserie motor comes on.
The heat is dispersed by radiation.
Use with the oven door closed, the function knob set to , and the temperature knob
to 225°C for max 15 minutes, then to 175°C.
For cooking hints, see “USE OF THE ROTISSERIE”.
It is recommended that you do not grill for longer than 30 minutes at any one time.
Attention: the oven door becomes very hot during operation.
Keep children away.
Recommended for: Spit roasting with the rotisserie.
GRILLING
The infrared grill element at the top of the oven comes on. The heat is dispersed by
radiation.
Use with the oven door closed, the function knob set to , and the temperature knob
to position 225°C for max 15 minutes, then to position 175°C.
For cooking hints, see the chapter “USE OF THE GRILL”.
Recommended use:
Intense grilling, browning, cooking au gratin and toasting etc.
It is recommended that you do not grill for longer than 30 minutes at any one time.
Attention: the oven door becomes very hot during operation.
Keep children away.
20
OVEN COOKING
COOKING EXAMPLES
Before introducing the food, preheat the
Temperatures and times are approximate
oven to the desired temperature.
as they vary depending on the quality
For a correct preheating operation, it is
and amount of food.
advisable to remove the tray from the
oven and introduce it together with the
Remember to use ovenproof dishes and
food, when the oven has reached the
to adjust the oven temperature during
desired temperature.
cooking if necessary.
Check the cooking time and turn off the
oven 5 minutes before the theoretical
time to recuperate the stored heat.
DISHES TEMPERATURE
Lasagne 190°
Baked pasta 190°
Pizza 220°
Creole rice 190°
Baked onions 190°
Spinach crêpes 185°
Potatoes baked in milk 185°
Stuffed tomatoes 180°
Cheese soufflé 170°
Roast veal 180°
Grilled veal chops 210°
Chicken breasts with tomato 180°
Grilled chicken - roast chicken 190°
Veal loaf 175°
Roast beef 170°
Fillet of sole 175°
Aromatic hake 170°
Beignets 160°
Ring cake 150°
Plum tart 170°
Jam tartlets 160°
Sponge cake 170°
Sweet dough 160°
Sweet puffs 170°
Plain sponge cake 170°
